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Marti A, Fernández de la Puente M, Canudas S, García-Calzón S, Salas-Salvadó J. Response to Letter to the Editor Clinical Nutrition. Clin Nutr 2024; 43:1093. [PMID: 38438287 DOI: 10.1016/j.clnu.2024.02.025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2024] [Accepted: 02/26/2024] [Indexed: 03/06/2024]
Affiliation(s)
- A Marti
- Consorcio CIBER, M.P. Fisiopatología de La Obesidad y Nutricion (CIBERObn), Instituto de Salud Carlos III (ISCIII), Madrid, Spain; Department of Nutrition, Food Sciences and Physiology, Center for Nutrition and Research, University of Navarra, Pamplona, Spain; Navarra Institute for Health Research (IdiSNA), University of Navarra, Pamplona, Spain.
| | - M Fernández de la Puente
- Consorcio CIBER, M.P. Fisiopatología de La Obesidad y Nutricion (CIBERObn), Instituto de Salud Carlos III (ISCIII), Madrid, Spain; Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Alimentacio, Nutricio, Desenvolupament i Salut Mental (ANUT-DSM), Unitat de Nutricio Humana, Reus, Spain; Institut D'Investigacio Sanitaria Pere Virgili (IISPV), Hospital Universitari San Joan de Reus, Reus, Spain
| | - S Canudas
- Department of Nutrition, Food Sciences and Gastronomy, School of Pharmacy and Food Sciences, Food Torribera Campus, University of Barcelona, Santa Coloma de Gramenet, Spain; Institute of Nutrition and Food Safety of the University of Barcelona, INSA-UB Maria de Maeztu Unit of Excellence, Santa Coloma de Gramenet, Spain.
| | - S García-Calzón
- Consorcio CIBER, M.P. Fisiopatología de La Obesidad y Nutricion (CIBERObn), Instituto de Salud Carlos III (ISCIII), Madrid, Spain; Department of Nutrition, Food Sciences and Physiology, Center for Nutrition and Research, University of Navarra, Pamplona, Spain; Navarra Institute for Health Research (IdiSNA), University of Navarra, Pamplona, Spain.
| | - J Salas-Salvadó
- Consorcio CIBER, M.P. Fisiopatología de La Obesidad y Nutricion (CIBERObn), Instituto de Salud Carlos III (ISCIII), Madrid, Spain; Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Alimentacio, Nutricio, Desenvolupament i Salut Mental (ANUT-DSM), Unitat de Nutricio Humana, Reus, Spain; Institut D'Investigació Sanitària Pere Virgili (IISPV), Hospital Universitari San Joan de Reus, Reus, Spain
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Castorina G, Cappa C, Negrini N, Criscuoli F, Casiraghi MC, Marti A, Rollini M, Consonni G, Erba D. Characterization and nutritional valorization of agricultural waste corncobs from Italian maize landraces through the growth of medicinal mushrooms. Sci Rep 2023; 13:21148. [PMID: 38036649 PMCID: PMC10689450 DOI: 10.1038/s41598-023-48252-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Accepted: 11/23/2023] [Indexed: 12/02/2023] Open
Abstract
The research investigates the potential use of maize cobs (or corncobs) from five genotypes, including the B73 inbred line and four locally cultivated landraces from Northern Italy, as substrate for implementing Solid State fermentation processes with four Medicinal Mushrooms (MMs). The corncobs were characterized based on their proximate composition, lignin, phenolics content (both free and bound), and total antioxidant capacity. Among the MMs tested, Pleurotus ostreatus and Ganoderma annularis demonstrated the most robust performance. Their growth was parametrized using Image Analysis technique, and chemical composition of culture samples was characterized compared to that of corncobs alone. In all culture samples, the growth of MMs led to a significant reduction (averaging 40%) in the total phenolics contents compared to that measured in corncobs alone. However, the high content of free phenolics in the cobs negatively impacted the growth of P. ostreatus. The final MM-corncob matrix exhibited reduced levels of free sugars and starch (≤ 2.2% DW, as a sum) and increased levels of proteins (up to 5.9% DW) and soluble dietary fiber (up to 5.0% DW), with a notable trend toward higher levels of β-glucan compared to corncobs alone. This research paves the way for the use of this matrix as an active ingredient to enhance the nutritional value of food preparations.
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Affiliation(s)
- G Castorina
- DiSAA, Department of Agricultural and Environmental Sciences - Production, Landscape, Agroenergy, Università degli Studi di Milano, Via Celoria 2, 20133, Milan, Italy
| | - C Cappa
- DeFENS, Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via Celoria 2, 20133, Milan, Italy
| | - N Negrini
- DiSAA, Department of Agricultural and Environmental Sciences - Production, Landscape, Agroenergy, Università degli Studi di Milano, Via Celoria 2, 20133, Milan, Italy
| | - F Criscuoli
- DeFENS, Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via Celoria 2, 20133, Milan, Italy
| | - M C Casiraghi
- DeFENS, Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via Celoria 2, 20133, Milan, Italy
| | - A Marti
- DeFENS, Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via Celoria 2, 20133, Milan, Italy
| | - M Rollini
- DeFENS, Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via Celoria 2, 20133, Milan, Italy.
| | - G Consonni
- DiSAA, Department of Agricultural and Environmental Sciences - Production, Landscape, Agroenergy, Università degli Studi di Milano, Via Celoria 2, 20133, Milan, Italy.
| | - D Erba
- DeFENS, Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via Celoria 2, 20133, Milan, Italy
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Giovanelli G, Bresciani A, Benedetti S, Chiodaroli G, Ratti S, Buratti S, Marti A. Reformulating Couscous with Sprouted Buckwheat: Physico-Chemical Properties and Sensory Characteristics Assessed by E-Senses. Foods 2023; 12:3578. [PMID: 37835230 PMCID: PMC10572695 DOI: 10.3390/foods12193578] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2023] [Revised: 09/25/2023] [Accepted: 09/25/2023] [Indexed: 10/15/2023] Open
Abstract
In the frame of reformulating food products for valorizing underutilized crops and enhancing both the nutritional and sensory characteristics of traditional foods, this study explored the potential impact of sprouting on some features of couscous prepared from buckwheat. Specifically, the impact of two sprouting times (48 h and 72 h) and two enrichment levels (25% and 50%) on physical properties (bulk density, hydration properties), cooking behavior (e.g., texture), chemical features (e.g., total phenolic content, rutin and quercetin), antioxidant activity (DPPH assay), and sensory traits (by means of electronic nose, tongue, and eye) was considered. Results showed that the replacement of 50% of pre-gelatinized buckwheat flour with 72 h-sprouted buckwheat flour resulted in a couscous with a higher content of phenolic compounds (including rutin and quercetin) and antioxidant activity; the related values further increased upon cooking. Moreover, except for the hardness and gumminess that were worsened (i.e., their values increased), cohesiveness and resilience improved in the presence of sprouted buckwheat (i.e., their values increased). Finally, the overall sensory traits improved with the addition of 50% sprouted buckwheat, since both bitterness and astringency decreased in the reformulated couscous.
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Affiliation(s)
| | | | | | | | | | - Susanna Buratti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano via G. Celoria 2, 20133 Milan, Italy; (G.G.); (A.B.); (S.B.); (G.C.); (S.R.); (A.M.)
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Borgonovi SM, Chiarello E, Pasini F, Picone G, Marzocchi S, Capozzi F, Bordoni A, Barbiroli A, Marti A, Iametti S, Di Nunzio M. Effect of Sprouting on Biomolecular and Antioxidant Features of Common Buckwheat ( Fagopyrum esculentum). Foods 2023; 12:foods12102047. [PMID: 37238865 DOI: 10.3390/foods12102047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2023] [Revised: 05/14/2023] [Accepted: 05/16/2023] [Indexed: 05/28/2023] Open
Abstract
Buckwheat is a pseudo-cereal widely grown and consumed throughout the world. Buckwheat is recognized as a good source of nutrients and, in combination with other health-promoting components, is receiving increasing attention as a potential functional food. Despite the high nutritional value of buckwheat, a variety of anti-nutritional features makes it difficult to exploit its full potential. In this framework, sprouting (or germination) may represent a process capable of improving the macromolecular profile, including reducing anti-nutritional factors and/or synthesizing or releasing bioactives. This study addressed changes in the biomolecular profile and composition of buckwheat that was sprouted for 48 and 72 h. Sprouting increased the content of peptides and free-phenolic compounds and the antioxidant activity, caused a marked decline in the concentration of several anti-nutritional components, and affected the metabolomic profile with an overall improvement in the nutritional characteristics. These results further confirm sprouting as a process suitable for improving the compositional traits of cereals and pseudo-cereals, and are further steps towards the exploitation of sprouted buckwheat as a high-quality ingredient in innovative products of industrial interest.
