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Cimini A, Poliziani A, Morgante L, Moresi M. Antinutrient removal in yellow lentils by malting. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:508-517. [PMID: 37647525 DOI: 10.1002/jsfa.12950] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 08/07/2023] [Accepted: 08/31/2023] [Indexed: 09/01/2023]
Abstract
BACKGROUND To improve the current low per capita consumption of lentils, the present study first aimed to minimize the anti-nutrient content of two yellow Moroccan and Italian lentil seeds by resorting to the malting process and then testing the resulting decorticated flours as ingredients in the formulation of gluten-free fresh egg pastas. RESULTS The most proper operating conditions for the three malting process steps were identified in a bench-top plant. The first (water steeping) and second (germination) steps were studied at 18, 25 or 32 °C. After 2 or 3 h of steeping at 25 °C and almost 24 h of germination, 95-98.8% of the lentil seeds sprouted. By prolonging the germination process to 72 h, the raffinose or phytic acid content was reduced by about 80% or 95% or 27% or 37%, respectively. The third step (kilning) was carried out under fluent dry air at 50 °C for 24 h and at 75 °C for 3 h. The cotyledons of the resulting yellow lentil malts were cyclonically recovered, milled and chemico-physically characterized. CONCLUSION Both flours were used to prepare fresh egg-pastas essentially devoid of oligosaccharides, and low in phytate (4.6-6.0 mg g-1 ) and in vitro glycemic index (38-41%). However, the cooking quality of the fresh egg pasta made of malted Moroccan lentil flour was higher with respect to its crude protein content and lower with respect to its water solubility index. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Alessio Cimini
- Dipartimento per l'Innovazione nei sistemi Biologici, Agroalimentari e Forestali, Università della Tuscia, Viterbo, Italy
| | - Alessandro Poliziani
- Dipartimento per l'Innovazione nei sistemi Biologici, Agroalimentari e Forestali, Università della Tuscia, Viterbo, Italy
| | - Lorenzo Morgante
- Dipartimento per l'Innovazione nei sistemi Biologici, Agroalimentari e Forestali, Università della Tuscia, Viterbo, Italy
| | - Mauro Moresi
- Dipartimento per l'Innovazione nei sistemi Biologici, Agroalimentari e Forestali, Università della Tuscia, Viterbo, Italy
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Kang YW, Joo NM. Optimization of Nutrient-Rich Ice Plant ( Mesembryanthemum crystallinum L.) Paste Fresh Noodle Pasta Using Response Surface Methodology. Foods 2023; 12:2482. [PMID: 37444220 DOI: 10.3390/foods12132482] [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: 05/25/2023] [Revised: 06/14/2023] [Accepted: 06/16/2023] [Indexed: 07/15/2023] Open
Abstract
The ice plant is a species that is grown mainly in the dry regions of the American West and contains various minerals and ingredients beneficial for human health, such as inositol and beta-carotene. With the growing trend towards healthy foods, pasta consumption has also increased. Pasta is a convenient and low-glycemic-index food that is composed mainly of carbohydrates, proteins, lipids, dietary fiber, and trace amounts of minerals. The optimal mixing ratio was evaluated to produce pasta of the highest quality in terms of blood sugar elevation and antioxidant efficacy. The components and minerals of the ice plant, including D-pinitol and inositol, were analyzed, and 20 essential amino acids were identified. In this study, we also investigated the quality and characteristics of ice plant paste and eggs, as well as the quality, antioxidant activity, and formulation of raw materials mixed with ice plant at different ratios. Optimal conditions were found to be 46.73 g of ice plant paste in 100 g of durum wheat flour, 20.23 g of egg, and 2 g of salt, providing a way to develop fresh pasta that enhances the health benefits of ice plant paste without excessive moisture and other ingredients.
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Affiliation(s)
- Yeo-Wool Kang
- Department of Food and Nutrition, Sookmyung Women's University, Cheongpa-ro 47gil 100, Yongsan-gu, Seoul 04310, Republic of Korea
| | - Na-Mi Joo
- Department of Food and Nutrition, Sookmyung Women's University, Cheongpa-ro 47gil 100, Yongsan-gu, Seoul 04310, Republic of Korea
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de Lima Silva V, Leite BS, do Espírito Santo de Jesus F, Martins LD, Assunção LS, Leal IL, Colauto NB, Colauto GAL, Souza Machado BA, Ferreira Ribeiro CD. Tomato as a Natural Source of Dyes in the Food Industry: A Patent Data Analysis. RECENT PATENTS ON NANOTECHNOLOGY 2023; 17:243-258. [PMID: 35616679 DOI: 10.2174/1872210516666220523114141] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/10/2021] [Revised: 02/18/2022] [Accepted: 02/22/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Foods that promote health benefits are being increasingly used. Innovative techniques, such as nanotechnology, have been used to improve functional properties, sensory characteristics, or the conservation of foods. OBJECTIVE The objective of this study was to identify the technological domain of patents for tomato products with or without nanotechnology and elucidate the technological advances associated with the recent use of tomatoes as a natural food dye in the food industry by exploring patent documents. METHODS AND RESULTS The search was conducted using the Espacenet and INPI databases. There was an increase in patent document applications employing nanotechnology in 2013, with a peak between 2017 and 2018. China is the lead country in the number of patent applications. In Brazil, the patent applications are variable, and the food industry is most involved in studies on tomatoes as a natural food dye. Most patent deposits using nanotechnology were from companies, and the main sources of the patent application were the food and pharmaceutical industries. CONCLUSION There is an increasing trend for the use of tomatoes as natural food dyes, produced with or without nanotechnology, and number of patents filed yearly. New technologies are being developed in several application areas.
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Affiliation(s)
- Vanessa de Lima Silva
- Department of Food Science, Nutrition School, Federal University of Bahia, Salvador, Bahia, Brazil
| | - Bruna Santos Leite
- Department of Food Science, Nutrition School, Federal University of Bahia, Salvador, Bahia, Brazil
| | | | - Lissa Daltro Martins
- Department of Food Science, Nutrition School, Federal University of Bahia, Salvador, Bahia, Brazil
| | | | - Ingrid Lessa Leal
- Faculty of Pharmacy, Federal University of Bahia, Salvador, Bahia, Brazil
- Food Technology Laboratory, University Center SENAI CIMATEC, Salvador, Bahia, Brazil
| | | | | | - Bruna Aparecida Souza Machado
- SENAI Institute of Innovation (ISI) in Advanced Health Systems, University Center SENAI CIMATEC, Salvador, Bahia, Brazil
| | - Camila Duarte Ferreira Ribeiro
- Department of Food Science, Nutrition School, Federal University of Bahia, Salvador, Bahia, Brazil
- Faculty of Pharmacy, Federal University of Bahia, Salvador, Bahia, Brazil
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Suo X, Pompei F, Bonfini M, Mustafa AM, Sagratini G, Wang Z, Vittadini E. Quality of wholemeal pasta made with pigmented and ancient wheats. Int J Gastron Food Sci 2023. [DOI: 10.1016/j.ijgfs.2023.100665] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Tashim NAZ, Lim SA, Basri AM. Synergistic antioxidant activity of selected medicinal plants in Brunei Darussalam and its application in developing fortified pasta. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:7331-7342. [PMID: 35767363 DOI: 10.1002/jsfa.12099] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/12/2021] [Revised: 06/03/2022] [Accepted: 06/21/2022] [Indexed: 05/28/2023]
Abstract
BACKGROUND Developing functional foods by utilizing plants can often lead to compromised sensory properties. Thus this study investigates the combination of plants to produce synergistic effects and to incorporate these plant powders into a pasta formulation without affecting its sensory acceptance. Six common Brunei medicinal plants were evaluated for their in vitro antioxidant activity determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity (IC50 ), ferric reducing antioxidant power (FRAP) assay and 2,2'-azino-bis(3-ethylbenziazoline-6-sulfonic acid) (ABTS) radical scavenging assay. Aqueous extracts of Amaranthus tricolor, Breynia androgyna, Manihot esculenta, Polygonum minus, Apium graveolens and Coriandrum sativum were prepared. RESULTS Breynia androgyna had the highest FRAP value of 74.3 ± 5.33 mg g-1 ascorbic acid equivalents (AAE), with DPPH IC50 antioxidant activity of 70.3 ± 3.14 μg mL-1 and ABTS scavenging activity of 44.0 ± 2.80 mg g-1 AAE. This correlates well with the total flavonoid, flavonol and phenolic content (50.5 mg g-1 gallic acid equivalents (GAE), 50.6 mg g-1 GAE and 24.3 mg g-1 GAE, respectively). Plant species powders were combined in pairs and evaluated for their synergistic antioxidant properties. With potential synergistic plant mixtures, fortification of these mixtures into functional food can be developed to improve its overall antioxidant capacity. Based on the synergistic IC50 results of these mixtures, three fortified pastas were formulated by incorporating selected plant powder combinations of Amaranthus tricolor + P. minus, Apium graveolens + P. minus, and P. minus + B. androgyna into wheat pasta at 1:100 (w/w). CONCLUSION Fortification of pasta with the plant powder blends resulted a significant increase in DPPH antioxidant activity, while successfully maintaining indistinguishable features from the control pasta, including minimal cooking loss, agreeable measure of cohesiveness, springiness and chewiness, with good overall sensory acceptability. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Najeebah Az-Zahra Tashim
- Food Science and Technology, School of Applied Sciences and Mathematics, Universiti Teknologi Brunei, Gadong, Brunei Darussalam
| | - Syazana Abdullah Lim
- Food Science and Technology, School of Applied Sciences and Mathematics, Universiti Teknologi Brunei, Gadong, Brunei Darussalam
| | - Aida Maryam Basri
- Food Science and Technology, School of Applied Sciences and Mathematics, Universiti Teknologi Brunei, Gadong, Brunei Darussalam
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Inulin from Globe Artichoke Roots: A Promising Ingredient for the Production of Functional Fresh Pasta. Foods 2022; 11:foods11193032. [PMID: 36230108 PMCID: PMC9562900 DOI: 10.3390/foods11193032] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Revised: 09/15/2022] [Accepted: 09/22/2022] [Indexed: 12/31/2022] Open
Abstract
Globe artichoke roots represent an alternative and sustainable source for inulin extraction and are well-noted for their technological and functional properties. Therefore, the aim of our study was to exploit inulin with high degree of polymerization as a replacement of durum wheat semolina for the production of functional fresh pasta. The effect of increased level of substitution (5, 10, 15%) on cooking, structural, sensory, and nutritional properties were evaluated and compared with a control sample consisting exclusively of durum wheat semolina. Inulin addition caused changes to internal structure as evaluated by scanning electron microscopy. The enriched samples showed a lower swelling index, an increasing cooking time, and values of cooking loss (2.37–3.62%), mainly due to the leaching of inulin into the cooking water. Cooked and raw enriched pasta was significantly darker and firmer than the control, but the sensory attributes were not negatively affected, especially at 5 and 10% of substitution levels. The increase of dietary fiber content in enriched pasta (3.44–12.41 g/100 g) resulted in a significant reduction of glycaemic index (pGI) and starch hydrolysis (HI). After gastrointestinal digestion, inulin-enriched pasta increased prebiotic growth able to significantly reduce E. coli cell density.
