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Meldrum OW, Yakubov GE. Journey of dietary fiber along the gastrointestinal tract: role of physical interactions, mucus, and biochemical transformations. Crit Rev Food Sci Nutr 2024:1-29. [PMID: 39141568 DOI: 10.1080/10408398.2024.2390556] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/16/2024]
Abstract
Dietary fiber-rich foods have been associated with numerous health benefits, including a reduced risk of cardiovascular and metabolic diseases. Harnessing the potential to deliver positive health outcomes rests on our understanding of the underlying mechanisms that drive these associations. This review addresses data and concepts concerning plant-based food functionality by dissecting the cascade of physical and chemical digestive processes and interactions that underpin these physiological benefits. Functional transformations of dietary fiber along the gastrointestinal tract from the stages of oral processing and gastric emptying to intestinal digestion and colonic fermentation influence its capacity to modulate digestion, transit, and commensal microbiome. This analysis highlights the significance, limitations, and challenges in decoding the complex web of interactions to establish a coherent framework connecting specific fiber components' molecular and macroscale interactions across multiple length scales within the gastrointestinal tract. One critical area that requires closer examination is the interaction between fiber, mucus barrier, and the commensal microbiome when considering food structure design and personalized nutritional strategies for beneficial physiologic effects. Understanding the response of specific fibers, particularly concerning an individual's physiology, will offer the opportunity to exploit these functional characteristics to elicit specific, symptom-targeting effects or use fiber types as adjunctive therapies.
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Affiliation(s)
- Oliver W Meldrum
- Lee Kong Chian School of Medicine, Nanyang Technological University, Singapore, Singapore
| | - Gleb E Yakubov
- Soft Matter Biomaterials and Biointerfaces, School of Biosciences, University of Nottingham, Nottingham, UK
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2
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Yao F, Gao H, Yin CM, Shi DF, Fan XZ. Effect of Different Cooking Methods on the Bioactive Components, Color, Texture, Microstructure, and Volatiles of Shiitake Mushrooms. Foods 2023; 12:2573. [PMID: 37444310 DOI: 10.3390/foods12132573] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 06/24/2023] [Accepted: 06/27/2023] [Indexed: 07/15/2023] Open
Abstract
The effects of different cooking methods (steaming, boiling, air frying, and oven baking) and cooking times (0, 5, 10, 15, and 20 min) on the bioactive components (total phenol, total flavonoid, crude polysaccharides, and eritadenine), color, texture, microstructure, and volatiles in shiitake mushrooms were investigated in this study. Steaming, boiling, and air frying for 5-20 min could decrease the contents of all the four bioactive components in the shiitake mushroom. However, oven baking for 5 min and 10 min showed the highest contents of total phenolics and total flavonoids, respectively. Moreover, the lowest losses of crude polysaccharides and eritadenine were observed for oven baking for 5 min and 15 min, respectively. The lightness of shiitake mushrooms was decreased by all treatments; however, steaming could keep a higher brightness compared with other methods. The microstructure was damaged by all cooking methods, especially air frying for 20 min. Meanwhile, steaming for 20 min decreased the hardness mostly, and there was no significant difference with air frying for 20 min. All cooking treatments decreased the complexity of the flavors and the relative contents of volatile compounds; the lowest contents were found when boiling for 5 min. From these results it can be seen that the physical, histological, and chemical features in shiitake mushroom were influenced by cooking methods and times. In addition, our results provide valuable information for the cooking and processing of shiitake mushrooms and other fungi.
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Affiliation(s)
- Fen Yao
- Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Hong Gao
- Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Chao-Min Yin
- Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - De-Fang Shi
- Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Jinzhong 030801, China
| | - Xiu-Zhi Fan
- Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Jinzhong 030801, China
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3
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Cambero MI, García de Fernando GD, Romero de Ávila MD, Remiro V, Capelo L, Segura J. Freeze-Dried Cooked Chickpeas: Considering a Suitable Alternative to Prepare Tasty Reconstituted Dishes. Foods 2023; 12:2339. [PMID: 37372550 DOI: 10.3390/foods12122339] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2023] [Revised: 06/07/2023] [Accepted: 06/08/2023] [Indexed: 06/29/2023] Open
Abstract
The current trend in food consumption is toward convenience, i.e., fast food. The present work aims to study the potential of incorporating freeze-dried cooked chickpeas into a complex and traditional dish in Spanish gastronomy, such as Cocido, which has this legume as the main ingredient. Cocido is a two-course meal: a thin-noodle soup and a mix of chickpeas, several vegetables, and meat portions. The textural properties, sensory qualities, and rehydration kinetics of chickpeas of three Spanish varieties were investigated to select the most suitable cooking conditions to obtain freeze-dried chickpeas of easy rehydration whilst maintaining an adequate sensory quality for the preparation of the traditional dish. The sensory quality of various vegetables and meat portions, cooked under different conditions, was evaluated after freeze-drying and rehydration. It was possible to reproduce the sensory quality of the traditional dish after rehydration with water, heating to boiling in a microwave oven for 5 min, and resting for 10 min. Therefore, it is possible to commercialize complex dishes based on pulses and other cooked and freeze-dried ingredients as reconstituted meals with a wide nutrient profile. Nevertheless, additional research is required on the shelf life, together with other economic and marketing issues such as design of a proper packaging, that would allow consumption as a two-course meal.
