Antioxidant dietary fiber-based bakery products: a new alternative for using plant-by-products

Abstract

Agro-industrial processing activities generate by-products that are discarded at high economic and environmental costs; however, many of them still contain high levels of bioactive compounds (BCs) such as dietary fiber (DF) and phenolic compounds (PCs), which, when combined, are known as antioxidant dietary fiber (ADF). These BCs have properties that are beneficial to our health, among them anti-inflammatory, antioxidant and cardioprotective. Moreover, DF can regulate glucose and cholesterol levels. The mechanism of ADF action depends on its chemical structure and the interactions between the DF and PCs in it. Recent studies have reported the incorporation of several of these by-products on a diet through food products consumed worldwide, such as bread. This review describes the chemical characteristics of the ADF complex and the effect of its molecular interactions on sensory, nutritional and health-promoting properties of functional bakery goods.

Addition of phenolic compounds to bread: antioxidant benefits and impact on food structure and sensory characteristics

“…Due to this characteristic, studies have been developed that add phenolic compounds to bread, to compensate for the loss of fiber and germ and increase the antioxidant activity present in bakery products. However, several authors have found that the addition of these compounds produces relevant changes in the structure and sensory characteristics of bread (Xu et al 2019, Subiría-Cueto et al 2021), as will be discussed in the following sections. Bread making process consists in mixing wheat flour, water, salt, sugar, and yeast.…”

“…When spice extracts were used, the sensory characteristics were even better. On the other hand, the addition of flours obtained from by-products rich in phenolic compounds were able to increase antioxidant capacity and fiber content, although in these cases sensory acceptability decreased (Pop et al 2016;Subiría-Cueto et al 2021).…”

“…Sensory requirements are an important factor in food quality as they are determinant for the acceptance of the product by the consumer (Peri 2006). Recently, our research group published a review on the interaction of phenolic compounds with dietary fiber obtained from agri-food industrial by-products, and their effect on bakery products (Subiría-Cueto et al 2021).…”

Sustainable Recovery of Preservative and Bioactive Compounds from Food Industry Bioresidues

“…Innovation in the food industry through the use of biocompounds not only adds to the circular economy sustainability concept but is also an opportunity to attend consumers’ expectations. In fact, consumers’ concern for safer and healthier foods is increasing, and food industry is under pressure to offer healthy, convenient, and ready-to-eat foods, able to meet daily nutritional needs, provide pleasure and satiety, and attend to consumers’ expectations and safety issues [ 101 , 102 ]. In this scenario, the replacement of synthetic compounds, generally associated with toxicity and allergenic problems, with healthy natural alternatives is increasingly evident [ 101 ].…”

“…Alongside, the enrichment of products by using compounds with nutritional value is also a growing tendency. The use of agro-industrial residues, rich in bioactive compounds, has been the focus of studies that propose the use of these by-products in the formulation of functional foods [ 102 ]. As synthetized in Table 3 , value-added compounds were recovered from industrial processes wastewater, from commercially unexplored fruits, and industrial processing by-products, and their applicability was verified.…”