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Difonzo G, de Gennaro G, Pasqualone A, Caponio F. Potential use of plant-based by-products and waste to improve the quality of gluten-free foods. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2199-2211. [PMID: 34855216 DOI: 10.1002/jsfa.11702] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Revised: 11/24/2021] [Accepted: 12/02/2021] [Indexed: 05/22/2023]
Abstract
The food industry generates a large amount of waste and by-products, the disposal of which has a negative impact on the environment and the economy. Plant-based waste and by-products are rich in bioactive compounds such as dietary fiber, proteins, essential fatty acids, antioxidant compounds, vitamin, and minerals, which can be exploited to reduce the nutritional deficiencies of gluten-free products. The latter are known to be rich in fats and carbohydrates but lacking in bioactive compounds; the absence of gluten also has a negative effect on textural and sensory properties. Several attempts have been made to improve the quality of gluten-free products using alternative flours and additives, or by adopting innovative technologies. The exploitation of plant-based by-products would represent a chance to improve both the nutritional profile and the overall quality of gluten-free foods by further enhancing the sustainability of the agri-food system. After examining in detail the composition of plant-based by-products and waste, the objective of this review was to provide an overview of the effects of their inclusion on the quality of gluten-free products (bread, pasta, cake/muffins, biscuits and snacks). The advantages and drawbacks regarding the physical, sensory, and nutritional properties were critically evaluated. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Graziana Difonzo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Bari, Italy
| | - Giuditta de Gennaro
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Bari, Italy
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Bari, Italy
| | - Francesco Caponio
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Bari, Italy
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Carpentieri S, Larrea-Wachtendorff D, Donsì F, Ferrari G. Functionalization of pasta through the incorporation of bioactive compounds from agri-food by-products: Fundamentals, opportunities, and drawbacks. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.011] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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9
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Zarroug Y, Djebali K, Sfayhi D, Khemakhem M, Boulares M, El Felah M, Mnasser H, Kharrat M. Optimization of barley flour and inulin addition for pasta formulation using mixture design approach. J Food Sci 2021; 87:68-79. [PMID: 34940975 DOI: 10.1111/1750-3841.16009] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2021] [Revised: 11/10/2021] [Accepted: 11/12/2021] [Indexed: 11/29/2022]
Abstract
The aim of the present work was to optimize the formulation of a new functional pasta containing durum wheat semolina, whole barley flour, and inulin ingredients to enhance both the technological and textural properties of this product using the mixture design approach. Optimally formulated pasta with acceptable technological and textural properties as close as possible to those of control pasta was studied. The microstructure analysis of cooked and uncooked pasta was performed. Cox response trace plots revealed that the increasing amounts of whole barley flour and durum wheat semolina resulted in an increase in the cooking quality parameters and yellowness. However, pasta firmness was negatively influenced by inulin and whole barley flour addition. The ingredient composition of the optimally formulated pasta, which leads to the best technological and textural properties, was 94.8% durum wheat semolina, 3.7% whole barley flour, and 1.5% inulin. This optimal formulation had an optimal cooking time of 335.24 s, a swelling index of 2.15%, and a cooking loss of 10.44%. The firmness values and the color parameters were also satisfactory. The microstructure of the optimally formulated cooked pasta showed the presence of few not gelatinized starch granules incorporated into the protein matrix as compared to the control pasta. PRACTICAL APPLICATION: Three ingredients, durum wheat semolina, whole barley flour, and inulin, were used for the production of new functional pasta using a mixture design approach. The obtained optimally formulated pasta, with good technological and textural properties, was rich in several dietary fibers. This allows the application of whole barley flour and inulin in the cereal industry and can be of interest to the human diet.
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Affiliation(s)
- Youkabed Zarroug
- Field Crops Laboratory (LR16INRAT02), National Agricultural Research Institute of Tunisia (INRAT), University of Carthage, Ariana, Tunisia
| | - Kais Djebali
- Valorization of Useful Material Laboratory (LVMU), National Research Center in Material Sciences (CNRSM) of Borj-Cedria, Hammam-Lif, Tunisia
| | - Dorra Sfayhi
- Field Crops Laboratory (LR16INRAT02), National Agricultural Research Institute of Tunisia (INRAT), University of Carthage, Ariana, Tunisia
| | - Maissa Khemakhem
- Structural Organic Chemistry Laboratory: Synthesis and Physicochemical Study, Higher School of Food Industries, (ESIAT), University of Carthage, Tunis, Tunisia
| | - Mouna Boulares
- Research Unity Bio-Preservation and Valorization of Agricultural Products UR13-AGR 02, Higher School of Food Industries (ESIAT), Tunis, Tunisia
| | - Mouldi El Felah
- Field Crops Laboratory (LR16INRAT02), National Agricultural Research Institute of Tunisia (INRAT), University of Carthage, Ariana, Tunisia
| | - Hassouna Mnasser
- Structural Organic Chemistry Laboratory: Synthesis and Physicochemical Study, Higher School of Food Industries, (ESIAT), University of Carthage, Tunis, Tunisia
| | - Mohamed Kharrat
- Field Crops Laboratory (LR16INRAT02), National Agricultural Research Institute of Tunisia (INRAT), University of Carthage, Ariana, Tunisia
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Bazarnova J, Nilova L, Trukhina E, Bernavskaya M, Smyatskaya Y, Aktar T. Use of Microalgae Biomass for Fortification of Food Products from Grain. Foods 2021; 10:3018. [PMID: 34945568 PMCID: PMC8700791 DOI: 10.3390/foods10123018] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 11/17/2021] [Accepted: 12/02/2021] [Indexed: 11/21/2022] Open
Abstract
This article describes the use of Chlorella sorokiniana biomass additives in pasta recipes to enrich the product with biologically active phytonutrients, as well as to achieve the desired color range without the use of synthetic dyes. Samples of dry biomass were obtained by the cultivation of microalgae C. sorokiniana (strain), its quality indicators and nutritional value were determined for use as a food additive. A method of using dry biomass of microalgae C. sorokiniana as a phytoadditive to replace 5% of flour mixture for effective enrichment of pasta with biologically active phytonutrients was proposed. The choice of the optimal amount of addition of microalgae biomass was proved since it turned out that the replacement of flour should be no more than 5% due to the distinct fish flavor of the final product. The present study was conducted to evaluate the effect of adding dry biomass of Chlorella microalgae on total protein, lipid, chlorophyll, and carotenoid content. Substitution of 5% of pasta flour led to an increase in the content of proteins and lipids to 15.7 ± 0.50% and 4.1 ± 0.06%, respectively. Meanwhile, the addition of microalgae Chlorella to pasta has helped to increase the content of polyunsaturated fatty acids, chlorophyll, and carotenoids which are necessary for the prevention of foodborne diseases. The aim of this study is to develop pasta recipe with additives of microalgae biomass C. sorokiniana and study their quality indicators.
