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Wheat flour substitution with flours from raw and roasted beans of Phaseolus coccineus at 20 and 30% (flour basis) was studied in breadmaking. The rheological behavior of starch-proteins networks in the composite flour doughs, composition and quality attributes of breads, bread staling events, in vitro starch digestibility of bread crumbs, and volatiles profile, were evaluated using a multi-instrumental analytical approach. According to oscillatory rheological tests, wheat flour substitution with bean flour enhanced the dough's firmness (G′, η*), implying a greater dough resistance to flow and deformation. Nevertheless, the specific volume of breads with roasted beans flour improved, compared to those fortified with raw bean flour, and was comparable to control wheat bread. The texture profile analysis of breads with raw bean flour indicated a greater degree of crumb hardening at the end of storage, despite the lower extent of amylopectin retrogradation, as determined calorimetrically (DSC). FTIR spectroscopy for breads containing bean flour showed little differentiations in the secondary protein structures between fresh and stored crumbs; generally, the β-type structures (β-sheet, aggregates and β-turn) prevailed in all samples at the expense of other secondary conformational elements in the crumb protein networks. The in vitro starch digestibility of fortified bread crumb showed reduced glucose release responses compared to wheat flour bread. The typical "beany" flavor notes of fortified breads were masked using the roasted bean flour; this was corroborated by a modified profile of bread volatiles, resulting in a pleasant sensory appeal for the 20%-substituted product and a more favourable consumer acceptability. [Display omitted] • Wheat bread was fortified (20, 30 %) with flours from raw and roasted Phaseolus coccineus seeds. • All fortifications with bean flours increased water absorption and dough firmness. • The fortified breads showed greater crumb hardening upon storage. • Minor changes in protein conformational elements were noted by FTIR spectroscopy. • Fortified breads with roasted bean flour showed masking of 'beany flavor' notes. [ABSTRACT FROM AUTHOR]

The impact of ammonia solution (NH 4 OH) mild pretreatment (pH 9.5, 25 °C/0.5–2 h), followed by sodium hydroxide extraction (0.1 M NaOH, 60 °C/1–4 h), on the wheat bran (WB) arabinoxylan (AX) extractability, the molecular features of the isolated polysaccharides and their rheological behavior were investigated. AX isolates, obtained from WB treated solely with NH 4 OH, exhibited lower Mw and a lower degree of xylan backbone substitution (arabinose/xylose ratio), compared to those obtained by combined alkali treatments (NH 4 OH/NaOH), as evaluated by HPLC-SEC-RI, FTIR and 1H NMR analyses. Swelling of bran cell walls, caused by NH 4 OH, resulted in crevices of the outer bran tissue layers, thus increasing AX extraction yields, as the ammonia pretreatment and NaOH extraction times were extended. 2D DOSY NMR experiments revealed the presence of individual populations exhibiting discrete diffusional characteristics, while in most cases, each population was further subdivided into two sub-populations composed mainly of chains of either monosubstituted or disubstituted anhydro-xylosyl residues, with the latter diffusing more slowly. The steady-shear viscosities of 4% aqueous AX dispersions were positively correlated primarily to the AX Mw, and secondarily to the arabinose/xylose ratio. Dynamic rheometry revealed that extraction only with NH 4 OH or water provided AX isolates capable of gelification due to oxidative coupling of feruloyl residues covalently attached on AX chains, as evidenced by FTIR, 1H NMR, and further confirmed by 2D DOSY NMR. Overall, these findings elucidated the structural heterogeneity of AX isolates obtained under varying alkali extraction regimes, along with their diversified rheological behavior. [Display omitted] • NH 4 OH pretreatment modified the structural and rheological properties of NaOH-extracted wheat bran (WB) arabinoxylans (AX). • NH 4 OH caused swelling and cracking of the bran outer layers, increasing AX extractability. • Combined NH 4 OH–NaOH extraction led to AX with higher Mw and A/X ratio than extraction using only NH 4 OH. • NMR analysis and 2D mapping showed a microheterogeneity in AX substitution patterns and Mw distribution. • Apparent viscosity of AX aqueous dispersions was positively correlated with their Mw and A/X ratio. [ABSTRACT FROM AUTHOR]

