How additive manufacturing can boost the bioactivity of baked functional foods

The antioxidant activity of baked foods is of utmost interest when envisioning enhancing their health benefits. Incorporating functional ingredients is challenging since their bioactivity naturally declines during baking. In this study, 3D food printing and design of experiments are employed to clarify how the antioxidant activity of cookies enriched with encapsulated polyphenols can be maximized. A synergistic effect between encapsulation, time, temperature, number of layers, and infill of the printed cookies was observed on the moisture and antioxidant activity. Four-layer cookies with 30% infill provided the highest bioactivity and phenolic content if baked for 10 min and at 180 °C. The bioacitivity and total phenolic content improved by 115% and 173%, respectively, comparing to free extract cookies.Moreover, the proper combination of the design and baking variables allowed to vary the bioactivity of cooked cookies (moisture 35%) between 300 and 700 ?molTR/gdry. The additive manufacture of foods with interconnected pores could accelerate baking and browning, or reduce thermal degradation. This represents a potential approach to enhance the functional and healthy properties of cookies or other thermal treated bioactive food products.The research leading to these results has received funding from FODIAC – Food for Diabetes and Cognition, funded by European Union, under the call Marie Skłodowsk-Curie Research and Innovation Staff Exchange (Ref. H2020-MSCA-RISE-778388); PhD grantship from Fondazione di Piacenza e Vigevano (Doctoral School on the Agro-Food System, Università Cattolica del Sacro Cuore); Fondazione Cariplo through the project ReMarcForFood – Biotechnological strategies for the conversion of Winemaking by-products and their recycling into the food chain: development of new concepts of use, 2016-0740 grant.info:eu-repo/semantics/publishedVersio

Effect of Dietary Fiber and Thermal Conditions on Rice Bran Wax-Based Structured Edible Oils

In this work, extra-virgin olive oil (EVO)- and sunflower oil (SFO)-based oleogels were structured using rice bran wax (RBW) at 10% by weight (w/w). Bamboo fiber milled with 40 (BF40), 90 (BF90) and 150 (BF150) µm of average size was added as a structuring agent. The effect of fiber addition and cooling temperature (0, 4, and 25 ◦C) on thermal and structural parameters of achieved gels was assessed by rheological (both in rotational and oscillatory mode), texture, and differential scanning calorimetry tests. Oleogelation modified the rheological behavior of EVO and SFO, thus shifting from a Newtonian trend typical of oils to a pseudoplastic non-Newtonian behavior in gels. Moreover, oleogels behaved as solid-like systems with G’ > G”, regardless of the applied condition. All samples exhibit a thermal-reversible behavior, even though the presence of hysteresis suggests a partial reduction in structural properties under stress. Decreasing in cooling temperature negatively contributed to network formation, despite being partially recovered by low-granulometry fiber addition. The latter dramatically improved either textural, rheological, or stability parameters of gels, as compared with only edible oil-based systems. Finally, wax/gel compatibility affected the crystallization enthalpy and final product stability (gel strength) due to different gelator–gelator and gelator–solvent interactions

innovative bakery products

L'obiettivo principale di questo progetto è quello di trovare diverse soluzioni per migliorare le caratteristiche tecnologiche, sensoriali, di sostenibilità e nutrizionali dei prodotti da forno. Come campione sono stati scelti i biscotti perché ampiamente consumati e rappresentano una buona fonte energetica, nonostante l'elevato contenuto di zuccheri e grassi. Sono state studiate diverse strategie. 1. Produzione di una farina funzionale grazie al condizionamento enzimatico del grano per ottenere una farina intera con una migliore qualità tecnologica e un migliore profilo nutrizionale. 3. Sostituzione dell'olio di palma con un ingrediente grasso più sostenibile e più sano, come l'olio extravergine di oliva, l'olio di vinaccioli, rispetto all'olio di girasole, ampiamente utilizzato. 3. Arricchimento con diversi ingredienti funzionali: a. proteine del siero di latte: l'idrolisi enzimatica è stata studiata come strategia per ottenere ingredienti proteici adatti a produrre biscotti; b. fibre: diverse fibre, principalmente derivate da sottoprodotti, sono state testate per valutare il loro potenziale ruolo come ingredienti funzionali per migliorare la consistenza e la stabilità ossidativa dei biscotti; c. estratto di buccia d'uva di scarto: la tecnologia di stampa 3D è stata utilizzata per ridurre l'effetto termico del processo di cottura sull'attività antiossidante di un estratto incapsulato aggiunto ai biscotti.The main objective of this Ph.D. project was to find different solutions to improve the technological, sensorial, sustainability and nutritional characteristics of bakery products. Biscuits were used because of their characteristics: they are widely consumed and they are a good energy source, despite the high content in sugars and fats. Different strategies were investigated. 1. Production of a functional flour thanks to enzymatic conditioning of the wheat to obtain a whole flour with both better technological quality and improved nutritional profile for dietetic fibre composition and antioxidant compounds. 2. Substitution of palm oil with a more sustainable and healthier fat ingredient, such as extra virgin oil, grape seeds oil, in comparison with the widely used, sunflower oil. 3. Enrichment with different functional ingredients: a. whey proteins: enzymatic hydrolysis was investigated as a strategy to get protein ingredients suitable to produce acceptable high proteins biscuits; b. fibers: different fibres, mainly derived from by-products, were tested to evaluate their potential role as functional ingredients to improve texture and oxidative stability of biscuits; c. waste grape skins extract: 3D-printing technology was used to minimize the degradation effect of the baking process on antioxidant activity of an encapsulated grape-skin extract added to biscuits

