Physicochemical Characteristics, Antioxidant Properties, Aroma Profile, and Sensory Qualities of Value-Added Wheat Breads Fortified with Post-Distillation Solid Wastes of Aromatic Plants
Chrysanthi Nouska,
Maria Irakli,
Miltiadis Georgiou,
Anastasia E. Lytou,
Adriana Skendi,
Elisavet Bouloumpasi,
Paschalina Chatzopoulou,
Costas G. Biliaderis,
Athina Lazaridou
Affiliations
Chrysanthi Nouska
Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece
Maria Irakli
Hellenic Agricultural Organization—DIMITRA, Institute of Plant Breeding and Genetic Resources, Thermi, 57001 Thessaloniki, Greece
Miltiadis Georgiou
Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece
Anastasia E. Lytou
Hellenic Agricultural Organization—DIMITRA, Institute of Plant Breeding and Genetic Resources, Thermi, 57001 Thessaloniki, Greece
Adriana Skendi
Hellenic Agricultural Organization—DIMITRA, Institute of Plant Breeding and Genetic Resources, Thermi, 57001 Thessaloniki, Greece
Elisavet Bouloumpasi
Hellenic Agricultural Organization—DIMITRA, Institute of Plant Breeding and Genetic Resources, Thermi, 57001 Thessaloniki, Greece
Paschalina Chatzopoulou
Hellenic Agricultural Organization—DIMITRA, Institute of Plant Breeding and Genetic Resources, Thermi, 57001 Thessaloniki, Greece
Costas G. Biliaderis
Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece
Athina Lazaridou
Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece
The influence of incorporation of post-distillation solid wastes of the aromatic plants (SWAP), oregano, rosemary, lemon balm, and spearmint into wheat breads at 1% and 2% levels on their physicochemical and sensorial properties, and antioxidant and volatile profiles were investigated. SWAP breads had darker crumbs and crust and greener crumbs compared to the control, but rather similar loaf specific volume and textural attributes (crust puncture test and crumb Texture Profile Analysis). Although the mold growth on bread crumb surface was not inhibited by SWAP presence, LC-DAD-MS revealed a large increase in terpenoids, like carnosic acid (all SWAP), carnosol (rosemary) and carvacrol (oregano), phenolic (rosmarinic and salvianolic) acids and flavonoids in bread with SWAP inclusion, leading to enhanced antioxidant capacity (ABST, DPPH and FRAP assays). The distinct aromatic plant flavors were detected in the fortified breads by trained assessors and confirmed by SPME-GC/MS volatile analysis, showing high levels of terpenoids in SWAP breads, like carvacrol (oregano), caryophyllene (rosemary and lemon balm), and carvone (spearmint), and rendering the 2% fortification unacceptable by consumers. Nevertheless, breads with 1% oregano or rosemary waste had similar control overall acceptability scores, indicating that SWAP can be a promising ingredient for developing antioxidant-enriched wheat breads.