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Affiliation(s)
- Sara Margherita Borgonovi
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, 20133 Milan, Italy
| | - Elena Chiarello
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
| | - Federica Pasini
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
- Interdepartmental Centre for Industrial Agri-Food Research (CIRI), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
| | - Gianfranco Picone
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
| | - Silvia Marzocchi
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
| | - Francesco Capozzi
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
- Interdepartmental Centre for Industrial Agri-Food Research (CIRI), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
| | - Alessandra Bordoni
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
- Interdepartmental Centre for Industrial Agri-Food Research (CIRI), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
| | - Alberto Barbiroli
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, 20133 Milan, Italy
| | - Alessandra Marti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, 20133 Milan, Italy
| | - Stefania Iametti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, 20133 Milan, Italy
| | - Mattia Di Nunzio
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, 20133 Milan, Italy
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Blandino M, Bresciani A, Locatelli M, Loscalzo M, Travaglia F, Vanara F, Marti A. Pulse type and extrusion conditions affect phenolic profile and physical properties of extruded products. Food Chem 2023; 403:134369. [DOI: 10.1016/j.foodchem.2022.134369] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 09/05/2022] [Accepted: 09/19/2022] [Indexed: 10/14/2022]
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Bresciani A, Giuberti G, Cervini M, Marti A. Using pre‐gelatinized red lentils in pasta production: connecting starch features and pasta cooking behaviour. Int J Food Sci Technol 2023. [DOI: 10.1111/ijfs.16312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Andrea Bresciani
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, via G. Celoria 2, 20133 Milan Italy
| | - Gianluca Giuberti
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza Italy
| | - Mariasole Cervini
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza Italy
| | - Alessandra Marti
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, via G. Celoria 2, 20133 Milan Italy
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Bresciani A, Vanara F, Pagliarini E, Locatelli M, Proserpio C, Travaglia F, Blandino M, Marti A. Effect of enrichment of rice snacks with pulse seed coats on phenolic compound content, product features and consumer hedonic response. Food Chem 2023; 398:133936. [PMID: 36027659 DOI: 10.1016/j.foodchem.2022.133936] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 08/06/2022] [Accepted: 08/10/2022] [Indexed: 11/29/2022]
Abstract
This study investigated the impact of seed coats from peas (PC) and chickpeas (CC) (at 15 % and 30 % levels) on rice-based co-extruded snacks. Using PC and CC reduced the content of soluble (29 %) and cell-wall bound phenolic acids (21 %), but it enhanced the amount and the profile of flavonoids of rice-based snacks (up to 16 times with PC), resulting in significantly higher antioxidant activity (134 %). Snacks with 15 % CC showed a higher section area (about 335 versus 191 mm2) and a lower average pore radius (20.1 versus 23.9 mm) than PC-snacks; however, such features did not affect either texture or porosity. At 30 % level, PC resulted in a more porous structure (porosity: 73.1 versus 66.7 %) with smaller pores (17.2 versus 27.3 mm) and high firmness (55.9 versus 40.1 N). Consumers' acceptability evaluation revealed that samples containing pulse seed coat were comparable and preferred to the control (i.e., 100 % polished rice).
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Affiliation(s)
- Andrea Bresciani
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milan, Italy
| | - Francesca Vanara
- Department of Agricultural, Forest and Food Science (DISAFA), Università degli Studi di Torino, Grugliasco, TO, Italy
| | - Ella Pagliarini
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milan, Italy; Sensory & Consumer Science Lab (SCS_Lab), Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milan, Italy
| | - Monica Locatelli
- Department of Pharmaceutical Sciences, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, NO, Italy
| | - Cristina Proserpio
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milan, Italy; Sensory & Consumer Science Lab (SCS_Lab), Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milan, Italy
| | - Fabiano Travaglia
- Department of Pharmaceutical Sciences, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, NO, Italy
| | - Massimo Blandino
- Department of Agricultural, Forest and Food Science (DISAFA), Università degli Studi di Torino, Grugliasco, TO, Italy.
| | - Alessandra Marti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milan, Italy.
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Bresciani A, Erba D, Casiraghi MC, Iametti S, Marti A, Barbiroli A. Pasta from Red Lentils ( Lens culinaris): The Effect of Pasta-Making Process on Starch and Protein Features, and Cooking Behavior. Foods 2022; 11:foods11244040. [PMID: 36553780 PMCID: PMC9778262 DOI: 10.3390/foods11244040] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 12/09/2022] [Accepted: 12/12/2022] [Indexed: 12/15/2022] Open
Abstract
The effect of pasta-making processes on starch and protein features, as well as cooking behavior, and nutritional properties (i.e., resistant starch and starch in vitro digestibility) were assessed. Pasta from raw red lentils (R) was prepared by conventional extrusion (C_R) and extrusion-cooking (EC_R), whereas heat-treated red lentils (HT) were processed into pasta by conventional extrusion (C_HT). A "high protein" and "high fiber" pasta was prepared. Using HT was effective in increasing the luminosity (that was about 88, 91, and 96 for EC_R, C_R, and C_HT, respectively), and decreasing the presence of defects on the pasta surface (heterogeneity was 5%, 36%, and 45% for C_HT, EC_R, and C_R, respectively). Heat treatment on grains or flour significantly increased starch susceptibility to α-amylase (6.6, 7.4, and 8.6% for C_R, C_HT, and EC_R, respectively) and decreased the final viscosity (from 335 BU in C_R to 287 and 291 BU in EC_R and C_HT), resulting in a significant increase in starch digestibility (slowly digestible starch was about 41, 27, and 26% in C_R, C_HT, and EC_R, respectively). As regards proteins, the main effect on their structure was observed in C_HT, where the cooking behavior was much improved and cooking losses were lowest (5.7%). On the other hand, protein and starch organization in EC_R might have accounted for pasta resistance in overcooking.
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Visioli G, Lauro M, Morari F, Longo M, Bresciani A, Pagani MA, Marti A, Pasini G. Protein Maps for Durum Wheat Precision Harvest and Pasta Production. Plants (Basel) 2022; 11:3149. [PMID: 36432877 PMCID: PMC9695900 DOI: 10.3390/plants11223149] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 11/14/2022] [Accepted: 11/14/2022] [Indexed: 06/16/2023]
Abstract
The quality traits of dough and dry pasta obtained from semolina (Triticum durum Desf. var. Biensur), harvested from a 13.6 ha field, subjected to variable-rate nitrogen (N) fertilization, were assessed to test site-specific pasta production for a short supply chain. Based on the grain quality spatial distribution, two distinct areas with protein content lower or higher than 13% were delineated and harvested selectively. The rheological properties of semolina samples obtained from those areas were evaluated. Furthermore, dry pasta was produced and characterized for its cooking behaviour and sensory characteristics. Semolina was demonstrated to have rheological characteristics (i.e., gluten aggregation time and energy, as evaluated by GlutoPeak test) positively related to the protein content as well as the related pasta, showing better cooking quality. These results are driven by the high amounts of gluten proteins, as well as by the glutenin/gliadin ratio, which are indicators of the technological quality of semolina. Overall, the results indicate that segregation of the grain with >13% of protein at harvest led to the production of semolina with a higher gluten protein content and a higher glutenin/gliadin ratio and, hence, to the production of pasta with better cooking quality. Therefore, site-specific pasta could be a potential asset for a short supply chain, aiming at improving traceability, as well as environmental and economic sustainability.
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Affiliation(s)
- Giovanna Visioli
- Department of Chemistry, Life Sciences and Environmental Sustainability, University of Parma, Parco Area delle Scienze 11/a, 43124 Parma, Italy
| | - Marta Lauro
- Department of Chemistry, Life Sciences and Environmental Sustainability, University of Parma, Parco Area delle Scienze 11/a, 43124 Parma, Italy
| | - Francesco Morari
- Department of Agronomy, Food, Natural Resources, Animals and the Environment, University of Padova, Viale dell’Università 16, 35020 Legnaro-Padua, Italy
| | - Matteo Longo
- Department of Agronomy, Food, Natural Resources, Animals and the Environment, University of Padova, Viale dell’Università 16, 35020 Legnaro-Padua, Italy
| | - Andrea Bresciani
- Department of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
| | - Maria Ambrogina Pagani
- Department of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
| | - Alessandra Marti
- Department of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
| | - Gabriella Pasini
- Department of Agronomy, Food, Natural Resources, Animals and the Environment, University of Padova, Viale dell’Università 16, 35020 Legnaro-Padua, Italy
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Picchi V, Calzone A, Gobbi S, Paccani S, Lo Scalzo R, Marti A, Faoro F. Oxidative Stress Mitigation by Chitosan Nanoparticles in Durum Wheat Also Affects Phytochemicals and Technological Quality of Bran and Semolina. Plants 2022; 11:plants11152021. [PMID: 35956498 PMCID: PMC9370655 DOI: 10.3390/plants11152021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 07/23/2022] [Accepted: 07/29/2022] [Indexed: 11/16/2022]
Abstract
In our previous work, durum wheat cv. Fabulis was grown over two consecutive seasons (2016–2017 and 2017–2018) in an experimental field in the north of Italy. With the aim of mitigating oxidative stress, plants were subjected to four treatments (deionized water, CHT 0.05 mg/mL, CHT-NPs, and CHT-NPs-NAC) three times during the experiment. Chitosan nanoparticles (CHT-NPs) reduced symptom severity on wheat leaves and positively influenced the final grain yield. The present work aimed at investigating whether CHT treatments and particularly N-acetyl cysteine (NAC)-loaded or -unloaded CHT-NPs, while triggering plant defense mechanisms, might also vary the nutritional and technological quality of grains. For this purpose, the grains harvested from the previous experiment were analyzed for their content in phytochemicals and for their technological properties. The results showed that CHT increased the polyphenol and tocopherol content and the reducing capacity of bran and semolina, even if the positive effect of the nano-formulation remained still unclear and slightly varied between the two years of cultivation. The positive effect against oxidative stress induced by the chitosan treatments was more evident in the preservation of both the starch pasting properties and gluten aggregation capacity, indicating that the overall technological quality of semolina was maintained. Our data confirm the role of chitosan as an elicitor of the antioxidant defense system in wheat also at the grain level.