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Affiliation(s)
- M Isabel Cambero
- Department of Food Technology, Faculty of Veterinary Medicine, Complutense University of Madrid, Av. Puerta de Hierro s/n., 28040 Madrid, Spain
| | - Gonzalo Doroteo García de Fernando
- Department of Food Technology, Faculty of Veterinary Medicine, Complutense University of Madrid, Av. Puerta de Hierro s/n., 28040 Madrid, Spain
| | - M Dolores Romero de Ávila
- Department of Food Technology, Faculty of Veterinary Medicine, Complutense University of Madrid, Av. Puerta de Hierro s/n., 28040 Madrid, Spain
| | - Víctor Remiro
- Department of Food Technology, Faculty of Veterinary Medicine, Complutense University of Madrid, Av. Puerta de Hierro s/n., 28040 Madrid, Spain
| | - Luis Capelo
- Department of Food Technology, Faculty of Veterinary Medicine, Complutense University of Madrid, Av. Puerta de Hierro s/n., 28040 Madrid, Spain
| | - José Segura
- Department of Food Technology, Faculty of Veterinary Medicine, Complutense University of Madrid, Av. Puerta de Hierro s/n., 28040 Madrid, Spain
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4
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Liu J, Wang W, Qu H, Xiong X, Li X. Effect of moderate electric field on rheological properties, cell wall components, and microstructure of apple tissue. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/22/2023]
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5
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Purple eggplant and zucchini color, mechanical properties, mastication, and sensory perception influenced by steaming and Sous-vide. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100549] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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6
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Rodolfi M, Rinaldi M, Caligiani A, Paciulli M, Lolli V, Chiancone B, Ganino T. Hop green sprouts preservation and valorisation as semi-finished and finished products: impact of different treatments on microstructural, physical and chemical traits. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-021-03956-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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7
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Comparison of steaming and boiling of root vegetables for enhancing carbohydrate content and sensory profile. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110754] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Ilic J, Tomasevic I, Djekic I. Purple eggplant and zucchini color, mechanical properties, mastication, and sensory perception influenced by boiling and grilling. J Texture Stud 2021; 53:174-184. [PMID: 34854495 DOI: 10.1111/jtxs.12651] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 11/20/2021] [Accepted: 11/24/2021] [Indexed: 11/26/2022]
Abstract
The present study investigated the influence of boiling and grilling deployed at 15, 30, and 45 min on selected eggplant and zucchini qualities. The colorants present in these vegetables contribute to their attractive appearance while presenting health-benefit components. This study shows that boiling and grilling differently affected the color properties of the eggplant and zucchini flesh and skin, leading to discoloration. However, the multifactorial mechanisms behind this phenomenon are not yet fully uncovered. Both boiling and grilling caused softening in examined vegetables within cooking prolongation, but different effects were observed. In the case of grilling, large- and small-deformation mechanical parameters established higher values. Thus, grilling produced firmer samples, which was further projected on mastication and dynamic sensory perception. Although there was limited differentiation in mastication parameters, it was observable that grilled products were more mastication-demanding. The number of chews and consumption time provided most of the information and established higher values for short-time cooking treatments and grilling. As a consequence, samples that had longer in-oral exposure times were perceived as bitter (eggplant) or sweet (zucchini). Oppositely, boiled vegetables were juicier. Regardless of the type of vegetable or cooking method, the shortest cooking treatments resulted in products dominantly perceived as firm.
