Date, Apple, and Pear By-Products as Functional Ingredients in Pasta: Cooking Quality Attributes and Physicochemical, Rheological, and Sensorial Properties

Development of edible nanoemulsions containing vitamin E using a low-energy method: Evaluation of particle size and physicochemical properties for food and beverage applications

Pasta, a globally popular dish, serves as a complete meal around the world. This research aims to improve the nutritional value of pasta by enriching it with vitamin E. Firstly, vitamin E and sesame oil were mixed in different ratios (1:10, 1:5, 10:10) and dissolved in an aqueous medium at 50 °C with different concentrations of Tween 80 (10 %, 20 %, 30 %). Coarse emulsions were formed by gradual addition of the oil phase to the aqueous phase, followed by equilibration using an Ultratrax mixer at 15,000 rpm for 5 min. The target nanoemulsions were then produced using an ultrasonic system. After 30 days of storage, the most stable nanoemulsions containing 10 % Tween 80 and a 1:10 ratio of vitamin E to sesame oil showed minimal changes. In addition, nanoemulsions with 10 % Tween 80 and a 10:10 ratio of vitamin E to sesame oil showed less turbidity than those with 20 % and 30 % Tween 80. Evaluation of enriched pasta for physical, chemical and sensory properties compared to non-enriched samples showed no significant differences in properties such as pH, ash, total solids, texture and colour characteristics (P < 0.05). Enriched pasta samples showed an increase in moisture content of 0.94 % and a decrease in weight loss of 2.13 % compared to the control, with improved brightness (L) and yellowness (b) due to the addition of nanoemulsion. Sensory evaluation showed higher scores for pasta samples enriched with nanoemulsions containing vitamin E compared to control samples. This pioneering study introduces nanoemulsion technology to improve the nutritional profile of pasta by enriching it with vitamin E. The research demonstrates the successful formulation of stable nanoemulsions and their positive effects on pasta properties, suggesting promising avenues for improving public health through innovative pasta enrichment methods.

Effects of component ratios on the properties of sweet potato-oat composite dough and the quality of its steamed cake

To enhance the value proposition of sweet potato and oat while broadening their applicability in further processing, this study systematically investigated the impact of oat flour incorporation ratios (5%-25% of sweet potato dry weight) on the quality attributes of sweet potato-oat composite dough and its resulting steamed cake products. The results showed that the addition of oat flour could promote the rheological, water retention, and thermomechanical properties of the composite dough and improve the internal microstructure, specific volume, texture, and other processing properties of the steamed cake products. The rheology, water retention, and protein stability of the dough were maximized when the proportion of oat flour was 25%. The textural properties of steamed cakes, hardness, elasticity, cohesion, adhesion, chewiness, and recovery significantly increased (p < 0.05) and viscosity significantly decreased (p < 0.05) with the addition of oat flour. It is noteworthy that thermodynamic properties, internal structure of the dough, and air holding capacity, which are critical for processing, showed the best results at 20% oat flour addition. Therefore, the addition of 20%-25% oats is recommended to produce composite doughs with optimal quality and processing characteristics. PRACTICAL APPLICATION: As living standards improve, traditional cereals may no longer able to meet people's health needs. Therefore, there is an urgent consumer demand for nutritious, tasty alternatives to staple foods. In this study, oat flour and sweet potato mash were mixed to make sweet potato-oat cake, and the effect of ingredient ratio on the performance and quality of composite dough containing sweet potato-oat flour was analyzed, thus proposing an innovative approach to the research, development, and industrial production of sweet potato and oat food products.

Smart Pasta Design: Tailoring Formulations for Technological Excellence with Sprouted Quinoa and Kiwicha Grains

The pursuit of developing healthier pasta products without compromising technological properties involves a strategic approach via the customization of raw material formulations and the integration of grain germination and extrusion processes. This study explores the impact of incorporating sprouts from quinoa (Chenopodium quinoa Willd) and kiwicha (Chenopodium pallidicaule Aellen) on the physicochemical properties of pasta by employing a centroid mixture design. The desirability function was utilized to identify the optimal ingredient proportions necessary to achieve specific objectives. The study identified optimal formulations for two pasta variations: pasta with the substitution of sprouted quinoa and cushuro powder (PQC), and pasta with partial substitution of sprouted kiwicha and cushuro powder (PKC). The optimal formulation for PKC was determined as 70% wheat flour (WF), 15% sprouted kiwicha flour (SKF), and 15% cushuro powder (CuP), with a desirability score of 0.68. Similarly, for PQC, the optimal formulation comprised 79% WF, 13% sprouted quinoa flour (SQF), and 8% CuP, with a desirability of 0.63. The optimized pasta formulation exhibited longer cooking times (10 and 8 min), increased weight gain (235% and 244%), and minimal loss of solids (1.4 and 1.2%) for PQC and PKC, respectively. Notably, firmness (2.8 and 2.6 N) and breaking strength values (2 and 2.7 N) for PQC and PKC pasta formulations, respectively, were comparable to those of the control sample (2.7 N and 2.6 N for firmness and fracturability, respectively). This research underscores the potential of tailored formulations and innovative processes to enhance the nutritional profile of pasta while maintaining key technological attributes.

Whole Grape Pomace Flour as Nutritive Ingredient for Enriched Durum Wheat Pasta with Bioactive Potential

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.

Natural Polyphenol Recovery from Apple-, Cereal-, and Tomato-Processing By-Products and Related Health-Promoting Properties

Polyphenols of plant origin are a broad family of secondary metabolites that range from basic phenolic acids to more complex compounds such as stilbenes, flavonoids, and tannins, all of which have several phenol units in their structure. Considerable health benefits, such as having prebiotic potential and cardio-protective and weight control effects, have been linked to diets based on polyphenol-enriched foods and plant-based products, indicating the potential role of these substances in the prevention or treatment of numerous pathologies. The most representative phenolic compounds in apple pomace are phloridzin, chlorogenic acid, and epicatechin, with major health implications in diabetes, cancer, and cardiovascular and neurocognitive diseases. The cereal byproducts are rich in flavonoids (cyanidin 3-glucoside) and phenolic acids (ferulic acid), all with significant results in reducing the incidence of noncommunicable diseases. Quercetin, naringenin, and rutin are the predominant phenolic molecules in tomato by-products, having important antioxidant and antimicrobial activities. The present understanding of the functionality of polyphenols in health outcomes, specifically, noncommunicable illnesses, is summarized in this review, focusing on the applicability of this evidence in three extensive agrifood industries (apple, cereal, and tomato processing). Moreover, the reintegration of by-products into the food chain via functional food products and personalized nutrition (e.g., 3D food printing) is detailed, supporting a novel direction to be explored within the circular economy concept.