New insights into non-extractable phenolic compounds analysis.

This study investigated the effects of different yerba mate (YM) proportions (1.5, 2.5, and 4.5 g YM/100 g whole wheat flour (WWF) and particle sizes (245, 415.5, and 623.9 µm) on dough rheological properties, antioxidant activity, and bread characteristics. The addition of YM leaves led to a possible interaction between its phenolic compounds and the gluten network within the dough, without negative effects on dough formation. However, the larger YM particle size (623.9 µm) caused a weakening of the protein network, resulting in lower quality product compared to the other samples. Improved bread quality was found when the YM leaves were added at 2.5 g YM/100 g WWF. The total amount of phenolic compounds and the antioxidant activity increased as the proportion of YM increased in both flour and bread. Moreover, the phenolic compounds in 2.5 g YM/100 g WWF breads were stable during baking, showing no significant losses in the amount of phenolic compounds and antioxidant activity. These results suggest the YM can be successfully incorporated into baked product, improving its functional characteristics. PRACTICAL APPLICATION: This study evaluates the technological quality of bakery product made by incorporating yerba mate leaves in whole wheat flour. The results will contribute to the production of a bread with greater functional properties due to the presence of polyphenols and phytochemicals.

Effect of yerba mate (Ilex paraguariensis) leaves on dough properties, antioxidant activity, and bread quality using whole wheat flour.

Uvaia ( Eugenia pyriformis Cambess – Myrtaceae) is an unexplored fruit with a remarkable aroma and a high content of bioactive compounds with biological properties. In this study, a bibliometric analysis of the scientific research of uvaia was conducted over the last 21 years, aiming to elucidate the research trends and perspectives in this field of science. In total, 106 articles, 6 reviews, 2 case reports, and 2 patents were published related to research on uvaia. The most expressive research fields were Agriculture , Plant Sciences , and Food Science Technology . The most used keywords revealed that the main studied topics in the field focused on botanical identification, seed germination, agro-industrial processing, postharvest conservation, volatile compounds, nutritional composition, phytochemicals, and antioxidant capacity. Over the years, uvaia has been applied for the formulation of health food products, such as juices, ice cream, jams, compotes, yogurt, and sherbet. Finally, this overview contributes to decision-making and provides crucial importance for the development of functional food products from uvaia. • A bibliometric analysis of uvaia ( Eugenia pyriformis Cambess) was conducted to elucidate the research trends and perspectives. • The main studied topics focused on agro-industrial processing, postharvest conservation, phytochemicals, and antioxidant capacity. • Uvaia was applied for the formulation of health food products, such as juices, ice cream, jams, compotes, yogurt, and sherbet. • This overview contributes to the decision-making and provides crucial importance for the development of functional food products with uvaia. 

Uvaia (Eugenia pyriformis Cambess – Myrtaceae): An overview from the origin to recent developments in the food industry – A bibliometric analysis

Untargeted metabolomics analysis reveals improved phenolic profile in whole wheat bread with yerba mate and the effects of the bread-making process.

Rice bran (RB) is a valuable byproduct derived from rice milling that represents an excellent opportunity for dietary inclusion. Bioactive components with antioxidant potential have been reported in RB, gaining the considerable attention of researchers. However, RB requires a stabilization process after milling to prevent it from becoming rancid and promote its commercial consumption. The aim of this study was to evaluate the effects of substituting stabilized rice bran (SRB) for wheat flour at levels of 10, 15, 20 and 25% on the proximate composition, dietary fiber, dough rheology, antioxidant properties, content of bioactive compounds, and sensory attributes of white wheat-based bread. Results indicated that the incorporation of SRB increased the bread’s insoluble dietary fiber, phytic acid, total polyphenol content, γ-oryzanol, γ-aminobutyric acid, and antioxidant properties, while decreased its water absorption capacity, elasticity, volume, β-glucans, and soluble dietary fiber content. Moreover, substituting wheat flour for SRB at levels higher than 15% affected sensory attributes, such as color, odor, flavor, and softness. This study highlights the potential application of SRB flour in bread-making to increase nutritional, and functional properties of white wheat bread.

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The Effect of Stabilized Rice Bran Addition on Physicochemical, Sensory, and Techno-Functional Properties of Bread

This study investigated the effect of different fermentation times of dough made with whole wheat flour (WWF) added with yerba mate (YM), and the effect on rheological behavior, release of phenolic compounds, and antioxidant activity. Three treatments were evaluated: YM1 (2.5%; w/w), YM2 (4.5%; w/w), and the control sample (0%). The dough fermentative behavior showed an alteration in CO2 production, and dough volume was reduced in the presence of YM. The addition of YM, together with the fermentation process, increased the free, bound, and total phenolic content, as well as the antioxidant activity of the dough. The addition of 4.5% of YM showed higher content for free phenolic compounds on the dough after the fermentation. 26 phenolic compounds were identified in the dough samples. Rutin was the main compound in doughs with YM, comprising 79% and 61% of total phenolic content of YM2 and YM1, respectively. The phenolic profile demonstrated that fermentation times of 30 and 60 min released greater amounts of compounds in the three studied doughs, mostly caffeic acid, ferulic acid, chlorogenic acid, p-coumaric acid, isoquercetin, and rutin. These results suggest that the dough fermentation process may be a determining factor for the release of phenolic compounds.

The addition of yerba mate leaves on bread dough has influences on fermentation time and the availability of phenolic compounds

Eugenia pyriformis Cambess, commonly known as uvaia, is a native Brazilian plant. Among its benefits are the high concentration of vitamin C, carotenoids and sources of phytochemicals such as pheno...

Heloisa Patrício Inácio

Papers

The addition of yerba mate leaves on bread dough has influences on fermentation time and the availability of phenolic compounds

A Comprehensive Review of Eugenia Pyriformis Cambess: Reported Bioactivities and Health Effects