Glycemic evaluation of some breads from different countries via in vitro gastrointestinal enzymatic hydrolysis system

Yusufoğlu, Büşra; Yaman, Mustafa; Karakuş, Emine

doi:10.1590/fst.34920

Cited by 5 publications

(4 citation statements)

References 16 publications

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“…Bread holds significant importance in the human diet due to its nutritional composition. For instance, 100 g of bread typically contains approximately 59.8 g of starch, 22.3 g of moisture, 1.56 g of total organic nitrogen, and around 8.9 g of protein (Leung et al, 2012;Yusufoğlu et al, 2021). As a staple food in developed nations, particularly North America and Europe, bread is produced in large quantities to meet global consumer demands.…”

Section: Bw Generationmentioning

confidence: 99%

Bread waste valorization: a review of sustainability aspects and challenges

Hafyan,

Mohanarajan,

Uppal

et al. 2024

Front. Sustain. Food Syst.

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Bread waste (BW) poses a significant environmental and economic challenge in the United Kingdom (UK), where an estimated 20 million slices of bread are wasted daily. BW contains polysaccharides with great potential for its valorization into building block chemicals. While BW valorization holds tremendous promise, it is an emerging field with low technology readiness levels (TRLs), necessitating careful consideration of sustainability and commercial-scale utilization. This review offers a comprehensive assessment of the sustainability aspects of BW valorization, encompassing economic, environmental, and social factors. The primary objective of this review article is to enhance our understanding of the potential benefits and challenges associated with this approach. Incorporating circular bioeconomy principles into BW valorization is crucial for addressing global issues stemming from food waste and environmental degradation. The review investigates the role of BW-based biorefineries in promoting the circular bioeconomy concept. This study concludes by discussing the challenges and opportunities of BW valorization and waste reduction, along with proposing potential strategies to tackle these challenges.

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Section: Bw Generationmentioning

confidence: 99%

Bread waste valorization: a review of sustainability aspects and challenges

Hafyan,

Mohanarajan,

Uppal

et al. 2024

Front. Sustain. Food Syst.

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“…The following supporting information can be downloaded at: https:// www.mdpi.com/article/10.3390/foods13111592/s1 [19,[45][46][47][48][49][50][51], Figure S1: The experimental results of reference starch digestion (a), reference glucose release (b), starch digestion from rice flour (c), and glucose release from rice flours bread (d). Figure S2: The fit of the first-order kinetic model to the experimental results of glucose (a) and starch (b) digestion from rice flours.…”

Section: Supplementary Materialsmentioning

confidence: 99%

Characterization of Polyphenol Composition and Starch and Protein Structure in Brown Rice Flour, Black Rice Flour and Their Mixtures

Uivarasan,

Lukinac,

Jukić

et al. 2024

Foods

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The study investigates the structural and chemical properties of brown rice flour (WRF), black rice flour (BRF) and their mixtures in ratios of 25%, 50% and 75% to provide reference information for the gluten-free bakery industry. BRF contains higher concentrations of proteins, lipids, total minerals, crude fiber, total polyphenols, proanthocyanidins and flavonoids than WRF. A higher amylose content in BRF than in WRF resulted in flour mixtures with slower starch digestion and a lower glycemic response depending on the BRF ratio added. Differences in the chemical composition of WRF and BRF led to improved composition of the flour mixtures depending on the BRF ratio. The presence of anthocyanidins and phenolic acids in higher concentrations in the BRF resulted in a red–blue color shift within the flour mixtures. The deconvoluted FTIR spectra showed a higher proportion of α-helixes in the amide I band of BRF proteins, indicating their tighter folding. An analysis of the FTIR spectra revealed a more compact starch structure in BRF than in WRF. By processing reflection spectra, nine optically active compound groups were distinguished in rice flour, the proportion in BRF being 83.02% higher than in WRF. Due to co-pigmentation, the bathochromic shift to higher wavelengths was expressed by the proanthocyanins and phenolic acids associated with the wavelengths 380 nm to 590 nm and at 695 nm. Anthocyanins, protein–tannin complexes, methylated anthocyanins and acylated anthocyanins, associated with wavelengths 619, 644 and 668 nm, exhibited a hypsochromic effect by shifting the wavelengths to lower values. This research represents a first step in the development of rice-based products with increased nutritional value and a lower glycemic index.

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“…From the outset, it was expected that Europe would lead this research subject due to the high sourdough consumption in this region-especially Italy, which is traditionally a country associated by consumers with bakery products [36]. In 2018, its bread segment consumed 61% of the global sourdough market, followed by the pizza segment [19].…”

Section: Macro Analysismentioning

confidence: 99%

Toward Sourdough Microbiome Data: A Review of Science and Patents

Albagli

Finotelli²,

Ferreira³

et al. 2023

Foods

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Technological prospecting was performed on documents related to sourdough microbiota using SCOPUS, Web of Science, Google Scholar, Espacenet and Patent Inspiration databases. Scientific articles and patents were analyzed based on three different perspectives: macro (year of publication, country, and institutions), meso (categorization as different taxonomies according to the subject evaluated), and micro (in-depth analysis of the main taxonomies, gathering the documents in subcategories). The main subject addressed in patents was the starter and product preparation, while 58.8% of the scientific publications focused on sourdough starter microbiota (identification and selection of microorganisms). Most patents were granted to companies (45.9%), followed by independent inventors (26.4%) and universities (21.8%). Sourdough products are in the spotlight when the subject is the bakery market; however, a closer integration between academia and industry is needed. Such a collaboration could generate a positive impact on the sourdough market in terms of innovation, providing a bread with a better nutritional and sensory quality for all consumers. Moreover, sourdough creates a new magnitude of flavor and texture in gastronomy, providing new functional products or increasing the quality of traditional ones.

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Glycemic evaluation of some breads from different countries via in vitro gastrointestinal enzymatic hydrolysis system

Cited by 5 publications

References 16 publications

Bread waste valorization: a review of sustainability aspects and challenges

Bread waste valorization: a review of sustainability aspects and challenges

Characterization of Polyphenol Composition and Starch and Protein Structure in Brown Rice Flour, Black Rice Flour and Their Mixtures

Toward Sourdough Microbiome Data: A Review of Science and Patents

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