Academic Journal
Designing antioxidant-rich functional breads: The role of fruit and vegetable fortification and sourdough fermentation.
| Τίτλος: | Designing antioxidant-rich functional breads: The role of fruit and vegetable fortification and sourdough fermentation. |
|---|---|
| Συγγραφείς: | Plessas S; Laboratory of Food Biotechnology, Microbiology and Hygiene, Department of Agriculture Development, Democritus University of Thrace, 68200, Orestiada, Greece. Electronic address: splessas@agro.duth.gr. |
| Πηγή: | International journal of food microbiology [Int J Food Microbiol] 2026 Oct 02; Vol. 459, pp. 111921. Date of Electronic Publication: 2026 Jun 22. |
| Τύπος έκδοσης: | Journal Article; Review |
| Γλώσσα: | English |
| Στοιχεία περιοδικού: | Publisher: Elsevier Science Publishers Country of Publication: Netherlands NLM ID: 8412849 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1879-3460 (Electronic) Linking ISSN: 01681605 NLM ISO Abbreviation: Int J Food Microbiol Subsets: MEDLINE |
| Imprint Name(s): | Original Publication: Amsterdam : Elsevier Science Publishers, c1984- |
| Ιατρικοί όροι (MeSH): | Bread*/analysis , Bread*/microbiology , Antioxidants*/analysis , Antioxidants*/metabolism , Vegetables*/chemistry , Vegetables*/metabolism , Fruit*/chemistry , Fruit*/metabolism , Food, Fortified*/analysis, Fermentation ; Humans |
| Περίληψη: | Bread fortification with fruit- and vegetable-derived ingredients has emerged as a promising strategy to enhance the antioxidant potential of a widely consumed staple food. However, increases in total phenolic content (TPC) and in vitro radical-scavenging activity do not necessarily indicate improved physiological antioxidant delivery. This review examines fruit- and vegetable-fortified breads as carriers of antioxidants, with emphasis on bioaccessibility, processing-induced transformations, and the role of sourdough fermentation as a modulatory bioprocess. Current evidence on how ingredient form (e.g., juice, powder, pomace, peel), cereal matrix interactions, fermentation conditions, and baking parameters influence the release, transformation, stability, and gastrointestinal accessibility of phytochemicals are addressed. Particular attention is given to the distinction between antioxidant content, extractability, bioaccessibility, and bioefficacy, as well as to methodological limitations associated with common spectrophotometric assays. Sourdough fermentation is discussed as an enabling factor that can enhance antioxidant delivery through acidification, enzymatic hydrolysis, structural modification of cereal polymers, and microbial biotransformation of phytochemicals, while also interacting with technological and sensory quality. Finally, key research gaps are identified, including the need for harmonized analytical protocols, compound-specific tracking after digestion, and translational/clinical validation of functional claims. This review proposes an integrated framework for the development and evaluation of antioxidant-enriched breads with improved functional relevance. (Copyright © 2026 Elsevier B.V. All rights reserved.) |
| Competing Interests: | Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. |
| Contributed Indexing: | Keywords: Antioxidants; Bioaccessibility; Bread; Fortification; Fruit; LAB; Phenolics; Sourdough fermentation; Vegetable |
| Substance Nomenclature: | 0 (Antioxidants) |
| Entry Date(s): | Date Created: 20260622 Date Completed: 20260711 Latest Revision: 20260711 |
| Update Code: | 20260712 |
| DOI: | 10.1016/j.ijfoodmicro.2026.111921 |
| PMID: | 42330789 |
| Βάση Δεδομένων: | MEDLINE |
καταχωρήστε σχόλιο πρώτοι!