Effects of spinach powder on the physicochemical and antioxidant properties of durum wheat bread

Junejo, Shahid Ahmed; Rashid, Asif; Yang, Liping; Xu, Yan; Kraithong, Supaluck; Zhou, Yibin

doi:10.1016/j.lwt.2021.112058

Cited by 25 publications

(28 citation statements)

References 34 publications

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“…Compared with the control, the specific volume of bread decreased with the addition of mulberry leaf powder ( p < 0.05). Junejo et al reported that adding spinach powder reduced the specific volume of bread ( 14 ). Mulberry leaves contain a large amount of dietary fiber, which causes the uniformity and continuity of the gluten network to be interrupted, thereby reducing the gas retention in the bread structure.…”

Section: Resultsmentioning

confidence: 99%

“…Some natural ingredients have been applied in bread processing to improve the quality and functional properties. It was reported that the addition of spinach powder, green tea powder, and mallow powder improved the content of fiber, protein, and antioxidant properties of the bread ( 14 – 16 ). It was comprehensively reported that mulberry leaf was medicinal and edible; however, food products containing mulberry leaf powder are relatively rare in the market.…”

Section: Introductionmentioning

confidence: 99%

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Characteristics of Mulberry Leaf Powder Enriched With γ-Aminobutyric Acid and Its Antioxidant Capacity as a Potential Functional Food Ingredient

Jin

Han

et al. 2022

Front. Nutr.

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To improve the functional properties of mulberry leaves, γ-aminobutyric acid (GABA) enrichment treatments were applied. The results showed that the combined treatment of sodium glutamate immersion, cold shock, and anoxic significantly increased the GABA content. HPLC analysis displayed that the quantity of some active phenolics was significantly increased after the treatment. The GABA-enriched mulberry leaf powders were subsequently prepared, and it was found that as the particle size decreased, their water and oil holding capacity and their swelling power decreased, while the angle of repose increased. The dissolution rate of GABA and total phenolics increased as the particle size decreased. Optical observations and SEM results revealed that the fiber structures of the particles were gradually destroyed as the particle size decreased. Further, FTIR analysis showed that the active compounds in the powders were not destroyed. M400 and M140 powder showed the maximum DPPH radical scavenging ability and AGEs inhibition capacity, respectively. Additionally, adding the powders effectively alleviated the staling of bread without any significant effect on taste.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Characteristics of Mulberry Leaf Powder Enriched With γ-Aminobutyric Acid and Its Antioxidant Capacity as a Potential Functional Food Ingredient

Jin

Han

et al. 2022

Front. Nutr.

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“…The antioxidant activity of raw spinach and its extracts has been examined in several in vitro and in vivo studies [ 14 , 15 , 16 , 17 ]. Moreover, it was noted that the application of spinach powder increased the antioxidant activity of durum wheat bread or biscuits [ 18 , 19 ]. To achieve any biological activity, the phytochemicals must be bioavailable, which means that they have to be effectively absorbed from the gut into the circulation system and delivered to the appropriate location within the body [ 20 ].…”

Section: Introductionmentioning

confidence: 99%

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

Czarnowska-Kujawska

Starowicz

Barišić

et al. 2022

Foods

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Bread is a staple food and can be a potential product to be enriched with various deficient nutrients. The objective of the study was to characterize the nutritional properties of toasted bread enriched with 10% and 20% of kale and wholemeal bread with 20% and 40% of spinach. The supplementation increased the phenolic content up to 2–3 times in the bread with the addition of 20% spinach and 40% kale. The highest antioxidant properties were noticed in extracts of bread with 20% kale. The in vitro digestion released the hydrophilic and lipophilic antioxidative compounds, leading to higher bioaccessibility of the breads enriched with these selected green vegetables. Even more than a 2-fold increase in folate content was observed in breads with the greatest addition of kale (20%) and spinach (40%), from 18.1 to 45.3 µg/100 g and from 37.2 to 83.2 µg/100 g, respectively, compared to the non-enriched breads. Breads with spinach showed significantly (P < 0.05) higher contents of all of the tested minerals, Cu, Mn, Fe, Zn, Mg, Ca, Na, K, and P, whereas kale enriched breads showed most of them. The results suggest that the addition of fresh green vegetables can enhance the daily supply of micronutrients and significantly increase the bioavailability of bioactive compounds with high antioxidant status.

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“…Similarly, addition of KPP up to 1% did not affect the pasting viscosity of the flour blends, however when the level of substitution was increased to 2% to 3%, the pasting properties of the flour blends decreased significantly (P < 0.05). (Junejo et al, 2021). The presence of fibre also interacts with starch granules and thus making them more fragile during swelling and this lowering the pasting viscosity (Chareonthaikij et al, 2016).…”

Section: Pasting Propertiesmentioning

confidence: 99%

Utilisation of Kinnow peel as a functional ingredient in bread: Physicochemical, functional, textural and sensory attributes

Kaur

Aggarwal

Singh

et al. 2022

Int J of Food Sci Tech

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Summary Kinnow peel, a major by‐product (30%–34%) of Kinnow processing, is a rich source of dietary phytochemicals, and possesses biochemical and pharmacological properties with positive health benefits. The present study used kinnow peel powder (KPP) at 0%, 1%, 2% & 3% (on flour basis) as a functional ingredient and observed its effect on functional, baking, textural, antioxidant and sensory properties of bread. KPP significantly (P < 0.05) reduced the final viscosity of blends, while increased the bake absorption (60.10%–67.01%) and reduced the bake loss (14.30–11.16 g) of bread. Higher moisture binding and fibre content of KPP also hinders the leavening capacity of the bread as a result of which loaf‐specific volume decreased progressively, while increasing the bread crumb hardness (5.41–9.39 N). The presence of bioactive compounds in KPP increased the total phenolic (16.93–45.21 mg GAE 100 g−1), flavoniods (4.71–42.53 mg QE 100 g−1), carotenoid content (2.90–6.71 mg 100 g−1) of bread and enhance its antioxidant activities. Bread crumb with KPP exhibits increased lightness and yellowness value. Bread with 2% KPP presented better sensory properties that can be used to prepare acceptable bread. Principal component analysis also revealed bread with 2% KPP with better functional attributes.

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Effects of spinach powder on the physicochemical and antioxidant properties of durum wheat bread

Cited by 25 publications

References 34 publications

Characteristics of Mulberry Leaf Powder Enriched With γ-Aminobutyric Acid and Its Antioxidant Capacity as a Potential Functional Food Ingredient

Characteristics of Mulberry Leaf Powder Enriched With γ-Aminobutyric Acid and Its Antioxidant Capacity as a Potential Functional Food Ingredient

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

Utilisation of Kinnow peel as a functional ingredient in bread: Physicochemical, functional, textural and sensory attributes

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