Weissella cibaria short-fermented liquid sourdoughs based on quinoa or amaranth flours as fat replacer in focaccia bread formulation

Production of the traditional Italian Focaccia bread (FcBread) requires reformulation to meet the new rules for healthier foods. We tested the applicability of a short-fermented (15 h) liquid sourdough (LS) (dough yield, DY, 250), obtained using quinoa (Q) or amaranth (Am) flour fermented with a Weissella cibaria strain (C43-11) producing exopolysaccharides (EPS) as fat replacer in yeast-leavened FcBread. The LSs were applied during the FcBread-making process at industrial pilot plant, reducing the added fat amount by 20% (FcBread-QLS and FcBread-AmLS) and products were compared with reference samples not containing EPS. All the products were analysed for physico-chemical properties (pH, TTA, organic acids, protein content and profile, instrumental colour), textural properties, sensory quality and glycemic index. The application of both pseudo-cereal-based W. cibaria LSs in FcBread allowed obtaining products with a reduced amount of fat, increased protein amount, mainly due to the albumin and glutenin/glutelin fractions, reduced glycemic index, improved texture and preserved in the traditional sensory profile of ‘focaccia’.     

Lycopene-rich cream obtained via high-pressure homogenisation of tomato processing residues in a water–oil mixture

Tomato processing residues are still rich in bioactive compounds that may be recovered and reused, with environmental and economic benefits. This short communication discloses for the first time that the high-pressure homogenisation (HPH) treatment of tomato residues in the presence of water and sunflower oil is able to promote the extraction of bioactive compounds concurrently to the formation of an oil-in-water emulsion stabilised by the micronized residues. The mechanical disruption effect of HPH improved the mass transfer of lycopene into the oil phase, and formed fine fibrous debris, improving stabilisation and visual appearance of the emulsion. Results showed a progressive increase of lycopene concentration in the cream phase up to 5 HPH passes and a concurrent reduction of its content in the pellet. Total polyphenols content and antioxidant activity in the aqueous phase gradually decreased when increasing the number of passes, suggesting their progressive transfer in the cream phase. The proposed process that relies on a purely physical treatment and uses only water/sunflower oil as extraction media resulted in the production of a lycopene-rich cream of potential use as a functional food ingredient.     

Validation by a Collaborative Interlaboratory Study of an ELISA Method for the Detection of Caseinate Used as a Fining Agent in Wine

The clarification or fining of wine removes undesirable substances such as proteins, phenols, and tannin compounds that would cloud the wine and cause bitterness and astringency. Caseinates have useful fining properties, but their residues could present a risk for allergic subjects. A commercial kit that was developed to detect caseinates in food has been examined for its applicability to a wine matrix; it is sensitive to caseinates at concentrations as low as 1 ppm. The general characteristics of the caseinate assay, described below in detail, are as follows. It is a sandwich enzyme-linked immunosorbent assay (ELISA): the microplate is first coated with a specific anti-casein antibody; and after incubation with the wine sample, a secondary anti-casein antibody conjugated with horseradish peroxidase is added to form a sandwich. The antibodies have been tested for their immunoreactivity and the reproducibility of antigen recognition has been measured. An interlaboratory collaborative trial was organized to evaluate the performance of this ELISA method and its ease of use by laboratories routinely dealing with wine/food analyses. The results satisfy the criteria established by the International Organisation of Vine and Wine in the Compendium of International Methods of Analysis MA-EAS1-07-ETCOL.     

Impact of antioxidants dispersions on the stability and oxidation of water-in-olive-oil emulsions

Water-in-olive-oil emulsion stability was studied as a function of the composition of the water dispersed phase. In particular, different polyphenolic extracts from natural sources were dispersed in the olive oil and their impact on emulsion kinetic stability and susceptibility to oxidation was evaluated. As natural sources, extra virgin olive oil, olive mill waste and green tea leaves were chosen. To test their impact on emulsion properties, the emulsions were prepared with fixed aqueous phase content. As emulsifiers, a fixed percentage of a mixture Span 80 (sorbitan monoleate)/Tween 80 (polysorbate 80) was used. The effect of the antioxidant dispersion on emulsion oxidation was studied by triggering the oxidation reaction in the oil phase with the lipophilic radical initiator AMVN (2,2-azobis(2,4-dimethylvaleronitrile). Then, the oxidation reaction was followed by using diphenyl-1-pyrenylphosphine, which becomes fluorescent when it is oxidized by hydroperoxides. The impact of antioxidant dispersions on emulsion kinetic stability was studied by UV–Vis turbidity measurements. The oxidation results were correlated to antioxidant extracts oxygen radical adsorption capacity (ORAC) and to emulsion kinetic stability. On the whole, antioxidants dispersions delayed the oxidation reaction to different extents in dependence on their ORAC values and their components amphiphilicity. Remarkably, among the antioxidants tested, the aqueous polyphenol extract from virgin olive oil was the most effective because it protected emulsions both from oxidation and from phase separation. Additionally, from this set of experiments, the primary role of the interfacial properties of olive oil polyphenols was highlighted.     

Techno-functional properties of dry-fractionated plant-based proteins and application in food product development: a review

Dry-fractionated protein concentrates are gaining attention because they are produced using a versatile and sustainable technology, which can be applied to a wide range of plant material. To facilitate their utilization in new product development, it is crucial to obtain a comprehensive overview of their techno-functional properties. The present review aims to examine the techno-functional properties of dry-fractionated protein concentrates and describe their primary applications in food products, considering the published works in the last decade. The techno-functional properties of proteins, including water absorption capacity, emulsifying and foaming properties, gelling ability or protein solubility, are relevant factors to consider during food formulation. However, these properties are significantly influenced by the extraction technology, the type of protein and its characteristics. Overall, dry-fractionated proteins are characterized by high protein solubility, high foaming ability and foam stability, and high gelling ability. Such properties have been exploited in the development of food, such as bakery products and pasta, with the aim of increasing the protein content and enhancing the nutritional value. Additionally, innovative foods with distinctive textural and nutritional characteristics, such as meat and dairy analogues, have been developed by using dry-fractionated proteins. The results indicate that the study of these ingredients still needs to be improved, including their application with a broader range of plant materials. Nevertheless, this review could represent an initial step to obtaining an overview of the techno-functional properties of dry-fractionated proteins, facilitating their use in foods. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.