1
|
Liu S, He Y, He W, Song X, Peng Y, Hu X, Bian S, Li Y, Nie S, Yin J, Xie M. Exploring the Biogenic Transformation Mechanism of Polyphenols by Lactobacillus plantarum NCU137 Fermentation and Its Enhancement of Antioxidant Properties in Wolfberry Juice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:12752-12761. [PMID: 38779924 DOI: 10.1021/acs.jafc.4c01393] [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: 05/25/2024]
Abstract
This study investigated the transformation of polyphenols, including free and bound polyphenols during the fermentation of wolfberry juice by Lactobacillus plantarum NCU137. Results indicated that fermentation significantly increased the free polyphenols content and released bound polyphenols, enhancing the antioxidant activity. Analysis showed that there were 19 free polyphenols, mainly scopoletin, pyrogallol, and dihydroferulic acid, and 16 bound polyphenols, especially p-coumaric acid, feruloyl hexoside, and caffeic acid. A significant correlation was observed between the generation and degradation of polyphenols, and specific bound polyphenols peaked during the 24-48 h fermentation. Furthermore, reduced surface roughness and galacturonic acid content in wolfberry residue, along with increased pectinase activity, suggested substantial pectin degradation in the cell wall, which may be associated with the release of polyphenols, due to pectin serving as carriers for bound polyphenols. The fermentation also increased polyphenol oxidase and peroxidase activity, contributing to polyphenol breakdown. These findings provide insights for improving wolfberry juice production.
Collapse
Affiliation(s)
- Shuai Liu
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Yuxin He
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Weiwei He
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Xiaoxiao Song
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Yujia Peng
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Xiaoyi Hu
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Shuigen Bian
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Yuhao Li
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Shaoping Nie
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Junyi Yin
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Mingyong Xie
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| |
Collapse
|
2
|
Yeasmen N, Orsat V. Microencapsulation of ultrasound-assisted phenolic extracts of sugar maple leaves: Characterization, in vitro gastrointestinal digestion, and storage stability. Food Res Int 2024; 182:114133. [PMID: 38519199 DOI: 10.1016/j.foodres.2024.114133] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2023] [Revised: 02/07/2024] [Accepted: 02/16/2024] [Indexed: 03/24/2024]
Abstract
Sugar maple leaves (SML), usually considered residue plant biomass and discarded accordingly, contain a considerable amount of phenolic antioxidants. In this study, SML phenolics were extracted employing both advanced (homogenization pretreated ultrasound-assisted extraction) and conventional (maceration) methods followed by their encapsulation by freeze drying and spray drying using a combination of maltodextrin and gum arabic as coating agents. Detailed physicochemical analyses revealed that the encapsulated microparticles had high solubility (>90 %) and encapsulation efficiency (>95 %), acceptable thermal stability with good handling properties. Phenolic compounds were completely released from microparticles during simulated gastric conditions. The microparticles influenced the bioaccessibility of more than 43 % of the phenolic fraction in the intestinal phase. The antioxidant capacity of the microparticles was preserved during storage. These findings suggest the effectiveness of the microencapsulation process for producing high quality microparticles of SML phenolic extracts and the possibility of their use in the food, nutraceutical, bio-pharmaceutical sectors.
Collapse
Affiliation(s)
- Nushrat Yeasmen
- Department of Bioresource Engineering, McGill University, Sainte-Anne-de-Bellevue, Quebec H9X 3V9, Canada; Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh.
| | - Valérie Orsat
- Department of Bioresource Engineering, McGill University, Sainte-Anne-de-Bellevue, Quebec H9X 3V9, Canada
| |
Collapse
|
3
|
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.
