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Xuan J, Han X, Che J, Zhuo J, Xu J, Lu J, Mu H, Wang J, Tu J, Liu G. Production of γ-aminobutyric acid-enriched sourdough bread using an isolated Pediococcus pentosaceus strain JC30. Heliyon 2024; 10:e31236. [PMID: 38803853 PMCID: PMC11129004 DOI: 10.1016/j.heliyon.2024.e31236] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2024] [Revised: 05/08/2024] [Accepted: 05/13/2024] [Indexed: 05/29/2024] Open
Abstract
A γ-aminobutyric acid (GABA)-producing strain JC30 was isolated from traditional kimchi, which was identified as Pediococcus pentosaceus by 16S rDNA sequencing. P. pentosaceus JC30 was highly tolerant to acid, bile salt, and high temperatures. The survival rate of JC30 in MRS medium (pH 2.5) for 3 h was 60.96 %. Furthermore, the survival rate of JC30 in MRS medium with 3 mg/mL bile salt for 24 h was 86.62 %. The survival rate of JC30 in MRS medium at 56 °C and 58 °C for 10 min was 97.17 % and 78.20 %, respectively. When 2 % v/v JC30 (8.0 log10 CFU/mL) was added to prepare sourdough and the sourdough was then used to make bread, the bread had a higher specific volume (5.13 ± 0.12 mL/g) and GABA content (3.32 ± 0.04 mg/g DW) than the control.
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Affiliation(s)
- Jiajia Xuan
- College of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu Province, 212003, China
| | - Xinyao Han
- College of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu Province, 212003, China
| | - Junjia Che
- College of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu Province, 212003, China
| | - Jun Zhuo
- College of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu Province, 212003, China
| | - Jingjie Xu
- College of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu Province, 212003, China
| | - Jianliang Lu
- Fuhua Farm Professional Cooperative in Taicang City, Suzhou, Jiangsu Province, 215400, China
| | - Huirong Mu
- College of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu Province, 212003, China
| | - Jun Wang
- College of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu Province, 212003, China
| | - Jie Tu
- College of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu Province, 212003, China
| | - Guanhui Liu
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu Province, 212008, China
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2
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Tolve R, Sportiello L, Rainero G, Pelattieri A, Trezzi M, Favati F. A Sensory Shelf-Life Study for the Evaluation of New Eco-Sustainable Packaging of Single-Portion Croissants. Foods 2024; 13:1390. [PMID: 38731761 PMCID: PMC11083942 DOI: 10.3390/foods13091390] [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: 04/01/2024] [Revised: 04/17/2024] [Accepted: 04/24/2024] [Indexed: 05/13/2024] Open
Abstract
Understanding the correlation between straightforward analytical methods and sensory attributes is pivotal for transitioning to sustainable packaging while improving product quality. In this context, the viability of eco-sustainable packaging alternatives for single-packaged croissants has been investigated through examining the correlations between analytical methods, sensory attributes, employing quantitative descriptive analysis (QDA), and consumer survival analysis. The performance of biaxially oriented polypropylene (BOPP), a petrochemical plastic film, against paper-based, compostable, and biodegradable films over a 150-day croissant storage period was compared in this study, examining both physiochemical and sensory perspectives. The results showed a correlation between a lower water vapour barrier in packaging materials and increased moisture migration and croissant hardness, as assessed by the Avrami kinetic model. Notably, given its reduced barrier properties, the compostable film accelerated sensory profile deterioration, as evidenced by QDA results. Shelf-life estimation, assessed by consumer rejection, underscored the viability of the biodegradable film for up to 185 days, surpassing BOPP, paper-based, and other biodegradable alternatives. Using linear regression, physiochemical parameters associated with predicted shelf-life were elucidated. Overall, croissants were rejected by 50% of consumers when they reached humidity levels below 18%, water activity below 0.81, firmness exceeding 1064 N, pH above 4.4, and acidity below 4.5. Based on the results of this study, biodegradable packaging emerges as a promising alternative to traditional BOPP, offering a sustainable opportunity to extend the shelf-life of croissants.
