Whole wheat bread enriched with silver fir (Abies alba Mill.) needles extract: technological and antioxidant properties

Abstract

BACKGROUND: The interest of consumers and market and scientific research for added-value foods obtained with environmentally sustainable productive chains is increasing. Silver fir (Abies alba Mill.) needles (SFNs), often by-products of forest management and logging, represent an unexploited source of bioactive compounds. RESULTS: For the first time, SFN aqueous extract obtained through controlled hydrodynamic cavitation was used to enrich whole wheat flour bread. The first trial found that 35% SFNs extract addition was the absolute threshold of taste perception. The second trial investigated dough rheological properties and bread technological and antioxidant properties in samples enriched with 35% and 100% SFNs extract compared with the control (0% SFNs extract). SFNs extract significantly increased bread antioxidant capacity in both 35% and 100% SFN fresh breads by ∼42.5% and ∼87% respectively and in 100% SFNs bread samples after 72 h of storage by ∼76%. Enrichment of 35% showed higher alveograph dough extensibility (∼11%) and different bread texture in terms of hardness, springiness, and chewiness. Enrichment with 100% SFNs extract significantly improved dough and bread technological quality: it increased alveograph dough extensibility L (∼18%), swelling index G (∼8%), and flour strength W (∼14%) and showed the highest increase in bread specific volume (∼0.200 L kg −1 ). CONCLUSIONS: SFNs aqueous extract produced with controlled hydrodynamic cavitation appeared a valuable technical material for the manufacturing of added-value and functional breads.

The Phenolic Content, Antioxidative Properties and Extractable Substances in Silver Fir (Abies alba Mill.) Branches Decrease with Distance from the Trunk

“…Its usage for consumption started over a century ago in the production of, for example, silver fir beer [2]. It is a medicinal plant that is used in the food, health products, pharmaceuticals and cosmetics industries [3][4][5]. Research and publications provide scientific evidence to support claims that silver fir phytochemicals provide health benefits to consumers.…”

Strategy of Coniferous Needle Biorefinery into Value-Added Products to Implement Circular Bioeconomy Concepts in Forestry Side Stream Utilization

“…It is suggested that this polysaccharide could serve as a potential antioxidant agent for developing functional foods [105]. Furthermore, aqueous extracts obtained through cavitation have been successfully incorporated into bread, resulting in value-added and functional bread products [110]. Aqueous extracts obtained both from fresh and dried pine needles (Pinus densiflora) exhibit significant reductive power, inhibition of lipid peroxidation, and the ability to scavenge free radicals, comparable to those of known antioxidants-phenolic compounds.…”

Can a Fraction of Flour and Sugar Be Replaced with Fruit By-Product Extracts in a Gluten-Free and Vegan Cookie Recipe?

“…The use of extracts obtained using HC in consumer goods has been tested, for example, in gluten-free biscuits supplemented with a pectin-based compound extracted from waste lemon peel [ 33 ] and whole-wheat bread supplemented with an extract from silver fir needles [ 34 ]. However, the technological properties of these extracts have never been investigated.…”