Effects of added fruit polyphenols and pectin on the properties of finished breads revealed by HPLC/LC-MS and Size-Exclusion HPLC

Industry-Relevant Approaches for Minimising the Bitterness of Bioactive Compounds in Functional Foods: A Review

“…The spray-drying technique, which enables the transformation of a formulated feed from a liquid form into free-flowing powders with an extended shelf life and ease of handling, is of highest industry relevance (Drusch et al 2006;Chiou and Langrish 2007;Sun-Waterhouse et al 2011d). Encapsulant polymers used include alginate, chitosan, inulin, Methocel E15 LV, cyclodextrin, ethyl cellulose and hydroxypropyl methylcellulose (Kowa Pharmaceutical Industry Co. 1981;Maruzen Chemical Co. 1983;Kagawa et al 1985;Tanaka et al 1986;Kyodo 1986;Hane and Kenmasa 1989;Ueno 1992;Takeuchi 1992;Suzuki et al 1996;Gedam and Tapar 2010).…”

Anthocyanins in purple and blue wheat grains and in resulting bread: quantity, composition, and thermal stability

“…In the recent years, anthocyanins content and effect of baking in different bakery products were investigated (Cavalcanti et al, 2011;Pasqualone et al, 2015;Slavin et al, 2013;Walker et al, 2014). There are few investigations of breads prepared with added anthocyanins (Sui et al, 2015) or source of anthocyanins (Sun-Waterhouse et al, 2011).…”

Effect of new synthetic PEGylated ferulic acids in comparison with ferulic acid and commercial surfactants on the properties of wheat flour dough and bread

“…With regards to its interesting properties, FA is incorporated in foods, beverages and cosmetics in the form of concentrated natural extracts or in a pure state in Japan where FA has a long history . As bread is a staple food in many societies it is not surprising that the incorporation of FA into dough has been investigated . But even if the antioxidant activity of flour implemented with FA was similar to that in bread, its addition has always resulted in a decrease in dough and bread quality …”