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Affiliation(s)
- Roberta Tolve
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy; (L.S.); (F.F.)
| | - Lucia Sportiello
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy; (L.S.); (F.F.)
| | - Giada Rainero
- Research and Development Department, Bauli S.p.A., Via Giuseppe Verdi 31, 37060 Castel D’Azzano, Italy; (G.R.); (A.P.); (M.T.)
| | - Andrea Pelattieri
- Research and Development Department, Bauli S.p.A., Via Giuseppe Verdi 31, 37060 Castel D’Azzano, Italy; (G.R.); (A.P.); (M.T.)
| | - Marco Trezzi
- Research and Development Department, Bauli S.p.A., Via Giuseppe Verdi 31, 37060 Castel D’Azzano, Italy; (G.R.); (A.P.); (M.T.)
| | - Fabio Favati
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy; (L.S.); (F.F.)
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3
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Gigante V, Aliotta L, Ascrizzi R, Pistelli L, Zinnai A, Batoni G, Coltelli MB, Lazzeri A. Innovative Biobased and Sustainable Polymer Packaging Solutions for Extending Bread Shelf Life: A Review. Polymers (Basel) 2023; 15:4700. [PMID: 38139951 PMCID: PMC10747240 DOI: 10.3390/polym15244700] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2023] [Revised: 12/07/2023] [Accepted: 12/11/2023] [Indexed: 12/24/2023] Open
Abstract
Sustainable packaging has been steadily gaining prominence within the food industry, with biobased materials emerging as a promising substitute for conventional petroleum-derived plastics. This review is dedicated to the examination of innovative biobased materials in the context of bread packaging. It aims to furnish a comprehensive survey of recent discoveries, fundamental properties, and potential applications. Commencing with an examination of the challenges posed by various bread types and the imperative of extending shelf life, the review underscores the beneficial role of biopolymers as internal coatings or external layers in preserving product freshness while upholding structural integrity. Furthermore, the introduction of biocomposites, resulting from the amalgamation of biopolymers with active biomolecules, fortifies barrier properties, thus shielding bread from moisture, oxygen, and external influences. The review also addresses the associated challenges and opportunities in utilizing biobased materials for bread packaging, accentuating the ongoing requirement for research and innovation to create advanced materials that ensure product integrity while diminishing the environmental footprint.
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Affiliation(s)
- Vito Gigante
- Department of Civil and Industrial Engineering, University of Pisa, Via Diotisalvi 2, 56122 Pisa, Italy; (L.A.); (M.-B.C.); (A.L.)
| | - Laura Aliotta
- Department of Civil and Industrial Engineering, University of Pisa, Via Diotisalvi 2, 56122 Pisa, Italy; (L.A.); (M.-B.C.); (A.L.)
| | - Roberta Ascrizzi
- Department of Pharmacy, University of Pisa, Via Bonanno 6, 56126 Pisa, Italy;
- Interdepartmental Research Center “Nutraceuticals and Food for Health” (NUTRAFOOD), University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (L.P.); (A.Z.)
| | - Laura Pistelli
- Interdepartmental Research Center “Nutraceuticals and Food for Health” (NUTRAFOOD), University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (L.P.); (A.Z.)
- Department of Agriculture Food Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Angela Zinnai
- Interdepartmental Research Center “Nutraceuticals and Food for Health” (NUTRAFOOD), University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (L.P.); (A.Z.)
- Department of Agriculture Food Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Giovanna Batoni
- Department of Translational Research and New Technologies in Medicine and Surgery, University of Pisa, Via S. Zeno 37, 56123 Pisa, Italy;
| | - Maria-Beatrice Coltelli
- Department of Civil and Industrial Engineering, University of Pisa, Via Diotisalvi 2, 56122 Pisa, Italy; (L.A.); (M.-B.C.); (A.L.)
| | - Andrea Lazzeri
- Department of Civil and Industrial Engineering, University of Pisa, Via Diotisalvi 2, 56122 Pisa, Italy; (L.A.); (M.-B.C.); (A.L.)
