TY - JOUR
T1 - 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
AU - Di Miceli, Giuseppe
AU - Lenucci, Marcello Salvatore
AU - De Bellis, Luigi
AU - Perrotta, Carla
AU - Marrese, Pier Paolo
AU - Di Miceli, Giuseppe
AU - Flagella, Zina
AU - Summo, Carmine
AU - Pasqualone, Antonella
AU - Caponio, Francesco
AU - Piro, Gabriella
AU - Gambacorta, Giuseppe
PY - 2016
Y1 - 2016
N2 - 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.
AB - 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.
KW - Analytical Chemistry
KW - Carotenoids
KW - Food Science
KW - Functional pasta
KW - Green extraction technologies
KW - Phenolics
KW - Solanum lycopersicum
KW - Tocochromanols
KW - Triticum durum
KW - Analytical Chemistry
KW - Carotenoids
KW - Food Science
KW - Functional pasta
KW - Green extraction technologies
KW - Phenolics
KW - Solanum lycopersicum
KW - Tocochromanols
KW - Triticum durum
UR - http://hdl.handle.net/10447/215321
UR - http://www.elsevier.com/locate/foodchem
M3 - Article
VL - 213
SP - 545
EP - 553
JO - FOOD CHEMISTRY
JF - FOOD CHEMISTRY
SN - 0308-8146
ER -