Antioxidant dietary fiber-based bakery products: a new alternative for using plant-by-products

SUBIRIA-CUETO, Rodrigo; CORIA-OLIVEROS, Alma Janet; WALL-MEDRANO, Abraham; RODRIGO-GARCÍA, Joaquín; GONZÁLEZ-AGUILAR, Gustavo Adolfo; MARTINEZ-RUIZ, Nina del Rocio; ALVAREZ-PARRILLA, Emilio

doi:10.1590/fst.57520

Rodrigo SUBIRIA-CUETO

Instituto de Ciencias Biomedicas, Universidad Autónoma de Ciudad Juárez, Juárez, Chihuahua, México

Alma Janet CORIA-OLIVEROS

Instituto de Ciencias Biomedicas, Universidad Autónoma de Ciudad Juárez, Juárez, Chihuahua, México

Abraham WALL-MEDRANO

Instituto de Ciencias Biomedicas, Universidad Autónoma de Ciudad Juárez, Juárez, Chihuahua, México

Joaquín RODRIGO-GARCÍA

Instituto de Ciencias Biomedicas, Universidad Autónoma de Ciudad Juárez, Juárez, Chihuahua, México

Gustavo Adolfo GONZÁLEZ-AGUILAR

Laboratorio de Antioxidantes y Alimentos Funcionales, Centro de Investigación en Alimentación y Desarrollo A.C., Hermosillo, Sonora, México

Nina del Rocio MARTINEZ-RUIZ ^**Corresponding author: ealvarez@uacj.mx, nmartine@uacj.mx

Instituto de Ciencias Biomedicas, Universidad Autónoma de Ciudad Juárez, Juárez, Chihuahua, México

Emilio ALVAREZ-PARRILLA ^**Corresponding author: ealvarez@uacj.mx, nmartine@uacj.mx

Instituto de Ciencias Biomedicas, Universidad Autónoma de Ciudad Juárez, Juárez, Chihuahua, México

