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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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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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Estivi L, Pellegrino L, Hogenboom JA, Brandolini A, Hidalgo A. Antioxidants of Amaranth, Quinoa and Buckwheat Wholemeals and Heat-Damage Development in Pseudocereal-Enriched Einkorn Water Biscuits. Molecules 2022; 27:7541. [PMID: 36364365 PMCID: PMC9654256 DOI: 10.3390/molecules27217541] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Revised: 10/25/2022] [Accepted: 10/27/2022] [Indexed: 07/30/2023] Open
Abstract
A viable approach to improve the nutritional quality of cereal-based foods is their enrichment with pseudocereals. The aim of this research was to evaluate the antioxidant properties of amaranth, quinoa and buckwheat, and the heat damage of water biscuits (WB) produced from either wholemeal or refined flour of einkorn and enriched with 50% buckwheat, amaranth or quinoa wholemeal. Buckwheat had the highest tocols content (86.2 mg/kg), and einkorn the most carotenoids (5.6 mg/kg). Conjugated phenolics concentration was highest in buckwheat (230.2 mg/kg) and quinoa (218.6 mg/kg), while bound phenolics content was greatest in einkorn (712.5 mg/kg) and bread wheat (675.7 mg/kg). The all-wholemeal WB had greater heat damage than those containing refined flour (furosine: 251.5 vs. 235.8 mg/100 g protein; glucosylisomaltol: 1.0 vs. 0.6 mg/kg DM; hydroxymethylfurfural: 4.3 vs. 2.8 mg/kg DM; furfural: 8.6 vs. 4.8 mg/kg DM). The 100% bread wheat and einkorn wholemeal WB showed greater heat damage than the WB with pseudocereals (furfural, 9.2 vs. 5.1 mg/kg; glucosylisomaltol 1.1 vs. 0.7 mg/kg). Despite a superior lysine loss, the amino-acid profile of the pseudocereals-enriched WB remained more balanced compared to that of the wheats WB.
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Affiliation(s)
- Lorenzo Estivi
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via Celoria 2, 20133 Milan, Italy
| | - Luisa Pellegrino
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via Celoria 2, 20133 Milan, Italy
| | - Johannes A. Hogenboom
- 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–Centro di Ricerca Zootecnia e Acquacoltura (CREA-ZA), Viale Piacenza 29, 26900 Lodi, Italy
| | - Alyssa Hidalgo
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via Celoria 2, 20133 Milan, Italy
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Marco ERD, Navarro JL, León AE, Steffolani ME. Sodium chloride replacement by potassium chloride in bread: Determination of sensorial potassium threshold and effect on dough properties and breadmaking quality. Int J Gastron Food Sci 2022; 27:100486. [PMID: 36568859 PMCID: PMC9760479 DOI: 10.1016/j.ijgfs.2022.100486] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/10/2021] [Revised: 02/04/2022] [Accepted: 02/08/2022] [Indexed: 12/27/2022]
Abstract
High sodium intakes represent an important risk factor for hypertension, cardiovascular diseases and kidney diseases. Even during the current COVID-19 pandemic, hypertension was related to higher mortality rate in patients with coronavirus. Thus, it is necessary to apply strategies to reduce or replace sodium content in food most widely consumed, like bread. This work aimed at determining the sensorial potassium threshold when potassium chloride is used as a sodium chloride replacer in bread formulation, and at analyzing the effects of such replacement on the properties of dough and on the technological and sensorial quality of bread. A decrease was observed in dough rheological properties with NaCl reduction in the formulation. Sensorial potassium threshold was determined and KCl was used in bread formulation as a NaCl replacement up to 0.92% of the regular salt content (2%) undetected by its characteristic taste. NaCl reduction resulted in bread with lower specific volume, higher firmness, faster staling and clearer crust. KCl bread showed similar technological to 2% NaCl bread. Finally, it was possible to replace 50% of NaCl with KCl without reducing quality and consumer acceptability.
