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. 2024 Dec 12;11(1):e41182.
doi: 10.1016/j.heliyon.2024.e41182. eCollection 2025 Jan 15.

Optimization of green tea extract, rosemary extract, and rice bran in multifunctional bread: A concept for reduction of acrylamide and phytic acid

Mandana Tayefe  1 , Leili Fadayi Eshkiki  1 , Zahra Rahbar Dalir  1 , Azin Nasrollahzadeh Masoule  1
Affiliations

Optimization of green tea extract, rosemary extract, and rice bran in multifunctional bread: A concept for reduction of acrylamide and phytic acid

Mandana Tayefe et al. Heliyon. .

Abstract

This research aimed to produce a multifunctional bread by adding hydrothermally processed rice bran (RB), green tea extract (GTE), and rosemary extract (RE). In the first step, hydrothermal processing was used to reduce the amount of phytic acid in RB, which decreased by 55 %. Based on the acrylamide amount, texture profile analysis, and color parameters, 3 % RB was selected as the optimum concentration in the bread formulation. The acrylamide amount in the RB-fortified bread showed a significant (p < 0.05) reduction trend with the addition of GTE and RE. So the lowest amount of acrylamide concentration was reported in the sample containing 1.5 % GTE (17.18 ppb). The addition of GTE and RE significantly (p < 0.05) decreased the hardness value of bread samples. However, the cohesiveness, springiness, and adhesiveness parameters of bread samples were significantly (p < 0.05) increased by the addition of GTE and RE. In addition, the fortified breads with 0.1 % RE and 1.5 % GTE exhibited the lowest and highest ΔE values, respectively. The addition of GTE and RE caused no adverse effect on the sensory properties of the RB-fortified bread. In conclusion, the combination of RB, GTE, and/or RE is an effective strategy for providing health benefits as well as reducing acrylamide formation in this food.

Keywords: Acrylamide; Functional bread; Hydrothermal process; Millard; Phytic acid.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Fig. 1
Fig. 1
The acrylamide amount in the fortified bread samples with hydrothermal processed RB and un-treated RB. The data is presented in the form of mean ± standard deviation (n = 3) and small letters indicate a significant difference between the bread samples at the 5 % confidence level of Tukey's test. RB: rice bran, HT: hydrothermal.
Fig. 2
Fig. 2
The texture parameters of the fortified bread samples with hydrothermal processed RB and un-treated RB. The data is presented in the form of mean ± standard deviation (n = 3) and small letters indicate a significant difference between the bread samples at the 5 % confidence level of Tukey's test. RB: rice bran, HT: hydrothermal.
Fig. 3
Fig. 3
The results of sensory analysis of the fortified bread samples with different concentrations of green tea extract (GTE) and rosemary extract (RE).
See this image and copyright information in PMC

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