Vitamin d-fortified bread: Systematic review of fortification approaches and clinical studies

Souza, Suene Vanessa da Silva; Borges, Nuno; Vieira, Emília

doi:10.1016/j.foodchem.2021.131325

Cited by 12 publications

(22 citation statements)

References 56 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…And economically speaking, the fact that it is the same yeast that produces the bread that provides vitamin D means that the production process does not change, so that in principle costs should not increase either for the bread producer or for the final consumer. This is why in recent years vitamin D-fortified bread has been proposed as a strategy to increase the average daily intake and serum status of this nutrient (a systematic review of fortification approaches and clinical studies have been performed elsewhere; Souza et al, 2022).…”

Section: Vitamin D 2 Productionmentioning

confidence: 99%

Yeast as a biological platform for vitamin D production: A promising alternative to help reduce vitamin D deficiency in humans

Kessi-Pérez

González

Palacios

et al. 2022

Yeast

View full text Add to dashboard Cite

Vitamin D is an important human hormone, known primarily to be involved in the intestinal absorption of calcium and phosphate, but it is also involved in various nonskeletal processes (molecular, cellular, immune, and neuronal). One of the main health problems nowadays is the vitamin D deficiency of the human population due to lack of sun exposure, with estimates of one billion people worldwide with vitamin D deficiency, and the consequent need for clinical intervention (i.e., prescription of pharmacological vitamin D supplements). An alternative to reduce vitamin D deficiency is to produce good dietary sources of it, a scenario in which the yeast Saccharomyces cerevisiae seems to be a promising alternative. This review focuses on the potential use of yeast as a biological platform to produce vitamin D, summarizing both the biological aspects of vitamin D (synthesis, ecology and evolution, metabolism, and bioequivalence) and the work done to produce it in yeast (both for vitamin D 2 and for vitamin D 3 ), highlighting existing challenges and potential solutions.

show abstract

Section: Vitamin D 2 Productionmentioning

confidence: 99%

Yeast as a biological platform for vitamin D production: A promising alternative to help reduce vitamin D deficiency in humans

Kessi-Pérez

González

Palacios

et al. 2022

Yeast

View full text Add to dashboard Cite

show abstract

“…Due to the well-known technology of its industrial production, supply and affordability, bread is also a good base for enrichment with ingredients that improve its nutritional value or shape its health-promoting profile. So far, many possibilities for enriching bread have been described in the literature, starting from the addition of amino acids [3], vitamins [4,5] and minerals [6], through diversifying its organoleptic and nutritional values and composing baking blends [7], to adding unconventional raw materials. One of the possibilities is to enrich bread with the addition of dietary fiber, which, when used in the appropriate dose, makes it functional [8].…”

Section: Introductionmentioning

confidence: 99%

Assessment of the Application Possibilities of Dried Walnut Leaves (Juglans regia L.) in the Production of Wheat Bread

Pycia,

Pawłowska,

Kaszuba

2024

Applied Sciences

View full text Add to dashboard Cite

The main aim of this work was to assess the possibility of using dried walnut leaves (Juglans regia L.) in the production of wheat bread. In the developed recipe, wheat flour was partially replaced with dried and powdered walnut leaves (WLs) in amounts of 0.5%, 1.0%, 1.5%, 2.0% and 2.5%. Serving as a control sample was wheat bread without WLs. The bread was made using a single-phase method using yeast. As part of the research methodology, laboratory baking parameters (dough yield, total oven loss, bread yield), loaf volume and loaf specific volume were determined. Additionally, the colors of the dough, crust and bread crumb were determined in the CIE L*a*b* space. The crumb texture profile was assessed using the TPA test. Additionally, the antioxidant power and the total phenolic content of the dough and bread were tested. The consumer acceptability of the sensory features of the bread was also assessed. The test results were statistically analyzed using a one-way ANOVA. It was found that enriching the bread recipe with WLs had a significant impact on its quality. The control bread had the highest volume, and replacing wheat flour with dried leaves resulted in a significant reduction in volume, which was greater at higher WLs contents. Similarly, as the proportion of WLs in the recipe increased, a significant decrease in the brightness of both the dough and the crumb of the obtained bread was observed. A texture analysis showed that bread with a WLs content of 2.5% was the most different from the control bread and other tested breads. However, it was found that enriching bread with the unconventional addition of walnut leaves had a very good effect on its health benefits. The antioxidant activity and the content of total phenolics in the bread grew with the increase in the share of WLs in the recipe.

show abstract

“…However, the feasibility of using each additive is determined by the amount that must be added, which must be adapted to technological requirements and consumers' expectations with respect to the innovative additive. The most common benefits include an increase in fibre content and the addition of minerals, substances with antioxidant potential, polyphenolic substances, vitamins, and extracts with specific effects on the human body [7][8][9][10].…”

Section: Introductionmentioning

confidence: 99%

Extracts with Nutritional Potential and Their Influence on the Rheological Properties of Dough and Quality Parameters of Bread

Bojňanská,

Kolesárová,

Čech

et al. 2024

Foods

View full text Add to dashboard Cite

Formulating basic food to improve its nutritional profile is one potential method for food innovation. One option in formulating basic food such as bread is to supplement flours with specified amounts of non-bakery raw materials with high nutritional benefits. In the research presented here, we studied the influence of the addition of curcumin and quercetin extracts in amounts of 2.5% and 5% to wheat flour (2.5:97.5; 5:95). The analysis of the rheological properties of dough was carried out using a Mixolab 2. A Rheofermentometer F4 was used to assess the dough’s fermentation, and a Volscan was used to evaluate the baking trials. The effect of the extracts on the rheological properties of dough was measured and found to be statistically significant, with curcumin shortening both dough development time and dough stability. Doughs made with greater quantities of extract had a greater tendency to early starch retrogradation, which negatively affects the shelf life of the end products. The addition of extracts did not significantly affect either the ability to form gas during fermentation or its retention, which is important because this gas is prerequisite to forming a final product with the required volume and porosity of crumb. Less favourable results were found on sensory evaluation, wherein the trial bread was significantly worse than the control wheat bread. The panel’s decision-making might have been influenced by the atypical colour of the bread made with additives, and in case of a trial bread made with quercetin, by a bitter taste. From the technological point of view, the results confirmed that the composite flours prepared with the addition of extracts of curcumin and quercetin in amounts of 2.5% and 5% can be processed according to standard procedures. The final product will be bread with improved nutritional profile and specific sensory properties, specifically an unconventional and attractive colour.

show abstract

Vitamin d-fortified bread: Systematic review of fortification approaches and clinical studies

Cited by 12 publications

References 56 publications

Yeast as a biological platform for vitamin D production: A promising alternative to help reduce vitamin D deficiency in humans

Yeast as a biological platform for vitamin D production: A promising alternative to help reduce vitamin D deficiency in humans

Assessment of the Application Possibilities of Dried Walnut Leaves (Juglans regia L.) in the Production of Wheat Bread

Extracts with Nutritional Potential and Their Influence on the Rheological Properties of Dough and Quality Parameters of Bread

Contact Info

Product

Resources

About