Bread will age during storage, with problems such as hardness, moisture loss, roughness, and crumbling.In this study, the synergistic effect of grape seed proanthocyanidins (GSP) and malic acid (MA) on the anti-ageing of bread was investigated.The pasting characteristics of flour were determined using a rapid viscometer.The changes in moisture content, hardness, and moisture distribution of bread during storage were measured.Regeneration of starch during storage was characterized by rapid visco analyzer (RVA), differential scanning calorimeter (DSC), and X-ray diffractometer (XRD).Results showed that GSP and MA reduced the rate of decrease in the moisture content of bread during storage.Compared to the control group, the hardness of bread with 0.1% GSP, 0.3% GSP, and 0.5% GSP at 7 days of storage was reduced by 9.91%, 9.92%, and 2.62%, respectively.The hardness of bread compounded with 0.1% MA, 0.3% MA, and 0.5% MA in 0.3% GSP was reduced by 9.34%, 10.49%, and 8.04% relative to 0.3% GSP bread, respectively.DSC and XRD data of bread storage for 5 d showed that the enthalpy of regeneration and crystallinity of starch were significantly reduced by the addition of GSP and MA.The crystallinity of the bread compounded with 0.3% GSP-0.1% MA, 0.3% GSP-0.3% MA, and 0.3% GSP-0.5% MA was decreased by 33.54%, 36.08%, and 34.18%, respectively, compared to 0.3% GSP.In summary, the phenolic hydroxyl structure of GSP interacts with wheat starch to affect the regeneration of starch.The acid hydrolysis of starch by malic acid causes the formation of low molecular weight dextrins and a decrease in starch crystallinity, thus slowing down the ageing of bread.GSP and MA play a synergistic role in delaying the ageing of bread.
[1] 张瑶. 右旋糖苷对面包品质的影响及机理研究[D].无锡:江南大学, 2020.
ZHANG Y.Study on effect of dextran on wheat bread quality and its mechanism[D].Wuxi:Jiangnan University, 2020.
[2] 赵甜甜, 张国治.面包老化的影响因素及其控制途径[J].粮食加工, 2021, 46(3):24-28.
ZHAO T T, ZHANG G Z.Influencing factors and controlling approaches of bread aging[J].Grain Processing, 2021, 46(3):24-28.
[3] WU G C, SHEN Y B, QI Y J, et al.Improvement of in vitro and cellular antioxidant properties of Chinese steamed bread through sorghum addition[J].LWT, 2018, 91:77-83.
[4] OU S J L, YU J Y, ZHOU W B, et al.Effects of anthocyanins on bread microstructure, and their combined impact on starch digestibility[J].Food Chemistry, 2022, 374:131744.
[5] UNUSAN N.Proanthocyanidins in grape seeds:An updated review of their health benefits and potential uses in the food industry[J].Journal of Functional Foods, 2020, 67:103861.
[6] LUO S Z, SHEN X Y, PAN L H, et al.Effect of grape seed extract on sensory, textural, and anti-staling properties of Chinese steamed bread[J].Journal of Food Processing and Preservation, 2018, 42(2):e13497.
[7] PATRAS A, BRUNTON N P, O’DONNELL C, et al.Effect of thermal processing on anthocyanin stability in foods;mechanisms and kinetics of degradation[J].Trends in Food Science & Technology, 2010, 21(1):3-11.
[8] SLAVIN M, LU Y J, KAPLAN N, et al.Effects of baking on cyanidin-3-glucoside content and antioxidant properties of black and yellow soybean crackers[J].Food Chemistry, 2013, 141(2):1166-1174.
[9] SU X Q, WU F F, ZHANG Y Q, et al.Effect of organic acids on bread quality improvement[J].Food Chemistry, 2019, 278:267-275.
[10] YE J P, LUO S J, HUANG A, et al.Synthesis and characterization of citric acid esterified rice starch by reactive extrusion:A new method of producing resistant starch[J].Food Hydrocolloids, 2019, 92:135-142.
[11] CAVALCANTI R N, SANTOS D T, MEIRELES M A A.Non-thermal stabilization mechanisms of anthocyanins in model and food systems:An overview[J].Food Research International, 2011, 44(2):499-509.
[12] LI J, WALKER C E, FAUBION J M.Acidulant and oven type affect total anthocyanin content of blue corn cookies[J].Journal of the Science of Food and Agriculture, 2011, 91(1):38-43.