http://orcid.org/0000-0002-6162-8139

*Corresponding author: ealvarez@uacj.mx, nmartine@uacj.mx

By-product	Bakery product (substitution %)	TPC	TF	FRAP	DPPH	ABTS	TDF	SDF	IDF	References
Rice bran	Bread (30%)	2.9 mg GAE/g dw	1.1 mg CE/g dw	4.0 mg TE/g dw	3.5-4.0 mg TE/g dw	-	6.4%	-	-	Irakli et al. (2015)Irakli, M., Katsantonis, D., & Kleisiaris, F. (2015). Evaluation of quality attributes, nutraceutical components and antioxidant potential of wheat bread substituted with rice bran. Journal of Cereal Science, 65, 74-80. http://dx.doi.org/10.1016/j.jcs.2015.06.010. http://dx.doi.org/10.1016/j.jcs.2015.06....
Chilli residue	Bread (10%)		-	-	-	-	44.4%	9.5%	34.9%	Sowbhagya et al. (2015)Sowbhagya, H. B., Soumya, C., Indrani, D., & Srinivas, P. (2015). Physico-chemical characteristics of chilli spent residue and its effect on the rheological, microstructural and nutritional qualities of bread. Journal of Food Science and Technology, 52(11), 7218-7226. http://dx.doi.org/10.1007/s13197-015-1824-1. http://dx.doi.org/10.1007/s13197-015-182...
Lavender (L) or Melissa (M)	Bread L (5%)	3.59 mg/g	0.75 mg QE/g	88.14 µmol TE/g	4.27 µmol TE/g	-	10.4%	2.6%	7.9%	Vasileva et al. (2018)Vasileva, I., Denkova, R., Chochkov, R., Teneva, D., Denkova, Z., Dessev, T., Denev, P., & Slavov, A. (2018). Effect of lavender (Lavandula angustifolia) and melissa (Melissa Officinalis) waste on quality and shelf life of bread. Food Chemistry, 253, 13-21. http://dx.doi.org/10.1016/j.foodchem.2018.01.131. PMid:29502812. http://dx.doi.org/10.1016/j.foodchem.201...
Lavender (L) or Melissa (M)	Bread M (5%)	4.18 mg/g	0.89 mg QE/g	118.68 µmol TE/g	5.47 µmol TE/g	-	10.0%	2.4%	7.9%
Hemp flour	Bread (50%)	0.7 mg GAE/g	-	-	0.9 mg TE/g	-	-	-	-	Mikulec et al. (2019)Mikulec, A., Kowalski, S., Sabat, R., Skoczylas, Ł., Tabaszewska, M., & Wywrocka-Gurgul, A. (2019). Hemp flour as a valuable component for enriching physicochemical and antioxidant properties of wheat bread. Lebensmittel-Wissenschaft + Technologie, 102, 164-172. http://dx.doi.org/10.1016/j.lwt.2018.12.028. http://dx.doi.org/10.1016/j.lwt.2018.12....
Quinoa leaves	Bread (5%)	2.90 mg/g	-	0.06 µmol TE/g	-	0.5 µmol TE/g	-	-	-	Świeca et al. (2014)Świeca, M., Sȩczyk, Ł., Gawlik-Dziki, U., & Dziki, D. (2014). Bread enriched with quinoa leaves: the influence of protein-phenolics interactions on the nutritional and antioxidant quality. Food Chemistry, 162, 54-62. http://dx.doi.org/10.1016/j.foodchem.2014.04.044. PMid:24874357. http://dx.doi.org/10.1016/j.foodchem.201...
Onion skin	Bread (5%)	15-20 mg GAE/mg dw	-	-	-	-	-	-	-	Gawlik-Dziki et al. (2015)Gawlik-Dziki, U., Kaszuba, K., Piwowarczyk, K., Świeca, M., Dziki, D., & Czyż, J. (2015). Onion skin: raw material for the production of supplement that enhances the health-bene fi cial properties of wheat bread. Food Research International, 73, 97-106. http://dx.doi.org/10.1016/j.foodres.2015.02.008. http://dx.doi.org/10.1016/j.foodres.2015...
Mango fiber	Cookie (34%)	-	-	-	9.1 (AE)	-	17.4%	6%	11.4%	Vergara-Valencia et al. (2007)Vergara-Valencia, N., Granados-Pérez, E., Agama-Acevedo, E., Tovar, J., Ruales, J., & Bello-Pérez, L. A. (2007). Fibre concentrate from mango fruit: characterization, associated antioxidant capacity and application as a bakery product ingredient. Lebensmittel-Wissenschaft + Technologie, 40(4), 722-729. http://dx.doi.org/10.1016/j.lwt.2006.02.028. http://dx.doi.org/10.1016/j.lwt.2006.02....