The potential application of apple pomace emulsions (APEs) as saturated fat replacers in biscuits was investigated by employing olive oil/water (35/65) emulsions enriched with 12.5–20.0% apple pomace residue (AP) and exploring their rheological properties and microstructure. A selected APE (with 15% AP) was used as margarine replacer in biscuits at 50–100% substitution levels and the biscuits quality attributes were examined using a multi-instrumental analytical approach; a full-fat biscuit (30% margarine) was tested as control. Firmness and spreadability work of APE, evaluated by large deformation mechanical testing, increased with increasing AP content. The elasticity and viscosity of the control biscuit dough as determined by rheometry were higher than their reduced-fat counterparts with APE. With increasing APE substitution level, the moisture and water activity increased, and a lower biscuit color lightness was noted, whereas the thickness did not significantly differ among the tested product formulations. Moreover, fracture strength, total phenolic (3,4-dihydroxybenzoic acid being predominant) content and antioxidant activity were greater for the APE-fortified biscuits than the control. SPME/GC–MS analysis revealed the presence of AP-derived volatile compounds, providing pungent, rancid and fruity notes in the APE-fortified biscuits. Nevertheless, the 50% margarine substituted biscuit received acceptable ratings for flavor notes, hardness, fragility and overall acceptability upon sensory evaluation. Slower rates of lipolysis (on biscuit weight basis) were also observed for the APE-fortified biscuits using an in vitro intestinal enzymatic digestion protocol. Overall, the APE appeared as an effective solid fat substitute in biscuits that improves their nutritional characteristics, while maintaining acceptable quality attributes. [Display omitted] • Apple pomace emulsion (APE) was used as saturated fat substitute in biscuits (BS). • The rheological properties of APE enhanced with rise of apple pomace level. • 50 & 70% margarine substitution did not affect the BS physical & textural features. • APE induced into BS volatile compounds related to pungent, rancid and fruity notes. • 50% margarine substitution by APE gave healthier and sensorially acceptable BS. [ABSTRACT FROM AUTHOR]

Following the recently emerged trends for products without additives and valorization of food processing by-products, "clean label" gluten-free (GF) breads were developed using a flaxseed slurry (FS) at 3% or 4.5% level (flaxseed basis), instead of the commonly used structurant in GF doughs, methylcellulose, and 3 or 6% (flour mixture basis) sesame cake (SC) for further product nutritional improvement. These alternative ingredients increased batter hardness and cohesiveness (back extrusion test) as well as elastic modulus, complex and steady shear viscosity (rheometry), compared to formulation containing only methylcellulose (control). The fortified breads had lower loaf specific volumes, than the control, but significantly higher than a GF bread made without any added hydrocolloid. FS and SC enhanced the formation of β-sheet structures (FTIR spectroscopy) in the batter and bread protein matrix. FS breads exhibited similar crumb hardness, cohesiveness, and springiness (TPA test) with the control, whereas inclusion of SC compromised these textural attributes. Nevertheless, the latter samples showed less pronounced textural changes upon storage (25°C-48 h), with similar extent of staling to control. For the fortified stored breads, there were no significant changes in protein conformation, compared to fresh products, whereas crumb starch retrogradation (calorimetry-DSC) was lower than the control. Additionally, the FS and SC increased the protein and dietary fiber contents and introduced nutty and sesame-like flavor notes to the breads, leading to improved overall acceptability scores. Overall, FS and SC seemed to be promising functional ingredients for the development of "clean label" GF breads with enhanced quality and shelf life. [Display omitted] • Flaxseed slurry (FS) was an effective structuring agent for "clean-label" gluten-free breads (GFB). • A food processing by-product, sesame cake (SC), was used for further fortification of the GFB. • The inclusion of SC into FS breads resulted in an anti-staling effect. • FS and SC significantly increased the dietary fiber and protein levels of GFB. • FS and SC modified the "rice" flavor of GFB, introducing pleasant nutty and sesame-like flavor notes. [ABSTRACT FROM AUTHOR]