Potential Application of Resistant Starch Sorghum in Gluten-Free Pasta: Nutritional, Structural and Sensory Evaluations

Gluten-free (GF) pasta samples containing rice flour replaced with 0, 5, 10, 15 g/100 g (w/w) of a resistant starch ingredient from annealed sorghum starch (annRS) were formulated. The highest total dietary fiber and RS contents (p < 0.05) were measured in uncooked pasta with 15 g/100 g of annRS addition (15-annRS). After cooking, the 15-annRS pasta was characterized by an RS content of 5.8 g/100 g dry matter, confirming the thermal resistance of annRS. The use of annRS positively influenced the optimal cooking time, the cooking loss, the firmness, and the stickiness of the cooked samples, with not remarkably change in color after cooking. The starch hydrolysis index values decreased as the level of annRS increased. Despite a significant decrease in the overall sensory with increasing levels of annRS, all samples were characterized by a value > 5, which is considered the limit of acceptability. The use of annRS in GF pasta up to 15 g/100 g can contribute to creating GF products with high total dietary fiber content, slowly digestible starch properties, and without drastically compromising the sensory attributes

Stabilit\ue0 ossidativa di creme spalmabili dolci a base di cacao

Le creme dolci spalmabili si caratterizzano per elevati tenori in grasso e bassa attivit\ue0 dell\u2019acqua, caratteristiche che le rendono estremamente stabili dal punto di vista microbiologico. La shelf-life commerciale, generalmente di 1 anno o pi\uf9, \ue8 determinata dall\u2019irrancidimento della frazione grassa. Quest\u2019ultimo \ue8 legato all\u2019ossidazione dei lipidi presenti, un fenomeno estremamente complesso ed influenzato da diversi fattori sia compositivi, sia ambientali. I fattori compositivi comprendono il tipo di grasso, la presenza di composti antiossidanti o pro-ossidanti e la stabilit\ue0 dell\u2019emulsione in termini di separazione della fase grassa

Impact of enzymatic hydrolysis and heat Inactivation on the physicochemical properties of milk protein hydrolysates

This study determined the physicochemical properties (apparent viscosity (ηapp), turbidity (A550nm), particle size and molecular mass distribution) of hydrolysates generated from whey protein concentrate (WPC), milk protein concentrate (MPC) and sodium caseinate (NaCN), following incubation with Debitrase HYW20™ and Prolyve™ at 50 ◦C, pH 7.0 for 1 and 4 h, before and after heat inactivation (80 ◦C for 10 min). The degree of hydrolysis (DH) increased with incubation time, giving values of 6.56%, 8.17% and 9.48%, following 1 h hydrolysis of WPC, MPC and NaCN with Debitrase HYW20™, and 12.04%, 15.74% and 17.78%, respectively, following 4 h incubation. These DHs were significantly higher compared to those obtained following 4 h incubation with Prolyve™. Hydrolysis with Debitrase HYW20™ gave >40% of peptides with molecular masses < 1 kDa for all substrates, which was higher than the value obtained following hydrolysis with Prolyve™. The effect of hydrolysis on the physicochemical properties was substrate dependent, since ηapp decreased in WPC and NaCN hydrolysates, particle size decreased for all the substrates, with aggregate formation for MPC, and turbidity decreased in WPC and MPC hydrolysates, while it increased in NaCN hydrolysates. The physical properties of the hydrolysates were influenced by the enzyme thermal inactivation step in a DH-dependent manner, with no significant effect on turbidity and viscosity for hydrolysates at higher DHs