[13] NA J H, JEONG G A, PARK H J, et al.Impact of esterification with malic acid on the structural characteristics and in vitro digestibilities of different starches[J].International Journal of Biological Macromolecules, 2021, 174:540-548.
[14] ESWARANANDAM S, HETTIARACHCHY N S, JOHNSON M G.Antimicrobial activity of citric, lactic, malic, or tartaric acids and nisin-incorporated soy protein film against Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella gaminara[J].Journal of Food Science, 2004, 69(3):FMS79-FMS84.
[15] BABU A S, PARIMALAVALLI R, JAGANNADHAM K, et al.Chemical and structural properties of sweet potato starch treated with organic and inorganic acid[J].Journal of Food Science and Technology, 2015, 52(9):5745-5753.
[16] BEGUM Y A, CHAKRABORTY S, DEKA S C.Bread fortified with dietary fibre extracted from culinary banana bract:Its quality attributes and in vitro starch digestibility[J].International Journal of Food Science & Technology, 2020, 55(6):2359-2369.
[17] NING J M, HOU G G, SUN J, et al.Effect of green tea powder on the quality attributes and antioxidant activity of whole-wheat flour pan bread[J].LWT-Food Science and Technology, 2017, 79:342-348.
[18] DING S Y, PENG B, LI Y Q, et al.Evaluation of specific volume, texture, thermal features, water mobility, and inhibitory effect of staling in wheat bread affected by maltitol[J].Food Chemistry, 2019, 283:123-130.
[19] AHMED M I, XUA X M, SULIEMAN A A, et al.Effects of fermentation time on rheological and physicochemical characteristics of koreeb (Dactyloctenium aegyptium) seed flour dough and kisra bread[J].Journal of Food Measurement and Characterization, 2019, 13(3):2136-2146.
[20] ZHU F, CAI Y Z, SUN M, et al.Effect of phytochemical extracts on the pasting, thermal, and gelling properties of wheat starch[J].Food Chemistry, 2009, 112(4):919-923.
[21] GUPTA S, SHIMRAY C A, RAO G V.Influence of organic acids on rheological and bread-making characteristics of fortified wheat flour[J].International Journal of Food Sciences and Nutrition, 2012, 63(4):411-420.
[22] TIAN S Q, LIU C X, ZHAO R Y, et al.Physicochemical properties and digestion characteristics of corn starch esterfied by malic acid[J].Journal of Food Science, 2019, 84(8):2059-2064.
[23] SIVAM A S, SUN-WATERHOUSE D, QUEK S, et al.Properties of bread dough with added fiber polysaccharides and phenolic antioxidants:A review[J].Journal of Food Science, 2010, 75(8):R163-R174.
[24] CURTI E, CARINI E, VITTADINI E.Staling and water dynamics in high-gluten bread[J].European Food Research and Technology, 2017, 243(7):1173-1182.
[25] ZHOU L, MU T H, MA M M, et al.Staling of potato and wheat steamed breads:Physicochemical characterisation and molecular mobility[J].International Journal of Food Science & Technology, 2019, 54(10):2880-2886.
[26] YU W J, XU D, LI D D, et al.Effect of pigskin-originated gelatin on properties of wheat flour dough and bread[J].Food Hydrocolloids, 2019, 94:183-190.
[27] JAYARAM V B, CUYVERS S, VERSTREPEN K J, et al.Succinic acid in levels produced by yeast (Saccharomyces cerevisiae) during fermentation strongly impacts wheat bread dough properties[J].Food Chemistry, 2014, 151:421-428.
[28] 沈晓喻. 葡萄籽提取物对小麦粉馒头的品质、抗老化的影响及其机理研究[D].合肥:合肥工业大学, 2017.
SHEN X Y.Effect of grape seed extract on quality and anti-aging of Chinese steamed bread and the anti-aging mechanism[D].Hefei:Hefei University of Technology, 2017.
[29] SCHOBER T J, DOCKERY P, ARENDT E K.Model studies for wheat sourdough systems using gluten, lactate buffer and sodium chloride[J].European Food Research and Technology, 2003, 217(3):235-243.
[30] RIBOTTA P D, LE BAIL A.Thermo-physical assessment of bread during staling[J].LWT- Food Science and Technology, 2007, 40(5):879-884.
[31] OSELLA C A, SÁNCHEZ H D, CARRARA C R, et al.Water redistribution and structural changes of starch during storage of a gluten-free bread[J].Starch-Stärke, 2005, 57(5):208-216.
