Chemical, Volatile Profile and Shelf Life of Muffin Enriched with Supplementation Chestnut Cream

Boscaino, Floriana; Cammarota, G; Ottombrino, Antonio; Nazzaro, M.; Siano, Francesco; Volpe, Maria Grazia; Sorrentino, Annarita

doi:10.1111/jfpp.13013

Cited by 5 publications

(5 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Chestnut is composed of the fruit, pericarp (outer shell), integument (inner shell), and bur that surrounds the edible nuts. These fruits, consumed raw or after cooking, are a highly appreciated seasonal (autumn) nut in the Mediterranean countries [ 2 , 3 ]. Italy, with France, Spain, and Portugal, is one of the largest European producers of sweet chestnuts ( Castanea sativa Mill., Fagaceae family).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant and In Vitro Preliminary Anti-Inflammatory Activity of Castanea sativa (Italian Cultivar “Marrone di Roccadaspide” PGI) Burs, Leaves, and Chestnuts Extracts and Their Metabolite Profiles by LC-ESI/LTQOrbitrap/MS/MS

et al. 2021

View full text Add to dashboard Cite

The Italian “Marrone di Roccadaspide” (Castanea sativa), a labeled Protected Geographical Indication (PGI) product, represents an important economic resource for the Italian market. With the aim to give an interesting opportunity to use chestnuts by-products for the development of nutraceutical and/or cosmetic formulations, the investigation of burs and leaves along with chestnuts of C. sativa, cultivar “Marrone di Roccadaspide”, has been performed. The phenolic, tannin, and flavonoid content of the MeOH extracts of “Marrone di Roccadaspide” burs, leaves, and chestnuts as well as their antioxidant activity by spectrophotometric methods (1,1-diphenyl-2-picrylhydrazyl (DPPH), Trolox Equivalent Antioxidant Capacity (TEAC), and Ferric Reducing Antioxidant Power (FRAP) have been evaluated. Furthermore, a cell-based antioxidant in vitro test along with in vitro assays for the evaluation of the ability to reduce nuclear factor-kappa B (NF-κB) activation and nitric oxide (NO) production have been carried out. In order to identify the secondary metabolites responsible for the high phenolic content and the strong antioxidant activity shown by leaves and burs extracts, and to highlight the differences between their chemical composition, the analysis of the metabolite profile of the MeOH extracts obtained from both by-products and chestnuts by liquid chromatography coupled to electrospray ionization and multiple-stage linear ion-trap and Orbitrap high-resolution mass spectrometry (LC-(-)ESI/LTQOrbitrap/MS/MS) has been performed. LC-MS analysis allowed the identification of different classes of specialized metabolites including hydrolyzable tannins, flavonoids, ellagic acid and phenol glucoside derivatives, and triterpenoids as well as polar lipids. Our results show how the antioxidant activity of the extracts can be correlated to their high tannins and flavonoids content while polar lipids occurring in the MeOH extract of the leaves could contribute to determining its higher anti-inflammatory activity.

show abstract

Section: Introductionmentioning

confidence: 99%

Antioxidant and In Vitro Preliminary Anti-Inflammatory Activity of Castanea sativa (Italian Cultivar “Marrone di Roccadaspide” PGI) Burs, Leaves, and Chestnuts Extracts and Their Metabolite Profiles by LC-ESI/LTQOrbitrap/MS/MS

et al. 2021

View full text Add to dashboard Cite

show abstract

“…At the end of the storage period in all samples (except the control sample and two replicates of T O10% ), mold growths were clearly observed on the surfaces of oily cakes. Although fresh cakes are free of molds, it is during then when the storage period become contaminated as a result of secondary contamination by mold spores from the air and bakery equipment [34,55]. At the end of storage, the TMC of T CO and T O10% was also much higher than the acceptable limit (TMC:…”

Section: Microbiological Stabilitymentioning

confidence: 98%

Effect of Apple Pomace Powder Addition on the Physicochemical Properties of Oily Cakes and Ranking Samples by Delphi Fuzzy Approach

