« Previous AbstractPrebiotic potential of hemp blended drinks fermented by probiotics    Next AbstractYeast-Free Doughs by Zymomonas mobilis: Evaluation of Technological and Fermentation Performances by Using a Metabolomic Approach »

Nutrients

Title:		Shift of Volatile Organic Compounds (VOCs) in Gluten-Free Hemp-Enriched Sourdough Bread: A Metabolomic Approach
Author(s):		Nissen L; Bordoni A; Gianotti A;
Address:		"CIRI - Interdepartamental Centre of Agri-Food Industrial Research, Alma Mater Studiorum University of Bologna, P.za G. Goidanich 60, 47521 Cesena, FC, Italy. DiSTAL-Department of Agricultural and Food Sciences, Alma Mater Studiorum University of Bologna, Piazza Goidanich, 60-47521 Cesena (FC), Italy"
Journal Title:		Nutrients
Year:		2020
Volume:		20200410
Issue:		4
Page Number:		-
DOI:		10.3390/nu12041050
ISSN/ISBN:		2072-6643 (Electronic) 2072-6643 (Linking)
Abstract:		"Hemp seed flour represents a potential ingredient for protein enrichment of gluten-free bakery products, the nutritional value of which could be further increased by fermentation with sourdough or with beneficial lactic acid bacteria strains. In this study, a metabolomic approach was used to evaluate the effect of hemp seed flour addition and sourdough fermentation on the production of flavoring and health-related volatile organic compounds (VOCs) in a gluten-free bread. Multivariate analysis of VOCs provided an in-depth description of the effects of hemp seed flour addition and sourdough fermentation on flavoring and bioactive compounds. In particular, an increased concentration of antimicrobial compounds, a larger spectrum of bioactive VOCs and a typical flavoring profile was evidenced in comparison to standard products. Furthermore, an increase of fermentation metabolites was observed in comparison to a standard dough, relating to abundances of 2-butanone-3-hydroxy, acetic acid, ethanol, and 1,4-butanediol. This study provides new insights on the evolution of flavoring and bioactive hemp seed flour constituents during sourdough fermentation, evidencing their retention in baked goods, and describes a new approach that could guide the formulation of innovative, fermented food with enhanced nutritional value"
Keywords:		"Acetic Acid/metabolism Acetoin/metabolism Bread/*analysis/*microbiology Butylene Glycols/metabolism *Cannabis *Diet, Gluten-Free Ethanol/metabolism *Fermentation *Flavoring Agents Lactobacillales/*metabolism *Nutritive Value *Seeds Volatile Organic Compou;"
Notes:		"MedlineNissen, Lorenzo Bordoni, Alessandra Gianotti, Andrea eng Switzerland 2020/04/16 Nutrients. 2020 Apr 10; 12(4):1050. doi: 10.3390/nu12041050"