Skip to main content
SpringerLink
Log in

Effect of Agaricus bisporus polysaccharide flour and inulin on the antioxidant and structural properties of gluten-free breads

  • Original Paper
  • Published:
Journal of Food Measurement and Characterization Aims and scope Submit manuscript

Abstract

Enrichment of gluten-free bread (GFB) with mushroom polysaccharide and prebiotic is necessary to enhance its organoleptic and health attributes. This work investigated the enrichment effect of the GFB with Agaricus bisporus polysaccharide (ABP) flour and inulin. Volatile compounds, as well as the antioxidant and structural properties of the fortified GFB were evaluated. Sweet potato-glutinous rice flour was fortified with ABP flour and the same with inulin at different levels (3, 6 and 9%), besides a constant percentage of xanthan gum (0.5%) was added to all the blends. Addition of ABP flour resulted in higher levels of volatile compounds compared to inulin addition and the control. ABP flour formulation (F3) had the highest total phenolic content (19.05 mg GAE/g), reducing power (5.31 mg/mL, EC50 value), DPPH (6.85 mg/mL, EC50 value), ABTS (8.86 mg/mL, EC50 value) radical-scavenging activities, and β-carotene bleaching (13.22 mg/mL, EC50 value). Conversely, the control and inulin formulation (F1) showed the lowest levels of these activities. The micrographs of the ABP flour formulations showed polyhedral, aggregated, and some spherical granules, whereas inulin formulations revealed spherical granules bound together with deformed granules. FTIR spectroscopy confirmed the presence of the amide I band and both α- and β-glycosidic linkages. The current findings exhibited that ABP flour and inulin had good attributes to improve the antioxidant activity of GFB and modify its structural characteristics.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  1. M. Pacynski, R.Z. Wojtasiak, S. Mildner-Szkudlarz, LWT-Food Sci. Technol. 63, 706–713 (2015)

    Article  CAS  Google Scholar 

  2. J. Regula, Z. Kędzior, in Gluten-Free bread: health and technological aspects, ed. by ed., by C.M. Rosell, J. Bajerska, A.F. El, Sheikha (Science Publishers, Inc., CRC Press, New Hampshire, 2015), pp. 373–403, http://www.taylorandfrancis.com

  3. C.M. Rosell, R. Garzon, in Chemical composition of bakery products, ed. by ed., by P. Cheung, B. Mehta (Handbook of Food Chemistry. Springer-Verlag, Berlin, Heidelberg, 2015), pp. 1–28, https://doi.org/10.1007/978-3-642-41609-5_22-2

    Chapter  Google Scholar 

  4. C. Collar, in Role of bread on nutrition and health worldwide, ed. by ed., by C.M. Rosell, J. Bajerska, A.F. El, Sheikha (Science Publishers, Inc., CRC Press, New Hampshire, 2015), pp. 26–52, http://www.taylorandfrancis.com

  5. I. Aprodu, I. Banu, Food Sci. Biotechnol. 24(4), 1301–1307 (2015)

    Article  CAS  Google Scholar 

  6. U. Krupa, C.M. Rosell, J. Sadowska, M. Soral-Smietana, J. Food Process. Preserv. 34, 501–518 (2010)

    Article  Google Scholar 

  7. A. Rubio-Tapia, J.F. Ludvigsson, T.L. Brantner, J.A. Murray, J.E. Everhart, Am. J. Gastroenterol. 107, 1538–1544 (2012). https://doi.org/10.1038/ajg.2012.219

    Article  PubMed  Google Scholar 

  8. Y.A. Ramesh, Rheological and functional properties of potato and sweet potato flour and evaluation of its application in some selected food products, 570020 (Central Food Technological Research Institute, Mysore, 2005) India

    Google Scholar 

  9. M. Kozarski, A. Klaus, M. Niksic, M.M. Vrvic, N. Todorovic, D. Jakovljevic, L.J.L.D. Van Griensven, J. Food Compos. Anal. 26(1–2), 144–153 (2012)

    Article  CAS  Google Scholar 

  10. H. Ghahremani-Majd, F. Dashti, Horticul Environ. Biotechnol. 56, 376–382 (2015)

    Article  CAS  Google Scholar 

  11. M. Shoaib, A. Shehzad, M. Omar, A. Rakha, H. Raza, H.R. Sharif, A. Shakeel, A. Ansari, S. Niazi, Carbohydr. Polym. 147, 444–454 (2016)

