ArticleFoods (Basel, Switzerland)2026
Effects of Anthocyanin-Rich Sorghum Bran Extract on the Quality, Antioxidant Stability, Processing Safety, and Flavor of Taosu-A Chinese Shortbread Cookie.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Sorghum bran, an abundant milling by-product, is rich in phenolics but underused as a food ingredient. Anthocyanin-rich sorghum bran extract (SBE) was added to Taosu, a traditional Chinese shortbread cookie, at 0-2%, and its effects on quality, flavor, antioxidant stability during storage, and heat-induced contaminants were evaluated. UHPLC-QTOF-MS/MS showed that SBE was rich in flavones (apigenin, luteolin) and 3-deoxyanthocyanidin apigeninidin and had strong in vitro antioxidant capacity; these phenolics transferred dose-dependently into Taosu. SBE raised the total phenolic, flavonoid, and anthocyanin contents and the radical-scavenging capacity and imparted a natural reddish color. The instrumental taste profile was essentially unchanged, whereas HS-SPME-GC-MS revealed a dose-dependent shift in the volatile profile, with more Maillard-derived furans (e.g., furfuryl alcohol) and fewer lipid-oxidation aldehydes at the highest level. At the 2% level, acrylamide and 5-hydroxymethylfurfural (5-HMF) were reduced by 30.9% and 46.0%, respectively. After 14 days of storage, the fortified cookies retained much higher phenolic and antioxidant levels than the control, with the 2% sample still exceeding the fresh control, indicating improved retention of phenolics and antioxidant capacity during the period evaluated. Overall, sorghum bran offers a route to upcycle a low-value by-product into a clean-label, multifunctional ingredient that improves the healthfulness and processing safety of traditional baked goods.
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