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Carpentieri S, Orkusz A, Ferrari G, Harasym J. Effect of replacing durum wheat semolina with Tenebrio molitor larvae powder on the techno-functional properties of the binary blends. Curr Res Food Sci 2023; 8:100672. [PMID: 38261860 PMCID: PMC10797142 DOI: 10.1016/j.crfs.2023.100672] [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: 08/13/2023] [Revised: 12/12/2023] [Accepted: 12/26/2023] [Indexed: 01/25/2024] Open
Abstract
Tenebrio molitor (TM) larvae, due to their high nutritional value, are gaining growing attention in food and feed sectors. Although few studies dealt with wheat-based products functionalized with TM larvae powder, there is a lack of comprehensive characterization of the raw materials to optimize the formulations for end-product recommendation. This study aimed at investigating the effects of partial replacement of durum wheat semolina with increasing amounts of TM larvae powder (5-30%) on the techno-functional properties of the binary blends. Color, granulometry, hydration properties, pasting characteristics, spectral characteristics (FTIR), reducing sugar content, and bioactivity in terms of total phenolic content (TPC) and antioxidant activity (FRAP, DPPH, ABTS) were assessed in the resulting blends. The increasing insect powder decreased the lightness (L*) and yellowness (b*) but increased the redness (a*) of the samples. In turn, the addition of insect powder did not negatively alter the hydration properties, which were comparable to those detected for semolina. Higher amounts of insect powder led to increased protein and lipid contents, as corroborated by the FTIR spectra, and decreased pasting parameters, with stronger starch granule stability detected when 20% and 30% of insect powder were added to the formulation. Significant increases in TPC and antioxidant activity were observed with increasing amount of insect powder (up to 87%, 78%, 2-fold, 67%, for TPC, FRAP, DPPH, and ABTS, respectively, compared to semolina). Therefore, these promising results have highlighted the possibility of using TM larvae powder as an unconventional ingredient for wheat-based products, by enhancing the nutritional and health-promoting values.
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Affiliation(s)
- Serena Carpentieri
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084, Fisciano, SA, Italy
| | - Agnieszka Orkusz
- Department of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, Wroclaw, Poland
| | - Giovanna Ferrari
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084, Fisciano, SA, Italy
- ProdAl Scarl C/o University of Salerno, Via Giovanni Paolo II, 132, 84084, Fisciano, SA, Italy
| | - Joanna Harasym
- Department of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, Wroclaw, Poland
- Adaptive Food Systems Accelerator – Research Centre, Wroclaw University of Economics and Business, Wroclaw, Poland
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Conti V, Piccini C, Romi M, Salusti P, Cai G, Cantini C. Pasta Enriched with Carrot and Olive Leaf Flour Retains High Levels of Accessible Bioactives after In Vitro Digestion. Foods 2023; 12:3540. [PMID: 37835193 PMCID: PMC10572326 DOI: 10.3390/foods12193540] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2023] [Revised: 09/15/2023] [Accepted: 09/21/2023] [Indexed: 10/15/2023] Open
Abstract
The aim of this research was to evaluate the levels of antioxidants and polyphenols in pasta enriched with either carrot or olive leaf flours after simulating gastrointestinal digestion. Pasta samples were prepared with fixed amounts of carrot and olive leaf flours (15% and 6% of the total mixture, respectively). We measured the antioxidant capacity and polyphenol content at different stages of the pasta production process, starting from the initial flour to the cooked pasta, and tested samples of the liquid component and solid waste resulting from the digestion process. The antioxidant activity was measured by the FRAP method, while the polyphenol content was measured by the Folin-Ciocalteu method. Vitamin E contents were measured by HPLC. The pasta enriched with carrot (1.26 ± 0.05 mmol/100 g) and olive leaf (2.9 ± 0.07 mmol/100 g) exhibited higher antioxidant power compared to the unenriched pasta (0.8 ± 0.1 mmol/100 g). The polyphenol content followed a similar trend, with values of 131.23 ± 3.08 for olive flour-enriched pasta, 79.15 ± 1.11 for carrot flour-enriched pasta, and 67.5 ± 1.39 for the wheat-only pasta. The pasta samples maintained their antioxidant and polyphenol levels even after undergoing the simulated digestion process. Significantly, the liquid component of the pasta with olive leaf flours had the highest levels of antioxidants and polyphenols during all stages of the digestion process. According to the results of this study, pasta enriched with carrot and olive leaf flours shows promising potential for improving nutritional and functional properties by increasing antioxidant and polyphenol content. The samples were also evaluated by a sensory panel, which showed that fortification modified the perception of some organoleptic attributes without affecting the overall taste of the pasta.
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Affiliation(s)
- Veronica Conti
- Department of Biological, Geological and Environmental Sciences, University of Bologna, 40126 Bologna, Italy
| | - Chiara Piccini
- Department of Life Sciences, University of Siena, 53100 Siena, Italy; (C.P.); (M.R.); (G.C.)
| | - Marco Romi
- Department of Life Sciences, University of Siena, 53100 Siena, Italy; (C.P.); (M.R.); (G.C.)
| | - Patrizia Salusti
- National Research Council of Italy, Institute for Bioeconomy (CNR-IBE), 58022 Follonica, Italy; (P.S.); (C.C.)
| | - Giampiero Cai
- Department of Life Sciences, University of Siena, 53100 Siena, Italy; (C.P.); (M.R.); (G.C.)
| | - Claudio Cantini
- National Research Council of Italy, Institute for Bioeconomy (CNR-IBE), 58022 Follonica, Italy; (P.S.); (C.C.)
