Enrichment of bread with fruits and vegetables: Trends and strategies to increase functionality

Abstract

Background and objectives: Functional foods have become a reality that can complete the nutritional needs of a specific segment of the population. Cereals products have been traditionally the election foodstuff for enrichment campaigns however the food matrix and processing can have a significant influence on the bioactivity of the key compounds. The aim of this review is to present an overview on the trends followed during the last years in the enrichment of bread, deepening on the enrichment with fruits and vegetables.Findings: Ingredients incorporation form has an influence on the water interactions and influence the retention of bioactive compounds. The negative effects related to the application of high temperature in baking operation can be minimized by selecting the source of origin, managing the technological properties of the final products or incorporating ingredients that create protective structures. The incorporation of fruits and vegetables increased significantly the total phenolic compounds and antioxidant activity of enriched breads.Conclusions: Increasing the knowledge on the effect of process conditions and the interactions established among bioactive compounds can contribute clearly to increase the functionality of enriched bread.Significance and novelty: The effect of bread processing on bioactive compounds is analyzed emphasizing the effect on the structure and the interactions established in order to identify strategies that could increase the functionality of the final products developed.

Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread

“…Different studies about antioxidants and polyphenols in buckwheat GF bread and wheat-containing bread have shown the highest values regarding this pseudocereal when compared with amaranth and quinoa, or even with wheat bread [22,58]. Despite the above studies showing high level of antioxidants and polyphenols, our study highlighted an even higher level of these parameters with the incorporation of acorn flour, which enhances its relevancy.…”

“…These studies have been carried out with the aim of natural supplementation of GFB with antioxidant activity, increasing polyphenols and antioxidants in a staple food, such as bread [21][22][23][24]. In general, these innovative GF ingredients are plant-based natural raw materials that are rich in micronutrients, phenolic compounds, and antioxidants [15,22,24]. Acorn flour is a very good example; moreover, it is naturally GF and thus a potential source of flour to bake GFB [25,26].…”

Low-Field NMR Study of Shortcake Biscuits with Cricket Powder, and Their Nutritional and Physical Characteristics

“…Numerous recent studies have focused on the enrichment of food products in various bioactive compounds [ 5 ]. Improving the nutritional value was also attempted by decreasing the fat and sugar content or increasing the protein content [ 6 , 7 , 8 ]. The changing demands of consumers looking for a “healthier” snack led to attempts to improve its nutritional value and functional properties.…”

Traditional Turkish Sweet Bread Discovered in Famine: Pear Bread

“…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.…”