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Curutchet A, Tárrega A, Arcia P. Changes in consumers interest on cheeses with health benefits and different manufacture types over the last decade. CyTA - Journal of Food 2023. [DOI: 10.1080/19476337.2022.2162973] [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] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Ana Curutchet
- Departamento de Ingeniería, Universidad Católica del Uruguay, Montevideo, Uruguay
| | - Amparo Tárrega
- Physical and Sensory Properties Laboratory, Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Valencia, Spain
| | - Patricia Arcia
- Departamento de Ingeniería, Universidad Católica del Uruguay, Montevideo, Uruguay
- Latitud LATU Foundation, Montevideo, Uruguay
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Gutierrez-Barrutia MB, Cozzano S, Arcia P, Del Castillo MD. Assessment of in vitro digestion of reduced sugar biscuits with extruded brewers' spent grain. Food Res Int 2023; 172:113160. [PMID: 37689916 DOI: 10.1016/j.foodres.2023.113160] [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: 12/13/2022] [Revised: 06/14/2023] [Accepted: 06/16/2023] [Indexed: 09/11/2023]
Abstract
This study aimed to evaluate the nutritional value and potential health claims for reduced sugar biscuits containing extruded brewers' spent grain (EBSG) and fructooligosaccharides (FOS). One traditional biscuit with added sugar and three reduced sugar biscuits containing 15.2 % FOS and EBSG (0, 8 and 17 %), with nutrition claims "high in fiber" and "source of protein" for those containing 17 % of EBSG, were formulated. Biscuits were characterized by analysis of nutrients and bioactive compounds before and after digestion under in vitro enzymatic oral-gastro-intestinal and colonic fermenting conditions. The bioaccessibility of antioxidants, anti-inflammatory and antidiabetic compounds in biscuits' intestinal digests and short-chain fatty acids in colonic samples was analyzed. EBSG-added biscuits showed significantly lower (p < 0.05) glucose intestinal bioaccessibility and significantly higher (p < 0.05) phenolic compounds intestinal bioaccessibility compared to biscuits without EBSG. EBSG-added biscuits showed significantly (p < 0.05) higher in vitro antidiabetic potential than the other did. Moreover, the intestinal digest of biscuits containing 17 % EBSG exhibited significantly (p < 0.05) better in vitro inhibition of intracellular ROS formation and in vitro anti-inflammatory properties. FOS addition (p < 0.05) significantly improved the production of butyric acid while EBSG did for valeric acid which possess chemoprotective effect. In conclusion, the combined use of FOS (15.2 %) and EBSG (17 %) allowed obtaining a human healthier snack formulation for satisfying consumers' demands and achieving nutrition security.
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Affiliation(s)
- Maria Belen Gutierrez-Barrutia
- Departamento de Ingeniería, Universidad Catolica del Uruguay, Montevideo 11600, Uruguay; Instituto de Investigacion en Ciencias de la Alimentacion, CSIC-UAM, Nicolas Cabrera 9, 28049 Madrid, Spain
| | - Sonia Cozzano
- Departamento de Ingeniería, Universidad Catolica del Uruguay, Montevideo 11600, Uruguay
| | - Patricia Arcia
- Departamento de Ingeniería, Universidad Catolica del Uruguay, Montevideo 11600, Uruguay; Latitud-LATU Foundation, Av. Italia 6201, Montevideo 11500, Uruguay
| | - Maria Dolores Del Castillo
- Instituto de Investigacion en Ciencias de la Alimentacion, CSIC-UAM, Nicolas Cabrera 9, 28049 Madrid, Spain.
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Perez-Pirotto C, Hernando I, Cozzano S, Curutchet A, Arcia P. Incorporating an upcycled orange fibre on flan formulation: Impact on sensory properties. FOOD SCI TECHNOL INT 2023:10820132231193474. [PMID: 37563910 DOI: 10.1177/10820132231193474] [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] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/12/2023]
Abstract
Fruit by-products are a valuable source of ingredients, in the formulation of what is known by "upcycled foods". Orange pomace, a by-product of orange juice industry, is a dietary fibre source. In this work, a powdered ingredient with soluble fibre obtained from orange pomace was used as replacement of inulin in the formulation of source of fibre "flan" like puddings. Four different formulations were analysed using Flash Profile and instrumental texture: 100% inulin, 70% inulin: 30% orange fibre, 30% inulin: 70% orange fibre, 100% orange fibre. The replacement of 30% of pudding's total fibre with the new ingredient helped to improve the texture and general appearance of the dessert. Greater percentages imparted non-desirable flavour attributes, such as bitterness and acidity. The use of this ingredient as a replacement of commercial inulin in the formulation of source of fibre puddings is possible. However, further research is needed to reduce the off flavours.
