Vegetable‐enriched bread: Pilot and feasibility study of measurement of changes in skin carotenoid concentrations by reflection spectroscopy as a biomarker of vegetable intake

Abstract

Globally, bread is a staple food and thus a promising vehicle for the delivery of nutrients from vegetables including carotenoids. The aim of this pilot/feasibility, pre–post experimental study was to measure skin (Veggie Meter™) and plasma carotenoid concentrations 1 week before (week −1), immediately prior to (week 0), and after (week 2) 14 days of daily consumption of 200 g pumpkin‐ and sweetcorn‐enriched bread (VB). At each measurement point, total vegetable and fruit intake and specific carotenoid‐rich foods were assessed by questionnaire. Participants (n = 10, 8 males, 2 females) were aged between 19 and 39 years and weighed 90 ± 20 kg. Vegetable and fruit intake was low and less than one serving/day of foods containing carotenoids. Prior to the intervention, measures of carotenoid‐containing foods and skin or plasma carotenoids were not different when measured a week apart. Consumption of the VB did not result in statistically significant changes in either the skin or plasma carotenoid measurements. Plasma carotenoid concentrations and the carotenoid reflection scores had a large and positive (r = .845, 95% CI 0.697, 0.924) association. The relationship between the number of servings of carotenoid‐rich foods with the plasma carotenoid and carotenoid reflection scores was positive and of moderate strength. In conclusion, carotenoid status was not measurably changed with the consumption of 200 g VB each day for 2 weeks. Subjective carotenoid‐rich food intake was positively associated with objective biomarkers of carotenoids. The Veggie meter™ has the potential to provide portable measurement of circulating carotenoids and be indicative of intake of carotenoid‐rich foods.

Compositional profiling and sensory analysis of cauliflower by‐products‐enriched muffins

“…The vegetable processing industry produces more than a million tons of vegetable by‐products as garbage, each year which is a potential source of bioactive ingredients (Galali et al, 2020 ; Rafiuddin et al, 2019 , 2021 ). Studies have shown that there is a huge potential of utilizing by‐products from vegetable sources for developing food products (Amoah et al, 2023 ; San José et al, 2018 ; Tamasi et al, 2019 ). Cauliflower by‐products (CBP) are intended to hold a large share in this regard.…”