The addition of functional ingredients to breads could have effects on preventing cardiovascular diseases, cancers and inflammation. The incorporation of 0–5–10–15% of three populations of dried purslane flour on the rheological, sensorial and nutritional quality of fortified durum wheat breads were evaluated. The increase in dried purslane (up to 15%) caused an increase in the resistance to the mixture and a consequent reduction in its extensibility. The “panel test” gave a largely positive evaluation in 10% of enrichment. The fatty acids in breads resulted higher with the 5% substitution. Contrary to what has been imagined, the increase in percentage of substitution to 10 and 15% did not lead to an increase in linoleic (omega-3) and α-linolenic (omega-6) acid and probably the cause is in the cooking. The total phenols content and the antioxidant potential, evaluated by ferric reducing antioxidant potential (FRAP) and 2,2′-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays of the enriched breads increased with the percentage of the dry purslane substitution. The enrichment of the durum wheat flour with 5% purslane resulted in a good compromise to obtain good rheological characteristics of loaves and breads with decreased omega-6/omega-3 ratio and good antioxidant properties.

The rheological and chemical quality of pasta samples, which were obtained using the durum wheat semolina fortified with the hemp seed solid residue, after oil extraction, sieved at 530 μm (Hemp 1) or 236 μm (Hemp 2) at different percentages of substitution (5%, 7.5%, and 10%, were evaluated. The total polyphenolic content in hemp flour was quantified in the range of 6.38–6.35 mg GAE/g, and free radical scavenging was included in the range from 3.94–3.75 mmol TEAC/100 g in Hemp 1 and Hemp 2, respectively. The phenolic profiles determined by UHPLC-ESI/QTOF-MS showed that cannabisin C, hydroxycinnamic and protocatechuic acids were the most abundant phenolic compounds in both hemp flours. Among the amino acids, isoleucine, glutamine, tyrosine, proline, and lysine were the most abundant in raw materials and pasta samples. Although the hemp seeds were previously subjected to oil extraction, hemp flours retain about 8% of oil, and the fatty acids present in the largest amount were linoleic acid and α-linolenic acid. Characterization of the minerals showed that the concentration of macro and trace elements increased according to fortification percentage. Sensory evaluation and cooking quality indicated that the best performance in terms of process production and consumer acceptance was obtained using Hemp 2 at 7.5%. Hemp supplementation could be a potential option for producing high-quality, nutritionally rich, low-cost pasta with good color and functionality.

Due to its multipurpose usability, short production cycle, and low capital requirement in cultivation, hemp represents an excellent material applicable to the Sustainable Development Goals (SDGs) defined by the United Nations Organization as a strategy “to achieve a future better and more sustainable for all”. Hemp seeds represent the only edible part of Cannabis sativa and have a distinctly different nutritional composition from other representative foods such as rice and wheat (high protein content, low carbohydrate content, polyunsaturated fatty acids, dietary fiber, and gluten-free). Hemp seeds are mainly used for the production of oil; the waste obtained after extraction, reduced to a fine powder and rich in bioactive components, is added to durum wheat flour and used for the preparation of fortified bread. The aim of this study was to use varying percentages of hemp seed flour for bread production and determine the impact of fortification on texture, organoleptic characteristics, crumb color, changes in crumb texture, total polyphenols, the scavenging activity of free radicals, and amino acid content. The solid residue remaining after oil extraction from hemp seeds (generally discarded as waste or added to feed) was triturated and sieved to 0.530 mm (Hemp 1) or 0.236 mm (Hemp 2). Samples of fortified bread were obtained by replacing variable percentages of durum wheat semolina with the two hemp flours (5%, 7.5%, and 10%). The total phenolic content of the fortified bread was between 0.73 and 1.73 mg GAE/g, and the antiradical activity was between 1.17 and 3.18 mmol TEAC/100 g on the basis of the growing fortification. A comparison of Ciclope semolina bread with hemp flour-enriched bread showed a large increase in amino acid content in the fortified samples. In particular, bread enriched with 10% hemp flour 2 showed a higher content of glutamic acid, tyrosine, proline, and essential amino acids such as leucine and isoleucine compared to other samples with the same percentage of substitution. The amount of hemp seed flour influenced the color of the crumb by increasing the yellow index from 18.24 (100% Ciclope) to 21.33 (bread with 5% hemp flour 2). The results of the sensory analysis were very good, demonstrating the high acceptability of fortified breads at higher percentages.

Cladodes are considered by-products of Opuntia ficus-indica cultivation. Their addition as source of antioxidants to durum wheat breads could have effects on preventing cardiovascular diseases, cancers, and inflammation. The inclusion of 0-5-10-15% cladodes, harvested in three different locations, on quality and antioxidant properties of fortified durum wheat breads has been evaluated. The enrichment with 10% of cladodes resulted in an increase in the content of total phenolics (14.8 vs 2.7 mg GAE/100 g of control bread), a decrease of IC₅₀ (3.28 vs 49.7 mg/ml of control bread), good rheological characteristics of loaves and largely positive evaluation by panel test. Fortification with 15% of cladodes caused an increase in the resistance to the mixture with a reduction of dough extensibility. In addition, the evaluation of different populations of Opuntia gave information about the valorization of the crop and could be a strategy to increase bioactive compounds in durum wheat breads.

The edible portion of Cannabis sativa L. are the seeds. The seeds are generally used for the production of hemp oil, appreciated for the high percentage of α-linolenic acid. The waste obtained after seeds oil extraction, reduced in fine powder, is the subject of this study. Since hemp seeds are considered to be a source of many valuable bioactive compounds, the addition of hemp seed flour to durum wheat for making fortified bread could have an effect on the health of consumers. The aim of this study was to use variable percentages of hemp seed flour for the production of bread, and to determine the fortification impact on chemicals, texture, organoleptic characteristics, crumb color, changes in crumb texture, total polyphenols, free radical scavenging activity and amino acids contents. The rheological and chemical qualities of bread samples, obtained by using a durum wheat cultivar Ciclope fortified with defatted hemp seeds flours, were evaluated. The solid residue left after the extraction of the oil from seeds (generally thrown away as waste or added to feed) was shredded and sieved at 0.530 mm (Hemp 1) or 0.236 mm (Hemp 2). Samples of fortified breads were obtained by substitution of variable percentages of durum wheat flour with the two hemp flours (5%, 7.5%, and 10%). Fortified bread’s total phenolic content was in a range of 0.73±0.017 and 1.73±0.029 mg GAE/g and an-ti-radical scavenging activity was included in the range from 1.17±0.099 and 3.18±0.071mmol TEAC/100g, according to the increasing fortification. Comparison between bread made with Ciclope semolina and hemp flour fortified breads, showed a large increase in amino acid content in fortified samples ones. In particular, bread fortified with 10% Hemp 2 flour highlights a greater content of glutamic acid, tyrosine, proline and essential amino acids such as leucine and isoleucine, compared to the other samples with same percentage of substitution. The amount of hemp seed flour influenced the color of the crumb by increasing the yellow index from 18.24 (100% Ciclope) to 21.33 (bread with Hemp 2 flour at 5%).