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Nutritional profiling, fiber content and in vitro bioactivities of wheat-based biscuits formulated with novel ingredients

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dc.contributor.authorMesias, Marta
dc.contributor.authorMorales, Francisco J.
dc.contributor.authorCaleja, Cristina
dc.contributor.authorPires, Tânia C.S.P.
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorBarros, Lillian
dc.contributor.authorPereira, Eliana
dc.date.accessioned2024-05-16T15:55:26Z
dc.date.available2024-05-16T15:55:26Z
dc.date.issued2024
dc.description.abstractThis study evaluated the nutritional profile and fiber content of innovative formulations of wheat-based biscuits enriched with chia seeds, carob flour and coconut sugar. The in vitro antioxidant, cytotoxic, anti-inflammatory and antimicrobial activities were also investigated to understand the potential health advantages of the incorporation of these new ingredients. The novel biscuits demonstrated significant improvements in protein and mineral content, with increases of 50% and 100% in chia biscuits, and up to 20% and 40% in carob biscuits, respectively. Fiber also notably increased, particularly in samples containing 10% carob flour, which increased four times as compared to wheat-based samples. The new ingredients exhibited antibacterial and antifungal activity, particularly against Yersinia enterocolitica (minimum inhibitory concentration 1.25 mg mL(-1) in coconut sugar) and Aspergillus fumigatus (minimum inhibitory concentration/minimum fungicidal concentrations 2.5/5 mg mL(-1) in chia seeds). However, the final biscuits only displayed antifungal properties. Carob flour and chia seeds had a remarkably high capacity to inhibit the formation of TBARS and promoted greater antioxidant activity in biscuit formulations, with EC50 values decreasing from 23.25 mg mL(-1) (control) to 4.54 mg mL(-1) (15% defatted ground chia seeds) and 1.19 mg mL(-1) (10% carob flour). Only chia seeds exhibited cellular antioxidant, anti-inflammatory and cytotoxic activity, attributes that were lost when seeds were added into the biscuits. These findings highlight the potential health benefits of these ingredients, particularly when incorporated in new wheat-based formulations.pt_PT
dc.description.sponsorshipThis work was supported by the Community of Madrid and European funding from FSE and FEDER programs (project S2018/BAA-4393, AVANSECAL-II-CM). The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/MCTES CIMO (UIDB/00690/2020 and UIDP/00690/2020) and SusTEC (LA/P/0007/2020); national funding by FCT, P.I., through the institutional scientific employment program-contract for L. Barros and R. Calhelha contracts, through the individual scientific employment program-contract for E. Pereira (2021.03908.CEECIND). C. Caleja are grateful to the VIIAFOOD-Plataforma de Valorizac & atilde;o, Industrializac & atilde;o e Inovac & atilde;o comercial para o AgroAlimentar project for her contract (No. C644929456-00000040), a project supported under the PRR (https://www.recuperarportugal.gov.pt; accessed in 22 July 2023), and financed by the European Union/Next Generation EU. project for her contract.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationMesias, Marta; Morales, Francisco J.; Caleja, Cristina; Pires, Tânia C.S.P.; Calhelha, Ricardo C.; Barros, Lillian; Pereira, Eliana (2024). Nutritional profiling, fiber content and in vitro bioactivities of wheat-based biscuits formulated with novel ingredients. Food & Function. ISSN 2042-6496. 15:8, p. 4051-4064pt_PT
dc.identifier.doi10.1039/D4FO00204Kpt_PT
dc.identifier.eissn2042-650X
dc.identifier.issn2042-6496
dc.identifier.urihttp://hdl.handle.net/10198/29779
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherRoyal Society of Chemistrypt_PT
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
dc.relationGluMush - Improvement of beta-glucans recovery from mushroom bioresidues by gamma irradiation and microwave-assisted aqueous two-phase extraction
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAntioxidantpt_PT
dc.subjectBreadpt_PT
dc.titleNutritional profiling, fiber content and in vitro bioactivities of wheat-based biscuits formulated with novel ingredientspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardNumberUIDB/00690/2020
oaire.awardNumberUIDP/00690/2020
oaire.awardNumberLA/P/0007/2020
oaire.awardNumber2021.03908.CEECIND/CP1677/CT0004
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
oaire.awardTitleGluMush - Improvement of beta-glucans recovery from mushroom bioresidues by gamma irradiation and microwave-assisted aqueous two-phase extraction
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND4ed/2021.03908.CEECIND%2FCP1677%2FCT0004/PT
oaire.citation.endPage4064pt_PT
oaire.citation.issue8pt_PT
oaire.citation.startPage4051pt_PT
oaire.citation.titleFood & Functionpt_PT
oaire.citation.volume15pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamCEEC IND4ed
person.familyNameCaleja
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person.familyNameCalhelha
person.familyNameBarros
person.familyNamePereira
person.givenNameCristina
person.givenNameTânia C.S.P.
person.givenNameRicardo C.
person.givenNameLillian
person.givenNameEliana
person.identifier2118829
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person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-idBE17-462D-9A75
person.identifier.orcid0000-0002-5769-8484
person.identifier.orcid0000-0002-3954-3833
person.identifier.orcid0000-0002-6801-4578
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-2854-6745
person.identifier.ridQ-2842-2018
person.identifier.ridJ-2172-2014
person.identifier.ridJ-3600-2013
person.identifier.ridQ-8017-2018
person.identifier.scopus-author-id36514202500
person.identifier.scopus-author-id57057440000
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project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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