Ghadam

Asl

Sharifi

et al. 2023

Journal of Food Quality

View full text Add to dashboard Cite

The current study is aimed to compare the effect of fat and/or wheat-flour substitution with apple pomace on the physicochemical and shelf-life of oily cakes. The sensory quality of samples was evaluated using the Delphi-Fuzzy logic method. The oily-cakes include the following: TCO: control; T W 10 % and T W 20 % : flour substitution with apple pomace (10 and 20% w/w); TO10% and TO20%: fat substitution with apple pomace (10 and 20% w/w); T W & O 5 : 5 and T W & O 10 : 10 : fat and wheat-flour substitution with apple pomace (5 : 5 and 10 : 10% w/w). The lowest and highest protein content were recorded for T w 20 % (10.0 ± 0.12%) and TO20% (11.0 ± 0.45%) ( p < 0.05 ). There was no significant difference between the fat content of control samples with T W 10 % , T W 20 % , and T O & W 5 : 5 ( p > 0.05 ). T W 20 % exhibited the highest fiber content (2.12%) and the lowest caloric (385.0 kcal/100 g) values. There was a significant difference between baking loss of TO10% (9.87%) and TO20% (9.36%) samples with control one (11.6%) ( p < 0.05 ). By reducing the fat content, smaller and lower porous was observed. The antioxidant and antimicrobial potential of apple pomace was not significant. Therefore, apple pomace had no significant effect on the shelf-life of cakes. Based on defuzzification values, the sensory ranking of samples was as follows: T C O 64.4 > T W 20 % 63.9 > T W & O 5 : 5 63.7 > T W 10 % 63.6 > T O 10 % 60.2 > T W & O 10 : 10 60.1 > T O 20 % 58.8 . Overall, apple pomace could be considered a cost-effective, sustainable, and healthy alternative to partial wheat-flour. Further research is required to produce reduced-fat cakes. Adding fruit powder along with fat replacers can be suggested for future studies.

show abstract

“…Carbon disulfide, D-limonene, and furfural were found only in the control group (GB loading= D-limonene is a volatile monoterpene responsible for the fresh odor of citrus plants and is found in ginseng (Adelina et al, 2021;Cho, 2015). Furfural is a major compound generated during heat treatment and has been associated the sweet smell and the odor of freshly baked bread (Boscaino et al, 2017;Cho et al, 2021). Thus, the ginseng-supplemented control sample contained the aroma compounds characteristic of ginseng and sweet aroma compounds found in bread.…”

Section: Volatile Compoundsmentioning

confidence: 99%

“…Methyl nitrate, 2-phenyl-1-p-tolylethanol, 2-pentylfuran, 3-acetoxy-16-β-hydroxy-24-nor-5-α-cholan-23-oic acid-23-16-δ-lactone, and 3-furanmethanol were only found in GB40. Among these, 2-pentylfuran is produced by the oxidation of linoleic acid and is responsible for earthy and bean-like smells (Boscaino et al, 2017). Compared to GB20, GB40…”

Section: Volatile Compoundsmentioning

confidence: 99%

Quality characteristics of muffins added with fresh ginseng and different amounts of Gryllus bimaculatus powder

Kim,

Kim

et al. 2024

Food Sci. Preserv.

View full text Add to dashboard Cite

Edible insects, such as the two-spotted cricket (Gryllus bimaculatus, GB), have high nutritional value but are not widely consumed because of their appearance and smell. Consequently, the development of foods containing these insects in less recognizable forms, e.g., flour-like powders, has drawn considerable attention. Herein, we investigated the quality characteristics of muffins prepared from wheat flower supplemented with fresh ginseng (5%) and GB (0, 10, 20, and 40%) powders. GB loading was negatively correlated with muffin volume, height, moisture content, and textural properties (hardness, springiness, cohesiveness, and chewiness) and positively correlated with crude protein content and antioxidant properties. Significant (p<0.05) color differences were observed between samples with different GB loadings. The contents of hexanal and nonanal, which are the major volatiles responsible for off-flavor, increased with increasing GB loading, and the number of volatiles maximized at 40% GB. Sensory preference decreased in the order of 0% GB>10% GB≈20% GB>40% GB. Based on these results, a GB loading of 20% offered the best trade-off between attractiveness and nutritional value. Thus, this study promotes the widespread use of GB in the food industry and the development of various edible-insect-based food products.

show abstract

Chemical, Volatile Profile and Shelf Life of Muffin Enriched with Supplementation Chestnut Cream

Cited by 5 publications

References 31 publications

Antioxidant and In Vitro Preliminary Anti-Inflammatory Activity of Castanea sativa (Italian Cultivar “Marrone di Roccadaspide” PGI) Burs, Leaves, and Chestnuts Extracts and Their Metabolite Profiles by LC-ESI/LTQOrbitrap/MS/MS

Antioxidant and In Vitro Preliminary Anti-Inflammatory Activity of Castanea sativa (Italian Cultivar “Marrone di Roccadaspide” PGI) Burs, Leaves, and Chestnuts Extracts and Their Metabolite Profiles by LC-ESI/LTQOrbitrap/MS/MS

Effect of Apple Pomace Powder Addition on the Physicochemical Properties of Oily Cakes and Ranking Samples by Delphi Fuzzy Approach

Quality characteristics of muffins added with fresh ginseng and different amounts of Gryllus bimaculatus powder

Contact Info

Product

Resources

About