Prospects for the use of plant extracts in bakery products: A review
https://doi.org/10.21285/achb.1038
EDN: POUTUU
Abstract
The article reviews the use of plant extracts in bakery formulations to improve the physical, chemical, and sensory properties of finished products. The growing demand for functional foods has expanded the range of breads enriched with bioactive additives. Plant-derived materials are particularly suitable for this purpose, and extraction enables the recovery of their most valuable constituents. The review summarizes documented health-related benefits of incorporating plant extracts into bread formulations. Their effects in breads, rolls, and low-moisture bakery products, such as crispbreads, rusks, and breadsticks, are described. Plant extracts can increase the nutritional and biological value of gluten-free products, reduce starch digestibility, which is a relevant attribute for individuals with diabetes, improve gastrointestinal function, and lower acrylamide levels in finished products. Their addition to bread and rolls improves dough rheology, accelerates fermentation and maturation, and strengthens gluten networks. It also increases loaf-specific volume while enriching products with macro- and microelements, vitamins, and phenolic compounds. In low-moisture products, extracts rich in phenolic compounds enhance antioxidant activity, extend shelf life, and reduce microbial counts. These findings indicate that plant extracts are promising functional additives for bakery applications.
Keywords
bread,
baked goods,
plant-based additives,
phenolic compounds,
bioactive compounds,
processing technology
Supporting agencies: The work was supported by the budget of the Samara State Technical University. No additional grants were received for the conduct or supervision of this study.
About the Authors
D. R. Aleksandrova
Samara State Technical University
Russian Federation
Russian Federation
Darya R. Aleksandrova, Master’s Student
244, Molodogvardeiskaya St., Samara, 443100
O. E. Temnikova
Samara State Technical University
Russian Federation
Russian Federation
Olga E. Temnikova, Cand. Sci. (Engineering), Associate Professor
244, Molodogvardeiskaya St., Samara, 443100
References
1. Ziaee rizi A., Sadeghi A., Jafari S.M., Feizi H., Purabdolah H. Controlled fermented sprouted mung bean containing ginger extract as a novel bakery bio-preservative for clean-label enriched wheat bread. Journal of Agriculture and Food Research. 2024;16:101218. DOI: 10.1016/j.jafr.2024.101218.
2. Sanzharovskaya N.S., Sokol N.V. Expediency of using an extract from fruits of henomeles in technology of wheat bread. Polzunovskiy vestnik. 2024;2:19-26. (In Russian). DOI: 10.25712/ASTU.2072-8921.2024.02.003. EDN: AQUFGU.
3. Mir S.A., Farooq S., Shah M.A., Sofi S.A., Dar B.N., Sunooj K.V., et al. Recent advancements in the development of multigrain bread. Cereal Chemistry. 2023;100(1):72-82. DOI: 10.1002/cche.10578.
4. Conte P., Del Caro A., Balestra F., Piga A., Fadda C. Bee pollen as a functional ingredient in gluten-free bread: A physical-chemical, technological and sensory approach. LWT. 2018;90:1-7. DOI: 10.1016/j.lwt.2017.12.002.
5. Secchi N., Fadda C., Pinna I., Del Caro A., Conte P., Piga A., et al. Improving baking quality of weak gluten semolina using ovine whey powder. Journal of Food Quality. 2018:1-10. DOI: 10.1155/2018/7901901.
6. Paesani C., Sciarini L.S., Moiraghi M., Salvucci E., Prado S.B.R., Perez G.T. Human colonic in vitro fermentation of water-soluble arabinoxylans from hard and soft wheat alters Bifidobacterium abundance and short-chain fatty acids concentration. LWT. 2020;134:110253. DOI: 10.1016/j.lwt.2020.110253.
7. Han S., Wang Y., Zhang Y., Lan H., Li X., Wan J., et al. Effects of water-unextractable arabinoxylan from wheat processing wastewater on the quality characteristics of multigrain bread. LWT. 2024;210:116867. DOI: 10.1016/j.lwt.2024.116867.
8. Akbarbaglu Z., Mazloomi N., Sarabandi K., Ramezani A., Khaleghi F., Hamzehkollaei A.R., et al. Stabilization of antioxidant thyme-leaves extract (Thymus vulgaris) within biopolymers and its application in functional bread formulation. Future Foods. 2024;9:100356. DOI: 10.1016/j.fufo.2024.100356.
9. Boriyeva L.Z., Tamakhina A.Ya. Development of production technology of rye-wheat bread of functional purpose using the extract and infusion of British elecampane. Uspekhi sovremennoy nauki. 2016;2(10):89-93. (In Russian). EDN: XCIICV.
10. Mastrolonardo F., Costantini A., Polo A., Verni M., Nikoloudaki O., Gobbetti M., et al. New fermented plant-based ingredients in sourdough breads enhanced nutritional value and impacted on gut microbiota. Future Foods. 2024;10:100498. DOI: 10.1016/j.fufo.2024.100498.
