Search results for "Functional pasta"
showing 4 items of 4 documents
Functional, textural and sensory properties of dry pasta supplemented with lyophilized tomato matrix or with durum wheat bran extracts produced by su…
2016
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, therefor…
Different effectiveness of two pastas supplemented with either lipophilic or hydrophilic/phenolic antioxidants in affecting serum as evaluated by the…
2017
Effectiveness in improving serum antioxidant status of two functional pastas was evaluated by the novel Antioxidant/ Oxidant Balance (AOB) parameter, calculated as Antioxidant Capacity (AC)/Peroxide Level ratio, assessed here for the first time. In particular, Bran Oleoresin (BO) and Bran Water (BW) pastas, enriched respectively with either lipophilic (tocochromanols, carotenoids) or hydrophilic/phenolic antioxidants extracted from durum wheat bran, were studied. Notably, BO pasta was able to improve significantly (+65%) serum AOB during four hours after intake similarly to Lisosan G, a wheat antioxidant-rich dietary supplement. Contrarily, BW pasta had oxidative effect on serum so as conve…
Serum antioxidant capacity and peroxide level of seven healthy subjects after consumption of different foods
2016
This article reports experimental data related to the research article entitled “Different effectiveness of two pastas supplemented with either lipophilic or hydrophilic/phenolic antioxidants in affecting serum as evaluated by the novel Antioxidant/Oxidant Balance approach” (M.N. Laus, M. Soccio, M. Alfarano, A. Pasqualone, M.S. Lenucci, G. Di Miceli, D. Pastore, 2016) [1]. Antioxidant status of blood serum of seven healthy subjects was evaluated during four hours after consumption of two functional pastas, supplemented with either bran oleoresin or bran water extract obtained from durum wheat. For comparison, the effect of a non-supplemented reference pasta was also evaluated, as well as t…
Uso di estratti antiossidanti di crusca di grano duro per ottenere una nuova pasta funzionale con l’approccio di arricchimento “da grano a grano”
2017
La crescente attenzione dei consumatori per gli alimenti funzionali ha stimolato le ricerche su nuovi tipi di pasta ottenuti con ingredienti in grado di migliorarne l’attività antiossidante, il profilo amminoacidico o il contenuto di acidi grassi polinsaturi e fibre, con risultati, però, non sempre soddisfacenti a causa di alterazioni delle proprietà tecnologiche e sensoriali della pasta (consistenza, tenuta alla cottura, odori e sapori inusuali). La crusca di grano duro contiene numerosi composti bioattivi, tra cui fenoli, carotenoidi e tococromanoli, che possono essere estratti con tecnologie green e reintegrati nell’impasto per ottenere prodotti con caratteristiche simili alla pasta trad…