Artichoke By-Product Extracts as a Viable Alternative for Shelf-Life Extension of Breadsticks.

The upcycling of agricultural by-products and the extension of the shelf-life of staple foods represent crucial strategies for mitigating the consequences of food losses and enhancing the competitiveness of the agri-food industry, thus facilitating the attainment of higher financial revenues. This is particularly relevant for global artichoke cultivation, where 60-80% of its biomass is discarded annually. The present study investigated the potential of using non-stabilized polyphenol-rich extracts from the main artichoke by-products (bracts, leaves, and stems) to fortify and extend the shelf-life of breadsticks. The incorporation of hydroalcoholic extracts at two addition levels (1000-2000 ppm) resulted in an increased antioxidant capacity and oxidative stability of fortified breadsticks. Rheological tests revealed that the fortification did not affect the dough's workability, with the exception of the leaf extract. While a slight deterioration in texture was observed, the shelf-life of breadsticks was significantly extended, particularly at the highest levels of addition, without any visible alteration in their appearance. The stem extract demonstrated the most promising outcomes, exhibiting a maximum increase of 69% in antioxidant capacity (DPPH) and an extension of the estimated shelf-life by 62% in the resulting breadsticks, prompting the potential for utilizing them to develop nutritious and healthy snacks with extended shelf-life.

Triticale flour in bakery and rusk products.

This paper researches the properties of two triticale varieties and three selection lines developed in Bashkortostan. The organoleptic indicators were typical of a standard grain; all the samples had a high protein content level. Gluten weight ratio matched the grain genotype. The falling number of the studied samples was low. Hydrothermal processing modes for triticale grain before grinding were optimized. The studied varieties and lines were found to yield 65.15%-70.18% of the flour. The conducted polynomial two-factor regression analysis proved that the flour yield factor is the grain softening period lasting 6 h. The dough deformation energy of the obtained flour samples was 67-129 units, the falling number 104-155 s indicates the low baking properties of the flour, thereby it was suggested to make brittle and crisp bakery products as crispbread and breadsticks. A breadstick formula with 60% wheat flour replaced with triticale flour was developed. The number of spore Rope bacteria increased slightly during the shelf life but did not exceed the permissible values. There have been developed formulas and methods to make crispbreads for producing crackers with triticale bran of 40% have been developed.

Evaluation of Thermal Degradation of Tropane and Opium Alkaloids in Gluten-Free Corn Breadsticks Samples Contaminated with Stramonium Seeds and Baked with Poppy Seeds under Different Conditions.

In this work, the thermal degradation of tropane and opium alkaloids was studied in samples of breadsticks prepared with corn flour, contaminated with seeds of Datura stramonium, and containing seeds of Papaver somniferum L. A total of seven different samples were prepared and eight alkaloids were studied, three tropane (atropine, scopolamine, and anisodamine) and five opium (morphine, codeine, thebaine, papaverine, and noscapine) alkaloids. For this purpose, a fast, easy and efficient method based on solid-liquid extraction (SLE) prior to the analysis by high-performance liquid chromatography with a diode array detector (HPLC-DAD) was developed and validated. Thermal degradation studies showed a decrease in the TAs and OAs content under baking (180 °C for 20 min) that was between 7-65% for atropine, depending on the preparation conditions used, between 35-49% for scopolamine and anisodamine, up to 100% for morphine and codeine and between 14-58% for thebaine, papaverine, and noscapine. Results also evidenced that degradation of morphine and codeine was higher when the seeds were added as topping to the breadsticks.

Olive Cake Powder as Functional Ingredient to Improve the Quality of Gluten-Free Breadsticks.

