High Fibre Gluten-Free Fresh Pasta with Tiger Nut, Chickpea and Fenugreek: Technofunctional, Sensory and Nutritional Properties

[EN] Gluten-free pasta production with a low glycaemic index and improved nutritional profile is still a challenge for the food industry. In this study, pasta was produced from fenugreek (FF), chickpea (CPF) and tiger nut (TNF) flours. CPF and FF are interesting for a balanced contribution of soluble and insoluble fibre by combining the health benefits of each type of fibre that promotes health. TNF, also rich in insoluble fibre, can provide additional healthy properties. The partial substitution of TNF for FF (0, 2.5, 5, 7.5 and 10% w/w solids) was assessed, and the relation linking chemical composition, structure, cooking and rheological properties and predictive in-vitro starch digestion (eGI, expected glycaemic index) was analysed. The results revealed that FF, rich in galactomannans, not only improves the nutritional profile and lowers the eGI but also helps to naturally enhance the structure of the pasta product and, thus, cooking behaviour (higher swelling index and fewer cooking losses).Llavata-Cabrero, B.; Albors, A.; Martín-Esparza, M. (2020). High Fibre Gluten-Free Fresh Pasta with Tiger Nut, Chickpea and Fenugreek: Technofunctional, Sensory and Nutritional Properties. Foods. 9(1):1-15. https://doi.org/10.3390/foods9010011S11591Lamacchia, C., Camarca, A., Picascia, S., Di Luccia, A., & Gianfrani, C. (2014). Cereal-Based Gluten-Free Food: How to Reconcile Nutritional and Technological Properties of Wheat Proteins with Safety for Celiac Disease Patients. Nutrients, 6(2), 575-590. doi:10.3390/nu6020575Capriles, V. D., dos Santos, F. G., & Arêas, J. A. G. (2016). Gluten-free breadmaking: Improving nutritional and bioactive compounds. 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High fibre tiger nut pasta and xanthan gum: cooking quality, microstructure, physico-chemical properties and consumer acceptance

[EN] The feasibility of replacing wheat semolina by tiger nut flour (20 and 40%) and xanthan gum (1%) in order to obtain high fibre dry pappardelle with fair techno-functional, structural and sensory attributes, was assessed. The cooking properties, texture, colour and sensory acceptance of uncooked and cooked pasta were evaluated. The proximate chemical composition of the raw materials, and the microstructure of the dry pasta were also assessed. The results in this manuscript address the improved nutritional value in terms of its dietary fibre, mineral content, oleic and linoleic acids, and the positive effects on the textural characteristics and cooking behaviour achieved on dry tiger nut based pappardelle using 1% of xanthan gum as a structural agent. Micrographs revealed in fact that the gluten network was better formed when xanthan gum was used. Furthermore, the obtained results seem to support that consumers would prefer pappardelle with 40% tiger nut flour.This work was supported by the Conselleria de Empresa, Universidad y Ciencia (Spain) throughout the project AICO/2016/056. Authors are thankful to Harinas Villamayor S.A. for providing raw materials for conducting this study.Martín-Esparza, M.; Raigón Jiménez, MD.; Raga-Soriano, A.; Albors, A. (2018). High fibre tiger nut pasta and xanthan gum: cooking quality, microstructure, physico-chemical properties and consumer acceptance. Food Science and Biotechnology. 27(4):1075-1084. https://doi.org/10.1007/s10068-018-0341-1S10751084274WHO. Salt reduction. Fact sheet, World Health Organization (2016).Romo C, Mize K, Warfel K. Addition of hi-maize, natural dietary fiber, to a commercial cake mix. J Am Diet Assoc. 108: 76–77 (2008)Aravind N, Sissons M, Fellows CM. 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Micronized bran enriched fresh egg tagliatelle: significance of gums addition on pasta technological features

