Functional Bakery Snacks for the Post-COVID-19 Market, Fortified with Omega-3 Fatty Acids

Haralabos C. Karantonis, Constantina Nasopoulou and Dimitris Skalkos
Additional contact information
Haralabos C. Karantonis: Laboratory of Food Chemistry, Biochemistry and Technology, Department of Food Science and Nutrition, School of Environment, University of Aegean, Metropolitan Ioakeim 2, 81400 Mytilene, Greece
Constantina Nasopoulou: Laboratory of Food Chemistry, Biochemistry and Technology, Department of Food Science and Nutrition, School of Environment, University of Aegean, Metropolitan Ioakeim 2, 81400 Mytilene, Greece
Dimitris Skalkos: Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece

Sustainability, 2022, vol. 14, issue 8, 1-12

Abstract: Flaxseed is a natural ingredient with health benefits because of its rich contents of omega-3 fatty acids and fiber. In this study, whole-meal sliced bread, chocolate cookies, and breadsticks, which were enriched with flaxseed ( Linum usitatissimu ) were produced as a natural enrichment source in order to provide functional baked goods. The three innovative products were tested as sources of omega-3 fatty acids in terms of α-linolenic acid according to EU 1924/2006 as well as for their in vitro antithrombotic/anti-inflammatory effect. The results showed that omega-3 fatty acids had high concentrations (>0.6 g per 100 g of product) in all products even after the heating treatment with constant stability during the time of consumption. All the enriched products exerted higher, but in different grade, in vitro antithrombotic/anti-inflammatory activity compared to the conventional products. The products were evaluated positively by a panel of potential consumers without significant differences compared to conventional corresponding products. Enriched bakery products with omega-3 fatty acids may represent a novel opportunity for the development of functional foods that can be locally consumed, thereby contributing to public health prevention measures that the post-COVID-19 era demands.

Keywords: omega-3 fatty acids; bakery snacks; sensory evaluation; in vitro nutritional functionality; antithrombotic; anti-inflammatory (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2022
References: View complete reference list from CitEc
Citations: View citations in EconPapers (1)

Downloads: (external link)
https://www.mdpi.com/2071-1050/14/8/4816/pdf (application/pdf)
https://www.mdpi.com/2071-1050/14/8/4816/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:gam:jsusta:v:14:y:2022:i:8:p:4816-:d:795798

Access Statistics for this article

Sustainability is currently edited by Ms. Alexandra Wu

More articles in Sustainability from MDPI
Bibliographic data for series maintained by MDPI Indexing Manager ().