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Affiliation(s)
- Valentina Picchi
- CREA Research Centre for Engineering and Agro-Food Processing, via G. Venezian 26, 20133 Milano, Italy; (A.C.); (S.P.); (R.L.S.)
- Correspondence: (V.P.); (F.F.)
| | - Antonella Calzone
- CREA Research Centre for Engineering and Agro-Food Processing, via G. Venezian 26, 20133 Milano, Italy; (A.C.); (S.P.); (R.L.S.)
| | - Serena Gobbi
- Department of Food, Environmental and Nutritional Sciences, Università Degli Studi di Milano, Via Celoria 2, 20133 Milano, Italy; (S.G.); (A.M.)
| | - Sara Paccani
- CREA Research Centre for Engineering and Agro-Food Processing, via G. Venezian 26, 20133 Milano, Italy; (A.C.); (S.P.); (R.L.S.)
- Department of Food, Environmental and Nutritional Sciences, Università Degli Studi di Milano, Via Celoria 2, 20133 Milano, Italy; (S.G.); (A.M.)
| | - Roberto Lo Scalzo
- CREA Research Centre for Engineering and Agro-Food Processing, via G. Venezian 26, 20133 Milano, Italy; (A.C.); (S.P.); (R.L.S.)
| | - Alessandra Marti
- Department of Food, Environmental and Nutritional Sciences, Università Degli Studi di Milano, Via Celoria 2, 20133 Milano, Italy; (S.G.); (A.M.)
| | - Franco Faoro
- Department of Agricultural and Environmental Sciences, Università Degli Studi di Milano, Via Celoria 2, 20133 Milano, Italy
- Correspondence: (V.P.); (F.F.)
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Bresciani A, Cardone G, Jucker C, Savoldelli S, Marti A. Technological Performance of Cricket Powder ( Acheta domesticus L.) in Wheat-Based Formulations. Insects 2022; 13:insects13060546. [PMID: 35735883 PMCID: PMC9224782 DOI: 10.3390/insects13060546] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/26/2022] [Revised: 06/09/2022] [Accepted: 06/10/2022] [Indexed: 01/27/2023]
Abstract
The recent socio-economic situation requires producers to change the composition of basic foods. The aim of this study was to assess the technological properties of wheat flour enriched with cricket powder (CP) (at 5%, 10%, and 20% levels) for the development of bread and pasta. The hydration (i.e., water absorption capacity, oil absorption capacity, water absorption index, water solubility index, and swelling power), foaming (i.e., foaming capacity and stability),emulsifying (emulsifying activity and emulsion stability), and rheological (during gluten aggregation, mixing, extension, and leavening) properties were investigated. Finally, bread and fresh pasta were prepared and characterized. Emulsifying activity, stability, and foaming capacity decreased in the presence of CP, whereas foaming stability and water solubility increased. The results on dough rheology highlighted the need to increase the amount of water, and to decrease the mixing and leavening time, to keep an acceptable bread volume. Indeed, 10% CP enrichment led to a product characterized by a similar volume and crumb hardness to the control (wheat flour). Despite the decrease in extensibility caused by CP, it was possible to produce fresh pasta enriched with CP, with the best cooking behavior obtained at a 5% replacement level.
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Bresciani A, Vaglia V, Saitta F, Fessas D, Casiraghi MC, Erba D, Pagani MA, Lee JY, Kang JW, Ko JM, Bocchi S, Cho JH, Marti A. High-amylose and Tongil type Korean rice varieties: physical properties, cooking behaviour and starch digestibility. Food Sci Biotechnol 2022; 31:681-690. [PMID: 35646411 PMCID: PMC9133276 DOI: 10.1007/s10068-022-01075-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Revised: 03/21/2022] [Accepted: 03/23/2022] [Indexed: 11/25/2022] Open
Abstract
The National Institute of Crop Science, Rural Development Administration (RDA) of Korea is presently developing new rice varieties suitable for producing Western rice-based foods, such as risotto, a well-known Italian-style product. The study considered different milled rice from five Tongil-type and six Japonica-type varieties. Besides the biometric properties, cooking behaviour, starch properties, and in vitro digestibility of Korean rice samples were compared with those of the 'Carnaroli' Italian variety. The physicochemical traits of the Korean varieties extended over a vast range; the amylose content stood out (from 13.0 to 41.7%), influencing the hardness and stickiness of cooked samples, and their starch digestibility. Although none of the Korean varieties seemed to guarantee cooking performances for risotto similar to the 'Carnaroli' one, 'Saemimyeon' and 'Shingil' cvs were judged the best for this purpose up-to-now.
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Affiliation(s)
- Andrea Bresciani
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
| | - Valentina Vaglia
- Department of Environmental Science and Policy (DESP), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
| | - Francesca Saitta
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
| | - Dimitrios Fessas
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
| | - Maria Cristina Casiraghi
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
| | - Daniela Erba
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
| | - Maria Ambrogina Pagani
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
| | - Ji Yoon Lee
- Department of Southern Area Crop Science, National Institute of Crop Science (NICS), RDA, Miryang, 50424 Republic of Korea
| | - Ju Won Kang
- Department of Southern Area Crop Science, National Institute of Crop Science (NICS), RDA, Miryang, 50424 Republic of Korea
| | - Jong-Min Ko
- National Institute of Crop Science, Rural Development Administration, Wanju, 55365 Republic of Korea
| | - Stefano Bocchi
- Department of Environmental Science and Policy (DESP), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
| | - Jun Hyeon Cho
- Department of Southern Area Crop Science, National Institute of Crop Science (NICS), RDA, Miryang, 50424 Republic of Korea
- Sangju Substation, National Institute of Crop Science, Rural Development Administration, Sangju, 37139 Republic of Korea
| | - Alessandra Marti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
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13
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Tyl C, Marti A. Physicochemical and Nutritional Characterization of Bran-Enriched Products. Foods 2022; 11:foods11050675. [PMID: 35267308 PMCID: PMC8909908 DOI: 10.3390/foods11050675] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Accepted: 02/23/2022] [Indexed: 02/04/2023] Open
Affiliation(s)
- Catrin Tyl
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Science, 1433 Ås, Norway
- Correspondence: (C.T.); (A.M.)
| | - Alessandra Marti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via Giovanni Celoria, 2, 20133 Milan, Italy
- Correspondence: (C.T.); (A.M.)
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14
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Blandino M, Bresciani A, Loscalzo M, Vanara F, Marti A. Extruded snacks from pigmented rice: Phenolic profile and physical properties. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2021.103347] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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15
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Marchini M, Marti A, Tuccio MG, Bocchi E, Carini E. Technological functionality of composite flours from sorghum, tapioca and cowpea. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15471] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mia Marchini
- Department of Food and Drug University of Parma Parco Area delle Scienze, 47/A Parma (PR) 43124 Italy
| | - Alessandra Marti
- Department of Food, Environmental, and Nutritional Sciences (DeFENS) University of Milan Via Mangiagalli 25 Milan (MI) 20133 Italy
| | - Maria Grazia Tuccio
- Department of Food and Drug University of Parma Parco Area delle Scienze, 47/A Parma (PR) 43124 Italy
| | - Elena Bocchi
- Department of Food and Drug University of Parma Parco Area delle Scienze, 47/A Parma (PR) 43124 Italy
| | - Eleonora Carini
- Department of Food and Drug University of Parma Parco Area delle Scienze, 47/A Parma (PR) 43124 Italy
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16
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Korcari D, Secchiero R, Laureati M, Marti A, Cardone G, Rabitti NS, Ricci G, Fortina MG. Technological properties, shelf life and consumer preference of spelt-based sourdough bread using novel, selected starter cultures. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112097] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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17
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Affiliation(s)
- Andrea Bresciani
- Department of Food, Environmental and Nutritional Sciences (DeFENS) Università degli Studi di Milano Milan Italy
| | - Stefania Iametti
- Department of Food, Environmental and Nutritional Sciences (DeFENS) Università degli Studi di Milano Milan Italy
| | - Davide Emide
- Department of Food, Environmental and Nutritional Sciences (DeFENS) Università degli Studi di Milano Milan Italy
| | - Alessandra Marti
- Department of Food, Environmental and Nutritional Sciences (DeFENS) Università degli Studi di Milano Milan Italy
| | - Alberto Barbiroli
- Department of Food, Environmental and Nutritional Sciences (DeFENS) Università degli Studi di Milano Milan Italy
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18
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Galli V, Venturi M, Cardone G, Pini N, Marti A, Granchi L. In situ
dextran synthesis by
Weissella confusa
Ck15 and
Leuconostoc pseudomesenteroides
DSM 20193 and their effect on chickpea sourdough bread. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15097] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Viola Galli
- Department of Agriculture, Food, Environment and Forestry (DAGRI) University of Florence Via San Bonaventura, 13 Florence 50145 Italy
| | - Manuel Venturi
- FoodMicroTeam s.r.l Via di Santo Spirito, 14 Florence 50125 Italy
| | - Gaetano Cardone
- Department of Food, Environmental and Nutritional Sciences (DeFENS) Università degli Studi di Milano via Celoria 2 Milan 20133 Italy
| | - Niccolò Pini
- Department of Agriculture, Food, Environment and Forestry (DAGRI) University of Florence Via San Bonaventura, 13 Florence 50145 Italy
| | - Alessandra Marti
- Department of Food, Environmental and Nutritional Sciences (DeFENS) Università degli Studi di Milano via Celoria 2 Milan 20133 Italy
| | - Lisa Granchi
- Department of Agriculture, Food, Environment and Forestry (DAGRI) University of Florence Via San Bonaventura, 13 Florence 50145 Italy
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19
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Cardone G, Rumler R, Speranza S, Marti A, Schönlechner R. Sprouting Time Affects Sorghum ( Sorghum bicolor [L.] Moench) Functionality and Bread-Baking Performance. Foods 2021; 10:foods10102285. [PMID: 34681334 PMCID: PMC8534832 DOI: 10.3390/foods10102285] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2021] [Revised: 09/17/2021] [Accepted: 09/24/2021] [Indexed: 11/16/2022] Open
Abstract
Despite being considered a climate-resilient crop, sorghum is still underutilized in food processing because of the limited starch and protein functionality. For this reason, the objective of this study was to investigate the effect of sprouting time on sorghum functional properties and the possibility to exploit sprouted sorghum in bread making. In this context, red sorghum was sprouted for 24, 36, 48, 72, and 96 h at 27 °C. Sprouting time did not strongly affect the sorghum composition in terms of total starch, fiber, and protein contents. On the other hand, the developed proteolytic activity had a positive effect on oil-absorption capacity, pasting, and gelation properties. Conversely, the increased α-amylase activity in sprouted samples (≥36 h) altered starch functionality. As regards sorghum-enriched bread, the blends containing 48 h-sprouted sorghum showed high specific volume and low crumb firmness. In addition, enrichment in sprouted sorghum increased both the in vitro protein digestibility and the slowly digestible starch fraction of bread. Overall, this study showed that 48 h-sprouted sorghum enhanced the bread-making performance of wheat-based products.
