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The Effect of Incorporating Fermented Elderberries (Sambucus nigra) into Bread: Quality, Shelf Life, and Biological Enhancement

2025Journal article Open access
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datacite.subject.fosCiências Agrárias::Biotecnologia Agrária e Alimentar
datacite.subject.sdg12:Produção e Consumo Sustentáveis
datacite.subject.sdg15:Proteger a Vida Terrestre
dc.contributor.authorSeixas, Natália
dc.contributor.authorPaula, Vanessa B.
dc.contributor.authorDias, Teresa
dc.contributor.authorDias, Luís G.
dc.contributor.authorEstevinho, Letícia M.
dc.date.accessioned2025-05-14T10:50:29Z
dc.date.available2025-05-14T10:50:29Z
dc.date.issued2025
dc.description.abstractElderberries, 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.eng
dc.description.sponsorshipThis work was supported by national funds through FCT/MCTES (PIDDAC): CIMO, UIDB/00690/2020 (DOI:10.54499/UIDB/00690/2020), and UIDP/00690/2020 (DOI:10.54499/UIDP/ 00690/2020); and SusTEC, LA/P/0007/2020 (DOI: 10.54499/LA/P/0007/2020).
dc.identifier.citationThe Effect of Incorporating Fermented Elderberries (Sambucus nigra) into Bread: Quality, Shelf Life, and Biological Enhancement. Foods. ISSN 2304-8158, 14:5, p. 1-
dc.identifier.doi10.3390/foods14050724
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10198/34472
dc.language.isoeng
dc.peerreviewedyes
dc.publisherMDPI
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
dc.relation.ispartofFoods
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectElderberries (Sambucus nigra)
dc.subjectFermentation
dc.subjectBread
dc.subjectShelf life
dc.subjectBiological activity
dc.titleThe Effect of Incorporating Fermented Elderberries (Sambucus nigra) into Bread: Quality, Shelf Life, and Biological Enhancementeng
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
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.citation.endPage15
oaire.citation.issue5
oaire.citation.startPage1
oaire.citation.titleFoods
oaire.citation.volume14
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.affiliation.nameInstituto Politécnico de Bragança
person.familyNameSeixas
person.familyNamePaula
person.familyNameDias
person.familyNameDias
person.familyNameEstevinho
person.givenNameNatália
person.givenNameVanessa B.
person.givenNameTeresa
person.givenNameLuís G.
person.givenNameLetícia M.
person.identifier142703
person.identifier.ciencia-idC816-E8C4-7D3F
person.identifier.ciencia-id5F16-A866-562D
person.identifier.ciencia-id2F11-9092-FAAF
person.identifier.ciencia-idBA14-09D6-A406
person.identifier.orcid0000-0001-7281-8598
person.identifier.orcid0000-0002-9419-9561
person.identifier.orcid0000-0002-1210-4259
person.identifier.orcid0000-0002-9249-1948
person.identifier.scopus-author-id56830642600
person.identifier.scopus-author-id23569169900
person.identifier.scopus-author-id6506577664
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
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