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Fayek NM, Baky MH, Li Z, Khalifa I, Capanoglu E, Farag MA. Metabolome classification of olive by-products from different oil presses providing insights into its potential health benefits and valorization as analyzed via multiplex MS-based techniques coupled to chemometrics. PHYTOCHEMICAL ANALYSIS : PCA 2024. [PMID: 38768954 DOI: 10.1002/pca.3385] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/03/2024] [Revised: 05/04/2024] [Accepted: 05/05/2024] [Indexed: 05/22/2024]
Abstract
INTRODUCTION The Olive (Olea europaea L.) is one of the most popular edible oil-producing fruits, consumed worldwide for its myriad nutritional and health benefits. Olive oil production generates huge quantities of by-products from the fruit, which are considered environmental hazards. Recently, more and more efforts have been made to valorize olive by-products as a source of low-cost, value-added food applications. OBJECTIVE The main objective of this study was to globally assess the metabolome of olive fruit by-products, including olive mill wastewater, olive pomace, and olive seeds from fruits from two areas, Siwa and Anshas, Egypt. METHODS Gas chromatography-mass spectrometry (GC-MS) and ultra-high-performance liquid chromatography with mass spectrometry (UPLC-MS) were used for profiling primary and secondary metabolites in olive by-products. Also, multivariate data analyses were used to assess variations between olive by-product samples. RESULTS A total of 103 primary metabolites and 105 secondary metabolites were identified by GC-MS and UPLC-MS, respectively. Fatty acids amounted to a major class in the olive by-products at 53-91%, with oleic acid dominating, especially in the pomace of Siwa. Mill wastewater was discriminated from other by-products by the presence of phenolics mainly tyrosol, hydroxyl tyrosol, and α-tocopherol as analyzed by UPLC-MS indicating their potential antioxidant activity. Pomace and seeds were rich in fatty acids/esters and hydroxy fatty acids and not readily distinguishable from each other. CONCLUSION The current work discusses the metabolome profile of olive waste products for valorization purposes. Pomace and seeds were enriched in fatty acids/esters, though not readily distinguishable from each other.
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Affiliation(s)
- Nesrin M Fayek
- Pharmacognosy Department, College of Pharmacy, Cairo University, Cairo, Egypt
| | - Mostafa H Baky
- Pharmacognosy Department, College of Pharmacy, Egyptian Russian University, Badr City, Egypt
| | - Zhenhao Li
- Zhejiang ShouXianGu Botanical Drug Institute Co. Ltd, Hangzhou, Zhejiang, China
| | - Ibrahim Khalifa
- Food Technology Department, Faculty of Agriculture, Benha University, Moshtohor, Egypt
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey
| | - Mohamed A Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Cairo, Egypt
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Ben Amor M, Trabelsi N, Djebali K, Abdallah M, Hammami M, Mejri A, Hamzaoui AH, Ramadan MF, Rtimi S. Eco-friendly extraction of antibacterial compounds from enriched olive pomace: a design-of-experiments approach to sustainability. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2024; 31:25616-25636. [PMID: 38478307 DOI: 10.1007/s11356-024-32770-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/01/2023] [Accepted: 02/29/2024] [Indexed: 04/19/2024]
Abstract
The increasing interest in utilizing olive pomace bioactive molecules to advance functional elements and produce antioxidant and antimicrobial additives underscores the need for eco-friendly extraction and purification methods. This study aims to develop an eco-friendly extraction method to evaluate the effect of extraction parameters on the recovery of bioactive molecules from enriched olive pomace. The effects were identified based on total phenolic and flavonoid contents and antioxidant activity, employing a design of experimental methodology. The positive and the negative simultaneous effects showed that among the tested enrichments, those incorporating Nigella Sativa, dates, and coffee demonstrated superior results in terms of the measured responses. Furthermore, chromatographic analysis unveiled the existence of intriguing compounds such as hydroxytyrosol, tyrosol, and squalene in distinct proportions. Beyond this, our study delved into the structural composition of the enriched pomace through FTIR analysis, providing valuable insights into the functional groups and chemical bonds present. Concurrently, antimicrobial assays demonstrated the potent inhibitory effects of these enriched extracts against various microorganisms, underscoring their potential applications in food preservation and safety. These findings highlight enriched olive pomace as a valuable reservoir of bioactive molecules for food products since they can enhance their anti-oxidative activity and contribute to a sustainable circular economy model for olive oil industries.
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Affiliation(s)
- Marwa Ben Amor
- Centre of Biotechnology of Borj Cedria, LR15CBBC05 Laboratory of Olive Biotechnology, Hammam-Lif, Tunisia
| | - Najla Trabelsi
- Centre of Biotechnology of Borj Cedria, LR15CBBC05 Laboratory of Olive Biotechnology, Hammam-Lif, Tunisia
| | - Kais Djebali
- Centre of National of Research in Materials Sciences, Valorization of Useful Materials Laboratory, Soliman, Tunisia
| | - Marwa Abdallah
- Centre of Biotechnology of Borj Cedria, LR15CBBC05 Laboratory of Olive Biotechnology, Hammam-Lif, Tunisia
| | - Mejdi Hammami
- Centre of Biotechnology of Borj Cedria, Laboratory of Aromatic and Medicinal Plants, Hammam-Lif, Tunisia
| | - Asma Mejri
- Centre of Biotechnology of Borj Cedria, LR15CBBC05 Laboratory of Olive Biotechnology, Hammam-Lif, Tunisia
| | - Ahmed Hichem Hamzaoui
- Centre of National of Research in Materials Sciences, Valorization of Useful Materials Laboratory, Soliman, Tunisia
| | - Mohamed Fawzy Ramadan
- Department of Clinical Nutrition, Faculty of Applied Medical Sciences, Umm Al-Qura University, 21955, Makkah, Saudi Arabia
| | - Sami Rtimi
- Global Institute for Water Environment and Health, 1201, Geneva, Switzerland.
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Enaime G, Dababat S, Wichern M, Lübken M. Olive mill wastes: from wastes to resources. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2024; 31:20853-20880. [PMID: 38407704 PMCID: PMC10948480 DOI: 10.1007/s11356-024-32468-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Accepted: 02/09/2024] [Indexed: 02/27/2024]
Abstract
Olive oil extraction has recently experienced a continuous increase due to its related beneficial properties. Consequently, large amounts of olive mill wastes (OMWs) derived from the trituration process are annually produced, causing serious environmental problems. The limited financial capabilities of olive mills make them usually unable to bear the high costs required for the disposal of their wastes. Alternatively, the valorization of OMWs within the framework of the so-called waste-to-resource concept and their recycling can represent a successful strategy for the implementation of circular economy model in the olive industry, which could have significant socioeconomic impacts on low-income Mediterranean countries. There is, however, no unique solution for OMWs valorization, due to the wide variety of the wastes' composition and their seasonal production. In this review, the potential of OMWs for being reused and the recent technological advances in the field of OMWs valorization are assessed. Special focus is given to the analysis of the advantages and limitations of each technology and to reporting the most significant issues that still limiting its industrial scale-up. The information collected in this review shows that OMW could be effectively exploited in several sectors, including energy production and agriculture. OMWs potential seems, however, undervalued, and the implementation of sustainable valorization strategies in large-scale remains challenging. More efforts and policy actions, through collective actions, encouraging subsidies, and establishing public-private collaborations, are still needed to reconcile research progress with industrial practices and encourage the large-scale implementation of the waste-to-resource concept in the olive sector.
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Affiliation(s)
- Ghizlane Enaime
- Institute of Urban Water Management and Environmental Engineering, Ruhr-Universität Bochum, Universitätsstraße 150, 44780, Bochum, Germany.
| | - Salahaldeen Dababat
- Institute of Urban Water Management and Environmental Engineering, Ruhr-Universität Bochum, Universitätsstraße 150, 44780, Bochum, Germany
| | - Marc Wichern
- Institute of Urban Water Management and Environmental Engineering, Ruhr-Universität Bochum, Universitätsstraße 150, 44780, Bochum, Germany
| | - Manfred Lübken
- Institute of Urban Water Management and Environmental Engineering, Ruhr-Universität Bochum, Universitätsstraße 150, 44780, Bochum, Germany
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Dahdah P, Cabizza R, Farbo MG, Fadda C, Mara A, Hassoun G, Piga A. Improving the Rheological Properties of Dough Obtained by Partial Substitution of Wheat Flour with Freeze-Dried Olive Pomace. Foods 2024; 13:478. [PMID: 38338613 PMCID: PMC10855632 DOI: 10.3390/foods13030478] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2023] [Revised: 01/28/2024] [Accepted: 01/29/2024] [Indexed: 02/12/2024] Open
Abstract
Mediterranean countries are known for their high-quality olives and the production and consumption of olive oil. Olive pomace (OP), the major by-product of olive oil extraction, is receiving attention for its potential as a functional compound in food products, reflecting its physiology- and health-promoting attributes. This study assessed the physico-chemical characteristics of OP obtained from two Sardinian olive cultivars, Bosana and Semidana, and the effect of OP incorporation on the baking performance of wheat dough. We assessed the rheological parameters, pasting profile, and fermentation of doughs obtained through the partial substitution of wheat flour with OP at 0 (control), 1, 2, 3, and 5%. OP inclusion resulted in significant differences in the studied parameters compared with control samples. Positive effects included a decrease in development time, improved dough stability and storage, and superior loss modulus and gas retention capacity. Negative effects comprised an increase in dough resistance and a decrease in dough development height, gas production, gas retention, pasting profile, stickiness, and elasticity. These differences in the OP dough were due to the interactions between polyphenols and fibre with water and the starch-gluten matrix. This study found improvements in dough characteristics following the substitution of wheat flour with low percentages of OP, especially Semidana at 1%. Although higher percentages of OP would be associated with greater nutritional and health benefits, they resulted in a degradation of the dough's attributes, producing a gluten-free-like matrix in the final product.
