Health Benefits of Bread Fortification: A Systematic Review of Clinical Trials according to the PRISMA Statement.

Bread is among the most common foods for the world's population. Therefore, it can be fortified to eliminate deficiencies of nutrients or be a carrier of other substances with a nutritional or physiological effect, bringing health benefits to its consumers, thus impacting sustainable health. This systematic review aimed to analyze clinical studies on the effects of bread fortification on human health. The study followed the PRISMA guidelines for transparency and utilized databases Scopus, Embase, PubMed, and Web of Science to search clinical trials focused on the effects of bread fortification on human health over the entire last decade. The methodological quality of selected studies was assessed using the Jadad scale. As a result, twenty-six studies meet the inclusion criteria. Clinical trials have shown health benefits from consuming bread fortified with vitamins (B9, C, D2, D3), minerals (K, P, Ca, Mg, Fe, Zn, Cr, Se), fiber, proteins, and polyphenolic compounds. Conclusions reveal that mandatory fortification aligns with the sustainable development goals. Thus, collaborative partnerships are essential for successful implementation and accessibility, fostering public health advances and progress developing into sustainable health.

Ultrasound Treatment of Buckwheat Grains Impacts Important Functional Properties of Resulting Flour.

The benefit of not containing the gluten complex protein also provides problems with the achievement of typical and proper texture, especially in bakery products. Ultrasound (US) treatment has been previously studied on buckwheat as assistance treatment facilitating the release of antioxidant compounds. However, there is no study regarding the changes occurring in US-treated buckwheat grains regarding the structure-creating capacity, like water absorption, gelling, and pasting. The aim of this study is to the impact of US-treatment of buckwheat grains at 1:10, 1:5, and 1:2.5 solid: liquid ratio (in water). The particle size distribution, water absorption index (WAI), water solubility index (WSI), swelling power (SP), pasting characteristics, color, soluble, insoluble and total polyphenols content (SPC, IPC, TPC) and antioxidant activity (DPPH) were assessed in resulting flours. US-treatment caused specific agglomeration, resulting in bigger particles for 1:5, and 1:2.5 ratio treated samples, while higher dilution (1:10) increased smaller particle size fractions. The WAI and SP were the highest for the1:5 solid: liquid ratio sample, and the same sample revealed the highest peak viscosity, breakdown, and setback values. The ultrasound treatment increased the WSI, which was positively correlated with insoluble polyphenols content. The soluble polyphenols content decreased, and insoluble polyphenols content increased in all ultrasound treated samples. The DPPH scavenging activity remaining in grain after US treatment was lowered compared to the control sample. The relocation of pigments resulted in a redness and yellowish increase in all treated samples, while lightness was also increased but was most pronounced for a 1:10 ratio treated sample. The results suggest that ultrasound treatment of grain can improve the essential functional properties of buckwheat flour.