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Affiliation(s)
- Claudia Perez-Pirotto
- Departamento de Ingeniería, Universidad Católica del Uruguay, Montevideo, Uruguay
- Food Microstructure and Chemistry Research Group, Department of Food Technology, Universitat Politècnica de València, Valencia, Spain
| | - Isabel Hernando
- Food Microstructure and Chemistry Research Group, Department of Food Technology, Universitat Politècnica de València, Valencia, Spain
| | - Sonia Cozzano
- Departamento de Ingeniería, Universidad Católica del Uruguay, Montevideo, Uruguay
| | - Ana Curutchet
- Departamento de Ingeniería, Universidad Católica del Uruguay, Montevideo, Uruguay
| | - Patricia Arcia
- Departamento de Ingeniería, Universidad Católica del Uruguay, Montevideo, Uruguay
- Latitud LATU Foundation, Montevideo, Uruguay
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Perez-Pirotto C, Moraga G, Hernando I, Cozzano S, Arcia P. Sorption Isotherms, Glass Transition and Bioactive Compounds of Ingredients Enriched with Soluble Fibre from Orange Pomace. Foods 2022; 11:foods11223615. [PMID: 36429206 PMCID: PMC9689554 DOI: 10.3390/foods11223615] [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: 10/14/2022] [Revised: 11/04/2022] [Accepted: 11/10/2022] [Indexed: 11/16/2022] Open
Abstract
Citrus fruits are one of the main crops worldwide. Its industrialization, primarily juice production, produces large amounts of byproducts, composed of seeds and peels, that can be used to obtain new ingredients. In this study, sorption behaviour, glass transition, mechanical properties, colour and bioactives of four different soluble fibre-enriched powders obtained from orange pomace using green technologies were studied. Powders were equilibrated at water activities between 0.113 and 0.680 for fifteen weeks at 20 °C, and studies were performed to indicate the best storing conditions to ensure the glassy state of the amorphous matrix and higher bioactive stability. By combining the Gordon and Taylor model with the Henderson isotherm, the critical water activity and content for storage in a glassy state were determined. The ingredient obtained after extrusion + hot water is the most stable, which is also the one with the highest dietary fibre content. Powder obtained by jet cooking is the least stable, as it is not in a glassy state at any water activity at room temperature. To increase storage stability, these should be stored at refrigeration temperatures.
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Affiliation(s)
- Claudia Perez-Pirotto
- Departamento de Ingeniería, Universidad Católica del Uruguay, Montevideo 11600, Uruguay
- Food Microstructure and Chemistry Research Group, Department of Food Technology, Universitat Politècnica de València, 46022 Valencia, Spain
| | - Gemma Moraga
- Food Microstructure and Chemistry Research Group, Department of Food Technology, Universitat Politècnica de València, 46022 Valencia, Spain
- Correspondence:
| | - Isabel Hernando
- Food Microstructure and Chemistry Research Group, Department of Food Technology, Universitat Politècnica de València, 46022 Valencia, Spain
| | - Sonia Cozzano
- Departamento de Ingeniería, Universidad Católica del Uruguay, Montevideo 11600, Uruguay
| | - Patricia Arcia
- Departamento de Ingeniería, Universidad Católica del Uruguay, Montevideo 11600, Uruguay
- Latitud LATU Foundation, Montevideo 11500, Uruguay
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Perez-Pirotto C, Moraga G, Quiles A, Hernando I, Cozzano S, Arcia P. Techno functional characterization of green-extracted soluble fibre from orange by-product. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113765] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Perez‐Pirotto C, Cozzano S, Hernando I, Arcia P. Different green extraction technologies for soluble dietary fibre extraction from orange by‐product. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15756] [Citation(s) in RCA: 2] [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)
- Claudia Perez‐Pirotto
- Departamento de Ingeniería Comandante Braga 2715 (11600) Universidad Católica del Uruguay Montevideo 11600 Uruguay
- Food Microstructure and Chemistry Research Group Department of Food Technology Universitat Politècnica de València Valencia 46022 Spain
| | - Sonia Cozzano
- Departamento de Ingeniería Comandante Braga 2715 (11600) Universidad Católica del Uruguay Montevideo 11600 Uruguay
| | - Isabel Hernando
- Food Microstructure and Chemistry Research Group Department of Food Technology Universitat Politècnica de València Valencia 46022 Spain
| | - Patricia Arcia
- Departamento de Ingeniería Comandante Braga 2715 (11600) Universidad Católica del Uruguay Montevideo 11600 Uruguay
- Latitud Latu Foundation Montevideo 11500 Uruguay
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Curutchet A, Cozzano S, Tárrega A, Arcia P. Blueberry pomace as a source of antioxidant fibre in cookies: Consumer’s expectations and critical attributes for developing a new product. FOOD SCI TECHNOL INT 2019; 25:642-648. [PMID: 31163977 DOI: 10.1177/1082013219853489] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
Valorisation of an agroindustry by-product, through its uses as an ingredient, in the development of a product may be an opportunity for industries to reduce wastes; generating a valuable product rich in bioactive compounds. Nevertheless, as happens with every new product, food manufacturers follow the market trend ensuring that any new product or idea meets consumer’s expectations. The aim of this work is to study the expectation and the acceptability of consumers towards fibre-enriched cookies using blueberry pomace as a functional ingredient. A label for the blueberry cookies, created for this purpose, was evaluated by consumers who rated their expected liking when observing this label. Fibre-enriched cookies were formulated using blueberry pomace powder as source ingredient for antioxidant dietary fibre. A cookie without fibre was evaluated as a reference. Cookies were evaluated by a group of consumers who rated their degree of liking when tasting the sample under blind and informed conditions. Results showed that the consumer expectations were not fulfilled when assessing the product. Acceptability scores of blueberry pomace, fibre-enriched cookies show that most consumers are not willing to compromise hedonic aspects of cookies for their healthful attributes. Focus group was used to explore the characteristics a healthy cookie should have. Formulation of cookies must be optimised taking into account the acceptability of consumers.