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Affiliation(s)
- Patricia Dahdah
- Dipartimento di Agraria, Università degli Studi di Sassari, Viale Italia 39, 07100 Sassari, Italy; (P.D.); (R.C.); (M.G.F.); (C.F.)
| | - Roberto Cabizza
- Dipartimento di Agraria, Università degli Studi di Sassari, Viale Italia 39, 07100 Sassari, Italy; (P.D.); (R.C.); (M.G.F.); (C.F.)
| | - Maria Grazia Farbo
- Dipartimento di Agraria, Università degli Studi di Sassari, Viale Italia 39, 07100 Sassari, Italy; (P.D.); (R.C.); (M.G.F.); (C.F.)
| | - Costantino Fadda
- Dipartimento di Agraria, Università degli Studi di Sassari, Viale Italia 39, 07100 Sassari, Italy; (P.D.); (R.C.); (M.G.F.); (C.F.)
| | - Andrea Mara
- Dipartimento di Scienze Chimiche, Fisiche, Matematiche e Naturali, Università degli Studi di Sassari, Via Vienna 2, 07100 Sassari, Italy;
| | - Georges Hassoun
- Department of Environment and Natural Resources, Lebanese University, Beirut P.O. Box 6573/14, Lebanon;
| | - Antonio Piga
- Dipartimento di Agraria, Università degli Studi di Sassari, Viale Italia 39, 07100 Sassari, Italy; (P.D.); (R.C.); (M.G.F.); (C.F.)
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Cardinali F, Belleggia L, Reale A, Cirlini M, Boscaino F, Di Renzo T, Del Vecchio L, Cavalca N, Milanović V, Garofalo C, Cesaro C, Rampanti G, Osimani A, Aquilanti L. Exploitation of Black Olive ( Olea europaea L. cv. Piantone di Mogliano) Pomace for the Production of High-Value Bread. Foods 2024; 13:460. [PMID: 38338595 PMCID: PMC10855532 DOI: 10.3390/foods13030460] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2024] [Revised: 01/25/2024] [Accepted: 01/30/2024] [Indexed: 02/12/2024] Open
Abstract
In this study, the morpho-textural features, total phenolic content (TPC), and antioxidant capacity (AOC) of bread fortified with olive (Olea europaea L.) pomace were evaluated. Fresh olive pomace was subjected to microbiological and chemical (TPC, AOC, and fiber) analyses; then, the same olive pomace was analyzed during 1 to 6 months of storage at 4 °C or -20 °C. All olive pomace samples were used in 10%, 15%, or 20% amounts to produce type 0 soft wheat (Triticum aestivum) and whole wheat bread samples. The volatile organic compounds (VOCs) in the bread samples were also analyzed to assess the effect of the addition of the olive pomace on the flavor profile of the baked products. The TPC and AOC evaluation of olive pomace showed no differences among the analyzed samples (fresh, refrigerated, or frozen). Regarding the bread containing olive pomace, the specific volume was not affected by the amount or the storage methods of the added pomace. Bread samples produced with soft wheat flour showed the lowest hardness values relative to those produced with whole wheat flour, irrespective of the amount or storage method of the olive pomace. Regarding color, the crust and crumb of the bread samples containing 20% olive pomace were significantly darker. The bread samples containing 20% olive pomace had the highest TPC. The bread samples with fresh olive pomace were characterized by terpenoids, ketones, and aldehydes, whereas the bread samples containing refrigerated olive pomace were characterized by alcohols (mainly ethanol), acids, esters, and acetate. Finally, the bread samples with frozen olive pomace showed a volatile profile similar to that of bread produced with fresh olive pomace. Olive pomace was shown to be a suitable ingredient for producing bread with high nutritional value.
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Affiliation(s)
- Federica Cardinali
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy; (F.C.); (L.B.); (V.M.); (C.G.); (C.C.); (G.R.); (L.A.)
| | - Luca Belleggia
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy; (F.C.); (L.B.); (V.M.); (C.G.); (C.C.); (G.R.); (L.A.)
| | - Anna Reale
- Istituto di Scienze dell’Alimentazione, Consiglio Nazionale delle Ricerche, Via Roma 64, 83100 Avellino, Italy; (A.R.); (F.B.); (T.D.R.)
| | - Martina Cirlini
- Dipartimento di Scienze degli Alimenti e del Farmaco, Università di Parma, Viale Parco Area delle Scienze 27/A, 43124 Parma, Italy; (M.C.); (L.D.V.); (N.C.)
| | - Floriana Boscaino
- Istituto di Scienze dell’Alimentazione, Consiglio Nazionale delle Ricerche, Via Roma 64, 83100 Avellino, Italy; (A.R.); (F.B.); (T.D.R.)
| | - Tiziana Di Renzo
- Istituto di Scienze dell’Alimentazione, Consiglio Nazionale delle Ricerche, Via Roma 64, 83100 Avellino, Italy; (A.R.); (F.B.); (T.D.R.)
| | - Lorenzo Del Vecchio
- Dipartimento di Scienze degli Alimenti e del Farmaco, Università di Parma, Viale Parco Area delle Scienze 27/A, 43124 Parma, Italy; (M.C.); (L.D.V.); (N.C.)
| | - Natascia Cavalca
- Dipartimento di Scienze degli Alimenti e del Farmaco, Università di Parma, Viale Parco Area delle Scienze 27/A, 43124 Parma, Italy; (M.C.); (L.D.V.); (N.C.)
| | - Vesna Milanović
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy; (F.C.); (L.B.); (V.M.); (C.G.); (C.C.); (G.R.); (L.A.)
| | - Cristiana Garofalo
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy; (F.C.); (L.B.); (V.M.); (C.G.); (C.C.); (G.R.); (L.A.)
| | - Cristiana Cesaro
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy; (F.C.); (L.B.); (V.M.); (C.G.); (C.C.); (G.R.); (L.A.)
| | - Giorgia Rampanti
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy; (F.C.); (L.B.); (V.M.); (C.G.); (C.C.); (G.R.); (L.A.)
| | - Andrea Osimani
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy; (F.C.); (L.B.); (V.M.); (C.G.); (C.C.); (G.R.); (L.A.)
| | - Lucia Aquilanti
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy; (F.C.); (L.B.); (V.M.); (C.G.); (C.C.); (G.R.); (L.A.)
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Lordi A, Panza O, Conte A, Del Nobile MA. Best Combination of Vegetable By-Products for the Shelf-Life Extension of Fresh Pasta. Foods 2023; 13:44. [PMID: 38201071 PMCID: PMC10778435 DOI: 10.3390/foods13010044] [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: 11/22/2023] [Revised: 12/11/2023] [Accepted: 12/20/2023] [Indexed: 01/12/2024] Open
Abstract
A combination of by-products was studied in fresh handmade pasta. Pomegranate peels and olive oil by-products were used in the range 0-6% (w/w) and properly combined in a total of nine combinations with an equal amount of broccoli by-products (10% w/w). The broccoli by-products were added to improve the sensory acceptance, which was compromised when the two above by-products were added to the dough. To verify the synergic effects, among these by-products, on tagliatelle shelf life, microbiological quality based on the main spoilage groups, sensory properties, appearance of visible molds, pH and moisture content were monitored in all the packaged samples stored at 4 °C. In addition to fortified pasta samples, control tagliatelle was also investigated. A mathematical approach was used to fit experimental data and calculate pasta shelf life. In addition, a mathematical model was also proposed to describe the dependence of the shelf life from each by-product percentage added to the formulation. Results showed that while the control fresh pasta lasted about 3 days for the undesired proliferation of yeasts and coliforms, all fortified samples maintained acceptable quality for at least one week. Depending on the by-product combination, shelf-life values could reach more than 13 days. The best combination of by-products calculated based on the mathematical model, that reached the highest shelf life (13.30 days), corresponded to 10% broccoli by-products combined with 6% olive oil by-products and 6% pomegranate peels.
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Affiliation(s)
| | | | - Amalia Conte
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25-71122 Foggia, Italy; (A.L.); (O.P.); (M.A.D.N.)
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Schmidt L, Vargas BK, Monteiro CS, Pappis L, Mello RDO, Machado AK, Emanuelli T, Ayub MAZ, Moreira JCF, Augusti PR. Bioavailable Phenolic Compounds from Olive Pomace Present Anti-Neuroinflammatory Potential on Microglia Cells. Foods 2023; 12:4048. [PMID: 38002106 PMCID: PMC10670107 DOI: 10.3390/foods12224048] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2023] [Revised: 10/31/2023] [Accepted: 11/03/2023] [Indexed: 11/26/2023] Open
Abstract
The neuroinflammatory process is considered one of the main characteristics of central nervous system diseases, where a pro-inflammatory response results in oxidative stress through the generation of reactive oxygen and nitrogen species (ROS and RNS). Olive (Olea europaea L.) pomace is a by-product of olive oil production that is rich in phenolic compounds (PCs), known for their antioxidant and anti-inflammatory properties. This work looked at the antioxidant and anti-neuroinflammatory effects of the bioavailable PC from olive pomace in cell-free models and microglia cells. The bioavailable PC of olive pomace was obtained through the process of in vitro gastrointestinal digestion of fractionated olive pomace (OPF, particles size < 2 mm) and micronized olive pomace (OPM, particles size < 20 µm). The profile of the PC that is present in the bioavailable fraction as well as its in vitro antioxidant capacity were determined. The anti-neuroinflammatory capacity of the bioavailable PC from olive pomace (0.03-3 mg L-1) was evaluated in BV-2 cells activated by lipopolysaccharide (LPS) for 24 h. The total bioavailable PC concentration and antioxidant activity against peroxyl radical were higher in the OPM than those observed in the OPF sample. The activation of BV-2 cells by LPS resulted in increased levels of ROS and nitric oxide (NO). The bioavailable PCs from both OPF and OPM, at their lowest concentrations, were able to reduce the ROS generation in activated BV-2 cells. In contrast, the highest PC concentration of OPF and OPM was able to reduce the NO levels in activated microglial cells. Our results demonstrate that bioavailable PCs from olive pomace can act as anti-neuroinflammatory agents in vitro, independent of particle size. Moreover, studies approaching ways to increase the bioavailability of PCs from olive pomace, as well as any possible toxic effects, are needed before a final statement on its nutritional use is made.
