ArticleItalian journal of food safety2026
Wheat bread fortification by Lebanese sumac and cactus seeds: nutritional, antioxidant, and sensory properties.
Article in Italian journal of food safety, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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1 citing paper in PubMed.
- Wheat Bioactive Compounds and Human Health: A Review of Nutraceutical Potential, Molecular Mechanisms and AI-Assisted Functional Food Innovation.International journal of molecular sciences · 2026Review
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7 authors.
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Abstract
Bread is an indispensable staple food and a great source of complex carbohydrates, making it a potential product for fortification. The purpose of this study was to investigate the sensory, antioxidant, and nutritional properties of bread fortified with sumac (Rhus coriaria) and cactus (Opuntia ficus-indica L.) seed powder. Different levels (4%, 6%, and 8% w/w flour replacement) of the powdered seeds were used. Fortified bread samples were compared to control (unfortified) bread and evaluated for their moisture, nutritional composition (protein, fat, fiber, ash, carbohydrates, and energy value), sensory preference, total phenolic content (TPC), and antioxidant activity (2,2-diphenyl-1-picrylhydrazyl assay). The antioxidant capacity and TPC were significantly higher (p<0.05) for sumac- and cactus-fortified bread samples compared to the control. Nutritionally, fortification significantly increased fiber and fat content while decreasing carbohydrate content and energy value (p<0.05); protein content remained relatively stable. Sensory evaluation showed a preference for sumac-fortified bread, particularly at lower concentrations. Moisture content was significantly lower in fortified samples. This study demonstrates that fortification, particularly with 8% sumac, yielded favorable results concerning antioxidant activity, phenolic content, and sensory preference, alongside notable changes in nutritional composition.
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