Extract of Salicornia europaea in fresh pasta to enhance phenolic compounds and antioxidant activity

Extract from Salicornia europaea was added to durum wheat fresh pasta. Sensory properties, cooking quality, microbiological stability, content in bioactive compounds and antioxidant activity, before and after pasta digestion were studied. The extract was obtained by ultrasound-assisted extraction. From the technological point of view the extract did not affect pasta dough and the cooking parameters and sensory properties of the enriched samples were found similar to the control pasta. No antimicrobial effect was exerted by the extract. From the chemical point of view interesting findings were recorded for pasta before and after digestion. Specifically, data of bioaccessible fraction of digested sample showed a significantly higher amount of total phenols and flavonoid content (11.52 mg gallic acid g⁻¹ and 0.55 mg quercetin g⁻¹ respectively) than digested control pasta (9.54 mg gallic acid g⁻¹ and 0.23 mg quercetin g⁻¹ respectively). The antioxidant activity of enriched sample also increased compared to the control pasta (6.20 vs. 2.50 μmoles FeSO₄ g⁻¹).     

The use of Nannochloropsis sp. as a source of omega‐3 fatty acids in dry pasta: chemical,technological and sensory evaluation

Nannochloropsis is a microalga characterised by having high amounts of eicosapentaenoic acid (EPA), a fatty acid known for its health benefits. The aim of this study was to elaborate dry pasta with a significant contribution of EPA using Nannochloropsis sp., without affecting the quality product and with good consumer acceptance. Technological quality was analysed in terms of cooking properties and texture profile. Cooked pasta was characterised through proximal composition, phenolic compound, fatty acid content and sensorial analysis. It was possible to replace up to 30% of wheat flour with microalgae without affecting the technological quality of pasta and with a significant contribution of EPA to the daily diet (0.237 g per 100 g pasta). The incorporation of 10% and 20% Nannochloropsis in pasta formulation allowed to decrease the n6:n3 ratio from 25:1 to 5:1 and 2:1, respectively. Therefore, the microalgae are an interesting ingredient to increase EPA consumption in products like pasta, while the sensory evaluation confirms the possibility towards a commercial approach.     

Effect of durum flour enrichment with chickpea flour on the characteristics of dough and lasagne

The ability of chickpea flour to enrich pasta products (e.g. lasagne) was studied. In addition, the influence of protein and other components upon the rheological properties of the dough and the cooking quality of the wheat–chickpea blends was determined. Supplementing lasagne with 5–20% w/w chickpea flour improves the physical characteristics of dough, which achieves optimum strength and extensible properties thus allowing the lasagne to maintain a firm and elastic form. Organoleptic properties (colour, flavour and overall acceptability) improved with a low proportion of chickpea flour, especially for 5% w/w substitution. For supplementation ≥ 30%, while the content of the total protein increased along with the level of fortification, lasagne processing, handling and cooking characteristics deteriorated proportionally. This could be attributed primarily to the gluten fraction, which decreases upon being diluted by the added chickpea protein. The rheological properties of high supplemented dough products (30–50% w/w) have low extensograph values and the lasagne obtained has a brown colour and a soft mushy taste that is unacceptable to consumers. So, durum wheat flour can carry 5–10% (w/w) of chickpea flour and still meet the specification of pasta products in terms of firmness, cooking quality and sensory evaluation. Copyright © 2006 Society of Chemical Industry     

Effect of high hydrostatic pressure pretreatment on flavour and physicochemical properties of freeze-dried carambola slices

Ripe carambolas are hard to store and transport, while freeze-dried ones are easy to store. However, its long production time leads to higher costs. This study shows that high hydrostatic pressure (HHP) treatment could shorten the freeze-drying time of carambola slices. After HHP treatment (25–250 MPa), the drying time of the fresh sample can be shortened by 33.3–44.4% and the distribution of water and pigment in tissues is much uniform. With the increment of the pressure, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radical scavenging rate are increased. At 250 MPa, the total phenolic content (TPC) increased from 11.34 to 13.36 mg GAE g⁻¹, and the total flavonoid content (TFC) of the control sample was increased from 10.77 to 12.73 mg RE g⁻¹. Compared with the untreated sample, HHP treatment can enhance the flavour and shorten the freeze-drying time. This work guides the application of HHP technology for drying food processing.     

