Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties

Every year, the winemaking process generates large quantities of waste and by-products, the management of which is critical due to the large production in a limited period. Grape pomace is a source of bioactive compounds with antioxidant, anti-inflammatory, cardioprotective and antimicrobial properties. Its chemical composition makes it potentially suitable for preparing high-value food products. The aim of this research was to study the effect of adding grape pomace powder with different particle size fractions (600–425, 425–300, 300–212 and 212–150 m) to the chemical, technological and sensorial characteristics of muffins. The addition of 15% of grape pomace powder, regardless of particle size, led to muffins rich in antioxidant compounds and total dietary fiber (>3/100 g), which could be labelled with the “source of fiber” nutritional claim according to the EC Regulation 1924/2006. As particle size decreased, total anthocyanins, total phenol content and antioxidant activity (evaluated by ABTS and DPPH assays) increased, while muffin hardness and lightness were negatively influenced. The latter observation was confirmed by the sensory evaluation, which also showed that a smaller particle size led to the presence of irregular crumb pores

Effect of salt reduction on quality and acceptability of durum wheat bread

In the Mediterranean area, being pedoclimatic conditions more favorable to durum than common wheat cultivation, a bread-making tradition from durum wheat has been established. Durum wheat bread has a compact texture, with lower specific volume than common wheat bread. Due to health implications, several studies were carried out to reduce the content of NaCl in common wheat bread, however without considering durum wheat bread. The aim of this work was to assess the effect of salt reduction on quality and acceptability of durum wheat bread, with regard to specific volume, sensory features and aroma profile. Breads prepared with 5, 10, 15, 20 g/kg NaCl were submitted to consumer test. Control bread (20 g/kg salt) was the most appreciated, followed (greater than80% consumers) by bread with 10 g/kg salt, which showed a significantly (p < 0.05) higher specific volume, but lighter crust and weaker aroma (lower amounts of Maillard reaction products and fusel alcohols)

Inulin-based emulsion filled gel as fat replacer in shortbread cookies: Effects during storage

Shortbread cookies with 0, 20, 40 and 50% fat replacement were obtained using an emulsion filled gel (EFG) based on inulin and extra virgin olive oil and studied during 60 storage days. Increasing the amount of EFG in shortbread cookies, higher volumes and harder texture were observed, in relation to the higher water availability and the lower fat content. Thermal analysis conducted by means of DSC and 1H-NMR confirmed the key role of lipids and water status on the mechanical properties of shortbread cookies. Darker colour and toasted notes were registered for increasing levels of EFG, in relation to the presence of inulin involved in the Maillard reaction. During storage, all the cookies resulted very stable regarding dimensions, colour and rancidity perception; only slight texture changes were observed, probably related to the moisture redistribution among the cookies components. EFG can be proposed as valuable ingredient to replace fats in shortbread cookies, allowing the use of the health claim “reduced saturated fat content” already from 40% butter substitution

High performance size-exclusion chromatography analysis of polar compounds applied to refined, mild deodorized, extra virgin olive oils and their blends: An approach to their differentiation

An investigation was carried out to evaluate the use of High Performance Size-Exclusion Chromatography (HPSEC) of polar compounds of refined, mild deodorized, extra virgin olive oils as well as of their blends, in attempting to reveal significant differences in the amounts of the substance classes constituting polar compounds among these oils. Two sets of blends were prepared by mixing an extra virgin olive oil with both refined and mild deodorized olive oils in increasing amounts. The obtained data highlighted that the triacylglycerol oligopolymers were absent or present in traces in the extra virgin olive oil, while their mean amount was equal to 0.04. g/100. g and 0.72. g/100. g in mild deodorized and refined olive oils, respectively. Oxidized triacylglycerols and diacylglycerols were more abundant in mild deodorized oil and refined oil than in extra virgin olive oil. The Factorial Discriminant Analysis of the data showed that the HPSEC analysis could reveal the presence of refined/mild deodorized oils in extra virgin olive oils. In particular, the classification functions obtained allowed designation of mixtures containing at least 30. g/100. g of mild deodorized oil and all those containing refined olive oil as deodorized oil, therefore as oils subjected to at least a mild refining treatment. © 2011 Elsevier Ltd

Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products

We evaluated the bread making ability of meals composed of re-milled semolina and either 100 g/kg or 200 g/kg of i) residuals of the second and third debranning steps of durum wheat (DB), ii) the micronized and air-classified thin fraction obtained from the same residuals (MB), or iii) coarse bran obtained from conventional roller milling of non-debranned durum wheat (B). Dietary fibers, proteins, total soluble phenolic compounds, ferulic acid, and antioxidant activity were significantly higher (P < 0.05) in MB and DB than B. The addition of by-products to re-milled semolina lowered the alveograph W and increased the P/L ratio, with stronger effects at higher doses. Particularly negative were the effects of B on P/L and farinograph dough-development time. Bread containing 100 g/kg of MB did not show significant differences (P < 0.05) in specific volume, crumb hardness, resilience, and chewiness with pure re-milled semolina bread but had higher dietary fiber, phenolics and antioxidant activity

Dynamics of the Fermentation Process and Chemical Profiling of Pomegranate (Punica granatum L.) Wines Obtained by Different Cultivar×Yeast Combinations