Collapse
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.)
| |
Collapse
|
4
|
Albini A, Albini F, Corradino P, Dugo L, Calabrone L, Noonan DM. From antiquity to contemporary times: how olive oil by-products and waste water can contribute to health. Front Nutr 2023; 10:1254947. [PMID: 37908306 PMCID: PMC10615083 DOI: 10.3389/fnut.2023.1254947] [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: 07/07/2023] [Accepted: 09/28/2023] [Indexed: 11/02/2023] Open
Abstract
Since antiquity, numerous advantages of olive oil and its by-products have been recognized in various domains, including cooking, skincare, and healthcare. Extra virgin olive oil is a crucial component of the Mediterranean diet; several of its compounds exert antioxidant, anti-proliferative, anti-angiogenic and pro-apoptotic effects against a variety of cancers, and also affect cellular metabolism, targeting cancer cells through their metabolic derangements. Numerous olive tree parts, including leaves, can contribute metabolites useful to human health. Olive mill waste water (OMWW), a dark and pungent liquid residue produced in vast amounts during olive oil extraction, contains high organic matter concentrations that may seriously contaminate the soil and surrounding waters if not managed properly. However, OMWW is a rich source of phytochemicals with various health benefits. In ancient Rome, the farmers would employ what was known as amurca, a mulch-like by-product of olive oil production, for many purposes and applications. Several studies have investigated anti-angiogenic and chemopreventive activities of OMWW extracts. The most prevalent polyphenol in OMWW extracts is hydroxytyrosol (HT). Verbascoside and oleuperin are also abundant. We assessed the impact of one such extract, A009, on endothelial cells (HUVEC) and cancer cells. A009 was anti-angiogenic in several in vitro assays (growth, migration, adhesion) and inhibited angiogenesis in vivo, outperforming HT alone. A009 inhibited cells from several tumors in vitro and in vivo and showed potential cardioprotective effects mitigating cardiotoxicity induced by chemotherapy drugs, commonly used in cancer treatment, and reducing up-regulation of pro-inflammatory markers in cardiomyocytes. Extracts from OMWW and other olive by-products have been evaluated for biological activities by various international research teams. The results obtained make them promising candidates for further development as nutraceutical and cosmeceutical agents or dietary supplement, especially in cancer prevention or even in co-treatments with anti-cancer drugs. Furthermore, their potential to offer cardioprotective benefits opens up avenues for application in the field of cardio-oncology.
Collapse
Affiliation(s)
- Adriana Albini
- Istituto di Ricovero e Cura a Carattere Scientifico (IRCCS), European Institute of Oncology IEO, Milan, Italy
| | - Francesca Albini
- Royal Society for the Encouragement of Arts, Manufactures and Commerce, London, United Kingdom
| | - Paola Corradino
- Istituto di Ricovero e Cura a Carattere Scientifico (IRCCS), European Institute of Oncology IEO, Milan, Italy
| | - Laura Dugo
- Department of Science and Technology for Sustainable Development and One Health, University Campus Bio-Medico of Rome, Roma, Italy
| | | | - Douglas M. Noonan
- Department of Biotechnology and Life Sciences, University of Insubria, Varese, Italy
- IRCCS MultiMedica, Milan, Italy
| |
Collapse
|
5
|
Yeasmen N, Orsat V. Phenolic mapping and associated antioxidant activities through the annual growth cycle of sugar maple leaves. Food Chem 2023; 428:136882. [PMID: 37481905 DOI: 10.1016/j.foodchem.2023.136882] [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: 02/01/2023] [Revised: 07/06/2023] [Accepted: 07/11/2023] [Indexed: 07/25/2023]
Abstract
Concentrations of antioxidant components (analyzed by HPLC-UV) and antioxidant attributes (assayed by radical scavenging and non-radical redox potential methods) of sugar maple leaves (SML) from different harvesting times were investigated. Moreover, measurements of colorimetry, SEM, and FTIR spectroscopy-based characterization of leaves composition, throughout the growth cycle, were performed. Results showed that the antioxidant activities of SML are strongly correlated with phenolic contents and significantly (p < 0.05) varied with harvesting time where minimum amount of total phenolics (105.67 ± 13.16 mg GAE/g DM) and total flavonoids (3.27 ± 0.26 mg CTE/g DM) were found to be concentrated in Fall leaves. The absorption bands obtained from FTIR spectra revealed the presence of functional groups that have great significance towards the antioxidant activity of SML. Principal component analysis revealed that biosynthesis of maximum phenolic compounds in SML mostly occurs during the leaf expansion and growth phases. The obtained data provided a better understanding towards the effect of harvesting time on the phenolic mapping of SML in favor of its valorization into functional food ingredients.
