Development of Fortified Breads Enriched with Plant-Based Bioactive Peptides Derived from the Chia (Salvia hispanica L.) Expeller
Ozón, Brenda (Universidad Nacional de La Plata. Departamento de Ciencias Biológicas)
Cotabarren, Juliana (Universidad Nacional de La Plata. Departamento de Ciencias Biológicas)
Geier, Florencia R. (Universidad Nacional de La Plata. Departamento de Ciencias Biológicas)
Kise, M. Paula (Universidad Nacional de Luján. Departamento de Ciencias Básicas)
Garcia-Pardo, Javier (Universitat Autònoma de Barcelona. Institut de Biotecnologia i de Biomedicina "Vicent Villar Palasí")
Parisi, Mónica G. (Universidad Nacional de Luján. Departamento de Ciencias Básicas)
Obregón, W. David (Universidad Nacional de La Plata. Departamento de Ciencias Biológicas)
Universitat Autònoma de Barcelona. Departament de Bioquímica i de Biologia Molecular

Date:	2023
Abstract:	By-products from the industrialization of oilseeds, particularly chia, can be sustainably used for the development of new functional products. In this work, wheat breads supplemented with up to 10 mg of chia expeller hydrolysate/g of flour were prepared, obtaining fortified breads with acceptability for consumption, according to a preliminary consumer research study based on an affective test employing a five-point hedonic scale of global acceptance. In this context, protein hydrolysates of the chia expeller were produced using Alcalase, reaching a degree of hydrolysis of 54. 3 ± 1. 6% with an antioxidant activity of 55. 8 ± 0. 4% after 6 h incubation at 25 °C in the presence of the enzyme. These peptides showed appropriate techno-functional properties and chemical compositions suitable for the further development of bakery products. Taken together, our approach and the development of a fortified bread with plant-based bioactive peptides provide a novel and eco-friendly alternative for the recovery of nutrients from agro-industrial waste. More importantly, these enriched breads could exert beneficial effects on human health by exploiting the antioxidant properties of functional peptides derived from the chia expeller.
Rights:	Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, la comunicació pública de l'obra i la creació d'obres derivades, fins i tot amb finalitats comercials, sempre i quan es reconegui l'autoria de l'obra original.
Language:	Anglès
Document:	Article ; recerca ; Versió publicada
Subject:	Antioxidant ; Bioactive peptides ; Bread ; Chia expeller ; Chia by-product ; Enzymatic hydrolysates ; Functional ingredient ; Plant-derived peptides ; Salvia hispanica L.
Published in:	Foods, Vol. 12, Issue 18 (September 2023) , art. 3382, ISSN 2304-8158

DOI: 10.3390/foods12183382
PMID: 37761091

16 p, 1.8 MB

The record appears in these collections:
Research literature > UAB research groups literature > Research Centres and Groups (research output) > Health sciences and biosciences > Institut de Biotecnologia i de Biomedicina (IBB)
Articles > Research articles
Articles > Published articles