[EN] The aim of the work was to produce fibre-enriched fresh pasta based on micronised wheat bran and durum wheat semolina with appropriate techno-functional properties. Wheat semolina was replaced with fine particle size (50% below 75 mu m) wheat bran - up to 11.54% (w/w). A Box-Behnken design with randomised response surface methodology was used to determine a suitable combination of carboxymethylcellulose, xanthan gum and locust bean gum to improve pasta attributes: minimum cooking loss, maximum values for water gain and swelling index, as well as better colour and texture characteristics before and after cooking. The proximate chemical composition of wheat semolina and bran was determined and the microstructure of uncooked pasta was observed as well. From the response surface methodology analysis, it is recommended to use: (i) xanthan gum over 0.6% w/w as it led to bran-enriched pasta with a better developed structure and superior cooking behaviour, (ii) a combination of xanthan gum (0.8% w/w) and carboxymethylcellulose (over 0.6% w/w) to enhance uncooked pasta yellowness.The author(s) disclosed receipt of the following financial support for the research, authorship, and/or publication of this article: Authors would like to thank the Conselleria de Empresa, Universidad y Ciencia, Generalitat Valenciana (Spain) for financial support throughout the project AICO/2016/056.Martín-Esparza, M.; Raga-Soriano, A.; González Martínez, MC.; Albors, A. (2018). Micronized bran enriched fresh egg tagliatelle: significance of gums addition on pasta technological features. Food Science and Technology International. 24(4):309-320. https://doi.org/10.1177/1082013217750683S30932024

Quality stability assessment of a strawberry-gel product during storage

A strawberry-gel product was formulated by using osmotic treatment. The osmotic solution (OS) used to dehydrate the fruit was mixed with carrageenan and employed to formulate the gel. In order to prevent a further dehydration of the fruit during product storage, the OS was previously diluted so that its water activity is the same as the dehydrated fruit. Changes in water, soluble solids, citric acid, ascorbic acid and anthocyanin contents, water activity, surface color, mechanical properties and volatile profile during 15 days of storage (5C) were evaluated. The use of the OS increased the nutritive and functional properties of the product. Changes in volatile profile, mechanical properties and color of the strawberry occur mainly in the first 2 days of storage and are not due to the presence of the gel matrix, as they occur also in the samples not placed in gel. The flux of anthocyanins from the fruit to the gel produces redness, giving a more attractive aspect to the formulated product. © 2009 Wiley Periodicals, Inc.The authors thank the Ministerio de Educacion y Ciencia and the Fondo Europeo de Desarrollo Regional (FEDER) for financial support throughout the projects AGL2002-01793 and AGL 2005-05994.Martín-Esparza, M.; Escriche Roberto, MI.; Penagos, L.; Martínez Navarrete, N. (2011). Quality stability assessment of a strawberry-gel product during storage. Journal of Food Process Engineering. 34(2):204-223. https://doi.org/10.1111/j.1745-4530.2008.00349.xS20422334

Functional, Thermal and Rheological Properties of High Fibre Fresh Pasta: Effect of Tiger Nut Flour and Xanthan Gum Addition

[EN] Tiger nut flour (TNF) is a rich source of dietary fibre with potential to be used in cereal-based products. However, research on improving the rheological properties of tiger nut-based doughs is limited. In this paper, the significance of TNF and xanthan gum (X) incorporation into fresh egg pasta, in terms of its thermal and dynamic rheological properties, has been investigated. Plain semolina pasta (DWS) was used as control. High fibre doughs (20 and 40% TNF) with or without X (0 and 1%) were assessed. Both fundamental (dynamic oscillatory and creep tests) and empirical (texture profile analysis) tests were performed to assess the viscoelasticity of TNF-DWS composite blends. Raw solids (TNF, DWS) were characterised in terms of their chemical composition, particle size distribution and functional properties. For both fresh and cooked pasta, water activity, water content and gelatinisation temperatures were estimated. The results from the rheological tests revealed that partial replacement of DWS by TNF lead to less cohesive and weaker structures due to the lower presence of a gluten network. X significantly improved the rheological response of the TNF-based doughs. Thermal analysis showed a single endothermic peak in the temperature range between 60 and 78 degrees C during heating, which corresponds to the amylopectin gelatinisation. However, when replacing 40% of DWS by TNF, two-phase transitions were observed, probably associated to the starch tiger nut gelatinisation or the formation of amylose-lipid complexes. The optimum cooking time for the tiger nut pasta was 2min as determined by a calorimetric analysis.This work was supported by the Conselleria de Empresa, Universidad y Ciencia (Spain) throughout the project AICO/2016/056. Authors are thankful to Harinas Villamayor S.A. for providing raw materials for conducting this study.Martín-Esparza, M.; Raigón Jiménez, MD.; Raga-Soriano, A.; Albors, A. (2018). Functional, Thermal and Rheological Properties of High Fibre Fresh Pasta: Effect of Tiger Nut Flour and Xanthan Gum Addition. Food and Bioprocess Technology. 11(12):2131-2141. doi:10.1007/s11947-018-2172-8S213121411112AACC. (2000). Approved methods of the AACC (10th ed.). St. Paul: American Association of Cereal Chemists.AACC. (2005). Approved methods of the American Association of Cereal Chemists (10th ed.). St. Paul, Minn: AACC.Abo-El-Fetoh, S. M., Al-Sayed, H. M. A., & Nabih, N. M. N. (2010). Physicochemical properties of starch extracted from different sources and their application in pudding and white sauce. World Journal of Dairy & Food Sciences, 5(2), 173–182.Ade-Omowaye, B. I. O., Akinwande, B. A., Bolarinwa, I. F., & Adebiyi, A. O. (2008). 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Antifungal Polyvinyl Alcohol Coatings Incorporating Carvacrol for the Postharvest Preservation of Golden Delicious Apple