Collapse
Affiliation(s)
- Nushrat Yeasmen
- Department of Bioresource Engineering, McGill University, Sainte-Anne-de-Bellevue, Quebec H9X 3V9, Canada; Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh.
| | - Valérie Orsat
- Department of Bioresource Engineering, McGill University, Sainte-Anne-de-Bellevue, Quebec H9X 3V9, Canada
| |
Collapse
|
6
|
Giuffrè AM, Caracciolo M, Zappia C, Capocasale M, Poiana M. Breadsticks Flavoured with Olives and Onions: One-Year Shelf Life. Foods 2023; 12:foods12091798. [PMID: 37174336 PMCID: PMC10178481 DOI: 10.3390/foods12091798] [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: 03/09/2023] [Revised: 04/23/2023] [Accepted: 04/24/2023] [Indexed: 05/15/2023] Open
Abstract
In this work, we compared breadsticks (known as Treccine) flavoured with onions and olives and prepared with olive pomace oil (OPO) or with extra virgin olive oil (EVOO). The effect on one-year shelf life was also studied. The following physical, chemical and sensory analyses were conducted on the breadsticks: water activity, moisture content, colour, texture and sensory analysis (appearance, colour, flavour, taste, texture and overall acceptability). For the oil extracted from the Treccine, we determined acidity, peroxide value, spectrophotometric parameters, ABTS and DPPH assay on the hydrolitic fraction, DPPH on the lipid fraction, and fatty acids. We detected a progressive deterioration in the quality of breadsticks with a decrease in shelf life after 4-6 months in relation to each studied parameter. In the analysed breadsticks, water activity was 0.342 (OPO recipe) and 0.387 (EVOO recipe) after one-year storage; in the same storage period, the moisture content was 6.34 times (OPO) and 5.32 times (EVOO) greater. Appearance and colour were the only two sensory parameters which, after 12 months, remained above or equal to five stated as the minimum quality value. In the extracted oil, Free acidity increased from 0.35 to 0.56% (OPO) and from 0.71 to 0.98% (EVOO); Peroxide value ranged between 6.10 and 102.89 meq/kg oil (OPO) and between 4.41 and 20.91 meq/kg oil (EVOO). K232 was highest in OPO (2.43-3.70) and lowest in EVOO (1.76-2.92), K268 was 1.32-1.580 (OPO recipe) and 0.570-0.640 (EVOO recipe). Treccine prepared with extra virgin olive oil showed better biological properties and longer shelf life.
