Biological Activities of Grape Seed By-Products and Their Potential Use as Natural Sources of Food Additives in the Production of Balady Bread

Abstract

The biological function of bioactive compounds found in plant by-products has triggered expanded interest in recent years. This study aims to produce balady bread enriched with dietary fiber, mineral, and phenolic compounds by the addition of grape seeds powder (GSP) at different levels (5%, 10%, and 15% as a partial substitute for wheat flour). The results show that balady bread (Bb) and grape seed powder have ash contents of about 1.97% and 3.04%, lipid contents of 3.22% and 17.15%, protein contents of 11.16% and 12.10%, fiber contents of 1.06% and 44.90%, and carbohydrates contents of 56.52% and 29%, respectively. Moreover, grape seed powder contains a higher level of iron and zinc about 30.02 and 9.43 mg/kg than the Bb control sample which contains about 8.19 and 7.25 mg/kg respectively. The findings revealed that balady bread fortified with grape seed powder contains a high amount of total polyphenols content (TPC), total flavonoid content (TF), and antioxidant capacity. The farinograph test results showed that increasing the GSP concentration in the flour above 10% reduced dough development, stability, and farinograph quality number. The addition of GSP to wheat flour accelerated the dough’s water absorption and mixing tolerance. Grape seed incorporation levels up to 10% (w/w) had no negative effect on dough rheological performance. The sensory evaluation of bread showed that samples that were enriched with grape seeds powder at up to 10% had good quality. Based on these findings, it is recommended to replace up to 10% GSP in the manufacturing of fortified balady bread with satisfactory physical and sensory characteristics and high TPC and antioxidant activity.

Waste By-Product of Grape Seed Oil Production: Chemical Characterization for Use as a Food and Feed Supplement

“…Therefore, we can conclude that DGS powder containing modest amounts of macro- and microelements, could be used as a mineral-enriching ingredient in food preparations or supplement formulations. For example, bakery goods enriched with defatted and full-fatted grape seed flours showed higher mineral content, particularly Mg, Ca, K, Zn, and Fe, as reported by some authors [ 54 , 55 , 56 ]. We emphasize that grape seed oil extraction does not significantly alter the mineral content of the lignocellulosic residue, i.e., the defatted grape seeds.…”

“…HS-SPME-GC-MS analysis results showed a complex aroma profile, which provides the sample with a distinctive and unique flavor. The inclusion of DGS in food preparations can modify their sensory characteristics, as shown in studies involving bakery goods enriched with grape seed flour [ 54 , 55 , 56 , 93 , 94 , 95 ]. In some preparations, such as cereal bars, the addition of DGS increased consumer acceptability compared with the control product [ 94 ].…”

Health-Promoting Nutrients and Potential Bioaccessibility of Breads Enriched with Fresh Kale and Spinach

“…Wheat flour (640), bakers' yeast (1.5), salt (8), oil (9), sugar (10), milk powder (10) Toasted bread 10% kale Wheat flour (590), bakers' yeast (1.5), salt (8), kale (100), oil (9), sugar (10), milk powder (10) Toasted bread 20% kale Wheat flour (550), bakers' yeast (1.5), salt (8), kale (200), oil (9), sugar (10), milk powder (10) Wholemeal bread Wholemeal wheat flour (460), wheat flour (240), bakers' yeast (1.5), salt (10), oil (9), sugar (10), milk powder (10) Wholemeal bread 20% spinach Wholemeal wheat flour (410), wheat flour (215), bakers' yeast (1.5), salt (10), spinach (200), oil (9), sugar (10), milk powder (10) Wholemeal bread 40% spinach Wholemeal wheat flour (310), wheat flour (160), bakers' yeast (1.5), salt (10), spinach (400), oil (9), sugar (10), milk powder (10)…”

“…Therefore, any solution contributing to the increase in the daily consumption of vegetables rich in health promoting nutrients [ 3 ] is needed. Bread is a staple food and attempts to enrich it with various bioactive ingredients of natural origin have gained popularity in recent years and may lead to an increase to the daily supply of deficient nutrients in the human diet [ 4 , 5 , 6 , 7 , 8 , 9 , 10 ].…”

Enhancement of the fruit quality and postharvest life expectancy of mango fruit (Mangifera indica L.) applying ecofriendly bio-coatings

“…Thus, these coatings are sustainable, harmless, and environmentally friendly approaches to help preserve fruits and vegetables (Ebrahimi and Rastegar, 2020). Different post-harvest procedures, i.e., edible coating, chemical application, use of fungicide, wax emulsion, growth regulators, calcium treatment, storage at low temperature (Chahal and Bal, 2003;Elkatry et al, 2022), and several types of materials for packaging are made to maintain the quality and prolong the shelf life of the fruits after harvest (Bisen et al, 2008). Efforts have been made to prolong the shelf life of mango and decrease pathogenic wastage of mango fruit by physical and chemical treatments (Baloch and Bibi, 2012;Zeng et al, 2006).…”