[EN] Different polyvinyl alcohol (PVA) coating formulations incorporating starch (S) and carvacrol (C) as the active agent were applied to Golden Delicious apples to evaluate their effectiveness at controlling weight loss, respiration rate, fruit firmness, and fungal decay against B. cinerea and P. expansum throughout storage time. Moreover, the impact of these coatings on the sensory attributes of the fruit was also analyzed. The application of the coatings did not notably affect the weight loss, firmness changes, or respiration pathway of apples, probably due to the low solid surface density of the coatings. Nevertheless, they exhibited a highly efficient disease control against both black and green mold growths, as a function of the carvacrol content and distribution in the films. The sensory analysis revealed the great persistence of the carvacrol aroma and flavor in the coated samples, which negatively impact the acceptability of the coated products.This research was funded by the Agencia Estatal de Investigacion (Spain) through the projects RTA2015-00037-C02-00 and PID2019-105207RB-I00.Sapper, M.; Martín-Esparza, M.; Chiralt Boix, MA.; González Martínez, MC. (2020). Antifungal Polyvinyl Alcohol Coatings Incorporating Carvacrol for the Postharvest Preservation of Golden Delicious Apple. Coatings. 10(11):1-14. https://doi.org/10.3390/coatings10111027S1141011Gong, D., Bi, Y., Jiang, H., Xue, S., Wang, Z., Li, Y., … Prusky, D. (2019). A comparison of postharvest physiology, quality and volatile compounds of ‘Fuji’ and ‘Delicious’ apples inoculated with Penicillium expansum. Postharvest Biology and Technology, 150, 95-104. doi:10.1016/j.postharvbio.2018.12.018Ma, L., He, J., Liu, H., & Zhou, H. (2017). The phenylpropanoid pathway affects apple fruit resistance to Botrytis cinerea. Journal of Phytopathology, 166(3), 206-215. doi:10.1111/jph.12677Nikkhah, M., Hashemi, M., Habibi Najafi, M. B., & Farhoosh, R. (2017). Synergistic effects of some essential oils against fungal spoilage on pear fruit. International Journal of Food Microbiology, 257, 285-294. doi:10.1016/j.ijfoodmicro.2017.06.021Batta, Y. A. (2004). Postharvest biological control of apple gray mold by Trichoderma harzianum Rifai formulated in an invert emulsion. Crop Protection, 23(1), 19-26. doi:10.1016/s0261-2194(03)00163-7Da Rocha Neto, A. C., Navarro, B. B., Canton, L., Maraschin, M., & Di Piero, R. M. (2019). Antifungal activity of palmarosa (Cymbopogon martinii), tea tree (Melaleuca alternifolia) and star anise (Illicium verum) essential oils against Penicillium expansum and their mechanisms of action. LWT, 105, 385-392. doi:10.1016/j.lwt.2019.02.060Dhall, R. K. (2013). Advances in Edible Coatings for Fresh Fruits and Vegetables: A Review. Critical Reviews in Food Science and Nutrition, 53(5), 435-450. doi:10.1080/10408398.2010.541568Lin, D., & Zhao, Y. (2007). Innovations in the Development and Application of Edible Coatings for Fresh and Minimally Processed Fruits and Vegetables. Comprehensive Reviews in Food Science and Food Safety, 6(3), 60-75. doi:10.1111/j.1541-4337.2007.00018.xSánchez-González, L., Vargas, M., González-Martínez, C., Chiralt, A., & Cháfer, M. (2011). Use of Essential Oils in Bioactive Edible Coatings: A Review. Food Engineering Reviews, 3(1), 1-16. doi:10.1007/s12393-010-9031-3Burt, S. (2004). Essential oils: their antibacterial properties and potential applications in foods—a review. International Journal of Food Microbiology, 94(3), 223-253. doi:10.1016/j.ijfoodmicro.2004.03.022Combrinck, S., Regnier, T., & Kamatou, G. P. P. (2011). In vitro activity of eighteen essential oils and some major components against common postharvest fungal pathogens of fruit. Industrial Crops and Products, 33(2), 344-349. doi:10.1016/j.indcrop.2010.11.011Prakash, B., Kedia, A., Mishra, P. K., & Dubey, N. K. (2015). Plant essential oils as food preservatives to control moulds, mycotoxin contamination and oxidative deterioration of agri-food commodities – Potentials and challenges. Food Control, 47, 381-391. doi:10.1016/j.foodcont.2014.07.023Sivakumar, D., & Bautista-Baños, S. (2014). A review on the use of essential oils for postharvest decay control and maintenance of fruit quality during storage. Crop Protection, 64, 27-37. doi:10.1016/j.cropro.2014.05.012Abbaszadeh, S., Sharifzadeh, A., Shokri, H., Khosravi, A. R., & Abbaszadeh, A. (2014). Antifungal