Cistus incanus L. as an Innovative Functional Additive to Wheat Bread

Abstract

Cistus incanus L. (CI) has been proposed as an innovative functional supplement of food products, and hence the present study aimed to evaluate the effect of the addition of dried CI on the properties of bread. Bread was prepared from white wheat flour supplemented with the addition of 1%, 2%, 3%, 4%, and 5% of ground CI. After the completion of baking process, various characteristics of the obtained bread product, such as yield, volume, porosity, acidity, color, and texture, were evaluated. In addition, total phenolic content (TPC), ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity, chelating power (CHEL), and ability to quench OH∙ radicals were measured. The results showed that the addition of CI to bread caused a reduction in the volume of bread, but texture of the crumbs was acceptable. Acidity and moisture content of bread were found to be increased following CI enrichment. Significant changes in the ash content and the color of bread crumbs were also observed. Bread incorporated with CI was characterized by significantly higher TPC and much higher antioxidant activity, as measured by ABTS, CHEL, and OH∙ radicals, compared to control bread. Supplementation of bread with 3% CI produced a product with desirable characteristics which was also favored by consumers.

Effect of the Addition of Dried Dandelion Roots (Taraxacum officinale F. H. Wigg.) on Wheat Dough and Bread Properties

“…A significantly smaller loaf volume compared to the control sample was noted for bread with 3% and higher TO share, and a significantly higher crumb specific mass, for bread with a 5% and 6% TO share. A similar trend was observed after the addition to the recipe of wheat bread of dried crushed leaves of the Moldavian dragonhead (Dracocephalum moldavica) [34], leaves of rockrose (Cistus incanus) [35], leaves of nettle (Urtica dioica) [40], dried ground berries of sumac (Rhus co-riaria) [31], powdered onion waste [33], turmeric (Curcuma longa) [41], and chia seeds (Salvia hispanica) [38]. Czaja et al [39] and Pasrija et al [42] found no significant effect of the addition of microencapsulated onion peel extracts and green tea leaf extracts on bread yield, but this could be due to the relatively low proportion of these additives in the bread recipe.…”

“…Dziki et al [31] found that the addition of dried crushed sumac fruit (Rhus coriaria), similar to the TO addition in this study, resulted in a reduction of water absorption from 57.7% (control sample) to 54.2% (5% addition). In other studies, wheat flour substitution with purified fibers of different origin [32], dried minced onion waste [33], dried leaves of Moldavian dragonhead (Dracocephalum moldavica) [34], and dried leaves of rockrose (Cistus incanus) [35], increased the amount of absorbed water. In our study, substitution of wheat flour with TO in amounts from 2% to 5% caused a significant increase in the dough development time (5.0, 5.5, 5.6, and 5.3 min, respectively) in comparison with the control sample (4.7 min).…”

“…However, no significant effect of microencapsulated onion peel extracts on wheat bread yield was shown by Czaja et al [39]. In other studies, bread yield increased when dried crushed leaves of Moldavian dragonhead were added to the recipe (Dracocephalum moldavica) [34] and leaves of rockrose (Cistus incanus) [35]. CS-control sample of bread, TL 1, TL 2, TL 3, Tl 4, TL 5, TL 6-bread with 1, 2, 3, 4, 5, and 6 g 100 g −1 of Taraxacum officinale, respectively.…”

Current Trends in Enrichment of Wheat Pasta: Quality, Nutritional Value and Antioxidant Properties

“…Lisiecka et al [76] added Cistus incanus L. leaves into common wheat pasta. C. incanus L. is a medicinal plant with anti-inflammatory, antiulcerogenic, and antimicrobial properties and is commonly used in herbal infusions [77]. Following the incorporation of the Cistus leaves into pasta, the total phenolic content and antioxidant properties of pasta (DPPH and ABTS assays) significantly increased.…”

Seasonal and Diurnal Variation in Leaf Phenolics of Three Medicinal Mediterranean Wild Species: What Is the Best Harvesting Moment to Obtain the Richest and the Most Antioxidant Extracts?

“…Cistus incanus is the main component of the medicinal product CYSTUS052®(Dr. Pandalis Urheimische Medizin GmbH und Co. KG, Germany), which has given promising results as anti-HIV agent [27] and in the treatment of infections of the upper respiratory tract [28]. Furthermore, Kutcha et al [29] have demonstrated that a regular intake of C. incanus infusion has a positive impact on lipid metabolism, while its powder can be utilized as an additional ingredient during the bread-making process to obtain fortified bread with high nutritive and antioxidant capacity [30]. In addition to the well-known health-promoting effects of the resin (mastic gum) extracted from P. lentiscus and its food applications [31,32], it has recently been shown that leaves of this plant are a rich source of antioxidant polyphenols, in particular tannins [33].…”