TY - JOUR
T1 - Photoacoustic characterization of wheat bread mixed with Moringa oleifera.
AU - Hernandez-Aguilar, C.
AU - Dominguez-Pacheco, A.
AU - Valderrama-Bravo, C.
AU - Cruz-Orea, A.
AU - Martínez Ortiz, E.
AU - Ivanov, Rumen
AU - Ordonez-Miranda, J.
N1 - Publisher Copyright:
© 2021
PY - 2021/1
Y1 - 2021/1
N2 - Photoacoustic spectroscopy is applied to evaluate the impact of Moringa at different concentrations (0, 1.25, 2.5, 5 and 10%) on the elaboration, sanity, texture, and color of wheat bread. It was found that: i) Photoacoustic signal amplitude values of bread significantly increase from 37 to 90% when moringa powder concentration raises from 1.25% to 10%, at 300 nm wavelength. ii) Comparing the photoacoustic signal values at 300, 330, and 370 nm wavelengths, produced by the different bread types, there were statistically significant differences. iii) The sanitary quality of bread mixed with a 2.5% of moringa is relatively higher than the ones obtained for other concentrations, such that the number of fungal colonies were reduced by 99% in comparison with the control bread without moringa, after six days of storage. Moringa at 2.5% of concentration could thus improve the sanitary quality of wheat bread. iv) The addition of moringa for making bread slows down its textural changes (hardness, elasticity, cohesiveness, resilience, and chewiness) during storage. v) Finally, the highest correlation between the photoacoustic amplitude and the moringa concentration occurs at the wavelengths of 300 and 330 nm, which could be related to significant changes in the content of flavonoids and phenolic acids.
AB - Photoacoustic spectroscopy is applied to evaluate the impact of Moringa at different concentrations (0, 1.25, 2.5, 5 and 10%) on the elaboration, sanity, texture, and color of wheat bread. It was found that: i) Photoacoustic signal amplitude values of bread significantly increase from 37 to 90% when moringa powder concentration raises from 1.25% to 10%, at 300 nm wavelength. ii) Comparing the photoacoustic signal values at 300, 330, and 370 nm wavelengths, produced by the different bread types, there were statistically significant differences. iii) The sanitary quality of bread mixed with a 2.5% of moringa is relatively higher than the ones obtained for other concentrations, such that the number of fungal colonies were reduced by 99% in comparison with the control bread without moringa, after six days of storage. Moringa at 2.5% of concentration could thus improve the sanitary quality of wheat bread. iv) The addition of moringa for making bread slows down its textural changes (hardness, elasticity, cohesiveness, resilience, and chewiness) during storage. v) Finally, the highest correlation between the photoacoustic amplitude and the moringa concentration occurs at the wavelengths of 300 and 330 nm, which could be related to significant changes in the content of flavonoids and phenolic acids.
KW - Antifungal activity
KW - Bread photoacoustic spectrum
KW - Moringa oleifera
KW - Wheat flour
UR - http://www.scopus.com/inward/record.url?scp=85111673366&partnerID=8YFLogxK
U2 - 10.1016/j.crfs.2021.07.008
DO - 10.1016/j.crfs.2021.07.008
M3 - Artículo
C2 - 34401748
AN - SCOPUS:85111673366
SN - 2665-9271
VL - 4
SP - 521
EP - 531
JO - Current Research in Food Science
JF - Current Research in Food Science
ER -