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Article

Production of Long Fermentation Bread with Jabuticaba Peel Flour Added: Technological and Functional Aspects and Impact on Glycemic and Insulinemic Responses

by
Miriam Regina Canesin Takemura
1,
Juliana Silva da Graça
1,
Marianna Miranda Furtado
1,
Marcella Camargo Marques
1,
Anderson S. Sant’Ana
1,
Mário Roberto Maróstica Junior
1,
Lilian Regina Barros Mariutti
1,
Bruno Geloneze
2 and
Cinthia Baú Betim Cazarin
1,*
1
Department of Food Science and Nutrition, School of Food Engineering, Universidade Estadual de Campinas, Campinas CEP: 13083-862, SP, Brazil
2
Obesity and Comorbities Research Center (OCRC), Universidade Estadual de Campinas, Campinas CEP: 13083-864, SP, Brazil
*
Author to whom correspondence should be addressed.
Foods 2024, 13(18), 2878; https://doi.org/10.3390/foods13182878
Submission received: 25 July 2024 / Revised: 1 September 2024 / Accepted: 5 September 2024 / Published: 11 September 2024
(This article belongs to the Special Issue Advances in Cereal and Cereal Product Chemistry, Nutrition and Technology: 2nd Edition)
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Abstract

The consumption of jabuticaba (Plinia cauliflora), a native Brazilian fruit, has shown promising results concerning some metabolic disorders. Therefore, studying it may aid in the development of products capable of preventing or delaying pathological conditions. The objective of the present study was to formulate a functional sourdough bread with the inclusion of jabuticaba peel flour (JPF) and to evaluate the effect on the postprandial response. The proximate composition of the JPF and bread, the stability of the antioxidant compounds after baking, and the functional activity in a clinical trial were carried out to develop the product and guarantee its quality. JPF increased the fiber content of the bread in comparison to the control from 1.0 g/100 g to 2.3–2.9 g/100 g. Also, the antioxidant capacity increased 1.35 to 3.53 times by adding JPF to the bread, as well as the total reducing capacity (1.56 to 2.67 times). The bread’s shelf life was guaranteed for seven days. In the clinical trial, the consumption of control bread resulted in a glycemia peak at 30 min, remaining high until 45 min; for the JPF bread, we noticed a less prominent peak at 45 min and a decrease with less inflection until 180 min. The serum antioxidant capacity of the individuals increased after the 3 h. Although no statistical difference was observed between the groups in the satiety profile, JPF bread presented higher scores after 60 min. Furthermore, a lessened desire to eat other foods and hunger was observed after consuming JPF bread. The inclusion of JPF in the bread manufacturing process promoted a longer shelf life and increased nutritional quality.
Keywords: anthocyanins; bioactive compounds; nutritional composition; Brazilian native fruit anthocyanins; bioactive compounds; nutritional composition; Brazilian native fruit

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MDPI and ACS Style

Takemura, M.R.C.; da Graça, J.S.; Furtado, M.M.; Marques, M.C.; Sant’Ana, A.S.; Maróstica Junior, M.R.; Mariutti, L.R.B.; Geloneze, B.; Cazarin, C.B.B. Production of Long Fermentation Bread with Jabuticaba Peel Flour Added: Technological and Functional Aspects and Impact on Glycemic and Insulinemic Responses. Foods 2024, 13, 2878. https://doi.org/10.3390/foods13182878

AMA Style

Takemura MRC, da Graça JS, Furtado MM, Marques MC, Sant’Ana AS, Maróstica Junior MR, Mariutti LRB, Geloneze B, Cazarin CBB. Production of Long Fermentation Bread with Jabuticaba Peel Flour Added: Technological and Functional Aspects and Impact on Glycemic and Insulinemic Responses. Foods. 2024; 13(18):2878. https://doi.org/10.3390/foods13182878

Chicago/Turabian Style

Takemura, Miriam Regina Canesin, Juliana Silva da Graça, Marianna Miranda Furtado, Marcella Camargo Marques, Anderson S. Sant’Ana, Mário Roberto Maróstica Junior, Lilian Regina Barros Mariutti, Bruno Geloneze, and Cinthia Baú Betim Cazarin. 2024. "Production of Long Fermentation Bread with Jabuticaba Peel Flour Added: Technological and Functional Aspects and Impact on Glycemic and Insulinemic Responses" Foods 13, no. 18: 2878. https://doi.org/10.3390/foods13182878

APA Style

Takemura, M. R. C., da Graça, J. S., Furtado, M. M., Marques, M. C., Sant’Ana, A. S., Maróstica Junior, M. R., Mariutti, L. R. B., Geloneze, B., & Cazarin, C. B. B. (2024). Production of Long Fermentation Bread with Jabuticaba Peel Flour Added: Technological and Functional Aspects and Impact on Glycemic and Insulinemic Responses. Foods, 13(18), 2878. https://doi.org/10.3390/foods13182878

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