Effect of grape seed extract on sensory, textural, and anti-staling properties of Chinese steamed bread

In this study, the sensory and textural properties related to staling of Chinese steamed bread (CSB) supplemented with grape seed extract (GSE) (2.5-10.0%) and the anti-staling mechanism thereof were investigated. Compared to the control, low GSE content (2.5%) had little effect on the specific volume, color, and sensory properties of CSB, whereas high levels (7.5%, 10.0%) decreased the CSB specific volume. After 7-day storage, GSE-supplemented CSB exhibited lower hardness (7.38-4.78N) and chewiness (1.66-1.20N) and higher cohesiveness (0.29-0.34) and resilience (0.11-0.27), indicating an anti-staling effect. The antioxidant ability of CSB increased with increased supplementation. The anti-staling effects of GSE on CSB might be attributed to the retrogradation inhibition in wheat starch evinced by differential scanning calorimetry and X-ray analyses or the GSE Trolox equivalent antioxidant capacity. Practical applicationsThe results in this research suggest that appropriate GSE could effectively inhibit starch retrogradation and oxidation of CSB, consequently inhibiting the staling and enhancing the antioxidant ability, and there could be a potential utility of GSE in the development of flour-based food products.