Solid fats (e.g., margarine) provide appealing taste, flavor and texture to bakery products including biscuits. However, margarine is rich in saturated and trans fatty acids, which are associated with increased cardiovascular disease risk. An oil-in-water emulsion gel was formulated with barley flour β-glucan concentrate/olive oil/water (13/10/77 w/w/w) to replace margarine in biscuits at 50–100% substitution; a full-fat biscuit (30% margarine) was also tested (control). A multi-instrumental analytical approach was employed to explore the dough rheological behavior and biscuits quality characteristics. Elasticity and viscosity of control dough were greater than those of the formulated composite doughs with the emulsion gel preparations as showed by frequency sweep and creep-recovery testing, while the flexural modulus and fracture strength of the biscuits decreased with increasing level of margarine substitution. Biscuits without margarine exhibited smaller diameter and higher thickness, compared to control, whereas products with higher fat substitution level had higher moisture and water activity. Nevertheless, the 50% fat substituted biscuit had similar flexural properties and microstructure, as revealed by texture analysis and SEM microscopy, respectively, to those of control; additionally, this reduced-fat product received acceptable ratings for flavor, fragility, hardness and overall acceptability by sensory analysis, similar to control. Furthermore, the product with higher margarine substitution levels exhibited slower rates of in vitro lipid hydrolysis (on biscuit weight basis) upon enzymatic intestinal digestion. Overall, the use of barley flour emulsion gel as substitute of solid fats in biscuits offers the advantage of producing healthier and acceptable products depending on the degree of fat replacement. [Display omitted] • Barley emulsion gel (BEG) enriched with β-glucans was used in biscuits as margarine substitute. • 50% margarine substitution did not change the biscuit physical, textural and sensorial properties. • Increase of margarine substitution levels with BEG decreased rates of in vitro lipid hydrolysis. • The use of BEG at 50% margarine substitution offers healthier and sensorially acceptable products. [ABSTRACT FROM AUTHOR]

Flours from lentil seeds, raw or sprouted (either lyophilized or roasted before grinding), were used for wheat flour substitution in breads. The physicochemical properties of the obtained flours and doughs as well as bread quality attributes and staling were examined. FTIR spectroscopy revealed that sprouting altered the secondary structure of the lentil protein matrix by decreasing β-turns and random coils, and increasing β-sheets, α-helices and aggregates, while roasting subsequently eliminated these changes. Calorimetry (DSC) showed that the roasted-sprouted lentil flour was partially gelatinized. Oscillatory and creep-recovery rheological tests showed that doughs fortified with roasted-sprouted lentil flour at 15 and 20% (flour basis) substitution level were more viscous and elastic. Breads made with 10% lyophilized-sprouted lentil flour exhibited the lowest specific volume, and the highest crumb hardening and starch retrogradation rates as well as the greatest increase in protein β-sheets in the composite protein-starch matrix. Instead, the formulation with 10% roasted-sprouted lentil flour did not show major changes in loaf specific volume and extent of starch retrogradation, following 4 days of storage, while exhibited significantly improved crumb textural characteristics compared to bread made with wheat flour alone, receiving the highest overall acceptability scores among all fortified products tested due to its pleasant roasted-like flavor note detected by sensory assessors. These findings suggest that a successive process of sprouting and roasting of lentil seeds could be an innovative approach to fortify wheat flour-based breads for improving their nutritional quality while maintaining desirable textural and sensorial attributes of the baked product. [Display omitted] • Roasted-sprouted lentil flour (10–20%) increased wheat dough viscosity and elasticity. • Lyophilized-spouted lentil flour (10%) downgraded wheat bread quality attributes. • Roasted-sprouted lentil flour (10%) improved the textural characteristics of wheat bread. • Roasted-sprouted lentil flour (10%) extended the shelf life of wheat bread. • Roasted-sprouted lentil flour (10%) attenuated the off-flavors in the fortified breads. [ABSTRACT FROM AUTHOR]

