Characterization of Prickly Pear Peel Flour as a Bioactive and Functional Ingredient in Bread Preparation

Parafati, Lucia; Restuccia, Cristina; Palmeri, Rosa; Fallico, Biagio; Arena, Elena

doi:10.3390/foods9091189

Cited by 36 publications

(24 citation statements)

References 41 publications

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“…Technological properties and chemical values of breads in terms of water activity, moisture content, pH, volume, and specific volume along with the firmness values are reported in Table 4 . The a w , moisture content, and baking-loss of GP0, GP5, and GP10 samples showed no statistical differences, in contrast with other research work on bread fortification, where the moisture content generally increased with the degree of fortification [ 47 , 48 , 49 ]. The pH value decreased significantly in GPP-fortified bread samples compared with the control.…”

Section: Resultscontrasting

confidence: 85%

Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties

Tolve

Simonato

Rainero

et al. 2021

Foods

102

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Grape pomace powder (GPP), a by-product from the winemaking process, was used to substitute flour for wheat bread fortification within 0, 5, and 10 g/100 g. Rheological properties of control and fortified doughs, along with physicochemical and nutritional characteristics, antioxidant activity, and the sensory analysis of the obtained bread were considered. The GPP addition influenced the doughs’ rheological properties by generating more tenacious and less extensible products. Concerning bread, pH values and volume of fortified products decreased as the GPP inclusion level increased in the recipe. Total phenolic compounds and the antioxidant capacity of bread samples, evaluated by FRAP (ferric reducing ability of plasma) and ABTS (2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) assays, increased with GPP addition. Moreover, the GPP inclusion level raised the total dietary fiber content of bread. Regarding sensory evaluation, GPP fortification had a major impact on the acidity, the global flavor, the astringency, and the wine smell of bread samples without affecting the overall bread acceptability. The current results suggest that GPP could be an attractive ingredient used to obtain fortified bread, as it is a source of fiber and polyphenols with potentially positive effects on human health.

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Section: Resultscontrasting

confidence: 85%

Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties

Tolve

Simonato

Rainero

et al. 2021

Foods

102

View full text Add to dashboard Cite

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“…Chougui et al [ 14 ] studied the application of the hydro-ethanolic extract of prickly pear peel to preserve margarine. In addition, some authors have used prickly pear peel powder as a functional ingredient to formulate bread and biscuits [ 7 , 15 ]. To the best of our knowledge, no zero-waste production has been proposed with prickly pears.…”

Section: Introductionmentioning

confidence: 99%

Improving the Storability of Cod Fish-Burgers According to the Zero-Waste Approach

Dilucia

Lacivita

Nobile

et al. 2021

Foods

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This research explored the potential of the zero-waste concept in relation to the storability of fresh food products. In particular, the prickly pear (Opuntia ficus-indica) peel (usually perceived as a by-product) and the pulp were dehydrated, reduced in powder, and used as food additives to slow down the growth of the main spoilage microorganisms of fresh cod fish burgers. The proportion between peel and pulp powder was such as to respect the zero-waste concept. The antibacterial activity of the peel and pulp in proper proportion was first assessed by means of an in vitro test against target microorganisms. Then, the active powder was added at three concentrations (i.e., 2.5 g, 7.5 g, and 12.5 g) to cod fish burgers to assess its effectiveness in slowing down the microbial and sensory quality decay of burgers stored at 4 °C. The results from the in vitro test showed that both the peel and pulp were effective in delaying microbial growth. The subsequent storability test substantially confirmed the in vitro test results. In fact, a significant reduction in growth rate of the main fish spoilage microorganisms (i.e., Pseudomonas spp., psychrotrophic bacteria, and psychrotolerant and heat-labile aerobic bacteria) was observed during 16 days of refrigerated storage. As expected, the antimicrobial effectiveness of powder increased as its concentration increased. Surprisingly, its addition did not affect the sensory quality of fish. Moreover, it was proven that this active powder can improve the fish sensory quality during the storage period.

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“…Bread making process is easy, low cost, neutral taste, so it can be eaten with almost everything, and it also has a good structure for enriching its content. For the production of healthy bread, it is seen that many studies have been carried out to increase the content of bread with fruit and vegetables" additives such as bioactive compounds, dietary fiber, carotenoids, polyphenolics, tocopherols, minerals, organic acids, antioxidants, vitamins C (Rahman et al, 2021;Betoret & Rosell, 2020;Parafati, 2020;Gomez & Martinez, 2017;Mastromatteo et al, 2012). Various foods such as artichoke, asparagus, pumpkin, zucchini, tomato, yellow pepper, carrot, broccoli, spinach, eggplant, fennel, cauliflower and orange are used to enrich breads (Mastromatteo et al, 2012(Mastromatteo et al, : 1314.…”

Section: Fruit and Vegetable Floursmentioning

confidence: 99%

Traditional Turkish Sweet Bread Discovered in Famine: Pear Bread

Badem¹

2021

Yüzüncü Yıl Üniversitesi Sosyal Bilimler Enstitüsü Dergisi

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Bread, one of the basic nutritional and staple foods for many societies today, is almost as old as the history of humanity. Loaf, yufkaphyllo, bazlama-flatbread and tandır-tandoori varieties of bread are widely made in Turkey. Inherited from our ancestors, yufka is frequently made throughout Turkey. Wild pear, which is also known by names such as "ahlat, gray pear, etc.", which grows in mountainous regions in Konya, was used in making phyllo bread, especially in times of famine. In this study, pear bread made in Konya, especially in the mountainous parts, was investigated. In this study, which is a qualitative research method, 14 semi-structured questions about the production and history of pear bread were asked to 13 people (8 women and 5 men) selected by purposive sampling method in May 2021. Pear bread can be used as an important gastronomic element and it is an important bread type in terms of health thanks to its bioactive compounds, and also its taste and aroma. It can be used to promote the region. Today, pear flour is also used in cake making. In this context, it is thought that different bakery products can be produced by using pear flour.

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Characterization of Prickly Pear Peel Flour as a Bioactive and Functional Ingredient in Bread Preparation

Cited by 36 publications

References 41 publications

Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties

Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties

Improving the Storability of Cod Fish-Burgers According to the Zero-Waste Approach

Traditional Turkish Sweet Bread Discovered in Famine: Pear Bread

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