Plant-Based Food By-Products: Prospects for Valorisation in Functional Bread Development

Abstract

The industrial and small-scale processing of plant-based food materials is associated with by-products that may have a negative impact on the environment but could add value to bread-based products. The bioactivity of plant-based food by-products, their impact on the properties of functional bread, and their bioavailability/bioaccessibility leading to potential health effects when consumed was reviewed. Plant-based food by-products which may be added to bread include rice bran, wheat bran, corn bran, grape pomace/seed extract, tomato seed/skin, and artichoke stems/leaves. These by-products contain high concentrations of bioactive compounds, including phenolics, bioactive peptides, and arabinoxylan. Pre-treatment procedures, including fermentation and thermal processing, impact the properties of plant-based by-products. In most cases, bread formulated with flour from plant-based by-products demonstrated increased fibre and bioactive compound contents. In terms of the sensory and nutritional acceptability of bread, formulations with an average of 5% flour from plant-based by-products produced bread with acceptable sensory properties. Bread enriched with plant-based by-products demonstrated enhanced bioavailability and bioaccessibility and favourable bioactive properties in human blood, although long-term studies are warranted. There is a need to investigate the bioactive properties of other underutilised plant-based by-products and their potential application in bread as a sustainable approach towards improving food and nutrition security.

Water-Soluble Melanoidin Pigment as a New Antioxidant Component of Fermented Willowherb Leaves (Epilobium angustifolium)

“…All this indicates that the fermentation had a weak impact on the lipophilic compounds (except the chlorophylls, which probably degraded) but proteins disintegrated into amino acids, and water-soluble polysaccharides gave a mixture of mono- and disaccharides. This is understandable because aerobic fermentation releases various enzymes in plant cells, contributing to the degradation of macromolecular compounds to simple components [ 1 , 2 , 3 , 4 , 5 , 6 ].…”

“…Recently, there has been increased scientific interest in fermented products from medical science, which has led to the creation of a large number of functional products with a certain biological activity [ 2 , 3 ]. The main advantage of functional products is a mild correction of a lack of vitamins, minerals, antioxidants, and other nutraceuticals without fear of excessive consumption [ 4 , 5 , 6 ]. Widely used functional products are functional beverages, namely herbal teas, which have pleasant organoleptic properties and a positive biological effect [ 7 ].…”

Development of recipe composition of bread with the inclusion of juniper using mathematical modeling and assessment of its quality

“…where y -scaled data; х -initial data, given in Table 1, х min and х max -the minimum and maximum values of the initial data (for AOA, х min and х max were calculated according to the model ( 6); for OA -according to the model (5); y min and y max -the minimum and maximum values of the new range (1 and 10, respectively). The scaled values of the unit indicators, calculated by expression (9), and the values of the complex quality indicator, calculated by the formula (7), are given in Table 4 Modeling and processing of the obtained values of the complex quality index of a new type of bread was carried out using the Statistica 10 package (StatSoft, Inc.). To check the significance of the regression coefficients (4), a Pareto chart was constructed, shown in Fig.…”

“…7, a, b). A further increase in the specified ingredients in the bread recipe reduces the value of the complex quality indicator, which is due to the deterioration of the organoleptic characteristics of bread, which have a significant weight in the value of this indicator according to (7) and the recommendations of the expert commission.…”

“…Bread made with the inclusion of flour from plant by-products is characterized by a high content of fiber and biologically active compounds. Also, bread has acceptable sensory properties [7].…”