1,721,002 research outputs found
Impact of Functional Ingredients on the Technological, Sensory, and Health Properties of Bakery Products
Full text linkImproving well-being, allowing for sustainable lifestyles, and enhancing waste control are aims of the United Nations in the 2030 Agenda for Sustainable Development [...
Fortified Cereal-Based Foodstuffs: Technological, Sensory, and Nutritional Properties
Full text linkIn the wake of the United Nations' Agenda 2030, a global commitment to advancing well-being, sustainable living, and waste reduction, the spotlight on cereal-based food products with high added value has intensified
Enhanced NaHDESs Extraction of Carotenoids from Pepper By-products: A Sustainable Approach
No full textThe by-products from processing fresh yellow and red peppers are a valuable source of carotenoids, which can be efficiently extracted using Natural Hydrophobic Deep Eutectic Solvents (NaHDESs). In this study, the extraction capability of nine NaHDESs was physicochemically evaluated. The screening process identified thymol/DL-menthol (1:1) as the optimal NaHDES for yellow pepper peels and thymol/decanoic acid (3:2) for red pepper peels. Using Box-Behnken Design (BBD) and Response Surface Methodology (RSM), the extraction process was optimized, yielding 0.363 ± 0.042 mg/mL of lutein from yellow pepper peels, while 0.625 ± 0.052 mg/mL and 0.836 ± 0.033 mg/mL of β-carotene and lutein, respectively were found in red pepper peels. These results were comparable to or exceeded those obtained using acetone as a solvent. From a green chemistry perspective, NaHDESs offer significant advantages, including higher extraction efficiency, reduced energy consumption, and a lower environmental impact. These findings suggest that NaHDESs are a promising alternative to conventional solvents, providing a sustainable method for extracting natural compounds from raw materials, food wastes, or by-products, with potential applications in the food industry
The Impact of Selected Ingredients on the Predicted Glycemic Index and Technological Properties of Bread
Full text linkBread, a staple food consumed worldwide, plays a pivotal role in nutrition. Nevertheless,
it is to be underlined that white bread is classified as a high glycemic index food, and its frequent
consumption can lead to rapid increases in blood glucose, potentially causing metabolic stress
and contributing to insulin resistance and type 2 diabetes. So, there is a growing interest in bread
formulations with ingredients that can lower its GI.With this view, bread was formulated, substituting
wheat with chickpea flour, red chicory powder, and three distinct types of resistant starch. The
results showed the different resistant starches’ impacts on the glycemic index reduction. Specifically,
chemically modified tapioca RS IV produced a bread formulation with a low predicted glycemic
index (pGI < 55). Retrograded starch from tapioca (RS III) allows the bread to reach a pGI value
of 55, the upper value for classifying a food as low pGI. The retrograded starch from corn (RS III)
allows a decrease in the bread’s glycemic index, but the product is still classified as ‘high pGI’ (>70).
Moreover, the addition of by-products rich in polyphenols contributes to a lowering of the pGI.
Concerning the technological parameters, the outcome revealed an increase in the moisture content
across all the newly formulated samples compared to the control. At the same time, the volume
and specific volume showed a decrease. The newly formulated samples exhibited a higher baking
loss, particularly when incorporating resistant starch, which increased the hardness and chewiness
with decreased cohesiveness. In conclusion, incorporating chickpea flour, red chicory powder, and
tapioca-resistant starch (RS III and IV) offers a promising strategy for producing high-fiber bread
with a low glycemic index, catering to health-conscious consumers
Current Advantages in the Application of Microencapsulation in Functional Bread Development
Full text linkBread is one of the most widely embraced food products and is highly accepted by consumers. Despite being rich in complex carbohydrates (i.e., starch), bread is generally poor in other micro- and macronutrients. Rising consumer demand for healthier food has resulted in the growth of studies focused on bread fortification with bioactive ingredients (i.e., vitamins, prebiotics, and vegetable extracts). However, the baking process leads to the reduction (or even lessening) of the added substance. In addition, the direct inclusion of bioactive compounds and additives in bread has other limitations, such as adverse effects on sensory characteristics and undesirable interaction with other food ingredients. Encapsulation allows for overcoming these drawbacks and at the same time improves the overall quality and shelf-life of bread by controlling the release, protection, and uniform distribution of these compounds. In the last ten years, several studies have shown that including micro/nano-encapsulated bioactive substances instead of free compounds allows for the enrichment or fortification of bread, which can be achieved without negatively impacting its physicochemical and textural properties. This review aims to identify and highlight useful applications in the production of new functional bread through encapsulation technology, summarizing the heath benefit and the effect of microcapsule inclusion in dough and bread from a technological and sensory point of view
Pasta fortification with olive pomace: Effects on the technological characteristics and nutritional properties
No full textIn this study fortified pasta was prepared through the replacement of durum wheat semolina with 0, 5 and 10 g/
100 g of olive pomace (OP). OP was characterized by high total phenolic compounds (TPC) and a significant
amount of fibre. Fortification with OP significantly increased the TPC and the antioxidant capacity, both in
cooked and uncooked pasta. OP incorporation decreased the optimum cooking time while increasing the
swelling index, the water absorption and the cooking loss. Firmness significantly increased with increasing levels
of OP as well as the adhesiveness. OP incorporation affected the starch fractions, reducing the rapidly digestible
starch and increasing the slowly digestible starch and the resistant starch, without significantly influencing the
predicted in vitro glycaemic index. These results show that pasta fortified with OP could represent a healthy
product and a potential technological alternative for the food industry by-products re-use
Technological, nutritional, and sensory properties of durum wheat fresh pasta fortified with Moringa oleifera L. leaf powder.
