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Functional Bakery Snacks for the Post-COVID-19 Market, Fortified with Omega-3 Fatty Acids

Author

Listed:
  • Haralabos C. Karantonis

    (Laboratory of Food Chemistry, Biochemistry and Technology, Department of Food Science and Nutrition, School of Environment, University of Aegean, Metropolitan Ioakeim 2, 81400 Mytilene, Greece)

  • Constantina Nasopoulou

    (Laboratory of Food Chemistry, Biochemistry and Technology, Department of Food Science and Nutrition, School of Environment, University of Aegean, Metropolitan Ioakeim 2, 81400 Mytilene, Greece)

  • Dimitris Skalkos

    (Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece)

Abstract

Flaxseed is a natural ingredient with health benefits because of its rich contents of omega-3 fatty acids and fiber. In this study, whole-meal sliced bread, chocolate cookies, and breadsticks, which were enriched with flaxseed ( Linum usitatissimu ) were produced as a natural enrichment source in order to provide functional baked goods. The three innovative products were tested as sources of omega-3 fatty acids in terms of α-linolenic acid according to EU 1924/2006 as well as for their in vitro antithrombotic/anti-inflammatory effect. The results showed that omega-3 fatty acids had high concentrations (>0.6 g per 100 g of product) in all products even after the heating treatment with constant stability during the time of consumption. All the enriched products exerted higher, but in different grade, in vitro antithrombotic/anti-inflammatory activity compared to the conventional products. The products were evaluated positively by a panel of potential consumers without significant differences compared to conventional corresponding products. Enriched bakery products with omega-3 fatty acids may represent a novel opportunity for the development of functional foods that can be locally consumed, thereby contributing to public health prevention measures that the post-COVID-19 era demands.

Suggested Citation

  • Haralabos C. Karantonis & Constantina Nasopoulou & Dimitris Skalkos, 2022. "Functional Bakery Snacks for the Post-COVID-19 Market, Fortified with Omega-3 Fatty Acids," Sustainability, MDPI, vol. 14(8), pages 1-12, April.
    • Handle: RePEc:gam:jsusta:v:14:y:2022:i:8:p:4816-:d:795798
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    Cited by:

    1. Dimitris Skalkos, 2022. "Innovative Agrifood Supply Chain in the Post-COVID 19 Era," Sustainability, MDPI, vol. 14(9), pages 1-4, April.

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