    Article  CAS  PubMed  Google Scholar 

  12. A.F. El Sheikha, R.C. Ray, Crit Rev. Food Sci. Nutr. 57(3), 455–471 (2017)

    Article  CAS  PubMed  Google Scholar 

  13. S. Patel, A. Goyal, 3 Biotech. 2, 1–15 (2012)

  14. K.-L. Lam, P.C.-K. Cheung, Bioact. Carbohydr. Diet Fiber. 2, 45–64 (2013)

    Article  CAS  Google Scholar 

  15. S.-Y. Tsai, S.-J. Huang, S.-H. Lo, T.-P. Wu, P.-Y. Lian, J.-L. Mau, Food Chem. 113, 578–584 (2009)

    Article  CAS  Google Scholar 

  16. J. Liu, L. Jia, J. Kan, C.-h. Jin. Food Chem. Toxicol. 51, 310–316 (2013)

    Article  CAS  PubMed  Google Scholar 

  17. D. Meyer, M. Stasse-Wolthuis, Eur. J. Clin. Nutr. 63(11), 1277–1289 (2009)

    Article  CAS  PubMed  Google Scholar 

  18. L. Fan, S. Zhang, L. Yu, L. Ma, Food Chem. 101, 1158–1163 (2007)

    Article  CAS  Google Scholar 

  19. M. Kozarski, A. Klaus, M. Niksic, D. Jakovljevic, J.P.F.G. Helsper, L.J.L.D. Van Griensven, Food Chem 129, 1667–1675 (2011)

    Article  CAS  Google Scholar 

  20. J. Korus, M. Witczak, R. Ziobro, L. Juszczak, Food Hydrocoll. 23(3), 988–995 (2009)

    Article  CAS  Google Scholar 

  21. M.H.B. Nunes, L.A.M. Ryan, E.K. Arendt, Eur. Food Res. Technol. 229, 31–41 (2009)

    Article  CAS  Google Scholar 

  22. M. Huang, P. Liu, S. Song, X. Zhang, K. Hayat, S. Xia, C. Jia, F. Gu, J. Sci. Food Agric. 91, 710–720 (2011)

    Article  CAS  PubMed  Google Scholar 

  23. M. Aponte, F. Boscaino, A. Sorrentino, R. Coppola, P. Masi, A. Romano, Food Chem. 141, 2394–2404 (2013)

    Article  CAS  PubMed  Google Scholar 

  24. S. Goncalves, E. Moreira, C. Grosso, P.B. Andrade, P. Valentao, A. Romano, J. Food Sci. Technol. 54(1), 219–227 (2017)

    Article  CAS  PubMed  Google Scholar 

  25. F.S. Reis, A. Martins, L. Barros, I.C.F.R. Ferreira, Food Chem. Toxicol. 50(5), 1201–1207 (2012)

    Article  CAS  PubMed  Google Scholar 

  26. K. Shimada, K. Fujikawa, K. Yahara, T. Nakamura, J. Agric. Food Chem. 40(6), 945–948 (1992)

    Article  CAS  Google Scholar 

  27. F. Kong, S. Yu, F. Zeng, X. Wu, J. Food Nutr. Res. 3(7), 458–463 (2015)

    Article  CAS  Google Scholar 

  28. S.A. Heleno, L. Barros, M.J. Sousa, A. Martins, I.C.F.R. Ferreira, Microchem. J. 93(2), 195–199 (2009)

    Article  CAS  Google Scholar 

  29. Y. Chen, R. Ye, L. Yin, N. Zhang, J. Food Eng. 120, 1–8 (2014)

    Article  Google Scholar 

  30. A. Jouraiphy, S. Amir, P. Winterton, M.El Gharous, J.-C. Revel, M. Hafidi, Bioresour. Technol. 99(5), 1066–1072 (2008)

    Article  CAS  PubMed  Google Scholar 

  31. F.R. Smiderle, A.C. Ruthes, J. van Arkel, W. Chanput, M. Iacomini, H.J. Wichers, L.J.L.D. Van Griensven, BMC Compl. Altern. Med. 11, 58 (2011)

    Article  Google Scholar 

  32. J.-Z. He, Q.-M. Ru, D.-D. Dong, P.-L. Sun, Molecules 17, 4373–4387 (2012)

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  33. L.Y. Lin, Y.-H. Tseng, R.-C. Li, J.-L. Mau, J. Food Process. Preserv. 32, 1002–1015 (2008)