In-vitro digestibility,textural and quality characteristics of ditalini pasta fortified with green banana flour and its type -IV modified starch

Resistant starch in unripe banana offers a possibility to alter the glycemic properties in convenience foods, such as pasta. In this study, pasta formulations were tried by replacing 30% semolina with varying proportions of green banana flour (GBF) and banana-modified starch (MS). The effect of substitution on physicochemical and functional properties, including in-vitro starch digestibility, antioxidant property and consumer acceptability, was evaluated. Among the composite flours, MS recorded higher swelling power and water holding capacity. The replacement of semolina with GBF resulted in higher resistant starch, 4–5 times enhanced indigestible fraction, phenols, flavonoids and antioxidant activity in pasta. Pronounced increment was also observed in potassium, calcium and magnesium content in blended pasta. Optimal cooking time was reduced with the addition of GBF, whereas it was enhanced with MS. GBF and MS in the blends, decreased the hydrolysis rate (up to 24%) and glycemic index (up to 17%) of pasta. However, the addition of MS beyond 10% negatively influenced springiness and chewiness. Microstructural studies explained the positive structural changes with the addition of GBF and MS. Sensory attributes disclosed that the addition of 25% GBF and 5% MS is a desirable proportion for pasta with a functional characteristics.     

Predicted dietary intake of selenium by the general adult population in Belgium

The total selenium content of about 800 food products purchased in Belgium was determined and combined with food records to determine the nutritional selenium status of Belgian people. The largest selenium concentrations (>1?mg?kg^?1) were found in Brazil nuts and offal, of which the consumption is limited. Usually consumed food groups with the highest selenium concentrations were fish and shellfish (0.2–0.9?mg?kg^?1), eggs, poultry meat, cheese, mushrooms and pasta (approximately 0.2?mg?kg^?1). The mean dietary selenium intake was calculated to be 60?µg?day^?1, which is at the lower end but within the range recommended by the Superior Health Council in Belgium (60–70?µg?day^?1), and adequate according to the 55?µg?day^?1 recommended by the Scientific Committee on Food (SCF) of the European Commission. The major sources of selenium intake are meat and meat products (31%), fish and shellfish (20%), pasta and rice (12%), and bread and breakfast cereals (11%).     

Evaluating the in vitro bioaccessibility of phenolics and antioxidant activity during consumption of dried fruits with nuts

Dried fruits and nuts are considered as healthy snacks and they are often consumed together in the Turkish diet. In order to investigate the effect of codigestion of dried fruits (figs, apricots, raisins) together with nuts (almonds, walnuts, hazelnuts), total phenolics (TP) and total antioxidant capacity (TAC) have been evaluated spectrophotometrically at different phases of simulated gastrointestinal (GI) digestion, using an in vitro model. TP, ABTS and CUPRAC results revealed that for all fruit–nut mixtures, the amount recovered in the dialyzed fraction was lower than the recovery of fruits or nuts alone, indicating an antagonistic effect. On the other hand, DPPH results showed that for fig–walnut, fig–hazelnut and apricot–hazelnut mixtures the quantity recovered in the dialyzed fractions were 35–107% higher than the recovery of fruits or nuts alone, representing a synergistic effect. Similarly, FRAP results also demonstrated a synergistic effect in case of fig–walnut, apricot–walnut and apricot–hazelnut mixtures (10–74% higher recovery). Current study provides valuable insights into the changes taking place during in vitro GI digestion of dried fruits and nuts.     

Effects of spirulina biomass on the technological and nutritional quality of bread wheat pasta

The objective of this study was to evaluate the effect of the incorporation of spirulina on technological and nutritional quality of dried pasta. Wheat flour was substituted by spirulina biomass at three levels: 5, 10 and 20 g/100 g, and a sample without spirulina biomass was made as control. The technological quality was analyzed in terms of cooking properties and texture profile, while pasta surface was observed by confocal microscopy. In addition, protein content, in vitro protein digestibility, phenolic compound content and in vitro antioxidant activity were the major bio-functional characteristics measured. An in vitro starch digestion was performed in order to estimate the glycemic index. Only pasta with 20 g of spirulina / 100 g of flour did slightly modify technological quality parameters; microstructure studies revealed the impact of spirulina addition, resulting in a more heterogeneous surface. The glycemic index was not affected by the addition of spirulina. The incorporation of spirulina resulted in an increase of protein content; however, protein digestibility was reduced as microalgae content increased. Pasta with spirulina exhibited high phenolic compounds content and antioxidant activity compared to control pasta, which could be used to enhance the nutritional profile of the product.