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Affiliation(s)
- Luana Schmidt
- Institute of Basic Health Sciences, Postgraduate Program in Biological Sciences: Biochemistry, Federal University of Rio Grande do Sul (UFRGS), Ramiro Barcelos Street, 2600-Annex, Porto Alegre CEP 90035-003, RS, Brazil; (L.S.); (J.C.F.M.)
| | - Bruna Krieger Vargas
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Av. Bento Gonçalves, 9500, Campus do Vale, Porto Alegre CEP 91501-970, RS, Brazil (M.A.Z.A.)
| | - Camila Sant’Anna Monteiro
- Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, Camobi, Santa Maria CEP 97105-900, RS, Brazil
| | - Lauren Pappis
- Graduate Program in Nanoscience, Franciscan University, Santa Maria CEP 97105-900, RS, Brazil
- Laboratory of Cell Culture and Genetics, Franciscan University, Santa Maria CEP 97105-900, RS, Brazil
| | - Renius de Oliveira Mello
- Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, Camobi, Santa Maria CEP 97105-900, RS, Brazil
| | - Alencar Kolinski Machado
- Graduate Program in Nanoscience, Franciscan University, Santa Maria CEP 97105-900, RS, Brazil
- Laboratory of Cell Culture and Genetics, Franciscan University, Santa Maria CEP 97105-900, RS, Brazil
| | - Tatiana Emanuelli
- Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, Camobi, Santa Maria CEP 97105-900, RS, Brazil
| | - Marco Antônio Zachia Ayub
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Av. Bento Gonçalves, 9500, Campus do Vale, Porto Alegre CEP 91501-970, RS, Brazil (M.A.Z.A.)
| | - José Cláudio Fonseca Moreira
- Institute of Basic Health Sciences, Postgraduate Program in Biological Sciences: Biochemistry, Federal University of Rio Grande do Sul (UFRGS), Ramiro Barcelos Street, 2600-Annex, Porto Alegre CEP 90035-003, RS, Brazil; (L.S.); (J.C.F.M.)
| | - Paula Rossini Augusti
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Av. Bento Gonçalves, 9500, Campus do Vale, Porto Alegre CEP 91501-970, RS, Brazil (M.A.Z.A.)
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Biernacka B, Dziki D, Różyło R, Gawlik-Dziki U, Nowak R, Pietrzak W. Common Wheat Pasta Enriched with Ultrafine Ground Oat Husk: Physicochemical and Sensory Properties. Molecules 2023; 28:7197. [PMID: 37894676 PMCID: PMC10608821 DOI: 10.3390/molecules28207197] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2023] [Revised: 10/07/2023] [Accepted: 10/18/2023] [Indexed: 10/29/2023] Open
Abstract
Oat husk (hull) is a byproduct of oat processing that is rich in insoluble fiber. The aim of the study was to evaluate the effect of partially replacing wheat flour with oat husk (at levels of 0, 5, 10, 15, and 20 g/100 g) on the physicochemical properties and sensory acceptance of pasta. Additionally, UPLC-MS/MS analysis was performed to identify phenolic acids and flavonoid compounds, and the cooking properties of the pasta were evaluated. The test results indicate that oat husk significantly (p < 0.05) increased the ash and fiber contents in the pasta, while decreasing the protein and fat contents. Moreover, the redness and yellowness of both raw and cooked pasta increased, while lightness decreased as a result of pasta enrichment with oat husk. Oat husk also led to a decrease in the stretching force of cooked samples, although cooking loss increased significantly but did not exceed 8%. The contents of phenolics and antioxidant activity significantly increased with the incorporation of hull in pasta recipes. UPLC-MS/MS analysis showed that the enriched pasta was especially abundant in ferulic acid. Products with up to 10 g of husk/100 g of wheat flour showed good consumer acceptance. However, higher levels of this additive led to notably lower assessments, particularly in terms of pasta texture.
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Affiliation(s)
- Beata Biernacka
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, Poland;
| | - Dariusz Dziki
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, Poland;
| | - Renata Różyło
- Department of Food Engineering and Machines, University of Life Sciences in Lublin, 28 Głęboka St., 20-612 Lublin, Poland;
| | - Urszula Gawlik-Dziki
- Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, 8 Skromna St., 20-704 Lublin, Poland;
| | - Renata Nowak
- Department of Pharmaceutical Botany, Medical University of Lublin, 1 Chodźki St., 20-835 Lublin, Poland; (R.N.)
| | - Wioleta Pietrzak
- Department of Pharmaceutical Botany, Medical University of Lublin, 1 Chodźki St., 20-835 Lublin, Poland; (R.N.)
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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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10
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Ozkan G, Günal-Köroğlu D, Capanoglu E. Valorization of fruit and vegetable processing by-products/wastes. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 107:1-39. [PMID: 37898537 DOI: 10.1016/bs.afnr.2023.06.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/30/2023]
Abstract
Fruit and vegetable processing by-products and wastes are of great importance due to their high production volumes and their composition containing different functional compounds. Particularly, apple, grape, citrus, and tomato pomaces, potato peel, olive mill wastewater, olive pomace and olive leaves are the main by-products that are produced during processing. Besides conventional techniques, ultrasound-assisted extraction, microwave-assisted extraction, pressurized liquid extraction (sub-critical water extraction), supercritical fluid extraction, enzyme-assisted extraction, and fermentation are emerging tools for the recovery of target compounds. On the other hand, in the view of valorization, it is possible to use them in active packaging applications, as a source of bioactive compound (oil, phenolics, carotenoids), as functional ingredients and as biofertilizer and biogas sources. This chapter explains the production of fruit and vegetable processing by-products/wastes. Moreover, the valorization of functional compounds recovered from the fruit and vegetable by-products and wastes is evaluated in detail by emphasizing the type of the by-products/wastes, functional compounds obtained from these by-products/wastes, their extraction conditions and application areas.
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Affiliation(s)
- Gulay Ozkan
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, Turkey.
| | - Deniz Günal-Köroğlu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, Turkey
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, Turkey
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11
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Gerardi C, D'Amico L, Durante M, Tufariello M, Giovinazzo G. Whole Grape Pomace Flour as Nutritive Ingredient for Enriched Durum Wheat Pasta with Bioactive Potential. Foods 2023; 12:2593. [PMID: 37444331 DOI: 10.3390/foods12132593] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2023] [Revised: 06/30/2023] [Accepted: 07/01/2023] [Indexed: 07/15/2023] Open
Abstract
In this study, grape pomace is used as an ingredient to fortify pasta. The grape pomace phenolic component is highly accessible and available for metabolization in the human gut. Hence, grape pomace can be exploited as a source of polyphenols and fiber for sustainable and dietary beneficial food production. Analyses of soluble and bound phenols and volatile compounds in raw and cooked pasta were performed. In the uncooked pasta fortified with pomace, the content of soluble and bound phenolic molecules increased significantly. During the cooking process, the bound phenols were lost, while the soluble phenols doubled. The whole grape pomace flour as a pasta ingredient increased the fiber component by at least double, increased the soluble polyphenol component by at least 10 times, and doubled the isoprenoids (toco-chromanols and carotenoids) while maintaining the unaltered fatty acid content after cooking. In accordance with the polyphenol content, antioxidant activity resulted higher than that of the control pasta. Analysis of volatile compounds in fortified pasta, both uncooked and cooked, indicated an improvement in aromatic profile when compared to the control pasta. Our results show that durum wheat pasta fortified with whole pomace flour has bioactive potential for the reuse of food industry byproducts.
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Affiliation(s)
- Carmela Gerardi
- Institute of Sciences of Food Production, National Research Council of Italy, Via Lecce-Monteroni, 73100 Lecce, Italy
| | - Leone D'Amico
- Institute of Sciences of Food Production, National Research Council of Italy, Via Lecce-Monteroni, 73100 Lecce, Italy
| | - Miriana Durante
- Institute of Sciences of Food Production, National Research Council of Italy, Via Lecce-Monteroni, 73100 Lecce, Italy
| | - Maria Tufariello
- Institute of Sciences of Food Production, National Research Council of Italy, Via Lecce-Monteroni, 73100 Lecce, Italy
| | - Giovanna Giovinazzo
- Institute of Sciences of Food Production, National Research Council of Italy, Via Lecce-Monteroni, 73100 Lecce, Italy
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12
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Kang YW, Joo NM. Optimization of Nutrient-Rich Ice Plant ( Mesembryanthemum crystallinum L.) Paste Fresh Noodle Pasta Using Response Surface Methodology. Foods 2023; 12:2482. [PMID: 37444220 DOI: 10.3390/foods12132482] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2023] [Revised: 06/14/2023] [Accepted: 06/16/2023] [Indexed: 07/15/2023] Open
Abstract
The ice plant is a species that is grown mainly in the dry regions of the American West and contains various minerals and ingredients beneficial for human health, such as inositol and beta-carotene. With the growing trend towards healthy foods, pasta consumption has also increased. Pasta is a convenient and low-glycemic-index food that is composed mainly of carbohydrates, proteins, lipids, dietary fiber, and trace amounts of minerals. The optimal mixing ratio was evaluated to produce pasta of the highest quality in terms of blood sugar elevation and antioxidant efficacy. The components and minerals of the ice plant, including D-pinitol and inositol, were analyzed, and 20 essential amino acids were identified. In this study, we also investigated the quality and characteristics of ice plant paste and eggs, as well as the quality, antioxidant activity, and formulation of raw materials mixed with ice plant at different ratios. Optimal conditions were found to be 46.73 g of ice plant paste in 100 g of durum wheat flour, 20.23 g of egg, and 2 g of salt, providing a way to develop fresh pasta that enhances the health benefits of ice plant paste without excessive moisture and other ingredients.
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Affiliation(s)
- Yeo-Wool Kang
- Department of Food and Nutrition, Sookmyung Women's University, Cheongpa-ro 47gil 100, Yongsan-gu, Seoul 04310, Republic of Korea
| | - Na-Mi Joo
- Department of Food and Nutrition, Sookmyung Women's University, Cheongpa-ro 47gil 100, Yongsan-gu, Seoul 04310, Republic of Korea
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13
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Nguyen TPT, Tran TTT, Ton NMN, Le VVM. Use of Cashew Apple Pomace Powder in Pasta Making: Effects of Powder Ratio on the Product Quality. POL J FOOD NUTR SCI 2023. [DOI: 10.31883/pjfns/159360] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/25/2023] Open
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14
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Effect of Tannins on Cholesterol Content and Its Oxidation in Egg Pasta as Related to Different Pasta Shapes. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03016-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
Abstract
AbstractEgg pasta contains high amount of cholesterol, that upon oxidation, generates oxysterols (COPs), which play a key role in the onset of several human diseases. In this study, the effect of two tannins (esters of ellagic acid, A; esters of gallic acid, B) at three different concentrations (0.25%, 0.50%, 1.00%) was tested in egg pasta considering two different pasta shapes (squared, S; rectangular, F). When tannin B was added, the total phenolic content (TPC) in fresh pasta increased (p < 0.01) and after cooking its content was greater than those obtained with tannin A. The pasta shape affected the presence of cholesterol; its amount in uncooked F shape samples (27.67 ± 0.28 mg/g pasta) was higher than that found in S shape (21.18 ± 0.49 mg/g pasta). In addition, tannin B significantly (p < 0.01) increased the presence of cholesterol in the cooking water (up to 1.04 ± 0.05 μg/mL), in particular in S pasta shape. Tannin B was also greater than tannin A to reduce the content of COPs in fresh egg pasta, while the cooking process did not impact (p > 0.05) the oxidation of cholesterol. The results suggest that tannin B could be applied in the formulation of egg pasta as a strategy for reducing the content of cholesterol and its oxidation products.