Innovative milk and whey protein hydrolysates

The generation of bioactive compounds from milk proteins is a possible way to obtain bioactive peptide ingredients having a health promoting activity in cardiovascular disease, inflammation and cancer. These peptide sequences are inactive in the native protein but can be released during digestion in the gut through the action of some microorganisms and can also be produced during in vitro enzymatic hydrolysis. Commercial products with milk bioactive peptides have begun to appear on the market. This is related to the industrial-scale production of bioactive compounds during food protein hydrolysis

Enzymatic pre-treatments in the valorisation of agri-food residues

Grapes and other fruits processed into wine and juices generate huge amounts of solid residues (pomace) which are still rich in bioactive compounds including fibre and phenolics with potential healthy properties. However, the fibre fraction is mainly insoluble which is not the best from either a nutritional, or a technological point of view. Furthermore, some of the phenolics are present in a form bound to the cell walls with consequent low bioavailability. The overall objective of the Italian project ReMarcForFood (Fondazione Cariplo, 2016-0740 grant) is the development of new concepts of use for winemaking by-products based on their biotechnological conversion into innovative value-added ingredients through application of enzymatic treatments and their use as substrate for the growth of high protein mushrooms. Part of the project is aimed to develop a low-cost and environmentally friendly enzymatic hydrolysis treatment to obtain a fibre powder with improved phenolic compounds release and technological properties for food use. Different commercial enzyme preparations and different operational variables (hydrolysis of dried or fresh red grape skins, enzyme concentrations, hydrolysis and time temperature) have been investigated in terms of effect on free phenolics, dietary soluble and insoluble content, and water and oil holding capacity of the hydrolysed residue. Other industrial fruit residues (apple and blackcurrant) were similarly treated for comparison purposes (FODIAC project, Marie Sklodowska-Curie grant No 778388). Very different results were obtained depending on the fruit pomace and the enzyme preparation. Apple pomace was the only one for which enzyme pre-treatment could greatly increase the free phenolics fraction. Blackcurrant and grape pomace were not significantly affected by the pre-treatment in terms of free extractable phenolics, even though there was a reduction in the dietary fibre content

Enzymatic wheat conditioning

This work was aimed to the preliminary development of an enzymatic wheat conditioning process in order to partly hydrolyse the fibre fraction to increase both milling yield and antioxidant capacity of whole flour. Two different commercially available food grade enzyme preparations were selected and used: Viscozyme\uc2\uae L (a complex including several carbohydrase activities) and a 50:50 mixture of Celluclast\uc2\uae BG and Fungamyl\uc2\uae Super AX (a mixture of purified 1, 4-\uce\ub2-xylanase and a fungal a-amylase). Lab-scale conditioning trials were carried at 16 % final grain moisture, under stirred conditions for 24 h. The investigated process variables were: working temperature (25 \uc2\ub0C and 40 \uc2\ub0C) and enzyme addition (3 % w/w based on dry weight of wheat, at 25 \uc2\ub0C). All the samples and a control (not conditioned grain), were ground in a domestic mill and the flours were analysed to evaluate the influence of the treatment on: friability of bran fraction (flour weight fraction with particle size < 0.5 mm); free glucose and xylose content; total dietary fibre content; total free phenols (expressed as equivalents of ferulic acid based on Folin's assay) and antioxidant capacity (according to different in vitro test: ABTS, FRAP and ORAC assay). Use of enzymes significantly increased the bran friability since the % of flours with particle size < 0.5 mm was 14 % higher than in the samples conditioned only with water. The free glucose content was 350 % higher in the enzymatically treated flours, while free xylose was detected only in the flour treated with the Celluclast\uc2\uae-Fungamyl\uc2\uae mixture. The total dietary fibre content was decreased by the Viscozyme\uc2\uae treatment. Both the enzymatic treatments improved the antioxidant capacity of flour based on ORAC and FRAP assays, but not the total phenols content and the ABTS-antioxidant capacity. The results showed an effect of the enzymes on the cell wall components, suggesting interesting potential for the development of an enzymatic wheat conditioning process