Emulsion gels are considered as an innovative approach to substitute shortenings and margarine in food formulations, e.g., bakery products. Cereal β-glucans are fiber-type constituents, well-known for their human health promoting effects, but also as effective viscosifiers for stabilization of emulsions and aqueous dispersions of solid particles. Barley emulsion gels (BEGs) were formulated with varying weight proportions of β-glucan-enriched (∼27%) barley flour/olive oil/water (from 13/10/77 to 31/30/39) and their physicochemical properties and microstructure as potential solid fat replacers in food formulations were examined. Changes in physical properties and structure of BEGs were monitored using dynamic rheometry, large deformation mechanical testing, differential scanning calorimetry and confocal microscopy during storage (4 °C for 7 days). The rheological tests showed a typical solid-like character for all BEGs (i.e., G' was greater than G'') without oil exudation. The gel strength of BEGs increased upon storage, whereas the thermal properties were dependent on composition and application of heat treatment during BEGs production. Moreover, the microstructure of BEGs revealed that protein particles are located around the surface of oil droplets in the 13/10/77 gels, while in the 31/30/39 formulation, both oil droplets and proteins were entrapped within a more compact hydrated β-glucan-starchy network matrix. The molecular weight of β-glucans (SEC-HPLC) isolated from BEGs was lower than that of β-glucan isolate obtained from the native barley flour. Overall, the multi-instrumental analytical approach employed herein was a suitable framework for evaluation of the physical properties of BEGs as potential solid fat substitutes in the production of healthier formulated products. [Display omitted] • Barley flour emulsion gels (BEGs) enriched with β-glucan were prepared at 25 and 60 °C. • The gel strength and elasticity increased with rise of barley flour and olive oil level, and cold storage. • Degradation of β-glucan was higher in BEGs prepared at 25 °C than that of 60 °C. • Starch gelatinization occurred only in BEGs with high water level prepared at 60 °C. • BEGs with various physical properties were made for use as fat substitutes in healthier products. [ABSTRACT FROM AUTHOR]

The impact of drying of rice-chickpea flour sourdough (SD) made by a fermented chickpea extract (FCE) starter on rice flour-corn starch gluten-free (GF) batter and bread physicochemical properties were explored; FCE was prepared by submerged fermentation (37 °C × 15 h) of ground chickpeas. A liquid (freshly made) and two dried FCE-sourdoughs, dehydrated (air heating at 30 °C) or lyophilized, as well as a control formulation (without FCE-SD) were prepared at 80, 90, 100 and 110% (flour mixture basis) added water levels. Firmness, consistency, cohesiveness, and viscosity index of the batters, as evaluated by back extrusion testing, decreased by increasing the added water level in the formulation and increased by inclusion of the dehydrated sourdough preparation (p < 0.05). The lyophilized and liquid sourdough-containing breads exhibited the lowest pH and the highest specific volume, while dehydrated sourdough bread exhibited higher pH than the rest of the SD-containing breads and similar specific volume to that of control. Nevertheless, both dry FCE-SD preparations increased the crust redness and all FCE-SD breads had similar concentrations of butyric/isobutyric acids indicating a butyric fermentation during FCE preparation. Texture profile analysis revealed that both liquid and lyophilized sourdough improved crumb texture and retarded the bread staling process compared to control and dehydrated sourdough formulations (p < 0.05). The former products thus gained higher preference by a non-trained sensory evaluation panel. Overall, the lyophilized FCE-SD showed analogous potential with the liquid sourdough to improve quality attributes and shelf life of gluten-free breads, whereas the dehydrated FCE-SD (mild heating) did not fully retain its functionality. [Display omitted] • A fermented chickpea extract (FCE) was used as gluten-free (GF) sourdough starter. • FCE sourdough (SD) was dried by dehydration (mild air heating) or lyophilization. • Batters of dehydrated SD were more viscous that those of liquid and lyophilized SD. • Both liquid and lyophilized SD improved loaf volume, crumb texture and staling rate. • Both liquid and lyophilized SD gained high preference by a sensory panel. [ABSTRACT FROM AUTHOR]

