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Issue 7, 2019
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Effect of sea-buckthorn pulp and flaxseed residues on quality and shelf life of bread

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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.

Graphical abstract: Effect of sea-buckthorn pulp and flaxseed residues on quality and shelf life of bread

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Supplementary files

Article information


Submitted
19 Dec 2018
Accepted
11 Jun 2019
First published
12 Jun 2019

Food Funct., 2019,10, 4220-4230
Article type
Paper

Effect of sea-buckthorn pulp and flaxseed residues on quality and shelf life of bread

X. Guo, L. Shi, S. Yang, R. Yang, X. Dai, T. Zhang, R. Liu, M. Chang, Q. Jin and X. Wang, Food Funct., 2019, 10, 4220
DOI: 10.1039/C8FO02511H

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