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. © 2026 Taylor & Francis Group, LLC.