Potential effects of the different matrices to enhance the polyphenolic content and antioxidant activity in gluten-free bread
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFRGS |
Texto Completo: | http://hdl.handle.net/10183/268291 |
Resumo: | Gluten-related disorders, including celiac disease, wheat allergy, and non-celiac gluten sensitivity, have emerged as a significant phenomenon affecting people worldwide, with an estimated prevalence of nearly 5% globally. The only currently available treatment for this disease involves the exclusion of gluten from the diet, which is particularly challenging in the case of bakery products. Gluten-free bread (GFB) presents certain disadvantages when compared to traditional wheat bread, including inferior sensory attributes, technological characteristics, and lower protein and fiber content. Numerous studies have focused on strategies to improve these aspects of GFB. However, there are limited reviews regarding the content of the bioactive compounds of GFB, such as polyphenols. Polyphenols are molecules found in various foods that play a vital role in protecting the body against oxidative stress. This is particularly relevant for individuals with gluten intolerance or celiac disease, as they often experience increased oxidative stress and inflammation. Therefore, the objective of this review is to explore the use of different strategies for increasing the polyphenolic content and the antioxidant properties of GFB. Gluten-free cereals and pseudocereals are the most used matrices in GFB. Buckwheat can be a valuable matrix to enhance the nutritional profile and antioxidant properties of GFB, even more so when the whole grain is used. In the same way, the addition of various by-products can effectively increase the bioactive compounds and antioxidant activity of GFB. Furthermore, regarding the contribution of the phenolics to the bitterness, astringency, color, flavor, and odor of food, it is essential to analyze the sensory properties of these breads to ensure not only enriched in bioactive compounds, but also good consumer acceptance. In vitro studies are still in few number and are very important to execute to provide a better understanding of the bioactive compounds after their consumption. |
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Bueno, Carolina VeigaThys, Roberta Cruz SilveiraTischer, Bruna2023-12-12T03:21:26Z20232304-8158http://hdl.handle.net/10183/268291001189853Gluten-related disorders, including celiac disease, wheat allergy, and non-celiac gluten sensitivity, have emerged as a significant phenomenon affecting people worldwide, with an estimated prevalence of nearly 5% globally. The only currently available treatment for this disease involves the exclusion of gluten from the diet, which is particularly challenging in the case of bakery products. Gluten-free bread (GFB) presents certain disadvantages when compared to traditional wheat bread, including inferior sensory attributes, technological characteristics, and lower protein and fiber content. Numerous studies have focused on strategies to improve these aspects of GFB. However, there are limited reviews regarding the content of the bioactive compounds of GFB, such as polyphenols. Polyphenols are molecules found in various foods that play a vital role in protecting the body against oxidative stress. This is particularly relevant for individuals with gluten intolerance or celiac disease, as they often experience increased oxidative stress and inflammation. Therefore, the objective of this review is to explore the use of different strategies for increasing the polyphenolic content and the antioxidant properties of GFB. Gluten-free cereals and pseudocereals are the most used matrices in GFB. Buckwheat can be a valuable matrix to enhance the nutritional profile and antioxidant properties of GFB, even more so when the whole grain is used. In the same way, the addition of various by-products can effectively increase the bioactive compounds and antioxidant activity of GFB. Furthermore, regarding the contribution of the phenolics to the bitterness, astringency, color, flavor, and odor of food, it is essential to analyze the sensory properties of these breads to ensure not only enriched in bioactive compounds, but also good consumer acceptance. In vitro studies are still in few number and are very important to execute to provide a better understanding of the bioactive compounds after their consumption.application/pdfengFoods. Basel. Vol. 12 (2023), 4415, 16 p.GlutenDoenca celíacaAntioxidantesPãoCompostos bioativosGluten-freePlant-based matricesAntioxidantsFunctional breadBioactive compoundsPotential effects of the different matrices to enhance the polyphenolic content and antioxidant activity in gluten-free breadEstrangeiroinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFRGSinstname:Universidade Federal do Rio Grande do Sul (UFRGS)instacron:UFRGSTEXT001189853.pdf.txt001189853.pdf.txtExtracted Texttext/plain84260http://www.lume.ufrgs.br/bitstream/10183/268291/2/001189853.pdf.txtbaa87ee573fa96884226cb4d269c8b09MD52ORIGINAL001189853.pdfTexto completo (inglês)application/pdf328593http://www.lume.ufrgs.br/bitstream/10183/268291/1/001189853.pdf2a21ebe12036db24c782d577b0a64aceMD5110183/2682912023-12-13 04:25:45.979816oai:www.lume.ufrgs.br:10183/268291Repositório de PublicaçõesPUBhttps://lume.ufrgs.br/oai/requestopendoar:2023-12-13T06:25:45Repositório Institucional da UFRGS - Universidade Federal do Rio Grande do Sul (UFRGS)false |