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15
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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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16
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Quality Characteristics of Novel Pasta Enriched with Non-Extruded and Extruded Blackcurrant Pomace. Molecules 2022; 27:molecules27238616. [PMID: 36500707 PMCID: PMC9737421 DOI: 10.3390/molecules27238616] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 11/29/2022] [Accepted: 12/03/2022] [Indexed: 12/12/2022] Open
Abstract
Fruit pomace is a valuable by-product in terms of its chemical composition, which potential might be used through transformation of the pomace into food ingredients. The aim of this work was to assess the effect of partial (5% and 10%) substitution of powdered non-extruded or extruded blackcurrant pomace for semolina in pasta formula on nutritional and technological properties of the final product. The pasta was assessed for chemical composition, DPPH antiradical activity, color, cooking and textural properties. Presence of the by-products in the pasta resulted in increased total dietary fiber content (from 1.89 ± 0.06 up to 10.03 ± 0.15 g/100 g, dwb), fat content (from 1.29 ± 0.01 up to 2.70 ± 0.05 g/100 g, dwb) and DPPH antiradical activity (from 253 ± 15 up to 1037 ± 7 µmol TE/g, dwb), as well as in significantly different color (p < 0.05) as compared to the semolina-only pasta. The optimal cooking time was shortened by 1.0−1.5 min and by 2.0 min in the case of the lower and higher, respectively, level of pasta supplementation. The water absorption decreased by up to 32% in the enriched pasta. In general, the cooking loss remained unchanged. The uncooked product containing the extruded fruit pomace was characterized by significantly higher breaking strength (p < 0.05) as compared to the standard pasta. Presence of the pomace also affected texture of the cooked pasta, increasing its firmness and hardness and, when using the non-extruded pomace, the tensile strength. In our research, we have shown that durum wheat pasta enriched with 5 or 10% of powdered blackcurrant pomace or their extrudates constitute a food product of improved nutritional value and of appropriate textural characteristics, while maintaining culinary properties that meet pasta industry requirements.
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17
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Wang J, Brennan MA, Brennan CS, Serventi L. Predictive Glycaemic Response of Pasta Enriched with Juice, Puree, and Pomace from Red Cabbage and Spinach. Nutrients 2022; 14:4575. [PMID: 36364837 PMCID: PMC9654938 DOI: 10.3390/nu14214575] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 10/24/2022] [Accepted: 10/28/2022] [Indexed: 01/12/2024] Open
Abstract
This study reports the digestibility and nutritional quality of pasta made from durum wheat semolina which was partially substituted by puree, juice or pomace from spinach and red cabbage. The results show that 10% substitution of semolina with red cabbage pomace and spinach pomace, 1% substitution of spinach juice, and 2% substitution of spinach puree significantly reduced the area under the curve of the in vitro starch digestion. This reduction was due to a combined effect of decreased starch content, increased dietary fibre content and inhibition of α-amylase caused by vegetable material addition. Total phenolic content (TPC) and antioxidant capacity increased significantly on raw, cooked and digested samples of vegetable fortified pasta compared to control. The β-carotene content of spinach pasta (raw, cooked, and digested) was also higher than that of control. At the 1% substitution level, the juice was more efficient in improving the antioxidant capacity of resultant pasta compared to puree or pomace.
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Affiliation(s)
- Jinghong Wang
- Faculty of Agriculture and Life Sciences, Lincoln University, P.O. Box 85084, Christchurch 7647, New Zealand
- Riddet Research Institute, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Margaret Anne Brennan
- Faculty of Agriculture and Life Sciences, Lincoln University, P.O. Box 85084, Christchurch 7647, New Zealand
| | - Charles Stephen Brennan
- Riddet Research Institute, Private Bag 11 222, Palmerston North 4442, New Zealand
- School of Science, RMIT, Melbourne, VIC 3000, Australia
| | - Luca Serventi
- Faculty of Agriculture and Life Sciences, Lincoln University, P.O. Box 85084, Christchurch 7647, New Zealand
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18
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Kaur M, Dhaliwal M, Kaur H, Singh M, Punia Bangar S, Kumar M, Pandiselvam R. Preparation of antioxidant-rich tricolor pasta using microwave processed orange pomace and cucumber peel powder: A study on nutraceutical, textural, color, and sensory attributes. J Texture Stud 2022; 53:834-843. [PMID: 34910831 DOI: 10.1111/jtxs.12654] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 12/06/2021] [Accepted: 12/08/2021] [Indexed: 12/30/2022]
Abstract
The by-products obtained from orange and cucumber industries, such as pomace and peel, are usually discarded after primary processing. In this study, orange pomace and cucumber peel were microwave dried (180 W for 40 min) to prepare powders and incorporated at varying levels (5%-20%) to prepare tricolor pasta. The prepared pasta was evaluated for its nutraceutical, cooking, textural, and sensory characteristics. The viscoelastic behavior of orange pomace (OPP) and cucumber peel (CPP) powder enriched pasta dough was also analyzed. The elastic modulus (G') and viscous modulus (G″) of dough increased with the incorporation of the higher proportion of pomace and peel powder. The total dietary fiber in pasta incorporated with OPP increased from 10.30% to 20.19%, while it was increased to 24.91% upon the incorporation of CPP. These powders also contributed to the natural orange and green color of pasta. The antioxidant activity of OPP pasta increased from 10.64% to 31.9% and 10.64% to 20.29% in CPP (at a 20% level). Total phenolic content, carotenoid content, and chlorophyll content of OPP and CPP enriched pasta were determined, which progressively increased with increased levels of both the powders. The firmness of OPP increased from 0.29 to 1.54 N and 0.29 to 1.87 N in CPP at their highest level (20%) of addition. Therefore, orange pomace and cucumber peel waste from industries can be efficiently used to prepare pasta with improved nutritional characteristics.
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Affiliation(s)
- Maninder Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab, India
| | - Muskan Dhaliwal
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab, India
| | - Harpreet Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab, India
| | - Manpreet Singh
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab, India
| | - Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, South Carolina, USA
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR - Central Institute for Research on Cotton Technology, Mumbai, Maharashtra, India
| | - Ravi Pandiselvam
- Division of Physiology, Biochemistry and Post-Harvest Technology, ICAR-Central Plantation Crops Research Institute (CPCRI), Kerala, India
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19
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Effect of Black Cumin Cake Addition on the Chemical Composition, Glycemic Index, Antioxidant Activity, and Cooking Quality of Durum Wheat Pasta. Molecules 2022; 27:molecules27196342. [PMID: 36234886 PMCID: PMC9573312 DOI: 10.3390/molecules27196342] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Revised: 09/20/2022] [Accepted: 09/21/2022] [Indexed: 11/22/2022] Open
Abstract
Pasta is a good carrier for plant enrichment substances due to its popularity among consumers. The purpose of the study was to investigate the functional potential and optimize the recipe of pasta made from durum semolina with the addition of black cumin cake at the level of 5, 10, 15, 20, and 25%. The use of black cumin cake resulted in a statistically significant (p ≤ 0.05) increase in the content of protein, fat, ash, and fiber, including both the insoluble and soluble fractions. A reduction in the digestible carbohydrate content, in vitro starch hydrolysis index (HI), was observed. Pasta with a reduced glycemic index (GI) compared to the semolina control was obtained. The content of polyphenols, including flavonoids, in the cake-enriched pasta increased significantly (p ≤ 0.05), which resulted in higher antioxidant activity against DPPH. The increase in the iron content was over 2.5 times higher in the sample with the 25% addition of black cumin cake than in the control sample. The functional addition significantly (p ≤ 0.05) increased the loss of dry matter and influenced the cooking time of pasta.
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20
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Influence of Wheatgrass Juice on Techno-Functional Properties and Bioactive Characteristics of Pasta. J FOOD QUALITY 2022. [DOI: 10.1155/2022/3891983] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Pasta is an excellent source for fortification of ingredients and wheatgrass juice (WGJ) as a natural source of vital nutrients and antioxidants; the study was taken to develop WGJ-rich functional pasta. Wheatgrass juice (WGJ) was added at the rate of 33, 66, and 100% by replacing water during the mixing process of pasta. The samples were assessed by cooking quality, proximate composition, antioxidant properties, color, texture attributes, and sensory evaluation. Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM) were performed. Incorporation of WGJ significantly (
) decreased the optimum cooking time of pasta, whereas water absorption capacity was increased. Cooking loss in pasta increased from 2.89 to 3.21% with increasing levels of WGJ from 33 to 100%. The addition of wheatgrass juice to pasta improved the nutritional and antioxidant profile significantly (
), as evidenced by increases in protein, phenolics, flavonoids, chlorophyll, and antioxidant activities (FRAP, DPPH, and ABTS). The incorporation of wheatgrass juice reduced the L value, whereas
of the pasta enhanced gradually. With the addition of WGJ, the stiffness and hardness of the pasta changed dramatically. FTIR spectra validated the existence of bioactive compounds and chlorophyll pigments in pasta. Sensory data revealed that pasta containing 100% of WGJ was acceptable with the highest overall acceptability score of 7.72.
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21
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Lomuscio E, Bianchi F, Cervini M, Giuberti G, Simonato B, Rizzi C. Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product. Foods 2022; 11:foods11162496. [PMID: 36010496 PMCID: PMC9407225 DOI: 10.3390/foods11162496] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 08/09/2022] [Accepted: 08/16/2022] [Indexed: 11/16/2022] Open
Abstract
Trub is a brewing by-product rich in proteins and fibers. We used trub, after a debittering step, at 5, 10, and 15 g/100 g (PT5, PT10, and PT15, respectively) to fortify durum wheat fresh pasta. Technological and physical–chemical properties, in vitro digestibility, and sensorial characteristics of fortified pasta were determined. The technological aspects of the products were peculiar, suggesting the existence of complex interactions between the gluten network and starch with debittered trub powder. The fortified pasta samples showed a lower glucose release than the control at the end of in vitro starch hydrolysis. Furthermore, in vitro protein digestion rose only in PT15. PT5 and PT10 samples overcame the sensory acceptability threshold of 5, while PT15 showed the lowest acceptability. Debittered trub represents a suitable ingredient in fortified fresh pasta formulation with an up to 10% substitution level without compromising the quality and sensory characteristics of the final product.