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Affiliation(s)
- Jovan Ilic
- Department of Food Safety and Quality Management, Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
| | - Igor Tomasevic
- Department of Animal Origin Products Technology, Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
| | - Ilija Djekic
- Department of Food Safety and Quality Management, Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
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Variable Retort Temperature Profiles (VRTPs) and Retortable Pouches as Tools to Minimize Furan Formation in Thermally Processed Food. Foods 2021; 10:foods10092205. [PMID: 34574319 PMCID: PMC8467077 DOI: 10.3390/foods10092205] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2021] [Revised: 09/09/2021] [Accepted: 09/15/2021] [Indexed: 11/17/2022] Open
Abstract
Furan and its derivates are present in a wide range of thermally processed foods and are of significant concern in jarred baby and toddler foods. Furan formation is attributed to chemical reactions between a variety of precursors and a high processing temperature. Also, some kinetic models to represent its formation in different food materials have been studied and could predict the furan formation under simulated operating conditions. Therefore, this review aims to analyze and visualize how thermally processed foods might be improved based on optimal control of processing temperature and package design (e.g., retort pouches) to diminish furan formation and maximize quality retention. Many strategies have been studied and applied to reduce furan levels. However, an interesting approach that has not been explored is the thermal process design based on optimum variable retort temperature profiles (VRTPs) and the use of retortable pouches considering the microstructural changes of food along the process. The target of process optimization would be developed by minimizing the microstructural damage of the food product. It could be possible to reduce the furan level and simultaneously preserve the nutritional value through process optimization.
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Rinaldi M, Santi S, Paciulli M, Ganino T, Pellegrini N, Visconti A, Vitaglione P, Barbanti D, Chiavaro E. Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:2534-2541. [PMID: 33063346 DOI: 10.1002/jsfa.10880] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Revised: 09/23/2020] [Accepted: 10/15/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Current dietary guidelines recommend five or more fruit, vegetable, and legume servings per day. Often, these products are eaten cooked, resulting in organoleptic and nutritional changes. Vacuum cooking is gaining attention as an alternative cooking technique, due to its ability to preserve or even enhance sensory and healthy properties of food. Its household application is, however, poorly explored. In this work, the effect of vacuum cooking, performed with a new patented system, was studied for the first time on pumpkin cubes and compared to sous vide and traditional steam cooking, through a multidisciplinary approach. RESULTS All the cooking treatments damaged pumpkin microstructure, leading to cell separation and plasmolysis; vacuum cooking was the most aggressive method, as confirmed by texture softening. Vacuum cooking was also the method with less impact on pumpkin color, in relation to the largest extraction of some classes of carotenoids from the broken cells. Significant polyphenol extraction, especially of gallic acid and naringenin, was instead observed for sous vide and steamed pumpkins. The total antioxidant activity, ascribable to the effect of both carotenoids and polyphenols, resulted enhanced after cooking compared to raw one mainly for cook vide samples, followed by steamed and sous vide ones. CONCLUSIONS Vacuum cooking, followed by sous vide, has often shown better performance than traditional steam cooking for pumpkin cubes. The implementation of sous vide and vacuum cooking at domestic level or in professional kitchens, and in the food industry, would allow the consumption of vegetables with improved nutritional and sensorial characteristics. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Massimiliano Rinaldi
- Dipartimento di Scienze degli Alimenti e del Farmaco, Università degli Studi di Parma, Parma, Italy
| | - Saverio Santi
- Dipartimento di Scienze chimiche, Università degli Studi di Padova, Padova, Italy
| | - Maria Paciulli
- Dipartimento di Scienze degli Alimenti e del Farmaco, Università degli Studi di Parma, Parma, Italy
| | - Tommaso Ganino
- Dipartimento di Scienze degli Alimenti e del Farmaco, Università degli Studi di Parma, Parma, Italy
- Consiglio Nazionale delle Ricerche, Institute of BioEconomy (IBE), Florence, Italy
| | - Nicoletta Pellegrini
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali, Università degli Studi di Udine, Udine, Italy
| | - Attilio Visconti
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, Naples, Italy
| | - Paola Vitaglione
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, Naples, Italy
| | - Davide Barbanti
- Dipartimento di Scienze degli Alimenti e del Farmaco, Università degli Studi di Parma, Parma, Italy
| | - Emma Chiavaro
- Dipartimento di Scienze degli Alimenti e del Farmaco, Università degli Studi di Parma, Parma, Italy
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A Systematic Review on Gluten-Free Bread Formulations Using Specific Volume as a Quality Indicator. Foods 2021; 10:foods10030614. [PMID: 33805719 PMCID: PMC7999268 DOI: 10.3390/foods10030614] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2021] [Revised: 03/10/2021] [Accepted: 03/10/2021] [Indexed: 12/13/2022] Open
Abstract
This study aimed to perform a systematic review on gluten-free bread formulations using specific volumes as a quality indicator. In this systematic review, we identified 259 studies that met inclusion criteria. From these studies, 43 met the requirements of having gluten-free bread with a specific volume greater than or equal to 3.5 cm3/g. Other parameters such as the texture profile, color (crumb and crust), and sensory analysis examined in these studies were presented. The formulations that best compensated the lack of the gluten-network were based on the combination of rice flour, rice flour with low amylose content, maize flour, rice starch, corn starch, potato starch, starch with proteins and added with transglutaminase (TGase), and hydrocolloids like hydroxypropylmethylcellulose (HPMC). Of the 43 studies, three did not present risk of bias, and the only parameter evaluated in common in the studies was the specific volume. However, it is necessary to jointly analyze other parameters that contribute to the quality, such as texture profile, external and internal characteristics, acceptability, and useful life of the bread, especially since it is a product obtained through raw materials and unconventional ingredients.