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Brandolini A, Lucisano M, Mariotti M, Estivi L, Hidalgo A. Breadmaking Performance of Elite Einkorn ( Triticum monococcum L. subsp. monococcum) Lines: Evaluation of Flour, Dough and Bread Characteristics. Foods 2023; 12:foods12081610. [PMID: 37107405 PMCID: PMC10137832 DOI: 10.3390/foods12081610] [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: 03/08/2023] [Revised: 03/28/2023] [Accepted: 04/03/2023] [Indexed: 04/29/2023] Open
Abstract
Einkorn flour, rich in proteins, carotenoids, and other antioxidants, generally has poor breadmaking value. In this research, the composition and technological characteristics of the flours and breads of two elite einkorns (Monlis and ID331) and a bread wheat (Blasco), cropped in four different environments, were evaluated. The einkorns confirmed better flour composition than bread wheat for proteins (on average, 16.5 vs. 10.5 g/100 g), soluble pentosans (1.03 vs. 0.85 g/100 g), and yellow pigment (10.0 vs. 1.0 mg/kg). Technologically, they had better SDS sedimentation values (89 vs. 66 mL), lower farinographic water absorption (52.6 vs. 58.8%), and a similar development time, stability, and degree of softening. Viscoelasticity tests showed lower storage and loss moduli and more prevalent elastic behaviour for Blasco, while rheofermentographic tests showed an anticipated development time (120.8 vs. 175.0 min), higher maximum height (73.0 vs. 63.0 mm), and superior retention coefficient (99.1 vs. 88.7%), but a lower CO2 total (1152 vs. 1713 mL) for einkorn doughs. Einkorn breads were bigger than the control (736 vs. 671 cm3); crumb pores percentage was similar, but medium-size pores were scarcer. Finally, a 52-h shelf-life trial demonstrated that einkorn bread had a softer texture, maintained for a longer time, and a slower retrogradation than the control. Therefore, choice of appropriate varieties and process optimisation allows the production of excellent einkorn breads with a superior nutritional value and longer shelf life.
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Affiliation(s)
- Andrea Brandolini
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria-Unità di Ricerca per la Zootecnia e l'Acquacoltura (CREA-ZA), Via Piacenza 29, 26900 Lodi, Italy
| | - Mara Lucisano
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
| | - Manuela Mariotti
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
| | - Lorenzo Estivi
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
| | - Alyssa Hidalgo
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
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Zingale S, Spina A, Ingrao C, Fallico B, Timpanaro G, Anastasi U, Guarnaccia P. Factors Affecting the Nutritional, Health, and Technological Quality of Durum Wheat for Pasta-Making: A Systematic Literature Review. PLANTS (BASEL, SWITZERLAND) 2023; 12:530. [PMID: 36771615 PMCID: PMC9920027 DOI: 10.3390/plants12030530] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/29/2022] [Revised: 12/30/2022] [Accepted: 01/20/2023] [Indexed: 06/18/2023]
Abstract
Durum wheat is one of the most important food sources in the world, playing a key role in human nutrition, as well as in the economy of the different countries in which its production areas are concentrated. Its grain also represents a staple and highly versatile ingredient in the development of health foods. Nonetheless, the aspects determining durum wheat's health quality and their interactions are many, complex, and not entirely known. Therefore, the present systematic literature review aims at advancing the understanding of the relationships among nutritional, health, and technological properties of durum wheat grain, semolina, and pasta, by evaluating the factors that, either positively or negatively, can affect the quality of the products. Scopus, Science Direct, and Web of Science databases were systematically searched utilising sets of keywords following the PRISMA guidelines, and the relevant results of the definitive 154 eligible studies were presented and discussed. Thus, the review identified the most promising strategies to improve durum wheat quality and highlighted the importance of adopting multidisciplinary approaches for such purposes.
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Affiliation(s)
- Silvia Zingale
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia n. 100, 95123 Catania, Italy
| | - Alfio Spina
- Agricultural Research Council and Economics (CREA)—Research Centre for Cereal and Industrial Crops, Corso Savoia, 190, 95024 Acireale, Italy
| | - Carlo Ingrao
- Department of Economics, Management and Business Law, University of Bari Aldo Moro, Largo Abbazia Santa Scolastica, 53, 70124 Bari, Italy
| | - Biagio Fallico
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia n. 100, 95123 Catania, Italy
| | - Giuseppe Timpanaro
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia n. 100, 95123 Catania, Italy
| | - Umberto Anastasi
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia n. 100, 95123 Catania, Italy
| | - Paolo Guarnaccia
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia n. 100, 95123 Catania, Italy
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Betrouche A, Estivi L, Colombo D, Pasini G, Benatallah L, Brandolini A, Hidalgo A. Antioxidant Properties of Gluten-Free Pasta Enriched with Vegetable By-Products. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27248993. [PMID: 36558126 PMCID: PMC9784952 DOI: 10.3390/molecules27248993] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/05/2022] [Revised: 12/12/2022] [Accepted: 12/13/2022] [Indexed: 12/23/2022]
Abstract
The only therapy for coeliac disease patients is to completely avoid foods containing gluten, a protein complex common in several small-grain cereals. However, many alternative gluten-free foods available on the market present nutritional deficiencies. Therefore, the aim of this research was to evaluate the composition and the antioxidant properties of gluten-free pasta enriched with 10% or 15% of tomato waste or linseed meal, two food industry by-products. The traits analysed were protein, lipid, ash and fibre content, heat damage, tocols, carotenoids and phenolics composition (by HPLC), antioxidant capacity, and pasta fracturability. The enriched pastas contained more fibre and lipids than the control, while the protein and ash values were similar. The addition of tomato and linseed waste improved tocols concentration but had no effect on carotenoids content. The free soluble polyphenols increase was similar for both by-products and proportional to the enrichment percentage, while the bound insoluble polyphenols were higher in linseed-enriched pastas. The samples with linseed meal showed the greatest antioxidant capacity and, at 10% addition, the highest fracturability value. In conclusion, the addition of tomato and linseed by-products significantly increases the presence of bioactive compounds (particularly polyphenols), improving the nutritional value of gluten-free pasta.
