Functional Ingredients from Agri-Food Waste: Effect of Inclusion Thereof on Phenolic Compound Content and Bioaccessibility in Bakery Products

Abstract

Reducing food loss and waste is among the efforts to relieve the pressure on natural resources and move towards more sustainable food systems. Alternative pathways of food waste management include valorization of by-products as a source of phenolic compounds for formulation of functional foods. Bakery products may act as an optimal carrier of phenolic compounds upon fortification. The aim of this paper is to present and discuss the effect that the inclusion of functional ingredients from agri-food waste can have on phenolic content and bioaccessibility in bakery products. To this aim, methods for the recovery of phenolic compounds from agri-food waste are presented, and fortification of bakery products by waste from fruits, vegetables, and seed crops is discussed. Bioaccessibility studies on fortified food products are considered to identify gaps and needs in developing sustainable healthy foods. Fruit and vegetable by-products are among the food wastes mostly valorized as functional ingredients in bakery product formulation. Agri-food waste inclusion level has shown to correlate positively with the increase in phenolic content and antioxidant capacity. Nevertheless, further studies are required to assess bioaccessibility and bioavailability of phenolic compounds in enriched food products to estimate the potential of agri-food waste in promoting human health and well-being.

Impact of Grape Pomace Powder on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Wheat Based Bread

“…However, most of the studies focused on the total phenolic content in the final products following GPP inclusion at different levels [6,[8][9][10][11][12][13]. This may be of concern, since the possible health-promoting properties related to GPP polyphenols, and the effectiveness in food fortification, is not only related to their content in the final products, but also to the phenolic compounds' bioaccessibility (and potential bioavailability) [5,13]. There is currently no information on changes in the phenolic profiles after in vitro digestion of GPP-enriched foods (i.e., bioaccessibility).…”

Application of Broccoli Leaf Powder in Gluten-Free Bread: An Innovative Approach to Improve Its Bioactive Potential and Technological Quality

“…Broccoli leaves, similar to florets, are characterised by a high content of nutrients (proteins, vitamin C, minerals, and trace elements) and bioactive compounds (glucosinolates, phenolic acids, and flavonoids) [ 19 , 20 ]. Although perceived as a waste product, they might be consumed as a valuable fresh product or as sources of phytonutrients, allowing to obtain added-value baked products [ 21 , 22 ]. Thus, the valorisation of broccoli by-products and their application as the ingredient of gluten-free bakery products of potential nutraceutical properties could be one of the alternative strategies to reduce food waste [ 23 , 24 ].…”

Environmental Assessment of Upgrading Horticultural Side Streams—The Case of Unharvested Broccoli Leaves

“…It will also be difficult to force people to eat more broccoli if their preferences dictate otherwise, but new products where broccoli side streams are included could be an easy way of adding health and environmental benefits to existing products. Since broccoli side streams are an available resource, using them as a functional ingredient within the food supply chain would likely also increase the nutritional value of other types of food [17,19,45]. There is currently a trend for increased awareness among modern consumers of the specific health properties of food products [6], so use of locally produced broccoli by-products in baked goods and soups could be a profitable business opportunity.…”