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Olive oil by-product as functional ingredient in bakery products. Influence of processing and evaluation of biological effects
- Source :
- Food research international (Ottawa, Ont.). 131
- Publication Year :
- 2019
-
Abstract
- Nowadays, the strong demand for adequate nutrition is accompanied by concern about environmental pollution and there is a considerable emphasis on the recovery and recycling of food by-products and wastes. In this study, we focused on the exploitation of olive pomace as functional ingredient in biscuits and bread. Standard and enriched bakery products were made using different flours and fermentation protocols. After characterization, they were in vitro digested and used for supplementation of intestinal cells (Caco-2), which underwent exogenous inflammation. The enrichment caused a significant increase in the phenolic content in all products, particularly in the sourdough fermented ones. Sourdough fermentation also increased tocol concentration. The increased concentration of bioactive molecules did not reflect the anti-inflammatory effect, which was modulated by the baking procedure. Conventionally fermented bread enriched with 4% pomace and sourdough fermented, not-enriched bread had the greatest anti-inflammatory effect, significantly reducing IL-8 secretion in Caco-2 cells. The cell metabolome was modified only after supplementation with sourdough fermented bread enriched with 4% pomace, probably due to the high concentration of tocopherol that acted synergistically with polyphenols. Our data highlight that changes in chemical composition cannot predict changes in functionality. It is conceivable that matrices (including enrichment) and processing differently modulated bioactive bioaccessibility, and consequently functionality.
- Subjects :
- 030309 nutrition & dietetics
Cell Survival
Food Handling
Cultured intestinal cell
Olive oil by-product
Flour
Environmental pollution
Bakery
Foodomic
03 medical and health sciences
Ingredient
NMR based metabolomic
0404 agricultural biotechnology
By-product
Metabolome
Humans
Tocopherol
Food science
Olive Oil
2. Zero hunger
Inflammation
0303 health sciences
Chemistry
Pomace
food and beverages
Polyphenols
04 agricultural and veterinary sciences
Bread
040401 food science
Gene Expression Regulation
Polyphenol
Fermentation
Food, Fortified
Cytokines
Caco-2 Cells
Food Science
Subjects
Details
- ISSN :
- 18737145
- Volume :
- 131
- Database :
- OpenAIRE
- Journal :
- Food research international (Ottawa, Ont.)
- Accession number :
- edsair.doi.dedup.....a8f40bdd05007744d6ba42f700d28ae8