Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10 Street, 10-748 Olsztyn, Poland.
Laboratory of Food Technology and Nutrition, Department of Biosciences, Institute of Health and Society, Federal University of São Paulo, Santos 11015-020, Brazil.
Molecules. 2022 Apr 21;27(9):2690. doi: 10.3390/molecules27092690.
The food industry generates a great amount of food waste and by-products, which in many cases are not fully valorized. Press cakes, deriving from oilseeds extraction, represent interesting co-products due to their nutritional value, high biopolymers content, and the presence of bioactive phytochemicals. Gluten-free breads (GFBs) are products that have disadvantages such as unsatisfactory texture, low nutritional value, and short shelf life, so natural additives containing proteins and hydrocolloids are in demand to increase GFBs value. In this study, extract from flaxseed by-product (FOCE-Flaxseed Oil Cake Extract) was used to replace water (25-100%) in GFBs formulations and their nutritional value, antioxidant properties, and sensory features were investigated. The results showed that GFBs with FOCE had an elevated nutritional and nutraceutical profile (up to 60% more proteins, significantly increased K, Mg, and P levels). Moreover, the addition of FOCE improved the technological parameters (increased specific volume, number of cells and height/width ratio, reduced density, average size, and perimeter of cells), antioxidant potential, and overall sensory quality of GFBs. This study showed an encouraging way of using a by-product that, due to its high content of proteins, polysaccharides, minerals, and antioxidants, can add value to GFBs.
食品工业产生大量的食物垃圾和副产物，其中许多并未得到充分利用。压榨饼，来源于油脂提取，具有很高的营养价值、高生物聚合物含量和生物活性植物化学物质，是一种很有前景的副产物。无麸质面包（GFBs）存在一些缺点，如口感不佳、营养价值低、保质期短等，因此需要添加天然的蛋白质和胶体等添加剂来提高 GFBs 的价值。在本研究中，使用亚麻籽副产物（FOCE-亚麻籽油压榨饼提取物）代替水（25-100%）来制备 GFBs，并研究其营养价值、抗氧化性能和感官特性。结果表明，添加 FOCE 的 GFBs 具有更高的营养价值和营养特性（蛋白质含量增加 60%，显著提高 K、Mg 和 P 水平）。此外，添加 FOCE 还改善了 GFBs 的工艺参数（比容增加、细胞数量和高度/宽度比增加、密度降低、细胞平均大小和周长减小）、抗氧化能力和整体感官质量。本研究为利用副产物提供了一种有希望的方法，由于其富含蛋白质、多糖、矿物质和抗氧化剂，FOCE 可以为 GFBs 增加附加值。