Mango fiber	Bread (18%)	-	-	-	8.6 (AE)	-	16.6%	7.1%	9.4%
Buckwheat	Bread loaf (30%)	0.1 mg/g (phenolic acids)	0.1 mg/g	-	-	-	-	-	-	Verardo et al. (2018)Verardo, V., Glicerina, V., Cocci, E., Frenich, A. G., Romani, S., & Caboni, M. F. (2018). Determination of free and bound phenolic compounds and their antioxidant activity in buckwheat bread loaf, crust and crumb. Lebensmittel-Wissenschaft + Technologie, 87, 217-224. http://dx.doi.org/10.1016/j.lwt.2017.08.063. http://dx.doi.org/10.1016/j.lwt.2017.08....
Red capsicum powder	Muffins (10%)	0.4 mg GAE/g	-	0.3 µmol TE/g	0.2 µmol TE/g	0.78 µmol TE/g	5.5%	-	-	Nath et al. (2018)Nath, P., Kale, S. J., Kaur, C., & Chauhan, O. (2018). Phytonutrient composition, antioxidant activity and acceptability of muffins incorporated with red capsicum pomace powder. Journal of Food Science and Technology, 55(6), 2208-2219. http://dx.doi.org/10.1007/s13197-018-3138-6. PMid:29892122. http://dx.doi.org/10.1007/s13197-018-313...
Mango peel and paste	Muffin (75%)	5.36 mg GAE/g dw	-	19.19 TE mmol/g dw	108.46 TE mmol/g dw	-	31.1%	4.7%	26.4%	Ramírez-Maganda et al. (2015)Ramírez-Maganda, J., Blancas-Benítez, F. J., Zamora-Gasga, V. M., García-Magaña, M. de L., Bello-Pérez, L. A., Tovar, J., & Sáyago-Ayerdi, S. G. (2015). Nutritional properties and phenolic content of a bakery product substituted with a mango (Mangifera indica) “Ataulfo” processing by-product. Food Research International, 73, 117-123. http://dx.doi.org/10.1016/j.foodres.2015.03.004. http://dx.doi.org/10.1016/j.foodres.2015...
Apple skin powder	Muffin (24%)	-	-	-	-	-	7.6%	5.5%	2.0%	Rupasinghe et al. (2008)Rupasinghe, H. P. V., Wang, L., Huber, G. M., & Pitts, N. L. (2008). Effect of baking on dietary fibre and phenolics of muffins incorporated with apple skin powder. Food Chemistry, 107, 1217-1224.
Roselle seed	Cookie (30%)	0.3 mg GAE/g	-	-	82.2% inhibition	-	-	-	-	Nyam et al. (2014)Nyam, K. L., Leao, S. Y., Tan, C. P., & Long, K. (2014). Functional properties of roselle (Hibiscus sabdariffa L.) seed and its application as bakery product. Journal of Food Science and Technology, 51(12), 3830-3837. http://dx.doi.org/10.1007/s13197-012-0902-x. PMid:25477650. http://dx.doi.org/10.1007/s13197-012-090...
Wine grape pomace powder	Cookies (20%)	0.460 mg GAE/g	1.113 mg/CTEg	75.976 mg/g	-	-	-	-	-	Maner et al. (2017)Maner, S., Sharma, A. K., & Banerjee, K. (2017). Wheat flour replacement by wine grape pomace powder positively affects physical, functional and sensory properties of cookies. Proceedings of the National Academy of Sciences. India. Section B, Biological Sciences, 87(1), 109-113. http://dx.doi.org/10.1007/s40011-015-0570-5. http://dx.doi.org/10.1007/s40011-015-057...
Burdock root	Cookie (4.94%)	-	-	-	-	-	7.3%	-	-	Moro et al. (2018)Moro, T. M. A., Celegatti, C. M., Pereira, A. P. A., Lopes, A. S., Barbin, D. F., Pastore, G. M., & Clerici, M. T. P. S. (2018). Use of burdock root flour as a prebiotic ingredient in cookies. Lebensmittel-Wissenschaft + Technologie, 90, 540-546. http://dx.doi.org/10.1016/j.lwt.2017.12.059. http://dx.doi.org/10.1016/j.lwt.2017.12....
Mango peel powder	Biscuit (20%)	4.5 mg GAE/g	-	-	-	-	20.7%	8.2%	12.5%	Ajila et al. (2008)Ajila, C. M., Leelavathi, K., & Prasada Rao, U. J. S. (2008). Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder. Journal of Cereal Science, 48(2), 319-326. http://dx.doi.org/10.1016/j.jcs.2007.10.001. http://dx.doi.org/10.1016/j.jcs.2007.10....
