| Title: | Effect of sea-buckthorn pulp and flaxseed residues on quality and shelf life of bread |
| Author(s): | Guo X; Shi L; Yang S; Yang R; Dai X; Zhang T; Liu R; Chang M; Jin Q; Wang X; |
| Address: | "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. ruijieliu-2007@hotmail.com Chang@jiangnan.edu.cn" |
| ISSN/ISBN: | 2042-650X (Electronic) 2042-6496 (Linking) |
| Abstract: | "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" |
| Keywords: | Anti-Infective Agents/analysis Bread/*analysis/microbiology Color Consumer Behavior Flax/*chemistry Food Additives/analysis Food Analysis Food Contamination/prevention & control Food Microbiology *Food Storage Hippophae/*chemistry *Nutritive Value Phenols; |
| Notes: | "MedlineGuo, Xin Shi, Longkai Yang, Shuai Yang, Roujia Dai, Xinyue Zhang, Tao Liu, Ruijie Chang, Ming Jin, Qingzhe Wang, Xingguo eng England 2019/07/02 Food Funct. 2019 Jul 17; 10(7):4220-4230. doi: 10.1039/c8fo02511h" |
