Table 2.
TPC and antioxidant capacity of bakery products formulated by the addition of waste from seed and oilseed crops.
| Agri-Food Waste (AFW) | Functional Ingredient from AFW | AFW-Enriched Product | TPC and TFC | Antioxidant Capacity | Reference |
|---|---|---|---|---|---|
| Carob germ | Powder/Flour | Bread added with carob germ flour (8% w/w) | TPC (control): 1.73 1 TPC (enriched): 5.53 1 |
DPPH (control): 3.77 5 DPPH (enriched): 26.45 5 TEAC (control): 11.45 6 TEAC (enriched): 25.84 6 FRAP (control): 0.06 7 FRAP (enriched): 0.24 7 ORAC (control): 4.59 6 ORAC (enriched): 26.41 6 |
Rico et al. [103] |
| Carob pod | Powder/Flour | Bread added with carob pod flour (8% w/w) | TPC (control): 1.73 1 TPC (enriched): 5.95 1 |
DPPH (control): 3.77 5 DPPH (enriched): 22.16 5 TEAC (control): 11.45 6 TEAC (enriched): 26.05 6 FRAP (control): 0.06 7 FRAP (enriched): 0.27 7 ORAC (control): 4.59 6 ORAC (enriched): 29.56 6 |
Rico et al. [103] |
| Carob seed peel | Powder/Flour | Bread added with carob seed peel flour (8% w/w) | TPC (control): 1.73 1 TPC (enriched): 2.32 1 |
DPPH (control): 3.77 5 DPPH (enriched): 18.19 5 TEAC (control): 11.45 6 TEAC (enriched): 12.04 6,* FRAP (control): 0.06 7 FRAP (enriched): 0.09 7,* ORAC (control): 4.59 6 ORAC (enriched): 21.40 61 |
Rico et al. [103] |
| Soybean and chickpea husk | Extract | White bread added with soybean or chickpea husk extract (2% w/w) | TPC (control): 23.2 2 TPC (enriched, soybean): 103.6 2 TPC (enriched, chickpea): 110.1 2 |
DPPH (control): 0.354 6 DPPH (enriched, soybean): 1.096 6 DPPH (enriched, chickpea): 1.167 6 ABTS (enriched, control): 1.145 6 ABTS (enriched, soybean): 2.567 6 ABTS (enriched, chickpea): 3.035 6 FRAP (enriched, control): 0.819 6 FRAP (enriched, soybean): 1.800 6 FRAP (enriched, chickpea): 1.247 6 |
Niño-Medina et al. [104] |
| Hazelnut testa | Powder/Flour | Bread added with hazelnut testa at a substitution level of 4, 6, 8, and 10% w/w | TPC (control bread): 205.7 2 TPC (4%):669.0 2 TPC (6%): 1058.1 2 TPC (8%): 1499.1 2 TPC (10%): 1942.7 2 |
- | Velioǧlu et al. [105] |
| Hazelnut testa | Powder/Flour | Cookies added with hazelnut testa at a substitution level of 4, 6, 8, and 10% w/w | TPC (control): 156.8 2 TPC (4%): 497.7 2 TPC (6%): 654.5 2 TPC (8%): 808.0 2 TPC (10%): 977.7 2 |
- | Velioǧlu et al. [105] |
| Hazelnut testa | Powder/Flour | Cake added with hazelnut testa at a substitution level of 4, 6, 8, and 10% w/w | TPC (control): 167.8 2 TPC (4%): 645.7 2 TPC (6%): 805.0 2 TPC (8%): 1134.2 2 TPC (10%): 1312.6 2 |
- | Velioǧlu et al. [105] |
| Chia seed pomace | Powder/Flour | Wheat bread added with chia seed pomace (5% w/w) at 6 and 15% of fat content | TPC (control):≈ 23 2 TPC (enriched, pomace 6% fat): ≈ 29 2 TPC (enriched, pomace 15% fat): ≈ 28 2 |
DPPH (control): 28 5 DPPH (enriched, pomace 6% fat): 35 5 DPPH (enriched, pomace 15% fat): 35 5 |
Zdybel et al. [110] |
| Chia seed pomace | Powder/Flour | GF bread (maize and rice flour 1:1) with chia seed pomace (5% w/w substitution) at 6 and 15% of fat content | TPC (control):≈ 30 2
TPC (enriched, pomace 6% fat): ≈ 36 2 TPC (enriched, pomace 15% fat): ≈ 35 2 |
DPPH (control): 33 5 DPPH (enriched, pomace 6% fat): 40 5 DPPH (enriched, pomace 15% fat): 40 5 |
Zdybel et al. [110] |
| Coffee husk | Extract | GF bread added with coffee husk extract (2.5%) | TPC (control): 54.69 10 TPC (enriched): 121.12 10 Chlorogenic acid (control): nd Chlorogenic acid (enriched): 2 11 |