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Affiliation(s)
- Ana Curutchet
- Departamento de Ciencia y Tecnología de Alimentos, Facultad de Ingeniería y Tecnologías UCU, Montevideo, Uruguay
| | - Sonia Cozzano
- Departamento de Ciencia y Tecnología de Alimentos, Facultad de Ingeniería y Tecnologías UCU, Montevideo, Uruguay
| | - Amparo Tárrega
- Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Valencia, Spain
| | - Patricia Arcia
- Departamento de Ciencia y Tecnología de Alimentos, Facultad de Ingeniería y Tecnologías UCU, Montevideo, Uruguay
- Latitud – LATU Foundation, Montevideo, Uruguay
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Gutiérrez Barrutia MB, Curutchet A, Arcia P, Cozzano S. New functional ingredient from orange juice byproduct through a green extraction method. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13934] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
| | - Ana Curutchet
- Departamento de Ciencia y Tecnología de Alimentos Facultad de Ingeniería y Tecnologías UCU Montevideo Uruguay
| | | | - Sonia Cozzano
- Departamento de Ciencia y Tecnología de Alimentos Facultad de Ingeniería y Tecnologías UCU Montevideo Uruguay
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Perez C, Tagliani C, Arcia P, Cozzano S, Curutchet A. Blueberry by-product used as an ingredient in the development of functional cookies. FOOD SCI TECHNOL INT 2017; 24:301-308. [PMID: 29260598 DOI: 10.1177/1082013217748729] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
A by-product of blueberry juice industries was used as an ingredient to develop fiber-enriched cookies. The blueberry pomace, once ground and dried, was used as an ingredient in cookie formulation. A control cookie was elaborated as reference. Cookies were analyzed for composition and functional properties. The fiber content obtained in the fiber-enriched cookie allows it to be labeled as "high fiber" in the European Union and as a "source of fiber" in MERCOSUR. The fiber-enriched cookie presented highly increased values on the antioxidant capacity and the polyphenol content when compared against the control cookie. Sensory evaluation was performed. Acceptability of the fiber-enriched cookie reached a value of 5.3 in a nine-point hedonic scale. Further strategies should be necessary in order to achieve an acceptable product. Cookies were subjected to an in vitro digestive process. Results show that the cookies' phytochemicals are bioaccessible and potentially bioavailable. Therefore, eating this type of food would represent an increase in the amount of antioxidants ingested and redound to a health benefit. In addition to improving both nutritional and functional properties of cookies, the present development represents an innovative strategy for a more sustainable growth of fruit juice industries.
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Affiliation(s)
- Claudia Perez
- 1 Departamento de Ciencia y Tecnología de Alimentos, Facultad de Ingeniería y Tecnologías UCU, Montevideo, Uruguay
| | - Camila Tagliani
- 1 Departamento de Ciencia y Tecnología de Alimentos, Facultad de Ingeniería y Tecnologías UCU, Montevideo, Uruguay
| | - Patricia Arcia
- 1 Departamento de Ciencia y Tecnología de Alimentos, Facultad de Ingeniería y Tecnologías UCU, Montevideo, Uruguay.,2 Latitud - Fundación LATU, Av. Italia 6201, Montevideo, Uruguay
| | - Sonia Cozzano
- 1 Departamento de Ciencia y Tecnología de Alimentos, Facultad de Ingeniería y Tecnologías UCU, Montevideo, Uruguay
| | - Ana Curutchet
- 1 Departamento de Ciencia y Tecnología de Alimentos, Facultad de Ingeniería y Tecnologías UCU, Montevideo, Uruguay
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