efficacy of thymol, carvacrol, eugenol and menthol as alternative agents to control the growth of food-relevant fungi. Journal de Mycologie Médicale, 24(2), e51-e56. doi:10.1016/j.mycmed.2014.01.063Camele, I., Altieri, L., De Martino, L., De Feo, V., Mancini, E., & Rana, G. L. (2012). In Vitro Control of Post-Harvest Fruit Rot Fungi by Some Plant Essential Oil Components. International Journal of Molecular Sciences, 13(2), 2290-2300. doi:10.3390/ijms13022290De Souza, E. L., Sales, C. V., de Oliveira, C. E. V., Lopes, L. A. A., da Conceição, M. L., Berger, L. R. R., & Stamford, T. C. M. (2015). Efficacy of a coating composed of chitosan from Mucor circinelloides and carvacrol to control Aspergillus flavus and the quality of cherry tomato fruits. Frontiers in Microbiology, 6. doi:10.3389/fmicb.2015.00732Saad, I. K., Hassan, B., Soumya, E., Moulay, S., & Mounyr, B. (2016). Antifungal Activity and Physico-chemical Surface Properties of the Momentaneously Exposed Penicillium expansum Spores to Carvacrol. Research Journal of Microbiology, 11(6), 178-185. doi:10.3923/jm.2016.178.185Neri, F., Mari, M., & Brigati, S. (2006). Control of Penicillium expansum by plant volatile compounds. Plant Pathology, 55(1), 100-105. doi:10.1111/j.1365-3059.2005.01312.xZabka, M., & Pavela, R. (2013). Antifungal efficacy of some natural phenolic compounds against significant pathogenic and toxinogenic filamentous fungi. Chemosphere, 93(6), 1051-1056. doi:10.1016/j.chemosphere.2013.05.076Sapper, M., & Chiralt, A. (2018). Starch-Based Coatings for Preservation of Fruits and Vegetables. Coatings, 8(5), 152. doi:10.3390/coatings8050152Cano, A. I., Cháfer, M., Chiralt, A., & González-Martínez, C. (2015). Physical and microstructural properties of biodegradable films based on pea starch and PVA. Journal of Food Engineering, 167, 59-64. doi:10.1016/j.jfoodeng.2015.06.003Jayakumar, A., K.V., H., T.S., S., Joseph, M., Mathew, S., G., P., … E.K., R. (2019). Starch-PVA composite films with zinc-oxide nanoparticles and phytochemicals as intelligent pH sensing wraps for food packaging application. International Journal of Biological Macromolecules, 136, 395-403. doi:10.1016/j.ijbiomac.2019.06.018Priya, B., Gupta, V. K., Pathania, D., & Singha, A. S. (2014). Synthesis, characterization and antibacterial activity of biodegradable starch/PVA composite films reinforced with cellulosic fibre. Carbohydrate Polymers, 109, 171-179. doi:10.1016/j.carbpol.2014.03.044Russo, M. A. L., O’Sullivan, C., Rounsefell, B., Halley, P. J., Truss, R., & Clarke, W. P. (2009). The anaerobic degradability of thermoplastic starch: Polyvinyl alcohol blends: Potential biodegradable food packaging materials. Bioresource Technology, 100(5), 1705-1710. doi:10.1016/j.biortech.2008.09.026He, L., Lan, W., Ahmed, S., Qin, W., & Liu, Y. (2019). Electrospun polyvinyl alcohol film containing pomegranate peel extract and sodium dehydroacetate for use as food packaging. Food Packaging and Shelf Life, 22, 100390. doi:10.1016/j.fpsl.2019.100390Tampau, A., González-Martinez, C., & Chiralt, A. (2017). Carvacrol encapsulation in starch or PCL based matrices by electrospinning. Journal of Food Engineering, 214, 245-256. doi:10.1016/j.jfoodeng.2017.07.005Marín, A., Atarés, L., Cháfer, M., & Chiralt, A. (2017). Properties of biopolymer dispersions and films used as carriers of the biocontrol agent Candida sake CPA-1. LWT - Food Science and Technology, 79, 60-69. doi:10.1016/j.lwt.2017.01.024Castelló, M. L., Fito, P. J., & Chiralt, A. (2010). Changes in respiration rate and physical properties of strawberries due to osmotic dehydration and storage. Journal of Food Engineering, 97(1), 64-71. doi:10.1016/j.jfoodeng.2009.09.016Saei, A., Tustin, D. S., Zamani, Z., Talaie, A., & Hall, A. J. (2011). Cropping effects on the loss of apple fruit firmness during storage: The relationship between texture retention and fruit dry matter concentration. Scientia Horticulturae, 130(1), 256-265. doi:10.1016/j.scienta.2011.07.008Baert, K., Devlieghere, F., Bo, L., Debevere, J., & De Meulenaer, B. (2008). The effect of inoculum size on the growth of Penicillium expansum in apples. Food Microbiology, 25(1), 212-217. doi:10.1016/j.fm.2007.06.002Daniel, C. K., Lennox, C. L., & Vries, F. A. (2015). In vivo application of garlic extracts in combination with clove oil to prevent postharvest decay caused by Botrytis cinerea, Penicillium expansum