Application of defatted apple seed cakes as a by-product for the enrichment of wheat bread

Purić, Miloš; Rabrenović, Biljana; Rac, Vladislav; Pezo, Lato; Tomašević, Igor; Demin, Mirjana

doi:10.1016/j.lwt.2020.109391

Cited by 35 publications

(22 citation statements)

References 35 publications

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“…With the protein, carbohydrate, and fat composition in bread, the caloric value (kcal/100 g) was calculated according to caloric coefficients in the equation [ 21 ]:

…”

Section: Methodsmentioning

confidence: 99%

Green Bean, Pea and Mesquite Whole Pod Flours Nutritional and Functional Properties and Their Effect on Sourdough Bread

González-Montemayor

Solanilla‐Duque

Flores‐Gallegos

et al. 2021

Foods

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In this study, proximal composition, mineral analysis, polyphenolic compounds identification, and antioxidant and functional activities were determined in green bean (GBF), mesquite (MF), and pea (PF) flours. Different mixtures of legume flour and wheat flour for bread elaboration were determined by a simplex-centroid design. After that, the proximal composition, color, specific volume, polyphenol content, antioxidant activities, and functional properties of the different breads were evaluated. While GBF and PF have a higher protein content (41–47%), MF has a significant fiber content (19.9%) as well as a higher polyphenol content (474.77 mg GAE/g) and antioxidant capacities. It was possible to identify Ca, K, and Mg and caffeic and enolic acids in the flours. The legume–wheat mixtures affected the fiber, protein content, and the physical properties of bread. Bread with MF contained more fiber; meanwhile, PF and GBF benefit the protein content. With MF, the specific bread volume only decreased by 7%. These legume flours have the potential to increase the nutritional value of bakery goods.

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“…With the protein, carbohydrate, and fat composition in bread, the caloric value (kcal/100 g) was calculated according to caloric coefficients in the equation [ 21 ]:

…”

Section: Methodsmentioning

confidence: 99%

Green Bean, Pea and Mesquite Whole Pod Flours Nutritional and Functional Properties and Their Effect on Sourdough Bread

González-Montemayor

Solanilla‐Duque

Flores‐Gallegos

et al. 2021

Foods

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show abstract

“…The price of fossil diesel on the global market ranges from 0.97 US$/kg to 1.88 US$/kg [41], so the price of biodiesel must be lower. Defatted apple seed meal can be used to enrich wheat bread [42], as cattle feed [16,43], or incorporated in the chewing gum system [44]. In this study, apple seed meal was considered as cattle feed.…”

Section: Economics Basismentioning

confidence: 99%

Circular economy in apple processing industry: Biodiesel production from waste apple seeds

Tasić

Stanković

Kostić

et al. 2022

CI&CEQ

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Apple pomace is a solid waste derived from the apple processing industry. To foster sustainability, the apple processing industry must implement the circular economy model of biorefinery and treat apple pomace as a valuable source of apple seed oil. The first time, this study dealt with the design, economic, and potential environmental impact assessment of biodiesel production using apple pomace as a source of apple seed oil. An Aspen Plus? and WAR? software were used to evaluate the designed biodiesel production. Supercritical CO2 extraction and methanolysis of apple seed oil, methanol recovery, and biodiesel separation were the main production steps. The production facility was assumed to process 24 tons of apple seeds daily. The total capital and production costs were 1.26 US$ million and 2.82 US$ million, respectively. If revenues from selling apple seed meal as cattle feed were included, a biodiesel price could be 0.39 US$/kg. The process was environmentally friendly when apple seed meal was not treated as waste.

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“…This allows consider these nuts as active ingredients for both the nutritional value and the antioxidant activity of the enriched breads. Purić et al (2020) analyzed the addition of defatted apple seed flour, which is a by-product of the agri-food industry (mainly juice industry), for the enrichment of wheat bread. Apple seed is a rich source of oils, proteins, and dietary fiber.…”

Section: Wang Et Al (2014)mentioning

confidence: 99%

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

Czajkowska–González

́Álvarez-Parrilla

Martínez–Ruiz

et al. 2021

Food Prod Process and Nutr

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The use of flours or phenolic extracts obtained from non-traditional sources or agri-food industry by-products has been a strategy used to formulate new bakery products with characteristics of a functional food. However, phenolic compounds present great structural diversity, as well as the ability to interact in a complex way with the macromolecules that constitute the bread matrix. Therefore, the addition of these flours, extracts or pure compounds produces various effects on the microstructure of bread, and several of its sensory properties. This is mainly due to interactions between phenolic compounds and gluten proteins. The objective of this review is to analyze some of the most recent published works on the addition of phenolic compounds in wheat bread to identify the type of positive and negative effects that have been observed and how they can be related to the physicochemical interactions between phenolic compounds and the macromolecules that constitute the food matrix, mainly gluten. The effect of monomeric and polymeric phenolic compounds on the strength of these interactions and on the properties of dough and bread are discussed. Graphical Abstract

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Application of defatted apple seed cakes as a by-product for the enrichment of wheat bread

Cited by 35 publications

References 35 publications

Green Bean, Pea and Mesquite Whole Pod Flours Nutritional and Functional Properties and Their Effect on Sourdough Bread

Green Bean, Pea and Mesquite Whole Pod Flours Nutritional and Functional Properties and Their Effect on Sourdough Bread

Circular economy in apple processing industry: Biodiesel production from waste apple seeds

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

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