    Article  CAS  Google Scholar 

  34. A. Gupta, S. Sharma, S. Saha, S. Walia, Food Chem. 141, 4231–4239 (2013)

    Article  CAS  PubMed  Google Scholar 

  35. E. Ulziijargal, J.-H. Yang, L.-Y. Lin, C.-P. Chen, J.-L. Mau, Food Chem. 138, 70–76 (2013)

    Article  CAS  PubMed  Google Scholar 

  36. M.A. Fraatz, H. Zorn, in Fungal flavours, ed. by ed., by M. Hofrichter. (Springer-Verlag, Berlin, Heidelberg, 2010), pp. 249–268, https://doi.org/10.1007/978-3-642-11458-8_12

    Chapter  Google Scholar 

  37. P. Poinot, G. Arvisenet, J. Grua-Priol, C. Fillonneau, A. Le-Bail, C. Prost, Food Chem. 119, 1474–1484 (2010)

    Article  CAS  Google Scholar 

  38. A. Paraskevopoulou, A. Chrysanthou, M. Koutidou, Food Res. Int. 48, 568–577 (2012)

    Article  CAS  Google Scholar 

  39. L.K. Jagadish, V.V. Krishnan, R. Shenbhagaraman, V. Kaviyarasan, Afr. J. Biotechnol. 8(4), 654–661 (2009)

    CAS  Google Scholar 

  40. B.A. Cevallos-Casals, L. Cisneros-Zevallos, Food Chem. 86(1), 69–77 (2004)

    Article  CAS  Google Scholar 

  41. M.M. Jahangir, T. Jiang, Z. Jiang, M. Amjad, T. Ying, J. Food Agric. Environ. 9(2), 91–95 (2011)

    Google Scholar 

  42. J. Chlopicka, P. Pasko, S. Gorinstein, A. Jedryas, P. Zagrodzki, LWT-Food Sci. Technol. 46(2), 548–555 (2012)

    Article  CAS  Google Scholar 

  43. O. Jongsutjarittam, S. Charoenrein, Carbohydr. Polym. 114, 133–140 (2014)

    Article  CAS  PubMed  Google Scholar 

  44. X. Lian, C. Wang, K. Zhang, L. Li, Int. J. Biol Macromol. 64, 288–293 (2014)

    Article  CAS  PubMed  Google Scholar 

  45. L. Xijun, S. Haibo, L. Lin, W. Hong, Z. Nan, Starch. 66, 361–368 (2014)

    Article  Google Scholar 

  46. A.S. Sivam, D. Sun-Waterhouse, C.O. Perera, G.I.M. Waterhouse, Food Res. Int. 50(2), 574–585 (2013)

    Article  CAS  Google Scholar 

  47. Q. Ge, J. Mao, A. Zhang, Y. Wang, P.-l. Sun, Food Sci. Biotechnol. 22(2), 301–307 (2013)

    Article  CAS  Google Scholar 

  48. K.O. Falade, A.S. Christopher, Food Hydrocoll. 44, 478–490 (2015)

    Article  CAS  Google Scholar 

Download references

Acknowledgements

We would like to thank all co-authors to their contributions in this research, in addition to the staff and students of the Research Center of Convenient Food and Quality Control, especially Dr. Jin-Rong Wang for her valuable assistance. This research was funded by Ministry of Education of the People’s Republic of China (Grant No. 214122).

Author information

Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, People’s Republic of China

    Abdellatief A. Sulieman, Ke-Xue Zhu, Wei Peng, Mohammed Obadi, Mohamed I. Ahmed & Hui-Ming Zhou

  2. Department of Cereal Science and Technology, Ministry of Agriculture and Forests, National Food Research Center, Khartoum North, Sudan

    Abdellatief A. Sulieman & Hayat A. Hassan

Authors
  1. Abdellatief A. Sulieman
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Ke-Xue Zhu
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Wei Peng
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Hayat A. Hassan
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Mohammed Obadi
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Mohamed I. Ahmed
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Hui-Ming Zhou
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding authors

Correspondence to Abdellatief A. Sulieman or Hui-Ming Zhou.

Additional information

Publisher’s Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Sulieman, A.A., Zhu, KX., Peng, W. et al. Effect of Agaricus bisporus polysaccharide flour and inulin on the antioxidant and structural properties of gluten-free breads. Food Measure 13, 1884–1897 (2019). https://doi.org/10.1007/s11694-019-00107-6

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11694-019-00107-6

Keywords

Search

Navigation