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Jin Y, Tu J, Han X, Zhuo J, Liu G, Han Y, Du H, Wang J, Xiao H. Characteristics of Mulberry Leaf Powder Enriched With γ-Aminobutyric Acid and Its Antioxidant Capacity as a Potential Functional Food Ingredient. Front Nutr 2022; 9:900718. [PMID: 35662930 PMCID: PMC9158535 DOI: 10.3389/fnut.2022.900718] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Accepted: 04/14/2022] [Indexed: 12/12/2022] Open
Abstract
To improve the functional properties of mulberry leaves, γ-aminobutyric acid (GABA) enrichment treatments were applied. The results showed that the combined treatment of sodium glutamate immersion, cold shock, and anoxic significantly increased the GABA content. HPLC analysis displayed that the quantity of some active phenolics was significantly increased after the treatment. The GABA-enriched mulberry leaf powders were subsequently prepared, and it was found that as the particle size decreased, their water and oil holding capacity and their swelling power decreased, while the angle of repose increased. The dissolution rate of GABA and total phenolics increased as the particle size decreased. Optical observations and SEM results revealed that the fiber structures of the particles were gradually destroyed as the particle size decreased. Further, FTIR analysis showed that the active compounds in the powders were not destroyed. M400 and M140 powder showed the maximum DPPH radical scavenging ability and AGEs inhibition capacity, respectively. Additionally, adding the powders effectively alleviated the staling of bread without any significant effect on taste.
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Affiliation(s)
- Yingchun Jin
- College of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, China
| | - Jie Tu
- College of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, China
- Jiangsu Key Laboratory of Sericulture Biology and Biotechnology, Zhenjiang, China
- *Correspondence: Jie Tu,
| | - Xinyao Han
- College of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, China
| | - Jun Zhuo
- College of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, China
| | - Guanhui Liu
- College of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, China
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
| | - Yanhui Han
- Department of Food Science, University of Massachusetts, Amherst, MA, United States
- Yanhui Han,
| | - Hengjun Du
- Department of Food Science, University of Massachusetts, Amherst, MA, United States
| | - Jun Wang
- College of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, China
- Jiangsu Key Laboratory of Sericulture Biology and Biotechnology, Zhenjiang, China
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, MA, United States
- Hang Xiao,
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Bhardwaj A, Sharma N, Sharma V, Alam T, Sahu J, Hamid H. Assessing the consumer acceptance and storability of chitosan and beeswax coated cellulose packaging for whole wheat bread. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108682] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Morphology and permeability of bio-based poly(butylene adipate-co-terephthalate) (PBAT), poly(butylene succinate) (PBS) and linear low-density polyethylene (LLDPE) blend films control shelf-life of packaged bread. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108541] [Citation(s) in RCA: 36] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Packaging with cashew gum/gelatin/essential oil for bread: Release potential of the citral. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2019.100431] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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8
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Yao L, Fan L, Duan Z. Effects of different packaging systems and storage temperatures on the physical and chemical quality of dried mango slices. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108981] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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9
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Zhao X, Sun H, Zhu H, Liu H, Zhang X, Feng Z. Effect of packaging methods and storage conditions on quality characteristics of flour product naan. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:5362-5373. [PMID: 31749484 PMCID: PMC6838302 DOI: 10.1007/s13197-019-04007-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/10/2019] [Accepted: 08/01/2019] [Indexed: 06/10/2023]
Abstract
The quality characteristics of naan from flour products under various packaging methods stored at different temperatures (25, 4 and - 20 °C) for different time (0-49 days) were investigated. Packaging methods included ordinary plastic packaging (OPP), vacuum packaging (VP) and deoxygenation packaging (DP). Sensory value, acid value, moisture content and microbial count of naan during storage were evaluated. The results showed that the total demerit points of sensory of DP naan stored at 25 °C had considerably lower levels. The moisture content of naan in DP and VP at 25 °C during storage had not been affected, while in OPP increased; the acid values of naan increased, but in DP was the lowest; the total microbiological count (MC) of naan in OPP, VP and DP at 5th day reached 2.25, 3.04 and 1.99 log CFU g-1, respectively. At 4 and - 20 °C, the moisture content of naan in OPP, VP and DP during storage reduced, the acid values at storage the 38th day dramatically increased (p < 0.05), the MC slowly increased, but these in DP samples was lower. The Ultraviolet (UV) and microwave (MW) radiation time was varied to study its effect on the shelf life of naan at 25 °C. The moisture content of UV and MW treated naan were not significantly different from those of control naan (p > 0.05), but the demerit points, acid values and MC reduced, the shelf life of naan was extended. The combination of DP and MW methods was a better efficient way to reduced negative quality changes of naan during storage.