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Affiliation(s)
- Gaetano Cardone
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via G. Celoria 2, 20133 Milan, Italy;
- Department of Food Science and Technology, Institute of Food Technology, University of Natural Resources and Life Sciences, Muthgasse 18, A-1190 Vienna, Austria; (R.R.); (S.S.); (R.S.)
| | - Rubina Rumler
- Department of Food Science and Technology, Institute of Food Technology, University of Natural Resources and Life Sciences, Muthgasse 18, A-1190 Vienna, Austria; (R.R.); (S.S.); (R.S.)
| | - Sofia Speranza
- Department of Food Science and Technology, Institute of Food Technology, University of Natural Resources and Life Sciences, Muthgasse 18, A-1190 Vienna, Austria; (R.R.); (S.S.); (R.S.)
| | - Alessandra Marti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via G. Celoria 2, 20133 Milan, Italy;
- Correspondence:
| | - Regine Schönlechner
- Department of Food Science and Technology, Institute of Food Technology, University of Natural Resources and Life Sciences, Muthgasse 18, A-1190 Vienna, Austria; (R.R.); (S.S.); (R.S.)
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20
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Tyl C, Bresciani A, Marti A. Recent Progress on Improving the Quality of Bran-Enriched Extruded Snacks. Foods 2021; 10:foods10092024. [PMID: 34574134 PMCID: PMC8471519 DOI: 10.3390/foods10092024] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2021] [Revised: 08/11/2021] [Accepted: 08/22/2021] [Indexed: 12/29/2022] Open
Abstract
The incorporation of milling by-products, in particular bran, into starch-based extruded snacks allows manufacturers to address two consumer demands at once, i.e., those for goods that are more sustainably produced and of higher nutritional value. However, the higher fiber content in bran than in refined cereal flours poses a limit to the amount that can be included without compromising the quality of extruded snacks, which crucially depends on expansion. Thus, several studies have focused on the effect of bran on the physicochemical characteristics of extruded snacks, leading to the need to review the recent findings in this area. Opportunities, challenges, and potential solutions of bran-enriched snacks are addressed, and several current knowledge gaps are highlighted. Specifically, the first part of the review presents the effects of extrusion cooking on bran's compositional aspects, focusing on structural changes and product quality. After summarizing the main quality traits of extruded snacks (e.g., expansion rate, bulk density, and textural attributes), the effects of bran enrichment on the physical and sensory characteristics of the final product are discussed. Finally, bran pre-treatments as well as processing optimization are discussed as approaches to improve the quality of bran-enriched snacks.
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Affiliation(s)
- Catrin Tyl
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Science, 1433 Ås, Norway;
| | - Andrea Bresciani
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via Giovanni Celoria, 2, 20133 Milan, Italy;
| | - Alessandra Marti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via Giovanni Celoria, 2, 20133 Milan, Italy;
- Correspondence:
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21
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Suárez-Estrella D, Borgonovo G, Buratti S, Ferranti P, Accardo F, Pagani MA, Marti A. Sprouting of quinoa (Chenopodium quinoa Willd.): Effect on saponin content and relation to the taste and astringency assessed by electronic tongue. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111234] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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22
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Bresciani A, Giordano D, Vanara F, Blandino M, Marti A. High-amylose corn in gluten-free pasta: Strategies to deliver nutritional benefits ensuring the overall quality. Food Chem 2021; 353:129489. [PMID: 33714114 DOI: 10.1016/j.foodchem.2021.129489] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2020] [Revised: 02/10/2021] [Accepted: 02/24/2021] [Indexed: 12/17/2022]
Abstract
High-amylose corn alone or in combination (25% and 50%) with conventional corn was used to produce gluten-free pasta. Flour pre-gelatinization in a tank (process A) or on a conveyor belt (process B) were tested. Resistant starch (RS), soluble (SPAs) and cell-wall bound phenolic acids (CWBPAs) and antioxidant capacity were significantly higher in high-amylose corn pasta. Cooked pasta from process B showed a higher SPA concentration, likely due to the lower cooking loss. The structure of pasta prepared with process B was more homogeneous, whereas it was more compact in the case of process A, as shown by a lower starch susceptibility to α-amylase hydrolysis, higher beginning of gelatinization temperature and lower water absorption. 25% HA represents a good compromise between high RS (4.2%) and good cooking behavior. At higher HA levels, process B is more suitable to obtain pasta with a better cooking quality.
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Affiliation(s)
- Andrea Bresciani
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy.
| | - Debora Giordano
- Department of Agricultural, Forest and Food Sciences (DISAFA), Università degli Studi di Torino, Largo Braccini 2, 10095 Grugliasco, TO, Italy.
| | - Francesca Vanara
- Department of Agricultural, Forest and Food Sciences (DISAFA), Università degli Studi di Torino, Largo Braccini 2, 10095 Grugliasco, TO, Italy.
| | - Massimo Blandino
- Department of Agricultural, Forest and Food Sciences (DISAFA), Università degli Studi di Torino, Largo Braccini 2, 10095 Grugliasco, TO, Italy.
| | - Alessandra Marti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy.
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23
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Cecchini C, Antonucci F, Costa C, Marti A, Menesatti P. Application of near-infrared handheld spectrometers to predict semolina quality. J Sci Food Agric 2021; 101:151-157. [PMID: 32613617 DOI: 10.1002/jsfa.10625] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Revised: 06/20/2020] [Accepted: 07/01/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Durum wheat semolina is the best raw material for pasta production and its protein content and gluten strength are essential for cooking quality. The need to develop rapid methods to speed up quality control makes near-infrared spectroscopy (NIR) a useful method that is widely accepted in the cereal sector. In this study, two non-destructive and rapid technologies, a low-cost sensor providing a short wavelength NIR range (swNIR: 700-1100 nm) and a handheld NIR spectrometer (NIR: 1600-2400 nm), were employed to evaluate semolina quality. The spectra data were correlated with chemical (protein content) and rheological parameters (i.e., Gluten Index, Alveograph®, Sedimentation test, GlutoPeak®). A partial least squares (PLS) model was used to compare the efficacy of swNIR and NIR. RESULTS The protein content was the reference parameter that correlated best with the spectra data and provided the best regression model (r model = 0.9788 for NIR and 0.9561 for swNIR). GlutoPeak indices also correlated well with spectral data, particularly with swNIR spectra. A provisional multivariate model was applied to classify semolina samples in quality classes by using their spectra. Better modeling efficiency was obtained for swNIR. CONCLUSION The results highlighted the advantages of a pocket-sized low cost sensor (swNIR), which is easier to use directly at the sample source than laboratory instruments or more expensive portable devices. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Cristina Cecchini
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA), Centro di ricerca Ingegneria e Trasformazioni agroalimentari, Rome, Italy
| | - Francesca Antonucci
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA), Centro di ricerca Ingegneria e Trasformazioni agroalimentari, Rome, Italy
| | - Corrado Costa
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA), Centro di ricerca Ingegneria e Trasformazioni agroalimentari, Rome, Italy
| | - Alessandra Marti
- Department of Food, Environmental, and Nutritional Sciences, DeFENS, Università degli Studi di Milano, Milan, Italy
| | - Paolo Menesatti
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA), Centro di ricerca Ingegneria e Trasformazioni agroalimentari, Rome, Italy
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24
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Marti A, Tyl C. Capitalizing on a double crop: Recent advances in proso millet's transition to a food crop. Compr Rev Food Sci Food Saf 2020; 20:819-839. [PMID: 33443801 DOI: 10.1111/1541-4337.12681] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 10/07/2020] [Accepted: 11/06/2020] [Indexed: 12/19/2022]
Abstract
Across the globe, strategies to adapt food production to a changing climate as well as to unforeseen events (such as a pandemic) are needed, for example, if farmers miss planting times due to abnormal weather patterns or harvests are lost. Such food security considerations represent reasons for why proso millet deserves a more prominent place at the table. It has one of the shortest growing seasons and water requirements among cereals and is already grown in rotation with other crops, for example, in the American Midwest. Yet, most consumers in the Western world are unfamiliar with it, which limits its market potential. Introducing proso millet to consumers requires development of products with acceptable textural and sensory attributes as well as convincing selling points. These can be found in its nutritional profile, as it is a gluten-free "ancient" grain and millet-based products frequently have low glycemic indices. This review presents a synthesis of recent studies that utilized processing strategies to advance proso millet functionality. Results are put into the context of the most frequently addressed compositional and functional attributes, organized in clusters. Diversity across varieties in amylose to amylopectin ratios presents an opportunity to utilize proso millet for foods with specific pasting requirements, as in bread versus pasta. Hydrothermal or pressure treatments may further adapt its functionality for baked goods. Bitterness remains an unsolved issue, even when decorticated material is used. In addition, heating dramatically lowers in vitro protein digestibility, whereas starch digestibility appears to be matrix dependent (more than raw material dependent).
