Bioactivity enhancement of fucoidan through complexing with bread matrix and baking
Introduction
In recent years, there has been an increase in the demand and acceptability of functional food as consumers are getting increasingly educated about the health benefits of functional foods (Arab et al., 2019; Verbeke, 2005; Wirkijowska et al., 2020).
Fucoidan is one such functional ingredient that has gained increased popularity amongst researchers due to its numerous bioactivities such as antioxidant and anticancer activities (Li, Lu, Wei, & Zhao, 2008; Luthuli et al., 2019). Fucoidan isolated from many different seaweed species has been reported to exhibit both primary and secondary antioxidant activity (de Souza et al., 2007; Lim et al., 2014; Silva et al., 2005). Likewise, fucoidan from Undaria pinnatifida has been demonstrated in the literature to exhibit inhibitory effects against a number of cancer cell lines including the A-549 lung carcinoma cell line, MCF-7 breast adenocarcinoma cell line, SK-MEL-29 melanoma cancer cell line, T-47D breast cancer cell line, and the WiDr colon adenocarinoma cell line (Lu et al., 2018; Mak et al., 2014; Vishchuk, Ermakova, & Zvyagintseva, 2011). Fucoidan refers to a group of sulphated polysaccharide isolated mainly from brown seaweed species, with α(1 → 3) and α(1 → 4) linked α-l-fucopyranose backbone (Jiao, Yu, Zhang, & Ewart, 2011). However, the structure of fucoidan is highly complex and varies depending on the method of fucoidan extraction, seaweed species, maturity of seaweed as well as the geographical location from which the seaweed is isolated (Li et al., 2008). The antioxidant and anticancer activities of fucoidan are in turn dependent on its chemical structure and composition, including the degree of sulfation, monosaccharide composition, stereochemistry and molecular conformation (Wang et al., 2019). Fucoidan extracted from the sporophyll of Undaria pinnatifida has an alternating sulphated galactofuran backbone structure (Koh, Lu, & Zhou, 2019). The unique galactofuran backbone structure comprising of both galactose and fucose as the major monosaccharide forming its backbone structure suggests a wider range of bioactivities to be exploit as a functional ingredient (Vishchuk et al., 2011).
Bread, the product of wheat flour fermentation by yeast, is widely consumed as a staple food in the world (Arendt & Zannini, 2013; Zhou, Therdthai, & Hui, 2014). It contains a good mix of dietary carbohydrates, proteins as well as micronutrients and minerals, and offers a nutritional base for the incorporation of many functional ingredients (Barbarisi et al., 2019). Moreover, due to its widespread consumption in the world, it holds potential as an excellent carrier for many functional ingredients and aid in the quick dissemination of added nutritional and health benefits to a wide population (Collar, 2015; Doyon & Labrecque, 2008). However, there is very limited research on the impact of fucoidan fortification on textural and sensory properties of bakery products.
This study aimed to evaluate the potential of fucoidan isolated from U. pinnatifida as a functional ingredient of bread, by characterizing the effect of fucoidan on dough development and bread quality. This study also aimed to evaluate the potential of fucoidan isolated from U. pinnatifida as a functional ingredient by determining if the inherent bioactivities of fucoidan such as its in vitro anticancer and antioxidant capacity can be retained after incorporating into the bread matrix through the baking process.
Section snippets
Chemical and samples
Fucoidan isolated from brown seaweed species, Undaria pinnatifida, were obtained from Auckland, New Zealand. Bread flour (Prima Limited, Singapore), salt (Pagoda, Siem Trading, Singapore), sugar (NTUC Fairprice, Singapore), dry instant yeast (Saccharomyces cerevisiae, S·I.Lesaffre, France), and shortening (Bake King, Gin Hin Lee, Singapore) were purchased from Fairprice, Singapore. Tris (Trizma-HCl), guanidine-hydrochloride (GuHCl), ethylenediaminetetraacetic acid (EDTA) disodium salt dihydrate
Rheofermentometer analysis
The dough development curve, maximum dough height and total volume of CO2 produced and retained in the three different dough samples are shown in Fig. 1A – 1C respectively. Overall, it was observed that both fucoidan fortified dough samples exhibited significantly higher maximum dough height than the control sample (Fig. 1B).
The total amounts of CO2 produced and retained in both fucoidan fortified dough samples were also significantly higher than that of the control dough sample (Fig. 1C).
Conclusions
The incorporation of fucoidan at 0.40% and 0.80% w/w (flour basis) produced a final baked bread product with increased specific volume, softer breadcrumb with lower cell density and enlarged cell area and diameter. These changes could be attributed to the effect of fucoidan on yeast fermentation during proofing as well as changes in gluten network structure. The additional fucoidan polysaccharide provided yeast with additional fermentation substrate and resulted in increased amounts of total CO2
CRediT authorship contribution statement
Hui Si Audrey Koh: Conceptualization, Methodology, Investigation, Formal analysis, Writing - original draft. Si En Victoria Lim: Methodology, Investigation. Jun Lu: Methodology, Writing - review & editing. Weibiao Zhou: Conceptualization, Methodology, Supervision, Writing - review & editing.
Declaration of competing interest
None.
Acknowledgments
The first author would like to thank the National University of Singapore for the financial support.
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