The addition of yerba mate leaves on bread dough has influences on fermentation time and the availability of phenolic compounds?

Santetti, Gabriela Soster; Dacoreggio, Marina Volpato; Inácio, Heloisa Patrício; Biduski, Bárbara; Hoff, Rodrigo Barcellos; Freire, Carlise Beddin Fritzen; Gutkoski, Luiz Carlos; Amboni, Renata Dias de Mello Castanho

doi:10.1016/j.lwt.2021.111442

Cited by 15 publications

(13 citation statements)

References 42 publications

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“…That said, a significant decrease in TPC from flour to bread (for all treatments) was observed, except when 4.5% YM (w/w) in fine and medium particle size was used (Figure 2a). Therewith, bread doughs elaborated with YM demonstrated the same effect, the major proportion (4.5%; w/w) presented higher TPC (Santetti et. al., 2021).…”

Section: 4mentioning

confidence: 81%

“…Therewith, bread doughs elaborated with YM demonstrated the same effect, the major proportion (4.5%; w/w) presented higher TPC (Santetti et. al., 2021).…”

Section: Resultsmentioning

confidence: 99%

“…The presence of phytochemical compounds in YM may affect the development of the protein matrix during dough formation. Santetti et al (2021) reported that phenolics acids identify in doughs elaborated with YM, may have interacted with gluten during the mixture and fermentation process, as caffeic and chlorogenic acid, which has presented in YM leaves. Phytochemical compounds act as reducing agents and cause the disruption of disulfide bonds within bread dough and weaken the gluten network, thereby decreasing dough stability during the prolonged mixing process (Bressiani et al, 2017).…”

Section: Effect Of Ym Leaves On Dough Mixing Propertiesmentioning

confidence: 99%

“…The stages for bread processing, however, may interfere with the quality of the final product and may also alter the bioactivity of the compounds within the bread. In our previous study (Santetti et al, 2021), we reported the influence of fermentative process in phenolic compound profile and release of bioactive compounds. Therefore, it suggests that phenolic compounds may interact with other components within the dough or bread, such as water, gluten, and starch.…”

Section: Introductionmentioning

confidence: 99%

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Effect of yerba mate (Ilex paraguariensis) leaves on dough properties, antioxidant activity, and bread quality using whole wheat flour

Santetti

Dacoreggio

Silva

et al. 2021

Journal of Food Science

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This study investigated the effects of different yerba mate (YM) proportions (1.5, 2.5, and 4.5 g YM/100 g whole wheat flour (WWF) and particle sizes (245, 415.5, and 623.9 µm) on dough rheological properties, antioxidant activity, and bread characteristics. The addition of YM leaves led to a possible interaction between its phenolic compounds and the gluten network within the dough, without negative effects on dough formation. However, the larger YM particle size (623.9 µm) caused a weakening of the protein network, resulting in lower quality product compared to the other samples. Improved bread quality was found when the YM leaves were added at 2.5 g YM/100 g WWF. The total amount of phenolic compounds and the antioxidant activity increased as the proportion of YM increased in both flour and bread. Moreover, the phenolic compounds in 2.5 g YM/100 g WWF breads were stable during baking, showing no significant losses in the amount of phenolic compounds and antioxidant activity.These results suggest the YM can be successfully incorporated into baked product, improving its functional characteristics.Practical Application: This study evaluates the technological quality of bakery product made by incorporating yerba mate leaves in whole wheat flour. The results will contribute to the production of a bread with greater functional properties due to the presence of polyphenols and phytochemicals.

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Section: 4mentioning

confidence: 81%

“…Therewith, bread doughs elaborated with YM demonstrated the same effect, the major proportion (4.5%; w/w) presented higher TPC (Santetti et. al., 2021).…”

Section: Resultsmentioning

confidence: 99%

Section: Effect Of Ym Leaves On Dough Mixing Propertiesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of yerba mate (Ilex paraguariensis) leaves on dough properties, antioxidant activity, and bread quality using whole wheat flour

Santetti

Dacoreggio

Silva

et al. 2021

Journal of Food Science

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“…The influence of fermentation on food phenolics has been evaluated in various studies [7,[29][30][31][32], with differences in microorganisms used, food matrixes, and fermentation conditions such as temperature and duration. In our study, fermentation behavior, considering microbial parameters and pH changes, total phenolic content, phenolic profile, and antioxidant activity, was assessed during the fermentation process following a cold storage period of 14 days.…”

Section: Introductionmentioning

confidence: 99%

Fermented Cranberry Fortified Buckwheat Product—Phenolic Composition, Antioxidant and Microbiological Properties

et al. 2021

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This study determined the effect of fermentation by Fresco DVS 1010 starter culture with added probiotic strain Lactobacillus rhamnosus GG and potentially probiotic isolate Lactobacillus plantarum HM1, at fermentation times (0, 8 h) and cold storage period (24 h, 4th day, 7th day, 14th day), on microbial parameters, pH changes, total phenolic content, phenolic compounds profile, and antioxidant activity of buckwheat water- and milk-based mashes, flavored with cranberries and unflavored. The tested starter Fresco culture effectively fermented the buckwheat products and the viable cell counts of potentially probiotic bacteria were sufficient to demonstrate the health-promoting properties of final products. Lactic acid bacteria had a positive impact on total phenolic compound content, total flavonoid content, and antioxidant activity of buckwheat mashes, whereby final values (14 days) were higher by about 16.9–130.8%, 13.4–37.7%, and 14.5–145.9%, respectively, in comparison to initial values (0 h). Seven phenolic acids (gallic, protocatechuic, vanillic, syringic, caffeic, p-coumaric, and ferulic) and two flavonoids (rutin and quercetin) in buckwheat mashes were measured during the experimental period. The content of quercetin, gallic, and protocatechuic acids increased and, conversely, p-coumaric acid decreased, in all products. Prepared buckwheat fermented products have the potential to meet the criteria for potentially functional foods.

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Insights into yerba mate components: chemistry and food applications

Galante,

Brun,

Mandón

et al. 2023

Studies in Natural Products Chemistry

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The addition of yerba mate leaves on bread dough has influences on fermentation time and the availability of phenolic compounds?

Cited by 15 publications

References 42 publications

Effect of yerba mate (Ilex paraguariensis) leaves on dough properties, antioxidant activity, and bread quality using whole wheat flour

Effect of yerba mate (Ilex paraguariensis) leaves on dough properties, antioxidant activity, and bread quality using whole wheat flour

Fermented Cranberry Fortified Buckwheat Product—Phenolic Composition, Antioxidant and Microbiological Properties

Insights into yerba mate components: chemistry and food applications

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