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Affiliation(s)
- Alessandra Marti
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Milan, Italy
| | - Catrin Tyl
- Department of Food Science and Technology, University of Georgia, Athens, Georgia
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25
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Giuberti G, Bresciani A, Cervini M, Frustace A, Marti A. Moringa oleifera L. leaf powder as ingredient in gluten-free biscuits: nutritional and physicochemical characteristics. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03656-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
AbstractDried powder from Moringa oleifera L. leaves (MOLP) could be considered a promising naturally gluten-free (GF) ingredient to be added in the formulation of GF food products aiming to improve the overall nutritional characteristics. In this work, GF biscuits were formulated by replacing a commercial GF flour mix with 0, 5, 10, and 15 g/100 g of MOLP. Chemical composition, physical and textural characteristics, starch pasting properties, and the in vitro starch digestibility were considered. Adding MOLP increased the amount of protein and total dietary fibre. Even at the lowest MOLP-substitution level, the biscuits had a total dietary fibre content > 6 g/100 g dry matter. Differences in the chemical composition might account for differences in starch properties in terms of pasting behaviour and in vitro digestibility. Using MOLP decreased the in vitro starch hydrolysis index of biscuits, the lowest value (69.3) obtained at the greatest MOLP inclusion level. In addition, an increase in the resistant starch content was reported, passing from 1.1 to 2.7 g/100 g dry matter for GF biscuits containing 0 to 15 g/100 g of MOLP. Colour, spread ratio, and hardness were affected by MOLP inclusion. Biscuits containing 15 g/100 g of MOLP were characterized by the highest hardness value (41.9 N). Substitution level of 10 g/100 g should be considered the threshold level for obtaining a product with similar spread ratio than the control.
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27
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Suárez-Estrella D, Bresciani A, Iametti S, Marengo M, Pagani MA, Marti A. Effect of Sprouting on Proteins and Starch in Quinoa (Chenopodium quinoa Willd.). Plant Foods Hum Nutr 2020; 75:635-641. [PMID: 33068217 DOI: 10.1007/s11130-020-00864-6] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 10/12/2020] [Indexed: 05/20/2023]
Abstract
This study aims at understanding the relation among sprouting time (from 12 up to 72 h), changes in protein and starch components, and flour functionality in quinoa. Changes related to the activity of sprouting-related proteases were observed after 48 h of sprouting in all protein fractions. Progressive proteolysis resulted in relevant modification in the organization of quinoa storage proteins, with a concomitant increase in the availability of physiologically relevant metals such as copper and zinc. Changes in the protein profile upon sprouting resulted in improved foam stability, but in impaired foaming capacity. The increased levels of amylolytic enzymes upon sprouting also made starch less prompt to gelatinize upon heating. Consequently, starch re-association in a more ordered structure upon cooling was less effective, resulting in low setback viscosity. The nature and the intensity of these modifications suggest various possibilities as for using flour from sprouted quinoa as an ingredient in the formulation of baked products.
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Affiliation(s)
- Diego Suárez-Estrella
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133, Milan, Italy
- Grupo de Investigación en Quimiometría y QSAR, Facultad de Ciencia y Tecnología, Universidad del Azuay, Av. 24 de Mayo 7-77 y Hernán Malo, Cuenca, Ecuador
| | - Andrea Bresciani
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133, Milan, Italy
| | - Stefania Iametti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133, Milan, Italy.
| | - Mauro Marengo
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133, Milan, Italy
- Department of Drug Science and Technology, Università degli Studi di Torino, Via Pietro Giuria, 9, 10125, Turin, Italy
| | - Maria Ambrogina Pagani
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133, Milan, Italy
| | - Alessandra Marti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133, Milan, Italy.
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28
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Proserpio C, Bresciani A, Marti A, Pagliarini E. Legume Flour or Bran: Sustainable, Fiber-Rich Ingredients for Extruded Snacks? Foods 2020; 9:E1680. [PMID: 33212867 PMCID: PMC7698416 DOI: 10.3390/foods9111680] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Revised: 11/13/2020] [Accepted: 11/14/2020] [Indexed: 01/08/2023] Open
Abstract
The impact of using legume flour and bran on both sensory and texture properties in extruded, sustainable snack formulations was investigated. Sensory attributes determining consumer preference or rejection of legume-based snacks, as well as food neophobia and food technology neophobia were also explored. Seven samples of extruded snacks (R = 100% rice flour; C = 100% chickpea flour; P = 100% green pea flour; C30 = 30% chickpea bran and 70% rice flour; C15 = 15% chickpea bran and 85% rice flour; P30 = 30% green pea bran and 70% rice flour; P15 = 15% green pea bran and 85% rice flour) were subjected to the three-point bend method using a TA.XT plus texture analyzer. Seventy-two subjects (42 women; aged = 29.6 ± 9.3 years) evaluated the samples for liking and sensory properties by means of the check-all-that-apply (CATA) method. The sample made with 100% rice flour obtained the lowest liking scores, and it was not considered acceptable by the consumers. Samples P, C, C15, and P15 were the preferred ones. Crumbliness and mild flavor attributes positively influenced hedonic scores, whereas stickiness, dryness, hardness, and to a lesser extent, visual aspect affected them negatively. Neophilic and neutral subjects preferred the snacks compared with the neophobic ones, while no differences in liking scores were found regarding food technology neophobia. Extruded snacks with legume flour and bran were moderately accepted by consumers involved in the present study, albeit to a lesser extent for neophobic subjects, and could represent an interesting sustainable source of fiber and high-value proteins, as well as a valuable alternative to gluten-free foods present on the market.
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Affiliation(s)
- Cristina Proserpio
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy; (A.B.); (A.M.); (E.P.)
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Bresciani A, Giordano D, Vanara F, Blandino M, Marti A. The effect of the amylose content and milling fractions on the physico-chemical features of co-extruded snacks from corn. Food Chem 2020; 343:128503. [PMID: 33243562 DOI: 10.1016/j.foodchem.2020.128503] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2020] [Revised: 10/08/2020] [Accepted: 10/26/2020] [Indexed: 12/13/2022]
Abstract
The suitability of corn fractions (break meal: 250-500 µm; flour: < 150 µm) from hybrids with different amylose contents (conventional: 18%; high-amylose: 42%; waxy: 2%) and their blends, to produce co-extruded snacks was assessed. Corn flour exhibited a higher content in total soluble phenolic acids (+34%) than break meal. The high-amylose hybrid maintained a higher antioxidant capacity and phenolic acid content (+52% for soluble and + 54% for cell-wall bound phenolic acids), even after extrusion, than the conventional one. Because of its gelatinization properties (high pasting and peak temperatures; low maximum viscosity), the high-amylose hybrid produced co-extruded snacks characterized by low section areas and large inner areas. The blends led to snacks whose features (sections and inner areas, porosity and hardness) did not follow a linear trend with the amylose content, suggesting the need for further studies to better understand the starch interactions that take place among the various hybrids.
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Affiliation(s)
- Andrea Bresciani
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
| | - Debora Giordano
- Department of Agricultural, Forest and Food Sciences (DISAFA), Università degli Studi di Torino, Largo Braccini 2, 10095 Grugliasco, TO, Italy
| | - Francesca Vanara
- Department of Agricultural, Forest and Food Sciences (DISAFA), Università degli Studi di Torino, Largo Braccini 2, 10095 Grugliasco, TO, Italy
| | - Massimo Blandino
- Department of Agricultural, Forest and Food Sciences (DISAFA), Università degli Studi di Torino, Largo Braccini 2, 10095 Grugliasco, TO, Italy.
| | - Alessandra Marti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy.
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Tyl C, Marti A, Ismail BP. Changes in protein structural characteristics upon processing of gluten-free millet pasta. Food Chem 2020; 327:127052. [DOI: 10.1016/j.foodchem.2020.127052] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2020] [Revised: 05/04/2020] [Accepted: 05/11/2020] [Indexed: 01/31/2023]
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Blandino M, Badeck FW, Giordano D, Marti A, Rizza F, Scarpino V, Vaccino P. Elevated CO 2 Impact on Common Wheat ( Triticum aestivum L.) Yield, Wholemeal Quality, and Sanitary Risk. J Agric Food Chem 2020; 68:10574-10585. [PMID: 32865999 PMCID: PMC8011921 DOI: 10.1021/acs.jafc.0c02975] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/04/2023]
Abstract
The rising atmospheric CO2, concentration is expected to exert a strong impact on crop production, enhancing crop growth but threatening food security and safety. An improver wheat, a hybrid, and its parents were grown at elevated CO2, e[CO2] in open field, and their yield and rheological, nutritional, and sanitary quality were assessed. For all cultivars, grain yield increased (+16%) and protein content decreased (-7%), accompanied by a reduction in dough strength. Grain nitrogen yield increased (+24%) only in ordinary bread making cultivars. e[CO2] did not result in significant changes in phenolic acid content and composition, whereas it produced a significant increase in the deoxynivalenol content. Different responses to e[CO2] between cultivars were found for yield parameters, while the effect on qualitative traits was quite similar. In the upcoming wheat cropping systems, agronomic practices and cultivar selection suited to guarantee higher nitrogen responsiveness and minimization of sanitary risk are required.