dc.title.pt_BR.fl_str_mv |
Potential effects of the different matrices to enhance the polyphenolic content and antioxidant activity in gluten-free bread |
title |
Potential effects of the different matrices to enhance the polyphenolic content and antioxidant activity in gluten-free bread |
spellingShingle |
Potential effects of the different matrices to enhance the polyphenolic content and antioxidant activity in gluten-free bread Bueno, Carolina Veiga Gluten Doenca celíaca Antioxidantes Pão Compostos bioativos Gluten-free Plant-based matrices Antioxidants Functional bread Bioactive compounds |
title_short |
Potential effects of the different matrices to enhance the polyphenolic content and antioxidant activity in gluten-free bread |
title_full |
Potential effects of the different matrices to enhance the polyphenolic content and antioxidant activity in gluten-free bread |
title_fullStr |
Potential effects of the different matrices to enhance the polyphenolic content and antioxidant activity in gluten-free bread |
title_full_unstemmed |
Potential effects of the different matrices to enhance the polyphenolic content and antioxidant activity in gluten-free bread |
title_sort |
Potential effects of the different matrices to enhance the polyphenolic content and antioxidant activity in gluten-free bread |
author |
Bueno, Carolina Veiga |
author_facet |
Bueno, Carolina Veiga Thys, Roberta Cruz Silveira Tischer, Bruna |
author_role |
author |
author2 |
Thys, Roberta Cruz Silveira Tischer, Bruna |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Bueno, Carolina Veiga Thys, Roberta Cruz Silveira Tischer, Bruna |
dc.subject.por.fl_str_mv |
Gluten Doenca celíaca Antioxidantes Pão Compostos bioativos |
topic |
Gluten Doenca celíaca Antioxidantes Pão Compostos bioativos Gluten-free Plant-based matrices Antioxidants Functional bread Bioactive compounds |
dc.subject.eng.fl_str_mv |
Gluten-free Plant-based matrices Antioxidants Functional bread Bioactive compounds |
description |
Gluten-related disorders, including celiac disease, wheat allergy, and non-celiac gluten sensitivity, have emerged as a significant phenomenon affecting people worldwide, with an estimated prevalence of nearly 5% globally. The only currently available treatment for this disease involves the exclusion of gluten from the diet, which is particularly challenging in the case of bakery products. Gluten-free bread (GFB) presents certain disadvantages when compared to traditional wheat bread, including inferior sensory attributes, technological characteristics, and lower protein and fiber content. Numerous studies have focused on strategies to improve these aspects of GFB. However, there are limited reviews regarding the content of the bioactive compounds of GFB, such as polyphenols. Polyphenols are molecules found in various foods that play a vital role in protecting the body against oxidative stress. This is particularly relevant for individuals with gluten intolerance or celiac disease, as they often experience increased oxidative stress and inflammation. Therefore, the objective of this review is to explore the use of different strategies for increasing the polyphenolic content and the antioxidant properties of GFB. Gluten-free cereals and pseudocereals are the most used matrices in GFB. Buckwheat can be a valuable matrix to enhance the nutritional profile and antioxidant properties of GFB, even more so when the whole grain is used. In the same way, the addition of various by-products can effectively increase the bioactive compounds and antioxidant activity of GFB. Furthermore, regarding the contribution of the phenolics to the bitterness, astringency, color, flavor, and odor of food, it is essential to analyze the sensory properties of these breads to ensure not only enriched in bioactive compounds, but also good consumer acceptance. In vitro studies are still in few number and are very important to execute to provide a better understanding of the bioactive compounds after their consumption. |
publishDate |
2023 |
dc.date.accessioned.fl_str_mv |
2023-12-12T03:21:26Z |
dc.date.issued.fl_str_mv |
2023 |
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Estrangeiro info:eu-repo/semantics/article |
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001189853 |
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dc.language.iso.fl_str_mv |
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dc.relation.ispartof.pt_BR.fl_str_mv |
Foods. Basel. Vol. 12 (2023), 4415, 16 p. |
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openAccess |
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