Nutritional Improvements of Sourdough Breads Made with Freeze-Dried Functional Adjuncts Based on Probiotic <i>Lactiplantibacillus plantarum</i> subsp. <i>plantarum</i> and Pomegranate Juice
New types of sourdough breads are proposed, made with freeze-dried sourdough adjuncts based on: (i) <i>Lactiplantibacillus plantarum</i> subsp. <i>plantarum</i> ATCC 14917, a potential probiotic (LP) alone or (ii) with the addition of unfermented pomegranate juice (LPPO) and...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-05-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/12/5/1113 |
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| author | Stavros Plessas Ioanna Mantzourani Athanasios Alexopoulos Maria Alexandri Nikolaos Kopsahelis Vasiliki Adamopoulou Argyro Bekatorou |
| author_facet | Stavros Plessas Ioanna Mantzourani Athanasios Alexopoulos Maria Alexandri Nikolaos Kopsahelis Vasiliki Adamopoulou Argyro Bekatorou |
| author_sort | Stavros Plessas |
| collection | DOAJ |
| description | New types of sourdough breads are proposed, made with freeze-dried sourdough adjuncts based on: (i) <i>Lactiplantibacillus plantarum</i> subsp. <i>plantarum</i> ATCC 14917, a potential probiotic (LP) alone or (ii) with the addition of unfermented pomegranate juice (LPPO) and (iii) pomegranate juice fermented by the same strain (POLP). Physicochemical, microbiological, and nutritional characteristics (in vitro antioxidant capacity, AC, total phenolics, TPC, and phytate content) of the breads were evaluated and compared with commercial sourdough bread. All adjuncts performed well; the best results being those obtained by POLP. Specifically, the highest acidity (9.95 mL of 0.1 M NaOH) and organic acid content (3.02 and 0.95 g/kg, lactic and acetic acid, respectively) as well as better resistance to mold and rope spoilage (12 and 13 days, respectively) were observed for POLP3 bread (sourdough with 6% POLP). Significant nutritional improvements were observed by all adjuncts, in terms of TPC, AC, and phytate reduction (103 mg gallic acid/100 g, 232 mg Trolox/100 g, and 90.2%, respectively, for POLP3). In all cases, the higher the amount of adjunct, the better the results. Finally, the good sensory properties of the products indicate the suitability of the proposed adjuncts for sourdough breadmaking, while their application in freeze-dried, powdered form can facilitate commercial application. |
| first_indexed | 2024-03-11T03:59:52Z |
| format | Article |
| id | doaj.art-b521e223213a4c308dd4745c3a5739cc |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-11T03:59:52Z |
| publishDate | 2023-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-b521e223213a4c308dd4745c3a5739cc2023-11-18T00:15:48ZengMDPI AGAntioxidants2076-39212023-05-01125111310.3390/antiox12051113Nutritional Improvements of Sourdough Breads Made with Freeze-Dried Functional Adjuncts Based on Probiotic <i>Lactiplantibacillus plantarum</i> subsp. <i>plantarum</i> and Pomegranate JuiceStavros Plessas0Ioanna Mantzourani1Athanasios Alexopoulos2Maria Alexandri3Nikolaos Kopsahelis4Vasiliki Adamopoulou5Argyro Bekatorou6Laboratory of Food Processing, Department of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, GreeceLaboratory of Food Processing, Department of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, GreeceLaboratory of Food Biotechnology, Microbiology and Hygiene, Department of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, GreeceDepartment of Food Science and Technology, Ionian University, 28100 Argostoli, GreeceDepartment of Food Science and Technology, Ionian University, 28100 Argostoli, GreeceDepartment of Chemistry, University of Patras, 26504 Patras, GreeceDepartment of Chemistry, University of Patras, 26504 Patras, GreeceNew types of sourdough breads are proposed, made with freeze-dried sourdough adjuncts based on: (i) <i>Lactiplantibacillus plantarum</i> subsp. <i>plantarum</i> ATCC 14917, a potential probiotic (LP) alone or (ii) with the addition of unfermented pomegranate juice (LPPO) and (iii) pomegranate juice fermented by the same strain (POLP). Physicochemical, microbiological, and nutritional characteristics (in vitro antioxidant capacity, AC, total phenolics, TPC, and phytate content) of the breads were evaluated and compared with commercial sourdough bread. All adjuncts performed well; the best results being those obtained by POLP. Specifically, the highest acidity (9.95 mL of 0.1 M NaOH) and organic acid content (3.02 and 0.95 g/kg, lactic and acetic acid, respectively) as well as better resistance to mold and rope spoilage (12 and 13 days, respectively) were observed for POLP3 bread (sourdough with 6% POLP). Significant nutritional improvements were observed by all adjuncts, in terms of TPC, AC, and phytate reduction (103 mg gallic acid/100 g, 232 mg Trolox/100 g, and 90.2%, respectively, for POLP3). In all cases, the higher the amount of adjunct, the better the results. Finally, the good sensory properties of the products indicate the suitability of the proposed adjuncts for sourdough breadmaking, while their application in freeze-dried, powdered form can facilitate commercial application.https://www.mdpi.com/2076-3921/12/5/1113<i>Lactiplantibacillus plantarum</i> subsp. <i>plantarum</i> ATCC 14917sourdough breadpomegranate juiceantioxidant capacityphenolic contentphytic acid |
| spellingShingle | Stavros Plessas Ioanna Mantzourani Athanasios Alexopoulos Maria Alexandri Nikolaos Kopsahelis Vasiliki Adamopoulou Argyro Bekatorou Nutritional Improvements of Sourdough Breads Made with Freeze-Dried Functional Adjuncts Based on Probiotic <i>Lactiplantibacillus plantarum</i> subsp. <i>plantarum</i> and Pomegranate Juice Antioxidants <i>Lactiplantibacillus plantarum</i> subsp. <i>plantarum</i> ATCC 14917 sourdough bread pomegranate juice antioxidant capacity phenolic content phytic acid |
| title | Nutritional Improvements of Sourdough Breads Made with Freeze-Dried Functional Adjuncts Based on Probiotic <i>Lactiplantibacillus plantarum</i> subsp. <i>plantarum</i> and Pomegranate Juice |
| title_full | Nutritional Improvements of Sourdough Breads Made with Freeze-Dried Functional Adjuncts Based on Probiotic <i>Lactiplantibacillus plantarum</i> subsp. <i>plantarum</i> and Pomegranate Juice |
| title_fullStr | Nutritional Improvements of Sourdough Breads Made with Freeze-Dried Functional Adjuncts Based on Probiotic <i>Lactiplantibacillus plantarum</i> subsp. <i>plantarum</i> and Pomegranate Juice |
| title_full_unstemmed | Nutritional Improvements of Sourdough Breads Made with Freeze-Dried Functional Adjuncts Based on Probiotic <i>Lactiplantibacillus plantarum</i> subsp. <i>plantarum</i> and Pomegranate Juice |
| title_short | Nutritional Improvements of Sourdough Breads Made with Freeze-Dried Functional Adjuncts Based on Probiotic <i>Lactiplantibacillus plantarum</i> subsp. <i>plantarum</i> and Pomegranate Juice |
| title_sort | nutritional improvements of sourdough breads made with freeze dried functional adjuncts based on probiotic i lactiplantibacillus plantarum i subsp i plantarum i and pomegranate juice |
| topic | <i>Lactiplantibacillus plantarum</i> subsp. <i>plantarum</i> ATCC 14917 sourdough bread pomegranate juice antioxidant capacity phenolic content phytic acid |
| url | https://www.mdpi.com/2076-3921/12/5/1113 |
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