Published in Scientific Papers. Series B, Horticulture, Vol. LXVIV, Issue 2
Written by Diana-Alexandra GHEORGHIU, Liviu GACEU, Adrian PETICILĂ, Dana TĂPĂLOAGĂ, Nicoleta HĂDĂRUGĂ, Gabriela BRAD, Liliana TUDOREANU
Horticultural by-products (HBP) are valuable functional ingredients and natural preservatives that enhance the nutritional value and shelf life of foods. The review includes articles examining HBP addition in bakery products. Following PRISMA Guidelines, 1,970 articles were identified, with 47 selected for analysis. These studies explored HBP's impact on phenolic content, physicochemical composition, colour, rheological, and sensory properties in bakery products. The published data suggests that increasing the concentration of HBP positively correlated with high phenolic content and antioxidant capacity in bakery products. The main limitation of the published data was that no articles were found to contain a complete characterisation of the products: physicochemical parameters, rheological parameters and sensory analysis. Moreover, no standardisation of rheological methods was identified. Further investigations into HBP properties and usefulness will help optimize formulations, meet consumer preferences and increase the use of HBP to produce more healthy and sustainable food.
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