Collapse
Affiliation(s)
- Angelo Maria Giuffrè
- Dipartimento di Agraria, Università degli Studi Mediterranea di Reggio Calabria, 89124 Reggio Calabria, Italy
| | - Manuela Caracciolo
- Dipartimento di Agraria, Università degli Studi Mediterranea di Reggio Calabria, 89124 Reggio Calabria, Italy
| | - Clotilde Zappia
- Dipartimento di Agraria, Università degli Studi Mediterranea di Reggio Calabria, 89124 Reggio Calabria, Italy
| | - Marco Capocasale
- Dipartimento di Agraria, Università degli Studi Mediterranea di Reggio Calabria, 89124 Reggio Calabria, Italy
| | - Marco Poiana
- Dipartimento di Agraria, Università degli Studi Mediterranea di Reggio Calabria, 89124 Reggio Calabria, Italy
| |
Collapse
|
7
|
Difonzo G, Crescenzi MA, Piacente S, Altamura G, Caponio F, Montoro P. Metabolomics Approach to Characterize Green Olive Leaf Extracts Classified Based on Variety and Season. PLANTS (BASEL, SWITZERLAND) 2022; 11:3321. [PMID: 36501360 PMCID: PMC9735528 DOI: 10.3390/plants11233321] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 11/24/2022] [Accepted: 11/28/2022] [Indexed: 06/17/2023]
Abstract
The huge interest in the health-related properties of plant polyphenols to be applied in food and health-related sectors has brought about the development of sensitive analytical methods for metabolomic characterization. Olive leaves constitute a valuable waste rich in polyphenols with functional properties. A (HR)LC-ESI-ORBITRAP-MS analysis with a multivariate statistical analysis approach using PCA and/or PLS-DA projection methods were applied to identify polyphenols in olive leaf extracts of five varieties from the Apulia region (Italy) in two different seasonal times. A total of 26 metabolites were identified, further finding that although metabolites are common among the different cultivars, they differ in the relative intensity of each peak and within each cultivar in the two seasonal periods taken into consideration. The results of the total phenol contents showed the highest content in November for Bambina and Cima di Mola varieties (1816 and 1788 mg/100 g, respectively), followed by Coratina, Leccino, and Cima di Melfi; a similar trend was found for the antioxidant activity and RapidOxy evaluations by reaching in Bambina values of 45 mmol TE/100 g and 85 min of induction time.
Collapse
Affiliation(s)
- Graziana Difonzo
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy
| | - Maria Assunta Crescenzi
- Dipartimento di Farmacia, Università Degli Studi di Salerno, Via Giovanni Paolo II, 132, I-84084 Fisciano, Italy
- PhD Program in Drug Discovery & Development, Pharmacy Department, University of the Study of Salerno, I-84135 Salerno, Italy
| | - Sonia Piacente
- Dipartimento di Farmacia, Università Degli Studi di Salerno, Via Giovanni Paolo II, 132, I-84084 Fisciano, Italy
| | - Giuseppe Altamura
- Centro di Ricerca, Sperimentazione e Formazione in Agricoltura Basile Caramia, Locorotondo, I-70010 Bari, Italy
| | - Francesco Caponio
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy
| | - Paola Montoro
- Dipartimento di Farmacia, Università Degli Studi di Salerno, Via Giovanni Paolo II, 132, I-84084 Fisciano, Italy
| |
Collapse
|
8
|
Paciulli M, Grimaldi M, Rinaldi M, Cavazza A, Flamminii F, Mattia CD, Gennari M, Chiavaro E. Microencapsulated olive leaf extract enhances physicochemical stability of biscuits. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
|
9
|
Terholsen H, Kaur J, Kaloudis N, Staudt A, Müller H, Pavlidis IV, Bornscheuer U. Recovery of hydroxytyrosol from olive mill wastewater using the promiscuous hydrolase/acyltransferase PestE. Chembiochem 2022; 23:e202200254. [PMID: 35579388 PMCID: PMC9400952 DOI: 10.1002/cbic.202200254] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2022] [Revised: 05/17/2022] [Indexed: 11/21/2022]
Abstract
Olive mill wastewater (OMWW) is produced annually during olive oil extraction and contains most of the health‐promoting 3‐hydroxytyrosol of the olive fruit. To facilitate its recovery, enzymatic transesterification of hydroxytyrosol (HT) was directly performed in an aqueous system in the presence of ethyl acetate, yielding a 3‐hydroxytyrosol acetate rich extract. For this, the promiscuous acyltransferase from Pyrobaculum calidifontis VA1 (PestE) was engineered by rational design. The best mutant for the acetylation of hydroxytyrosol (PestE_I208A_L209F_N288A) was immobilized on EziG2 beads, resulting in hydroxytyrosol conversions between 82 and 89 % in one hour, for at least ten reaction cycles in a buffered hydroxytyrosol solution. Due to inhibition by other phenols in OMWW the conversions of hydroxytyrosol from this source were between 51 and 62 %. In a preparative scale reaction, 13.8 mg (57 %) of 3‐hydroxytyrosol acetate was extracted from 60 mL OMWW.