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Affiliation(s)
- Estefanía Rodriguez de Marco
- Instituto de Ciencia y Tecnología de Alimentos (ICYTAC), CONICET-UNC, Valparaíso and Rogelio Martínez Avenue, 5000, Córdoba, Argentina
| | - José Luis Navarro
- Instituto de Ciencia y Tecnología de Alimentos (ICYTAC), CONICET-UNC, Valparaíso and Rogelio Martínez Avenue, 5000, Córdoba, Argentina
| | - Alberto Edel León
- Instituto de Ciencia y Tecnología de Alimentos (ICYTAC), CONICET-UNC, Valparaíso and Rogelio Martínez Avenue, 5000, Córdoba, Argentina,Department of Biological Chemistry, Faculty of Agricultural Sciences, National University of Córdoba (UNC), Valparaíso and Rogelio Martínez Avenue, 5000, Córdoba, Argentina
| | - María Eugenia Steffolani
- Instituto de Ciencia y Tecnología de Alimentos (ICYTAC), CONICET-UNC, Valparaíso and Rogelio Martínez Avenue, 5000, Córdoba, Argentina,Department of Biological Chemistry, Faculty of Agricultural Sciences, National University of Córdoba (UNC), Valparaíso and Rogelio Martínez Avenue, 5000, Córdoba, Argentina,Corresponding author. Laboratorio de Química Biológica, Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba. Av. Valparaíso s/n, Ciudad Universitaria, 5000, Córdoba, Argentina
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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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Žilić S, Aktağ IG, Dodig D, Gökmen V. Investigations on the formation of Maillard reaction products in sweet cookies made of different cereals. Food Res Int 2021; 144:110352. [PMID: 34053545 DOI: 10.1016/j.foodres.2021.110352] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2021] [Revised: 03/21/2021] [Accepted: 03/23/2021] [Indexed: 11/20/2022]
Abstract
In this study, the content of Maillard reaction products from its initial, intermediate and final stage (5-hydroxymethylfurfural, α-dicarbonyl compounds, furosine, N-ε-carboxymethyllysine and N-ε-carboxyethyllysine) was measured in sweet cookies made of wholegrain flour of eight genotypes of small-grain cereals (bread wheat, durum wheat, soft wheat, hard wheat, triticale, rye, hulless barley and hulless oat) and four corn genotypes (white-, yellow- and red-colored standard seeded corn and blue-colored popping corn). Furthermore, the effect of the initial content of sugars, total proteins, free and total lysine in flour on the formation of Maillard reaction products was investigated using the principle component analysis. 3-deoxyglucosone was the predominant α-dicarbonyl compound in all cereal cookies and the highest content was measured in those made from flour of different colored corn genotypes (on average, 98.35, 151.28 and 172.85 mg/kg after baking for 7, 10 and 13 min, respectively). Heating dough at 180 °C for 7, 10 and 13 min differently affected the content of 5-hydroxymethylfurfural and α-dicarbonyl compounds in the cereal cookies. The 5-hydroxymethylfurfural content gradually increased, while a reduction in 3-deoxyglucosone content was observed in the cookies baked for 13 min except for those made from soft wheat, hulless oat, red- and blue-colored corn. After 7 min of heating, the content of furosine measured in the cereal cookies reached its maximum (from 320.9 mg/kg in yellow-colored corn-based cookies to 585.7 mg/kg in hulless oat-based cookies), while N-ε-carboxymethyllysine and N-ε-carboxyethyllysine showed the opposite trend. The highest content of advanced glycation end products was detected in cookies also made from hulless oat flour rich in proteins (16.80%) and total lysine (10670.3 mg/kg). The interrelationship analysis showed that the initial content of sugars in flour of cereals affected 5-hydroxymethylfurfural and 3-deoxyglucosone formation in the cookies. In addition, a high correlation between protein-bound Maillard reaction products in the cookies and the total proteins and the total lysine content in the flours was found.
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Affiliation(s)
- Slađana Žilić
- Maize Research Institute, Laboratory of Food Technology and Biochemistry and Breeding Department, Slobodana Bajića 1, 11185 Belgrad-Zemun, Serbia
| | - Işıl Gürsul Aktağ
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey
| | - Dejan Dodig
- Maize Research Institute, Breeding Department, Slobodana Bajića 1, 11185 Belgrad-Zemun, Serbia
| | - Vural Gökmen
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey.
