Onion skin — Raw material for the production of supplement that enhances the health-beneficial properties of wheat bread

Gawlik‐Dziki, Urszula; Kaszuba, Kinga; Piwowarczyk, Katarzyna; Świeca, Michał; Dziki, Dariusz; Czyż, Jarosław

doi:10.1016/j.foodres.2015.02.008

Cited by 42 publications

(24 citation statements)

References 33 publications

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“…In all cases, the use of FVB in breads has resulted in nutritional improvement, consisting mainly of enrichment in fiber (Salgado et al, 2011;Ho et al, 2013;Mildner-Szkudlarz and Bajerska, 2013;Walker at al., 2014;O'Shea et al 2015) and phenolics (Ho et al, 2013;Mildner-Szkudlarz and Bajerska, 2013;Hayta et al, 2014;Fu et al, 2015;Gawlik-Dziki et al, 2015;Bhol et al, 2016;Kurhade et al, 2016;Pathak et al, 2016;Sudha et al, 2016). The health benefits of foods rich in fiber was already discussed in section 1.…”

Section: Nutritional Improvement Of Bread Through the Utilization Of Fvbmentioning

confidence: 98%

Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods

Gómez

Martínez

2017

Critical Reviews in Food Science and Nutrition

149

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The industrial manufacturing of fruits and vegetables generates approximately 50% by-product waste, causing a negative environmental impact and significant expenses. Nevertheless, fruit and vegetable by-products (FVB) are rich nutrients and extranutritional compounds that contribute to bowel health, weight management, lower blood cholesterol levels and improved control of glycemic and insulin responses. Due to the positive influence of FVB fibers and bioactive compounds during the digestion of glycemic carbohydrates, such as starch, baked goods are ideal food systems to accommodate FVB, since most of them have a high glycemic index. Therefore, this is an area of recent interest with critical environmental, economic and health implications worldwide. However, the utilization of FVB in baked goods leads to the loss of acceptability, in many cases caused by a lack of understanding of the physical structure and composition of FVB and their effects on food quality. The objective of this review is to provide a mechanistic understanding of the impact of the physical structure and composition of FVB on common baked goods and their influence on the nutritional and physical quality of the resulting product. This review will support the use of FVB as ideal ingredients while improving the added value of waste streams.

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Section: Nutritional Improvement Of Bread Through the Utilization Of Fvbmentioning

confidence: 98%

Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods

Gómez

Martínez

2017

Critical Reviews in Food Science and Nutrition

149

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“…Wet sediment weight (g) Dry sample weight (g) To prepare the undigested buffer (phosphate-buffered saline) (BE) and water extract (WE), ground samples of dry pasta (1 g) were extracted according to the procedure described by Gawlik-Dziki et al [27]. Phosphate-buffered saline (PBS) is a buffer solution commonly used in biological research.…”

Section: Hydration Propertiesmentioning

confidence: 99%

“…Antiradical activity on 1,1-diphenyl-2-picrylhydrazylradical (DPPH) and radical scavenging activity against ABTS (2,2 -azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) were assessed using the method presented by Gawlik-Dziki et al [27] and Re et al [28], respectively, and expressed as EC50-extract concentration that provided 50% of activity [10]. The antioxidant activities were determined for both cooked and uncooked pasta samples.…”

Section: Antioxidant Activitymentioning

confidence: 99%

Banana Powder as an Additive to Common Wheat Pasta

Biernacka

Dziki

Różyło

et al. 2020

Foods

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This study aimed to analyse the effect of dried banana powder (BP) on common wheat pasta characteristics. Wheat flour (type 500) was replaced with 1%, 2%, 3%, 4% and 5% of BP. Control pasta without BP addition was also prepared. Pasta quality parameters including texture, colour, cooking characteristics and sensory evaluation were determined. Total phenolics content and antioxidant activity were also evaluated. The increase in BP in the pasta recipe resulted in an increase in the weight increase index (from 2.88 to 3.55) and cooking loss (from 5.2% to 6.4%). The effects of the addition of bananas were also observed in changes in colour coordinates. It was shown that BP slightly decreased the lightness of cooked pasta and had little influence on colour coordinates of raw pasta. It was also found that the addition of BP higher than 3% decreased pasta firmness. The total phenolics content and antioxidant capacity of pasta increased with the addition of BP. Sensory evaluation of pasta showed that the replacement of common wheat flour with BP should not exceed 3%.

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“…2 Additionally, consumption of legumes, including the common bean, has been reported to protect against the development of metabolic diseases such as diabetes mellitus, cardiovascular disease and cancer. 6 Generally, the content, composition and consequently potential bioactivity of onion flavonoids may be determined by many factors (cultivar, growth conditions, postharvest treatments, and storage); however, they are stable during air drying that significantly simplifies their utilization and processing in the food industry. 5 Moreover, bioactive phenolic compounds from onion skin are highly bioaccessible and bioavailable in vitro.…”

Section: Introductionmentioning

confidence: 99%

Nutritional and health-promoting properties of bean paste fortified with onion skin in the light of phenolic–food matrix interactions

2015

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The study examined the effect of fortification of bean paste with onion skin phenolics. The antioxidant potential and in vitro digestibility of nutrients in the light of phenolic-food matrix interactions were studied. Bean paste was supplemented with onion skin extracts in the range of 5-50 mg of phenolics per 100 g of bean (C, O5-O50). Fortification increased the phenolic level and antioxidant activity of bean paste; however, the experimental values, in most cases, were significantly lower than those predicted. The digestive tract acted as an effective extractor of phenolics from the functional products but, surprisingly, the amounts of introduced phenolics had no significant effect on its determined levels. Additionally, after in vitro intestinal digestion a significant increase in the ability to quench free radicals was only observed in samples enriched with the highest amounts of phenolics (O50). After gastric and intestinal stages of digestion no significant effect of fortification on the albumin digestibility was observed. Contrarily, digestibility of globulins had decreased from 70% (C) up to 55% (O50) after gastric digestion and from 93% (C) up to 80% (O50) after intestinal digestion. These results were confirmed by SDS-PAGE analysis, which indicates the presence of indigestible complexes after supplementation with phenolics. Moreover, a significant decrease in starch digestibility from 43% (C) to 21% (O50) was found. In conclusion, fortification improves the health-promoting properties of bean paste; however, the interactions of phenolics with the food matrix play an important role in the creation of the nutraceutical and nutritional quality of products.

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Onion skin — Raw material for the production of supplement that enhances the health-beneficial properties of wheat bread

Cited by 42 publications

References 33 publications

Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods

Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods

Banana Powder as an Additive to Common Wheat Pasta

Nutritional and health-promoting properties of bean paste fortified with onion skin in the light of phenolic–food matrix interactions

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