Impact of Nutritional and Organoleptic Use of Underutilized Green Leafy Vegetables in Bakery Products: A Systematic Review of Novel Food Applications
Santhanam M, Ga S, Piramanayagam SK, Sukumar S, Theruveethi N, Kumaresan AP, Ahmed Jalaludeen N, Dhandapani R, Vijayasarathi G
F1000Research · 1 cita
Cómo se estudió
- Diseño
- Revisión sistemática (indexado por PubMed)
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiación independiente
Según la declaración de financiación del texto completo.
Publicación
- Publicado
- 2026-05-14 · F1000Res · vol. 15 · pág. 732
- Editorial
- Faculty of 1000
- Citado
- 0 citas · más que el 23% de estudios similares · 0.0× el promedio de su campo
- Referencias
- 29 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY
- Áreas de investigación
- Seed and Plant Biochemistry · Consumer Attitudes and Food Labeling · Microbial Metabolites in Food Biotechnology
- Palabras clave
- Health benefits, Leafy vegetables, Novel food, Food processing, Food packaging, Organoleptic, Micronutrient, Food products
- MeSH
- humans, plant leaves, vegetables, taste, nutritive value
9 autores
- Madhusudhanan Santhanam🇮🇳Manipal Academy of Higher Education
- Somu Ga🇮🇳Manipal Academy of Higher Education; Kasturba Medical College Hospital
- Senthil Kumaran Piramanayagam🇮🇳Manipal Academy of Higher Education
- Suresh Sukumar🇮🇳Manipal Academy of Higher Education
- Nagarajan Theruveethi🇮🇳Manipal Academy of Higher Education
- Anusha Priyadarsini Kumaresan🇮🇳Manipal Academy of Higher Education
- Nishar Ahmed Jalaludeen🇮🇳Manipal Academy of Higher Education
- Rajmohan Dhandapani🇮🇳Manipal Academy of Higher Education
- Guruprasad Vijayasarathi🇴🇲University of Nizwa; College of Applied Sciences, Nizwa
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
The low utilization of green leafy vegetables (GLVs) makes them a nutrient-dense food that is frequently overlooked in the food system. Their integration into baked products may confer nutritional and organizational benefits. However, few studies have addressed their impact on bakery formulations.
Objectives
This systematic review aimed to jointly appraise the nutritional enrichment and sensory properties of bakery products enhanced with the incorporation of underutilized GLVs, and to highlight their potential new food and industrial applications.
Methods
Systematic searches were conducted in scientific databases, PubMed, Scopus, Google Scholar, and Web of Science, according to the PRISMA guidelines. Original peer-reviewed research articles reporting nutritional, sensory, functional, technological, or organoleptic outcomes associated with the incorporation of underutilized green leafy vegetables into bakery products. We documented the micronutrient content, bioactive components, consumer acceptability, and technological challenges.
Results
One significant difference found in food products was that GLV incorporation increased essential nutrients. Bioactive compounds from GLVs offer health benefits including improved glycemic control and reduced oxidative stress. However, sensory acceptability remains an issue, with bitterness and texture as main obstacles. Consumer studies show acceptable GLV levels depend on species and processing methods. Techniques such as dehydration and fermentation mitigate unwanted sensory effects.
Conclusions
As we incorporate more underutilised green leafy vegetables in bakery products, it becomes increasingly evident that they have substantial potential to provide significant nutritional and functional benefits to humans. Future research should address the fine-tuning of formulations to maximize benefits while meeting consumer preferences and ensuring commercial feasibility on a large scale in the food industry.
Registration
This systematic review was registered with the Open Science Framework (OSF). DOI: https://doi.org/10.17605/OSF.IO/7YHDZ.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
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