Nutritional Improvements of Sourdough Breads Made with Freeze-Dried Functional Adjuncts Based on Probiotic Lactiplantibacillus plantarum subsp. plantarum and Pomegranate Juice

New types of sourdough breads are proposed, made with freeze-dried sourdough adjuncts based on: (i) subsp. ATCC 14917, a potential probiotic (LP) alone or (ii) with the addition of unfermented pomegranate juice (LPPO) and (iii) pomegranate juice fermented by the same strain (POLP). Physicochemical,...

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Bibliographic Details
Published in:Antioxidants 2023-05, Vol.12 (5), p.1113
Main Authors: Plessas, Stavros, Mantzourani, Ioanna, Alexopoulos, Athanasios, Alexandri, Maria, Kopsahelis, Nikolaos, Adamopoulou, Vasiliki, Bekatorou, Argyro
Format: Article
Language:English
Subjects:
Acetic acid
Acidity
Amino acids
Antimicrobial agents
antioxidant capacity
Bakeries
Bread
Dietary fiber
Drinking water
Fermentation
Flour
Fruits
Gallic acid
Juices
Lactiplantibacillus plantarum
Lactiplantibacillus plantarum subsp. plantarum ATCC 14917
phenolic content
phytic acid
Phytochemicals
pomegranate juice
Probiotics
Proteins
Seeds
Sensory properties
Sodium hydroxide
Sourdough
sourdough bread
Vitamin E
Wheat
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Summary:New types of sourdough breads are proposed, made with freeze-dried sourdough adjuncts based on: (i) subsp. ATCC 14917, a potential probiotic (LP) alone or (ii) with the addition of unfermented pomegranate juice (LPPO) and (iii) pomegranate juice fermented by the same strain (POLP). Physicochemical, microbiological, and nutritional characteristics (in vitro antioxidant capacity, AC, total phenolics, TPC, and phytate content) of the breads were evaluated and compared with commercial sourdough bread. All adjuncts performed well; the best results being those obtained by POLP. Specifically, the highest acidity (9.95 mL of 0.1 M NaOH) and organic acid content (3.02 and 0.95 g/kg, lactic and acetic acid, respectively) as well as better resistance to mold and rope spoilage (12 and 13 days, respectively) were observed for POLP3 bread (sourdough with 6% POLP). Significant nutritional improvements were observed by all adjuncts, in terms of TPC, AC, and phytate reduction (103 mg gallic acid/100 g, 232 mg Trolox/100 g, and 90.2%, respectively, for POLP3). In all cases, the higher the amount of adjunct, the better the results. Finally, the good sensory properties of the products indicate the suitability of the proposed adjuncts for sourdough breadmaking, while their application in freeze-dried, powdered form can facilitate commercial application.
ISSN:2076-3921
2076-3921
DOI:10.3390/antiox12051113