[Display omitted] • Gluten free breads (GFB) were fortified by an acorn (ACF) and chickpea (CPF) flour blend. • The most abundant phenolics in GFB were gallic, ellagic and valoneic acid dilactone. • ACF increased the total phenolic content and antioxidant activity of GFB. • In vitro enzymatic starch digestibility of the bread crumb decreased with increasing ACF. • ACF- CPF enriched GFB had lower in vivo glycemic index and load compared to control GFB. Gluten-free (GF) breads, based on rice flour and corn starch (50:50), were fortified with a mixture of acorn flour (ACF) - chickpea flour (CPF) at 30% substitution level of corn starch (i.e., rice flour:corn starch:ACF-CPF 50:20:30) using different flour blends of ACF:CPF at weight ratios of 5:25, 7.5:22.5, 12.5:17.5, and 20:10 in order to improve the nutritional quality and antioxidant potential as well as the glycemic responses of the GF breads; a control GF bread with rice flour:corn starch 50:50 ratio was also prepared. ACF was richer in total phenolic content than CPF, whereas CPF was characterized by higher amounts of total tocopherols and lutein compared to ACF. For both ACF and CPF as well as the fortified breads, the most abundant phenolic compounds were gallic (GA) and ellagic (ELLA) acids as found by HPLC-DAD analysis, while a hydrolysable tannin, valoneic acid dilactone, was also identified and quantified by HPLC-DAD-ESI-MS in high amount in the ACF-GF bread having the highest level of ACF (ACF:CPF 20:10), even though it seemed to decompose during breadmaking, possibly into GA and ELLA. Therefore, the inclusion of these two raw materials as ingredients in GF bread formulations resulted in baked products with enhanced concentrations of such bioactive compounds and higher antioxidant activities, as indicated by three different assays (DPPH, ABTS and FRAP). The extent of glucose release, as evaluated by an in vitro enzymic assay, was negatively correlated (r = −0.96; p = 0.005) with the level of added ACF, and was significantly reduced for all ACF-CPF fortified products when compared with their non-fortified GF counterpart. Furthermore, the GF bread containing a flour mixture of ACP:CPF at a weight ratio of 7.5:22.5, was subjected to an in vivo intervention protocol to assess the glycemic response when consumed by 12 healthy volunteers; in this case, white wheat bread was used as reference food. The glycemic index (GI) of the fortified bread was significantly lower compared to the control GF bread (97.4 versus 159.2, respectively), which along with its lower amount of available carbohydrates and the higher level of dietary fibers, resulted in a significantly reduced glycemic load (7.8 versus 18.8 g per serving of 30 g). The present findings underlined the effectiveness of acorn and chickpea flours in improving the nutritional quality and glycemic responses of fortified GF breads with these flours. [ABSTRACT FROM AUTHOR]

Extra virgin olive oil (EVOO) samples, of five Greek olive varieties, were stored in dark glass bottles (headspace 0.5%) in a basement without central heating for 24 months. Quantitative variations of the phenolic compounds and their degradation products were monitored over time. The differences observed in the initial total phenolic compounds concentration (ranging between 250.77 and 925.75 mg/kg) were attributed to extraction system, olive variety, and maturity stage. Even after 24 months, the degree of reduction in total phenolic compounds did not exceed 31%. The reduction was more pronounced in dialdehydic forms of oleuropein and ligstroside aglycones (DAFOA and DAFLA), indicating a more active participation in the hydrolysis and oxidation processes of the more polar secoiridoids. The initial total phenolic content was the main factor correlated to the degradation rate of the phenolic compounds. The decrease in secoiridoid derivatives, gave rise to hydroxytyrosol and tyrosol content and to the formation of four oxidized products. [ABSTRACT FROM AUTHOR]