11. Proetto I., Pesce F., Arena E., Grasso A., Parafati L., Fallico B., et al. Use of vegetable flours obtained from artichoke by-products as a functional ingredient in gluten-free bread formulations. International Journal of Gastronomy and Food Science. 2024;38:101015. DOI: 10.1016/j.ijgfs.2024.101015.
12. He T., Wang K., Zhao L., Chen Y., Zhou W., Liu F., Hu Z. Interaction with longan seed polyphenols affects the structure and digestion properties of maize starch. Carbohydrate Polymers. 2021;256:117537. DOI: 10.1016/j.carbpol.2020.117537.
13. Xu X., Ding L., Fu Y., Wang Y., Cai S. Polyphenol-rich extract of Chinese sumac (Rhus chinensis Mill.) fruits and its main component decrease in vitro starch digestibility of bread: Exploring the potential mechanisms from the perspective of molecular interactions. LWT. 2024;195:115856. DOI: 10.1016/j.lwt.2024.115856.
14. Jing Y., Li. X., Hu X., Ma Z., Liu L., Ma X. Effect of buckwheat extracts on acrylamide formation and the quality of bread. Science of Food and Agriculture. 2019;99(14):6482-6489. DOI: 10.1002/jsfa.9927.
15. Chen G., Wang J., Li Y. Extracts of sorghum bran, grape seed, and green tea: Chromatographic comparison of phenolic profiles and mitigation effect on acrylamide in antioxidant-fortified bread. Food Chemistry Advances. 2022;1:100082. DOI: 10.1016/j.focha.2022.100082.
16. Lippolis T., Cofano M., Caponio G.R., De Nunzio V., Notarnicola M. Bioaccessibility and bioavailability of diet polyphenols and their modulation of gut microbiota. International Journal of Molecular Sciences. 2023;24(4):3813. DOI: 10.3390/ijms24043813.
17. Silva de Andrade R.M., Silva S., da Silva Freitas Costa С.M., Veiga M., Costa E., Larraz Ferreira M.S., et al. Potential prebiotic effect of fruit and vegetable byproducts flour using in vitro gastrointestinal digestion. Food Research International. 2020;137:109354. DOI: 10.1016/j.foodres.2020.109354.
18. Sokol N.V., Khrapko O.P., Serikova E.A. Use of processed products of non-traditional plant raw materials in the production of enriched bakery products. Novyye i netraditsionnyye rasteniya i perspektivy ikh ispolzovaniya. 2016;12:493-496. (In Russian). EDN: WEBKCZ.
19. Bredischeva О.F., Ivanova E.S., Zemtsova N.V., Rodionov Y.V. Development of functional bread with the addition of plant extracts and vegetable powders. Nauka i obrazovaniye. 2023;6(2):137. (In Russian). EDN: ZVKWOP.
20. Sheveleva T.L. Nonconventional vegetable raw materials in bakery recipes. Bulletin of KSAU. 2021;2:143-150. (In Russian). DOI: 10.36718/1819-4036-2021-2-143-150. EDN: BPHMKF.
21. Donchenko L.V., Sokol N.V., Vlaschik L.G. Bread enrichment with biologically active substances for prophylactic purposes. Food Industry. 2017;2:32-35. (In Russian). EDN: YMAVCP.
22. Soboleva Е.V., Sergacheva Е.S., Smertina Е.S., Fedyanina L.N., Lyakh V.А., Gladyshchuk О.S. The use of honeysuckle (Lonicera edulis) extract in baking technology. Journal of International Academy of Refrigeration. 2018;1:26-32. (In Russian). DOI: 10.17586/1606-4313-2018-17-1-26-32. EDN: XTGGXB.
23. Pozdnyakova O.G., Zaharenko M.A., Nazimova E.V., Romanov A.S. Technological aspects of obtaining extract from rose hips and its use in bread production. Achievements of Science and Technology of AIC. 2019;33(12):102-106. (In Russian). DOI: 10.24411/0235-2451-2019-11222. EDN: IWFLJB.
24. Đurović S., Vujanović M., Radojković M., Filipović J., Filipović V., Gašić U., et al. The functional food production: Application of stinging nettle leaves and its extracts in the baking of a bread. Food Chemistry. 2020;312:126091. DOI: 10.1016/j.foodchem.2019.126091.
25. Nevzorov V.N., Matskevich I.V., Koch Zh.А. Production technology of wheat bread with biologically active additives from vegetable raw material. Polzunovskiy vestnik. 2024;3:105-110. (In Russian). DOI: 10.25712/ASTU.2072-8921.2024.03.015. EDN: GBHOCP.
26. Nevskaya Е.V., Zueva А.G., Belyaev А.G. Extract and powder of Epilobium Angustifolium in bakery products. Food Processing: Techniques and Technology. 2020;50(1):61-69. (In Russian). DOI: 10.21603/2074-9414-2020-1-61-69. EDN: ICDQUE.
27. Kurmanbayeva I., Nabiyeva Z., Tattibayeva D., Jumabekova G., Zheldybayeva A. Impact of sea buckthorn extract on bread indicators. The journal of Almaty Technological University. 2022;2:56-61. DOI: 10.48184/2304-568X-2022-1-56-61. EDN: UWFPIZ.
