{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,3]],"date-time":"2026-06-03T15:56:25Z","timestamp":1780502185915,"version":"3.54.1"},"reference-count":107,"publisher":"MDPI AG","issue":"18","license":[{"start":{"date-parts":[[2020,9,21]],"date-time":"2020-09-21T00:00:00Z","timestamp":1600646400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Sustainability"],"abstract":"<jats:p>The industrial and small-scale processing of plant-based food materials is associated with by-products that may have a negative impact on the environment but could add value to bread-based products. The bioactivity of plant-based food by-products, their impact on the properties of functional bread, and their bioavailability\/bioaccessibility leading to potential health effects when consumed was reviewed. Plant-based food by-products which may be added to bread include rice bran, wheat bran, corn bran, grape pomace\/seed extract, tomato seed\/skin, and artichoke stems\/leaves. These by-products contain high concentrations of bioactive compounds, including phenolics, bioactive peptides, and arabinoxylan. Pre-treatment procedures, including fermentation and thermal processing, impact the properties of plant-based by-products. In most cases, bread formulated with flour from plant-based by-products demonstrated increased fibre and bioactive compound contents. In terms of the sensory and nutritional acceptability of bread, formulations with an average of 5% flour from plant-based by-products produced bread with acceptable sensory properties. Bread enriched with plant-based by-products demonstrated enhanced bioavailability and bioaccessibility and favourable bioactive properties in human blood, although long-term studies are warranted. There is a need to investigate the bioactive properties of other underutilised plant-based by-products and their potential application in bread as a sustainable approach towards improving food and nutrition security.<\/jats:p>","DOI":"10.3390\/su12187785","type":"journal-article","created":{"date-parts":[[2020,9,21]],"date-time":"2020-09-21T08:18:01Z","timestamp":1600676281000},"page":"7785","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":46,"title":["Plant-Based Food By-Products: Prospects for Valorisation in Functional Bread Development"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-5342-5825","authenticated-orcid":false,"given":"Isaac","family":"Amoah","sequence":"first","affiliation":[{"name":"Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1010, New Zealand"},{"name":"Riddet Institute, Centre of Research Excellence, Palmerston North 4442, New Zealand"},{"name":"Department of Biochemistry and Biotechnology, Kwame Nkrumah University of Science and Technology, Kumasi 0023351, Ghana"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Noamane","family":"Taarji","sequence":"additional","affiliation":[{"name":"Food and Medicinal Resource Engineering Open Innovation Laboratory, National Institute of Advanced Industrial Science and Technology (AIST), Tsukuba City, Ibaraki 305-8565, Japan"},{"name":"Faculty of Sciences Semlalia, Cadi Ayyad University, P.O. Box 2390, 40001 Marrakech, Morocco"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3548-7712","authenticated-orcid":false,"given":"Paa-Nii T.","family":"Johnson","sequence":"additional","affiliation":[{"name":"Department of Agroprocessing Technology and Food Biosciences, CSIR-College of Science and Technology, Accra Box M20, Ghana"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jonathan","family":"Barrett","sequence":"additional","affiliation":[{"name":"Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1010, New Zealand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Carolyn","family":"Cairncross","sequence":"additional","affiliation":[{"name":"Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1010, New Zealand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7713-6203","authenticated-orcid":false,"given":"Elaine","family":"Rush","sequence":"additional","affiliation":[{"name":"Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1010, New Zealand"},{"name":"Riddet Institute, Centre of Research Excellence, Palmerston North 4442, New Zealand"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2020,9,21]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"2509","DOI":"10.1111\/ijfs.12935","article-title":"Composition and functionality of wheat bran and its application in some cereal food products","volume":"50","author":"Onipe","year":"2015","journal-title":"Int. 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