TAC (control): 76.10 10 TAC (enriched): 129.39 10 |
Guglielmetti et al. [107] |
| Coffee silver skin | Extract | GF bread added with coffee silver skin extract (2.5%) | TPC (control): 54.69 10 TPC (enriched): 254.92 10 Chlorogenic acid (control): nd Chlorogenic acid (enriched): 2511 |
TAC (control): 76.10 10 TAC (enriched): 288.27 10 |
Guglielmetti et al. [107] |
| Cocoa husk | Powder/Flour | Corn snack enriched with cocoa husk (5%, 10% and 15%) | TPC (non-extruded, control): 55.17 2 TPC (non-extruded, enriched 5%): 84.37 2 TPC (non-extruded, enriched 10%): 105.14 2 TPC (non-extruded, enriched 15%): 109.91 2 TPC (extruded, control): 48.63 2 TPC (extruded, enriched 5%): 72.25 2 TPC (extruded, enriched 10%): 83.99 2 TPC (extruded, enriched 15%): 105.68 2 |
TAC (non-extruded, control): 11.03 5 TAC (non-extruded, enriched 5%): 11.24 5 TAC (non-extruded, enriched 10%): 19.60 5 TAC (non-extruded, enriched 15%): 23.47 5 TAC (extruded, control): 11.25 5 TAC (extruded, enriched 5%): 20.55 5 TAC (extruded, enriched 10%): 25.76 5 TAC (extruded, enriched 15%): 33.08 5 |
Jozinović et al. [109] |
| Dry olive paste | Powder/Flour | Bread enriched by dry olive paste flour (10% w/w) | TPC (control): 28 2 TPC (enriched): 196 2 TFC (control): 6 3 TFC (enriched): 85 3 |
ABTS (control): 0.24 8
ABTS (enriched): 21.64 8 |
Cedola et al. 2019 [111] |
| Olive mill waste water (OMWW) and olive paste (OP) | Water and Powder/Flour | Bread added with i) olive mill wastewater (OMWW) (3:5 water:flour w/w), ii) olive paste (OP) (10% w/w), and iii) OMWW+OP | TPC (control): 14 2 TPC (OMWW): 49 2 TPC (OP): 133 2 TPC (OMWW +OP): 180 2 |
ABTS (control): 0.046 8 ABTS (OMWW): 0.08 8 ABTS (OP): 0.42 8 ABTS (OMWW +OP): 0.67 8 FRAP (control): 1.8 7 FRAP (OMWW): 5.6 7 FRAP (OP): 17 9 FRAP (OMWW +OP): 25.3 7 |
Cedola et al. 2020 [112] |
| Olive paste | Powder/Flour | “Taralli” added with fermented olive paste (20% w/w) from black olives of cultivar Cellina di Nardò (CdN) or Leccino (LEC) | TPC (control): nd TPC (enriched, CdN): 1377 4 TPC (enriched, LEC): 1016 4 |
- | Durante et al. [113] |
| Olive-leaf extract | Extract | “Taralli” added with olive-leaf extract | TPC (control): 43 2 TPC (enriched): 61 2 TFC (control): 9 3 TFC (enriched): 36 3 |
FRAP (control): 3.48 9 FRAP (enriched): 4.86 9 |
Cedola et al. [114] |
| Olive pomace | Powder/Flour | Bread added with olive pomace (freeze-dried, 5% w/w) | Hydroxytyrosol (control): nd Hydroxytyrosol (enriched): 235 4 Tyrosol (control): nd Tyrosol (enriched): 43 4 |
- | Cecchi et al. [115] |
| Olive pomace | Powder/Flour | Whole wheat bread (baker’s yeast fermented or sourdough) added with defatted olive pomace (4% w/w) | Baker’s yeast fermented: TPC (control): 756.1 4 TPC (enriched): 876.7 4 Sourdough fermented: TPC (control): 299.6 4 TPC (enriched): 617.2 4 |
- | Di Nunzio et al. [116] |
| Olive pomace | Powder/Flour | Whole einkorn biscuits added with defatted olive pomace (2.5% w/w) | TPC (control): 226 4 TPC (enriched): 316 4 |
- | Di Nunzio et al. [116] |
1 µmol GAE g−1 DM; 2 mg GAE 100 g−1 DM; 3 mg QE 100 g−1 DM; 4 µg g−1 DM; 5 DPPH % of inhibition; 6 µmol TEAC g−1 DM; 7 µmol Fe g−1 DM; 8 mg TEAC g−1 DM; 9 µmol FeSO4 7H2O/g; 10 mg CGA g−1 DM; 11 mg 100 g−1; * not statistically different from the control; TPC: total phenolic content; TFC: total flavonoid content; GAE: gallic acid equivalents; nd: not detected; QE: quercetin equivalents.