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Affiliation(s)
- Elisabetta Lomuscio
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy
| | - Federico Bianchi
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy
| | - Mariasole Cervini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Gianluca Giuberti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Barbara Simonato
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy
- Correspondence:
| | - Corrado Rizzi
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy
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22
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Balbinot Filho CA, Teixeira RF, Azevedo ML, Gautério FGA. Obtaining and characterization of olive (
Olea europaea
L.) pomace flour: an investigation on its applicability in gluten‐free cake formulations added with xanthan. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Clóvis A. Balbinot Filho
- Faculdade de Engenharia de Alimentos, Universidade Federal do Pampa, 96460‐000 Bagé RS Brazil
- Present address: Departamento de Engenharia Química e de Alimentos, EQA, Universidade Federal de Santa Catarina, 88040‐900 Florianópolis SC Brazil
| | - Renata F. Teixeira
- Faculdade de Engenharia de Alimentos, Universidade Federal do Pampa, 96460‐000 Bagé RS Brazil
- Present address: Departamento de Engenharia Química e de Alimentos, EQA, Universidade Federal de Santa Catarina, 88040‐900 Florianópolis SC Brazil
| | - Miriane L. Azevedo
- Faculdade de Engenharia de Alimentos, Universidade Federal do Pampa, 96460‐000 Bagé RS Brazil
| | - Fernanda G. A. Gautério
- Faculdade de Engenharia de Alimentos, Universidade Federal do Pampa, 96460‐000 Bagé RS Brazil
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23
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Saraiva BR, Zancheta JC, Sversut Gibin M, Anjo FA, Lazzari A, Machado Filho ER, Sato F, Matumoto-Pintro P. Brewing by-product valorisation: trub debittered for nutritional and quality improvement of pasta. Int J Food Sci Nutr 2022; 73:915-926. [PMID: 35775312 DOI: 10.1080/09637486.2022.2090519] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Abstract
Trub, a brewing by-product, can be used as alternative ingredient for foods nutritional enrichment after its bitter compounds extraction. Study presents the optimisation of bitter compounds extraction from trub by Box-Behnken design, and use of debittered trub (DT) as new ingredient to enrich pasta. Bitterness extraction process was evaluated at different pH levels, time and extraction steps, and physical-chemical properties of DT (obtained under optimal conditions) were evaluated. Pasta was enriched with DT (5%, 10% and 15%) and its physical-chemical and quality properties were evaluated. Protein structure and chemical composition of trub were altered after process, also modifying its technological properties. Pasta with 10% DT increased in 33.51% protein content. Interaction of DT and wheat proteins resulted in a more compact structure, and DT water absorption capacity provided pasta texture changes. DT use improved pasta nutritional and quality properties, enabling trub valorisation and its use as vegetable proteins alternative source.
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Affiliation(s)
- Bianka Rocha Saraiva
- Programa de Pós-Graduação em Ciência de Alimentos, Universidade Estadual de Maringá, Maringá, Brazil
| | - Julia Castilho Zancheta
- Laboratório de Tecnologia de Transformação e Conservação de Produtos Agropecuários, Universidade Estadual de Maringá, Maringá, Brazil
| | - Mariana Sversut Gibin
- Programa de Pós-Graduação em Física, Universidade Estadual de Maringá, Maringá, Brazil
| | - Fernando Antônio Anjo
- Programa de Pós-Graduação em Ciência de Alimentos, Universidade Estadual de Maringá, Maringá, Brazil
| | - Anderson Lazzari
- Programa de Pós-Graduação em Ciência de Alimentos, Universidade Estadual de Maringá, Maringá, Brazil
| | | | - Francielle Sato
- Programa de Pós-Graduação em Física, Universidade Estadual de Maringá, Maringá, Brazil
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Bianchi F, Giuberti G, Cervini M, Simonato B. Fortification of Durum Wheat Fresh Pasta with Maqui (Aristotelia chilensis) and Its Effects on Technological, Nutritional, Sensory Properties, and Predicted Glycemic Index. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02838-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
AbstractPasta, a staple food worldwide consumed, was fortified with maqui (Aristotelia chilensis) berry powder (MBP) and the effect of MBP inclusion was evaluated concerning technological, nutritional, and sensory properties. Fresh pasta samples were formulated by replacing 0, 7.5, and 15 g 100 g−1 of durum wheat semolina with MBP. The inclusion of MBP did not affect the moisture content, but the water activity decreased in the fortified samples, while pH values decreased with increasing MBP levels in the recipe. The pasta fully cooking time and the swelling index were reduced, while the cooking loss and the firmness increased with increasing MBP levels. In addition, MBP increased the total dietary fiber, ash, and phenol contents, along with the in vitro antioxidant activities. The starch hydrolysis index and the predicted glycemic index of cooked fresh pasta decreased along with the increase of MBP addition. The MPB addition to fresh pasta could represent a valuable strategy for increasing its nutritional value, maintaining pasta’s technological properties without affecting the sensory acceptability.
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25
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Erinle TJ, Adewole DI. Fruit pomaces-their nutrient and bioactive components, effects on growth and health of poultry species, and possible optimization techniques. ANIMAL NUTRITION (ZHONGGUO XU MU SHOU YI XUE HUI) 2022; 9:357-377. [PMID: 35600557 PMCID: PMC9110891 DOI: 10.1016/j.aninu.2021.11.011] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 08/16/2021] [Revised: 11/15/2021] [Accepted: 11/30/2021] [Indexed: 12/12/2022]
Abstract
The ever-growing human population, coupled with the exigent need to meet the increasing demand for poultry meat and egg, has put the onus on poultry nutritionists and farmers to identify alternative feed ingredients that could assure the least-cost feed formulation. In addition, the public desire for non-antibiotic-treated poultry products has also necessitated the ultimate search for potent antibiotic alternatives for use in poultry production. While some identified alternatives are promising, their cost implications and technical know-how requirements may discourage their ease of adoption in poultry. The use of plants and/or their by-products, like fruit pomaces, present a pocket-friendly advantage and as a result, are gaining much interest. This is traceable to their rich phytochemical profile, nutritional composition, ready availability, and relatively cheap cost. The fruit juice and wine pressing industries generate a plethora of fruit wastes annually. Interestingly, fruit pomaces contain appreciable dietary fibre, protein, and phenolic compounds, and thus, their adoption could serve the poultry industry in dual capacities including as substitutes to antibiotics and some conventional feedstuff. Thus, there is a possibility to reduce fruit wastes produced and feed-cost in poultry farming from environmental and economical standpoints, respectively. This review seeks to provide reinforcing evidence on the applicability and impact of fruit pomaces in poultry nutrition.
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Affiliation(s)
- Taiwo J Erinle
- Department of Animal Science and Aquaculture, Faculty of Agriculture, Dalhousie University, Truro, NS B2N 5E3 Canada
| | - Deborah I Adewole
- Department of Animal Science and Aquaculture, Faculty of Agriculture, Dalhousie University, Truro, NS B2N 5E3 Canada
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26
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Upgrading Common Wheat Pasta by Fiber-Rich Fraction of Potato Peel Byproduct at Different Particle Sizes: Effects on Physicochemical, Thermal, and Sensory Properties. Molecules 2022; 27:molecules27092868. [PMID: 35566217 PMCID: PMC9101751 DOI: 10.3390/molecules27092868] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Revised: 04/25/2022] [Accepted: 04/26/2022] [Indexed: 02/04/2023] Open
Abstract
Fiber-enriched food has numerous health benefits. This study develops functional fiber-enriched pasta (FEP) by partially substituting wheat flour for alcohol-insoluble residue prepared from potato processing byproducts (AIR-PPB) at various particle sizes (PS). The independent variables’ effects, AIR-PPB at 2–15% substitution levels, and PS 40–250 µm were investigated in terms of chemical, cooking, thermal, and sensory properties. AIR-PPB is rich in total dietary fibers (TDF) (83%), exhibiting high water-holding capacity (WHC) and vibrant colors. Different concentrations of AIR-PPB increase TDF content in FEPs by 7–21 times compared to the control pasta (CP). Although the optimal cooking time (OCT) decreases by 15–18% compared to CP, where a lower OCT should reduce cooking time and save energy, cooking loss (Cl) increases slightly but remains within an acceptable range of 8%. Additionally, AIR-PPB altered the texture properties of FEP, with a moderate decrease in mass increase index (MII), firmness, and stickiness. AIR-PPB impairs the gluten network’s structure in pasta due to AIR-PPB’s WHC, which competes with starch for water binding, increasing the starch gelatinization temperature. FEPs show an increased lightness and yellowness and improved sensory properties. Highly acceptable FEPs were obtained for the following substitution levels: FEP11 (AIR-PPB at 2% and PS of 145 µm), FEP9 (AIR-PPB 4% level with PS of 70 µm), FEP6 (AIR-PPB of 4% level with 219 µm PS), and FEP1 (AIR-PPB = 8.5% with 40 µm PS), as compared to other FEPs.
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Krishnakumar N, Prabhasankar P. Sesbania grandiflora
as a food ingredient in pasta making: processing, rheology and its quality evaluation. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16640] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Nivedha Krishnakumar
- Flour Milling Baking and Confectionery Technology Department CSIR‐Central Food Technological Research Institute, Mysore, Karnataka, 570020, India
- Academy of Scientific and Innovative Research Ghaziabad Uttar Pradesh India
| | - P Prabhasankar
- Flour Milling Baking and Confectionery Technology Department CSIR‐Central Food Technological Research Institute, Mysore, Karnataka, 570020, India
- Academy of Scientific and Innovative Research Ghaziabad Uttar Pradesh India
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Bawa K, Brar JK, Singh A, Gupta A, Kaur H, Bains K. Wheatgrass powder enriched functional pasta: Techno-functional, phytochemical, textural, sensory and structural characterization. J Texture Stud 2022; 53:517-530. [PMID: 35363375 DOI: 10.1111/jtxs.12680] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 03/10/2022] [Accepted: 03/24/2022] [Indexed: 11/27/2022]
Abstract
Influence of semolina replacement with wheatgrass powder (WGP) (3-15%) was evaluated with reference to nutritional, techno-functional, phytochemical, textural and structural characteristics of functional pasta. Results showed that incorporation of WGP significantly (p < 0.05) decreased the pasting viscosity of flour blends, while it increases the water and oil absorption capacity and water solubility index. Increased levels of WGP significantly decreased the optimum cooking time from 6.00-4.22 min but increased the cooking loss (2.83-4.36%). Enrichment of pasta with WGP significantly (p < 0.05) enhanced the protein (12.16-17.33 g/100 g), fiber (1.21-4.60 g/100 g), antioxidant activities in terms of DPPH, FRAP, and ABTS. The total phenolic and flavonoid content increased from 56.20-253.90 mg GAE/100 g and 47.41-202.90 mg QE/100 g in the functional pasta. Addition of WGP significantly (p < 0.05) decreased the lightness (L*) while greenness (-a*) of the pasta increased progressively owing to the total chlorophyll pigment. The firmness and toughness of the pasta increased up to 9% WGP level and decreased further, owing to the interaction between WGP protein and fiber with gluten protein matrix as evident from Scanning Electron Microscopy (SEM). Furthermore, cooking of pasta results in significant reduction in all the components in comparison to uncooked pasta. Fourier Transform Infrared (FTIR) spectroscopy further confirmed the presence of phenols, flavonoids and chlorophyll in WGP incorporated pasta. Overall acceptability scores of pastas with 9% WGP found to have highest (7.57), and with increase in further level of WGP, sensory scores decreased (6.55). Moreover, principal component analysis also compliments the sensory results for 9% WGP incorporated pasta.