Wheat flour was substituted by flour from roasted chickpeas at 10–20% (flour basis) and a multi-instrumental analytical approach was employed to explore the dough rheological behavior of the composite starch-proteins hydrated networks, the quality attributes of the resultant breads, as well as the staling process. Fortifications with roasted chickpea flour at 15 and 20% level significantly increased dough viscosity and elasticity as showed by oscillatory and creep-recovery rheological tests, implying higher dough resistance to flow and deformation that resulted in breads with significantly lower specific volumes and harder crumb than the control (bread without chickpea flour). Moreover, at 20% substitution level, the staling kinetics of composite breads, as monitored by texture profile analysis, indicated a greater extent of crumb hardening at the end of storage, whereas the level of retrograded amylopectin in the crumb as assessed by calorimetry (DSC) did not differ among samples. Nevertheless, for bread with 20% chickpea flour, FTIR spectroscopy revealed a large increase in protein β-sheets and a further increment of such conformational change in the stored crumb, suggesting dehydration of gluten and its involvement in the staling process. Instead, formulations with 10% roasted chickpea flour did not exhibit any major influence on dough rheological behavior, as well as on textural attributes and bread staling. Furthermore, at 10% substitution of wheat flour by roasted chickpea flour, there was complete masking of the "grass-like" and reduced "beany" and "earthy" off-flavor notes in breads, as assessed by a trained panel, pointing to a product with high overall acceptability. [Display omitted] • Roasted chickpea flour (15 and 20%) increased wheat dough viscosity and elasticity. • Chickpea flour inclusion (15 & 20%) decreased bread volume and increased staling. • Chickpea addition (20%) increased protein β-sheets in fresh and staled wheat bread. • Roasted chickpea flour at 10% level had no effect on dough and bread properties. • Roasted chickpea flour at 10% eliminated legume off-flavors in composite breads. [ABSTRACT FROM AUTHOR]

Abstract: In this work the effect of standard phenolic compounds such as trolox, phenolic acids (ferulic, gallic, protocatechuic and caffeic acid) and secoiridoids, extracted from virgin olive oil (VOO), on acrylamide formation in an emulsion system was investigated. The emulsion system was heated in an oil bath at different temperatures and for different periods of time. At 105 and 115°C the generated amounts of acrylamide were negligible during the monitoring time. At 125°C addition of standard phenolic compounds reduced acrylamide formation which was more pronounced at initial time of heating (20min) reaching up to 70%. Protocatechuic and gallic acid were more effective than trolox, caffeic and ferulic acid in acrylamide reduction at the final time intervals of heating (30–60min). On the contrary, addition of VOO extract in the emulsion system resulted in a remarkable increase of acrylamide level, which was ascribed to secoiridoids’ structure containing aldehydic groups. [ABSTRACT FROM AUTHOR]

Abstract: In this study the effect of olive oil and oregano phenolic compounds on antioxidant activity (AOA) and acrylamide formation in a model system and fresh potatoes was evaluated. The addition of oregano phenolic extract in the model system resulted in an increase of AOA and in a reduction of acrylamide content, up to 49%, after heating. On the contrary, addition of olive oil extract resulted in AOA reduction and a concentration-dependent effect on acrylamide formation was observed with a reduction up to 15% (p <0.05) followed by an increase up to 48%. The same trend, in acrylamide formation, was observed in fresh potatoes but to a lower extent. Finally, addition of tyrosol, oleuropein and p-hydroxyphenylacetic acid in the model system resulted in acrylamide reduction up to 50%. The discrepancy in acrylamide formation, caused by phenolic compounds, is ascribed to their structure and related to their terminal functional hydroxyl and aldehydic groups. [Copyright &y& Elsevier]