Collapse
Affiliation(s)
- Henrik Terholsen
- University of Greifswald: Universitat Greifswald, Biotechnology and Enzyme Catalysis, GERMANY
| | - Jasmin Kaur
- University of Greifswald: Universitat Greifswald, Biotechnology & Enzyme Catalysis, GERMANY
| | - Nikolaos Kaloudis
- University of Crete Department of Chemistry: Panepistemio Kretes Tmema Chemeias, Dept. of Chemistry, GREECE
| | - Amanda Staudt
- University of Greifswald: Universitat Greifswald, Biotechnology & Enzyme Catalysis, GERMANY
| | - Henrik Müller
- University of Greifswald: Universitat Greifswald, Biotechnology & Enzyme Catalysis, GERMANY
| | - Ioannis V Pavlidis
- University of Crete Department of Chemistry: Panepistemio Kretes Tmema Chemeias, Dept. of Chemistry, GREECE
| | - Uwe Bornscheuer
- Greifswald University, Dept. of Biotechnology & Enzyme Catalysis, Felix-Hausdorff-Str. 4, 17487, Greifswald, GERMANY
| |
Collapse
|
10
|
Laganà V, Giuffrè AM, De Bruno A, Poiana M. Formulation of Biscuits Fortified with a Flour Obtained from Bergamot By-Products (Citrus bergamia, Risso). Foods 2022; 11:foods11081137. [PMID: 35454727 PMCID: PMC9027505 DOI: 10.3390/foods11081137] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2022] [Revised: 03/23/2022] [Accepted: 04/12/2022] [Indexed: 11/16/2022] Open
Abstract
Bergamot belongs to the Rutaceae family and is a typical fruit grown principally in the province of Reggio Calabria (South Italy). Nowadays, its industrial use is mostly related to the extraction of the essential oil contained in the flavedo but also to a lesser extent the extraction of the juice (from the pulp), which is rich in antioxidants. However, the pressed pulp (known as Pastazzo) is either used for animal feed or is discarded. The aim of this research was to study the effect of bergamot Pastazzo flour in shortbread biscuits. Pastazzo flour partially replaced the 00 wheat flour in different percentages (2.5%, 5%, 10% and 15%). Simultaneously, a sample without the addition of pastazzo flour (control) was analyzed, thus obtaining five biscuit samples. Cooking was done in a ventilated oven at 180 °C. The baking time was different for the control and the enriched samples depending on when the desired color was reached. The control took 12 min, while the enriched samples reached the desired color in 8 min. All samples were subjected to physicochemical and antioxidant characterization, as well as total polyphenols and flavonoids. The use of pastazzo flour resulted in a slight increase in water activity and humidity values. pH values decreased for all the enriched samples compared to the control, but this was more relevant for the samples enriched with 10 and 15% of flour from by-products. Hardness varied from 1823 g (Control) to 2022 and 2818 g (respectively, for 2.5% and 15% bergamot Pastazzo flour in the recipe). Total phenol content varied from 0.14 mg GAE g−1 (Control) to 0.60 and 3.64 mg GAE g−1 (respectively, for 2.5% and 15% bergamot Pastazzo flour in the recipe). The obtained results demonstrated that the use of pastazzo flour had a positive influence on the antioxidant content, with values which increased as more pastazzo flour was added.
