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Carob by‐products and seaweeds for the development of functional bread
Author(s) -
Rico Daniel,
Alonso de Linaje Ana,
Herrero Ana,
AsensioVegas Carmen,
Miranda Jonatan,
MartínezVillaluenga Cristina,
de Luis Daniel Antonio,
MartinDiana Ana Belen
Publication year - 2018
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13700
Subject(s) - ceratonia siliqua , food science , ingredient , dpph , antioxidant , functional food , chemistry , antioxidant capacity , botany , biology , biochemistry
Ceratonia siliqua by‐products and seven seaweeds were analysed as flour ingredients for development of functional breads. Results showed that carob presented significant high levels in total phenol (TP) compared to seaweeds and those were especially high (99.71 µmol GAE/g) in peel seed. Among analysed seaweeds, Himanthalia elongata was the one with higher TP content observed. In vitro antioxidant methods, DPPH, ORAC and TEAC, highlighted that carob by‐products had more antioxidant activity than seaweeds and, among the last, H. elongata was more active than the rest, regardless of the method used. Quencher methods showed that carob by‐products had higher antioxidant activity than the major part of flours seaweed analysed, probably associated to non‐extractable phenolic compounds linked with fibre. Practical applications Consumers demand healthy and nutritional products. Bakery sector have suffered important challenges during the last years for this reason. Flour from seaweeds and carob ( Ceratonia siliqua ) could be potential source for functional bread production. Both ingredients are rich in phenolic acids with high antioxidant properties. Bread formulated with seaweeds and carob by‐products showed thermo‐stability of their bioactivity. Carob peel, pod and seaweed Himanthalia elongata were the most promising flours since they showed the highest antioxidant activity as flour ingredient or formulated in breads. For this reason, the use of both ingredients individually or combined can be an interesting alternative for the development of functional breads.