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Affiliation(s)
- Amel Betrouche
- Food Engineering Laboratory, Institute of Nutrition, Food and Agri-Food Technologies (GéniAAl-INATAA), University Frères Mentouri Constantine 1 (UFMC1), 325 Route de Ain El Bey, Constantine 25017, Algeria
| | - Lorenzo Estivi
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, 20133 Milan, Italy
| | - Davide Colombo
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, 20133 Milan, Italy
| | - Gabriella Pasini
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padua, Viale dell’ Università 16, 35020 Legnaro, Italy
| | - Leila Benatallah
- Food Engineering Laboratory, Institute of Nutrition, Food and Agri-Food Technologies (GéniAAl-INATAA), University Frères Mentouri Constantine 1 (UFMC1), 325 Route de Ain El Bey, Constantine 25017, Algeria
| | - Andrea Brandolini
- Research Centre for Animal Production and Aquaculture (CREA-ZA), Council for Agricultural Research and Economics, Via Piacenza 29, 26900 Lodi, Italy
- Correspondence: (A.B.); (A.H.); Tel.: +39-0371-404750 (A.B.); +39-02-50319189 (A.H.)
| | - Alyssa Hidalgo
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, 20133 Milan, Italy
- Correspondence: (A.B.); (A.H.); Tel.: +39-0371-404750 (A.B.); +39-02-50319189 (A.H.)
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6
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Nakov G, Brandolini A, Estivi L, Bertuglia K, Ivanova N, Jukić M, Komlenić DK, Lukinac J, Hidalgo A. Effect of Tomato Pomace Addition on Chemical, Technological, Nutritional, and Sensorial Properties of Cream Crackers. Antioxidants (Basel) 2022; 11:2087. [PMID: 36358460 PMCID: PMC9686889 DOI: 10.3390/antiox11112087] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2022] [Revised: 10/20/2022] [Accepted: 10/21/2022] [Indexed: 09/10/2023] Open
Abstract
The aim of this research was to determine the influence of tomato pomace (TP) addition on the chemical, nutritional, and technological characteristics of cream crackers made from wheat flour and 4%, 6%, 8%, and 10% TP. The TP-enriched cream crackers showed progressively increasing ash (from 0.69 of the control to 1.22 g/100 g dry matter of the 10% TP sample), fat (from 11.39 to 13.04 g/100 g), protein (from 13.53 to 15.60 g/100 g), total dietary fibre (from 4.08 to 7.80), carotenoids (from 0.55 to 8.56 mg/kg), tocols (from 57.59 to 71.63 mg/kg), free phenolic acids (from 100.08 to 277.37 mg/kg), free flavonoids (from 0.0 to 45.28 mg/kg), bound flavonoids (from 0.0 to 27.71 mg/kg), and fatty acids contents, antioxidant activity and dough viscosity. The colour coordinates increased via augmenting the amounts of TP. Thickness, volume, and specific volume decreased gradually with increasing TP; the enrichment reduced cracker hardness from 65.42 N (control) to 26.28 N (crackers with 10% TP), while the snapping force rose. Cream crackers with 8% TP showed the best sensory quality. Tomato pomace addition improves the nutritional quality of foods; furthermore, its recycling will help to solve the problems linked to the disposal of this industry waste.
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Affiliation(s)
- Gjore Nakov
- College of Sliven, Technical University of Sofia, 59 Bourgasko Shaussee Blvd., 8800 Sliven, Bulgaria
| | - Andrea Brandolini
- Consiglio per la Ricerca in Agricoltura e L’analisi Dell’Economia Agraria—Centro di Ricerca Zootecnia e Acquacoltura (CREA-ZA), Via Forlani 3, 26866 Sant’Angelo Lodigiano, Italy
| | - Lorenzo Estivi
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via Celoria 2, 20133 Milano, Italy
| | - Katia Bertuglia
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via Celoria 2, 20133 Milano, Italy
| | - Nastia Ivanova
- College of Sliven, Technical University of Sofia, 59 Bourgasko Shaussee Blvd., 8800 Sliven, Bulgaria
| | - Marko Jukić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Str. Franje Kuhača 18, HR-31000 Osijek, Croatia
| | - Daliborka Koceva Komlenić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Str. Franje Kuhača 18, HR-31000 Osijek, Croatia
| | - Jasmina Lukinac
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Str. Franje Kuhača 18, HR-31000 Osijek, Croatia
| | - Alyssa Hidalgo
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via Celoria 2, 20133 Milano, Italy
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Variation in the Content and Composition of Tocols in a Wheat Population. Foods 2022; 11:foods11091343. [PMID: 35564066 PMCID: PMC9105132 DOI: 10.3390/foods11091343] [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: 03/20/2022] [Revised: 04/27/2022] [Accepted: 04/29/2022] [Indexed: 12/10/2022] Open
Abstract
Wheat is a well-known source of B vitamins but also contains significant amounts of vitamin E and related tocols, which have a number of positive health benefits. However, there are no reports on increasing the tocol content of wheat. A prerequisite for increasing the tocol content is the identification of variation in its amount within wheat and related cereals. We therefore determined the tocol content and composition in the grain of 230 recombinant inbred lines (RILs) of a diverse biparental wheat population (Mv Toborzó/Tommi), showing variation in the total content from 13.69 to 45.18 μg/g d.m. The total content also showed transgressive segregation in the population. The effect of the genotype on the variance components of tocols was studied, and the broad-sense heritability was calculated to be 0.71. The lines were also grouped based on their tocol content and analyzed for their chemical composition and breadmaking quality. The high heritability value and the wide variation found in the total amount indicate that increasing the content of tocols is a possible breeding strategy.
