Microcrystalline Cellulose Isolation and Impregnation with Sappan Wood Extracts As Antioxidant Dietary Fiber for Bread Preparation

Overview

Journal ACS Omega

Publisher American Chemical Society

Specialty Chemistry

Date 2023 Sep 4

PMID 37663459

Authors

Athitaya Homyuen

Gawisara Vanitjinda

Naiyasit Yingkamhaeng

Prakit Sukyai

Affiliations

Soon will be listed here.

Abstract

Microcrystalline cellulose (MCC) has gained considerable attention as a functional ingredient in bread making. This work demonstrates the isolation of MCC from sugar cane bagasse (SCB) for preparing bread. The effect of MCC on bread attributes and antioxidant activity by impregnation with sappan wood extract (SAP) was evaluated. The highest crystallinity index and suitable size of MCC were achieved at 85 °C under 90 min hydrolysis condition. Increasing MCC/SAP levels in bread showed a significant increase in bread color with decreases in the specific volume and baking loss. There was a positive correlation between bread texture and the MCC/SAP level. The addition of MCC/SAP interfered with the bread hardness. Low MCC/SAP levels have no effect on springiness and cohesiveness; however, 4% MCC/SAP has significantly decreased these attributes, with the highest antioxidant activity and phenolic content. Therefore, MCC can be functionalized with SAP as an antioxidant fiber additive for health benefits in bakery products.

References

Klemm D, Heublein B, Fink H, Bohn A . Cellulose: fascinating biopolymer and sustainable raw material. Angew Chem Int Ed Engl. 2005; 44(22):3358-93. DOI: 10.1002/anie.200460587. View

Sivam A, Sun-Waterhouse D, Quek S, Perera C . Properties of bread dough with added fiber polysaccharides and phenolic antioxidants: a review. J Food Sci. 2011; 75(8):R163-74. PMC: 3032915. DOI: 10.1111/j.1750-3841.2010.01815.x. View

Manh Hung T, Hai N, Nhan N, Quang T, Le Quan T, Cuong T . Cytotoxic activity of new phenolic compounds from Vietnamese Caesalpinia sappan. Biosci Biotechnol Biochem. 2013; 77(12):2378-82. DOI: 10.1271/bbb.130493. View

Swieca M, Seczyk L, Gawlik-Dziki U, Dziki D . Bread enriched with quinoa leaves - the influence of protein-phenolics interactions on the nutritional and antioxidant quality. Food Chem. 2014; 162:54-62. DOI: 10.1016/j.foodchem.2014.04.044. View

Senapitakkul V, Vanitjinda G, Torgbo S, Pinmanee P, Nimchua T, Rungthaworn P . Pretreatment of Cellulose from Sugarcane Bagasse with Xylanase for Improving Dyeability with Natural Dyes. ACS Omega. 2020; 5(43):28168-28177. PMC: 7643204. DOI: 10.1021/acsomega.0c03837. View

Slawinska A, Solowiej B, Radzki W, Fornal E . Wheat Bread Supplemented with Powder: Effect on Bioactive Substances Content and Technological Quality. Foods. 2022; 11(23). PMC: 9739908. DOI: 10.3390/foods11233786. View

Bohrer B, Izadifar M, Barbut S . Structural and functional properties of modified cellulose ingredients and their application in reduced-fat meat batters. Meat Sci. 2022; 195:109011. DOI: 10.1016/j.meatsci.2022.109011. View

Torgbo S, Sukatta U, Kamonpatana P, Sukyai P . Ohmic heating extraction and characterization of rambutan (Nephelium lappaceum L.) peel extract with enhanced antioxidant and antifungal activity as a bioactive and functional ingredient in white bread preparation. Food Chem. 2022; 382:132332. DOI: 10.1016/j.foodchem.2022.132332. View

Ni Q, Ranawana V, Hayes H, Hayward N, Stead D, Raikos V . Addition of Broad Bean Hull to Wheat Flour for the Development of High-Fiber Bread: Effects on Physical and Nutritional Properties. Foods. 2020; 9(9). PMC: 7555644. DOI: 10.3390/foods9091192. View

10.

Baruah J, Deka R, Kalita E . Greener production of microcrystalline cellulose (MCC) from Saccharum spontaneum (Kans grass): Statistical optimization. Int J Biol Macromol. 2020; 154:672-682. DOI: 10.1016/j.ijbiomac.2020.03.158. View

11.

Serra-Majem L, Bautista-Castano I . Relationship between bread and obesity. Br J Nutr. 2015; 113 Suppl 2:S29-35. DOI: 10.1017/S0007114514003249. View

12.

Fu Z, Yoo M, Zhou W, Zhang L, Chen Y, Lu J . Effect of (-)-epigallocatechin gallate (EGCG) extracted from green tea in reducing the formation of acrylamide during the bread baking process. Food Chem. 2017; 242:162-168. DOI: 10.1016/j.foodchem.2017.09.050. View

13.

Zhu F, Sakulnak R, Wang S . Effect of black tea on antioxidant, textural, and sensory properties of Chinese steamed bread. Food Chem. 2015; 194:1217-23. DOI: 10.1016/j.foodchem.2015.08.110. View

14.

Giannou V, Tzia C . Addition of Vital Wheat Gluten to Enhance the Quality Characteristics of Frozen Dough Products. Foods. 2017; 5(1). PMC: 5224582. DOI: 10.3390/foods5010006. View

15.

Sporin M, Avbelj M, Kovac B, Mozina S . Quality characteristics of wheat flour dough and bread containing grape pomace flour. Food Sci Technol Int. 2017; 24(3):251-263. DOI: 10.1177/1082013217745398. View

16.

Shiau S, Wu M, Liu Y . The effect of pineapple core fiber on dough rheology and the quality of mantou. J Food Drug Anal. 2017; 23(3):493-500. PMC: 9351791. DOI: 10.1016/j.jfda.2014.10.010. View

17.

Gill S, Rossi M, Bajka B, Whelan K . Dietary fibre in gastrointestinal health and disease. Nat Rev Gastroenterol Hepatol. 2020; 18(2):101-116. DOI: 10.1038/s41575-020-00375-4. View

18.

Vanitjinda G, Nimchua T, Sukyai P . Effect of xylanase-assisted pretreatment on the properties of cellulose and regenerated cellulose films from sugarcane bagasse. Int J Biol Macromol. 2018; 122:503-516. DOI: 10.1016/j.ijbiomac.2018.10.191. View

19.

Cacak-Pietrzak G, Rozylo R, Dziki D, Gawlik-Dziki U, Sulek A, Biernacka B . L. as an Innovative Functional Additive to Wheat Bread. Foods. 2019; 8(8). PMC: 6723803. DOI: 10.3390/foods8080349. View

20.

Marques F, Lima Soares A, Lomonaco D, Alexandre E Silva L, Tedde Santaella S, Rosa M . Steam explosion pretreatment improves acetic acid organosolv delignification of oil palm mesocarp fibers and sugarcane bagasse. Int J Biol Macromol. 2021; 175:304-312. DOI: 10.1016/j.ijbiomac.2021.01.174. View