Cocoa hulls	Biscuit (0.32%)	28-84.6 CE/g	-	-	53.9-108 mg TE/g	-	-	-	-	Papillo et al. (2019)Papillo, V. A., Locatelli, M., Travaglia, F., Bordiga, M., Garino, C., Coïsson, J. D., & Arlorio, M. (2019). Cocoa hulls polyphenols stabilized by microencapsulation as functional ingredient for bakery applications. Food Research International, 115, 511-518. http://dx.doi.org/10.1016/j.foodres.2018.10.004. PMid:30599972. http://dx.doi.org/10.1016/j.foodres.2018...
Black carrot pomace	Cake (15%)	23.6 mg GAE/g dw	-	22.8 mg TE/g dw	4.8 mg TE/g dw	3.2 mg TE/g dw	-	-	-	Kamiloglu et al. (2017b)Kamiloglu, S., Ozkan, G., Isik, H., Horoz, O., Van Camp, J., & Capanoglu, E. (2017b). Black carrot pomace as a source of polyphenols for enhancing the nutritional value of cake: an in vitro digestion study with a standardized static model. Lebensmittel-Wissenschaft + Technologie, 77, 475-481. http://dx.doi.org/10.1016/j.lwt.2016.12.002. http://dx.doi.org/10.1016/j.lwt.2016.12....
Broccoli leaf powder	Sponge cake (7.5%)	0.99 mg GAE/g dm	-	2.77 µmol TE/g dm	-	4.19 µmol TE/g dm	-	-	-	Drabińska et al. (2018)Drabińska, N., Ciska, E., Szmatowicz, B., & Krupa-Kozak, U. (2018). Broccoli by-products improve the nutraceutical potential of gluten-free mini sponge cakes. Food Chemistry, 267, 170-177. http://dx.doi.org/10.1016/j.foodchem.2017.08.119. PMid:29934153. http://dx.doi.org/10.1016/j.foodchem.201...
Hibiscus sabdariffa residue	Cracker (5%)	17.57 mg GAE/g	104.63 mg QE/g	-	-	-	8.2%	-	-	Ahmed & Abozed (2015)Ahmed, Z. S., & Abozed, S. S. (2015). Functional and antioxidant properties of novel snack crackers incorporated with Hibiscus sabdariffa by-product. Journal of Advanced Research, 6(1), 79-87. http://dx.doi.org/10.1016/j.jare.2014.07.002. PMid:25685546. http://dx.doi.org/10.1016/j.jare.2014.07...
Apple pomace	Rice cracker (9%)	0.82 mg GAE/g	63.16 µg CE/g	-	61.53% inhibition	-	7.6%	3.0%	4.7%	Mir et al. (2017)Mir, S. A., Bosco, S. J. D., Shah, M. A., Santhalakshmy, S., & Mir, M. M. (2017). Effect of apple pomace on quality characteristics of brown rice based cracker. Journal of the Saudi Society of Agricultural Sciences, 16(1), 25-32. http://dx.doi.org/10.1016/j.jssas.2015.01.001. http://dx.doi.org/10.1016/j.jssas.2015.0...
Apple pomace	Cake (25%)	3.15 mg/g	-		-	-	14.2%	5.9%	8.4%	Sudha et al. (2007)Sudha, M. L., Baskaran, V., & Leelavathi, K. (2007). Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making. Food Chemistry, 104(2), 686-692. http://dx.doi.org/10.1016/j.foodchem.2006.12.016. http://dx.doi.org/10.1016/j.foodchem.200...
Date seed powder	Pita (20%)	6732.55 µg/g	26.89 µg/g	40.0-45.0 µmol IFE/g	40-45%inhibition	50-60%inhibition	8.9%	-	-	Platat et al. (2015)Platat, C., Habib, H. M., Hashim, I. B., Kamal, H., AlMaqbali, F., Souka, U., & Ibrahim, W. H. (2015). Production of functional pita bread using date seed powder. Journal of Food Science and Technology, 52(10), 6375-6384. http://dx.doi.org/10.1007/s13197-015-1728-0. PMid:26396382. http://dx.doi.org/10.1007/s13197-015-172...
Soybean residue	Tortilla (10%)	-	-	-	-	-	3.4%	1.0%	2.7%	Montemayor-Mora et al. (2018)Montemayor-Mora, G., Hernández-Reyes, K. E., Heredia-Olea, E., Pérez-Carrillo, E., Chew-Guevara, A. A., & Serna-Saldívar, S. O. (2018). Rheology, acceptability and texture of wheat flour tortillas supplemented with soybean residue. Journal of Food Science and Technology, 55(12), 4964-4972. http://dx.doi.org/10.1007/s13197-018-3432-3. PMid:30482992. http://dx.doi.org/10.1007/s13197-018-343...