Collapse
|
11
|
Difonzo G, de Gennaro G, Pasqualone A, Caponio F. Potential use of plant-based by-products and waste to improve the quality of gluten-free foods. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2199-2211. [PMID: 34855216 DOI: 10.1002/jsfa.11702] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Revised: 11/24/2021] [Accepted: 12/02/2021] [Indexed: 05/22/2023]
Abstract
The food industry generates a large amount of waste and by-products, the disposal of which has a negative impact on the environment and the economy. Plant-based waste and by-products are rich in bioactive compounds such as dietary fiber, proteins, essential fatty acids, antioxidant compounds, vitamin, and minerals, which can be exploited to reduce the nutritional deficiencies of gluten-free products. The latter are known to be rich in fats and carbohydrates but lacking in bioactive compounds; the absence of gluten also has a negative effect on textural and sensory properties. Several attempts have been made to improve the quality of gluten-free products using alternative flours and additives, or by adopting innovative technologies. The exploitation of plant-based by-products would represent a chance to improve both the nutritional profile and the overall quality of gluten-free foods by further enhancing the sustainability of the agri-food system. After examining in detail the composition of plant-based by-products and waste, the objective of this review was to provide an overview of the effects of their inclusion on the quality of gluten-free products (bread, pasta, cake/muffins, biscuits and snacks). The advantages and drawbacks regarding the physical, sensory, and nutritional properties were critically evaluated. © 2021 Society of Chemical Industry.
Collapse
Affiliation(s)
- Graziana Difonzo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Bari, Italy
| | - Giuditta de Gennaro
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Bari, Italy
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Bari, Italy
| | - Francesco Caponio
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Bari, Italy
| |
Collapse
|
12
|
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.
Collapse
|
13
|
Caponio GR, Difonzo G, de Gennaro G, Calasso M, De Angelis M, Pasqualone A. Nutritional Improvement of Gluten-Free Breadsticks by Olive Cake Addition and Sourdough Fermentation: How Texture, Sensory, and Aromatic Profile Were Affected? Front Nutr 2022; 9:830932. [PMID: 35223958 PMCID: PMC8869757 DOI: 10.3389/fnut.2022.830932] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2021] [Accepted: 01/11/2022] [Indexed: 11/13/2022] Open
Abstract
There is a growing need for gluten-free bakery products with an improved nutritional profile. Currently, gluten-free baked goods deliver low protein, fiber, and mineral content and elevated predicted glycaemic index (pGI). Olive cake (OC), a by-product from virgin olive oil extraction, is an excellent natural source of unsaturated fatty acids, dietary fiber and bioactive molecules, including polyphenols and tocopherols. In this framework, this study aimed at using two selected lactic acid bacteria and a yeast for increasing the antioxidant features and the phenol profile of the gluten-free breadsticks fortified with OC with the perspective of producing a functional food. Control (CTR) samples were prepared and compared with fermented ones (fCTR). Samples were added with either non-fermented OC (nfOC) or fermented for 12 and 20 h (fOC-12 and fOC-20). Our results showed that the predicted glycemic index (pGI) was influenced by both OC addition and sourdough fermentation. In fact, the lowest value of pGI was found in fOC-12, and hydrolysis index and pGI values of samples with OC (fOC-12 and nfOC) were statistically lower than fCTR. Both OC addition and fermentation improved the total phenol content and antioxidant activity of breadsticks. The most pronounced increase in hardness values was observed in the samples subjected to sourdough fermentation as evidenced both from texture profile analysis and sensory evaluation. Moreover, in most cases, the concentration of the detected volatile compounds was reduced by fermentation. Our work highlights the potential of OC to be upcycled in combination with fermentation to produce gluten-free breadsticks with improved nutritional profile, although additional trials are required to enhance textural and sensory profile.
