Photoacoustic Spectroscopy in the Characterization of Bread with Turmeric Addition

Abstract

In this research, we to apply photoacoustic spectroscopy and evaluate bread added with turmeric (Curcuma longa Linnaeus) at different concentrations in relation to wheat flour weight (0, 1.25, 2.5, 5 and 10%). The amplitude of the photoacoustic signal was related to measures of antioxidant activity and evaluate the sanitary quality and also, the texture, color and sensory acceptability of the breads. It is shown that: i) The photoacoustic signal produced by bread significantly increases with the turmeric concentration, such that it raises more than 100% for a concentration of 10% at the wavelengths of 428 and 515nm. ii) The Bread antioxidant activity is directly proportional to the level of photoacoustic signal at 515 nm and its value increases from 73.21% to 91.73%, when the concentration increases from 0 to 10%. iii) The sanitary quality of bread added with 2.5 % of turmeric is relatively higher than the ones obtained for other lower concentrations. No fungal colonies were observed in bread mixed with 2.5%, 5% and 10%, after six days of storage. iv) The addition of turmeric powder for bread making can slow down their textural changes (hardness, elasticity, cohesiveness, resilience and chewiness) during storage. v) Bread at 2.5 and 5% of turmeric concentration showed the yellowest color, while the one with a 10% concentration exhibited the most reddish color.Finally, through Principal component analysis it was possible to demonstrate that a concentration of either 5 or 10% of turmeric added to wheat flour could be used to improve its sanitary quality and antioxidant activity.

Photoacoustic characterization of wheat bread mixed with Moringa oleifera.

“…Other studies in fortified bread have shown the relationship of photoacoustic absorption spectra with bread antioxidant activity, when added with turmeric. The found findings showed that the bread antioxidant activity is directly proportional to the concentration of turmeric powder added to bread, and to the photoacoustic signal amplitude at 515 nm ( Hernandez-Aguilar et al, 2020 ).…”

“…In general, it should be noted that, several spectroscopic techniques have been applied for food analysis as Raman, Nuclear magnetic resonance, Fluorescence, atomic absorption spectroscopy, Near infrared, visible/infrared, and UV/VIS ( Pojić and Mastilović, 2013 ; Karoui and Blecker, 2011 ; Pankaj et al, 2018 ). These techniques have been applied to characterize pesticides, fumonisins, differentiation of grains, coffee, oils, minerals, adulterations of wines and spices, fermentations and bioactive elements of food and plants ( Sowoidnich et al, 2010 ; Lee and Herrman, 2016 ; Pojić and Mastilović, 2013 ; Foca et al, 2011 ; Lu et al, 2011 ; Aleixandre-Tudo et al, 2017 ; Hernández et al , 2019a ; 2020a ; Bolarinwa et al, 2019 ).…”

“…It is worth mentioning, the authors used extraction methods to obtain these bioactive and chemical elements. According to the literature, among the bioactive compounds found in nutraceutical and/or fortified food and/or bread are phenolic acids and flavonoids, which are characterized by their optical absorption spectra ( Hernandez-Aguilar et al, 2020 ; 2021 ). In this way quercetin, gallic acid, resveratrol, polyphenols have been characterized by absorption spectroscopy in the ultraviolet and visible region (200–800 nm) ( Kroon et al, 2016 ; Song et al, 2015 ; Ren et al, 2019 ; Masek et al, 2019 ; Qi e t al .…”

Induced changes of phenolic compounds in turmeric bread by UV-C radiation

“…Bread dough was elaborated at different concentrations of TP (A, B, C, D and E) in proportion to weight of the wheat flour (600 g). Bread formulations according to Hernández et al [35] were elaborated with basic ingredients of dry yeast powder (11 g, "Tradi-Pan"), egg (48-50 g, "San Juan"), olive oil (70 g, "Oli de nutrioli"), salt (1.25 g, "Pragna"), sugar (4 g, "Zulca") and warm water (300 mL), appropriate quantity to handle the dough. The formulations expressed by percentage are possible observe in Table 1.…”

“…In this way, when preservatives are not used, a microbial problem occurs due to fungi; the main cause of bread deterioration since it can reduce its useful life generating economic losses and consumer dissatisfaction [24,31]. The problem increases in high temperature areas [32], being the most common to develop the Mucor, Rhizopus, Aspergillus, Penicillium and Fusarium sp [24,[33][34][35]. Some of these fungi have been associated with problems of hepatotoxicity, nephrotoxicity, and hyperestrogenism since they are producers of Mycotoxins [36][37][38].…”