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Affiliation(s)
- Julia Bazarnova
- Department of Institute of Civil Engineering, Peter the Great Sankt-Petersburg Polytechnic University, 194064 Saint Petersburg, Russia
| | - Liudmila Nilova
- Department of Institute of Civil Engineering, Peter the Great Sankt-Petersburg Polytechnic University, 194064 Saint Petersburg, Russia
| | - Elena Trukhina
- Department of Institute of Civil Engineering, Peter the Great Sankt-Petersburg Polytechnic University, 194064 Saint Petersburg, Russia
| | - Maya Bernavskaya
- Department of Institute of Civil Engineering, Peter the Great Sankt-Petersburg Polytechnic University, 194064 Saint Petersburg, Russia
| | - Yulia Smyatskaya
- Department of Institute of Civil Engineering, Peter the Great Sankt-Petersburg Polytechnic University, 194064 Saint Petersburg, Russia
| | - Tugba Aktar
- Department of Food Engineering, Faculty of Engineering, Alanya Alaaddin Keykubat University, 07450 Antalya, Turkey
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Advance on the Capitalization of Grape Peels By-Product in Common Wheat Pasta. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app112311129] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Capitalization of winery by-products has received high interest among scientists, producers and consumers concerned with healthy diet and environment protection. Grape peels are rich in fiber and polyphenols and can be used as ingredients in pasta matrix in order to increase the nutritional and functional value of such a staple food. The aim of this paper was to investigate the effects of grape peel flour added in various amounts (1–6%) to common wheat pasta dough viscoelasticity and texture and on pasta chemical composition, color, cooking behavior and texture, revealing at the same time the relations between characteristics. Grape peel flour induced the increase of the elastic (G′) and viscous (G″) moduli, dough hardness, springiness, cohesiveness, pasta crude ash, crude fat, crude fiber, total polyphenols and resistant starch contents, pasta water absorption, cooking loss and breaking force as the addition level was higher and compared to the control. On the other hand, dough resilience, pasta luminosity, chewiness and firmness decreased as the amount of grape peel flour raised. Significant correlations (p < 0.05) were obtained between the chemical composition and color parameters, while crude fiber, protein and fat were correlated with dough and pasta texture, total polyphenols with resistant starch content, cooking loss with crude fiber and dough textural parameters. The obtained results underlined the opportunity to use a valuable byproduct such as grape peels in novel pasta formulations, being helpful for processors to extend the product variety and to optimize the processes in order to better satisfy consumer’s demand for functional foods.
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Cimini A, Cibelli M, Taddei AR, Moresi M. Effect of cooking temperature on cooked pasta quality and sustainability. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4946-4958. [PMID: 33543478 DOI: 10.1002/jsfa.11138] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/25/2020] [Revised: 01/20/2021] [Accepted: 02/04/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Everyday pasta cooking has a large environmental impact. The aims of this work were to assess the effect of cooking temperatures (TC ) that were lower than the water boiling point (TBW ) on the main chemico-physical quality parameters of two pasta shapes (i.e., ziti and spaghetti) cooked at the conventional and minimum water-to-pasta ratios, as well as their optimum cooking time (OCT), cooking energy consumption, and carbon footprint, by using a novel eco-sustainable pasta cooker. RESULTS Once the effect of TC on OCT had been modeled in accordance with the Bigelow model, it was possible to estimate that the energy saved to heat the cooking water from ambient temperature to a lower temperature than TBW was smaller than the extra energy needed to complete the pasta cooking phase. After several cooking trials, the water uptake, cooking loss, textural properties, and thickness of the central nerve (as observed with a scanning electronic microscope) of cooked pasta were found to be independent of TC in the range of 85-98 °C. CONCLUSIONS By using smaller amounts of water (~3 L kg-1 ) and cooking at 85 °C with the eco-sustainable pasta cooker, the energy consumption reduced from the default value of 2.8 kWh kg-1 to ~0.45 kWh kg-1 and GHG emissions to about one sixth of those resulting from the use of the average European home appliances. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Alessio Cimini
- Department for Innovation in the Biological, Agrofood and Forestry Systems, University of Tuscia, Viterbo, Italy
| | - Matteo Cibelli
- Department for Innovation in the Biological, Agrofood and Forestry Systems, University of Tuscia, Viterbo, Italy
| | - Anna R Taddei
- Centro Grandi Attrezzature - Microscopia elettronica, University of Tuscia, Viterbo, Italy
| | - Mauro Moresi
- Department for Innovation in the Biological, Agrofood and Forestry Systems, University of Tuscia, Viterbo, Italy
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Costantini M, Summo C, Faccia M, Caponio F, Pasqualone A. Kabuli and Apulian black Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta. Molecules 2021; 26:4442. [PMID: 34361595 PMCID: PMC8348039 DOI: 10.3390/molecules26154442] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Revised: 07/17/2021] [Accepted: 07/21/2021] [Indexed: 11/16/2022] Open
Abstract
Gluten-free (GF) products, including pasta, are often characterised by nutritional deficiencies, such as scarce dietary fibre and excess of calories. Chickpea flour is increasingly being used by the food industries. Hulls, rich in dietary fibre and bioactive compounds, are discarded after milling. The aim of this work was to evaluate the quality features of short-cut GF fresh pasta added of hull (8% w/w) derived from kabuli (KH) or Apulian black (ABH) chickpeas, in comparison with control GF pasta prepared without hull. The enriched pasta, which could be labelled as "high fibre", was characterised by a higher level of bioactive compounds and antioxidant activity than the control. ABH-enriched pasta showed the highest anthocyanins (33.37 ± 1.20 and 20.59 ± 0.11 mg/kg of cyanidin-3-O-glucoside on dry matter in raw and cooked pasta, respectively). Hull addition increased colour intensity and structural quality of GF pasta: ABH-enriched pasta had the lowest cooking loss and the highest water absorption capacity; KH-enriched pasta showed the highest firmness. No significant differences in sensory liking were found among the samples, except for "aftertaste". Chickpea hull can be used as an innovative ingredient to produce potentially functional GF pasta, meeting the dietary needs of consumers without affecting quality.
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Affiliation(s)
| | | | | | | | - Antonella Pasqualone
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/A, I-70126 Bari, Italy; (M.C.); (C.S.); (M.F.); (F.C.)
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Coello KE, Peñas E, Martinez-Villaluenga C, Elena Cartea M, Velasco P, Frias J. Pasta products enriched with moringa sprout powder as nutritive dense foods with bioactive potential. Food Chem 2021; 360:130032. [PMID: 34022520 DOI: 10.1016/j.foodchem.2021.130032] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2020] [Revised: 04/12/2021] [Accepted: 05/04/2021] [Indexed: 01/22/2023]
Abstract
Five fettuccini formulations containing 5% (5MSP), 10% (10MSP), 15% (15MSP), 20% (20MSP), and 30% (30MSP) of moringa sprout powder (MSP) were produced aimed at improving the nutritional and bioactive profile of conventional pasta. A gradual increase of protein, lipids, fiber and mineral content was observed in fettuccine as the MSP amount increased, while carbohydrates were reduced. MSP-addition also increased the levels of thiamine, riboflavin, γ- aminobutyric acid, glucosinolates and the antioxidant activity in pasta. All pasta doughs showed similar rheological parameters. Textural properties decreased after MSP inclusion, but the values obtained were close to those of control. Incorporation of MSP up to 10% did not modify substantially the sensory attributes of fettuccine, but higher amounts had a negative impact. Thus, addition of MSP up to 10% is a promising technological approach to improve the nutritional and functional properties of pasta without compromising consumer acceptance.
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Affiliation(s)
- Karín E Coello
- Escuela Superior Politécnica del Litoral, ESPOL, FIMCP, Campus Gustavo Galindo Km 30.5 Vía Perimetral, P.O. Box 09-01-5863, Guayaquil, Ecuador; Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Juan de la Cierva 3, Madrid 28006, Spain
| | - Elena Peñas
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Juan de la Cierva 3, Madrid 28006, Spain.
| | | | - María Elena Cartea
- Group of Genetics, Breeding and Biochemistry of Brassicas, Misión Biológica de Galicia (CSIC), Pontevedra, Spain
| | - Pablo Velasco
- Group of Genetics, Breeding and Biochemistry of Brassicas, Misión Biológica de Galicia (CSIC), Pontevedra, Spain
| | - Juana Frias
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Juan de la Cierva 3, Madrid 28006, Spain
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15
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Wang J, Brennan MA, Serventi L, Brennan CS. Impact of functional vegetable ingredients on the technical and nutritional quality of pasta. Crit Rev Food Sci Nutr 2021; 62:6069-6080. [PMID: 33780308 DOI: 10.1080/10408398.2021.1895712] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Pasta is a popular staple food around world. This makes pasta a great vehicle for delivering functional ingredients. This article reviews the popular functional ingredients - cereals, pseudocereal, legumes and vegetables, that are used to enrich pasta. The influence of these functional ingredients, additives and cooking process on pasta's nutritional, technical and sensory properties is summarized. This article focusses on the effects of different forms of these ingredients on the quality of cereal foods. Such as carrot juice pasta has a superior technical quality than carrot flour pasta. As far as can be established there are very few articles examining the effects of different forms of ingredients on pasta. Puree or liquid form raw vegetable materials offfers a better option than conventional powder form to add to semolina to produce functional pasta with superior technical quality and improved nutritional value.
