Pomegranate seed powder in bread: effects on acrylamide formation, melanoidin development, antioxidant capacity and sensory quality

Pomegranate seed powder (PSP), a phenolic-rich by-product of the food industry, was incorporated into white and whole wheat bread formulations to investigate its effects on physicochemical properties and Maillard reaction-related compounds. PSP was added at levels of 2.5%, 5%, 7.5%, and 10%, and the resulting breads were evaluated for proximate composition, acrylamide levels and melanoidin content, antioxidant capacity (QUENCHER-DPPH assay), and sensory attributes. PSP incorporation exhibited a concentration-dependent effect on Maillard reaction products. Acrylamide levels decreased at moderate inclusion levels (5%) compared to the control, whereas higher inclusion levels (≥7.5%) resulted in a relative increase. In contrast, melanoidin content and antioxidant capacity increased progressively with increasing PSP levels, reaching maximum values in whole wheat bread supplemented with 10% PSP (3.15 g/100 g and 8.11 mmol TE/kg, respectively). A consistent association was observed between melanoidin formation and antioxidant capacity across all formulations. Sensory evaluation indicated a gradual decline in acceptability with increasing PSP levels; however, all samples remained above the acceptable threshold. Overall, the findings suggest that moderate PSP incorporation (around 5%) may provide a favourable balance between reduced acrylamide formation and enhanced antioxidant properties, while maintaining acceptable sensory quality.