Use of Microencapsulated Ingredients in Bakery Products

Vitaglione, Paola; Troise, Antonio Dario; Prisco, Anna; Mauriello, Gianluigi; Gökmen, Vural; Fogliano, Vincenzo

doi:10.1016/b978-0-12-800350-3.00020-0

Cited by 10 publications

(4 citation statements)

References 31 publications

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“…Nonanal has a GRAS status [82], possesses antifungal properties [83] and possesses a waxy, aldehydic, citrus, with a fresh slightly green lemon peel like nuance, and a cucumber fattiness odour. However, nonanal is also a marker compound indicating the degree of lipid oxidation [84].…”

Section: Volatile Compound (Vc) Formation In Biscuits and Their Relat...mentioning

confidence: 99%

Characterisation of Lacto-Fermented Cricket (Acheta domesticus) Flour and Its Influence on the Quality Parameters and Acrylamide Formation in Wheat Biscuits

et al. 2023

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The aim of this study was to evaluate the influence of different amounts (40, 80 and 100 g) of non-fermented and fermented (with Lactiplantibacillus plantarum No. 122 and Lacticaseibacillus casei No. 210) cricket flour (Cr) on the quality characteristics and acrylamide formation in wheat biscuits (WB). The main formula for WB preparation consisted of 280 g of wheat flour, 100 g of margarine, 50 g of saccharose, 3 g of vanilla sugar, 50 g of eggs, 1.5 g of salt and 2.0 g of baking powder. It was established that the highest lactic acid bacteria (LAB) number was achieved in 48 h with No. 122 fermented Cr (11.8 log10 CFU/g) and the lowest pH (4.34) was obtained after 48 h of Cr fermentation with both the tested LAB strains. The total colour differences were in the range of 17.54 to 22.08 and, in every case, fermented samples were clearly distinguished from untreated ones. Fermentation increased tyramine content in Cr (from 13.0 to 29.2 times). The main FAs in Cr were palmitic acid, stearic acid, octadec-9-enoic acid and linoleic acid. The lowest acrylamide content (84.1 µg/kg) was found in WB with 40 g of Cr fermented with No. 210. Significant differences in WB overall acceptability were not found. However, the highest intensity of emotion “happy” was elicited by WB with 80 g of Cr fermented with No. 122. Due to the demonstrated decrease of acrylamide content, fermented Cr can be considered a beneficial ingredient for the manufacture of WB.

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Section: Volatile Compound (Vc) Formation In Biscuits and Their Relat...mentioning

confidence: 99%

Characterisation of Lacto-Fermented Cricket (Acheta domesticus) Flour and Its Influence on the Quality Parameters and Acrylamide Formation in Wheat Biscuits

et al. 2023

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“…Microencapsulation technology has been extensively researched and applied in many fields, such as pharmaceutical, cosmetic, and food industries (Bakry et al, 2017;Dong et al, 2015). The technology also has been employed to control CO 2 release of leavening agents and to reduce its addition (Lakkis, 2007;Vitaglione et al, 2015). The leavening agents encapsulated in microcapsules could be protected from the external condition, and the stability of core materials could be greatly enhanced.…”

Section: Introductionmentioning

confidence: 99%

Microencapsulation of Sodium Bicarbonate Based on Glycerol Monostearate and Konjac Glucomannan Wall Systems by Phase Separation

Ding

Zheng

et al. 2018

FSTR

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Sodium bicarbonate microcapsules (SBCM) were prepared by phase separation method using glycerol monostearate (GMS) and konjac glucomannan (KGM) as wall materials. Microscope micrographs clearly showed that SBCM microcapsules were spherical shapes, and the microcapsule morphology could not be changed at 40℃, while it could be destroyed at temperature above 60℃. DSC thermograms implied that SBCM wall materials could be melted at temperature about 59℃. Size distribution indicated that the particle size of SBCM was mainly distributed in the range of 50 μm to 300 μm. SBCM stability was evaluated using the percentage of SBC (sodium bicarbonate) retention, i.e. retention ratio. SBC retention ratio showed that SBCM was highly stable in the temperature range 40-80℃. Furthermore, carbon dioxide (CO 2) release efficiency of SBCM was investigated by pairing the microcapsules with monopotassium phosphate. The CO 2 release ratio of SBCM was very low at temperature below 60℃. However, the release ratio was sharply increased at temperature above 60℃, and CO 2 was almost completely released at 60℃ for 10 min. According to the results, the CO 2 release of SBC could be effectively controlled by encapsulating into microcapsules based on GMS/KGM wall materials.

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“…Polyunsaturated fatty acids such as omega-3 and omega-6 are highly desirable in bread fortification as they could prevent cardiovascular and inflammatory diseases, cancer, and metabolic syndromes [30]. These fatty acids are very labile from a technological point of view and are susceptible to oxidative deterioration.…”

Section: Polyunsaturated Fatty Acids (Pufas)mentioning

confidence: 99%

Current Advantages in the Application of Microencapsulation in Functional Bread Development

Tolve

Bianchi

Lomuscio

et al. 2022

Foods

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Bread is one of the most widely embraced food products and is highly accepted by consumers. Despite being rich in complex carbohydrates (i.e., starch), bread is generally poor in other micro- and macronutrients. Rising consumer demand for healthier food has resulted in the growth of studies focused on bread fortification with bioactive ingredients (i.e., vitamins, prebiotics, and vegetable extracts). However, the baking process leads to the reduction (or even lessening) of the added substance. In addition, the direct inclusion of bioactive compounds and additives in bread has other limitations, such as adverse effects on sensory characteristics and undesirable interaction with other food ingredients. Encapsulation allows for overcoming these drawbacks and at the same time improves the overall quality and shelf-life of bread by controlling the release, protection, and uniform distribution of these compounds. In the last ten years, several studies have shown that including micro/nano-encapsulated bioactive substances instead of free compounds allows for the enrichment or fortification of bread, which can be achieved without negatively impacting its physicochemical and textural properties. This review aims to identify and highlight useful applications in the production of new functional bread through encapsulation technology, summarizing the heath benefit and the effect of microcapsule inclusion in dough and bread from a technological and sensory point of view.

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Use of Microencapsulated Ingredients in Bakery Products

Cited by 10 publications

References 31 publications

Characterisation of Lacto-Fermented Cricket (Acheta domesticus) Flour and Its Influence on the Quality Parameters and Acrylamide Formation in Wheat Biscuits

Characterisation of Lacto-Fermented Cricket (Acheta domesticus) Flour and Its Influence on the Quality Parameters and Acrylamide Formation in Wheat Biscuits

Microencapsulation of Sodium Bicarbonate Based on Glycerol Monostearate and Konjac Glucomannan Wall Systems by Phase Separation

Current Advantages in the Application of Microencapsulation in Functional Bread Development

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