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Affiliation(s)
- Jinghong Wang
- Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, New Zealand.,Riddet Research Institute, Palmerston North, New Zealand
| | | | - Luca Serventi
- Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, New Zealand
| | - Charles Stephen Brennan
- Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, New Zealand.,Riddet Research Institute, Palmerston North, New Zealand.,School of Science, RMIT, Melbournene, Australia
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16
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Hu J, Li X, Jing Y, Hu X, Ma Z, Liu R, Song G, Zhang D. Effect of gaseous ozone treatment on the microbial and physicochemical properties of buckwheat-based composite flour and shelf-life extension of fresh noodles. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103055] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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17
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Cimini A, Cibelli M, Moresi M. Development and assessment of a home eco-sustainable pasta cooker. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.05.009] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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18
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Littardi P, Paciulli M, Carini E, Rinaldi M, Rodolfi M, Chiavaro E. Quality evaluation of chestnut flour addition on fresh pasta. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109303] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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19
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Effect of Grape Pomace Addition on the Technological, Sensory, and Nutritional Properties of Durum Wheat Pasta. Foods 2020; 9:foods9030354. [PMID: 32204341 PMCID: PMC7142464 DOI: 10.3390/foods9030354] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2020] [Revised: 03/11/2020] [Accepted: 03/17/2020] [Indexed: 01/23/2023] Open
Abstract
In this study, fortified pasta was prepared by replacing semolina with 0, 5, and 10 g/100 g of grape pomace (GP), a food industry by-product, rich in fiber and phenols. GP inclusion in pasta significantly reduced its optimum cooking time and the swelling index, while also increasing the cooking loss (p < 0.05). Furthermore, pasta firmness and adhesiveness were enhanced by the GP addition, as well as the total phenol content and the antioxidant activity, evaluated through ABTS and FRAP assays (p < 0.05). From a nutritional point of view, increasing amounts of GP resulted in a significative decrease in the rapidly digestible starch and an increase in the slowly digestible starch, while the predicted in vitro glycemic index was also reduced (p < 0.05). Sensory analysis showed that fortified spaghetti had good overall acceptability, and the results suggest that GP-fortified pasta could represent a healthy product with good technological and sensory properties.
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20
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Abbasi Parizad P, Marengo M, Bonomi F, Scarafoni A, Cecchini C, Pagani MA, Marti A, Iametti S. Bio-Functional and Structural Properties of Pasta Enriched with a Debranning Fraction from Purple Wheat. Foods 2020; 9:foods9020163. [PMID: 32046313 PMCID: PMC7073741 DOI: 10.3390/foods9020163] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2020] [Revised: 02/04/2020] [Accepted: 02/06/2020] [Indexed: 02/07/2023] Open
Abstract
A colored and fiber-rich fraction from the debranning of purple wheat was incorporated at 25% into semolina- and flour-based pasta produced on a pilot-plant scale, with the aim of increasing anthocyanin and total phenolic content with respect to pasta obtained from whole pigmented grains. The debranning fraction impaired the formation of disulfide-stabilized protein networks in semolina-based systems. Recovery of phenolics was impaired by the pasta making process, and cooking decreased the phenolic content in both enriched samples. Cooking-related losses in anthocyanins and total phenolics were similar, but anthocyanins in the cooked semolina-based pasta were around 20% of what was expected from the formulation. HPLC (High Performance Liquid Chromatography) profiling of phenolics was carried out on extracts from either type of enriched pasta both before and after cooking and indicate possible preferential retention of specific compounds in each type of enriched pasta. Extracts from cooked samples of either enriched pasta were tested as inhibitors of enzymes involved in glucose metabolism and uptake, as well as for their capacity of suppressing the response to inflammatory stimuli. Results of both biological tests indicate that the phenolics in extracts from both cooked pasta samples had inhibitory capacities higher than extracts of the original debranning fraction at identical concentrations of total bioactives.
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Affiliation(s)
- Parisa Abbasi Parizad
- Department of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (P.A.P.); (M.M.); (F.B.); (A.S.); (M.A.P.)
| | - Mauro Marengo
- Department of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (P.A.P.); (M.M.); (F.B.); (A.S.); (M.A.P.)
| | - Francesco Bonomi
- Department of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (P.A.P.); (M.M.); (F.B.); (A.S.); (M.A.P.)
| | - Alessio Scarafoni
- Department of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (P.A.P.); (M.M.); (F.B.); (A.S.); (M.A.P.)
| | - Cristina Cecchini
- Consiglio per la Ricerca in Agricoltura e L’analisi Dell’economia Agraria (CREA), Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via Manziana 30, 00189 Roma, Italy;
| | - Maria Ambrogina Pagani
- Department of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (P.A.P.); (M.M.); (F.B.); (A.S.); (M.A.P.)
| | - Alessandra Marti
- Department of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (P.A.P.); (M.M.); (F.B.); (A.S.); (M.A.P.)
- Correspondence: (A.M.); (S.I.); Tel.: +39-02-5031-6656 (A.M.); +39-02-5031-6819 (S.I.)
| | - Stefania Iametti
- Department of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (P.A.P.); (M.M.); (F.B.); (A.S.); (M.A.P.)
- Correspondence: (A.M.); (S.I.); Tel.: +39-02-5031-6656 (A.M.); +39-02-5031-6819 (S.I.)
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21
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Călinoiu LF, Vodnar DC. Thermal Processing for the Release of Phenolic Compounds from Wheat and Oat Bran. Biomolecules 2019; 10:E21. [PMID: 31877857 PMCID: PMC7023188 DOI: 10.3390/biom10010021] [Citation(s) in RCA: 55] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2019] [Revised: 12/18/2019] [Accepted: 12/19/2019] [Indexed: 02/07/2023] Open
Abstract
The aim of the present paper was to identify the major polyphenolic compounds and investigate the antioxidant, antimutagenic, and antimicrobial activities of industrially-derived cereal byproducts-wheat bran (WB) and oat bran (OB)-before (fresh) and after thermal processing (TP) (10 min, 80 °C), coupled with ultrasound-asssited extraction. The results showed that the thermal process improved the total phenolic content of WB by +22.49%, and of OB with +25.84%. After the TP, the phenolic concentration showed a significant relative percentage increase in the case of WB (ferulic acid +39.18%, vanillic acid +95.68%, apigenin-glucoside +71.96%, p-coumaric acid +71.91) and of OB (avenanthramide 2c +52.17%, dihydroxybenzoic acids +38.55%). The best antioxidant capacity was registered by OBTP followed by WBTP. The strongest antimicrobial inhibition was attributed to the WBTP sample. Both thermally processed matrices had strong antimutagenic activity toward S. typhimurium TA100. This thermal processing was tested on bran based on its practical application within the food industry, considering the design of different cereal byproducts derived from functional foods and nutraceuticals.
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Affiliation(s)
| | - Dan Cristian Vodnar
- Faculty of Food Science and Technology, Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania;
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22
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Nilusha RAT, Jayasinghe JMJK, Perera ODAN, Perera PIP. Development of Pasta Products with Nonconventional Ingredients and Their Effect on Selected Quality Characteristics: A Brief Overview. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2019; 2019:6750726. [PMID: 31886166 PMCID: PMC6925700 DOI: 10.1155/2019/6750726] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/30/2019] [Revised: 09/20/2019] [Accepted: 10/08/2019] [Indexed: 11/18/2022]
Abstract
Pasta is a widely consumed food in all over the world. Coarse semolina obtained from durum wheat and water are the main ingredients of conventional pasta products. The amount of gluten and quality level of durum wheat, are two important factors for the superiority of finished pasta. Market price of durum wheat is higher than the common wheat and it contributes no more than 5% of the world wheat production. Thus, to come across the challenge of emerging pasta consumption, new field of research that is dealing with the incorporation of nonconventional ingredients to the conventional formula of pasta has initiated. The compositions of raw materials which are used for pasta preparation directly affect the physical, chemical, and textural properties of the product. Therefore, incorporation of nonconventional ingredients can lead to a contradictory effect of pasta quality. This review will focus on the various types of nonconventional ingredients that are being incorporated in pasta products and their effect on the quality attributes of different pasta products.
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Affiliation(s)
- R. A. T. Nilusha
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka
| | - J. M. J. K. Jayasinghe
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka
| | - O. D. A. N. Perera
- Department of Food Science and Technology, Faculty of Livestock, Fisheries and Nutrition, Wayamba University of Sri Lanka, Makandura, Gonawila, Sri Lanka
| | - P. I. P. Perera
- Department of Horticulture and Landscape Gardening, Faculty of Agriculture and Plantation Management, Wayamba University of Sri Lanka, Makandura, Gonawila, Sri Lanka
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23
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Upcycling of brewers’ spent grain by production of dry pasta with higher nutritional potential. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108421] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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24
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The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products. Foods 2019; 8:foods8100504. [PMID: 31623204 PMCID: PMC6835562 DOI: 10.3390/foods8100504] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2019] [Revised: 10/12/2019] [Accepted: 10/14/2019] [Indexed: 01/10/2023] Open
Abstract
Historically cultivated in Apulia (Southern Italy), Apulian black chickpeas are rich in bioactive compounds such as anthocyanins. This type of chickpea is being replaced by modern cultivars and is at risk of genetic erosion; therefore, it is important to explore its potential for new food applications. The aim of this work was to assess the effect of the addition of Apulian black chickpea wholemeal flour on the nutritional and qualitative properties of durum wheat-based bakery products; namely bread, “focaccia” (an Italian traditional bakery product similar to pizza), and pizza crust. Composite meals were prepared by mixing Apulian black chickpea wholemeal flour with re-milled semolina at 10:90, 20:80, 30:70, and 40:60. The rheological properties, evaluated by farinograph, alveograph, and rheofermentograph, showed a progressive worsening of the bread-making attitude when increasing amounts of chickpea flour were added. The end-products expanded less during baking, and were harder and darker than the corresponding conventional products, as assessed both instrumentally and by sensory analysis. However, these negative features were balanced by higher contents of fibre, proteins, and bioactive compounds, as well as higher antioxidant activity.