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Brandolini A, Glorio-Paulet P, Estivi L, Locatelli N, Cordova-Ramos JS, Hidalgo A. Tocopherols, carotenoids and phenolics changes during Andean lupin (Lupinus mutabilis Sweet) seeds processing. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104335] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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9
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Ćetković G, Šeregelj V, Brandolini A, Čanadanović-Brunet J, Tumbas Šaponjac V, Vulić J, Šovljanski O, Četojević-Simin D, Škrobot D, Mandić A, Estivi L, Hidalgo A. Composition, texture, sensorial quality, and biological activity after in vitro digestion of durum wheat pasta enriched with carrot waste extract encapsulates. Int J Food Sci Nutr 2022; 73:638-649. [DOI: 10.1080/09637486.2022.2029831] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
| | - Vanja Šeregelj
- Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
| | - Andrea Brandolini
- Council for Agricultural Research and Economics – Centre for Animal Production and Aquaculture (CREA-ZA), Lodi, Italy
| | | | | | - Jelena Vulić
- Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
| | - Olja Šovljanski
- Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
| | - Dragana Četojević-Simin
- Experimental Oncology Department, Oncology Institute of Vojvodina, Serbia and Singidunum University, Belgrade, Serbia
| | - Dubravka Škrobot
- Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
| | - Anamarija Mandić
- Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
| | - Lorenzo Estivi
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milan, Italy
| | - Alyssa Hidalgo
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milan, Italy
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10
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Changes in carotenoids and tocols of colored-grain wheat during unleavened bread preparation. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104108] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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11
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Bekele EK, Nosworthy MG, Tyler RT, Henry CJ. Antioxidant capacity and total phenolics content of direct‐expanded chickpea–sorghum snacks. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15439] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Esayas K. Bekele
- School of Nutrition, Food Science and Technology Hawassa University Hawassa Ethiopia
- College of Pharmacy and Nutrition University of Saskatchewan Saskatoon SK Canada
| | - Matthew G. Nosworthy
- College of Pharmacy and Nutrition University of Saskatchewan Saskatoon SK Canada
| | - Robert T. Tyler
- College of Agriculture and Bioresources University of Saskatchewan Saskatoon SK Canada
| | - Carol J. Henry
- College of Pharmacy and Nutrition University of Saskatchewan Saskatoon SK Canada
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12
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Berru LB, Glorio-Paulet P, Basso C, Scarafoni A, Camarena F, Hidalgo A, Brandolini A. Chemical Composition, Tocopherol and Carotenoid Content of Seeds from Different Andean Lupin (Lupinus mutabilis) Ecotypes. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2021; 76:98-104. [PMID: 33523360 DOI: 10.1007/s11130-021-00880-0] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 01/21/2021] [Indexed: 06/12/2023]
Abstract
Andean lupin (Lupinus mutabilis) seeds are appreciated for their high protein and lipid contents and have potential applications as ingredients in food, cosmetic, and pharmaceutical industries. Nevertheless, the information about the seed composition (especially in lipophilic antioxidants) of ecotypes from distinct cropping areas is currently limited. Thus, the aim of the present research was to assess the morphological characteristics, chemical composition, tocopherol and carotenoid contents of the seeds of 33 Andean lupin ecotypes from different Peruvian regions, along with three L. albus, one L. angustifolius and one L. luteus controls. Significant differences were noted among the Andean ecotypes for all analyzed features. The protein, lipid and ash contents were 32.0-46.9, 13.6-18.6 and 2.7-4.4 g/100 g dry matter (DM), respectively. The seeds were rich in tocopherols (172.1-249.8 mg/kg DM; γ-tocopherol was 98% of total tocols) and low in carotenoids (0.69-2.89 mg/kg DM). Debittering increased the tocopherol content (227.0-378.2 mg/kg DM), probably because of the soluble components loss, although the carotenoid concentration remained unchanged. The Andean lupins had higher protein, lipid and tocopherol contents than L. albus and L. angustifolius; the L. luteus values were within the L. mutabilis range. These results suggest that L. mutabilis harbors nutritional characteristics that are well suited to modern food trends.
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Affiliation(s)
- Luis Briceño Berru
- Facultad de Industrias Alimentarias, Departamento de Ingeniería de Alimentos y Productos Agropecuarios, Universidad Nacional Agraria La Molina, Av. La Molina s/n, Lima, Peru
| | - Patricia Glorio-Paulet
- Facultad de Industrias Alimentarias, Departamento de Ingeniería de Alimentos y Productos Agropecuarios, Universidad Nacional Agraria La Molina, Av. La Molina s/n, Lima, Peru
| | - Clara Basso
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via Celoria 2, 20133, Milan, Italy
| | - Alessio Scarafoni
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via Celoria 2, 20133, Milan, Italy
| | - Felix Camarena
- Programa de Leguminosas, Facultad de Agronomia, Universidad Nacional Agraria La Molina (UNALM), Lima, Peru
| | - Alyssa Hidalgo
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via Celoria 2, 20133, Milan, Italy
| | - Andrea Brandolini
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria - Unità di Ricerca per la Zootecnia e l'Acquacoltura (CREA-ZA), via Piacenza 29, 26900, Lodi, Italy.
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13
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Santa Cruz Olivos JE, De Noni I, Hidalgo A, Brandolini A, Yilmaz VA, Cattaneo S, Ragg EM. Phenolic acid content and in vitro antioxidant capacity of einkorn water biscuits as affected by baking time. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03655-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
AbstractAim of this research was to study the evolution of heat damage, phenolic acid content and in vitro antioxidant capacity of whole meal einkorn water biscuits baked at 205 °C for increasing times (10 min steps) from 25 to 75 min. The heat damage was gauged by determining furosine, hydroxymethylfurfural (HMF), furfural and glucosylisomaltol (GLI) contents. Furosine increased up to 50 min baking, when HMF started to form; furfural augmented only after 65 min treatment, whereas GLI did not change. An unknown compound, apparently related to the severity of the heat load, aroses through the aldolic condensation of HMF with the acetone used for the extraction of phenolic acids; hence the use of acetone-based solvents in thermally processed cereal products should be avoided. The conjugated phenolic acids ferulic, vanillic, syringic, p-coumaric, p-hydroxybenzoic and syringaldehyde and the bound phenolic acids ferulic, p-coumaric, syringic, and p-hydroxybenzoic were identified in water biscuits. The stronger heating treatments led to an increase of the soluble conjugated compounds, but did not influence the bound fraction. The in vitro antioxidant capacity of water biscuits augmented significantly as baking time increased, likely for the formation of antioxidant compounds as a consequence of heat damage.
