Impact of Incorporating Two Types of Dried Raspberry Pomace into Gluten-Free Bread on Its Nutritional and Antioxidant Characteristics

Pecyna, Anna; Krzywicka, Monika; Blicharz-Kania, Agata; Buczaj, Agnieszka; Kobus, Zbigniew; Zdybel, Beata; Domin, Marek; Siłuch, Dariusz

doi:10.3390/app14041561

Cited by 3 publications

(1 citation statement)

References 82 publications

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“…Therefore, they can be a valuable secondary raw material in the food industry due to their use in production, including innovative additives that enrich food products or as ingredients in dietary supplements [31]. Research has shown that raspberry pomace represents a valuable source of fiber and bioactive substances in gluten-free bread [32], waffles [33], and confectionery products [34]. Bobinaite et al [35] found that adding raspberry pomace extract to fruit purees resulted in an almost threefold increase in the total content of polyphenols, thus improving the functional properties of the products.…”

Section: Introductionmentioning

confidence: 99%

Designing the Quality Characteristics of Berry Processing Byproducts Using Fermentation

Sady,

Ligaj,

Pachołek

et al. 2024

Applied Sciences

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In recent years, there has been increasing interest in berry fruit processing byproducts, namely, seeds, pulp, and peel, due to the high content of nutritionally valuable ingredients. The market is seeing an increase in the popularity of fermented products, especially those from vegetables or fruits. Fermented fruit pomace can be used as an ingredient or food additive. Many studies have confirmed that the fermentation process can increase the antioxidant activity of plant extracts due to the decomposition of cell walls. The aim of this study was to evaluate the microbiological quality and antioxidant potential of fermented berry pomace (from chokeberry, blackcurrant, raspberry, and strawberry) in terms of its potential use as an alternative source of valuable ingredients for the design of new food products. The scope of this research included assessing microbiological quality, vitamin C and total phenolic compound (TPC) contents, and antioxidant activity using ABTS, DPPH, and FRAP assays. The polyphenolic compound and vitamin C contents, as well as antioxidant activity, depended on the mixture of microbial strains used for fermentation and the type of fruit pomace. The most favorable parameters for TPC, ABTS, DPPH, and FRAP were obtained for chokeberry pomace samples inoculated with yeast cultures. Chokeberry pomace exhibited the highest vitamin C content when inoculated with a mixture of bacteria.

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Section: Introductionmentioning

confidence: 99%

Designing the Quality Characteristics of Berry Processing Byproducts Using Fermentation

Sady,

Ligaj,

Pachołek

et al. 2024

Applied Sciences

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Response Surface Methodology for Ultrasound-Assisted Oil Extraction Optimization from Blackberry, Chokeberry, and Raspberry Waste Products

Piasecka,

Brzezińska,

Wiktor

et al. 2024

Applied Sciences

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Berry fruit seeds which are considered as a fruit industry waste product can be a source of oil with unique chemical, physical, and nutritional properties. The blackberry, chokeberry, and raspberry seeds can be perceived as an alternative source of oil. However, conventional oil extraction is merged with financial and environmental expanses. Therefore, alternative extraction methods, ultrasound-assisted, for example, are being gradually introduced to the common practice. The aim of the following study was to determine the optimal conditions of ultrasound-assisted extraction of oil from blackberry, chokeberry, and raspberry seeds in order to obtain oil with high yield and improved oxidative stability. The variables of the experiment were extraction time and ultrasound amplitude. Based on the results, the mathematical models were fit, and optimum conditions of time and amplitude were calculated: 8.20 min and 72.98%, 10.11 min and 59.18%, 8.43 min and 95.57% for blackberry, chokeberry, and raspberry seed oils, respectively. Additionally, oils obtained in the optimized conditions were assessed in differential scanning calorimetry study to evaluate their melting and crystallization characteristics. The results showed that ultrasound application affected thermal properties of oils only slightly. The evaluation of oxidation kinetics led to the conclusion that ultrasound may cause an activation energy increase. Also, the profile of fatty acids and their distribution in triacylglycerol molecules were studied. The output values of experiments were comparable between oils obtained from the same berry seeds. All of the oils were characterized with a high share of polyunsaturated fatty acids (over 70%) with predominant content of linoleic acid. Summarized results show that the ultrasound technique can be successfully applied in the oil extraction procedure. The benefits contain improved yield, longer oxidation induction time, and invariance of the specific oil chemical and physical properties.

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Impact of Incorporating Dried Chaga Mushroom (Inonotus obliquus) into Gluten-Free Bread on Its Antioxidant and Sensory Characteristics

Kobus,

Krzywicka,

Blicharz-Kania

et al. 2024

Molecules

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Gluten-free bread is increasingly popular among individuals with celiac disease, and The incorporation of mushroom flour offers a novel method to enhance its nutritional profile, antioxidant content, and sensory properties. This study aimed to evaluate the antioxidant and sensory characteristics of gluten-free bread with varying amounts of chaga mushroom flour (5%, 10%, 15%, 20%). The total contents of polyphenols and flavonoids were measured using a spectrophotometric method. Antioxidant activity was assessed through DPPH and FRAP methods, while textural properties were evaluated using the TPA test. Bread colour was analysed using the CIELab system, and sensory evaluation was performed by a panel of trained consumers. The results showed that gluten-free bread enriched with chaga flour had increased polyphenol and flavonoid content and enhanced antioxidant activity. The highest levels of polyphenols, flavonoids, DPPH, and FRAP activity were found in bread with 20% chaga. The addition of chaga mushroom significantly affected the bread’s hardness, cohesiveness, and chewiness. Specifically, 20% chaga flour had the most pronounced effect on hardness and elasticity, while 15% chaga flour had the greatest impact on chewiness and cohesiveness. The bread’s colour darkened with higher chaga concentrations. The results of sensory evaluation showed a negative correlation between consumer preferences and bread fortified with chaga mushroom flour. The overall consumer acceptability score indicates that only a small addition of mushroom flour (up to 10%) can be used to bake gluten-free bread.

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Impact of Incorporating Two Types of Dried Raspberry Pomace into Gluten-Free Bread on Its Nutritional and Antioxidant Characteristics

Cited by 3 publications

References 82 publications

Designing the Quality Characteristics of Berry Processing Byproducts Using Fermentation

Designing the Quality Characteristics of Berry Processing Byproducts Using Fermentation

Response Surface Methodology for Ultrasound-Assisted Oil Extraction Optimization from Blackberry, Chokeberry, and Raspberry Waste Products

Impact of Incorporating Dried Chaga Mushroom (Inonotus obliquus) into Gluten-Free Bread on Its Antioxidant and Sensory Characteristics

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