Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, International Joint Research Laboratory for Lipid Nutrition and Safety, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China.
Food Funct. 2019 Jul 17;10(7):4220-4230. doi: 10.1039/c8fo02511h.
The use of natural products as food supplements has received increasing attention in recent years. Sea-buckthorn pulp and flaxseed residues are rich in phenolic fractions and aroma substances, thereby offering high antioxidant and antimicrobial activity. However, large quantities of these residues usually remain unused. Therefore, this study confirmed the chemical composition and antioxidant and antimicrobial capacity of these materials, and evaluated their effect on the quality, characteristics and shelf life of bread. Both residues were rich in crude fiber, while sea-buckthorn had a much higher content of polyphenols compared with flaxseed. The addition of these two residues changed the characteristics and nutritional value of the bread, including the specific volume, color, texture, and antioxidant capacity. Supplementation with these two residues also gave the breads new aromas. The shelf life of the breads was increased by different levels of addition compared with the control group. For sensory evaluation, bread with a suitable content of residues was favored by consumers.
近年来，天然产物作为食品补充剂越来越受到关注。沙棘果肉和亚麻籽残渣富含酚类和香气物质，具有很高的抗氧化和抗菌活性。然而，这些残渣通常有大量未被利用。因此，本研究确认了这些材料的化学成分、抗氧化和抗菌能力，并评估了它们对面包质量、特性和保质期的影响。这两种残渣都富含粗纤维，而沙棘中的多酚含量明显高于亚麻籽。添加这两种残渣会改变面包的特性和营养价值，包括比容、颜色、质地和抗氧化能力。添加这两种残渣还为面包赋予了新的香气。与对照组相比，添加这些残渣可以不同程度地延长面包的保质期。就感官评价而言，消费者更喜欢含有适量残渣的面包。
