6533b860fe1ef96bd12c39d0

RESEARCH PRODUCT

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

Carmine SummoFrancesco CaponioLuigi De BellisCarla PerrottaAntonella PasqualoneGiuseppe Di MiceliPier Paolo MarreseGiuseppe GambacortaMarcello Salvatore LenucciZina FlagellaGabriella Piro

subject

0301 basic medicineAntioxidantGlutensStarchmedicine.medical_treatmentAntioxidantsGreen extraction technologieAnalytical Chemistry03 medical and health scienceschemistry.chemical_compound0404 agricultural biotechnologySolanum lycopersicummedicineFood scienceOleoresinCarotenoidTocochromanolTriticumCarotenoidchemistry.chemical_classification030109 nutrition & dieteticsSupercritical carbon dioxideBranPlant Extractsfood and beveragesStarch04 agricultural and veterinary sciencesGeneral MedicineCarotenoids040401 food scienceGlutenSupercritical fluidSettore AGR/02 - Agronomia E Coltivazioni ErbaceeSmellFunctional pastaPhenolicchemistryTriticum durumTasteFood FortifiedFood Science

description

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.

https://doi.org/10.1016/j.foodchem.2016.07.006