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 citation
How it was studied
- Design
- Systematic review (indexed by PubMed)
- Main outcome
- Health markers and function
- Intake measured by
- Not stated
Who paid for it
- Funding
- Independent funding
Based on full-text disclosure statement.
Publication
- Published
- 2026-05-14 · F1000Res · vol. 15 · p. 732
- Publisher
- Faculty of 1000
- Cited
- 0 citations · more than 23% of similar papers · 0.0× the field average
- References
- 29 works
- Access
- Open access (journal) · CC-BY
- Research areas
- Seed and Plant Biochemistry · Consumer Attitudes and Food Labeling · Microbial Metabolites in Food Biotechnology
- Keywords
- Health benefits, Leafy vegetables, Novel food, Food processing, Food packaging, Organoleptic, Micronutrient, Food products
- MeSH
- humans, plant leaves, vegetables, taste, nutritive value
9 authors
From IN, OM
- Madhusudhanan SanthanamManipal Academy of Higher Education
- Somu GaManipal Academy of Higher Education; Kasturba Medical College Hospital
- Senthil Kumaran PiramanayagamManipal Academy of Higher Education
- Suresh SukumarManipal Academy of Higher Education
- Nagarajan TheruveethiManipal Academy of Higher Education
- Anusha Priyadarsini KumaresanManipal Academy of Higher Education
Abstract
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.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY).
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