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25
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Bioactive composition and sensory evaluation of innovative spaghetti supplemented with free or α-cyclodextrin chlatrated pumpkin oil extracted by supercritical CO2. Food Chem 2019; 294:112-122. [DOI: 10.1016/j.foodchem.2019.05.032] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2018] [Revised: 04/30/2019] [Accepted: 05/06/2019] [Indexed: 11/21/2022]
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26
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Bioactive Compounds and Stability of a Typical Italian Bakery Products " Taralli" Enriched with Fermented Olive Paste. Molecules 2019; 24:molecules24183258. [PMID: 31500173 PMCID: PMC6766877 DOI: 10.3390/molecules24183258] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2019] [Revised: 08/29/2019] [Accepted: 09/06/2019] [Indexed: 11/16/2022] Open
Abstract
Olive paste (OP) is a novel by-product of olive mill industry composed of water, olive pulp, and skin. Due to its richness in bioactive compounds, OP exploitation for human consumption has recently been proposed. Starter driven fermented OP is characterized by a well-balanced lipid profile, rich in mono and polyunsaturated fatty acids, and a very good oxidative stability due to the high concentration of fat-soluble antioxidants. These characteristics make OP particularly suitable as a functional ingredient for food/feed industry, as well as for the formulation of nutraceutical products. New types of taralli were produced by adding 20% of fermented OP from black olives (cv Cellina di Nardò and Leccino) to the dough. The levels of bioactive compounds (polyphenols, triterpenic acids, tocochromanols, and carotenoids), as well as the fatty acid profile, were monitored during 180 days of storage and compared with control taralli produced with the same flour without OP supplementation. Taralli enriched with fermented OP showed significantly higher levels of bioactive compounds than conventional ones. Furthermore, enriched taralli maintained a low amount of saturated fatty acids and high levels of polyphenols, triterpenic acids, tocochromanols, and carotenoids, compared to the initial value, up to about 90 days in the usual conditions of retailer shelves.
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27
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Physicochemical and sensory characteristics of pasta enriched with fish (Oreochromis niloticus) waste flour. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.075] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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28
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Pasqualone A, Makhlouf FZ, Barkat M, Difonzo G, Summo C, Squeo G, Caponio F. Effect of acorn flour on the physico-chemical and sensory properties of biscuits. Heliyon 2019; 5:e02242. [PMID: 31453400 PMCID: PMC6700410 DOI: 10.1016/j.heliyon.2019.e02242] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2019] [Revised: 07/30/2019] [Accepted: 08/02/2019] [Indexed: 10/26/2022] Open
Abstract
The aim of the work was to explore the feasibility of using acorn flour as a novel and healthy ingredient in biscuits. The physico-chemical characteristics of acorn flour obtained from three different Quercus species were compared. Acorns of Quercus coccifera L. were the most antioxidant and were therefore used for preparing biscuits at two levels of addition, 30 and 60 g 100 g-1 on wheat flour basis. The physico-chemical and sensory characteristics of the obtained biscuits were then assessed. Acorn-added biscuits showed significantly (p < 0.05) higher content of phenolics, antioxidant activity and oxidative stability than control biscuits, prepared without acorn flour. These features improved as the level of acorn flour increased. As for appearance, the acorn-added biscuits were darker, larger, more voluminous and more friable than control biscuits. Higher levels of fermentative alcohols and esters, as well as Maillard reaction volatile compounds (particularly furans), were observed in the acorn-added biscuits.
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Affiliation(s)
- Antonella Pasqualone
- Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro, Via Amendola, 165/A, 70126 Bari, Italy
| | - Fatima Z. Makhlouf
- Laboratoire Bioqual, INATAA, Université des Freres Mentouri, Constantine 1, Route de Ain El-Bey, 25000 Constantine, Algeria
| | - Malika Barkat
- Laboratoire Bioqual, INATAA, Université des Freres Mentouri, Constantine 1, Route de Ain El-Bey, 25000 Constantine, Algeria
| | - Graziana Difonzo
- Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro, Via Amendola, 165/A, 70126 Bari, Italy
| | - Carmine Summo
- Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro, Via Amendola, 165/A, 70126 Bari, Italy
| | - Giacomo Squeo
- Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro, Via Amendola, 165/A, 70126 Bari, Italy
| | - Francesco Caponio
- Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro, Via Amendola, 165/A, 70126 Bari, Italy
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29
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Cimini A, Cibelli M, Messia MC, Moresi M. Commercial short-cut extruded pasta: Cooking quality and carbon footprint vs. water-to-pasta ratio. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2019.05.004] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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30
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Padalino L, Costa C, Del Nobile MA, Conte A. Extract of
Salicornia europaea
in fresh pasta to enhance phenolic compounds and antioxidant activity. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14218] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Lucia Padalino
- Department of Agricultural Sciences, Food and the Environment University of Foggia via Napoli, 25 Foggia Italy
| | - Cristina Costa
- Department of Agricultural Sciences, Food and the Environment University of Foggia via Napoli, 25 Foggia Italy
| | | | - Amalia Conte
- Department of Agricultural Sciences, Food and the Environment University of Foggia via Napoli, 25 Foggia Italy
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31
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Ramírez M, Tenorio MJ, Ramírez C, Jaques A, Nuñez H, Simpson R, Vega O. Optimization of hot-air drying conditions for cassava flour for its application in gluten-free pasta formulation. FOOD SCI TECHNOL INT 2019; 25:414-428. [PMID: 30714395 DOI: 10.1177/1082013219828269] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
The design and development of gluten-free foods requires a comprehensive understanding of the behavior of the raw materials to attain the same cooking and nutritional quality as gluten-based food. The objective of this study was to determine the optimal hot-air drying conditions for elaboration of cassava flour to be used in a gluten-free pasta formulation. The results showed that the operational conditions to minimize the hot-air drying time (57 min) to produce cassava flour with higher water holding capacity was 57 ℃ at 3 m/s. Then, the optimal formulation for the pasta was found to be cassava (26 g/100 g), amaranth flour (12 g/100 g), and carboxymethyl cellulose (0.23 g/100 g), which maximized the Aw (0.160), moisture content (3.10 g/100 g), hardness (5.02 N), and protein content (9.30 g/100 g), and it is used for the sensorial analysis, which showed that an earthy taste was the main problem with consumer satisfaction.
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Affiliation(s)
- M Ramírez
- 1 BIOALI Research Group, Department of Food, Faculty of Pharmaceutical Sciences and Food, Universidad de Antioquia, Medellín, Colombia
| | - M J Tenorio
- 1 BIOALI Research Group, Department of Food, Faculty of Pharmaceutical Sciences and Food, Universidad de Antioquia, Medellín, Colombia
| | - C Ramírez
- 2 Chemical and Environmental Engineering Department, Universidad Técnica Federico Santa María, Valparaíso, Chile
| | - A Jaques
- 2 Chemical and Environmental Engineering Department, Universidad Técnica Federico Santa María, Valparaíso, Chile
| | - H Nuñez
- 2 Chemical and Environmental Engineering Department, Universidad Técnica Federico Santa María, Valparaíso, Chile
| | - R Simpson
- 2 Chemical and Environmental Engineering Department, Universidad Técnica Federico Santa María, Valparaíso, Chile.,3 Centro Regional de Estudios en Alimentos y Salud (CREAS), Conicyt Regional Gore Valparaíso (R06I1004), Valparaíso, Chile
| | - O Vega
- 1 BIOALI Research Group, Department of Food, Faculty of Pharmaceutical Sciences and Food, Universidad de Antioquia, Medellín, Colombia.,4 Corporación Universitaria Americana, Medellín, Colombia
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32
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Armellini R, Peinado I, Asensio-Grau A, Pittia P, Scampicchio M, Heredia A, Andres A. In vitro starch digestibility and fate of crocins in pasta enriched with saffron extract. Food Chem 2019; 283:155-163. [PMID: 30722855 DOI: 10.1016/j.foodchem.2019.01.041] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2018] [Revised: 11/08/2018] [Accepted: 01/03/2019] [Indexed: 01/18/2023]
Abstract
This work aims to study the effect of the addition of saffron extract on fresh pasta in-vitro digestibility. Fresh pasta was formulated with different concentrations of saffron extracts (0.2 and 0.4 %w/w), cooked at two different times (1.5 and 3 min), and in vitro digested (oral, gastric and intestinal stages). Oil was added to pasta before digestion to evaluate the presence of lipids on starch and crocin bioaccessibility. Saffron enrichment and oil addition slowed down the digestion of starch, thus, decreasing the glycemic index of pasta. Concentration of saffron and oil addition contributed to crocin release in the digestion fluids, with the opposite effect of cooking time. Isomerization from trans to cis was enhanced by both, cooking and oil addition. Bioaccessibility of total crocins varied from 2.9 ± 1.1, to 97 ± 3%. Finally, the trans:cis isomers distribution was only close to 50:50 in enriched-pasta cooked during 3 min or with oil addition.