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14
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The fate of bioactive compounds during traditional preparation of einkorn wheat (Triticum monococcum L. subsp. monococcum) bulgur. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2019.102890] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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15
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Bustos MC, Vignola MB, Paesani C, León AE. Berry fruits‐enriched pasta: effect of processing and in vitro digestion on phenolics and its antioxidant activity, bioaccessibility and potential bioavailability. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14453] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mariela C. Bustos
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba CONICET – Universidad Nacional de Córdoba Av Filloy s/n Córdoba Argentina
- Facultad de Ciencias Agropecuarias Universidad Nacional de Córdoba Av Valparaiso s/n Córdoba Argentina
| | - Maria B. Vignola
- Facultad regional departamento de ingeniería química Universidad Tecnológica Nacional Av. de la Universidad 501 San Francisco Córdoba Argentina
| | - Candela Paesani
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba CONICET – Universidad Nacional de Córdoba Av Filloy s/n Córdoba Argentina
- Facultad de Ciencias Agropecuarias Universidad Nacional de Córdoba Av Valparaiso s/n Córdoba Argentina
| | - Alberto E. León
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba CONICET – Universidad Nacional de Córdoba Av Filloy s/n Córdoba Argentina
- Facultad de Ciencias Agropecuarias Universidad Nacional de Córdoba Av Valparaiso s/n Córdoba Argentina
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16
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Antioxidant properties and heat damage of water biscuits enriched with sprouted wheat and barley. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108423] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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17
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Yilmaz VA. Effects of different cooking and drying methods on phenolic acids, carotenoids, and antioxidant activity of emmer (
Triticum turgidum
ssp.
dicoccum
) bulgur. Cereal Chem 2019. [DOI: 10.1002/cche.10219] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Volkan Arif Yilmaz
- Department of Food Engineering Faculty of Engineering Ondokuz Mayis University Samsun Turkey
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18
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Hidalgo A, Lucisano M, Mariotti M, Brandolini A. Physico‐chemical and nutritional characteristics of einkorn flour cookies. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14079] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Alyssa Hidalgo
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente (DeFENS) Università degli Studi di Milano Milan Italy
| | - Mara Lucisano
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente (DeFENS) Università degli Studi di Milano Milan Italy
| | - Manuela Mariotti
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente (DeFENS) Università degli Studi di Milano Milan Italy
| | - Andrea Brandolini
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA) Sant'Angelo Lodigiano Italy
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19
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Hidalgo A, Brandolini A, Čanadanović-Brunet J, Ćetković G, Tumbas Šaponjac V. Microencapsulates and extracts from red beetroot pomace modify antioxidant capacity, heat damage and colour of pseudocereals-enriched einkorn water biscuits. Food Chem 2018; 268:40-48. [PMID: 30064775 DOI: 10.1016/j.foodchem.2018.06.062] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2018] [Revised: 05/18/2018] [Accepted: 06/12/2018] [Indexed: 01/30/2023]
Abstract
Cereals supply humankind with carbohydrates, proteins and several health-enhancing compounds, including antioxidants. Pomace, a by-product of beetroot juice preparation, is rich in antioxidants (phenolic compounds and betalains). The aim of this work was to study the effect of pomace extract addition, either pure or microencapsulated, on antioxidant properties, heat damage and colour of einkorn water biscuits enriched with pseudocereals. Pomace extract addition had different effects on total polyphenol contents and antioxidant capacity (FRAP and ABTS) in diverse blends. In bread, wheat and einkorn matrices, a significant increase was observed, while in pseudocereals-enriched blends, richer in antioxidants, only microencapsulation improved their content. Pomace extract addition led to furosine reduction and hydroxymethylfurfural increase. Microencapsulate-enriched WB were richest in betanin, isobetanin, total phenolics and antioxidant capacity. In conclusion, pomace extracts, by-products of juice manufacturing, significantly improve some nutritional characteristics of baked products, especially when conveyed as microencapsulates.
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Affiliation(s)
- Alyssa Hidalgo
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
| | - Andrea Brandolini
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA), via Forlani 3, 26866 S. Angelo Lodigiano (LO), Italy.
| | | | - Gordana Ćetković
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21101 Novi Sad, Serbia
| | - Vesna Tumbas Šaponjac
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21101 Novi Sad, Serbia
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20
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Mildner-Szkudlarz S, Bajerska J, Górnaś P, Segliņa D, Pilarska A, Jesionowski T. Physical and Bioactive Properties of Muffins Enriched with Raspberry and Cranberry Pomace Powder: A Promising Application of Fruit By-Products Rich in Biocompounds. PLANT FOODS FOR HUMAN NUTRITION 2018; 71:165-73. [PMID: 27037934 PMCID: PMC4891392 DOI: 10.1007/s11130-016-0539-4] [Citation(s) in RCA: 47] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
The objective of this study was to determine the effects on quality of incorporating raspberry and cranberry pomaces into American-style muffins prepared under various baking conditions. The different baking conditions did not affect the texture or microstructure of the control muffins. The enhanced samples baked at 140 °C for 30 min were characterized by a harder texture than the control muffins and by a distributed protein matrix and distorted starch granules, while those baked at 240 °C for 15 min had a moist texture and showed incomplete starch gelatinization. The mean percent recovery of ellagic acid, flavonols, tocopherols, tocotrienols, and anthocyanins after baking were 156, 53, 48, 43, and 22 %, respectively. Lower baking temperature was better for ellagic acid and tocotrienols, but worse for flavonols, tocopherols, and anthocyanins. It seems that, for the enhanced samples, the intermediate baking conditions (180 °C for 20 min) guarantee the best microstructure and texture and the appropriate retention of phytochemicals in muffins.
