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

doi:10.3390/foods12214007

Physicochemical Characteristics, Antioxidant Properties, Aroma Profile, and Sensory Qualities of Value-Added Wheat Breads Fortified with Post-Distillation Solid Wastes of Aromatic Plants

Foods. 2023 Nov 2;12(21):4007. doi: 10.3390/foods12214007.

Authors

Chrysanthi Nouska¹, Maria Irakli², Miltiadis Georgiou¹, Anastasia E Lytou², Adriana Skendi², Elisavet Bouloumpasi², Paschalina Chatzopoulou², Costas G Biliaderis¹, Athina Lazaridou¹

Affiliations

¹ 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.
² Hellenic Agricultural Organization-DIMITRA, Institute of Plant Breeding and Genetic Resources, Thermi, 57001 Thessaloniki, Greece.

Abstract

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.

Keywords: LC/MS; SPME-GC/MS; antioxidant activity; bread texture; essential oil extraction by-products; lemon balm; oregano; phenolic compounds; rosemary; spearmint.

Grants and funding

This research has been co-financed by the European Regional Development Fund of the European Union and Greek national funds through the Operational Program Competitiveness, Entrepreneurship and Innovation, under the call RESEARCH—CREATE—INNOVATE (project code: T2EDK-00946).