Valorization of seabuckthorn pomace powder for production of novel brioche-style buns

The aim of this research was to develop a novel proposal for incorporating seabuckthorn pomace powder (SPP) into bakery products and to evaluate their physical, antioxidant and sensory attributes. Four different formulations of brioche-style buns were prepared within the study. First two samples were prepared without SPP. First formulation was processed with baking yeast (BYBSB-0) and second one with sourdough (SBSB-0). SPP was used to prepare sourdough brioche-style buns with 2.5% (SBSB-2.5) and with 5.0% (SBSB-5). Results showed that baking loss was varying insignificantly between 9.83% and 9.88% for all evaluated formulations. Phenolic profile of SBSB-2.5 and SBSB-5 attested TPC of 169.87 and 345.03mg GA/100g and TFC of 108.26 and 217mg QE/100g. Total carotenoid content achieved the highest value of 35.64mg/100g in SBSB-5. Incorporation of SPP increased DPPH value till 83.21% and 79.54% in SBSB-2.5 and SBSB-5 samples, in comparison with BYBSB-0 sample of 5.23% and SBSB-0 of 7.33%. ABTS antioxidant activity had the same correlation as DPPH scavenging activity, and ABTS maximum value was achieved in SBSB-5 (70.17%). Although SPP had an effect on color characteristics of brioche-style buns. Formulation containing 5% of SPP recorded the lowest L^* index and the highest a^* and b^* indexes at 50.34, 4.18 and 39.57, respectively. BYBSB-0 sample exhibited the highest L^* index and the lowest a^* and b^* indexes, measuring 70.41, -1.23 and 26.32, respectively. SBSB-2.5 had high scores on all sensory attributes (≥8.31). Notably, SBSB-5 demonstrated a hardness value of 899.32g similar to BYBSB-0 (903.18g) and SBSB-0 (903.18g) samples. Implications of these results are significant for advancing sustainable recovery of natural bioactive compounds from SPP within the bakery industry.

Acknowledgments. The research was supported by Institutional Project, subprogram 020405 “Optimizing food processing technologies in the context of circular bioeconomy and climate change”, Bio-OpTehPAS, being implemented at Technical University of Moldova.