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Affiliation(s)
- Sylwia Mildner-Szkudlarz
- Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637, Poznań, Poland.
| | - Joanna Bajerska
- Department of Human Nutrition and Hygiene, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 28, Poznań, 60-637, Poland
| | - Paweł Górnaś
- Institute of Horticulture, Latvia University of Agriculture, Graudu 1, Dobele, LV-3701, Latvia
| | - Dalija Segliņa
- Institute of Horticulture, Latvia University of Agriculture, Graudu 1, Dobele, LV-3701, Latvia
| | - Agnieszka Pilarska
- Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637, Poznań, Poland
| | - Teofil Jesionowski
- Institute of Chemical Technology and Engineering, Poznan University of Technology, Berdychowo 4, Poznań, 60-695, Poland
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21
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Hidalgo A, Ferraretto A, De Noni I, Bottani M, Cattaneo S, Galli S, Brandolini A. Bioactive compounds and antioxidant properties of pseudocereals-enriched water biscuits and their in vitro digestates. Food Chem 2018; 240:799-807. [DOI: 10.1016/j.foodchem.2017.08.014] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2017] [Revised: 08/02/2017] [Accepted: 08/02/2017] [Indexed: 12/22/2022]
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22
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Labuschagne M, Mkhatywa N, Johansson E, Wentzel B, van Biljon A. The Content of Tocols in South African Wheat; Impact on Nutritional Benefits. Foods 2017; 6:foods6110095. [PMID: 29099067 PMCID: PMC5704139 DOI: 10.3390/foods6110095] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2017] [Revised: 10/23/2017] [Accepted: 10/27/2017] [Indexed: 11/16/2022] Open
Abstract
Wheat is a major component within human consumption, and due to the large intake of wheat, it has an impact on human nutritional health. This study aimed at an increased understanding of how the content and composition of tocols may be governed for increased nutritional benefit of wheat consumption. Therefore, ten South African wheat cultivars from three locations were fractionated into white and whole flour, the content and concentration of tocols were evaluated by high performance liquid chromatography (HPLC), and vitamin E activity was determined. The content and composition of tocols and vitamin E activity differed with fractionation, genotype, environment, and their interaction. The highest tocol content (59.8 mg kg-1) was obtained in whole flour for the cultivar Elands grown in Ladybrand, while whole Caledon flour from Clarence resulted in the highest vitamin E activity (16.3 mg kg-1). The lowest vitamin E activity (1.9 mg kg-1) was found in the cultivar C1PAN3118 from Ladybrand. High values of tocotrienols were obtained in whole flour of the cultivars Caledon (30.5 mg kg-1 in Clarens), Elands (35.5 mg kg-1 in Ladybrand), and Limpopo (33.7 mg kg-1 in Bultfontein). The highest tocotrienol to tocopherol ratio was found in white flour (2.83) due to higher reduction of tocotrienols than of tocopherols at fractionation. The quantity and composition of tocols can be governed in wheat flour, primarily by the selection of fractionation method at flour production, but also complemented by selection of genetic material and the growing environment.
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Affiliation(s)
- Maryke Labuschagne
- Department of Plant Sciences, University of the Free State, Bloemfontein 9300, South Africa.
| | - Nomcebo Mkhatywa
- Department of Plant Sciences, University of the Free State, Bloemfontein 9300, South Africa.
| | - Eva Johansson
- Department of Plant Breeding, The Swedish University of Agricultural Sciences, Box 101, SE-230 53 Alnarp, Sweden.
| | | | - Angeline van Biljon
- Department of Plant Sciences, University of the Free State, Bloemfontein 9300, South Africa.
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23
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Hidalgo A, Di Prima R, Fongaro L, Cappa C, Lucisano M. Tocols, carotenoids, heat damage and technological quality of diced tomatoes processed in different industrial lines. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.05.020] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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24
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Hidalgo A, Brandolini A. Nitrogen fertilisation effects on technological parameters and carotenoid, tocol and phenolic acid content of einkorn ( Triticum monococcum L. subsp. monococcum ): A two-year evaluation. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2016.11.002] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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25
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Hidalgo A, Scuppa S, Brandolini A. Technological quality and chemical composition of puffed grains from einkorn (Triticum monococcum L. subsp. monococcum) and bread wheat (Triticum aestivum L. subsp. aestivum). Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.12.068] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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26
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Change in B and E vitamin and lutein, β-sitosterol contents in industrial milling fractions and during toasted bread production. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.04.005] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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27
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Ziegler JU, Flockerzie M, Longin CFH, Würschum T, Carle R, Schweiggert RM. Development of Lipophilic Antioxidants and Chloroplasts during the Sprouting of Diverse Triticum spp. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:913-922. [PMID: 26752117 DOI: 10.1021/acs.jafc.5b05474] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
The influence of sprouting times and illumination conditions on lipophilic antioxidants (carotenoids, tocochromanols, alkylresorcinols, and steryl ferulates), chlorophylls, and α-amylase activity was investigated using four varieties each of bread wheat (Triticum aestivum ssp. aestivum), spelt (T. aestivum ssp. spelta), durum (T. durum), emmer (T. dicoccum), and einkorn (T. monococcum). Carotenoid levels significantly increased during sprouting, particularly, under light exposure. In contrast, concentrations of other lipophilic antioxidants were affected to a lesser extent. Moreover, the quantitative development of lipophilic antioxidants was evidently determined by genotype. On the basis of the levels of carotenoids newly synthesized during sprouting, a chloroplast development index indicated that chloroplast ontogenesis during sprouting occurred at different species-dependent rates. Thermal degradation of carotenoids, tocochromanols, chlorophylls, and α-amylase activity was observed during the drying of sprouts at 40 and 90 °C, while alkylresorcinol and steryl ferulate levels remained unaffected. Wheat sprouts were shown to be potential functional ingredients to increase the nutritional value of cereal products.
