Saffron Floral By-Products as Novel Sustainable Vegan Ingredients for the Functional and Nutritional Improvement of Traditional Wheat and Spelt Breads
Saffron (<i>Crocus sativus</i> L.) is a traditional Mediterranean plant whose stigmas are used to obtain the most expensive spice in the world. Nevertheless, there is a lack of sustainability in its production, since, to produce 1 kg of saffron, about 350 kg of tepals are discarded. Ther...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/12/2380 |
| _version_ | 1797594779035369472 |
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| author | Débora Cerdá-Bernad María José Frutos |
| author_facet | Débora Cerdá-Bernad María José Frutos |
| author_sort | Débora Cerdá-Bernad |
| collection | DOAJ |
| description | Saffron (<i>Crocus sativus</i> L.) is a traditional Mediterranean plant whose stigmas are used to obtain the most expensive spice in the world. Nevertheless, there is a lack of sustainability in its production, since, to produce 1 kg of saffron, about 350 kg of tepals are discarded. Therefore, this study aimed to develop wheat and spelt breads enriched with saffron floral by-products at a ratio of 0, 2.5, 5, and 10% (<i>w</i>/<i>w</i>), respectively, and to evaluate their nutritional, physicochemical, functional, and sensory properties, as well as the stability of antioxidant compounds during the in vitro digestion. The results revealed that the addition of saffron floral by-products, especially at 10%, increased the dietary fiber content by 25–30% of traditional wheat and spelt breads; improved their mineral content (270–290 mg/100 g for K, 90–95 mg/100 g for Ca, 40–50 mg/100 g for Mg, and 15–18 mg/100 g for Fe); changed their textural properties; and significantly enhanced the phenolic content and antioxidant ability (at 5 and 10%), which remained stable throughout the in vitro oral and gastrointestinal digestion processes. From a sensory point of view, the addition of saffron flowers modified the organoleptic properties of breads. Thus, these novel vegan enriched breads could exert beneficial effects on human health after their intake, making saffron floral by-products suitable and sustainable ingredients to develop new functional foods such as healthier alternative vegan bakery products. |
| first_indexed | 2024-03-11T02:28:24Z |
| format | Article |
| id | doaj.art-1ee355510a6c4ad5b8bd703c1e2b83e7 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T02:28:24Z |
| publishDate | 2023-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-1ee355510a6c4ad5b8bd703c1e2b83e72023-11-18T10:24:53ZengMDPI AGFoods2304-81582023-06-011212238010.3390/foods12122380Saffron Floral By-Products as Novel Sustainable Vegan Ingredients for the Functional and Nutritional Improvement of Traditional Wheat and Spelt BreadsDébora Cerdá-Bernad0María José Frutos1Research Group on Quality and Safety, Agro-Food Technology Department, CIAGRO-UMH, Centro de Investigación e Innovación Agroalimentaria y Agroambiental, Miguel Hernández University, 03312 Orihuela, SpainResearch Group on Quality and Safety, Agro-Food Technology Department, CIAGRO-UMH, Centro de Investigación e Innovación Agroalimentaria y Agroambiental, Miguel Hernández University, 03312 Orihuela, SpainSaffron (<i>Crocus sativus</i> L.) is a traditional Mediterranean plant whose stigmas are used to obtain the most expensive spice in the world. Nevertheless, there is a lack of sustainability in its production, since, to produce 1 kg of saffron, about 350 kg of tepals are discarded. Therefore, this study aimed to develop wheat and spelt breads enriched with saffron floral by-products at a ratio of 0, 2.5, 5, and 10% (<i>w</i>/<i>w</i>), respectively, and to evaluate their nutritional, physicochemical, functional, and sensory properties, as well as the stability of antioxidant compounds during the in vitro digestion. The results revealed that the addition of saffron floral by-products, especially at 10%, increased the dietary fiber content by 25–30% of traditional wheat and spelt breads; improved their mineral content (270–290 mg/100 g for K, 90–95 mg/100 g for Ca, 40–50 mg/100 g for Mg, and 15–18 mg/100 g for Fe); changed their textural properties; and significantly enhanced the phenolic content and antioxidant ability (at 5 and 10%), which remained stable throughout the in vitro oral and gastrointestinal digestion processes. From a sensory point of view, the addition of saffron flowers modified the organoleptic properties of breads. Thus, these novel vegan enriched breads could exert beneficial effects on human health after their intake, making saffron floral by-products suitable and sustainable ingredients to develop new functional foods such as healthier alternative vegan bakery products.https://www.mdpi.com/2304-8158/12/12/2380saffron flowerspolyphenolsantioxidant capacitybioactive compoundsin vitro digestionvegan bakery foods |
| spellingShingle | Débora Cerdá-Bernad María José Frutos Saffron Floral By-Products as Novel Sustainable Vegan Ingredients for the Functional and Nutritional Improvement of Traditional Wheat and Spelt Breads Foods saffron flowers polyphenols antioxidant capacity bioactive compounds in vitro digestion vegan bakery foods |
| title | Saffron Floral By-Products as Novel Sustainable Vegan Ingredients for the Functional and Nutritional Improvement of Traditional Wheat and Spelt Breads |
| title_full | Saffron Floral By-Products as Novel Sustainable Vegan Ingredients for the Functional and Nutritional Improvement of Traditional Wheat and Spelt Breads |
| title_fullStr | Saffron Floral By-Products as Novel Sustainable Vegan Ingredients for the Functional and Nutritional Improvement of Traditional Wheat and Spelt Breads |
| title_full_unstemmed | Saffron Floral By-Products as Novel Sustainable Vegan Ingredients for the Functional and Nutritional Improvement of Traditional Wheat and Spelt Breads |
| title_short | Saffron Floral By-Products as Novel Sustainable Vegan Ingredients for the Functional and Nutritional Improvement of Traditional Wheat and Spelt Breads |
| title_sort | saffron floral by products as novel sustainable vegan ingredients for the functional and nutritional improvement of traditional wheat and spelt breads |
| topic | saffron flowers polyphenols antioxidant capacity bioactive compounds in vitro digestion vegan bakery foods |
| url | https://www.mdpi.com/2304-8158/12/12/2380 |
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