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Affiliation(s)
- Massimo Blandino
- Department
of Agricultural, Forest and Food Sciences (DISAFA), Università degli Studi di Torino, Largo P. Braccini 2, 10095 Grugliasco (TO), Italy
- . Phone +39 0116708895
| | - Franz-W. Badeck
- Consiglio
per la ricerca in agricoltura e l’analisi dell’economia
agraria, Research Centre for Genomics and
Bioinformatics, via San
Protaso 302, 29017 Fiorenzuola d’Arda, Italy
| | - Debora Giordano
- Department
of Agricultural, Forest and Food Sciences (DISAFA), Università degli Studi di Torino, Largo P. Braccini 2, 10095 Grugliasco (TO), Italy
| | - Alessandra Marti
- Department
of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
| | - Fulvia Rizza
- Consiglio
per la ricerca in agricoltura e l’analisi dell’economia
agraria, Research Centre for Genomics and
Bioinformatics, via San
Protaso 302, 29017 Fiorenzuola d’Arda, Italy
| | - Valentina Scarpino
- Department
of Agricultural, Forest and Food Sciences (DISAFA), Università degli Studi di Torino, Largo P. Braccini 2, 10095 Grugliasco (TO), Italy
| | - Patrizia Vaccino
- Consiglio
per la ricerca in agricoltura e l’analisi dell’economia
agraria, Research Centre for Cereal and
Industrial Crops, S.S.
11 for Torino km 2,5, 13100 Vercelli, Italy
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Pagani MA, Giordano D, Cardone G, Pasqualone A, Casiraghi MC, Erba D, Blandino M, Marti A. Nutritional Features and Bread-Making Performance of Wholewheat: Does the Milling System Matter? Foods 2020; 9:foods9081035. [PMID: 32752209 PMCID: PMC7466235 DOI: 10.3390/foods9081035] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2020] [Revised: 07/21/2020] [Accepted: 07/29/2020] [Indexed: 12/12/2022] Open
Abstract
Despite the interest in stone-milling, there is no information on the potential advantages of using the resultant wholegrain flour (WF) in bread-making. Consequently, nutritional and technological properties of WFs obtained by both stone- (SWF) and roller-milling (RWF) were assessed on four wheat samples, differing in grain hardness and pigment richness. Regardless of the type of wheat, stone-milling led to WFs with a high number of particles ranging in size from 315 to 710 μm), whereas RWFs showed a bimodal distribution with large (>1000 μm) and fine (<250 μm) particles. On average, the milling system did not affect the proximate composition and the bioactive features of WFs. The gluten aggregation kinetics resulted in similar trends for all SWFs, with indices higher than for RWFs. The effect of milling on dough properties (i.e., mixing and leavening) was sample dependent. Overall, SWFs produced more gas, resulting in bread with higher specific volume. Bread crumb from SWF had higher lutein content in the wheat cv rich in xanthophylls, while bread from RWF of the blue-grained cv had a moderate but significantly higher content in esterified phenolic acids and total anthocyanins. In conclusion, there was no relevant advantage in using stone- as opposed to roller-milling (and vice versa).
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Affiliation(s)
- Maria Ambrogina Pagani
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy; (M.A.P.); (G.C.); (M.C.C.); (D.E.)
| | - Debora Giordano
- Department of Agricultural, Forest and Food Sciences (DISAFA), Università degli Studi di Torino, Largo P. Braccini 2, 10095 Grugliasco (TO), Italy;
| | - Gaetano Cardone
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy; (M.A.P.); (G.C.); (M.C.C.); (D.E.)
| | - Antonella Pasqualone
- Food Science and Technology Unit, Department of Science of Soil, Università degli Studi di Bari, via Amendola, 165/A, 70126 Bari, Italy;
| | - Maria Cristina Casiraghi
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy; (M.A.P.); (G.C.); (M.C.C.); (D.E.)
| | - Daniela Erba
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy; (M.A.P.); (G.C.); (M.C.C.); (D.E.)
| | - Massimo Blandino
- Department of Agricultural, Forest and Food Sciences (DISAFA), Università degli Studi di Torino, Largo P. Braccini 2, 10095 Grugliasco (TO), Italy;
- Correspondence: (M.B.); (A.M.)
| | - Alessandra Marti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy; (M.A.P.); (G.C.); (M.C.C.); (D.E.)
- Correspondence: (M.B.); (A.M.)
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Mohammadi F, Marti A, Nayebzadeh K, Hosseini SM, Tajdar-Oranj B, Jazaeri S. Effect of washing, soaking and pH in combination with ultrasound on enzymatic rancidity, phytic acid, heavy metals and coliforms of rice bran. Food Chem 2020; 334:127583. [PMID: 32711273 DOI: 10.1016/j.foodchem.2020.127583] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Revised: 06/23/2020] [Accepted: 07/12/2020] [Indexed: 01/02/2023]
Abstract
Simultaneous reduction in activity of fat destabilizing enzymes (lipase and lipoxygenase), contaminants heavy metals (As, Cd, Pb, and Hg), antinutrient phytic acid and hazardous coliforms in rice bran was investigated. Application of washing, soaking the washed sample at different pH values (2, 6 and 9) alone or in combination with ultrasonication were examined. While washing was beneficial, its low efficiency acquired further treatment, which was prevailed by application of acidic pH and ultrasound (28 kHz) treatments. Free fatty acids and peroxide value, as indicators of enzymes activity, implied the effectiveness of treatments with adverse impact of sonication on peroxide value. Remarkably, reduction of dominant heavy metals (As, Pb and Zn) and phytic acid were synergistically facilitated by sonication. Coliforms growth was inhibited at pH 2 even at the absence of ultrasonic treatment. Evidently, combination of acidic pH and ultrasound is a practical approach to improve rice bran stability and safety.
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Affiliation(s)
- Fatemeh Mohammadi
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute/Faculty of Nutrition Science and Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Alessandra Marti
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
| | - Kooshan Nayebzadeh
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute/Faculty of Nutrition Science and Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Seyede Marzieh Hosseini
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute/Faculty of Nutrition Science and Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Behrouz Tajdar-Oranj
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute/Faculty of Nutrition Science and Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Sahar Jazaeri
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute/Faculty of Nutrition Science and Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
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Alfieri M, Bresciani A, Zanoletti M, Pagani MA, Marti A, Redaelli R. Physical, chemical and pasting features of maize Italian inbred lines. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03565-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Blandino M, Visioli G, Marando S, Marti A, Reyneri A. Impact of late-season N fertilisation strategies on the gluten content and composition of high protein wheat grown under humid Mediterranean conditions. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.102995] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Cardone G, D'Incecco P, Pagani MA, Marti A. Sprouting improves the bread-making performance of whole wheat flour (Triticum aestivum L.). J Sci Food Agric 2020; 100:2453-2459. [PMID: 31953837 DOI: 10.1002/jsfa.10264] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/22/2019] [Revised: 01/09/2020] [Accepted: 01/12/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Pre-harvest sprouting of wheat is viewed negatively because of the high level of enzymatic activity, which leads to a deterioration in the bread-making performance of the related flours. On the other hand, improvements in bread properties (i.e. volume and crumb softness) are reported when sprouted wheat under controlled conditions is used in mixtures with a conventional unsprouted flour. However, knowledge about the effects of sprouting on gluten functionality and its relationship with bread features is still limited, especially in the case of whole wheat flour. RESULTS Under the conditions applied in this study (48 h, 20 °C and 90% relative humidity), proteins of sprouted wheat were still able to aggregate, even if changes in gluten aggregation kinetics suggested gluten weakening. On the other hand, sprouting led to an increase in gluten stretching ability, suggesting an increase in dough extensibility. In the dough system, sprouting was responsible for a decrease in water absorption, development time, and stability during mixing. However, when the values for development time and water absorption indicated by the Farinograph® were followed carefully, sprouting improved bread height (~20%), specific volume (~15%), and crumb softness (~200% after 24 h of storage), even when whole wheat flour was used. CONCLUSION It is possible to produce bread with improved volume and crumb softness using whole wheat flour from sprouted kernels. Thus, sprouting can be exploited as a pre-treatment to improve the bread-making performance of fiber-enriched systems. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Gaetano Cardone
- Department of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milan, Italy
| | - Paolo D'Incecco
- Department of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milan, Italy
| | - Maria Ambrogina Pagani
- Department of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milan, Italy
| | - Alessandra Marti
- Department of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milan, Italy
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Beniada C, Ramlawi M, Marti A. Douleur lombaire aiguë postlithotritie révélant un hématome sous-capsulaire rénal. Ann Fr Med Urgence 2020. [DOI: 10.3166/afmu-2020-0233] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Cardone G, D’Incecco P, Casiraghi MC, Marti A. Exploiting Milling By-Products in Bread-Making: The Case of Sprouted Wheat. Foods 2020; 9:E260. [PMID: 32121490 PMCID: PMC7143436 DOI: 10.3390/foods9030260] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 02/25/2020] [Accepted: 02/25/2020] [Indexed: 11/17/2022] Open
Abstract
This research investigated the effect of sprouting on wheat bran. Bran from un-sprouted (BUW) and sprouted (BSW) wheat were characterized in terms of chemical composition, enzymatic activities, and hydration properties. In addition, the rheological properties (using GlutoPeak, Farinograph, Extensograph, and Rheofermentometer tests) and bread-making performance (color, texture, volume of bread) of wheat doughs enriched in bran at 20% replacement level were assessed. Sprouting process caused a significant decrease in phytic acid (~20%), insoluble dietary fiber (~11%), and water holding capacity (~8%), whereas simple sugars (~133%) and enzymatic activities significantly increased after processing. As regards the gluten aggregation kinetics, the BSW-blend profile was more similar to wheat than BUW-blend, indicating changes in the fiber and gluten interactions. BSW led to a worsening of the mixing and leavening properties, instead, no significant changes in extensibility were observed. Finally, BSW improved bread volume (~10%) and crumb softness (~52%). Exploiting bran from sprouted wheat might be useful to produce bread rich in fiber with enhanced characteristics.
