Abstract
There is increasing emphasis on reformulating processed foods to make them healthier. This study for the first time comprehensively investigated the effects of fortifying bread (containing oil as an ingredient) with freeze-dried vegetables on its nutritional and physico-chemical attributes. Breads fortified with carrot, tomato, beetroot or broccoli were assessed for nutrition, antioxidant potential, storage life, shelf stability, textural changes and macronutrient oxidation. Furthermore, using an in vitro model the study for the first time examined the impact of vegetable addition on the oxidative stability of macronutrients during human gastro-intestinal digestion. As expected, adding vegetables improved the nutritional and antioxidant properties of bread. Beetroot and broccoli significantly improved bread storage life. None of the vegetables significantly affected bread textural changes during storage compared to the control. Lipid oxidation in fresh bread was significantly reduced by all four types of vegetables whilst protein oxidation was lowered by beetroot, carrot and broccoli. The vegetables demonstrated varying effects on macronutrient oxidation during gastro-intestinal digestion. Beetroot consistently showed positive effects suggesting its addition to bread could be particularly beneficial.
Highlights
There is presently much emphasis on reformulating processed foods to make them healthier.Increasing consumer demands for healthier foods has resulted in a drive towards producing “clean label” products that are nutritionally superior and do not contain synthetic additives
Aldehydes such as malondialdehyde which results from the oxidation of polyunsaturated fatty acids exert mutagenic and artherogenic effects, while protein oxidation products such as carbonyls are implicated in cell ageing and age-related diseases [2,3]
The present study investigated the oxidative stability of breads incorporated with vegetables
Summary
Increasing consumer demands for healthier foods has resulted in a drive towards producing “clean label” products that are nutritionally superior and do not contain synthetic additives. The oxidation of lipids and proteins in foods has implications both from consumer health and Industrial perspectives The oxidation of these macronutrients leads to the development of toxic end-products that can contribute to disease pathogenesis by affecting the stability and biochemistry of cells and genes. Aldehydes such as malondialdehyde which results from the oxidation of polyunsaturated fatty acids exert mutagenic and artherogenic effects, while protein oxidation products such as carbonyls are implicated in cell ageing and age-related diseases [2,3]. The alimentary tract of humans can often be oxygen-rich and provide an ideal environment for the oxidation of dietary
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