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Affiliation(s)
- R Armellini
- Free University of Bolzano, Faculty of Science and Technology, 39100 Bolzano, Italy; University of Teramo, Faculty of Bioscience and Technology for Food Agriculture and Environment, 64100 Teramo, Italy
| | - I Peinado
- Research Institute for Food Research and Development, Universitat Politècnica de València, P.O. Box 46022, Valencia, Spain.
| | - A Asensio-Grau
- Research Institute for Food Research and Development, Universitat Politècnica de València, P.O. Box 46022, Valencia, Spain.
| | - P Pittia
- University of Teramo, Faculty of Bioscience and Technology for Food Agriculture and Environment, 64100 Teramo, Italy.
| | - M Scampicchio
- Free University of Bolzano, Faculty of Science and Technology, 39100 Bolzano, Italy.
| | - A Heredia
- Research Institute for Food Research and Development, Universitat Politècnica de València, P.O. Box 46022, Valencia, Spain.
| | - A Andres
- Research Institute for Food Research and Development, Universitat Politècnica de València, P.O. Box 46022, Valencia, Spain.
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33
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Szabo K, Cătoi AF, Vodnar DC. Bioactive Compounds Extracted from Tomato Processing by-Products as a Source of Valuable Nutrients. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2018; 73:268-277. [PMID: 30264237 DOI: 10.1007/s11130-018-0691-0] [Citation(s) in RCA: 95] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Alongside paper, plastic, metal and glass, an important segment in the recycling area is represented by the wastes of different vegetal processing industries. These by-products gained interest lately, in the context of food waste prevention and growing population number. In the tomato processing industry approximately, 8.5 million tons of wastes are generated globally, each year. The present study highlights the valuable bioactive constituents as lycopene, beta-carotene, glutamic acid or aspartic acid from the by-products of tomato processing industries, which can be revalorized as incorporated nutrients in functional foods. Tomato consumption is directly associated with the prevention of different chronic diseases and carcinogenesis, however the carotenoids bioavailability is a key factor in this process. Further, fiber content together with protein content of tomato seeds and benefits of their consumption are emphasized. Value-added food products obtained by tomato peels or seeds addition are exemplified in this review (bakery, meat products, pasta and noodles, dairy and oil products as well as jams and functional ice cream), in order to embrace next prototypes that can transform vegetal by-products in functional nutrients.
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Affiliation(s)
- Katalin Szabo
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăştur 3-5, 400372, Cluj-Napoca, Romania
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăştur 3-5, 400372, Cluj-Napoca, Romania
| | - Adriana-Florinela Cătoi
- Pathophysiology Department, "Iuliu Haţieganu" University of Medicine and Pharmacy, Str. Victor Babeş Nr. 8, 400012, Cluj-Napoca, Romania.
| | - Dan Cristian Vodnar
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăştur 3-5, 400372, Cluj-Napoca, Romania.
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăştur 3-5, 400372, Cluj-Napoca, Romania.
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34
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Jayawardena SR, Morton JD, Brennan CS, Bekhit AEA. Utilisation of beef lung protein powder as a functional ingredient to enhance protein and iron content of fresh pasta. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13927] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- S. Reshan Jayawardena
- Department of Wine Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University Lincoln 7647 Christchurch New Zealand
| | - James D. Morton
- Department of Wine Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University Lincoln 7647 Christchurch New Zealand
| | - Charles S. Brennan
- Department of Wine Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University Lincoln 7647 Christchurch New Zealand
| | - Alaa El‐Din A. Bekhit
- Department of Food Sciences University of Otago P.O. Box 56 Dunedin 9054 New Zealand
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35
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Cravotto G, Mariatti F, Gunjevic V, Secondo M, Villa M, Parolin J, Cavaglià G. Pilot Scale Cavitational Reactors and Other Enabling Technologies to Design the Industrial Recovery of Polyphenols from Agro-Food By-Products, a Technical and Economical Overview. Foods 2018; 7:E130. [PMID: 30134558 PMCID: PMC6165097 DOI: 10.3390/foods7090130] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2018] [Revised: 08/16/2018] [Accepted: 08/18/2018] [Indexed: 11/17/2022] Open
Abstract
We herein provide an overview of the most recent multidisciplinary process advances that have occurred in the food industry as a result of changes in consumer lifestyle and expectations. The demand for fresher and more natural foods is driving the development of new technologies that may efficiently operate at room temperature. Moreover, the huge amount of material discarded by the agro-food production chain lays down a significant challenge for emerging technologies that can provide new opportunities by recovering valuable by-products and creating new applications. Aiming to design industrial processes, there is a need for pilot scale plants such as the 'green technologies development platform', which was established by the authors. The platform is made up of a series of multifunctional laboratories that are equipped with non-conventional pilot reactors, developed in direct collaboration with partner companies, in order to bridge the enormous gap between academia and industry via the large-scale exploitation of relevant research achievements. Selected key, enabling technologies for process intensification make this scale-up feasible. We make use of two selected examples, the grape and olive production chains, to show how cavitational reactors, which are based on high-intensity ultrasound and rotational hydrodynamic units, can assist food processing and the sustainable recovery of waste, to produce valuable nutraceuticals as well as colouring and food⁻beverage additives.
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Affiliation(s)
- Giancarlo Cravotto
- Dipartimento di Scienza e Tecnologia del Farmaco (DSTF), University of Turin, Via P. Giuria 9, 10125 Turin, Italy.
| | - Francesco Mariatti
- Dipartimento di Scienza e Tecnologia del Farmaco (DSTF), University of Turin, Via P. Giuria 9, 10125 Turin, Italy.
| | - Veronika Gunjevic
- Dipartimento di Scienza e Tecnologia del Farmaco (DSTF), University of Turin, Via P. Giuria 9, 10125 Turin, Italy.
| | | | - Matteo Villa
- Hydro Air Research Italia Srl, Strada Provinciale 181 n°11, 26833 Merlino, Italy.
| | - Jacopo Parolin
- Tecnoimpianti Water Treatment Srl, Via S. D'acquisto 16/B, Pozzuolo M.na, 20060 Milan, Italy.
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36
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Armellini R, Peinado I, Pittia P, Scampicchio M, Heredia A, Andres A. Effect of saffron (Crocus sativus L.) enrichment on antioxidant and sensorial properties of wheat flour pasta. Food Chem 2018; 254:55-63. [DOI: 10.1016/j.foodchem.2018.01.174] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2017] [Revised: 01/06/2018] [Accepted: 01/29/2018] [Indexed: 02/07/2023]
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37
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Desai AS, Brennan MA, Brennan CS. Influence of semolina replacement with salmon (
Oncorhynchus tschawytscha
) powder on the physicochemical attributes of fresh pasta. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13842] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Ajay S. Desai
- Department of Wine, Food and Molecular Biosciences Lincoln University P.O. Box 85084 Lincoln 7647 New Zealand
| | - Margaret A. Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University P.O. Box 85084 Lincoln 7647 New Zealand
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University P.O. Box 85084 Lincoln 7647 New Zealand
- Riddet Institute (PN 445) Massey University Private Bag 11222 Palmerston North New Zealand
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38
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Pasqualone A, Summo C, Laddomada B, Mudura E, Coldea TE. Effect of processing variables on the physico-chemical characteristics and aroma of borş, a traditional beverage derived from wheat bran. Food Chem 2018; 265:242-252. [PMID: 29884380 DOI: 10.1016/j.foodchem.2018.05.095] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2018] [Revised: 05/21/2018] [Accepted: 05/21/2018] [Indexed: 02/02/2023]
Abstract
Borş is a traditional Romanian beverage obtained by naturally fermenting an aqueous suspension of wheat bran and corn flour, used as flavoring enhancer in local gastronomy since ancient times, and more recently consumed as refreshing drink. To investigate the changes in sensory, physico-chemical, phenolic and aroma composition resulted after two successive fermentations, borș samples were subjected to standard, sensory, HPLC and GC/MS analysis. Total phenolic compounds and ferulic acid, the most abundant phenolic compound, were positively influenced by natural starter addition, increase of fermentation temperature, and thermal treatment, whereas the effect on less abundant phenolic acids was not univocal. The variables had the same effect on antioxidant activity and brown index. Volatiles (alcohols, carboxylic acids, esters), pungent-sour and goat milk-cheese odor notes increased at higher fermentation temperature, whereas bran and yogurt odor notes decreased. The addition of a natural starter at 4 °C allowed balancing odor intensity and antioxidant activity.