The growing demand for high-quality gluten-free baked snacks has led researchers to test innovative ingredients. The aim of this work was to assess the feasibility of olive cake powder (OCP) to be used as a functional ingredient in gluten-free (GF) breadsticks. OCP was used by replacing 1, 2, and 3% of maize flour into GF breadstick production (BS1, BS2, BS3, respectively), and their influence on nutritional, bioactive, textural, and sensorial properties was assessed and compared with a control sample (BSC). BS1, BS2, and BS3 showed a higher lipid, moisture, and ash content. BS2 and BS3 had a total dietary fibre higher than 3 g 100 g-1, achieving the nutritional requirement for it to be labelled as a "source of fibre". The increasing replacement of olive cake in the formulation resulted in progressively higher total phenol content and antioxidant activity for fortified GF breadsticks. The L* and b* values decreased in all enriched GF breadsticks when compared with the control, while hardness was the lowest in BS3. The volatile profile highlighted a significant reduction in aldehydes, markers of lipid oxidation, and Maillard products (Strecker aldehydes, pyrazines, furans, ketones) in BS1, BS2, and BS3 when compared with BSC. The sensory profile showed a strong influence of OCP addition on GF breadsticks for almost all the parameters considered, with a higher overall pleasantness score for BS2 and BS3.

Gluten-Free Breadsticks Fortified with Phenolic-Rich Extracts from Olive Leaves and Olive Mill Wastewater.

Nowadays, food processing by-products, which have long raised serious environmental concerns, are recognized to be a cheap source of valuable compounds. In the present study, incorporation of phenolic-rich extracts (500 and 1000 mg kg-1) from olive leaves (OL) and olive mill wastewater (OMW) into conventional gluten-free formulations has been exploited as a potential strategy for developing nutritious and healthy breadsticks with extended shelf-life. To this end, moisture, water activity (aw), visual and textural properties, the composition of biologically active compounds (soluble, insoluble, and bio-accessible polyphenols), antioxidant activity, oxidation stability, and consumer preference of the resulting breadsticks were investigated. Fortified breadsticks had higher moisture and aw, lower hardness, and similar color in comparison to the control, especially in the case of OL extract supplementation. All enriched formulations significantly affected the phenolic composition, as evidenced by the decrease in insoluble/soluble polyphenols ratio (from 7 in the control up to 3.1 and 4.5 in OL and OMW, respectively), and a concomitant increase in polyphenol bio-accessibility (OL: 14.5-23% and OMW: 10.4-15% rise) and antioxidant activity (OL: 20-36% and OMW: 11-16% rise). Moreover, a significant shelf-life extension was observed in all fortified breadsticks (especially in case of OMW supplementation). Sensory evaluation evidenced that 61% of the assessors showed a marked, but not significant, tendency to consider the sample supplemented with high levels of OL as a more palatable choice.

Predicted Shelf-Life, Thermodynamic Study and Antioxidant Capacity of Breadsticks Fortified with Grape Pomace Powders.

Grape pomace (GP), is the main winemaking by-product and could represent a valuable functional food ingredient being a source of bioactive compounds, like polyphenols. Polyphenols prevent many non-communicable diseases and could contrast the oxidation reaction in foods. However, the high content in polyunsaturated fatty acid, the described pro-oxidant potential action of some polyphenols and the complex interactions with other components of matrices during food processing must be considered. Indeed, all these factors could promote oxidative reactions and require focused and specific assay. The aims of this study were to evaluate the effects of GP powder (GPP) addition (at 0%, 5% and 10% concentrations) in breadsticks formulations both on the antioxidant activity at room temperature during storage and on the shelf-life by the OXITEST predictive approach. GPP fortification increased the total polyphenols content and the antioxidant activities of breadsticks. FRAP reduced during the first two days of storage at room temperature, TPC increased during the 75 days, while ABTS showed a slight progressive decrease. However, GP negatively influenced OXITEST estimated shelf-life of breadsticks, incrementing the oxidation rate. In conclusion, even if GP fortification of breadsticks could improve the nutritional value of the products, the increased commercial perishability represents a drawback that must be considered.

Environmental Impact of Food Preparations Enriched with Phenolic Extracts from Olive Oil Mill Waste.