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Affiliation(s)
- Xiaoyan Zhao
- Department of Food and Nutrition, Culinary Institute, University of Jinan, No. 13 Shungeng Road, Jinan, 250022 China
| | - Han Sun
- Department of Food and Nutrition, Culinary Institute, University of Jinan, No. 13 Shungeng Road, Jinan, 250022 China
| | - Haitao Zhu
- Department of Food and Nutrition, Culinary Institute, University of Jinan, No. 13 Shungeng Road, Jinan, 250022 China
| | - Hongkai Liu
- Department of Food and Nutrition, Culinary Institute, University of Jinan, No. 13 Shungeng Road, Jinan, 250022 China
| | - Xiaowei Zhang
- Department of Food and Nutrition, Culinary Institute, University of Jinan, No. 13 Shungeng Road, Jinan, 250022 China
| | - Zuoshan Feng
- College of Food Science and Pharmacy, Xinjiang Agricultural University, Ürümqi, 830052 China
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11
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Pasqualone A, Caponio F, Pagani MA, Summo C, Paradiso VM. Effect of salt reduction on quality and acceptability of durum wheat bread. Food Chem 2019; 289:575-581. [PMID: 30955651 DOI: 10.1016/j.foodchem.2019.03.098] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2018] [Revised: 03/16/2019] [Accepted: 03/19/2019] [Indexed: 12/01/2022]
Abstract
In the Mediterranean area, being pedoclimatic conditions more favorable to durum than common wheat cultivation, a bread-making tradition from durum wheat has been established. Durum wheat bread has a compact texture, with lower specific volume than common wheat bread. Due to health implications, several studies were carried out to reduce the content of NaCl in common wheat bread, however without considering durum wheat bread. The aim of this work was to assess the effect of salt reduction on quality and acceptability of durum wheat bread, with regard to specific volume, sensory features and aroma profile. Breads prepared with 5, 10, 15, 20 g/kg NaCl were submitted to consumer test. Control bread (20 g/kg salt) was the most appreciated, followed (greater than80% consumers) by bread with 10 g/kg salt, which showed a significantly (p < 0.05) higher specific volume, but lighter crust and weaker aroma (lower amounts of Maillard reaction products and fusel alcohols).
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Affiliation(s)
- Antonella Pasqualone
- University of Bari, Dept. of Science of Soil, Plant, and Food (DISSPA), Food Science and Technology Unit, Via Amendola, 165/A, Bari 70126, Italy.
| | - Francesco Caponio
- University of Bari, Dept. of Science of Soil, Plant, and Food (DISSPA), Food Science and Technology Unit, Via Amendola, 165/A, Bari 70126, Italy
| | - Maria Ambrogina Pagani
- University of Milano, Department of Food, Environmental, and Nutritional Sciences (DeFENS), Via Celoria, 2, Milan 20133, Italy.
| | - Carmine Summo
- University of Bari, Dept. of Science of Soil, Plant, and Food (DISSPA), Food Science and Technology Unit, Via Amendola, 165/A, Bari 70126, Italy
| | - Vito Michele Paradiso
- University of Bari, Dept. of Science of Soil, Plant, and Food (DISSPA), Food Science and Technology Unit, Via Amendola, 165/A, Bari 70126, Italy
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Nallan Chakravartula SS, Cevoli C, Balestra F, Fabbri A, Dalla Rosa M. Evaluation of drying of edible coating on bread using NIR spectroscopy. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.07.009] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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13
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Denardi-Souza T, Luz C, Mañes J, Badiale-Furlong E, Meca G. Antifungal effect of phenolic extract of fermented rice bran with Rhizopus oryzae and its potential use in loaf bread shelf life extension. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:5011-5018. [PMID: 29602173 DOI: 10.1002/jsfa.9035] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/08/2017] [Revised: 03/23/2018] [Accepted: 03/23/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND In this study the antifungal potential of a phenolic extract obtained from rice bran fermented with Rhizopus oryzae CECT 7560 and its application in the elaboration of bread was assessed. RESULTS Eighteen compounds with antifungal potential were identified by LC-ESI-qTOF-MS in the extract: organic acids, gallates and gallotannins, flavonoids, ellagic acid and benzophenone derivatives. The extract was active against strains of Fusarium, Aspergillus and Penicillium, with minimum inhibitory concentration