The aim of this work was to recover and identify the phenolic compounds from olive mill wastewater (OMWW) samples belonging to two Italian ( Cellina and Coratina ) and three Greek ( Asprolia , Lianolia and Koroneiki ) olive cultivars. The OMWWs were processed using membrane technologies to obtain three fractions: microfiltrate (MF), ultrafiltrate (UF) and nanofiltrate (NF). These steps allowed purifying the OMWWs in order to achieve fractions with different profile and concentrations of polyphenols. In particular, the amount of polyphenols ranged from 2456 μg/mL to 5284 μg/mL in MF; from 1404 μg/mL to 3065 μg/mL in UF and from 373 μg/mL to 1583 μg/mL in NF. Among the cultivars analyzed Coratina followed by Lianolia showed the highest amount of verbascoside (VB) (308 μg/mL in Coratina versus 145 μg/mL in Lianolia , respectively) in UF fractions. Furthermore, UF fractions that showed adequate purification degree and polyphenol enrichments, were used for the identification of the phenolic compounds by liquid chromatography/diode array detection/electrospray ion trap tandem mass spectrometry (LC/DAD/ESI–MS n ) analysis. Twenty three compounds, belonging to the following classes of constituents: secoiridoids and their derivatives, phenyl alcohols, phenolic acid and derivatives, and flavonoids, were identified in almost all the UF fractions of the different cultivars. Finally, differences were observed among the cultivars regarding the presence of elenolic acid derivatives, hydroxytyrosol glucoside, and β-hydroxyverbascoside diastereoisomers. The results obtained showed that OMWW can be considered as raw material for the isolation of valuable bioactive compounds able to be used in food, cosmetic and pharmaceutical industry. [ABSTRACT FROM AUTHOR]

The physicochemical properties of edible films from aqueous-ethanol dispersions of zein and zein-sunflower oil (10 and 25% dry basis) emulsions were investigated. Incorporation of sunflower oil in zein-based films decreased the water vapor permeability, equilibrium moisture contents and monolayer moisture values, estimated by the BET and GAB sorption-isotherm models. Glass transition temperatures of the composite zein films, determined by Differential Scanning Calorimetry (DSC) over a moisture content range, revealed a plasticization effect of sunflower oil on the films. Moreover, large deformation mechanical tests revealed a large decrease in tensile Young's modulus and strength with increasing level of sunflower oil in zein films. Breads coated by the zein-based coatings, using either brushing or spraying, following storage (4-days, 25 °C), exhibited retardation in moisture migration from crumb to crust compared to their uncoated counterparts. Additionally, products with zein coatings containing 25% sunflower oil showed a lower rate and extent of crumb staling compared to uncoated breads as evidenced by Texture Profile Analysis and DSC measurements of starch retrogradation. Starch re-ordering was less pronounced for breads coated by brushing which also had increased β-sheets and aggregate structural elements in the crumb protein matrix as probed by FTIR spectroscopy, suggesting dehydration due to ethanol vapor diffusion. These modifications were also confirmed by sensory evaluation which revealed a better crumb texture after 4 days storage for breads coated by both methods than their uncoated counterparts, with those coated by spraying being most preferable by assessors as they did not exhibit an ethanol- and other off-flavors. [Display omitted] • Zein (Zn) films without or with (10 & 25% d.b.) sunflower oil (So) were made. • So addition to Zn films decreased water vapor permeability and sorption behavior. • So addition to Zn films decreased tensile Young's modulus and strength. • Zn-25% So coatings applied on breads by brushing or spraying retarded staling. • Assessors of the staled breads gave the highest scores to the spray-coated breads. [ABSTRACT FROM AUTHOR]