Collapse
Affiliation(s)
- Giusy Rita Caponio
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy
- Clinica Medica “A. Murri”, Department of Biomedical Sciences and Human Oncology, University of Bari Medical School, Bari, Italy
| | - Graziana Difonzo
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy
- *Correspondence: Graziana Difonzo
| | - Giuditta de Gennaro
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy
| | - Maria Calasso
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy
| | - Maria De Angelis
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy
| |
Collapse
|
14
|
Difonzo G, Totaro MP, Caponio F, Pasqualone A, Summo C. Olive Leaf Extract (OLE) Addition as Tool to Reduce Nitrate and Nitrite in Ripened Sausages. Foods 2022; 11:foods11030451. [PMID: 35159601 PMCID: PMC8834353 DOI: 10.3390/foods11030451] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2021] [Revised: 01/28/2022] [Accepted: 01/29/2022] [Indexed: 02/08/2023] Open
Abstract
Olive leaf extract (OLE) is known to be a source of phenolic compounds with antioxidant and antimicrobial activities. This study investigated the effects of the OLE addition to reduce nitrate/nitrite (NO) content on the physico-chemical features of ripened pork sausages. Seven formulations of pork sausages were set up: CTRL (0 mg/kg OLE; 300 mg/kg NO), Tr1 (200 mg/kg OLE; 150 mg/kg NO), Tr2 (400 mg/kg OLE; 150 mg/kg NO), Tr3 (800 mg/kg OLE; 150 mg/kg NO), Tr4 (200 mg/kg OLE; 0 mg/kg NO), Tr5 (400 mg/kg OLE; 0 mg/kg NO), and Tr6 (800 mg/kg OLE; 0 mg/kg NO). At the end of the ripening period, all the samples were within hygienic limits and the substitution of the additives with OLE allowed the reduction of NO residual contents. Both OLE and NO influenced the colour parameters. At the highest dose of OLE, both alone and in combination with reduced dose of NO, no significant differences in terms of moisture, pH, and aw were found compared to CTRL. In absence of NO, a significant reduction of weight loss was observed. Moreover, in the samples without NO a reduction of the hardness was detected. Finally, the oxidative stability test showed that the increase of the OLE amount prolonged the induction time.
Collapse
|
15
|
Effects of Shortening Replacement with Extra Virgin Olive Oil on the Physical–Chemical–Sensory Properties of Italian Cantuccini Biscuits. Foods 2022; 11:foods11030299. [PMID: 35159451 PMCID: PMC8834388 DOI: 10.3390/foods11030299] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2022] [Revised: 01/16/2022] [Accepted: 01/19/2022] [Indexed: 01/16/2023] Open
Abstract
Olive oil is recognised for its beneficial effects on human health, mainly due to it containing oleic acid (a monounsaturated fatty acid), whereas fats of animal origin or margarine, which are often used in recipes for biscuit production, contain mainly saturated fatty acids. The aim of this study was to evaluate the shelf-life and physicochemical properties of biscuits and of the fats contained in original recipe Italian Cantuccini biscuits (50% cow’s butter and 50% margarine). Additionally, the sensory properties of the biscuits were evaluated, including their colour, appearance, taste, flavour, texture and overall acceptability. At the same time, the fat composition of the original recipe was also modified to contain 30% cow’s butter and 70% extra virgin olive oil, in order to replace an aliquot of the saturated fatty acid content with unsaturated fatty acids, in particular with one monounsaturated fatty acid, oleic acid. Colour (CIELab), water activity, relative humidity, hardness and fracturability analyses were conducted on Cantuccini biscuits. Colour (CIELab), free acidity, spectrophotometric characteristics, DPPH assay and fatty acid methyl ester (FAMEs) analyses were conducted on the fat extracted from Cantuccini biscuits prepared from both the original and modified recipes.
Collapse
|
16
|
Alamprese C, Caponio F, Chiavaro E. Sustainability of the Olive Oil System. Foods 2021; 10:foods10081730. [PMID: 34441508 PMCID: PMC8393221 DOI: 10.3390/foods10081730] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2021] [Accepted: 07/23/2021] [Indexed: 01/10/2023] Open
Abstract
Sustainability is a widely accepted goal across many sectors of our society and, according to new concepts, it includes resilience and adaptive capacity [...].
Collapse
Affiliation(s)
- Cristina Alamprese
- Department of Food, Environmental, Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
- Correspondence: ; Tel.: +39-0250319187
| | - Francesco Caponio
- Department of Soil, Plant and Food Science (DISSPA), Università degli Studi di Bari Aldo Moro, via Amendola, 165/A, 70126 Bari, Italy;
| | - Emma Chiavaro
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy;
| |
Collapse
|