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Nocente F, Natale C, Galassi E, Taddei F, Gazza L. Using Einkorn and Tritordeum Brewers' Spent Grain to Increase the Nutritional Potential of Durum Wheat Pasta. Foods 2021; 10:foods10030502. [PMID: 33652761 PMCID: PMC7996885 DOI: 10.3390/foods10030502] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2021] [Revised: 02/16/2021] [Accepted: 02/23/2021] [Indexed: 12/17/2022] Open
Abstract
Brewers' spent grain (BSG), the major by-product of the brewing industry, can be used as a functional ingredient to increase the nutritional value of cereal-based products. In this work, micronized BSG from the einkorn and tritordeum brewing processes were characterized and used to produce four macaroni pasta formulations enriched with BSG at ratios of 5 g and 10 g/100 g of semolina. Einkorn BSG showed the highest values for all the parameters analyzed-proteins, total dietary fiber (TDF) and total antioxidant capacity (TAC)-except for β-glucan. TDF increased up to 42 and 68% in pasta samples enriched with 10% of BSG from tritordeum and einkorn, respectively. The replacement of 10% of semolina with BSG from both cereals significantly increased the β-glucan content and TAC values. Finally, the addition of BSG from einkorn and tritordeum affected to a minimal extent the sensory properties of cooked pasta, which showed higher values of optimal cooking time and cooking loss, but lower total organic matter compared to semolina pasta. Results from the sensorial judgment fell in the good quality ranges for durum wheat pasta; the incorporation of 10% of einkorn BSG resulted in the best compromise in terms of technological, nutritional and sensorial aspects of enriched pasta.
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Kulathunga J, Reuhs BL, Simsek S. A review: Novel trends in hulled wheat processing for value addition. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.09.033] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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9
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Nutritional and technological properties of non-traditional einkorn (Triticum monococcum) wheat pasta. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109932] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Córdova‐Ramos JS, Glorio‐Paulet P, Camarena F, Brandolini A, Hidalgo A. Andean lupin (
Lupinus mutabilis
Sweet): Processing effects on chemical composition, heat damage, and in vitro protein digestibility. Cereal Chem 2020. [DOI: 10.1002/cche.10303] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Javier S. Córdova‐Ramos
- Department of Pharmacy and Pharmaceutical Administration Faculty of Pharmacy and Biochemistry School of Food Science Universidad Nacional Mayor de San Marcos (UNMSM) Lima Peru
| | - Patricia Glorio‐Paulet
- Food Engineering and Agricultural Products Department Faculty of Food Industry Universidad Nacional Agraria La Molina (UNALM) Lima Peru
| | - Felix Camarena
- Programa de Leguminosas. Faculty of Agronomy Universidad Nacional Agraria La Molina (UNALN) Lima Peru
| | - 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) S. Angelo Lodigiano (LO) Italy
| | - Alyssa Hidalgo
- Department of Food, Environmental and Nutritional Sciences (DeFENS) Università degli Studi di Milano Milano Italy
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Meng LW, Kim SM. Effects of different carbohydrases on the physicochemical properties of rice flour, and the quality characteristics of fermented rice cake. Food Sci Biotechnol 2020; 29:503-512. [PMID: 32296561 DOI: 10.1007/s10068-019-00693-7] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2019] [Revised: 09/07/2019] [Accepted: 09/20/2019] [Indexed: 11/29/2022] Open
Abstract
The rice flours were hydrolyzed using α-amylase (A), α-amylase and xylanase (AX), and α-amylase, xylanase and β-amylase (AXB). The effects of different enzymatic rice flour hydrolysates (ERH) on the quality of the fermented rice cake (FRC) were determined at 25 °C for 4 days. ERH had higher porosity, water absorption index, water solubility index and lower viscosity than the control. Moisture content of FRC center decreased significantly after 4 days. Specific volumes of fresh A-, AX- and AXB-FRC were higher than the control. Color of fresh A-FRC was closer to that of the control. AXB-FRC had lower hardness and firming rate than other samples during storage. After 4 days of storage, FRC with ERH had lower endotherm enthalpy and more uniform and clearer pore structure than the control. Therefore, the ERH with single or mixed enzymes could improve the structure of FRC, and extend its shelf-life.