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Affiliation(s)
- Jochen U Ziegler
- Institute of Food Science and Biotechnology, University of Hohenheim , Garbenstraße 25, D-70599 Stuttgart, Germany
| | - Miriam Flockerzie
- Institute of Food Science and Biotechnology, University of Hohenheim , Garbenstraße 25, D-70599 Stuttgart, Germany
| | - C Friedrich H Longin
- State Plant Breeding Institute, University of Hohenheim , Fruwirthstraße 21, D-70599, Stuttgart, Germany
| | - Tobias Würschum
- State Plant Breeding Institute, University of Hohenheim , Fruwirthstraße 21, D-70599, Stuttgart, Germany
| | - Reinhold Carle
- Institute of Food Science and Biotechnology, University of Hohenheim , Garbenstraße 25, D-70599 Stuttgart, Germany
- Faculty of Science, Biological Science Department, King Abdulaziz University , P.O. Box 80257, Jeddah 21589, Saudi Arabia
| | - Ralf M Schweiggert
- Institute of Food Science and Biotechnology, University of Hohenheim , Garbenstraße 25, D-70599 Stuttgart, Germany
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28
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Hidalgo A, Yilmaz VA, Brandolini A. Influence of water biscuit processing and kernel puffing on the phenolic acid content and the antioxidant activity of einkorn and bread wheat. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:541-50. [PMID: 26787973 PMCID: PMC4711442 DOI: 10.1007/s13197-015-2010-1] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/18/2015] [Accepted: 08/24/2015] [Indexed: 12/21/2022]
Abstract
The whole meal flour of wheat is rich in phenolic acids, which provide a relevant antioxidant activity to food products. Aim of this research was to assess the influence of processing on phenolic acid content and antioxidant activity of whole meal flour water biscuits and puffed kernels of einkorn and bread wheat. To this end, the evolution of syringaldehyde, ferulic, vanillic, syringic, p-coumaric, p-hydroxybenzoic, and caffeic acids was studied during manufacturing. Overall, from flour to water biscuit, the total soluble conjugated phenolic acids increased slightly in einkorn, while the insoluble bound phenolic acids decreased in all the accessions as a consequence of losses during the mixing step. In the puffed kernels, instead, the total soluble conjugated phenolic acids increased markedly, while the bound phenolics did not show any clear change, evidencing their high thermal stability. The antioxidant activity, measured by FRAP and ABTS, increased during processing and was highest under the most drastic puffing conditions.
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Affiliation(s)
- Alyssa Hidalgo
- />Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, 20133 Milan, Italy
| | - Volkan A. Yilmaz
- />Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, Kurupelit, 55139 Samsun, Turkey
| | - Andrea Brandolini
- />Consiglio per la Ricerca in Agricoltura e l’analisi dell’economia agraria, Unità di Ricerca per la Selezione dei Cereali e la Valorizzazione delle varietà vegetali (CRA-SCV), Via Forlani 3, 26866 S. Angelo Lodigiano, LO Italy
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29
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Luthria DL, Lu Y, John KM. Bioactive phytochemicals in wheat: Extraction, analysis, processing, and functional properties. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.01.001] [Citation(s) in RCA: 77] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
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30
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Brandolini A, Hidalgo A, Gabriele S, Heun M. Chemical composition of wild and feral diploid wheats and their bearing on domesticated wheats. J Cereal Sci 2015. [DOI: 10.1016/j.jcs.2015.03.005] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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31
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Lu Y, Fuerst EP, Lv J, Morris CF, Yu L, Fletcher A, Kiszonas AM, Yu L, Luthria D. Phytochemical Profile and Antiproliferative Activity of Dough and Bread Fractions Made from Refined and Whole Wheat Flours. Cereal Chem 2015. [DOI: 10.1094/cchem-10-14-0214-r] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Yingjian Lu
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, U.S.A
- Beltsville Human Nutrition Research Center, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, MD 20705, U.S.A
| | - E. Patrick Fuerst
- Department of Crop and Soil Sciences, Washington State University, Pullman, WA 99164, U.S.A
- Western Wheat Quality Lab, Agricultural Research Service, U.S. Department of Agriculture, Pullman, WA 99164, U.S.A
| | - Junli Lv
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, U.S.A
- School of Mathematics, Physics and Biological Engineering, Inner Mongolia University of Science and Technology, Baotou 014010, Inner Mongolia, China
| | - Craig F. Morris
- Western Wheat Quality Lab, Agricultural Research Service, U.S. Department of Agriculture, Pullman, WA 99164, U.S.A
| | - Lu Yu
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, U.S.A
| | - Arnetta Fletcher
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, U.S.A
| | - Alecia M. Kiszonas
- Western Wheat Quality Lab, Agricultural Research Service, U.S. Department of Agriculture, Pullman, WA 99164, U.S.A
| | - Liangli Yu
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, U.S.A
| | - Devanand Luthria
- Beltsville Human Nutrition Research Center, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, MD 20705, U.S.A
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32
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Bustos MC, Perez GT, Leon AE. Structure and quality of pasta enriched with functional ingredients. RSC Adv 2015. [DOI: 10.1039/c4ra11857j] [Citation(s) in RCA: 59] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
In this article we review current knowledge on the fate of those functional components that have been more widely studied, how they may interact during pasta processing and what impact they may have on quality pasta attributes.
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Affiliation(s)
- M. C. Bustos
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (CONICET-Universidad Nacional de Córdoba)
- Córdoba
- Argentina
| | - G. T. Perez
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (CONICET-Universidad Nacional de Córdoba)
- Córdoba
- Argentina
| | - A. E. Leon
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (CONICET-Universidad Nacional de Córdoba)
- Córdoba
- Argentina
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33
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Ktenioudaki A, Alvarez-Jubete L, Gallagher E. A Review of the Process-Induced Changes in the Phytochemical Content of Cereal Grains: The Breadmaking Process. Crit Rev Food Sci Nutr 2014; 55:611-9. [DOI: 10.1080/10408398.2012.667848] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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34
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Crossability of Triticum urartu and Triticum monococcum wheats, homoeologous recombination, and description of a panel of interspecific introgression lines. G3-GENES GENOMES GENETICS 2014; 4:1931-41. [PMID: 25147190 PMCID: PMC4199699 DOI: 10.1534/g3.114.013623] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Abstract
Triticum monococcum (genome Am) and T. urartu (genome Au) are diploid wheats, with the first having been domesticated in the Neolithic Era and the second being a wild species. In a germplasm collection, rare wild T. urartu lines with the presence of T. monococcum alleles were found. This stimulated our interest to develop interspecific introgression lines of T. urartu in T. monococcum, a breeding tool currently implemented in several crop species. Moreover, the experiments reported were designed to reveal the existence in nature of Am/Au intermediate forms and to clarify whether the two species are at least marginally sexually compatible. From hand-made interspecific crosses, almost-sterile F1 plants were obtained when the seed-bearing parent was T. monococcum. A high degree of fertility was, however, evident in some advanced generations, particularly when T. urartu donors were molecularly more related to T. monococcum. Analysis of the marker populations demonstrated chromosome pairing and recombination in F1 hybrid plants. Forty-six introgression lines were developed using a line of T. monococcum with several positive agronomic traits as a recurrent parent. Microsatellite markers were tested on Au and Am genomes, ordered in a T. monococcum molecular map, and used to characterize the exotic DNA fragments present in each introgression line. In a test based on 28 interspecific introgression lines, the existence of genetic variation associated with T. urartu chromosome fragments was proven for the seed content of carotenoids, lutein, β-cryptoxanthin, and zinc. The molecular state of available introgression lines is summarized.
