Functional, textural and sensory properties of dry pasta supplemented with lyophilized tomato matrix or with durum wheat bran extracts produced by supercritical carbon dioxide or ultrasound

Giuseppe Di Miceli, Marcello Salvatore Lenucci, Luigi De Bellis, Carla Perrotta, Pier Paolo Marrese, Giuseppe Di Miceli, Zina Flagella, Carmine Summo, Antonella Pasqualone, Francesco Caponio, Gabriella Piro, Giuseppe Gambacorta

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38 Citazioni (Scopus)

Abstract

A study was carried out to produce functional pasta by adding bran aqueous extract (BW) and bran oleoresin (BO) obtained using ultrasound and supercritical CO2, respectively, or a powdery lyophilized tomato matrix (LT). The bioactive compounds, hydrophilic and lipophilic antioxidant activity (HAA and LAA) in vitro, were evaluated. BW supplementation did not improve antioxidant activity, whilst LT pasta showed unconventional taste and odor. BO pasta had good levels of tocochromanols (2551 μg/100 g pasta f.w.) and carotenoids (40.2 μg/100 g pasta f.w.), and the highest HAA and LAA. The oleoresin altered starch swelling and gluten network, as evidenced by scanning electron microscopy, therefore BO pasta had structural characteristics poor compared with the control (4.8% vs. 3.2% cooking loss), although this difference did not affect significantly overall sensory judgment (74 vs. 79 for BO and control, respectively). BO supplementation was most effective for increasing antioxidant activity without jeopardizing pasta quality.
Lingua originaleEnglish
pagine (da-a)545-553
Numero di pagine9
RivistaFOOD CHEMISTRY
Volume213
Stato di pubblicazionePublished - 2016

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All Science Journal Classification (ASJC) codes

  • Analytical Chemistry
  • Food Science

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Di Miceli, G., Lenucci, M. S., De Bellis, L., Perrotta, C., Marrese, P. P., Di Miceli, G., Flagella, Z., Summo, C., Pasqualone, A., Caponio, F., Piro, G., & Gambacorta, G. (2016). Functional, textural and sensory properties of dry pasta supplemented with lyophilized tomato matrix or with durum wheat bran extracts produced by supercritical carbon dioxide or ultrasound. FOOD CHEMISTRY, 213, 545-553.