The utilization of plant by-products as functional food ingredients has received increasing attention in the last decade. One such by-product generated during milk thistle oil pressing is oilseed cakes, which could be used as a novel food ingredient. Therefore, the study aimed at investigating the effects of the addition of milk thistle oilseed cake (MTOC) flour fractions obtained via dry sieving, differing in particle size (unsieved; coarse: >710 µm; medium: 315−710 µm; and fine: <315 µm), on the quality of gluten-free bread and stability of silymarin during breadmaking. The 10% addition of the fractions into gluten-free bread increased the protein, fibre, fat, ash and silymarin content. The breads with the coarse fraction had the highest content of fibre, whereas the breads with the fine fraction excelled in protein, fat and ash content. The medium fraction was characterized as the richest source of silymarin, whilst the fine fraction was the poorest. Silymarin constituents were slightly released during dough rising but also partially decomposed during baking; moreover, silydianin was the most susceptible and degraded the most. The enriched breads had better sensory and textural properties compared to the control bread. The results suggest that MTOC flour fractions can improve the potential health benefits and nutritional profile of gluten-free bread.

• Keywords
• baking, dough rising, dry sieving, gluten-free bread, nutrition profile, oilseed cake flour, sensory analysis, silymarin stability,
• Publication type
• Journal Article MeSH

Fresh fruit and vegetables are highly utilized commodities by health-conscious consumers and represent a prominent segment in the functional and nutritional food sector. However, food processing is causing significant loss of nutritional components, and the generation of waste is creating serious economic and environmental problems. Fruit and vegetables encompass husk, peels, pods, pomace, seeds, and stems, which are usually discarded, despite being known to contain potentially beneficial compounds, such as carotenoids, dietary fibers, enzymes, and polyphenols. The emerging interest in the food industry in the nutritional and biofunctional constituents of polyphenols has prompted the utilization of fruit and vegetable waste for developing enriched and functional foods, with applications in the pharmaceutical industry. Moreover, the utilization of waste for developing diverse and crucial bioactive commodities is a fundamental step in sustainable development. Furthermore, it provides evidence regarding the applicability of fruit and vegetable waste in different food formulations especially bakery, jam, and meat based products.

• Publication type
• Journal Article MeSH
• Review MeSH