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Affiliation(s)
- Keshavdeep Bawa
- Department of Food and Nutrition, Punjab Agricultural University, Ludhiana, Punjab
| | - Jaswinder Kaur Brar
- Department of Food and Nutrition, Punjab Agricultural University, Ludhiana, Punjab
| | - Arashdeep Singh
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab
| | - Antima Gupta
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab
| | - Harpreet Kaur
- Research Fellow, Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab
| | - Kiran Bains
- Department of Food and Nutrition, Punjab Agricultural University, Ludhiana, Punjab
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Cecchi L, Migliorini M, Giambanelli E, Canuti V, Bellumori M, Mulinacci N, Zanoni B. Exploitation of virgin olive oil by-products (Olea europaea L.): phenolic and volatile compounds transformations phenomena in fresh two-phase olive pomace ('alperujo') under different storage conditions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2515-2525. [PMID: 34676895 PMCID: PMC9298029 DOI: 10.1002/jsfa.11593] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/11/2021] [Revised: 10/04/2021] [Accepted: 10/22/2021] [Indexed: 05/27/2023]
Abstract
BACKGROUND Much effort has recently been spent for re-using virgin olive oil by-products as nutraceutical ingredients for human diet thanks to their richness in bioactive phenols, but their management is not easy for producers. We aimed to provide useful information for a better management of fresh olive pomace before drying, by studying the phenolic and volatile compounds transformations phenomena of fresh olive pomace stored under different conditions planned to simulate controlled and uncontrolled temperature conditions in olive oil mills. RESULTS The evolution of the phenolic and volatile compounds was studied by high-performance liquid chromatography-diode array detector mass spectrometry (HPLC-DAD-MS) and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). The phenolic profile varied rapidly during storage: the verbascoside content decreased about 70% after 17 days even at 4 °C, while the content of simple phenols such as hydroxytyrosol and caffeic acid increased over time. The low temperature was able to slow down these phenomena. A total of 94 volatile organic compounds (VOCs) were detected in the fresh olive pomace, with a prevalence of lipoxygenase (LOX) VOCs (78%), mainly aldehydes (19 490.9 μg kg-1 ) despite the higher number of alcohols. A decrease in LOX volatiles and a quick development of the ones linked to off-flavors (carboxylic acids, alcohols, acetates) were observed, in particular after 4 days of storage at room temperature. Only storage at 4 °C allowed these phenomena to be slowed down. CONCLUSION To preserve the natural phenolic phytocomplex of fresh olive pomace before drying and to avoid off-flavors development, storage in open containers must be avoided and a short storage in cold rooms (7-10 days) is to be preferred. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Lorenzo Cecchi
- Department of NEUROFARBAUniversity of FlorenceFlorenceItaly
| | | | | | - Valentina Canuti
- Department of AgriculturalFood and Forestry Systems Management (DAGRI), University of FlorenceFlorenceItaly
| | | | | | - Bruno Zanoni
- Department of AgriculturalFood and Forestry Systems Management (DAGRI), University of FlorenceFlorenceItaly
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30
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Carpentieri S, Larrea-Wachtendorff D, Donsì F, Ferrari G. Functionalization of pasta through the incorporation of bioactive compounds from agri-food by-products: Fundamentals, opportunities, and drawbacks. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.011] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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31
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Olive Cake Powder as Functional Ingredient to Improve the Quality of Gluten-Free Breadsticks. Foods 2022; 11:foods11040552. [PMID: 35206029 PMCID: PMC8871176 DOI: 10.3390/foods11040552] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 02/11/2022] [Accepted: 02/12/2022] [Indexed: 02/06/2023] Open
Abstract
The growing demand for high-quality gluten-free baked snacks has led researchers to test innovative ingredients. The aim of this work was to assess the feasibility of olive cake powder (OCP) to be used as a functional ingredient in gluten-free (GF) breadsticks. OCP was used by replacing 1, 2, and 3% of maize flour into GF breadstick production (BS1, BS2, BS3, respectively), and their influence on nutritional, bioactive, textural, and sensorial properties was assessed and compared with a control sample (BSC). BS1, BS2, and BS3 showed a higher lipid, moisture, and ash content. BS2 and BS3 had a total dietary fibre higher than 3 g 100 g−1, achieving the nutritional requirement for it to be labelled as a “source of fibre”. The increasing replacement of olive cake in the formulation resulted in progressively higher total phenol content and antioxidant activity for fortified GF breadsticks. The L* and b* values decreased in all enriched GF breadsticks when compared with the control, while hardness was the lowest in BS3. The volatile profile highlighted a significant reduction in aldehydes, markers of lipid oxidation, and Maillard products (Strecker aldehydes, pyrazines, furans, ketones) in BS1, BS2, and BS3 when compared with BSC. The sensory profile showed a strong influence of OCP addition on GF breadsticks for almost all the parameters considered, with a higher overall pleasantness score for BS2 and BS3.
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32
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Olive Pomace and Pâté Olive Cake as Suitable Ingredients for Food and Feed. Microorganisms 2022; 10:microorganisms10020237. [PMID: 35208692 PMCID: PMC8880501 DOI: 10.3390/microorganisms10020237] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2021] [Revised: 01/19/2022] [Accepted: 01/20/2022] [Indexed: 02/06/2023] Open
Abstract
Olive oil extraction generates several by-products that represent an environmental issue, mainly for Mediterranean countries where olive oil is mostly produced. These by-products represent an ecological issue for their phenolic components, such as oleuropein, hydroxytyrosol, and tyrosol. However, olive oil by-products can be treated and properly exploited in different fields for their health-promoting properties, and they represent great potential for the food and beverage, cosmetic, and pharmaceutical industries. Furthermore, recovery and treatment processes can contribute to efficient waste management, which can enhance the sustainability of the olive oil industry, and in turn, lead to relevant economic benefits. The solid waste, i.e., olive pomace, could be considered to be a suitable matrix or primary resource of molecules with high added value due to their high phenolic content. Olive pomace, at different moisture contents, is the main by-product obtained from two- or three-phase extraction systems. A commonly used centrifugal extraction system, i.e., a multiphase decanter (DMF), does not require the addition of water and can generate a new by-product called pâté or olive pomace cake, consisting of moist pulp that is rich in phenols, in particular, secoiridoids, without any trace of kernel. Although several reviews have been published on olive wastes, only a few reviews have specifically focused on the solid by-products. Therefore, the aim of the present review is to provide a comprehensive overview on the current valorization of the main solid olive oil by-products, in particular, olive pomace or pâté olive cake, highlighting their use in different fields, including human nutrition.
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33
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Ribeiro TB, Voss GB, Coelho MC, Pintado ME. Food waste and by-product valorization as an integrated approach with zero waste: Future challenges. FUTURE FOODS 2022. [DOI: 10.1016/b978-0-323-91001-9.00017-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
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34
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Oliveira COD, Tavares AT, Castro JPN, Ávila SLCD, Gheller SMM, Soares SL, Gonçalves FM, Bongalhardo DC. Reproductive parameters and weight gain of roosters fed with waste oil from olive culture. ACTA SCIENTIARUM: ANIMAL SCIENCES 2021. [DOI: 10.4025/actascianimsci.v44i1.53597] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
Waste oil from olive oil extraction industry was used, instead of soybean oil, in heavy roosters’ diet in order to evaluate birds’ reproductive parameters. A total of forty roosters were housed individually in boxes with 1.2 m². Two experimental diets were used: control diet, based on corn, soybean meal, and soybean oil; and test diet, where soybean oil was totally replaced by waste oil. In order to verify weight gain and feed intake, animals were individually weighed weekly. Seven semen collections were performed with fifteen-day interval. Reproductive variables analyzed sperm volume, motility, concentration, and morphology. No statistical difference (p > 0.05) was observed between treatments at the different collection periods for the variables sperm volume, motility, and concentration. There was a statistically significant difference between treatments for body weight in periods three (p = 0.04), and seven (p = 0.04). Statistical differences (p = 0.01) were also observed between treatments for abnormal sperm morphology. Among collection periods, statistical difference was observed for motility (p = 0.00), and sperm concentration (p = 0.01). Total replacement of soybean oil by waste oil from olive oil extraction in young heavy roosters’ diets does not affect sperm volume, motility, and concentration; reduces defects in sperm tail, and promotes better weight gain control.
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35
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Bianchi F, Lomuscio E, Rizzi C, Simonato B. Predicted Shelf-Life, Thermodynamic Study and Antioxidant Capacity of Breadsticks Fortified with Grape Pomace Powders. Foods 2021; 10:foods10112815. [PMID: 34829095 PMCID: PMC8622716 DOI: 10.3390/foods10112815] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2021] [Revised: 11/04/2021] [Accepted: 11/12/2021] [Indexed: 12/14/2022] Open
Abstract
Grape pomace (GP), is the main winemaking by-product and could represent a valuable functional food ingredient being a source of bioactive compounds, like polyphenols. Polyphenols prevent many non-communicable diseases and could contrast the oxidation reaction in foods. However, the high content in polyunsaturated fatty acid, the described pro-oxidant potential action of some polyphenols and the complex interactions with other components of matrices during food processing must be considered. Indeed, all these factors could promote oxidative reactions and require focused and specific assay. The aims of this study were to evaluate the effects of GP powder (GPP) addition (at 0%, 5% and 10% concentrations) in breadsticks formulations both on the antioxidant activity at room temperature during storage and on the shelf-life by the OXITEST predictive approach. GPP fortification increased the total polyphenols content and the antioxidant activities of breadsticks. FRAP reduced during the first two days of storage at room temperature, TPC increased during the 75 days, while ABTS showed a slight progressive decrease. However, GP negatively influenced OXITEST estimated shelf-life of breadsticks, incrementing the oxidation rate. In conclusion, even if GP fortification of breadsticks could improve the nutritional value of the products, the increased commercial perishability represents a drawback that must be considered.
