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Review
. 2024 Jan 23;13(2):142.
doi: 10.3390/antiox13020142.

Plant-Based Antioxidants in Gluten-Free Bread Production: Sources, Technological and Sensory Aspects, Enhancing Strategies and Constraints

Marijana Djordjević  1 , Miljana Djordjević  1 , Małgorzata Starowicz  2 , Urszula Krupa-Kozak  2
Affiliations
Review

Plant-Based Antioxidants in Gluten-Free Bread Production: Sources, Technological and Sensory Aspects, Enhancing Strategies and Constraints

Marijana Djordjević et al. Antioxidants (Basel). .

Abstract

The recognized contribution of antioxidant compounds to overall health maintenance and spotted deficiencies in celiac patients' diets has driven more intensive research regarding antioxidant compounds' inclusion in gluten-free bread (GFB) production during the last decade. The presented review gathered information that provided insights into plant-based antioxidant sources which are applicable in GFB production through the resulting changes in the technological, sensory, and nutritional quality of the resulting antioxidant-enriched GFB. The influence of the bread-making process on the antioxidant compounds' content alteration and applied methods for their quantification in GFB matrices were also discussed, together with strategies for enhancing the antioxidant compounds' content, their bioaccessibility, and their bioavailability, highlighting the existing contradictions and constraints. The addition of plant-based antioxidant compounds generally improved the antioxidant content and activity of GFB, without a profound detrimental effect on its technological quality and sensory acceptability, and with the extent of the improvement being dependent on the source richness and the amount added. The determination of a pertinent amount and source of plant-based antioxidant material that will result in the production of GFB with desirable nutritional, sensory, and technological quality, as well as biological activity, remains a challenge to be combated by elucidation of the potential mechanism of action and by the standardization of quantification methods for antioxidant compounds.

Keywords: antioxidant activity; bioaccessibility and bioavailability; bioactive compounds; gluten-free bakery products; polyphenols; quantification methods; sensory properties; side-streams valorization.

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Conflict of interest statement

The authors declare no conflicts of interest. The funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript; or in the decision to publish the results.

Figures

Figure 1
Figure 1
Classification of antioxidants according to source and molecule type [6,8,24,25,27,28]. BHA-Butylated hydroxyanisole, BHT-Butylated hydroxytoluene, TBHQ-Tertiary-butyl hydroxyquinone, PG-Propyl gallate, OG-Octyl gallate.
Figure 2
Figure 2
The most frequently applied methods in the determination of gluten-free bread antioxidant capacity. Generated with https://wordart.com/create (accessed on 20 September 2023). For abbreviations see Table 1 footnote.
Figure 3
Figure 3
Basic sources and enhancing strategies applied to obtain antioxidant-enriched gluten-free bread.
See this image and copyright information in PMC

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