Elevating Cereal-Based Nutrition: Moringa oleifera Supplemented Bread and Biscuits
Abstract
:1. Introduction
2. Materials and Methods
2.1. Samples and Reagents
2.2. Extraction of Bioactive Compounds from Moringa oleifera
2.3. Characterisation of Moringa oleifera Extract
2.3.1. Total Phenolic Content and Antioxidant Capacity
2.3.2. Antibacterial Capacity
2.3.3. α-Amylase Inhibition
2.3.4. Phenolic Compounds Quantification
2.3.5. Cytotoxicity
2.4. Incorporation of Moringa oleifera Leaf Extract in Bread and Biscuits
2.4.1. Production of Breads and Biscuits
2.4.2. Antioxidant Capacity
2.4.3. Microbial Analysis
2.4.4. Sensory Assessment
2.5. Statistical Analysis
3. Results and Discussion
3.1. Characterisation of Moringa oleifera Extract
3.2. Characterisation of Fortified Breads and Biscuits
3.2.1. Physical Characterisation
3.2.2. Total Phenolic Content and Antioxidant Capacity
3.2.3. Microbial Contamination
3.2.4. Sensory Assessment of the Breads and Biscuits
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Product | Study Methods | Findings | Ref. |
---|---|---|---|
Dried pasta | Formulation of pasta containing semolina and 10%, 20%, 30%, and 40% of MOLP. The moisture, protein, and ash content of the samples were investigated. A sensory evaluation and a texture profile analysis were also conducted. | The pasta fortified with MOLP exhibited higher protein and ash contents in comparison to the control pasta and a lower moisture content. Regarding textural parameters and consumer acceptability, the pasta with 20% MOLP inclusion was found to be the best. | [22] |
Bread | Assessment of the impact of MOPL addition at levels ranging from 0% to 10% on the proximate, mineral, antioxidant, and sensory attributes of WWF-leavened bread. | The MOLP-supplemented bread showed noticeable improvements in proximate and mineral profiles. The TPC of MOLP in comparison to WWF was much higher. Additionally, a 5% MOLP-based value-added bread demonstrated significantly higher antioxidant activities. The overall acceptability scores for WWF-leavened bread decreased progressively as MOLP addition levels increased. | [23] |
Gluten-free bread | Fortification of rice semolina gluten-free bread with different amounts of MOLP (2.5%, 5%, 7.5%, and 10%). The TPC and antioxidant activity were determined. A texture and sensory analysis were also performed. | The addition of MOLP resulted in a significant decrease in the volume of the bread samples, except for the 2.5% MOLP. Additionally, a slight decrease in hardness and chewiness was observed with the addition of 2.5% and 10% MOLP. The TPC and antioxidant activity increased as the amount of MOLP increased. Among all MOLP-containing bread samples, the most acceptable bread was the one containing 2.5% MOLP in comparison to the control. | [24] |
Biscuits | Production of biscuits with WWF substituted with MOLP (2.5%, 5%, and 10%). Evaluated the nutritional content, bioactive compounds, antioxidant, physical, and α-amylase inhibitory properties. The sensory attributes of the cookies were also determined. | MOLP-supplemented cookies had a significant enhancement in their bioactive compounds, antioxidant, and α-amylase inhibitory properties. Protein, ash, fat, and fibre contents were significantly increased in MOLP-substituted cookies. The sensory acceptance of the cookies decreased with increasing levels of WWF substitution. | [25] |