and Neofabraea alba on apples. Postharvest Biology and Technology, 99, 88-92. doi:10.1016/j.postharvbio.2014.08.006Expert Committe on Food Additives Fitthy-Fifth Reporthttp://apps.who.int/iris/bitstream/10665/42388/1/WHO_TRS:901.pdfSánchez-González, L., Cháfer, M., Chiralt, A., & González-Martínez, C. (2010). Physical properties of edible chitosan films containing bergamot essential oil and their inhibitory action on Penicillium italicum. Carbohydrate Polymers, 82(2), 277-283. doi:10.1016/j.carbpol.2010.04.047Perdones, Á., Escriche, I., Chiralt, A., & Vargas, M. (2016). Effect of chitosan–lemon essential oil coatings on volatile profile of strawberries during storage. Food Chemistry, 197, 979-986. doi:10.1016/j.foodchem.2015.11.054Talón, E., Vargas, M., Chiralt, A., & González-Martínez, C. (2019). Antioxidant starch-based films with encapsulated eugenol. Application to sunflower oil preservation. LWT, 113, 108290. doi:10.1016/j.lwt.2019.108290Andrade, J., González-Martínez, C., & Chiralt, A. (2020). The Incorporation of Carvacrol into Poly (vinyl alcohol) Films Encapsulated in Lecithin Liposomes. Polymers, 12(2), 497. doi:10.3390/polym12020497Wiśniewska, M., Bogatyrov, V., Ostolska, I., Szewczuk-Karpisz, K., Terpiłowski, K., & Nosal-Wiercińska, A. (2015). Impact of poly(vinyl alcohol) adsorption on the surface characteristics of mixed oxide Mn x O y –SiO2. Adsorption, 22(4-6), 417-423. doi:10.1007/s10450-015-9696-2Sapper, M., Palou, L., Pérez-Gago, M. B., & Chiralt, A. (2019). Antifungal Starch–Gellan Edible Coatings with Thyme Essential Oil for the Postharvest Preservation of Apple and Persimmon. Coatings, 9(5), 333. doi:10.3390/coatings9050333Conforti, F. D., & Totty, J. A. (2007). Effect of three lipid/hydrocolloid coatings on shelf life stability of Golden Delicious apples. International Journal of Food Science & Technology, 42(9), 1101-1106. doi:10.1111/j.1365-2621.2006.01365.xMiller, K. S., & Krochta, J. M. (1997). Oxygen and aroma barrier properties of edible films: A review. Trends in Food Science & Technology, 8(7), 228-237. doi:10.1016/s0924-2244(97)01051-0Banks, N. H., Dadzie, B. K., & Cleland, D. J. (1993). Reducing gas exchange of fruits with surface coatings. Postharvest Biology and Technology, 3(3), 269-284. doi:10.1016/0925-5214(93)90062-8Kader, A. A., Zagory, D., Kerbel, E. L., & Wang, C. Y. (1989). Modified atmosphere packaging of fruits and vegetables. Critical Reviews in Food Science and Nutrition, 28(1), 1-30. doi:10.1080/10408398909527490Campos-Requena, V. H., Rivas, B. L., Pérez, M. A., Figueroa, C. R., Figueroa, N. E., & Sanfuentes, E. A. (2017). Thermoplastic starch/clay nanocomposites loaded with essential oil constituents as packaging for strawberries − In vivo antimicrobial synergy over Botrytis cinerea. Postharvest Biology and Technology, 129, 29-36. doi:10.1016/j.postharvbio.2017.03.005Grande-Tovar, C. D., Chaves-Lopez, C., Serio, A., Rossi, C., & Paparella, A. (2018). Chitosan coatings enriched with essential oils: Effects on fungi involved in fruit decay and mechanisms of action. Trends in Food Science & Technology, 78, 61-71. doi:10.1016/j.tifs.2018.05.019Perdones, A., Sánchez-González, L., Chiralt, A., & Vargas, M. (2012). Effect of chitosan–lemon essential oil coatings on storage-keeping quality of strawberry. Postharvest Biology and Technology, 70, 32-41. doi:10.1016/j.postharvbio.2012.04.002Qian, D., Du, G., & Chen, J. (2004). Isolation and Culture Characterization of a New Polyvinyl Alcohol-Degrading Strain: Penicillium sp. WSH02-21. World Journal of Microbiology and Biotechnology, 20(6), 587-591. doi:10.1023/b:wibi.0000043172.83610.08Kawai, F., & Hu, X. (2009). Biochemistry of microbial polyvinyl alcohol degradation. Applied Microbiology and Biotechnology, 84(2). doi:10.1007/s00253-009-2113-6Banani, H., Olivieri, L., Santoro, K., Garibaldi, A., Gullino, M., & Spadaro, D. (2018). Thyme and Savory Essential Oil Efficacy and Induction of Resistance against Botrytis cinerea through Priming of Defense Responses in Apple. Foods, 7(2), 11. doi:10.3390/foods7020011Cano Embuena, A. I., Cháfer Nácher, M., Chiralt Boix, A., Molina Pons, M. P., Borrás Llopis, M., Beltran Martínez, M. C., & González Martínez, C. (2016). Quality of goat′s milk cheese as affected by coating with edible chitosan‐essential oil films. International Journal of Dairy Technology, 70(1), 68-76. doi:10.1111/1471-0307.1230