By-product	Product	Sensory characteristic	Bioactive compounds or property	Comments	Reference
Marine shellfishery	Bread	Hardness↑, Springiness↑, Resilience↓	-	Strong inhibition of B. cereus	Lafarga et al. (2013)Lafarga, T., Gallagher, E., Walsh, D., Valverde, J., & Hayes, M. (2013). Chitosan-containing bread made using marine shellfishery byproducts: functional, bioactive, and quality assessment of the end product. Journal of Agricultural and Food Chemistry, 61(37), 8790-8796. http://dx.doi.org/10.1021/jf402248a. PMid:23962198. http://dx.doi.org/10.1021/jf402248a...
Melissa & Lavander waste	Bread	Volume↓, Odor =, Crust colour =, Crumb colour↓, Chewiness=, Porosity ↓, Taste ↓, Aftertaste =	Total fiber ↑, Insoluble fiber ↑, Soluble fiber ↑, Total phenols ↑, Antioxidant capacity ↑	-	Vasileva et al. (2018)Vasileva, I., Denkova, R., Chochkov, R., Teneva, D., Denkova, Z., Dessev, T., Denev, P., & Slavov, A. (2018). Effect of lavender (Lavandula angustifolia) and melissa (Melissa Officinalis) waste on quality and shelf life of bread. Food Chemistry, 253, 13-21. http://dx.doi.org/10.1016/j.foodchem.2018.01.131. PMid:29502812. http://dx.doi.org/10.1016/j.foodchem.201...
Rice bran	Bread	Colour↓, Taste↓, Odor↓, Softness↓, Chewiness↓, Acceptability↓, Firmness↑	Dietary fiber ↑	-	Hu et al. (2009)Hu, G., Huang, S., Cao, S., & Ma, Z. (2009). Effect of enrichment with hemicellulose from rice bran on chemical and functional properties of bread. Food Chemistry, 115(3), 839-842. http://dx.doi.org/10.1016/j.foodchem.2008.12.092. http://dx.doi.org/10.1016/j.foodchem.200...
Grape pomace	Bread	Loaf weight↑, Loaf volume↑, Color↓, Aroma↓, Texture↓, Flavor↓	Polyphenols content↑, Flavonoid content↑, Antioxidant capacity↑, Dietary fiber↑, Insoluble fiber↑	Bread quality depends on the variety of grape pomace cultivars	Smith & Yu (2015)Smith, I. N., & Yu, J. (2015). Nutritional and sensory quality of bread containing different quantities of grape pomace from different grape cultivars. EC Nutrition, 2, 291-301.
Grapeseed	Bread	Sweetness=, Porosity=, Astringency=, Stickiness=	Antioxidant capacity ↑	Thermal processing decreased the antioxidant activity	Peng et al. (2010)Peng, X., Ma, J., Cheng, K. W., Jiang, Y., Chen, F., & Wang, M. (2010). The effects of grape seed extract fortification on the antioxidant activity and quality attributes of bread. Food Chemistry, 119(1), 49-53. http://dx.doi.org/10.1016/j.foodchem.2009.05.083. http://dx.doi.org/10.1016/j.foodchem.200...
Pumpkin seed fiber	Bread loaf	Acceptance↓, Appearance↓, Flavor↓, Aroma↓, Texture↓, Hardness↓, Cohesiveness↓, Springiness↓, Chewiness↓, Resilience↓	Fiber↑, Antioxidant capacity↑	-	Nyam et al. (2013)Nyam, K. L., Lau, M., & Tan, C. P. (2013). Fibre from pumpkin (Cucurbita pepo L.) seeds and rinds: physico-chemical properties, antioxidant capacity and application as bakery product ingredients. Malaysian Journal of Nutrition, 19(1), 99-110. PMid:24800388.
Grape pomace	Rye bread	Hardness↑, Springiness↓, Resilience↓, Cohesiveness↓, Gumminess↑, Chewiness↑	Total fiber ↑, Insoluble fiber ↑, Soluble fiber ↑, Total phenols ↑, Antioxidant capacity ↑	-	Mildner-Szkudlarz et al. (2011)Mildner-Szkudlarz, S., Zawirska-Wojtasiak, R., Szwengiel, A., & Pacyński, M. (2011). Use of grape by-product as a source of dietary fibre and phenolic compounds in sourdough mixed rye bread. International Journal of Food Science & Technology, 46(7), 1485-1493. http://dx.doi.org/10.1111/j.1365-2621.2011.02643.x. http://dx.doi.org/10.1111/j.1365-2621.20...
Banana peels	Flatbread	Taste↑, Chewing ability↑, Texture↓, Aroma↓, Color↓, Roundness=, Crumb↓, Appearance↓, Acceptability↓	Crude fiber↑, Minerals (K↑, Ca↑, Na↑, Fe↑, Mn↑, Zn↑, P↓)	-	Eshak (2016)Eshak, N. S. (2016). Sensory evaluation and nutritional value of balady flat bread supplemented with banana peels as a natural source of dietary fiber. Annals of Agricultural Science, 61(2), 229-235. http://dx.doi.org/10.1016/j.aoas.2016.07.002. http://dx.doi.org/10.1016/j.aoas.2016.07...
Grape pomace	Muffin	Color↓, Appearance↓, Texture↑, Flavor↓, Taste↑, Acceptance↓	Gallic acid↑, Catechin↑, Epicatechin↑, Procyanidin B1↑, Procyanidin B2↑, Quercetin 3-beta-D-glucoside↑	-	Mildner-Szkudlarz et al. (2015)Mildner-Szkudlarz, S., Siger, A., Szwengiel, A., & Bajerska, J. (2015). Natural compounds from grape by-products enhance nutritive value and reduce formation of CML in model muffins. Food Chemistry, 172, 78-85. http://dx.doi.org/10.1016/j.foodchem.2014.09.036. PMid:25442526. http://dx.doi.org/10.1016/j.foodchem.201...
