Abstract
The present article describes the second part of a study investigating the effect of adding vegetables on the nutritional, physico-chemical, and oxidative properties of wheat bread, and specifically focuses on bread that does not contain oil as an added ingredient. Wheat flour breads fortified with freeze-dried carrot, tomato, beetroot or broccoli were developed and assessed for their nutritional composition, antioxidant potential, oxidative stability, and storage properties. Using a simulated in vitro model, the study also examined the impact of vegetable addition on the oxidative stability of macronutrients during gastro-intestinal digestion. Adding vegetables improved the nutritional and functional attributes of the oil-free breads. However, they demonstrated a lower antioxidant potential compared to their oil-containing counterparts. Similarly, the textural and storage properties of the oil-free vegetable breads were poorer compared to the oil-containing breads. As expected, in the absence of oil the oil-free breads were associated with lower lipid oxidation both in their fresh form and during gastro-intestinal digestion. Adding vegetables reduced protein oxidation in the fresh oil-free breads but had no effect during gastro-intestinal digestion. The impact of vegetables on macronutrient oxidation in the oil-free breads during digestion appears to be vegetable-specific with broccoli exacerbating it and the others having no effect. Of the evaluated vegetables, beetroot showed the most promising nutritional and physico-chemical benefits when incorporated into bread that does not contain added oil.
Highlights
IntroductionIncreasing 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
There is presently growing 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
The objective of this study was to assess the nutritional attributes of these vegetable breads, their oxidative stability during storage and in vitro gastrointestinal digestion, and their shelf life stability
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. Macronutrient oxidation is a particular concern for the food industry as it adversely affects organoleptic properties and shelf life, and next to microbes it is the second greatest contributor to food spoilage [1]. Most processed foods have synthetic additives to control oxidation, despite increasing consumer pressure to reduce their use. The oxidation of macronutrients in foods has implications from health, nutritional, and food science perspectives as highlighted in the previous article describing part 1 of this study [2]. The oxidation of fats and proteins lead to the development of toxic end-products that contribute to disease pathogenesis by affecting the stability and biochemistry of cells and genes.
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