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Affiliation(s)
| | | | | | - Alessandra Marti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy; (G.C.); (P.D.); (M.C.C.)
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Abbasi Parizad P, Marengo M, Bonomi F, Scarafoni A, Cecchini C, Pagani MA, Marti A, Iametti S. Bio-Functional and Structural Properties of Pasta Enriched with a Debranning Fraction from Purple Wheat. Foods 2020; 9:foods9020163. [PMID: 32046313 PMCID: PMC7073741 DOI: 10.3390/foods9020163] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2020] [Revised: 02/04/2020] [Accepted: 02/06/2020] [Indexed: 02/07/2023] Open
Abstract
A colored and fiber-rich fraction from the debranning of purple wheat was incorporated at 25% into semolina- and flour-based pasta produced on a pilot-plant scale, with the aim of increasing anthocyanin and total phenolic content with respect to pasta obtained from whole pigmented grains. The debranning fraction impaired the formation of disulfide-stabilized protein networks in semolina-based systems. Recovery of phenolics was impaired by the pasta making process, and cooking decreased the phenolic content in both enriched samples. Cooking-related losses in anthocyanins and total phenolics were similar, but anthocyanins in the cooked semolina-based pasta were around 20% of what was expected from the formulation. HPLC (High Performance Liquid Chromatography) profiling of phenolics was carried out on extracts from either type of enriched pasta both before and after cooking and indicate possible preferential retention of specific compounds in each type of enriched pasta. Extracts from cooked samples of either enriched pasta were tested as inhibitors of enzymes involved in glucose metabolism and uptake, as well as for their capacity of suppressing the response to inflammatory stimuli. Results of both biological tests indicate that the phenolics in extracts from both cooked pasta samples had inhibitory capacities higher than extracts of the original debranning fraction at identical concentrations of total bioactives.
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Affiliation(s)
- Parisa Abbasi Parizad
- Department of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (P.A.P.); (M.M.); (F.B.); (A.S.); (M.A.P.)
| | - Mauro Marengo
- Department of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (P.A.P.); (M.M.); (F.B.); (A.S.); (M.A.P.)
| | - Francesco Bonomi
- Department of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (P.A.P.); (M.M.); (F.B.); (A.S.); (M.A.P.)
| | - Alessio Scarafoni
- Department of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (P.A.P.); (M.M.); (F.B.); (A.S.); (M.A.P.)
| | - Cristina Cecchini
- Consiglio per la Ricerca in Agricoltura e L’analisi Dell’economia Agraria (CREA), Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via Manziana 30, 00189 Roma, Italy;
| | - Maria Ambrogina Pagani
- Department of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (P.A.P.); (M.M.); (F.B.); (A.S.); (M.A.P.)
| | - Alessandra Marti
- Department of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (P.A.P.); (M.M.); (F.B.); (A.S.); (M.A.P.)
- Correspondence: (A.M.); (S.I.); Tel.: +39-02-5031-6656 (A.M.); +39-02-5031-6819 (S.I.)
| | - Stefania Iametti
- Department of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (P.A.P.); (M.M.); (F.B.); (A.S.); (M.A.P.)
- Correspondence: (A.M.); (S.I.); Tel.: +39-02-5031-6656 (A.M.); +39-02-5031-6819 (S.I.)
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Goiset A, Milpied B, Marti A, Marie J, Leroy-Colavolpe V, Pham-Ledard A, Foulet F, Oro S, Hemery F, Chosidow O, Beylot-Barry M. Caractéristiques, pathologies associées et prise en charge des intertrigo inter-orteils à bacille Gram-négatif: étude rétrospective de 62 patients. Ann Dermatol Venereol 2019. [DOI: 10.1016/j.annder.2019.09.132] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Bresciani A, Marti A. Using Pulses in Baked Products: Lights, Shadows, and Potential Solutions. Foods 2019; 8:E451. [PMID: 31581614 PMCID: PMC6835306 DOI: 10.3390/foods8100451] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2019] [Revised: 09/10/2019] [Accepted: 09/17/2019] [Indexed: 01/04/2023] Open
Abstract
Nowadays, consumers are more conscious of the environmental and nutritional benefits of foods. Pulses-thanks to both nutritional and health-promoting features, together with their low environmental impact-satisfy the demand for high-protein/high-fiber products. However, their consumption is still somewhat limited in Western countries, due to the presence of antinutrient compounds including phytic acid, trypsin inhibitors, and some undigested oligosaccharides, which are responsible for digestive discomfort. Another limitation of eating pulses regularly is their relatively long preparation time. One way to increase the consumption of pulses is to use them as an ingredient in food formulations, such as bread and other baked products. However, some sensory and technological issues limit the use of pulses on an industrial scale; consequently, they require special attention when combined with cereal-based products. Developing formulations and/or processes to improve pulse quality is necessary to enhance their incorporation into baked products. In this context, this study provides an overview of strengths and weaknesses of pulse-enriched baked products focusing on the various strategies-such as the choice of suitable ingredients or (bio)-technological approaches-that counteract the negative effects of including pulses in baked goods.
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Affiliation(s)
- Andrea Bresciani
- Department of Food, Environmental, and Nutritional Sciences, Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy.
| | - Alessandra Marti
- Department of Food, Environmental, and Nutritional Sciences, Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy.
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Garcia-Arellano A, Martínez-González MA, Ramallal R, Salas-Salvadó J, Hébert JR, Corella D, Shivappa N, Forga L, Schröder H, Muñoz-Bravo C, Estruch R, Fiol M, Lapetra J, Serra-Majem L, Ros E, Rekondo J, Toledo E, Razquin C, Ruiz-Canela M, Alonso A, Barrio Lopez M, Basterra-Gortari F, Benito Corchon S, Bes-Rastrollo M, Beunza J, Carlos S, Cervantes S, de Irala J, de la Rosa P, de la Fuente C, Donat-Vargas C, Donazar M, Fernandez Montero A, Gea A, Goni-Ochandorena E, Guillen-Grima F, Lahortiga F, Llorca J, Lopez del Burgo C, Mari-Sanchıs A, Marti A, Mendonça R, Nuñez-Cordoba J, Pimenta A, Rico A, Ruiz Zambrana A, Sayon-Orea C, Toledo-Atucha J, Vazquez Ruiz Z, Zazpe Garcıa I, Sánchez- Tainta A, Buil-Cosiales P, Díez-Espino J, Sanjulian B, Martínez J, Marti A, Serrano-Martínez M, Basterra-Gortari F, Extremera-Urabayen J, Garcia-Pérez L, Arroyo-Azpa C, Barcena A, Oreja-Arrayago C, Lasanta-Sáez M, Cia-Lecumberri P, Elcarte-Lopez T, Artal-Moneva F, Esparza-López J, Figuerido-Garmendia E, Tabar-Sarrias J, Fernández- Urzainqui L, Ariz-Arnedo M, Cabeza-Beunza J, Pascual-Pascual P, Martínez-Mazo M, Arina-Vergara E, Macua-Martínez T, Pascual Pascual P, Garcés Ducar M, Martí Massó R, Villanueva Moreno R, Parra-Osés A, Serra-Mir M, Pérez-Heras A, Viñas C, Casas R, Medina-Remon A, Villanueva P, Baena J, García M, Oller M, Amat J, Duaso I, García Y, Iglesias C, Simón C, Quinzavos L, Parra L, Liroz M, Benavent J, Clos J, Pla I, Amorós M, Bonet M, Martín M, Sánchez M, Altirriba J, Manzano E, Altés A, Cofán M, Valls-Pedret C, Sala-Vila A, Doménech M, Bulló M, Basora-Gallisa J, González R, Molina C, Mena G, Martínez P, Ibarrola N, Sorlí J, García Roselló J, Martin F, Tort N, Isach A, Babio N, Salas-Huetos A, Becerra-Tomás N, Rosique- Esteban N, Hernandez P, Canudas S, Papandreou C, Ferreira C, Cabre M, Mestres G, Paris F, Llauradó M, Pedret R, Basells J, Vizcaino J, Segarra R, Giardina S, Guasch-Ferré M, Díaz-López A, Fernández-Ballart J, Balanza R, Tello S, Vila J, de la Torre R, Muñoz-Aguayo D, Elosua R, Marrugat J, Schröder H, Molina N, Maestre E, Rovira A, Castañer O, Farré M, Sorli J, Carrasco P, Ortega-Azorín C, Asensio E, Osma R, Barragán R, Francés F, Guillén M, González J, Sáiz C, Portolés O, Giménez F, Coltell O, Fernández-Carrión R, Guillem-Sáiz P, González-Monje I, Quiles L, Pascual V, Riera C, Pages M, Godoy D, Carratalá-Calvo A, Sánchez-Navarro S, Valero-Barceló C, Salaverria I, Hierro TD, Algorta J, Francisco S, Alonso A, San Vicente J, Casi A, Sanz E, Felipe I, Rekondo J, Loma-Osorio A, Fernandez-Crehuet J, Garcia-Rodriguez A, Wärnberg J, Benitez Pont R, Bianchi Alba M, Navajas R, Gómez-Huelgas R, Martínez-González J, Velasco García V, de Diego Salas J, Baca Osorio A, Gil Zarzosa J, Sánchez Luque J, Vargas López E, Romaguera D, García-Valdueza M, Proenza A, Prieto R, Frontera G, Munuera S, Vivó M, Bestard F, Munar J, Coll L, Fiol F, Ginard M, Jover A, García J, Santos-Lozano J, Ortega-Calvo M, Leal M, Martínez E, Mellado L, Miró-Moriano L, Domínguez-Espinaco C, Vaquero- Diaz S, Iglesias P, Román P, Corchado Y, Lozano-Rodríguez J, Lamuela-Raventós R, López- Sabater M, Castellote-Bargalló A, Quifer-Rada P, Tresserra-Rimbau A, Alvarez-Pérez J, Díez Benítez E, Bautista Castaño I, Maldonado Díaz I, Sanchez-Villegas A, Férnandez- Rodríguez M, Sarmiendo de la Fe F, Simón García C, Falcón Sanabria I, Macías Gutiérrez B, Santana Santana A, de la Cruz E, Galera A, Pintó-Salas X, Trias F, Sarasa I, Rodríguez M, Corbella X, Corbella E, Goday A, Muñoz M, Cabezas C, Vinyoles E, Rovira M, Garcia L, Baby P, Ramos A, Mengual L, Roura P, Yuste M, Guarner A, Rovira A, Santamaria M, Mata M, de Juan C, Brau A, Fernandez M, Gutierrez E, Murillo C, Garcia J, Tafalla M, Bobe I, Díaz A, Araque M, Solis E, Cervello T, Montull I, Tur J, Portillo M, Sáez G. Dietary inflammatory index and all-cause mortality in large cohorts: The SUN and PREDIMED studies. Clin Nutr 2019; 38:1221-1231. [PMID: 30651193 DOI: 10.1016/j.clnu.2018.05.003] [Citation(s) in RCA: 72] [Impact Index Per Article: 14.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2017] [Revised: 04/24/2018] [Accepted: 05/02/2018] [Indexed: 12/22/2022]