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36
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Madureira J, Margaça FMA, Santos-Buelga C, Ferreira ICFR, Verde SC, Barros L. Applications of bioactive compounds extracted from olive industry wastes: A review. Compr Rev Food Sci Food Saf 2021; 21:453-476. [PMID: 34773427 DOI: 10.1111/1541-4337.12861] [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: 07/01/2021] [Revised: 09/20/2021] [Accepted: 09/23/2021] [Indexed: 11/28/2022]
Abstract
The wastes generated during the olive oil extraction process, even if presenting a negative impact for the environment, contain several bioactive compounds that have considerable health benefits. After suitable extraction and purification, these compounds can be used as food antioxidants or as active ingredients in nutraceutical and cosmetic products due to their interesting technological and pharmaceutical properties. The aim of this review, after presenting general applications of the different types of wastes generated from this industry, is to focus on the olive pomace produced by the two-phase system and to explore the challenging applications of the main individual compounds present in this waste. Hydroxytyrosol, tyrosol, oleuropein, oleuropein aglycone, and verbascoside are the most abundant bioactive compounds present in olive pomace. Besides their antioxidant activity, these compounds also demonstrated other biological properties such as antimicrobial, anticancer, or anti-inflammatory, thus being used in formulations to produce pharmaceutical and cosmetic products or in the fortification of food. Nevertheless, it is mandatory to involve both industries and researchers to create strategies to valorize these byproducts while maintaining environmental sustainability.
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Affiliation(s)
- Joana Madureira
- Centro de Ciências e Tecnologias Nucleares (C2TN), Instituto Superior Técnico, Universidade de Lisboa, Loures, Portugal.,Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, Portugal.,Grupo de Investigación en Polifenoles (GIP-USAL), Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno s /n, Salamanca, Spain
| | - Fernanda M A Margaça
- Centro de Ciências e Tecnologias Nucleares (C2TN), Instituto Superior Técnico, Universidade de Lisboa, Loures, Portugal
| | - Celestino Santos-Buelga
- Grupo de Investigación en Polifenoles (GIP-USAL), Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno s /n, Salamanca, Spain.,Unidad de Excelencia Producción, Agrícola y Medioambiente (AGRIENVIRONMENT), Parque Científico, Universidad de Salamanca, Salamanca, Spain
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, Portugal
| | - Sandra Cabo Verde
- Centro de Ciências e Tecnologias Nucleares (C2TN), Instituto Superior Técnico, Universidade de Lisboa, Loures, Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, Portugal
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Sayin F, Tunali Akar S, Akar T, Celik S, Gedikbey T. Chitosan immobilization and Fe 3O 4 functionalization of olive pomace: An eco-friendly and recyclable Pb 2+ biosorbent. Carbohydr Polym 2021; 269:118266. [PMID: 34294298 DOI: 10.1016/j.carbpol.2021.118266] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2021] [Revised: 05/10/2021] [Accepted: 05/26/2021] [Indexed: 12/21/2022]
Abstract
An effective and sustainable biosorbent (MagOPIC) was prepared from chitosan and olive pomace by the combined action of immobilization and magnetic modification to remediate Pb2+-contaminated waters. Pb2+ sorption yield at the end of the equilibrium (45 min) period was estimated to be 98.56 ± 0.28% at pH 5.5. Agitation speed, ionic strength, and temperature did not significantly affect the Pb2+ biosorption. Biosorption kinetics are successfully fitted by the pseudo-second-order equation while the equilibrium biosorption data are properly modeled using the Freundlich and D-R isotherms. MagOPIC has also exhibited a high biosorption yield in the column tests (≥99%) and showed remarkable stability up to twenty consecutive regeneration cycles. Furthermore, it was successfully used for the treatment of Pb2+ containing real wastewater. The findings of this work highlighted the potential use of MagOPIC as a novel, cost-effective and eco-friendly biosorbent for the Pb2+ removal from the contaminated aquatic phase.
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Affiliation(s)
- Fatih Sayin
- Department of Chemistry, Faculty of Science and Letters, Eskisehir Osmangazi University, TR-26040 Eskisehir, Turkey.
| | - Sibel Tunali Akar
- Department of Chemistry, Faculty of Science and Letters, Eskisehir Osmangazi University, TR-26040 Eskisehir, Turkey
| | - Tamer Akar
- Department of Chemistry, Faculty of Science and Letters, Eskisehir Osmangazi University, TR-26040 Eskisehir, Turkey
| | - Sema Celik
- Department of Chemistry, Faculty of Science and Letters, Eskisehir Osmangazi University, TR-26040 Eskisehir, Turkey
| | - Tevfik Gedikbey
- Department of Chemistry, Faculty of Science and Letters, Eskisehir Osmangazi University, TR-26040 Eskisehir, Turkey
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38
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New ingredients and alternatives to durum wheat semolina for a high quality dried pasta. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.07.005] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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39
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Lawal OM, Sanni O, Oluwamukomi M, Fogliano V, Linnemann AR. The addition of fluted pumpkin (Telfairia occidentalis) leaf powder improves the techno-functional properties of cassava pasta. FOOD STRUCTURE 2021. [DOI: 10.1016/j.foostr.2021.100241] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Emerging Green Techniques for the Extraction of Antioxidants from Agri-Food By-Products as Promising Ingredients for the Food Industry. Antioxidants (Basel) 2021; 10:antiox10091417. [PMID: 34573049 PMCID: PMC8471374 DOI: 10.3390/antiox10091417] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2021] [Accepted: 09/01/2021] [Indexed: 11/18/2022] Open
Abstract
Nowadays, the food industry is heavily involved in searching for green sources of valuable compounds, to be employed as potential food ingredients, to cater to the evolving consumers’ requirements for health-beneficial food ingredients. In this frame, agri-food by-products represent a low-cost source of natural bioactive compounds, including antioxidants. However, to effectively recover these intracellular compounds, it is necessary to reduce the mass transfer resistances represented by the cellular envelope, within which they are localized, to enhance their extractability. To this purpose, emerging extraction technologies, have been proposed, including Supercritical Fluid Extraction, Microwave-Assisted Extraction, Ultrasound-Assisted Extraction, High-Pressure Homogenization, Pulsed Electric Fields, High Voltage Electrical Discharges. These technologies demonstrated to be a sustainable alternative to conventional extraction, showing the potential to increase the extraction yield, decrease the extraction time and solvent consumption. Additionally, in green extraction processes, also the contribution of solvent selection, as well as environmental and economic aspects, represent a key factor. Therefore, this review focused on critically analyzing the main findings on the synergistic effect of low environmental impact technologies and green solvents towards the green extraction of antioxidants from food by-products, by discussing the main associated advantages and drawbacks, and the criteria of selection for process sustainability.
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Wang J, Brennan MA, Brennan CS, Serventi L. Effect of Vegetable Juice, Puree, and Pomace on Chemical and Technological Quality of Fresh Pasta. Foods 2021; 10:foods10081931. [PMID: 34441708 PMCID: PMC8393622 DOI: 10.3390/foods10081931] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Revised: 08/16/2021] [Accepted: 08/16/2021] [Indexed: 11/21/2022] Open
Abstract
Vegetable pasta is a premium product, and its consumption may deliver health benefits by increasing vegetable intake. This study investigated the replacement of semolina with juice, puree, and pomace of spinach and red cabbage. The effect of replacement on chemical composition, cooking performance (cooking loss, swelling index, water absorption), texture quality (elasticity, firmness), and colour was evaluated. The cooking loss of pasta made with spinach juice and spinach puree at 1 g/100 g substitution was the same as the control, while all other samples had a higher cooking loss. Spinach pasta had a higher breaking force but lower breaking distance in the tensile test than the control, while red cabbage pasta had a lower breaking force and breaking distance. Spinach juice fortified pasta was firmer than the control. Red cabbage juice pasta was less firm than other forms of fortified pasta at 1 g/100 g substitution level. Spinach and red cabbage juice are better colorants than puree or pomace as they change the colour of the pasta more dramatically at the same substitution level. Cooking performance and texture quality of spinach juice pasta were better than other samples, which indicates a premium pasta product for the food industry.
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Affiliation(s)
- Jinghong Wang
- Department of Wine, Food and Molecular Biosciences, Lincoln University, P.O. Box 85084, Lincoln 7647, New Zealand; (J.W.); (M.A.B.); (C.S.B.)
- Riddet Institute, Palmerston North 4442, New Zealand
| | - Margaret Anne Brennan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, P.O. Box 85084, Lincoln 7647, New Zealand; (J.W.); (M.A.B.); (C.S.B.)
| | - Charles Stephen Brennan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, P.O. Box 85084, Lincoln 7647, New Zealand; (J.W.); (M.A.B.); (C.S.B.)
- Riddet Institute, Palmerston North 4442, New Zealand
- School of Science, RMIT University, P.O. Box 2474, Melbourne, VIC 3001, Australia
| | - Luca Serventi
- Department of Wine, Food and Molecular Biosciences, Lincoln University, P.O. Box 85084, Lincoln 7647, New Zealand; (J.W.); (M.A.B.); (C.S.B.)
- Correspondence: ; Tel.: +64-3-423-0860
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Simsek M, Süfer Ö. Olive pomace from olive oil processing as partial flour substitute in breadsticks: Bioactive, textural, sensorial and nutritional properties. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15705] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Meric Simsek
- Department of Food Engineering Osmaniye Korkut Ata University Osmaniye Turkey
| | - Özge Süfer
- Department of Food Engineering Osmaniye Korkut Ata University Osmaniye Turkey
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Current Trends in Enrichment of Wheat Pasta: Quality, Nutritional Value and Antioxidant Properties. Processes (Basel) 2021. [DOI: 10.3390/pr9081280] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023] Open
Abstract
Wheat pasta is one of the most important cereal products and is becoming increasingly popular worldwide because of its convenience, simple formulation, long shelf life, and high energetic value. Wheat pasta is usually obtained from refined flour rich in carbohydrates but with low content of phytochemicals, micronutrients, and fibre. The increased demand of consumers for healthy foods has generated interest among both researchers and food producers in developing functional food products. This review showcases the current trends in pasta fortification. Changes in the nutritional value, cooking quality, sensory attributes, and antioxidant properties of durum and common wheat pasta enriched with both plant and animal raw materials are discussed.