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Affiliation(s)
- Antonella Pasqualone
- Department of Soil, Plant and Food Sciences, University of Bari 'Aldo Moro', Via Amendola, 165/A, 70126 Bari, Italy.
| | - Carmine Summo
- Department of Soil, Plant and Food Sciences, University of Bari 'Aldo Moro', Via Amendola, 165/A, 70126 Bari, Italy
| | - Barbara Laddomada
- Institute of Sciences of Food Production (I.S.P.A.), C.N.R., via Monteroni, 73100 Lecce, Italy
| | - Elena Mudura
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine, Calea Manastur, 3-5, 400372 Cluj-Napoca, Romania
| | - Teodora Emilia Coldea
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine, Calea Manastur, 3-5, 400372 Cluj-Napoca, Romania
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39
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Huang J, Wang Y, Yang L, Peng X, Zheng J, Ou S. Effect of maize bran feruloylated oligosaccharides on the formation of endogenous contaminants and the appearance and textural properties of biscuits. Food Chem 2018; 245:974-980. [DOI: 10.1016/j.foodchem.2017.11.075] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2017] [Revised: 11/19/2017] [Accepted: 11/20/2017] [Indexed: 12/27/2022]
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40
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Difonzo G, Pasqualone A, Silletti R, Cosmai L, Summo C, Paradiso VM, Caponio F. Use of olive leaf extract to reduce lipid oxidation of baked snacks. Food Res Int 2018; 108:48-56. [PMID: 29735082 DOI: 10.1016/j.foodres.2018.03.034] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2018] [Revised: 03/08/2018] [Accepted: 03/10/2018] [Indexed: 12/18/2022]
Abstract
Olive leaves are a waste of the olive oil processing industry and represent a good source of phenolic compounds. The aim of this work was to assess the influence of olive leaf extract (OLE) on lipid oxidation of baked snacks, like breadsticks, made with wheat flour, extra virgin olive oil (EVO), white wine, and salt. Two EVOs having different peroxide value and antioxidant profile (total phenol content, tocopherols, carotenoids, and antioxidant activity) were considered. The snacks were subjected to oven test or stored in the usual conditions of retailer shelves. The obtained data highlighted that EVO plays a key role both for the quality and for the shelf-life of baked snacks and the use of OLE is recommended especially when baked snacks are produced with low quality EVO which therefore does not have a good content of natural antioxidants. The OLE addition significantly reduced the forced oxidative degradation during oven test, as evidenced by a decrease of 27% in oxidation-related volatile compounds and of 42% in triacylglycerol oligopolymers compared to control snacks (CTR) without OLE. Moreover, OLE effectively acted also in normal storage conditions, improving sensory data, induction times, antioxidant activity, and volatile compounds compared to CTR (i.e. hexanal 165.49 vs 38.31 μg g-1 in OLE-added). The amount of oxidation-related volatile compounds showed an opposite trend with the quality level of oil used.
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Affiliation(s)
- Graziana Difonzo
- Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro, Via Amendola, 165/A, Bari I-70126, Italy
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro, Via Amendola, 165/A, Bari I-70126, Italy
| | - Roccangelo Silletti
- Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro, Via Amendola, 165/A, Bari I-70126, Italy
| | - Lucrezia Cosmai
- Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro, Via Amendola, 165/A, Bari I-70126, Italy
| | - Carmine Summo
- Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro, Via Amendola, 165/A, Bari I-70126, Italy
| | - Vito M Paradiso
- Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro, Via Amendola, 165/A, Bari I-70126, Italy
| | - Francesco Caponio
- Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro, Via Amendola, 165/A, Bari I-70126, Italy.
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41
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Impact of resveratrol, epicatechin and rosmarinic acid on fluorescent AGEs and cytotoxicity of cookies. J Funct Foods 2018. [DOI: 10.1016/j.jff.2017.10.042] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
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42
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Shelf-life extension of semi-dried buckwheat noodles by the combination of aqueous ozone treatment and modified atmosphere packaging. Food Chem 2017; 237:553-560. [DOI: 10.1016/j.foodchem.2017.05.156] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2017] [Revised: 05/29/2017] [Accepted: 05/29/2017] [Indexed: 01/20/2023]
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43
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Rodríguez De Marco E, Steffolani ME, Martínez M, León AE. The use ofNannochloropsissp. as a source of omega-3 fatty acids in dry pasta: chemical, technological and sensory evaluation. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13609] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Estefanía Rodríguez De Marco
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba (UNC), Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); CONICET-UNC; Av. Filloy S/N, Ciudad Universitaria, X5000HUA Córdoba Argentina
| | - María Eugenia Steffolani
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba (UNC), Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); CONICET-UNC; Av. Filloy S/N, Ciudad Universitaria, X5000HUA Córdoba Argentina
| | - Marcela Martínez
- Instituto Multidisciplinario de Biología Vegetal (IMBIV, CONICET); Cátedra de Química Orgánica and Instituto de Ciencia y Tecnología de los Alimentos (ICTA - Facultad de Ciencias Exactas Físicas y Naturales - Universidad Nacional de Córdoba); Av. Vélez Sarsfield 1666, X5016GCN Córdoba Argentina
| | - Alberto E. León
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba (UNC), Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); CONICET-UNC; Av. Filloy S/N, Ciudad Universitaria, X5000HUA Córdoba Argentina
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44
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Urbonaviciene D, Viskelis P. The cis-lycopene isomers composition in supercritical CO2 extracted tomato by-products. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.03.034] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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45
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Aiello A, Di Bona D, Candore G, Carru C, Zinellu A, Di Miceli G, Nicosia A, Gambino CM, Ruisi P, Caruso C, Vasto S, Accardi G. Targeting Aging with Functional Food: Pasta with Opuntia Single-Arm Pilot Study. Rejuvenation Res 2017; 21:249-256. [PMID: 28851251 DOI: 10.1089/rej.2017.1992] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023] Open
Abstract
Interventions to extend life span represent the new perspective in aging investigation. Healthy dietary habits are important modifiable factors that can favor a healthy aging phenotype. Many studies have demonstrated benefits for metabolic syndrome and type 2 diabetes mellitus resulting from the traditional Mediterranean foods. Opuntia Ficus Indica (OFI), widespread in the Mediterranean basin, belongs to the Cactaceae family. It is known for its antioxidant and anti-inflammatory properties. Moreover, products containing extracts from OFI fruits or cladodes have been used to control obesity and other metabolic parameters, such as glycemia and lipid profile. The aim of this study was to analyze the antioxidant and anti-inflammatory effect of pasta with 3% of OFI cladode extracts added to show its beneficial effect in human health. We performed a single arm longitudinal intervention study in 42 healthy volunteers, administrating 500 g/week of this functional pasta for 30 days. Our pasta had antioxidant and anti-inflammatory properties with putative effect on the aging process and related metabolic diseases. We also demonstrated a hypoglycemic effect. The results are preliminary, but it is possible to speculate that our pasta could be considered an effective food for the prevention of age-related metabolic disorders.
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Affiliation(s)
- Anna Aiello
- 1 Department of Pathobiology and Medical Biotechnologies, University of Palermo , Palermo, Italy
| | - Danilo Di Bona
- 2 Department of Emergency and Organ Transplants, University of Bari Aldo Moro , Bari, Italy
| | - Giuseppina Candore
- 1 Department of Pathobiology and Medical Biotechnologies, University of Palermo , Palermo, Italy
| | - Ciriaco Carru
- 3 Department of Biomedical Science, University of Sassari , Sassari, Italy
| | - Angelo Zinellu
- 3 Department of Biomedical Science, University of Sassari , Sassari, Italy
| | - Giuseppe Di Miceli
- 4 Department of Agricultural and Forest Sciences, University of Palermo , Palermo, Italy
| | - Aldo Nicosia
- 5 Laboratory of Molecular Ecology and Biotechnology, National Research Council-Institute for Marine and Coastal Environment (IAMC-CNR) , Detached Unit of Capo Granitola, Trapani, Italy
| | - Caterina Maria Gambino
- 1 Department of Pathobiology and Medical Biotechnologies, University of Palermo , Palermo, Italy
| | - Paolo Ruisi
- 4 Department of Agricultural and Forest Sciences, University of Palermo , Palermo, Italy
| | - Calogero Caruso
- 1 Department of Pathobiology and Medical Biotechnologies, University of Palermo , Palermo, Italy
| | - Sonya Vasto
- 6 Department of Biological, Chemical and Pharmaceutical Sciences and Technologies, University of Palermo , Palermo, Italy
| | - Giulia Accardi
- 1 Department of Pathobiology and Medical Biotechnologies, University of Palermo , Palermo, Italy
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46
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De Paula R, Rabalski I, Messia MC, Abdel-Aal ESM, Marconi E. Effect of processing on phenolic acids composition and radical scavenging capacity of barley pasta. Food Res Int 2017; 102:136-143. [PMID: 29195932 DOI: 10.1016/j.foodres.2017.09.088] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2017] [Revised: 09/26/2017] [Accepted: 09/27/2017] [Indexed: 10/18/2022]
Abstract
Phenolic acids, total phenolics content and DPPH radical scavenging capacity in raw ingredients, fresh and dried spaghetti, and in uncooked and cooked spaghetti were evaluated and compared with semolina spaghetti as a reference. Ferulic acid was the major phenolic acid found in the free and bound phenolic extracts in all the investigated pasta samples. The addition of barley flour into pasta at incorporation levels of 30, 50 and 100% increased phenolic acids and total phenolics content. Pasta processing did not significantly affect the total phenolics content and free radical scavenging capacity, but a significant reduction in total phenolic acids measured by HPLC was found. Drying process differently affected individual phenolic compounds in the free and bound fractions, and thus, the total phenolic acids content. Free vanillic, caffeic and p-coumaric acids did not significantly change, while p-hydroxybenzoic and ferulic acids of the free extracts showed higher values compared to the corresponding fresh pasta. Cooking did not greatly affect total phenolic acids, more leading to conserving free and bound phenolic compounds.
