Effects of fermentation and heat treatments on bound-ferulic acid content and total antioxidant capacity of bread crust-like systems made of different whole grain flours

Çelik, Ecem Evrim; Gökmen, Vural

doi:10.1016/j.jcs.2020.102978

Cited by 15 publications

(12 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In particular, a higher CWBPA and TAC content found in both RWF bread crumb and crust for the blue-grained cv, resulting in a higher AC (FRAP assay, Table 4). As observed in previous studies [46,47], during bread-making significant changes occur in both bioactive compounds and AC. In the present study, bread-making caused a significant loss of the antioxidants responsible for the grain and flour pigmentation (xanthophylls and anthocyanins).…”

Section: Discussionsupporting

confidence: 78%

Nutritional Features and Bread-Making Performance of Wholewheat: Does the Milling System Matter?

Pagani

Giordano

Cardone

et al. 2020

Foods

View full text Add to dashboard Cite

Despite the interest in stone-milling, there is no information on the potential advantages of using the resultant wholegrain flour (WF) in bread-making. Consequently, nutritional and technological properties of WFs obtained by both stone- (SWF) and roller-milling (RWF) were assessed on four wheat samples, differing in grain hardness and pigment richness. Regardless of the type of wheat, stone-milling led to WFs with a high number of particles ranging in size from 315 to 710 μm), whereas RWFs showed a bimodal distribution with large (>1000 μm) and fine (<250 μm) particles. On average, the milling system did not affect the proximate composition and the bioactive features of WFs. The gluten aggregation kinetics resulted in similar trends for all SWFs, with indices higher than for RWFs. The effect of milling on dough properties (i.e., mixing and leavening) was sample dependent. Overall, SWFs produced more gas, resulting in bread with higher specific volume. Bread crumb from SWF had higher lutein content in the wheat cv rich in xanthophylls, while bread from RWF of the blue-grained cv had a moderate but significantly higher content in esterified phenolic acids and total anthocyanins. In conclusion, there was no relevant advantage in using stone- as opposed to roller-milling (and vice versa).

show abstract

Section: Discussionsupporting

confidence: 78%

Nutritional Features and Bread-Making Performance of Wholewheat: Does the Milling System Matter?

Pagani

Giordano

Cardone

et al. 2020

Foods

View full text Add to dashboard Cite

show abstract

“…Total phenols and antioxidant activity were significantly higher in the samples containing the fermented quinoa preparation [69]. The effect of fermentation on the TPC and antioxidant activity of maize [70], oat [71], and rye [72] has been highlighted in numerous studies [25,73]. Oats are a rich source of polyphenols and avenanthramides in particular.…”

Section: Phenolic Componentsmentioning

confidence: 99%

Fermented Cereal-based Products: Nutritional Aspects, Possible Impact on Gut Microbiota and Health Implications

Tsafrakidou

Michaelidou

Βiliaderis

2020

Foods

124

View full text Add to dashboard Cite

Fermentation, as a process to increase the security of food supply, represents an integral part of food culture development worldwide. Nowadays, in the evolving functional food era where new sophisticated technological tools are leading to significant transformations in the field of nutritional sciences and science-driven approaches for new product design, fermentation technology is brought to the forefront again since it provides a solid foundation for the development of safe food products with unique nutritional and functional attributes. Therefore, the objective of the present review is to summarize the most recent advances in the field of fermentation processes related to cereal-based products. More specifically, this paper addresses issues that are relevant to nutritional and health aspects, including their interrelation with intestinal (gut) microbiome diversity and function, although clinical trials and/or in vitro studies testing for cereal-based fermented products are still scarce.

show abstract

“…Another potential explanation is the impact of the Maillard reaction. The end products of the Maillard reaction are melanoidins, which are known for their antioxidant capacity (Çelik & Gökmen, 2020). This suggestion is supported by Lu et al, who showed that after bread baking, the antioxidant capacity of bread increased, especially in the upper crust of bread, which showed the most significant antiproliferative effects (antiproliferative Activity in HT-29 Human Colon Cancer Cells) compared to the crumb and the dough (Lu et al, 2015).…”

Section: Antioxidant Capacity Of Wheat Following Processingmentioning

confidence: 85%

The impact of processing on the release and antioxidant capacity of ferulic acid from wheat: A systematic review

Han

Dye

Mackie

2023

Food Research International

View full text Add to dashboard Cite

Effects of fermentation and heat treatments on bound-ferulic acid content and total antioxidant capacity of bread crust-like systems made of different whole grain flours

Cited by 15 publications

References 29 publications

Nutritional Features and Bread-Making Performance of Wholewheat: Does the Milling System Matter?

Nutritional Features and Bread-Making Performance of Wholewheat: Does the Milling System Matter?

Fermented Cereal-based Products: Nutritional Aspects, Possible Impact on Gut Microbiota and Health Implications

The impact of processing on the release and antioxidant capacity of ferulic acid from wheat: A systematic review

Contact Info

Product

Resources

About