Biscuits | Preparation of biscuits by substituting WWF with 5%, 10%, and 15% MOLP. The effect of MOLP on the rheological, microstructural, nutritional, textural, and organoleptic characteristics of biscuits was tested. | The addition of MOLP led to higher water absorption, softer dough, and an altered cookie texture. Sensory evaluation favoured cookies with 10% MOLP. Nutritional components like protein, iron, calcium, β-carotene, and dietary fibre increased with a higher MOLP content (0–15%). | [26] |
Ingredient | NC-Br | MP-Br | ME-Br |
---|---|---|---|
Water (g) | 210 | 210 | 210 |
Salt (g) | 4 | 4 | 4 |
Wheat flour (g) | 360 | 342 | 352.55 |
Yeast (g) | 2 | 2 | 2 |
MOLP (g) | - | 18 | - |
M. oleifera extract (g) | - | - | 7.45 |
Ingredient | NC-Bi | MP-Bi | ME-Bi |
---|---|---|---|
Butter (g) | 125 | 125 | 125 |
Sugar (g) | 125 | 125 | 125 |
No. Eggs | 1 | 1 | 1 |
Wheat flour (g) | 250 | 237.5 | 244.82 |
Yeast (g) | 2 | 2 | 2 |
MOLP (g) | - | 12.5 | - |
M. oleifera extract (g) | - | - | 5.18 |
Extraction Method | Extraction Conditions | Extraction Yield (%) | Ref. |
---|---|---|---|
UAE | Solvent: 70% ethanol w/v ratio: 1:40 Time: 30 min + 2.5 h Temperature: RT + 50 °C | 34.1 ± 0.9 | [28] |
Sonication | Solvent: 80% ethanol w/v ratio: 1:50 Time: 30 min (×3) | 56.44 ± 0.82 | [34] |
Maceration | Solvent: 50% or 70% ethanol w/v ratio: 1:40 Time: 72 h Temperature: RT | Et50: 38.34 ± 1.17 Et70: 40.50 ± 1.24 | [35] |
Percolation | Solvent: 50% or 70% ethanol | Et50: 34.47 ± 1.41 Et70: 32.75 ± 1.93 | |
Soxhlet | Solvent: 50% or 70% ethanol w/v ratio: 1:50 Time: 20 h | Et50: 33.58 ± 1.58 Et70: 35.87 ± 1.12 |
TPC (mgGAE/gextract) | Antioxidant Capacity (IC50—mgextract/L) (TEAC—mgTE/gextract) | Antibacterial Capacity (dhalo—mm) | α-Amylase Inhibition Capacity (%) | ||
---|---|---|---|---|---|
138.2 ± 17.0 | DPPH | ABTS | E. coli | S. aureus | 94.1 ± 0.4 |
544.0 ± 7.9 12.8 ± 0.2 | 115.2 ± 4.9 32.8 ± 1.4 | ND | ND |
Compounds | RT (min) | Calibration Curves | R2 | IDL (mg/L) | IQL (mg/L) | Phenolic Concentration (mgcompound/gextract) |
---|---|---|---|---|---|---|
Catechin | 24.38 | A = 1.57 × 105 C − 7.93 × 105 | 0.9861 | 41.50 | 138.34 | 1.24 |
Epicatechin | 30.34 | A = 4.15 × 105 C − 1.56 × 106 | 0.9983 | 5.82 | 19.39 | 0.09 |
Caffeic acid | 29.23 | A = 5.56 × 105 C − 1.56 × 106 | 0.9992 | 4.03 | 13.43 | 0.07 |
Chlorogenic acid | 26.62 | A = 1.91 × 105 C − 1.16 × 105 | 0.9999 | 2.84 | 9.48 | 0.01 |
Quercetin | 52.79 | A = 7.37 × 105 C − 2.68 × 105 | 0.9994 | 1.37 | 4.58 | 0.01 |
Formulation | Timepoint | LSA | RBC |
---|---|---|---|
(CFU/mL) | |||
NC-Br | t0 | ND | ND |
t1 | >30 × 105 | >30 × 105 | |
MP-Br | t0 | ND | ND |
t1 | >30 × 105 | ND | |
ME-Br | t0 | ND | ND |
t1 | 3.05 × 105 | ND | |
NC-Bi | t0 | ND | ND |
t1 | ND | ND | |
t2 | ND | ND | |
t3 | ND | ND | |
MP-Bi | t0 | ND | ND |
t1 | ND | ND | |
t2 | ND | ND | |
t3 | ND | ND | |
ME-Bi | t0 | ND | ND |
t1 | ND | ND | |
t2 | ND | ND | |
t3 | ND | ND |
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Ferreira, T.; Gomes, S.M.; Santos, L. Elevating Cereal-Based Nutrition: Moringa oleifera Supplemented Bread and Biscuits. Antioxidants 2023, 12, 2069. https://doi.org/10.3390/antiox12122069
Ferreira T, Gomes SM, Santos L. Elevating Cereal-Based Nutrition: Moringa oleifera Supplemented Bread and Biscuits. Antioxidants. 2023; 12(12):2069. https://doi.org/10.3390/antiox12122069
Chicago/Turabian StyleFerreira, Teresa, Sandra M. Gomes, and Lúcia Santos. 2023. "Elevating Cereal-Based Nutrition: Moringa oleifera Supplemented Bread and Biscuits" Antioxidants 12, no. 12: 2069. https://doi.org/10.3390/antiox12122069