Towards improving the nutrition and health of the aged: the role of sprouted grains and encapsulation of bioactive compounds in functional bread – a review

Amoah, Isaac; Cairncross, Carolyn; Sturny, Arno; Rush, Elaine

doi:10.1111/ijfs.13934

Cited by 26 publications

(19 citation statements)

References 94 publications

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“…However, the inclusion of pomegranate decreased in mineral bioavailability. Functional bread and bakery products enhanced with bioactive compounds could help in fortification strategies of the elderly and help to enhance the absorption of nutrients (Amoah et al ., ). Lesinski et al .…”

Section: Baked Goods As Functional Foodsmentioning

confidence: 97%

Ensuring the future of functional foods

Birch

Bonwick

2018

Int J of Food Sci Tech

129

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Consumption of functional foods suggests a strategy to reduce the incidence of chronic health disorders. This message has resonated with consumers and driven market growth. Functional food research has significantly increased over the last decade but few studies have addressed the bioavailability of active ingredients for clinical efficacy. Baked goods such as bread, biscuits and cake are popular categories for innovation due to their widespread consumption. These new developments have often impacted on organoleptic properties of the finished products and thus consumer acceptance. Blending of bioactive ingredients may overcome this deficit. However, an understanding of the role of the microbiome in health has indicated that the efficacy of functional foods is unlikely to be uniform within the population. Further growth in the functional foods market, is likely to require greater evidence of the bioavailability of active ingredients, clinical effect and support for health claims by regulators especially in the EU.

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Section: Baked Goods As Functional Foodsmentioning

confidence: 97%

Ensuring the future of functional foods

Birch

Bonwick

2018

Int J of Food Sci Tech

129

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“…The challenge is that bread with high moisture content is susceptible to microbial growth, especially moulds [88]. Nevertheless, we have reported that, bread enriched with functional ingredients, tend to have a longer shelf-life than bread formulated from refined wheat flour [89]. This is due to the reduced oxidation of lipids and protein by the bioactives present inherently in the functional ingredients and the bioactives acting as antimicrobial agents against the growth of mould [89].…”

Section: Fruit and Vegetable By-product Valorization In Functional Breadmentioning

confidence: 99%

“…Nevertheless, we have reported that, bread enriched with functional ingredients, tend to have a longer shelf-life than bread formulated from refined wheat flour [89]. This is due to the reduced oxidation of lipids and protein by the bioactives present inherently in the functional ingredients and the bioactives acting as antimicrobial agents against the growth of mould [89]. Broccoli by-products from the stem and leaves were incorporated into bread and its impact on bread qualities evaluated [6].…”

Section: Fruit and Vegetable By-product Valorization In Functional Breadmentioning

confidence: 99%

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

Amoah

Taarji

Johnson³

et al. 2020

Sustainability

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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.

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“…Amoah et al . reviewed the developments in functional bread processing techniques. Globally, bread is an important food source and many opportunities to enhance the functional properties of this category are presented.…”

mentioning

confidence: 99%

“…Globally, bread is an important food source and many opportunities to enhance the functional properties of this category are presented. The use of techniques such as incorporation of beneficial bioactive compounds by encapsulation techniques has shown a favourable effect on the shelf‐life of the product and increased antioxidant status of consumers (Amoah, Cairncross et al . 2019).…”

mentioning

confidence: 99%