Assessment of techno-functional and sensory attributes of tiger nut fresh egg tagliatelle

[EN] This work aims to evaluate the effect of tiger nut flour -TNF- (rich in insoluble fiber, minerals and lipids of healthy fatty acid profile) incorporation on the techno-functional and sensory attributes of durum wheat fresh egg tagliatelle. Durum wheat semolina was replaced by 10, 20 and 30% (w/w) of TNF and the resultant tiger nut tagliatelles were compared to traditional pasta (100% durum semolina). The maximum substitution level was chosen in order to obtain tagliatelle with fair techno-functional properties and acceptable sensory quality. In addition, the 30% substitution level assures a product with more than 3% of fiber content. The cooking properties, texture, colour attributes, sensory profile and water uptake kinetics of tagliatelle were evaluated. The proximate chemical composition and particle size distribution of raw materials was assessed as well. The higher cooking loss, water absorption ratios and swelling indexes associated with higher substitution levels of TNF resulted in a darker and stickier product, with a lower firmness, hardness and cohesive structure. The overall acceptability of tiger nut pasta depends more on visual and textural characteristics than on taste. No significant changes on the initial water absorption rate during cooking were observed between the control and tiger nut pasta. (C) 2016 Elsevier Ltd. All rights reserved.Authors would like to thank the Conselleria de Empresa, Universidad y Ciencia (Spain) for financial support throughout the project AICO/2016/056. Also, authors express sincere thanks to Harinas Villamayor S.A., Tigernuts Traders, S.L. and Avicola Llombai S.A. for providing raw materials for conducting this study.Albors, A.; Raigón Jiménez, MD.; García-Martínez, MD.; Martín-Esparza, M. (2016). Assessment of techno-functional and sensory attributes of tiger nut fresh egg tagliatelle. LWT - Food Science and Technology. 74:183-190. doi:10.1016/j.lwt.2016.07.047S1831907

