Composition, processing, and quality control of whole flaxseed products used to fortify foods

Abstract

Whole flaxseed (flour) as a good source of omega‐3 fatty acid and phytochemicals with excellent nutritional and functional attributes has been used to enrich foods for health promotion and disease prevention. However, several limitations and contemporary challenges still impact the development of whole flaxseed (flour)‐enriched products on the global market, such as naturally occurring antinutritional factors and entrapment of nutrients within food matrix. Whole flaxseed (flour) with different existing forms could variably alter the techno‐functional performance of food matrix, and ultimately affect the edible qualities of fortified food products. The potential interaction mechanism between the subject and object components in fortified products has not been elucidated yet. Hence, in this paper, the physical structure and component changes of flaxseed (flour) by pretreatments coupled with their potential influences on the edible qualities of multiple fortified food products were summarized and analyzed. In addition, several typical food products, including baked, noodle, and dairy products were preferentially selected to investigate the potential influencing mechanisms of flaxseed (flour) on different substrate components. In particular, the altered balance between water absorption of flaxseed protein/gum polysaccharides and the interruption of gluten network, lipid lubrication, lipid–amylose complexes, syneresis, and so forth, were thoroughly elucidated. The overall impact of incorporating whole flaxseed (flour) on the quality and nutritional attributes of fortified food products, coupled with the possible solutions against negative influences are aimed. This paper could provide useful information for expanding the application of whole flaxseed (flour) based on the optimal edible and nutritional properties of fortified food products.

Cookies enriched with anethole and secoisolariciresinol diglucoside from flaxseed and fennel seeds improve hypercholesterolemia, lipid profile, and liver functions: A pilot study

“…Furthermore, an ALA-rich diet helps in reduction of hepatic lipid deposition both by stimulating β oxidation and by inhibiting fatty acid synthesis (Hussein et al, 2014). An earlier study by Zhang et al (2022) also supported this study analyses as it showed significant reduction in TC (22%) and LDL-c (24%) among hypercholesterolemic patients after 8 weeks of consuming 600 mg/day SDG derived from flaxseeds (Torkan et al, 2015). The same outcomes were obtained in a second research in which volunteers received a single 500 mg dosage of trans-anethole for 7 weeks (12 mg/kg body weight) in order to manage hyperlipidemia in patients (Mehra et al, 2021).…”

“…The flour's particle size index, moistness, and the type of fat used are the three main components that determine the spread factor of cookies while baking (Man et al, 2021). Spread ratio, which in turn is impacted by the relative water availability of various components and the capacity of wheat or any other component to absorb moisture during dough production, also has an impact on cookie diameter and thickness (Zhang et al, 2022).…”

Nutritional composition, lipid profile and stability, antioxidant activities and sensory evaluation of pasta enriched by linseed flour and linseed oil

“…Linseeds polyphenols such as SDG have multiple biological functions such as antioxidant, anti-inflammatory, anti-cancer and antimicrobial activities. Nowadays there is interest in using whole linseed (flour) as functional food ingredients owing to the healthier and more sustainable properties than those of isolated linseed ingredients [ 27 ]. Moreover, recent studies suggested that Linseed lignans found in grain flour can be used as a good antioxidant for improving the stability of linseed oil incorporated into functional foods [ 28 ].…”

Valorisation of asparagus pruning waste as a new ingredient to improve pasta quality properties

“…For dry pasta at 90 °C, the P10 treatment showed greater hardness when compared to the other treatments, showing a weaker network when using lower drying temperatures (60 °C and 80 °C). The hardness of pasta analysed by breaking was influenced by AF incorporation, due to gluten network dissolution and the more porous structure of the fibres compared to wheat flour, which leads to pasta with a higher moisture content and lower hardness (Zhang et al ., 2023).…”