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Affiliation(s)
- Ling-Wei Meng
- 1College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, 163319 China.,2Department of Marine Food Science and Technology, Gangneung-Wonju National University, Gangneung, 25457 Republic of Korea
| | - Sang Moo Kim
- 2Department of Marine Food Science and Technology, Gangneung-Wonju National University, Gangneung, 25457 Republic of Korea
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12
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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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13
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Hendek Ertop M. Comparison of industrial and homemade bulgur produced from einkorn wheat ( Triticum monococcum
) and durum wheat ( Triticum durum
): Physicochemical, nutritional and microtextural properties. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13863] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Müge Hendek Ertop
- Faculty of Engineering and Architecture, Department of Food Engineering; Kastamonu University; Kastamonu Turkey
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Arp CG, Correa MJ, Ferrero C. High-Amylose Resistant Starch as a Functional Ingredient in Breads: a Technological and Microstructural Approach. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2168-4] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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15
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Žilić S, Dodig D, Basić Z, Vančetović J, Titan P, Đurić N, Tolimir N. Free asparagine and sugars profile of cereal species: the potential of cereals for acrylamide formation in foods. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2017; 34:705-713. [PMID: 28150529 DOI: 10.1080/19440049.2017.1290281] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Cereals-based food is one of the major source of Maillard reaction products in the diet. Free amino acids and reducing sugars are considered to be the main precursors in the formation of these heat-induced compounds. In order to determine genetic resources with reduced potential for acrylamide formation, the content of sugars as well as free asparagine were analysed in a total of 30 cultivars of 10 varieties belonging to eight species (Triticum aestivum var. lutescens, T. aestivum var. alba, T. aestivum var. compactum, T. durum, T. spelta, T. dicoccum, Secale cereale, Hordeum vulgare var. nudum, Avena sativa var. nudum, and Zea mays var. indentata) grown at the same location in the 2015 growing season. Our results provide evidence of differences in the content of sugars and asparagine between and within species of small grain cereals and maize. The highest content of glucose, fructose and asparagine was found in cultivars of rye and hull-less oat. All maize varieties examined contained significantly higher amounts of non-reducing and total sugars (on average 1.25% and 2.36%, respectively) than small cereal grain species. Principal component analysis showed a high positive correlation between monoreducing sugars and asparagine in bread wheat, durum wheat and hull-less barley.
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Affiliation(s)
- Slađana Žilić
- a Department of Food Technology and Biochemistry and Breeding Department , Maize Research Institute , Belgrade , Serbia
| | - Dejan Dodig
- a Department of Food Technology and Biochemistry and Breeding Department , Maize Research Institute , Belgrade , Serbia
| | - Zorica Basić
- b Institute of Hygiene , Military Medical Academy , Belgrade , Serbia
| | - Jelena Vančetović
- a Department of Food Technology and Biochemistry and Breeding Department , Maize Research Institute , Belgrade , Serbia
| | | | - Nenad Đurić
- d Faculty of Biofarming , John Naisbitt University , Bačka Topola , Serbia
| | - Nataša Tolimir
- e Institute of Science Application in Agriculture , Belgrade , Serbia
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de la Cueva SP, Seiquer I, Mesías M, Rufián-Henares JÁ, Delgado-Andrade C. Evaluation of the Availability and Antioxidant Capacity of Maillard Compounds Present in Bread Crust: Studies in Caco-2 Cells. Foods 2017; 6:E5. [PMID: 28231083 PMCID: PMC5296674 DOI: 10.3390/foods6010005] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2016] [Revised: 12/19/2016] [Accepted: 01/05/2017] [Indexed: 12/16/2022] Open
Abstract
Bread crust is one of the major contributors to the intake of Maillard reaction products (MRP). MRP improve the organoleptic properties of foods and can provide biological actions such as antioxidant properties. The transport and availability of Amadori compounds (measured as furosine) and hydroxymethylfurfural (HMF)-early and intermediary MRP-from enzymatically digested bread crust (BC) and from its soluble low-molecular weight (LMW) and high-molecular weight (HMW) fractions were investigated in the Caco-2 cell line. The absorption of the early and final MRP pool was tested by measuring the absorbance recovery (280 and 420 nm). The ability of soluble BC or its fractions to lessen the production of reactive oxygen species (ROS) was examined. Amadori compounds (furosine) were transported across Caco-2 cell monolayers from the soluble BC in percentages ranging between 40% and 56%; the lower amount of the compound supplied, the higher transport rate. However, HMF transport rate (35%) was unaffected by the initial amount of the compound. Amadori compounds and HMF contained in the LMW fraction were more efficiently transported than those present in the HMW fraction, suggesting improved absorption when supplied as free forms or linked to LMW compounds. Absorbance recovery at 280 nm was higher from the LMW fraction, whereas higher recovery was detected for the HMW fraction at 420 nm. The digested BC-but not its isolated fractions-was able to significantly reduce ROS production at basal conditions and after subjecting cells to an oxidant. A clear positive action of BC on the antioxidant defence is manifested, seemingly attributable to the combined presence of soluble LMW and HMW products.