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Bianchi F, Tolve R, Rainero G, Bordiga M, Brennan CS, Simonato B. Technological, nutritional and sensory properties of pasta fortified with agro‐industrial by‐products: a review. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15168] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Federico Bianchi
- Department of Biotechnology University of Verona Strada Le Grazie 15 Verona 37134 Italy
| | - Roberta Tolve
- Department of Biotechnology University of Verona Strada Le Grazie 15 Verona 37134 Italy
| | - Giada Rainero
- Department of Biotechnology University of Verona Strada Le Grazie 15 Verona 37134 Italy
| | - Matteo Bordiga
- Dipartimento di Scienze del Farmaco Università degli Studi del Piemonte Orientale “A. Avogadro” Largo Donegani 2 Novara 28100 Italy
| | | | - Barbara Simonato
- Department of Biotechnology University of Verona Strada Le Grazie 15 Verona 37134 Italy
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Iuga M, Mironeasa S. Use of Grape Peels By-Product for Wheat Pasta Manufacturing. PLANTS (BASEL, SWITZERLAND) 2021; 10:926. [PMID: 34066588 PMCID: PMC8148588 DOI: 10.3390/plants10050926] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/04/2021] [Revised: 04/21/2021] [Accepted: 05/04/2021] [Indexed: 05/05/2023]
Abstract
Grape peels (GP) use in pasta formulation represents an economic and eco-friendly way to create value-added products with multiple nutritional benefits. This study aimed to evaluate the effect of the GP by-product on common wheat flour (Triticum aestivum), dough and pasta properties in order to achieve the optimal level that can be incorporated. Response surface methodology (RSM) was performed taking into account the influence of GP level on flour viscosity, dough cohesiveness and complex modulus, pasta color, fracturability, chewiness, cooking loss, total polyphenols, dietary fibers and resistant starch amounts. The result show that 4.62% GP can be added to wheat flour to obtain higher total polyphenols, resistant starch and dietary fiber contents with minimum negative effects on pasta quality. Flour viscosity, dough cohesiveness, complex modulus and pasta fracturability of the optimal sample were higher compared to the control, while chewiness was lower. Proteins' secondary structures were influenced by GP addition, while starch was not affected. Smooth starch grains embedded in a compact protein structure containing GP fiber was observed. These results show that GP can be successfully incorporated in wheat pasta, offering nutritional benefits by their antioxidants and fiber contents, without many negative effects on the final product's properties.
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Affiliation(s)
- Mădălina Iuga
- Faculty of Food Engineering, Ştefan cel Mare University of Suceava, 13 Universitatii Street, 720229 Suceava, Romania
| | - Silvia Mironeasa
- Faculty of Food Engineering, Ştefan cel Mare University of Suceava, 13 Universitatii Street, 720229 Suceava, Romania
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Gluten-Free Breadsticks Fortified with Phenolic-Rich Extracts from Olive Leaves and Olive Mill Wastewater. Foods 2021; 10:foods10050923. [PMID: 33922194 PMCID: PMC8146876 DOI: 10.3390/foods10050923] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 04/18/2021] [Accepted: 04/19/2021] [Indexed: 12/17/2022] Open
Abstract
Nowadays, food processing by-products, which have long raised serious environmental concerns, are recognized to be a cheap source of valuable compounds. In the present study, incorporation of phenolic-rich extracts (500 and 1000 mg kg−1) from olive leaves (OL) and olive mill wastewater (OMW) into conventional gluten-free formulations has been exploited as a potential strategy for developing nutritious and healthy breadsticks with extended shelf-life. To this end, moisture, water activity (aw), visual and textural properties, the composition of biologically active compounds (soluble, insoluble, and bio-accessible polyphenols), antioxidant activity, oxidation stability, and consumer preference of the resulting breadsticks were investigated. Fortified breadsticks had higher moisture and aw, lower hardness, and similar color in comparison to the control, especially in the case of OL extract supplementation. All enriched formulations significantly affected the phenolic composition, as evidenced by the decrease in insoluble/soluble polyphenols ratio (from 7 in the control up to 3.1 and 4.5 in OL and OMW, respectively), and a concomitant increase in polyphenol bio-accessibility (OL: 14.5–23% and OMW: 10.4–15% rise) and antioxidant activity (OL: 20–36% and OMW: 11–16% rise). Moreover, a significant shelf-life extension was observed in all fortified breadsticks (especially in case of OMW supplementation). Sensory evaluation evidenced that 61% of the assessors showed a marked, but not significant, tendency to consider the sample supplemented with high levels of OL as a more palatable choice.
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Simonato B, Tolve R, Rainero G, Rizzi C, Sega D, Rocchetti G, Lucini L, Giuberti G. Technological, nutritional, and sensory properties of durum wheat fresh pasta fortified with Moringa oleifera L. leaf powder. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1920-1925. [PMID: 32898294 DOI: 10.1002/jsfa.10807] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/04/2020] [Revised: 09/01/2020] [Accepted: 09/08/2020] [Indexed: 05/08/2023]
Abstract
BACKGROUND Pasta is a staple food that is consumed worldwide and is an excellent product for the addition of ingredients rich in bioactive compounds. The fortification of pasta with such compounds could represent a healthy choice for consumers. RESULTS In this study, fresh pasta was formulated by replacing durum wheat semolina with 0, 5, 10, and 15 g 100 g-1 of dried Moringa oleifera leaf powder (MOLP), rich in fibers, minerals, and antioxidant compounds. Increasing levels of MOLP influenced the technological and nutritional properties of wheat-based fresh pasta. Moringa oleifera reduced the optimum cooking time, the swelling index and firmness, while increasing the cooking loss and adhesiveness. From a nutritional viewpoint, the inclusion of MOLP enhanced the phenol content, the antioxidant activity, and the mineral content of fresh pasta. The products obtained had good sensorial acceptability and can make several nutritional claims due to MOLP richness minerals. CONCLUSIONS The fortification of fresh pasta with MOLP could represent a valuable strategy to increase the nutritional value of the product, preserving pasta technological properties without affecting sensory acceptability. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Barbara Simonato
- Department of Biotechnology, University of Verona, Verona, Italy
| | - Roberta Tolve
- Department of Biotechnology, University of Verona, Verona, Italy
| | - Giada Rainero
- Department of Biotechnology, University of Verona, Verona, Italy
| | - Corrado Rizzi
- Department of Biotechnology, University of Verona, Verona, Italy
| | - Davide Sega
- Department of Biotechnology, University of Verona, Verona, Italy
| | - Gabriele Rocchetti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Gianluca Giuberti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
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de Oliveira CO, Roll AAP, Medeiros Gonçalves FM, Lopes DCN, Xavier EG. Olive pomace for the feeding of commercial poultry: effects on performance, meat and eggs quality, haematological parameters, microbiota and immunity. WORLD POULTRY SCI J 2021. [DOI: 10.1080/00439339.2021.1894409] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- C. O. de Oliveira
- Department of Animal Science, Federal University of Pelotas, Pelotas, Brazil
| | - A. A. P. Roll
- Department of Animal Science, Federal University of Pelotas, Pelotas, Brazil
| | | | - D. C. N. Lopes
- Department of Animal Science, Federal University of Pelotas, Pelotas, Brazil
| | - E. G. Xavier
- Department of Animal Science, Federal University of Pelotas, Pelotas, Brazil
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Dey D, Richter JK, Ek P, Gu BJ, Ganjyal GM. Utilization of Food Processing By-products in Extrusion Processing: A Review. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2020.603751] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
Abstract
The processing of agricultural products into value-added food products yields numerous by-products or waste streams such as pomace (fruit and vegetable processing), hull/bran (grain milling), meal/cake (oil extraction), bagasse (sugar processing), brewer's spent grain (brewing), cottonseed meal (cotton processing), among others. In the past, significant work in exploring the possibility of the utilization of these by-products has been performed. Most by-products are highly nutritious and can be excellent low-cost sources of dietary fiber, proteins, and bioactive compounds such as polyphenols, antioxidants, and vitamins. The amount of energy utilized for the disposal of these materials is far less than the energy required for the purification of these materials for valorization. Thus, in many cases, these materials go to waste or landfill. Studies have been conducted to incorporate the by-products into different foods in order to promote their utilization and tackle their environmental impacts. Extrusion processing can be an excellent avenue for the utilization of these by-products in foods. Extrusion is a widely used thermo-mechanical process due to its versatility, flexibility, high production rate, low cost, and energy efficiency. Extruded products such as direct-expanded products, breakfast cereals, and pasta have been developed by researchers using agricultural by-products. The different by-products have a wide range of characteristics in terms of chemical composition and functional properties, affecting the final products in extrusion processing. For the practical applications of these by-products in extrusion, it is crucial to understand their impacts on the qualities of raw material blends and extruded products. This review summarizes the general differences in the properties of food by-products from different sources (proximate compositions, physicochemical properties, and functional properties) and how these properties and the extrusion processing conditions influence the product characteristics. The discussion of the by-product properties and their impacts on the extrudates and their nutritional profile can be useful for food manufacturers and researchers to expand their applications. The gaps in the literature have been highlighted for further research and better utilization of by-products with extrusion processing.
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50
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Difonzo G, Troilo M, Squeo G, Pasqualone A, Caponio F. Functional compounds from olive pomace to obtain high-added value foods - a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:15-26. [PMID: 32388855 DOI: 10.1002/jsfa.10478] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/12/2020] [Revised: 04/25/2020] [Accepted: 05/09/2020] [Indexed: 06/11/2023]
Abstract
Olive pomace, the solid by-product from virgin olive oil extraction, constitutes a remarkable source of functional compounds and has been exploited by several authors to formulate high value-added foods and, consequently, to foster the sustainability of the olive-oil chain. In this framework, the aim of the present review was to summarize the results on the application of functional compounds from olive pomace in food products. Phenolic-rich extracts from olive pomace were added to vegetable oils, fish burgers, fermented milk, and in the edible coating of fruit, to take advantage of their antioxidant and antimicrobial effects. Olive pomace was also used directly in the formulation of pasta and baked goods, by exploiting polyunsaturated fatty acids, phenolic compounds, and dietary fiber to obtain high value-added healthy foods and / or to extend their shelf-life. With the same scope, olive pomace was also added to animal feeds, providing healthy, improved animal products. Different authors used olive pomace to produce biodegradable materials and / or active packaging able to increase the content of bioactive compounds and the oxidative stability of foods. Overall, the results highlighted, in most cases, the effectiveness of the addition of olive pomace-derived functional compounds in improving nutritional value, quality, and / or the shelf-life of foods. However, the direct addition of olive pomace was found to be more challenging, especially due to alterations in the sensory and textural features of food. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Graziana Difonzo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Bari, Italy
| | - Marica Troilo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Bari, Italy
| | - Giacomo Squeo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Bari, Italy
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Bari, Italy
| | - Francesco Caponio
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Bari, Italy
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