Sustainable Integration of Ora-Pro-Nobis ( Pereskia aculeata Miller) in Gluten-Free and Lactose-Free Sweet Bread: Impacts on Quality and Functional Properties

Luciene Dias Santos Silva, Flaviana Coelho Pacheco, Thais Odete de Oliveira, Eliane Mauricio Furtado Martins, Maurilio Lopes Martins, Wellington de Freitas Castro, Mária Herminia Ferrari Felisberto and Bruno Ricardo de Castro Leite Júnior ()
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Luciene Dias Santos Silva: Department of Food Science and Technology, Federal Institute of Education, Science and Technology of Southeast Minas Gerais, Rio Pomba Campus, Avenue Doctor José Sebastião da Paixão—Lindo Vale, Rio Pomba 36180-000, MG, Brazil
Flaviana Coelho Pacheco: Department of Food Technology, Federal University of Viçosa, Av. Peter Henry Rolfs, s/n, University Campus, Viçosa 36570-900, MG, Brazil
Thais Odete de Oliveira: Department of Education and Technology, Food Science Division, Federal Institute of Education, Science and Technology of Southeast Minas Gerais, Barbacena Campus, Monsenhor José Augusto, 204—São José, Barbacena 36205-018, MG, Brazil
Eliane Mauricio Furtado Martins: Department of Food Science and Technology, Federal Institute of Education, Science and Technology of Southeast Minas Gerais, Rio Pomba Campus, Avenue Doctor José Sebastião da Paixão—Lindo Vale, Rio Pomba 36180-000, MG, Brazil
Maurilio Lopes Martins: Department of Food Science and Technology, Federal Institute of Education, Science and Technology of Southeast Minas Gerais, Rio Pomba Campus, Avenue Doctor José Sebastião da Paixão—Lindo Vale, Rio Pomba 36180-000, MG, Brazil
Wellington de Freitas Castro: Department of Education and Technology, Food Science Division, Federal Institute of Education, Science and Technology of Southeast Minas Gerais, Barbacena Campus, Monsenhor José Augusto, 204—São José, Barbacena 36205-018, MG, Brazil
Mária Herminia Ferrari Felisberto: Department of Food Technology, Federal University of Viçosa, Av. Peter Henry Rolfs, s/n, University Campus, Viçosa 36570-900, MG, Brazil
Bruno Ricardo de Castro Leite Júnior: Department of Food Technology, Federal University of Viçosa, Av. Peter Henry Rolfs, s/n, University Campus, Viçosa 36570-900, MG, Brazil

Sustainability, 2025, vol. 17, issue 3, 1-15

Abstract: Ora-pro-nobis (OPN) enriches gluten- and lactose-free bread, while improving nutritional quality and sustainability due to its high nutritional value, adaptability to diverse climates, and low resource requirements for cultivation. This study evaluated the impact of incorporating different concentrations of OPN (0–24%) on the physicochemical (e.g., centesimal composition, specific volume, and color analysis), functional (e.g., total phenolic compounds and antioxidant capacity), and sensory quality (e.g., acceptance test and purchase intent) of gluten-free and lactose-free sweet bread. The results revealed that the addition of OPN led to a 63% increase in protein content and a 65% increase in ash content ( p < 0.05). Higher OPN concentrations also enhanced the specific volume by up to 35% ( p < 0.05), yielding softer and more voluminous loaves. Texture analysis showed reductions in crumb hardness and chewiness by up to 74.8% and 59.4%, respectively ( p < 0.05), attributed to OPN’s water retention and gas-trapping abilities during fermentation. Furthermore, OPN addition resulted in a darker crust and a dark green crumb, with a remarkable increase in total phenolic compounds (up to 464%) and antioxidant capacity (up to 503%) ( p < 0.05). Sensory evaluations indicated that OPN did not affect the overall impression compared to the control bread ( p > 0.05), with all samples achieving purchase intention scores >3.0 points. Thus, incorporating OPN in gluten-free and lactose-free bread not only enhances nutritional and functional properties but also supports sustainable food production, presenting an innovative solution for consumers with dietary restrictions seeking health-oriented, eco-friendly products.

Keywords: allergenicity; functional food; sustainable ingredients; unconventional food plants; baking; sweet bread (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2025
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