Pomegranate (Punica granatum L.) is one of the historical tree crops in the Mediterranean region and is nowadays commercialized for its beneficial properties in the form of fruits, juice, jams and, in some East countries, as fermented juice (pomegranate wine). However, pomegranate wines are not established as a common beverage in Western countries. In this work, we produced pomegranate wines using two cultivars and two yeasts (Saccharomyces cerevisiae strain Clos and S. cerevisiae ex-bayanus strain EC1118) with contrasting characteristics. A comprehensive chemical profile of the wines was obtained. Notable differences were observed in the function of the cultivars and the yeasts. Different cultivar×yeast combinations provided wines with clearly different chemical profiles and specific features in the patterns of organic acids, phenolics, and volatile compounds. This highlights the opportunity to obtain tailored pomegranate wines with desired chemical profiles and, consequently, sensory properties, through management optimization of pomegranate winemaking. In this view, pomegranate wines have the potential to become an established beverage in Western countries

Sviluppo di composti di ossidazione in olio extra vergine di oliva durante la frittura: influenza della cultivar e del processo di estrazione

An experimental investigation was carried out in order to assess the influence of the cultivar and of the oil extraction process on the evolution of the oxidation compounds in extra virgin olive oil during frying. In order to do this oils from two Sardinian cultivars, obtained by two different oil extraction processes have been used to fry potato chips. The oils extracted from the potato chips were analyzed to evaluate the oxidative degradation and the antioxidant capacity. The results obtained showed that the differences observed for the oxidation triacylglycerol and polar compounds content in the extracted oils reflect the differences observed in the starting oils, while, as regards the triacylglycerol oligopolymers, the oils showed a different behavior during frying, indicating a slower polymerization rate in the oils characterized by a better quality. Un’indagine sperimentale è stata condotta allo scopo di valutare l’influenza della cultivar e del processo di estrazione dell’olio sullo sviluppo di composti di ossidazione in olio extra vergine di oliva sottoposto a frittura. Allo scopo oli monovarietali, provenienti da due cultivar sarde, ottenuti applicando due differenti tecnologie di estrazione sono stati impiegati per la frittura di patatine. L’olio estratto da queste è stato sottoposto ad indagini analitiche utili per la valutazione dei fenomeni di ossidazione e della capacità antiossidante. I risultati ottenuti hanno evidenziato che le differenze riscontrate per il contenuto in triacilgliceroli ossidati e in composti polari negli oli estratti dalle patate rispecchiavano quelle degli oli di partenza, mentre per il contenuto in oligopolimeri dei triacilgliceroli è stato evidenziato un comportamento differente degli oli nel corso della frittura, ad indicazione di una minore polimerizzazione negli oli caratterizzati da migliore qualità iniziale

Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity

Olive leaves and their extracts are associated with food preservation and health, and are used in folk medicine to treat several diseases, mainly because of their polyphenols. In this investigation polyphenols were extracted from olive leaves using green solvents and evaluated the antioxidant activity of the extracts. Polyphenols were extracted from fresh, freeze-dried, and hot air-dried leaves using either ethanol/water mixtures (70:30, 30:70, v/v) or water alone. Antioxidant activity was assessed in bronchial epithelial NCI-H292 cells by measuring reactive oxygen species (ROS) and in vegetable oil by measuring oxygen consumption. Results showed that extracts with a good antioxidant activity could be obtained when leaves were pre-treated by hot air-drying. The use of water alone as the extraction solvent gave results comparable to those obtained with ethanol/water (30:70, v/v). These extracts were particularly rich in oleuropein, and had anti-ROS effects in NCI-H292 cells and antioxidant activity in vegetable oil

Nutritional characterization and shelf-life of packaged microgreens

Comprehensive nutritional profile of six microgreens, including proximate composition and bioactive compounds

An aqueous olive leaf extract (OLE) ameliorates parameters of oxidative stress associated with lipid accumulation and induces lipophagy in human hepatic cells

Fatty liver is a disease characterized by a buildup of lipids in the liver, often resulting from excessive consumption of high-fat-containing foods. Fatty liver can degenerate, over time, into more severe forms of liver diseases, especially when oxidative stress occurs. Olive leaf extract (OLE) is a reliable source of polyphenols with antioxidant and hypolipidemic properties that have been successfully used in medicine, cosmetics, and pharmaceutical products. Using "green" solvents with minimal impact on the environment and human health, which simultaneously preserves the extract's beneficial properties, represents one of the major challenges of biomedical research. In the present study, we assayed the potential antioxidant and lipid-lowering effect of a "green" OLE obtained by a water ultrasound-assisted extraction procedure, on the human hepatic HuH7 cell line, treated with a high concentration of free fatty acids (FFA). We found that high FFA concentration induced lipid accumulation and oxidative stress, as measured by increased hydrogen peroxide levels. Moreover, the activity of antioxidant enzymes, catalase, superoxide dismutase, and glutathione peroxidase, was reduced upon FFA treatment. Coincubation of high FFA with OLE reduced lipid and H2O2 accumulation and increased the activity of peroxide-detoxifying enzymes. OLE ameliorated mitochondrial membrane potential, and hepatic parameters by restoring the expression of enzymes involved in insulin signaling and lipid metabolism. Electron microscopy revealed an increased autophagosome formation in both FFA- and FFA + OLE-treated cells. The study of the autophagic pathway indicated OLE's probable role in activating lipophagy