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Affiliation(s)
- Rosanna De Paula
- Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise, Via De Sanctis, 86100 Campobasso, Italy
| | - Iwona Rabalski
- Agriculture and Agri-Food Canada, Guelph Research and Development Centre, 93 Stone Road West, Guelph, ON, Canada, N1G 5C9
| | - Maria Cristina Messia
- Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise, Via De Sanctis, 86100 Campobasso, Italy
| | - El-Sayed M Abdel-Aal
- Agriculture and Agri-Food Canada, Guelph Research and Development Centre, 93 Stone Road West, Guelph, ON, Canada, N1G 5C9
| | - Emanuele Marconi
- Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise, Via De Sanctis, 86100 Campobasso, Italy.
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47
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Rocchetti G, Lucini L, Chiodelli G, Giuberti G, Montesano D, Masoero F, Trevisan M. Impact of boiling on free and bound phenolic profile and antioxidant activity of commercial gluten-free pasta. Food Res Int 2017; 100:69-77. [PMID: 28888460 DOI: 10.1016/j.foodres.2017.08.031] [Citation(s) in RCA: 54] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2017] [Revised: 08/07/2017] [Accepted: 08/12/2017] [Indexed: 02/02/2023]
Abstract
Cooking by boiling dry pasta could have varying degrees of influence on nutritional and functional components. In the present study, its effect on total phenolic content and antioxidant capacity, as well as on the comprehensive profile of free and bound phenolics, was investigated in six commercial gluten-free (GF) pasta products. Overall, the heat treatment caused a significant reduction (P<0.01) of the total phenolic content as well as FRAP reducing power and ORAC radical scavenging, with significant differences among the pasta samples considered. The highest values were recorded in free phenolic fraction remaining in black rice (41mggallic acid equivalents100g-1 and 25mmolTrolox Equivalents100g-1) and quinoa (24mggallic acid equivalents100g-1 and 14mmolTrolox Equivalents100g-1) cooked GF pasta. Significant correlations (P<0.01) could be found between total phenolics and both the antioxidant capacity assays performed. UHPLC-ESI/QTOF-MS mass profiling allowed confirming the spectrophotometric results, while identifying the amount of free and bound fractions. Among phenolic classes, lignans exhibited the highest decrease during the cooking process, followed by stilbenes and flavonoids. However, phenolic acids and other phenolics showed the highest stability. Furthermore, cooking by boiling strongly lowered the bound-to-free ratio of phenolic compounds, by an averaged factor ranging from 14-folds for flavonoids to 5-folds for other classes of phenolics.
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Affiliation(s)
- Gabriele Rocchetti
- Institute of Food Science and Nutrition, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy.
| | - Giulia Chiodelli
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Gianluca Giuberti
- Institute of Food Science and Nutrition, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Domenico Montesano
- Department of Pharmaceutical Sciences, Section of Food Science and Nutrition, University of Perugia, Via San Costanzo, Perugia, Italy
| | - Francesco Masoero
- Institute of Food Science and Nutrition, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Marco Trevisan
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy
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48
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Martínez ML, Marín MA, Gili RD, Penci MC, Ribotta PD. Effect of defatted almond flour on cooking, chemical and sensorial properties of gluten-free fresh pasta. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13493] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Marcela Lilian Martínez
- Instituto Multidisciplinario de Biología Vegetal (IMBIV - CONICET); Córdoba X5016GCA Argentina
- Departamento de Química Industrial y Aplicada; FCEFyN, UNC; Córdoba X5016GCA Argentina
| | - María Andrea Marín
- Departamento de Química Industrial y Aplicada; FCEFyN, UNC; Córdoba X5016GCA Argentina
| | - Renato Daniel Gili
- Departamento de Química Industrial y Aplicada; FCEFyN, UNC; Córdoba X5016GCA Argentina
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC - UNC - CONICET); Córdoba X5016GCA Argentina
| | - María Cecilia Penci
- Departamento de Química Industrial y Aplicada; FCEFyN, UNC; Córdoba X5016GCA Argentina
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC - UNC - CONICET); Córdoba X5016GCA Argentina
| | - Pablo Daniel Ribotta
- Departamento de Química Industrial y Aplicada; FCEFyN, UNC; Córdoba X5016GCA Argentina
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC - UNC - CONICET); Córdoba X5016GCA Argentina
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49
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Pasqualone A, Punzi R, Trani A, Summo C, Paradiso VM, Caponio F, Gambacorta G. Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13486] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Antonella Pasqualone
- Food Science and Technology Unit; Department of Soil, Plant, and Food Science (Di.S.S.P.A.); University of Bari ‘Aldo Moro’; Via Amendola, 165/A 70126 Bari Italy
| | - Rossana Punzi
- Food Science and Technology Unit; Department of Soil, Plant, and Food Science (Di.S.S.P.A.); University of Bari ‘Aldo Moro’; Via Amendola, 165/A 70126 Bari Italy
| | - Antonio Trani
- Food Science and Technology Unit; Department of Soil, Plant, and Food Science (Di.S.S.P.A.); University of Bari ‘Aldo Moro’; Via Amendola, 165/A 70126 Bari Italy
| | - Carmine Summo
- Food Science and Technology Unit; Department of Soil, Plant, and Food Science (Di.S.S.P.A.); University of Bari ‘Aldo Moro’; Via Amendola, 165/A 70126 Bari Italy
| | - Vito Michele Paradiso
- Food Science and Technology Unit; Department of Soil, Plant, and Food Science (Di.S.S.P.A.); University of Bari ‘Aldo Moro’; Via Amendola, 165/A 70126 Bari Italy
| | - Francesco Caponio
- Food Science and Technology Unit; Department of Soil, Plant, and Food Science (Di.S.S.P.A.); University of Bari ‘Aldo Moro’; Via Amendola, 165/A 70126 Bari Italy
| | - Giuseppe Gambacorta
- Food Science and Technology Unit; Department of Soil, Plant, and Food Science (Di.S.S.P.A.); University of Bari ‘Aldo Moro’; Via Amendola, 165/A 70126 Bari Italy
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Taranto F, Pasqualone A, Mangini G, Tripodi P, Miazzi MM, Pavan S, Montemurro C. Polyphenol Oxidases in Crops: Biochemical, Physiological and Genetic Aspects. Int J Mol Sci 2017; 18:E377. [PMID: 28208645 PMCID: PMC5343912 DOI: 10.3390/ijms18020377] [Citation(s) in RCA: 152] [Impact Index Per Article: 21.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2016] [Accepted: 02/04/2017] [Indexed: 11/30/2022] Open
Abstract
Enzymatic browning is a colour reaction occurring in plants, including cereals, fruit and horticultural crops, due to oxidation during postharvest processing and storage. This has a negative impact on the colour, flavour, nutritional properties and shelf life of food products. Browning is usually caused by polyphenol oxidases (PPOs), following cell damage caused by senescence, wounding and the attack of pests and pathogens. Several studies indicated that PPOs play a role in plant immunity, and emerging evidence suggested that PPOs might also be involved in other physiological processes. Genomic investigations ultimately led to the isolation of PPO homologs in several crops, which will be possibly characterized at the functional level in the near future. Here, focusing on the botanic families of Poaceae and Solanaceae, we provide an overview on available scientific literature on PPOs, resulting in useful information on biochemical, physiological and genetic aspects.
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Affiliation(s)
- Francesca Taranto
- SINAGRI S.r.l.-Spin off dell'Università degli Studi di Bari "Aldo Moro", 70126 Bari, Italy.
| | - Antonella Pasqualone
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari "Aldo Moro", 70126 Bari, Italy.
| | - Giacomo Mangini
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari "Aldo Moro", 70126 Bari, Italy.
| | - Pasquale Tripodi
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria, Centro di ricerca per l'orticoltura, 84098 Pontecagnano Faiano, Italy.
| | - Monica Marilena Miazzi
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari "Aldo Moro", 70126 Bari, Italy.
| | - Stefano Pavan
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari "Aldo Moro", 70126 Bari, Italy.
| | - Cinzia Montemurro
- SINAGRI S.r.l.-Spin off dell'Università degli Studi di Bari "Aldo Moro", 70126 Bari, Italy.
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari "Aldo Moro", 70126 Bari, Italy.
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