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35
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Andersson AA, Dimberg L, Åman P, Landberg R. Recent findings on certain bioactive components in whole grain wheat and rye. J Cereal Sci 2014. [DOI: 10.1016/j.jcs.2014.01.003] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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36
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Hidalgo A, Brandolini A. Nutritional properties of einkorn wheat (Triticum monococcum L.). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:601-612. [PMID: 24022812 DOI: 10.1002/jsfa.6382] [Citation(s) in RCA: 68] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/20/2013] [Revised: 08/19/2013] [Accepted: 09/10/2013] [Indexed: 06/02/2023]
Abstract
The hulled wheat einkorn (Triticum monococcum L. ssp. monococcum), a staple food of early farmers for many thousand years, today is cropped only in small areas of the Mediterranean region and continental Europe. Increasing attention to the nutritional quality of foods has fostered renewed interest in this low-impact crop. The reappraisal of einkorn quality evidenced that this ancient wheat has some dietary advantages over polyploid wheats. Einkorn wholemeal is poor in dietary fibre but rich in proteins, lipids (mostly unsaturated fatty acids), fructans and trace elements (including zinc and iron). The good concentration of several antioxidant compounds (carotenoids, tocols, conjugated polyphenols, alkylresorcinols and phytosterols) and low β-amylase and lipoxygenase activities (which limit antioxidant degradation during food processing) contribute to the excellent nutritional properties of its flour, superior to those of other wheats. Conversely, einkorn has relatively low bound polyphenol content and high polyphenol oxidase activity. In spite of eliciting weaker toxic reactions than other Triticum species, einkorn is not suitable for coeliacs. Current trends towards the consumption of functional foods suggest that this cereal may still play a significant role in human consumption, especially in the development of new or special foods with superior nutritional quality.
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Affiliation(s)
- Alyssa Hidalgo
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, I-20133, Milan, Italy
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Tocochromanol concentration, protein composition and baking quality of white flour of South African wheat cultivars. J Food Compost Anal 2014. [DOI: 10.1016/j.jfca.2013.12.003] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Hammed AM, Simsek S. REVIEW: Hulled Wheats: A Review of Nutritional Properties and Processing Methods. Cereal Chem 2014. [DOI: 10.1094/cchem-09-13-0179-rw] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Ademola Monsur Hammed
- North Dakota State University, Department of Plant Sciences, P.O. Box 6050, Department 7670, Fargo, ND, 58105, U.S.A
- International Islamic University Malaysia, Biotechnology Engineering, Gombak, Selangor, Malaysia
| | - Senay Simsek
- North Dakota State University, Department of Plant Sciences, P.O. Box 6050, Department 7670, Fargo, ND, 58105, U.S.A
- Corresponding author. Phone: (701) 231-7737. Fax: (701) 231-8474. E-mail:
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Buddrick O, Jones OAH, Morrison PD, Small DM. Heptane as a less toxic option than hexane for the separation of vitamin E from food products using normal phase HPLC. RSC Adv 2013. [DOI: 10.1039/c3ra44442b] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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Hidalgo A, Brandolini A. Lipoxygenase activity in wholemeal flours from Triticum monococcum, Triticum turgidum and Triticum aestivum. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.09.132] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Fratianni A, Criscio TD, Mignogna R, Panfili G. Carotenoids, tocols and retinols evolution during egg pasta – making processes. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.09.034] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Mateo Anson N, Hemery YM, Bast A, Haenen GRMM. Optimizing the bioactive potential of wheat bran by processing. Food Funct 2012; 3:362-75. [PMID: 22336890 DOI: 10.1039/c2fo10241b] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Nuria Mateo Anson
- University of Maastricht, PO Box 616, 6200 MD, Maastricht, The Netherlands
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Hidalgo A, Brandolini A. Evaluation of heat damage, sugars, amylases and colour in breads from einkorn, durum and bread wheat flours. J Cereal Sci 2011. [DOI: 10.1016/j.jcs.2011.05.002] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Hidalgo A, Brandolini A. Heat damage of water biscuits from einkorn, durum and bread wheat flours. Food Chem 2011; 128:471-8. [PMID: 25212158 DOI: 10.1016/j.foodchem.2011.03.056] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2010] [Revised: 01/20/2011] [Accepted: 03/09/2011] [Indexed: 10/18/2022]
Abstract
To limit heat damage and improve the nutritional properties of bakery products, furosine, glucosylisomaltol, hydroxymethylfurfural, furfural, sugars, α-amylase, β-amylase and colour were assessed during the production of water biscuits from three einkorn, three bread and one durum wheat flours. Heat damage indices, colour and aw development during baking (from 25 to 75min duration) of water biscuits from one bread wheat were also studied. Furosine was more abundant in durum (86.0±6.29mg/100g protein) and bread wheat (42.5±6.93) than in einkorn (15.7±3.92) water biscuits, while GLI was detected only in durum (10.0±2.02mg/kgDM) and bread wheat (5.2±1.52) products; hydroxymethylfurfural and furfural were always absent. The limited heat damage of Triticum monococcum products was probably due to the moderate β-amylase activity of einkorn, and hence to the low maltose content of its mixes. The colour was correlated to heat damage, as einkorn water biscuits were lighter than those from other wheats.
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Affiliation(s)
- Alyssa Hidalgo
- Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche (DISTAM), Università degli Studi di Milano, via Celoria 2, 20133 Milano, Italy.
| | - Andrea Brandolini
- Consiglio per la Ricerca e la Sperimentazione in Agricoltura - Unità di Ricerca per la Selezione dei Cereali e la Valorizzazione delle Varietà Vegetali (CRA-SCV), Via Mulino 3, 26866 S. Angelo Lodigiano (LO), Italy
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