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12
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Poljsak B, Kovač V, Milisav I. Antioxidants, Food Processing and Health. Antioxidants (Basel) 2021; 10:antiox10030433. [PMID: 33799844 PMCID: PMC8001021 DOI: 10.3390/antiox10030433] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Revised: 03/05/2021] [Accepted: 03/08/2021] [Indexed: 11/29/2022] Open
Abstract
The loss and/or modification of natural antioxidants during various food processing techniques and storage methods, like heat/thermal, UV, pulsed electric field treatment, drying, blanching and irradiation is well described. Antioxidants in their reduced form are modified mainly by oxidation, and less by pyrolysis and hydrolysis. Thus, they are chemically converted from the reduced to an oxidized form. Here we describe the neglected role of the oxidized forms of antioxidants produced during food processing and their effect on health. While natural antioxidants in their reduced forms have many well studied health-promoting characteristics, much less is known about the effects of their oxidized forms and other metabolites, which may have some health benefits as well. The oxidized forms of natural antioxidants affect cell signaling, the regulation of transcription factor activities and other determinants of gene expression. Very low doses may trigger hormesis, resulting in specific health benefits by the activation of damage repair processes and antioxidative defense systems. Functional studies determining the antioxidants’ effects on the organisms are important, especially as reduced or oxidized antioxidants and their metabolites may have additional or synergistic effects.
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Affiliation(s)
- Borut Poljsak
- Laboratory of Oxidative Stress Research, Faculty of Health Sciences, University of Ljubljana, Zdravstvena pot 5, SI-1000 Ljubljana, Slovenia; (B.P.); (V.K.)
| | - Vito Kovač
- Laboratory of Oxidative Stress Research, Faculty of Health Sciences, University of Ljubljana, Zdravstvena pot 5, SI-1000 Ljubljana, Slovenia; (B.P.); (V.K.)
| | - Irina Milisav
- Laboratory of Oxidative Stress Research, Faculty of Health Sciences, University of Ljubljana, Zdravstvena pot 5, SI-1000 Ljubljana, Slovenia; (B.P.); (V.K.)
- Faculty of Medicine, Institute of Pathophysiology, University of Ljubljana, Zaloska 4, SI-1000 Ljubljana, Slovenia
- Correspondence: ; Tel.: +386-1-543-7022; Fax: +386-1-543-7021
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Rinaldi M, Littardi P, Ganino T, Aldini A, Rodolfi M, Barbanti D, Chiavaro E. Comparison of physical, microstructural, antioxidant and enzymatic properties of pineapple cubes treated with conventional heating, ohmic heating and high-pressure processing. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110207] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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14
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Rinaldi M, Littardi P, Cavazza A, Santi S, Grimaldi M, Rodolfi M, Ganino T, Chiavaro E. Effect of different atmospheric and subatmospheric cooking techniques on qualitative properties and microstructure of artichoke heads. Food Res Int 2020; 137:109679. [PMID: 33233256 DOI: 10.1016/j.foodres.2020.109679] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Revised: 08/27/2020] [Accepted: 09/06/2020] [Indexed: 11/28/2022]
Abstract
Quartered Violetto artichokes were cooked with different treatments (boiling, steaming, sous vide and vacuum cooking) at the same cooking value at the thermal centre. Then, the physical (moisture content, texture and colour), histological and chemical (phenolic, 5-hydroxymethylfurfural (HMF) and furan content, total antioxidant capacity) features of bracts and hearts were assessed. A deeply modified microstructure was observed in boiled and steamed samples with an evident decrease in hardness both for bracts and hearts. Lightness of two anatomical parts was decreased by all the treatments (with the exception of sous vide bracts). The highest total colour difference was recorded for steamed samples, whereas the lowest was noted for sous vide samples. Steamed and sous vide artichoke exhibited the highest total phenolic content and total antioxidant capacity. Sous vide samples exhibited the highest concentrations of HMF, 2-furan-methanol and 2,4-dihydroxy-2,5-dimetyl-3(2H)-furanone, whereas the by-product 5-metylfuraldheide was only detected in the steamed product.