Assessment of the Use of a Selection of Natural Deep Eutectic Solvents in the Extraction of Polar Bioactive Compounds from Orange Peel

[EN] The reuse of food chain residues is topical. This revaluation can extract bioactive compounds from these residues. However, extraction involves chemicals that cause environmental damage. In the present work, an experimental design with natural deep eutectic solvents (NADES) has been carried out for extracting bioactive compounds from orange peel residues. NADES have a very low environmental impact. The tests were performed with five different NADES, mixed with 70% water. The results were compared with ethanol¿water 50%, v:v, showing that NADES solvents provided better extraction of phenolic compounds and antioxidant capacity. The shelf-life of the extracts was also evaluated, based on the above tests, for 4 weeks, finding significant changes from day 15 of storage at 4 ¿C.This work was financially supported by Ministry of Science and Innovation (Spain) -State Research Agency (PID-2019-111331RB-I00/AEI/10.13039/501100011033).Tejero, A.; Martín-Esparza, M.; López-Malo, D.; Esteve, MJ.; Frigola, A.; Blesa, J. (2021). Assessment of the Use of a Selection of Natural Deep Eutectic Solvents in the Extraction of Polar Bioactive Compounds from Orange Peel. Biology and Life Sciences Forum. 6(1):1-7. https://doi.org/10.3390/Foods2021-11102S176

Effect of processing on the drying kinetics and functional value of dried apricot

Apricots can be considered as a good source of phenolic compounds, which are beneficial for human health. Microwaves may be an alternative to the conventional sun or hot air drying techniques used to obtain dried apricot. Nevertheless, their impact on the functional compounds must be taken into account if they are to be recommended as an attractive drying option. This work compares the drying kinetics and the change in the organic acids, phenolic compounds and antioxidant activity of dried apricot when using hot air drying and microwave energy. Empirical (linear and Page) equations can be used to model the drying kinetics in air, combined air-microwave and microwave processes. From the obtained results, it can be concluded that the industrial processing of dried apricots may be improved by using microwave energy, as the drying time is considerably reduced, and the obtained fruit had a higher phenolic content, particularly of chlorogenic acid, catequin and epicatequin. Nevertheless, as the contribution of these phenols to antioxidant capacity was not significant, microwave dried samples maintained the same antioxidant capacity as the air-dried ones. When sulphite is added previous to the drying processes, care should be taken with the total phenols and the antioxidant capacity quantified as it may interfere with the results depending on the methodology used. © 2011 Elsevier Ltd.Igual Ramo, M.; García Martínez, EM.; Martín-Esparza, M.; Martínez Navarrete, N. (2012). Effect of processing on the drying kinetics and functional value of dried apricot. Food Research International. 47(2):284-290. doi:10.1016/j.foodres.2011.07.019S28429047