| encapsulated bioactives from red pepper waste |
yogurt |
retention of
carotenoid (71.43%) and polyphenols
(increase up to 123.73%) and higher pigment retention during 21 days
of storage time |
(125) |
|
higher sensory and general acceptance due to better color,
appearance, and flavor |
| encapsulated
bioactives from grape skin |
whole wheat
cocoa biscuits (with 1.2, 2.3, and
3.5% addition of encapsulated extract on dough weight) |
increase of phenolic content (up to 134%) and
antioxidant capacity (up to 244%) |
(126) |
| reduction of phenolic content (16%) during cooking |
|
change of color and not relevant positive impact
on oxidative stability |
| encapsulated extract
addition level (significant influence on the sensory
acceptance) |
| free and encapsulated
phenolic extract from olive
leaf |
full-fat mayonnaise (∼80% oil) |
addition of both types of extract (improvement of dispersion degree of the sample, and causing lower spreadability, higher salty and bitter taste) |
(127) |
| addition of encapsulated extract (improvement of
physical properties) |
| enriched mayonnaise
with free or encapsulated extract (lower overall acceptance) |
| encapsulated black mulberry waste extract |
dark chocolate |
chitosan coated liposomal
powders (better anthocyanin
protection than spray-dried extract) |
(128) |
| encapsulation in liposomes (improvement of in
vitro bioaccessibility of anthocyanins) |
|
maximum fortification with encapsulated anthocyanins
(76.8% based on conching temperature and pH) |
| onion skin powder |
bread |
enhancement of bioaccessible lipid oxidation preventers
and compounds having chelating and antioxidant abilities |
(129) |
|
higher antioxidant activity |
| 2%–3% of onionskin
powder
addition (significant development of the antioxidant
capabilities) |
| up to 3% of onionskin powder
addition instead of wheat flour
(satisfactory consumers’ acceptance) |
| lettuce waste flour |
bread |
reduction of dough leavening capacity,
and increase
of bread moisture and firmness, phenolic content (up to 3.4 g GAE
kg–1), and antioxidant capacity (200%) |
(130) |
| addition of lettuce waste flour (at least 170 g kg–1) (improved fiber
content (>30 g kg–1), reduction of yeast odor and flavor intensity, and increase of silage and herbaceous scent and flavor, dried
fruit flavor, acid, and sour taste) |
| enriched
bread with 170 and 575 g kg–1 addition of lettuce flour (comparable sensory
properties and consumer acceptability with commercial wholemeal
bread containing similar rye bran content) |
| olive paste flour |
durum wheat
spaghetti |
the best addition amount of olive
paste flour
for enrichment (10% (w/w)) |
(131) |
| addition of 10% olive paste flour (an increase of total
polyphenol content [from 82.39 μg/g DW to 245.08
μg/g DW], 15 times higher in apigenin, luteolin,
and quercetin levels) |
| addition of transglutaminase
(0.6%) to enriched pasta with
10% olive paste flour (increase of overall pasta quality) |
| enriched spaghetti with 10% olive paste flour and
0.6% transglutaminase
(very similar quality with the control sample for uncooked
and cooked spaghetti) |
| carrot
pomace powder and dushab (a traditional
grape juice concentrate) |
cakes |
addition of carrot pomace powder and dushab (reduction of specific volume of cakes and increase of moisture
content, color difference, browning index, firmness, and reduction of cohesiveness with increase of added amount) |
(132) |
|
increase of carrot pomace powder addition
(increase of chewiness and gumminess) |
| addition of dushab (not effective on chewiness
and gumminess, and decrease of cake springiness) |
| grape residue flour |
grape ice cream |
addition of 2% of grape residue flour (increase of protein, lipids, ash, dietary fiber, total energy value, reducing
sugars, total phenolics, flavonoids, flavonols, and anthocyanins,
and higher radical scavenging ability) (satisfactory
sensory attributes and the best formulation among other ice creams
containing grape residue flour in different levels) |
(133) |
| apple pomace powder |
stirred-type yogurt |
addition of apple pomace powder (2%–3%) (alteration on the structure
of stirred yogurt) |
(134) |
| apple pomace powder addition into the diluted yogurt system
(potential stabilization of acid drink and reduction of protein aggregates sedimentation) |
| coffee
pulp extract |
probiotic beverage with or without kefir
culture |
probiotic beverage from coffee pulp extract
by steam pretreatment
with kefir culture (improvement of phytochemicals, physicochemical
properties, and enhancement of organoleptic properties,
the best overall acceptance according to the control
beverage without kefir cultures) |
(135) |