No full textBACKGROUND: Pasta is a staple food that is consumed worldwide and is an excellent product for the addition of ingredients rich in bioactive compounds. The fortication of pasta with such compounds could represent a healthy choice for consumers. RESULTS: In this study, fresh pasta was formulated by replacing durum wheat semolina with 0, 5, 10, and 15 g 100 g −1 of dried Moringa oleifera leaf powder (MOLP), rich in bers, minerals, and antioxidant compounds. Increasing levels of MOLP inuenced the technological and nutritional properties of wheat-based fresh pasta. Moringa oleifera reduced the optimum cooking time, the swelling index and rmness, while increasing the cooking loss and adhesiveness. From a nutritional viewpoint, the inclu- sion of MOLP enhanced the phenol content, the antioxidant activity, and the mineral content of fresh pasta. The products obtained had good sensorial acceptability and can make several nutritional claims due to MOLP richness minerals. CONCLUSIONS: The fortication of fresh pasta with MOLP could represent a valuable strategy to increase the nutritional value of the product, preserving pasta technological properties without affecting sensory acceptability
Eco-friendly extraction of anthocyanins compounds from red radicchio by-products with natural deep eutectic solvents
No full textThe food industry requires novel green solvents to extract bioactive compounds, particularly regarding agrifood by-product valorization. Considering this, an eco-friendly ultrasound-assisted method for extracting phenolic compounds from the processing residues of red chicory of Treviso Precoce IGP using natural deep eutectic solvents (NaDESs) has been developed. Citric acid:choline chloride (1:2) was identified as the most suitable NaDES based on its stability and extraction capability towards phenolic compounds. Using a three-factor, three-level Box–Behnken experimental design combined with Response Surface Modeling, the maximization of polyphenol yield by optimizing the water percentage in NaDES, the ultrasound extraction time, and the citric acid: choline chloride molar ratio has been obtained. The maximum extraction yield (117.43 ± 0.33 and 2894 ± 0.22 μg/mL of chlorogenic and chicoric acids, respectively) was obtained by using a 3:2 citric acid:choline chloride molar ratio with 25% of water and by sonicating the extracts for 49 min. Considering the green nature, biodegradability, and low cost of NaDES, the obtained polyphenolic extracts are expected to offer advantages in industrial food and pharmaceutical applications, eliminating the need for expensive downstream purification steps
From fear to fork—exploring food neophobia and the inclination towards entomophagy in Italy
No full textThis study explored how sociodemographic factors, food preferences, and individual characteristics inf luence food neophobia and the acceptance of insect-based foods among Italian consumers. Findings revealed that age, monthly income, and education level significantly inf luenced food neophobia, while gender, age, and education level were associated with the propensity for entomophagy. Additionally, there was a correlation between food neophobia and the inclination towards entomophagy, indicating that more neophobic individuals were less willing to consume insects or insect-based foods. The research underscored the importance of prior experience with insect-based products, familiarity with entomophagy, species, and presentation form of insects in shaping consumer acceptance. Crickets emerged as the most popular insect species for consumption, with cricket f lour being the preferred form for incorporation, particularly in pasta and bakery products. Overall, the study underscores the importance of understanding consumer profiles and utilizing attractive insect species or developing appealing attributes for insect-based products to overcome psychological barriers and increase acceptance of entomophagy
Dietary Fibers Effects on Physical, Thermal, and Sensory Properties of Low-Fat Ice Cream
No full textThis study investigated the effect of incorporating dietary fibers, inulin, acacia, oat, and apple, in a low-fat vanilla ice cream. A significant increase in the ice cream mixture viscosity was observed with the addition of dietary fibers. Significant differences (p<0.05) were observed in the crystallization temperature when apple and oat fibers were used. Additionally, low-fat dietary fiber ice creams displayed statistically lower (p<0.05) glass transition and melting temperatures than full-fat ones, with the most pronounced reductions observed for samples enriched with acacia and apple fibers. Dietary fibers affected (p<0.05) the sensory profile of low-fat ice cream. However, inulin and acacia fibers samples showed a sensory profile comparable to the full-fat ice cream for nearly all attributes. These findings suggest that utilizing inulin and acacia fibers in low-fat ice cream yields characteristics of full-fat, underscoring the potential for crafting high-quality, reduced-fat ice cream products
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