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Affiliation(s)
- Silvia Pastoriza de la Cueva
- Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Campus Universitario de Cartuja, 18071 Granada, Spain.
| | - Isabel Seiquer
- Department of Physiology and Biochemistry of Animal Nutrition (EEZ-CSIC), Camino del Jueves, 18100 Granada, Spain.
| | - Marta Mesías
- Institute of Food Science, Technology and Nutrition, ICTAN-CSIC, 28040 Madrid, Spain.
| | - José Ángel Rufián-Henares
- Departamento de Nutrición y Bromatología, Instituto de Investigación Biosanitaria ibs.GRANADA, Universidad de Granada, 18071 Granada, Spain.
| | - Cristina Delgado-Andrade
- Department of Physiology and Biochemistry of Animal Nutrition (EEZ-CSIC), Camino del Jueves, 18100 Granada, Spain.
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Huault L, Descharles N, Rega B, Bistac S, Bosc V, Giampaoli P. Furan quantification in bread crust: development of a simple and sensitive method using headspace-trap GC-MS. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2015; 33:236-43. [PMID: 26666729 DOI: 10.1080/19440049.2015.1130865] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
To study reactivity in bread crust during the baking process in the pan, we followed furan mainly resulting from Maillard and caramelisation reactions in cereal products. Furan quantification is commonly performed with automatic HS-static GC-MS. However, we showed that the automatic HS-trap GC-MS method can improve the sensitivity of the furan quantification. Indeed, this method allowed the LOD to be decreased from 0.3 ng g(-1) with HS-static mode to 0.03 ng g(-1) with HS-trap mode under these conditions. After validation of this method for furan quantification in bread crust, a difference between the crust extracted from the bottom and from the sides of the bread was evident. The quantity of furan in the bottom crust was five times lower than in the side crust, revealing less reactivity on the bottom than on the sides of the bread during the baking process in the pan. Differences in water content may explain these variations in reactivity.
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Affiliation(s)
- Lucie Huault
- a UMR Ingénierie Produits Aliments, AgroParisTech-INRA , Université Paris-Saclay , Massy , France
| | - Nicolas Descharles
- a UMR Ingénierie Produits Aliments, AgroParisTech-INRA , Université Paris-Saclay , Massy , France
| | - Barbara Rega
- a UMR Ingénierie Produits Aliments, AgroParisTech-INRA , Université Paris-Saclay , Massy , France
| | - Sophie Bistac
- b Laboratoire de Photochimie et d'Ingénierie Macromoléculaires , Université de Haute Alsace , Mulhouse Cedex , France
| | - Véronique Bosc
- a UMR Ingénierie Produits Aliments, AgroParisTech-INRA , Université Paris-Saclay , Massy , France
| | - Pierre Giampaoli
- a UMR Ingénierie Produits Aliments, AgroParisTech-INRA , Université Paris-Saclay , Massy , France
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18
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Cattaneo S, Hidalgo A, Masotti F, Stuknytė M, Brandolini A, De Noni I. Heat damage and in vitro starch digestibility of puffed wheat kernels. Food Chem 2015; 188:286-93. [DOI: 10.1016/j.foodchem.2015.05.019] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2015] [Revised: 04/28/2015] [Accepted: 05/05/2015] [Indexed: 10/23/2022]
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19
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Simsek S, Martinez MO. Quality of Dough and Bread Prepared with Sea Salt or Sodium Chloride. J FOOD PROCESS ENG 2015. [DOI: 10.1111/jfpe.12197] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Senay Simsek
- Department of Plant Sciences; North Dakota State University; PO Box 6050, Dept 7670 Fargo ND 58108-6050
| | - Maribel Ovando Martinez
- Department of Plant Sciences; North Dakota State University; PO Box 6050, Dept 7670 Fargo ND 58108-6050
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20
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Fogarasi AL, Kun S, Tankó G, Stefanovits-Bányai É, Hegyesné-Vecseri B. A comparative assessment of antioxidant properties, total phenolic content of einkorn, wheat, barley and their malts. Food Chem 2015; 167:1-6. [DOI: 10.1016/j.foodchem.2014.06.084] [Citation(s) in RCA: 57] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2014] [Revised: 06/18/2014] [Accepted: 06/20/2014] [Indexed: 10/25/2022]
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21
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Current trends in the enhancement of antioxidant activity of wheat bread by the addition of plant materials rich in phenolic compounds. Trends Food Sci Technol 2014. [DOI: 10.1016/j.tifs.2014.07.010] [Citation(s) in RCA: 152] [Impact Index Per Article: 15.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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22
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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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23
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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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Hidalgo A, Brusco M, Plizzari L, Brandolini A. Polyphenol oxidase, alpha-amylase and beta-amylase activities of Triticum monococcum, Triticum turgidum and Triticum aestivum: A two-year study. J Cereal Sci 2013. [DOI: 10.1016/j.jcs.2013.04.004] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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