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Affiliation(s)
- Massimiliano Rinaldi
- Dipartimento di Scienze degli Alimenti, Università degli Studi di Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy.
| | - Paola Littardi
- Dipartimento di Scienze degli Alimenti, Università degli Studi di Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy
| | - Antonella Cavazza
- Dipartimento di Scienze Chimiche, della Vita e della Sostenibilità Ambientale.Università degli Studi di Parma, Parco Area delle Scienze 17/A, 43124 Parma, Italy
| | - Saverio Santi
- Dipartimentodi Scienze Chimiche, Università di Padova, via Marzolo 1, 35131 Padova, Italy
| | - Maria Grimaldi
- Dipartimento di Scienze Chimiche, della Vita e della Sostenibilità Ambientale.Università degli Studi di Parma, Parco Area delle Scienze 17/A, 43124 Parma, Italy
| | - Margherita Rodolfi
- Dipartimento di Scienze degli Alimenti, Università degli Studi di Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy
| | - Tommaso Ganino
- Dipartimento di Scienze degli Alimenti, Università degli Studi di Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy; Consiglio Nazionale delle Ricerche, Institute of BioEconomy (IBE), via Madonna del Piano, 10 - 50019 Sesto Fiorentino (FI), Italy
| | - Emma Chiavaro
- Dipartimento di Scienze degli Alimenti, Università degli Studi di Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy
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Paciulli M, Dall'Asta C, Rinaldi M, Pellegrini N, Pugliese A, Chiavaro E. Application and optimisation of air-steam cooking on selected vegetables: impact on physical and antioxidant properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:2267-2276. [PMID: 28984926 DOI: 10.1002/jsfa.8715] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/14/2017] [Revised: 09/27/2017] [Accepted: 09/27/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Several studies investigated the impact of different cooking techniques on the quality of vegetables. However, the use of the combined air-steam cooking is still scarcely debated, despite the advantages informally referred by professional catering workers. In this study, its optimisation was studied on Brussels sprouts and pumpkin cubes to obtain the best physical (texture, colour) and antioxidant (FRAP, total phenols) response, in comparison to a conventional steaming treatment. RESULTS Increasing the strength of the air-steam treatment, Brussels sprouts resulted to be softer, less green (higher a* value), richer in phenols and exhibited lower FRAP values than the steamed ones. The air-steamed pumpkin cubes exhibited an equivalent softening degree to that of steamed ones and, under the strongest cooking conditions, a higher antioxidant quality and a yellow darkening (lower b* value). Varying the cooking time and/or temperature, a linear change of force/compression hardness and a* (negative a*: greenness) for Brussels sprouts, b* (yellowness) and total phenol content for pumpkin cubes was observed. A predictive model for these variables was obtained by response surface methodology. The best process conditions to achieve the optimal desirability were also identified. CONCLUSION The application of air-steam cooking under suitable time/temperature conditions could be proposed as an alternative method to a traditional steam cooking on Brussels sprouts and pumpkin cubes, being able to preserve or improve their quality. The best air-steam cooking conditions were 25 min at 90 °C for Brussels sprouts and 10 min at 110 °C for pumpkin. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Maria Paciulli
- Dipartimento di Scienze degli Alimenti e del Farmaco, Università degli Studi di Parma, Parma, Italy
| | - Chiara Dall'Asta
- Dipartimento di Scienze degli Alimenti e del Farmaco, Università degli Studi di Parma, Parma, Italy
| | - Massimiliano Rinaldi
- Dipartimento di Scienze degli Alimenti e del Farmaco, Università degli Studi di Parma, Parma, Italy
| | - Nicoletta Pellegrini
- Dipartimento di Scienze degli Alimenti e del Farmaco, Università degli Studi di Parma, Parma, Italy
| | - Alessandro Pugliese
- Dipartimento di Scienze degli Alimenti e del Farmaco, Università degli Studi di Parma, Parma, Italy
| | - Emma Chiavaro
- Dipartimento di Scienze degli Alimenti e del Farmaco, Università degli Studi di Parma, Parma, Italy
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16
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Varanasi S, Henzel L, Sharman S, Batchelor W, Garnier G. Producing nanofibres from carrots with a chemical-free process. Carbohydr Polym 2018; 184:307-314. [DOI: 10.1016/j.carbpol.2017.12.056] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2017] [Revised: 11/27/2017] [Accepted: 12/20/2017] [Indexed: 11/28/2022]
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