Breads enriched with guava flour as a tool for studying the incorporation of phenolic compounds in bread melanoidins

Alves, Genilton; Perrone, Daniel

doi:10.1016/j.foodchem.2015.03.110

Cited by 46 publications

(34 citation statements)

References 37 publications

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“…Consequently, Asian pear powder might be used to improve food products by enhancing their color, natural sweetness, and functional ingredients. Similarly, the addition of guava and banana powders as functional ingredients for bread, cake, and biscuits has been reported (Alves & Perrone, ; Ho, Aziz, & Azahari, ). However, little is known about the quality of Asian pear powder products as food ingredients.…”

Section: Introductionmentioning

confidence: 79%

Effects of peeling, drying temperature, and sodium metabisulfite treatment on physicochemical characteristics and antioxidant activities of Asian pear powders

Jiang

Nam

Eun

2017

J Food Process Preserv

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The effects of peeling, drying temperatures (55–65 °C), and pretreatment with sodium metabisulfite (SMS) on the physicochemical characteristics and antioxidative activities of Asian pear powder were investigated. The powders from SMS‐treated peeled and unpeeled pears (PSP and USP, respectively) had higher L* values and water absorption indices than peeled and unpeeled pears without SMS treatment (PP and UP, respectively) at different drying temperatures. However, the water solubility indices of PSP and USP were lower than those of PP and UP at low temperatures and water solubility increased as drying temperatures increased. Total phenolic, ascorbic acid, chlorogenic acid, and caffeic acid contents and antioxidative activities were higher in USP and UP than in PSP and PP and, with the exception of ascorbic acid, increased with increasing drying temperature. The arbutin content of UP was higher than that of PP and was not influenced by drying temperatures and SMS pretreatment. In conclusion, SMS treatment before drying at 65 °C could result in higher quality Asian pear powder. Practical applications Asian pear fruits are rich in various antioxidants and are good sources of sugars. Therefore, they have been developed as food ingredients and are widely used in various foods, including cakes and biscuits. It is necessary to study optimal pretreatment conditions and drying temperatures to retain more functional components in Asian pear powder. Our study demonstrates optimal conditions to produce high quality Asian pear powder that can be used in various food formulations to improve nutritional value, flavor, color, and sweetness.

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Section: Introductionmentioning

confidence: 79%

Effects of peeling, drying temperature, and sodium metabisulfite treatment on physicochemical characteristics and antioxidant activities of Asian pear powders

Jiang

Nam

Eun

2017

J Food Process Preserv

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“…Chromatographic separation of non-anthocyanin phenolic compounds was achieved using a reverse phase column (C18, 5 µm, 250 mm × 4.6 mm, Phenomenex ® ), adapted from Alves and Perrone (2015). The mobile phase consisted of a gradient of 0.3% aqueous formic acid (eluent A), methanol (eluent B) and acetonitrile (eluent C), at a flow rate of 1.0 mL/min.…”

Section: Non-anthocyanin Phenolic Compoundsmentioning

confidence: 99%

Screening of the chemical composition and occurring antioxidants in jabuticaba (Myrciaria jaboticaba) and jussara (Euterpe edulis) fruits and their fractions

Inada

Oliveira

Revorêdo

et al. 2015

Journal of Functional Foods

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175

121

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Available online A B S T R A C TWe aimed at determining the bioactive compounds and chemical composition of jabuticaba (Myrciaria jaboticaba (Vell.) O. Berg) and jussara (Euterpe edulis Mart.) fruits and their fractions. With the exception of jabuticaba pulp, both fruits and their fractions might be exploited as dietary fibre sources. Jabuticaba fruit may be considered as source of vitamin A and its pulp source of Fe, Mn and Cu, while jussara pulp may be considered a source of Mn, Cu and vitamins A and E. The phenolic profile of jabuticaba fractions (pulp, peel, seeds and depulping residue) and jussara whole fruit and seed was investigated for the first time. Eleven phenolic compounds were determined in each fruit, of which soluble forms were predominant, anthocyanins being the most abundant phenolics. Jabuticaba and jussara presented higher antioxidant activity compared with berries. Our results indicate that jabuticaba and jussara have high commercial potential due to their nutritional and functional properties.

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“…Loss of phenolic compounds during thermal processing may have been caused by oxidation, isomerization, and interaction with wheat proteins (Ś wieca et al 2014). Additionally, phenolic compounds might have become undetected due to the incorporation into bread crust melanoidins, in which enzymatic treatment was necessary for their quantification (Alves and Perrone 2015). In fact, this previous report showed that naringenin was the major phenolic compound bound to bread crust melanoidins, which may have resulted into low recovery, 36% on average, in guava breads (Supplementary Table 2).…”

Section: Not Detectedmentioning

confidence: 99%

“…Control bread (CB) was prepared according to Alves and Perrone (2015) with modifications, in duplicate, in an automatic bread maker under conditions pre-established by manufacturer (BK2000B, Breadman Ò , Middleton, WI). Ingredients were added in the following order: 171 mL of water, 12 g of sugar, 6 g of salt (NaCl), 12 g of unsalted butter, 300 g of white wheat flour, 3.7 g of carboxymethylcellulose, 3 g of bread improver and 3 g of dry yeast (Saccharomyces cerevisiae).…”

Section: Guava Powder and Bread Samplesmentioning

confidence: 99%

“…Although guava powder addition to bread formulation was recently tested (Alves and Perrone 2015) the effects on bread volatile and phenolic compounds, and how it would reflect in consumer's acceptability were not reported elsewhere. Therefore, the aim of the present study was to evaluate the contents of soluble and insoluble phenolic compounds, antioxidant capacity, volatile compounds profile, and sensory acceptance of breads prepared by partially replacing wheat flour by guava powder, at two levels (10 and 20%).…”

Section: Introductionmentioning

confidence: 99%

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Bread formulated with guava powder was enriched in phenolic and aroma compounds, and was highly acceptable by consumers

et al. 2016

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Guava powder (GP) was used as source of aroma and phenolic compounds to fortify wheat bread 10% (GB10) and 20% (GB20), substituting for wheat flour. Phenolic compounds, antioxidant capacity, volatile compounds profile, and sensory acceptability of control bread (CB; without GP) and guava breads (GB) were evaluated. Incorporation of GP increased roughly 2-to-3-fold the phenolic compounds contents of bread. Ten phenolic compounds were identified in GB20, and quercetin-3-Orutinoside was the major compound, while in CB, ferulic acid was the major among the six phenolic compounds in CB. Bread making seemed to promote the release of phenolic compounds from structural components. Breads incorporated with GP presented a richer volatile profile than CB, especially due to the presence of terpenes. GB improved aroma profile of bread. GP added aroma compounds and phenolic antioxidants, and seemed to be an interesting approach to enhance bread bioactivity and acceptability.

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Breads enriched with guava flour as a tool for studying the incorporation of phenolic compounds in bread melanoidins

Cited by 46 publications

References 37 publications

Effects of peeling, drying temperature, and sodium metabisulfite treatment on physicochemical characteristics and antioxidant activities of Asian pear powders

Effects of peeling, drying temperature, and sodium metabisulfite treatment on physicochemical characteristics and antioxidant activities of Asian pear powders

Screening of the chemical composition and occurring antioxidants in jabuticaba (Myrciaria jaboticaba) and jussara (Euterpe edulis) fruits and their fractions

Bread formulated with guava powder was enriched in phenolic and aroma compounds, and was highly acceptable by consumers

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