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Publication
The Effect of Incorporating Fermented Elderberries (Sambucus nigra) into Bread: Quality, Shelf Life, and Biological Enhancement
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Advisor(s)
Abstract(s)
Elderberries, known for their antioxidant, anti-inflammatory, and antiviral properties, have traditionally been used to prevent and treat infections and boost the immune system. By increasing the quantity and quality of certain compounds, fermentation can potentially make them more effective as food additives. The aim of this study was to evaluate the effect of incorporating fermented elderberries on the bioactivity and shelf life of a traditional bread. The elderberry fermentation process was optimised using Saccharomyces cerevisiae, guided by a Plackett–Burman experimental design. The aim was to assess the impact of incorporating fermented elderberries into bread on its bioactive properties and shelf life. The fermentation of the elderberries was found to enhance their bioactive compounds and antioxidant activity. The total phenolic content ranged from 8.63 to 20.56 mg GAE/g (in samples without and with 2% extract, respectively). The antioxidant capacity, measured using the FRAP method, also showed a significant increase with the addition of the extract (from 9.16 to 26.66 mg Fe (II) E/g of the sample). Furthermore, bread enriched with fermented elderberry extracts demonstrated an extended shelf life during the study period.
Description
Keywords
Elderberries (Sambucus nigra) Fermentation Bread Shelf life Biological activity
Pedagogical Context
Citation
The Effect of Incorporating Fermented Elderberries (Sambucus nigra) into Bread: Quality, Shelf Life, and Biological Enhancement. Foods. ISSN 2304-8158, 14:5, p. 1-
Publisher
MDPI