Reducing food waste as well as converting waste products into second-life products are global challenges to promote the circular economy business model. In this context, the aim of this study is to quantify the environmental impact of lab-scale food preparations enriched with phenolic extracts from olive oil mill waste, i.e., wastewater and olive leaves. Technological (oxidation induction time) and nutritional (total phenols content) parameters were considered to assess the environmental performance based on benefits deriving by adding the extracts in vegan mayonnaise, salad dressing, biscuits, and gluten-free breadsticks. Phenolic extraction, encapsulation, and addiction to the four food preparations were analyzed, and the input and output processes were identified in order to apply the life cycle assessment to quantify the potential environmental impact of the system analyzed. Extraction and encapsulation processes characterized by low production yields, energy-intensive and complex operations, and the partial use of chemical reagents have a non-negligible environmental impact contribution on the food preparation, ranging from 0.71% to 73.51%. Considering technological and nutritional aspects, the extraction/encapsulation process contributions tend to cancel out. Impacts could be reduced approaching to a scale-up process.

Technological Properties and Consumer Acceptability of Bakery Products Enriched with Brewers' Spent Grains.

Nowadays, brewers' spent grains (BSG) is considered the most abundant and low-cost brewing by-products, presenting a great potential as a functional food ingredient. Since BSG is rich in dietary fiber and protein, it can be a raw material of interest in bakery products. However, blending wheat flour with BSG can affect dough rheology and the structural and sensorial properties of products. In this context, BSG flour at different levels (0%, 5%, and 10%) was used to enrich three commercial soft wheat flours, and to develop new formulations for bakery products (bread, breadsticks and pizza). As expected, the enrichment caused a significant increase of proteins, dietary fibers, lipids, and ash related to the BSG enrichment level. Significant changes in dough rheological properties (e.g., higher water absorption, lower development time and stability, dough strength, and tenacity) and in the color of the crust and crumbs of bakery products were also observed. At last, the consumer test pointed out that the 5% BSG enrichment showed the higher overall acceptability of proposed bakery products.

Shelf life extension of whole-wheat breadsticks: Formulation and packaging strategies.

The aim of this study was the shelf life extension of whole-wheat breadsticks through the addition of a rosemary extract and packaging under nitrogen. Shelf life was studied at four temperatures (20, 27, 35, 48°C) for up to 200 storage days. The minimal changes observed in moisture, water activity and texture of the samples, coupled with the high peroxide values (13-539meqO2/kgfat) measured at the end of storage, and the exponential increase of hexanal concentrations (up to 13-34mg/kg) confirmed that quality decay of whole-wheat breadsticks is mainly associated to lipid oxidation. The kinetic study of oxidation development and the consumer sensory acceptance determined by the survival analysis demonstrated that the rosemary extract addition yields a 42% shelf life extension, higher than that observed using nitrogen in the package (24-29%). The combination of the formulation and packaging strategies gave the best result (83% shelf life extension at 25°C).

Quantitative determination of trichothecenes in breadsticks by gas chromatography-triple quadrupole tandem mass spectrometry.

Breadsticks are pencil-sized sticks of dry bread widely consumed as a pre-meal appetiser. They are basically wheat-based snacks, which makes them a good matrix to evaluate mycotoxin contamination, since wheat is very susceptible to fungal attack. In this sense, the fast, selective and sensitive gas chromatography-triple quadrupole tandem mass spectrometry (GC-QqQ-MS/MS) method proposed here allows simultaneous determination of deoxynivalenol (DON), 3-acetyldeoxynivalenol, fusarenon-X, diacetoxyscirpenol, nivalenol, neosolaniol, HT-2 and T-2 toxin in breadsticks after QuEChERS extraction and clean-up. The performance of the method was assessed with respect to European Commission Regulations by studying the selectivity and specificity, limit of detection (LOD), limit of quantitation (LOQ), linearity, matrix effect, accuracy, precision and trueness. Satisfactory results in terms of validation parameters were obtained for all selected mycotoxins (recovery range of 70-110%, RSD < 10%, LOQ <40 µg kg(-1)). The trueness of the method was supported by using certified reference material (DON 1062 ± 110 µg kg(-1)). The method was successfully used to evaluate the occurrence of the studied Fusarium toxins in 61 breadstick samples. A total of 64% of the samples showed mycotoxin contamination, DON being the most frequently detected toxin. Nonetheless, mean levels obtained were far below the maximum levels permitted by European Union legislation. An additional goal was to carry out a risk-characterisation approach to DON by comparing probable daily intake and provisional maximum tolerable daily intake (PMTDI).