ranging from 390 to 3100 µg mL-1 and minimum fungicidal concentration variable from 780 to 6300 µg mL-1 . The strains that were most sensitive to the phenolic extract were F. graminearum, F. culmorum, F. poae, P. roqueforti, P. expansum and A. niger. The phenolic extract added at 5 and 1 g kg-1 concentrations in the preparation of bread loaves contaminated with P. expansum produced a reduction of 0.6 and 0.7 log CFU g-1 . The bread loaves treated with calcium propionate and 10 g kg-1 of the phenolic extract evidenced an improvement in their shelf lives of 3 days. CONCLUSION The phenolic extract assessed in this study could be considered as an alternative for inhibiting toxigenic fungi and as a substitute for synthetic compounds in food preservation. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Taiana Denardi-Souza
- Laboratory for Mycotoxins and Food Science, School of Chemistry and Food, Federal University of Rio Grande - FURG, Italy Avenue 8 km, Campus Carreiros, Rio Grande, Brazil
| | - Carlos Luz
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, Burjassot, Spain
| | - Jordi Mañes
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, Burjassot, Spain
| | - Eliana Badiale-Furlong
- Laboratory for Mycotoxins and Food Science, School of Chemistry and Food, Federal University of Rio Grande - FURG, Italy Avenue 8 km, Campus Carreiros, Rio Grande, Brazil
| | - Giuseppe Meca
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, Burjassot, Spain
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Giannone V, Giarnetti M, Spina A, Todaro A, Pecorino B, Summo C, Caponio F, Paradiso VM, Pasqualone A. Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production. Food Chem 2017; 241:242-249. [PMID: 28958525 DOI: 10.1016/j.foodchem.2017.08.096] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2017] [Revised: 08/28/2017] [Accepted: 08/28/2017] [Indexed: 11/25/2022]
Abstract
To help future quality checks, we characterized the physico-chemical and sensory properties of Dittaino bread, a sourdough-based durum wheat bread recently awarded with Protected Designation of Origin mark, along with the quality features of re-milled semolina used for its production. Semolina was checked for Falling Number (533-644s), protein content (12.0-12.3g/100gd.m.), gluten content (9.7-10.5g/100gd.m.), yellow index (18.0-21.0), water absorption (59.3-62.3g/100g), farinograph dough stability (171-327s), softening index (46-66B.U.), alveograph W (193×10-4-223×10-4J) and P/L (2.2-2.7). Accordingly, bread crumb was yellow, moderately hard (16.4-27.1N) and chewy (88.2-109.2N×mm), with low specific volume (2.28-3.03mL/g). Bread aroma profile showed ethanol and acetic acid, followed by hexanol, 3-methyl-1-butanol, 2-phenylethanol, 3-methylbutanal, hexanal, benzaldehyde, and furfural. The sensory features were dominated by a thick brown crust, with marked toasted odor, coupled to yellow and consistent crumb, with coarse grain and well-perceivable sour taste and odor.
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Affiliation(s)
- Virgilio Giannone
- Department of Agricultural and Forest Sciences, University of Palermo, Viale delle Scienze Ed. 4, 90128 Palermo, Italy
| | - Mariagrazia Giarnetti
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola, 165/A, 70126 Bari, Italy
| | - Alfio Spina
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA), Centro di Ricerca per la Cerealicoltura e le Colture Industriali, Corso Savoia 190, 95024 Acireale, Italy
| | - Aldo Todaro
- Department of Agricultural and Forest Sciences, University of Palermo, Viale delle Scienze Ed. 4, 90128 Palermo, Italy
| | - Biagio Pecorino
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via Santa Sofia 100, 95123 Catania, Italy
| | - Carmine Summo
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola, 165/A, 70126 Bari, Italy
| | - Francesco Caponio
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola, 165/A, 70126 Bari, Italy
| | - Vito Michele Paradiso
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola, 165/A, 70126 Bari, Italy
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola, 165/A, 70126 Bari, Italy.
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15
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Packaging, blessing in disguise. Review on its diverse contribution to food sustainability. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.05.003] [Citation(s) in RCA: 111] [Impact Index Per Article: 15.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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