Pecan nut expeller	Muffin	Cohesiveness↑, Resilience↑, Springiness↓, Adhesiveness↓, Chewiness↓, Hardness↓	-	The addition of pecan nut expeller generated a higher absorption of water and a larger pore in the bread crumb	Marchetti et al. (2018)Marchetti, L., Califano, A. N., & Andrés, S. C. (2018). Partial replacement of wheat flour by pecan nut expeller meal on bakery products: effect on muffins quality. Lebensmittel-Wissenschaft + Technologie, 95, 85-91. http://dx.doi.org/10.1016/j.lwt.2018.04.050. http://dx.doi.org/10.1016/j.lwt.2018.04....
Red potato peels	Donuts	Hardness↑, Adhesiveness↑, Cohesiveness↑, Elasticity↑	-	-	Ramos Rivera et al. (2016)Ramos Rivera, E. M., Moreno Velázquez, A. L., Romero Muñoz, I. G., Piloni Martini, P., Hernández Uribe, J. P., Quintero Lira, A., Soto Simental, S., & Güemes Vera , N. (2016). Analisis de perfil de textura en masas y donas de harina de trigo con harinas de cáscara de Oxalis tuberosa. Investigación y Desarrollo en Ciencia y Tecnología de Alimentos, 1(1), 26-30. Retrieved from http://www.fcb.uanl.mx/IDCyTA/files/volume1/1/1/5.pdf http://www.fcb.uanl.mx/IDCyTA/files/volu...
Bean flour	Snack bar	Acceptance =, Hardness↑, Crispness =, Salty flavour↑, Spicy flavour =	Total fiber↑, Insoluble fiber↑, Soluble fiber↑, Flavonoids↑, Tannins↑, Antioxidant capacity↑	-	Ramírez-Jiménez et al. (2018)Ramírez-Jiménez, A. K., Gaytán-Martínez, M., Morales-Sánchez, E., & Loarca-Piña, G. (2018). Functional properties and sensory value of snack bars added with common bean flour as a source of bioactive compounds. Lebensmittel-Wissenschaft + Technologie, 89(141), 674-680. http://dx.doi.org/10.1016/j.lwt.2017.11.043. http://dx.doi.org/10.1016/j.lwt.2017.11....
Mango peel powder	Biscuit	Crust colour ↓, Crust appearance ↓, Crumb colour ↓, Texture ↓, Taste ↓, Overall quality ↓	Total fiber ↑, Insoluble fiber ↑, Soluble fiber ↑		Ajila et al. (2008)Ajila, C. M., Leelavathi, K., & Prasada Rao, U. J. S. (2008). Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder. Journal of Cereal Science, 48(2), 319-326. http://dx.doi.org/10.1016/j.jcs.2007.10.001. http://dx.doi.org/10.1016/j.jcs.2007.10....
Apple pomace	Biscuit	Thickness↑, Firmness↓, Color↑, Sweetness =, Sourness =			Alongi et al. (2019)Alongi, M., Melchior, S., & Anese, M. (2019). Reducing the glycemic index of short dough biscuits by using apple pomace as a functional ingredient. Lebensmittel-Wissenschaft + Technologie, 100, 300-305. http://dx.doi.org/10.1016/j.lwt.2018.10.068. http://dx.doi.org/10.1016/j.lwt.2018.10....
Instant coffee	Biscuit	Hardness↑, Flexibility↑			Passos et al. (2017)Passos, C. P., Kukurová, K., Basil, E., Fernandes, P. A. R., Neto, A., Nunes, F. M., Murkovic, M., Ciesarová, Z., & Coimbra, M. A. (2017). Instant coffee as a source of antioxidant-rich and sugar-free coloured compounds for use in bakery: application in biscuits. Food Chemistry, 231, 114-121. http://dx.doi.org/10.1016/j.foodchem.2017.03.105. PMid:28449987. http://dx.doi.org/10.1016/j.foodchem.201...
Pumpkin seed powder	Biscuit	Acceptance↑, Appearance↑, Color↑, Aroma ↑, Taste↑, Texture↑	Antioxidant capacity↑	Glycemic index was not constant at different times	Malkanthi et al. (2018)Malkanthi, H., Umadevi, S., & Jamuna, K. (2018). Glycemic response and antioxidant activity of pumpkin seed powder (Cucurbita maxima) blended biscuits. Journal of Pharmacognosy and Phytochemistry, 7(4), 1877-1882.
Grape pomace	Cookies	Colour intensity↑, Appearance↑, Texture=, Taste=, Aroma↑, Acceptability↑	Anthocyanins↑, Total phenolics↑, Flavonoids↑, FRAP↑, Tannins↑	The availability of constituents of pomace is affected by many factors	Maner et al. (2017)Maner, S., Sharma, A. K., & Banerjee, K. (2017). Wheat flour replacement by wine grape pomace powder positively affects physical, functional and sensory properties of cookies. Proceedings of the National Academy of Sciences. India. Section B, Biological Sciences, 87(1), 109-113. http://dx.doi.org/10.1007/s40011-015-0570-5. http://dx.doi.org/10.1007/s40011-015-057...
Apple pomace	Rice cracker	Acceptance=, Appearance=, Flavor↑, Color↑, Texture=	Total fiber↑, Insoluble fiber↑, Soluble fiber↑, Flavonoids↑, Antioxidant capacity↑		Mir et al. (2017)Mir, S. A., Bosco, S. J. D., Shah, M. A., Santhalakshmy, S., & Mir, M. M. (2017). Effect of apple pomace on quality characteristics of brown rice based cracker. Journal of the Saudi Society of Agricultural Sciences, 16(1), 25-32. http://dx.doi.org/10.1016/j.jssas.2015.01.001. http://dx.doi.org/10.1016/j.jssas.2015.0...
Orange pomace	Extruded	Color↓, Aroma↓, Crispness, Taste↓, Acceptability↓	Insoluble fiber ↓, Soluble fiber ↓	Different concentrations were used with soymeal and wheat bran	Oduntan & Arueya (2019)Oduntan, A. O., & Arueya, G. L. (2019). Design, formulation, and characterization of a potencial “whole food” using fibre rich orange (Citrus sinensis Lin) pomace as base. Bioactive Carbohydrates and Dietary Fibre, 17, 1-8. http://dx.doi.org/10.1016/j.bcdf.2018.10.001. http://dx.doi.org/10.1016/j.bcdf.2018.10...