28. Bryksina K.V., Mironov A.M., Danilin S.I., Troyanov A.G., Koltsov V.A. Evaluation of quality parameters of wheat bread, enriched with glycerin extract of common mountain ash fruit. Agropromyshlennyye tekhnologii Tsentralnoy Rossii. 2023;3:33-39. (In Russian). DOI: 10.24888/2541-7835-2023-29-33-39. EDN: IRZMVH.
29. Zaikina М.А. The use of iodine-containing pectin extract in the technology of bread. Technologies for the food and processing industry of AIC – healthy food. 2020;4:8-14. (In Russian). EDN: IRMUAD.
30. Ivanchenko О.B., Onufrienkо G.S. Studying the antimicrobial activity of juniper extracts and their impact on microbial contamination of bakery products. Bulletin of KSAU. 2024;5:230-239. (In Russian). DOI: 10.36718/1819-4036-2024-5-230-239. EDN: XAQNPI.
31. Magomedov G.О., Shamkhanov Ch.Yu., Israilova Kh.А. Development of technology of ramson extract usage in bakery products. Izvestiya vuzov. Food technology. 2010;1:36-37. (In Russian). EDN: MNLBYD.
32. Ünal A., Subaşı A.S., Malkoç S., Ocak İ., Korcan S.E., Yetilmezer E., et al. Potential of fungal thermostable alpha amylase enzyme isolated from Hot springs of Central Anatolia (Turkey) in wheat bread quality. Food Bioscience. 2022;45:101492. DOI: 10.1016/j.fbio.2021.101492.
33. Khemakhem B., Abed H., Chakroun M., Fendri I., Smaoui S. Functional effects of ice plant amylases on cake and bun quality. Food Bioscience. 2019;29:142-149. DOI: 10.1016/j.fbio.2019.04.008.
34. Khuzin F.K., Demina N.V., Kanarskaya Z.A., Kochetov A.A., Izbranova S.I. Stevia extractive substances influence on physicochemical and organoleptic quality indicators of bakery products. Khleboprodukty. 2015;4:62-63. (In Russian). EDN: TMIUEV.
35. Senchenko M.A., Zyryanova S.V., Pivovarova Е.A. The intensification of the production processes of the of yeast and none-yeast dough using licorice root extract. Dalnevostochnyy agrarnyy vestnik. 2018;2:136-140. (In Russian). DOI: 10.24411/1999-6837-2018-12040. EDN: YBLTRZ.
36. Smertina Е.S., Fedyanina L.N., Kalenik Т.К., Кushnerova N.F., Vigerina N.S. Application of wild plants in bakery products of functional purpose. Vestnik Tikhookeanskogo gosudarstvennogo ekonomicheskogo universiteta. 2011;3:129-133. (In Russian). EDN: OJOGVP.
37. Belokurova Е.V., Alekseeva Т.V., Sergeeva О.А. Plant components and extracts from them in technology bakery products. Technologies for the food and processing industry of AIC – healthy food. 2023;4:11-16. (In Russian). DOI: 10.24412/2311-6447-2023-4-11-16. EDN: DKRWSW.
38. Abramova I.N., Abramov О.V., Sysoeva M.G. Study of microbiological contamination of extruded bread for dry rations. Tekhnologii i tovarovedeniye sel’skokhozyaystvennoy produktsii. 2019;2(13):74-77. (In Russian). EDN: VEBAXN.
39. Mardar M.R., Egorova A.V., Evdokimova G.I., Trufkati L.V., Znachek R.R. Microbiological safety of grain crispbreads with plant additives. Pishchevaya nauka i tekhnologiya. 2014;26(1):95-99. (In Russian). EDN: WKTOXB.
40. Difonzo G., Pasqualone A., Silletti R., Cosmai L., Summo C., Caponio F., et al. Use of olive leaf extract to reduce lipid oxidation of baked snacks. Food Research International. 2018;108:48-56. DOI: 10.1016/j.foodres.2018.03.034.
41. Polat H., Capar T.D., Inanir C., Ekici L., Yalcin H. Formulation of functional crackers enriched with germinated lentil extract: A Response Surface Methodology Box-Behnken Design. LWT. 2020;123:109065. DOI: 10.1016/j.lwt.2020.109065.
42. Belokurova Е.V., Mishina E.N., Alekseeva Т.V. The effect of vegetable biogenic additives on microbiological indicators of rye-wheat crispbreads dough. New Technologies. 2019;3:11-19. (In Russian). DOI: 10.24411/2072-0920-2019-10301. EDN: NVJIVN.
Review
For citations:
Aleksandrova D.R., Temnikova O.E. Prospects for the use of plant extracts in bakery products: A review. Proceedings of Universities. Applied Chemistry and Biotechnology. 2026;16(2):185-197. (In Russ.) https://doi.org/10.21285/achb.1038. EDN: POUTUU
Views:
142
JATS XML
Email this article 