Plant-Based Food By-Products: Prospects for Valorisation in Functional Bread Development

Isaac Amoah, Noamane Taarji, Paa-Nii T. Johnson, Jonathan Barrett, Carolyn Cairncross and Elaine Rush
Additional contact information
Isaac Amoah: Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1010, New Zealand
Noamane Taarji: Food and Medicinal Resource Engineering Open Innovation Laboratory, National Institute of Advanced Industrial Science and Technology (AIST), Tsukuba City, Ibaraki 305-8565, Japan
Paa-Nii T. Johnson: Department of Agroprocessing Technology and Food Biosciences, CSIR-College of Science and Technology, Accra Box M20, Ghana
Jonathan Barrett: Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1010, New Zealand
Carolyn Cairncross: Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1010, New Zealand
Elaine Rush: Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1010, New Zealand

Sustainability, 2020, vol. 12, issue 18, 1-31

Abstract: The industrial and small-scale processing of plant-based food materials is associated with by-products that may have a negative impact on the environment but could add value to bread-based products. The bioactivity of plant-based food by-products, their impact on the properties of functional bread, and their bioavailability/bioaccessibility leading to potential health effects when consumed was reviewed. Plant-based food by-products which may be added to bread include rice bran, wheat bran, corn bran, grape pomace/seed extract, tomato seed/skin, and artichoke stems/leaves. These by-products contain high concentrations of bioactive compounds, including phenolics, bioactive peptides, and arabinoxylan. Pre-treatment procedures, including fermentation and thermal processing, impact the properties of plant-based by-products. In most cases, bread formulated with flour from plant-based by-products demonstrated increased fibre and bioactive compound contents. In terms of the sensory and nutritional acceptability of bread, formulations with an average of 5% flour from plant-based by-products produced bread with acceptable sensory properties. Bread enriched with plant-based by-products demonstrated enhanced bioavailability and bioaccessibility and favourable bioactive properties in human blood, although long-term studies are warranted. There is a need to investigate the bioactive properties of other underutilised plant-based by-products and their potential application in bread as a sustainable approach towards improving food and nutrition security.

Keywords: plant-based food by-product; bread; bioactivity; bread qualities; sensory properties; bioavailability; bioaccessibility (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2020
References: View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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