By-product	Bakery product (Substitution %)	Phenolic compound (µg/g dw)	Content (µg/g dw)	Extraction method	Reference
Black carrot pomace	Cake (15%)	Neochlorogenic acid	22.5	Aqueous/Methanol	Kamiloglu et al. (2017b)Kamiloglu, S., Ozkan, G., Isik, H., Horoz, O., Van Camp, J., & Capanoglu, E. (2017b). Black carrot pomace as a source of polyphenols for enhancing the nutritional value of cake: an in vitro digestion study with a standardized static model. Lebensmittel-Wissenschaft + Technologie, 77, 475-481. http://dx.doi.org/10.1016/j.lwt.2016.12.002. http://dx.doi.org/10.1016/j.lwt.2016.12....
		Chlorogenic acid (µg/g dw)	263
		Caffeic acid (µg/g dw)	1.6
Rice bran	Bread (30%)	Ferulic acid (µg/g dw)	289.3	Aqueous/Methanol	Irakli et al. (2015)Irakli, M., Katsantonis, D., & Kleisiaris, F. (2015). Evaluation of quality attributes, nutraceutical components and antioxidant potential of wheat bread substituted with rice bran. Journal of Cereal Science, 65, 74-80. http://dx.doi.org/10.1016/j.jcs.2015.06.010. http://dx.doi.org/10.1016/j.jcs.2015.06....
		p-Coumaric acid (µg/g dw)	78.9
		Sinapic acid (µg/g dw)	14.5
Red capsicum powder	Muffins (10%)	Ascorbic acid (mg GAE/100 g)	1.98	Acid extraction	Nath et al. (2018)Nath, P., Kale, S. J., Kaur, C., & Chauhan, O. (2018). Phytonutrient composition, antioxidant activity and acceptability of muffins incorporated with red capsicum pomace powder. Journal of Food Science and Technology, 55(6), 2208-2219. http://dx.doi.org/10.1007/s13197-018-3138-6. PMid:29892122. http://dx.doi.org/10.1007/s13197-018-313...
Date seed powder	Pita (20%)	Catechin (µg/g)	46.48	Aqueous/Methanol	Platat et al. (2015)Platat, C., Habib, H. M., Hashim, I. B., Kamal, H., AlMaqbali, F., Souka, U., & Ibrahim, W. H. (2015). Production of functional pita bread using date seed powder. Journal of Food Science and Technology, 52(10), 6375-6384. http://dx.doi.org/10.1007/s13197-015-1728-0. PMid:26396382. http://dx.doi.org/10.1007/s13197-015-172...
		Epicatechin (µg/g)	35.96
		Total hydroxycinnamic acids (µg/g)	62.39
		Total flavan-3-ols (µg/g)	6643.28
Wine grape pomace powder	Cookies (20%)	Anthocyanins (mg/g)	3.512	Acid extraction	Maner et al. (2017)Maner, S., Sharma, A. K., & Banerjee, K. (2017). Wheat flour replacement by wine grape pomace powder positively affects physical, functional and sensory properties of cookies. Proceedings of the National Academy of Sciences. India. Section B, Biological Sciences, 87(1), 109-113. http://dx.doi.org/10.1007/s40011-015-0570-5. http://dx.doi.org/10.1007/s40011-015-057...
Wine grape pomace powder	Cookies (20%)	Condensed tannins (mg/g)	1.766	Acid extraction
Buckwheat	Bread loaf (30%)	p-hydroxy-benzaldehyde (mg/kg dw)	32	Ethanol/Water & Methanol/Water	Verardo et al. (2018)Verardo, V., Glicerina, V., Cocci, E., Frenich, A. G., Romani, S., & Caboni, M. F. (2018). Determination of free and bound phenolic compounds and their antioxidant activity in buckwheat bread loaf, crust and crumb. Lebensmittel-Wissenschaft + Technologie, 87, 217-224. http://dx.doi.org/10.1016/j.lwt.2017.08.063. http://dx.doi.org/10.1016/j.lwt.2017.08....
		Syringic acid (mg/kg dw)	31.6
		trans-ferulic acid (mg/kg dw)	14.8
		Apigenin-6-C-arabinoside-8-C-hexoside Isomer I (mg/kg dw)	43.3
		Catechin (mg/kg dw)	15.7
		Epicatechin (mg/kg dw)	10.3
Hemp flour	Bread (50%)	Salicylic acid (mg/kg)	71	Basic/Acid/Methanol	Mikulec et al. (2019)Mikulec, A., Kowalski, S., Sabat, R., Skoczylas, Ł., Tabaszewska, M., & Wywrocka-Gurgul, A. (2019). Hemp flour as a valuable component for enriching physicochemical and antioxidant properties of wheat bread. Lebensmittel-Wissenschaft + Technologie, 102, 164-172. http://dx.doi.org/10.1016/j.lwt.2018.12.028. http://dx.doi.org/10.1016/j.lwt.2018.12....
		Ferulic acid (mg/kg)	220.7
		p-coumaric acid (mg/kg)	10.38
		Epicatechin (mg/kg)	195.24
		Protocatechuic acid (mg/kg)	96
Mango peel and paste	Muffin (75%)	Gallic acid (%)	19.52	Methanol/Acetonic	Ramírez-Maganda et al. (2015)Ramírez-Maganda, J., Blancas-Benítez, F. J., Zamora-Gasga, V. M., García-Magaña, M. de L., Bello-Pérez, L. A., Tovar, J., & Sáyago-Ayerdi, S. G. (2015). Nutritional properties and phenolic content of a bakery product substituted with a mango (Mangifera indica) “Ataulfo” processing by-product. Food Research International, 73, 117-123. http://dx.doi.org/10.1016/j.foodres.2015.03.004. http://dx.doi.org/10.1016/j.foodres.2015...
		Chlorogenic acid (%)	39.05
		Caffeic acid (%)	47.51
Cocoa hulls	Biscuit (0.32%)	Catechin (mg/g)	1.31	Water/Methanol	Papillo et al. (2019)Papillo, V. A., Locatelli, M., Travaglia, F., Bordiga, M., Garino, C., Coïsson, J. D., & Arlorio, M. (2019). Cocoa hulls polyphenols stabilized by microencapsulation as functional ingredient for bakery applications. Food Research International, 115, 511-518. http://dx.doi.org/10.1016/j.foodres.2018.10.004. PMid:30599972. http://dx.doi.org/10.1016/j.foodres.2018...
Cocoa hulls	Biscuit (0.32%)	Gallic acid (mg/g)	3.79	Water/Methanol

