Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co-products

Abstract

The effects of the inclusion of industrial broccoli co‐products namely stalks and leaves into bread on physicochemical and nutritional properties were evaluated. Incorporation of powdered broccoli co‐products at a concentration of 2% (w/w) into bread formulations resulted in decreased weight and specific volumes when compared to the control (p < 0.05). Broccoli‐containing breads showed an increased green hue and a higher crust and crumb color intensity (p < 0.05). Incorporation of broccoli co‐products into bread formulations significantly increased the total phenolic content and antioxidant capacity of the breads (p < 0.05). The overall acceptance and appearance of the breads were not affected by broccoli incorporation. The phenolic content and antioxidant capacity of the three formulations increased after the gastric and intestinal phases of digestion when compared to the initial stage, measured from a methanol:water extract (p < 0.05). Results obtained herein could open novel commercial opportunities for food processors and reduce the amount of food discarded as waste. Practical applications In recent decades, functional foods have gained increased consumer interest and are currently one of the hot trends in the food industry. In addition, sustainable food production and waste valorization are becoming important issues in the food industry, where high amounts of co‐products are generated. A large percentage of the total mass of broccoli plants is discarded as waste or used for low‐value purposes. Broccoli co‐products are rich in bioactive compounds. Therefore, enrichment of bread with bioactive compounds obtained from broccoli co‐products is both an economic and environmentally attractive option for food processors.

Side Streams of Broccoli Leaves: A Climate Smart and Healthy Food Ingredient

“…Broccoli florets increased levels of protein, fat, vitamin E and also antioxidant capacity in these breads. Broccoli leaves and stems have been shown to increase the phenolic content and antioxidant capacity in bread when added in a concentration of 2% (w/w), while still have an overall acceptability [81]. In addition, broccoli leaf powder has been proposed for use in gluten free sponge cake to increase the content of minerals, antioxidant capacity and protein [82], and also to increase the technological and sensory quality of gluten free sponge cake [83].…”

Potential of the microalgae Nannochloropsis and Tetraselmis for being used as innovative ingredients in baked goods

“…Texture characteristics were assessed using a TA.XT2 Texture Analyser (Stable Micro Systems Ltd., Surrey, England) connected to Exponent software v.5.0.6.0. Texture profile analysis of the breads was conducted as described by Lafarga et al (2019c) and using a P/20 aluminium compression probe. Crackers hardness was determined using a knife edge with slotted insert probe (HDP/BS) as described by Lafarga et al (2019a).…”

Plant-Based Food By-Products: Prospects for Valorisation in Functional Bread Development

“…This is due to the reduced oxidation of lipids and protein by the bioactives present inherently in the functional ingredients and the bioactives acting as antimicrobial agents against the growth of mould [89]. Broccoli by-products from the stem and leaves were incorporated into bread and its impact on bread qualities evaluated [6]. The incorporation of 2% (w/w) of broccoli by-products consisting of stem and leaves into bread resulted in significant reduction in specific volume of 2.77 and 2.81 mL/g respectively compared to the control that recorded 2.91 mL/g.…”

“…Interestingly, no significant difference was recorded in the loaf weight of the control (48.10 g) and the broccoli stem enriched breads (47.67 g) but not for the broccoli leaf-enriched bread (49.26 g). The authors reported that the potential antimicrobial agents in the broccoli by-products impaired yeast activity, resulting in reduced leavening and a lower specific volume [6].…”

“…Industrial and small-scale processing of plant-based food materials generate by-products including wheat bran [1], grape pomace [2,3], pineapple pomace [4,5], broccoli by-products (stalk and leaves) [6], and oil seed cakes from flaxseed [7] and naked pumpkin seed/sunflower seed/yellow linseed/walnut [8]. These plant-based food by-products have low economic value as they are either mostly fed to livestock [9] or discarded in landfill sites [10].…”