Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co‐products

The effects of the inclusion of industrial broccoli co‐products namely stalks and leaves into bread on physicochemical and nutritional properties were evaluated. Incorporation of powdered broccoli co‐products at a concentration of 2% (w/w) into bread formulations resulted in decreased weight and spe...

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Authors: Lafarga, Tomás, Gallagher, Eimear, Bademunt, Ariadna, Viñas Almenar, Inmaculada, Bobo, Gloria, Villaró, Silvia, Aguiló-Aguayo, Ingrid
Format: article
Status:Versión aceptada para publicación
Publication Date:2019
Country:España
Institution:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repository:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:10459.1/66407
Online Access:https://doi.org/10.1111/jfpp.13861
http://hdl.handle.net/10459.1/66407
Access Level:Open access
Keyword:Bioaccessibility
Broccoli co‐products
Functional foods
Antioxidant activity
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spelling Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co‐productsLafarga, TomásGallagher, EimearBademunt, AriadnaViñas Almenar, InmaculadaBobo, GloriaVillaró, SilviaAguiló-Aguayo, IngridBioaccessibilityBroccoli co‐productsFunctional foodsAntioxidant activityThe effects of the inclusion of industrial broccoli co‐products namely stalks and leaves into bread on physicochemical and nutritional properties were evaluated. Incorporation of powdered broccoli co‐products at a concentration of 2% (w/w) into bread formulations resulted in decreased weight and specific volumes when compared to the control (p < 0.05). Broccoli‐containing breads showed an increased green hue and a higher crust and crumb color intensity (p < 0.05). Incorporation of broccoli co‐products into bread formulations significantly increased the total phenolic content and antioxidant capacity of the breads (p < 0.05). The overall acceptance and appearance of the breads were not affected by broccoli incorporation. The phenolic content and antioxidant capacity of the three formulations increased after the gastric and intestinal phases of digestion when compared to the initial stage, measured from a methanol:water extract (p < 0.05). Results obtained herein could open novel commercial opportunities for food processors and reduce the amount of food discarded as waste.This work was supported by the CERCA Programme of Generalitat de Catalunya. T. Lafarga is in receipt of Juan de la Cierva contract awarded by the Spanish Ministry of Economy and Competitiveness (FJCI-2016-29541). I. Aguiló-Aguayo thanks the Spanish Ministry of Economy and Competitiveness and the European Social Fund for the Postdoctoral Senior Grant Ramon y Cajal (RYC-2016-19949). Authors thank Congelados de Navarra S.A.U (Navarra, Spain) for kindly providing broccoli processing co-products.Wiley Periodicals201920202019info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionhttps://doi.org/10.1111/jfpp.13861http://hdl.handle.net/10459.1/66407http://hdl.handle.net/10459.1/66407reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)InglésVersió postprint del document publicat a: https://doi.org/10.1111/jfpp.13861Journal of Food Processing and Preservation, 2019, vol. 43, núm. 2, e13861(c) Wiley Periodicals, 2019info:eu-repo/semantics/openAccessoai:recercat.cat:10459.1/664072026-05-29T05:05:01Z
dc.title.none.fl_str_mv Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co‐products
title Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co‐products
spellingShingle Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co‐products
Lafarga, Tomás
Bioaccessibility
Broccoli co‐products
Functional foods
Antioxidant activity
title_short Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co‐products
title_full Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co‐products
title_fullStr Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co‐products
title_full_unstemmed Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co‐products
title_sort Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co‐products
dc.creator.none.fl_str_mv Lafarga, Tomás
Gallagher, Eimear
Bademunt, Ariadna
Viñas Almenar, Inmaculada
Bobo, Gloria
Villaró, Silvia
Aguiló-Aguayo, Ingrid
author Lafarga, Tomás
author_facet Lafarga, Tomás
Gallagher, Eimear
Bademunt, Ariadna
Viñas Almenar, Inmaculada
Bobo, Gloria
Villaró, Silvia
Aguiló-Aguayo, Ingrid
author_role author
author2 Gallagher, Eimear
Bademunt, Ariadna
Viñas Almenar, Inmaculada
Bobo, Gloria
Villaró, Silvia
Aguiló-Aguayo, Ingrid
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Bioaccessibility
Broccoli co‐products
Functional foods
Antioxidant activity
topic Bioaccessibility
Broccoli co‐products
Functional foods
Antioxidant activity
description The effects of the inclusion of industrial broccoli co‐products namely stalks and leaves into bread on physicochemical and nutritional properties were evaluated. Incorporation of powdered broccoli co‐products at a concentration of 2% (w/w) into bread formulations resulted in decreased weight and specific volumes when compared to the control (p < 0.05). Broccoli‐containing breads showed an increased green hue and a higher crust and crumb color intensity (p < 0.05). Incorporation of broccoli co‐products into bread formulations significantly increased the total phenolic content and antioxidant capacity of the breads (p < 0.05). The overall acceptance and appearance of the breads were not affected by broccoli incorporation. The phenolic content and antioxidant capacity of the three formulations increased after the gastric and intestinal phases of digestion when compared to the initial stage, measured from a methanol:water extract (p < 0.05). Results obtained herein could open novel commercial opportunities for food processors and reduce the amount of food discarded as waste.
publishDate 2019
dc.date.none.fl_str_mv 2019
2019
2020
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.1111/jfpp.13861
http://hdl.handle.net/10459.1/66407
http://hdl.handle.net/10459.1/66407
url https://doi.org/10.1111/jfpp.13861
http://hdl.handle.net/10459.1/66407
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Versió postprint del document publicat a: https://doi.org/10.1111/jfpp.13861
Journal of Food Processing and Preservation, 2019, vol. 43, núm. 2, e13861
dc.rights.none.fl_str_mv (c) Wiley Periodicals, 2019
info:eu-repo/semantics/openAccess
rights_invalid_str_mv (c) Wiley Periodicals, 2019
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Wiley Periodicals
publisher.none.fl_str_mv Wiley Periodicals
dc.source.none.fl_str_mv reponame:Recercat. Dipósit de la Recerca de Catalunya
instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
instname_str Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
reponame_str Recercat. Dipósit de la Recerca de Catalunya
collection Recercat. Dipósit de la Recerca de Catalunya
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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