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Giuberti G, Marti A, Gallo A, Grassi S, Spigno G. Resistant Starch from Isolated White Sorghum Starch: Functional and Physicochemical Properties and Resistant Starch Retention After Cooking. A Comparative Study. STARCH-STARKE 2019. [DOI: 10.1002/star.201800194] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Gianluca Giuberti
- Department for Sustainable Food Process (DiSTAS)Università Cattolica del Sacro CuoreVia E. Parmense 8429122PiacenzaItaly
| | - Alessandra Marti
- Department of Food, Environmental, and Nutritional Sciences (DeFENS)Università Degli Studi di MilanoVia G. Celoria 220133MilanItaly
| | - Antonio Gallo
- Institute of Food Science and NutritionUniversità Cattolica del Sacro CuoreVia E. Parmense 8429122PiacenzaItaly
| | - Silvia Grassi
- Department of Food, Environmental, and Nutritional Sciences (DeFENS)Università Degli Studi di MilanoVia G. Celoria 220133MilanItaly
| | - Giorgia Spigno
- Department for Sustainable Food Process (DiSTAS)Università Cattolica del Sacro CuoreVia E. Parmense 8429122PiacenzaItaly
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Erba D, Angelino D, Marti A, Manini F, Faoro F, Morreale F, Pellegrini N, Casiraghi MC. Effect of sprouting on nutritional quality of pulses. Int J Food Sci Nutr 2019; 70:30-40. [PMID: 29848118 DOI: 10.1080/09637486.2018.1478393] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2018] [Revised: 05/14/2018] [Accepted: 05/16/2018] [Indexed: 10/14/2022]
Abstract
In order to investigate the nutritional quality of industrial-scale sprouted versus unsprouted chickpeas and green peas, before and after cooking, the ultrastructure, chemical composition, antioxidant capacity, starch digestibility, mineral content and accessibility were analysed. Sprouting did not deeply affect raw seed structure, although after cooking starch granules appeared more porous and swelled. Chemical composition of raw sprouted seeds was not strongly affected, excepting an increase in protein (both pulses), and in free sugars (in peas; +10% and +80%, respectively, p < .05). The industrial sprouting favoured phytic acid leaching in cooking water (-35% in seeds, compared to unsprouted cooked ones, p < .05), and promoted antioxidant capacity reductions in raw and cooked seeds (-10% and -37%, respectively, p < .05). In conclusion, sprouting on an industrial-scale induced mild structural modifications in chickpeas and peas, sufficient to reduce antinutritional factors, without strongly influencing their nutritional quality. These products could represent nutritionally interesting ingredients for different dietary patterns as well as for enriched cereal-based foods.
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Affiliation(s)
- Daniela Erba
- a Department of Food, Environmental and Nutritional Sciences (DeFENS) , University of Milan , Milano , Italy
| | - Donato Angelino
- b Human Nutrition Unit, Department of Food and Drug , University of Parma, Parco Area delle Scienze , Parma , Italy
| | - Alessandra Marti
- a Department of Food, Environmental and Nutritional Sciences (DeFENS) , University of Milan , Milano , Italy
| | - Federica Manini
- a Department of Food, Environmental and Nutritional Sciences (DeFENS) , University of Milan , Milano , Italy
| | - Franco Faoro
- c Department of Agricultural and Environmental Sciences - Production, Landscape, Agroenergy , University of Milan , Milano , Italy
| | - Federico Morreale
- b Human Nutrition Unit, Department of Food and Drug , University of Parma, Parco Area delle Scienze , Parma , Italy
| | - Nicoletta Pellegrini
- b Human Nutrition Unit, Department of Food and Drug , University of Parma, Parco Area delle Scienze , Parma , Italy
| | - Maria Cristina Casiraghi
- a Department of Food, Environmental and Nutritional Sciences (DeFENS) , University of Milan , Milano , Italy
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Cordelino IG, Tyl C, Inamdar L, Vickers Z, Marti A, Ismail BP. Cooking quality, digestibility, and sensory properties of proso millet pasta as impacted by amylose content and prolamin profile. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.09.035] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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Rahardjo CP, Gajadeera CS, Simsek S, Annor G, Schoenfuss TC, Marti A, Ismail BP. Chemical characterization, functionality, and baking quality of intermediate wheatgrass (Thinopyrum intermedium). J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.09.002] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Marti A, Taieb A, Boniface K, Ezzedine K, Seneschal J. Elevated total serum IgE in vitiligo might be protective for other autoimmune diseases. Br J Dermatol 2018; 179:987-988. [DOI: 10.1111/bjd.16707] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- A. Marti
- Department of Dermatology; Bordeaux University Hospitals; Bordeaux France
| | - A. Taieb
- Department of Dermatology; Bordeaux University Hospitals; Bordeaux France
- INSERM U 1035; University of Bordeaux; Bordeaux France
| | - K. Boniface
- INSERM U 1035; University of Bordeaux; Bordeaux France
| | - K. Ezzedine
- Department of Dermatology; APHP; Hôpital Henri Mondor; Université Paris-Est; Créteil France
| | - J. Seneschal
- Department of Dermatology; Bordeaux University Hospitals; Bordeaux France
- INSERM U 1035; University of Bordeaux; Bordeaux France
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Suárez-Estrella D, Torri L, Pagani MA, Marti A. Quinoa bitterness: causes and solutions for improving product acceptability. J Sci Food Agric 2018; 98:4033-4041. [PMID: 29485194 DOI: 10.1002/jsfa.8980] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/30/2017] [Revised: 02/13/2018] [Accepted: 02/21/2018] [Indexed: 06/08/2023]
Abstract
Awareness of the several agronomic, environmental, and health benefits of quinoa has led to a constant increase in its production and consumption not only in South America, where it is a native crop, but also in Europe and the USA. However, producing wheat or gluten-free based products enriched with quinoa alters some quality characteristics, including sensory acceptance. Several anti-nutritional factors such as saponins are concentrated in the grain pericarp. These bitter and astringent substances may interfere with the digestion and absorption of various nutrients. Developing processes to decrease or modify the bitterness of quinoa can enhance palatability, and thus consumption, of quinoa. In addition to the production of sweet varieties of quinoa, other processes have been proposed. Some of them (i.e. washing, pearling and the combination of the two) have a direct effect on saponins, either by solubilization and/or the mechanical removal of seed layers. Others, such as fermentation or germination, are able to mask the bitterness with aroma compounds and/or sugar formation. This review presents the major sources of the undesirable sensory attributes of quinoa, including bitterness, and various ways of counteracting the negative characteristics of quinoa. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Diego Suárez-Estrella
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, Milan, Italy
| | - Luisa Torri
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, Bra, CN, Italy
| | - Maria Ambrogina Pagani
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, Milan, Italy
| | - Alessandra Marti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, Milan, Italy
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