By-product	Bakery product (Substitution %)	In vitro studies	Human studies	References
Pumpkin seed powder	Biscuits	-	Glycemic index	Serra-Majem & Bautista-Castaño (2015)Serra-Majem, L., & Bautista-Castaño, I. (2015). Relationship between bread and obesity. British Journal of Nutrition, 113(Suppl. 2), S29-S35. http://dx.doi.org/10.1017/S0007114514003249. PMid:26148919. http://dx.doi.org/10.1017/S0007114514003...
Mango peel & paste	Muffin	Digestive enzyme inhibition (α-amylase)	-	Nyam et al. (2013)Nyam, K. L., Lau, M., & Tan, C. P. (2013). Fibre from pumpkin (Cucurbita pepo L.) seeds and rinds: physico-chemical properties, antioxidant capacity and application as bakery product ingredients. Malaysian Journal of Nutrition, 19(1), 99-110. PMid:24800388.
Black carrot pomace	Cake	Phenolic compounds release in digestive system	-	Tassoni et al. (2020)Tassoni, A., Tedeschi, T., Zurlini, C., Cigognini, I. M., Petrusan, J. I., Rodríguez, Ó., Neri, S., Celli, A., Sisti, L., Cinelli, P., Signori, F., Tsatsos, G., Bondi, M., Verstringe, S., Bruggerman, G., & Corvini, P. F. X. (2020). State-of-the-art production chains for peas, beans and chickpeas: valorization of agro-industrial residues and applications of derived extracts. Molecules, 25(6), 1383. http://dx.doi.org/10.3390/molecules25061383. PMid:32197427. http://dx.doi.org/10.3390/molecules25061...
Rice bran	Bread	Bioaccessibility in gastric and gastrointestinal digestion	-	Vasileva et al. (2018)Vasileva, I., Denkova, R., Chochkov, R., Teneva, D., Denkova, Z., Dessev, T., Denev, P., & Slavov, A. (2018). Effect of lavender (Lavandula angustifolia) and melissa (Melissa Officinalis) waste on quality and shelf life of bread. Food Chemistry, 253, 13-21. http://dx.doi.org/10.1016/j.foodchem.2018.01.131. PMid:29502812. http://dx.doi.org/10.1016/j.foodchem.201...
Apple pomace	Biscuits	Glycemic index by digestive system	-	Saura-Calixto (1998)Saura-Calixto, F. (1998). Antioxidant dietary fiber product: a new concept and a potential. Journal of Agricultural and Food Chemistry, 46(10), 4303-4306. http://dx.doi.org/10.1021/jf9803841. http://dx.doi.org/10.1021/jf9803841...
Mango fiber	Cookie & bread	Glycemic index by digestive system	-	Mesas & Alegre (2002)Mesas, J. M., & Alegre, M. T. (2002). El pan y su proceso de elaboración. Food Science and Technology, 3(5), 307-313. https://doi.org/1135-8122. https://doi.org/1135-8122...

[1] *Corresponding author: ealvarez@uacj.mx, nmartine@uacj.mx

Brasil

Brasil

Antioxidant dietary fiber-based bakery products: a new alternative for using plant-by-products

Abstract