Enhancement of pasta antioxidant activity with oregano and carrot leaf

Boroski, Marcela; Aguiar, Ana Carolina de; Boeing, Joana Schuelter; Rotta, Eliza Mariane; Wibby, Camila Leite; Bonafé, Elton Guntendorfer; Souza, Nilson Evelázio de; Visentainer, Jesuí Vergílio

doi:10.1016/j.foodchem.2010.09.068

Cited by 92 publications

(81 citation statements)

References 21 publications

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“…However, statistical analysis showed that all of the pasta samples supplemented with orange fiber did not have differences (p > 0.05) in the content of total phenolic compounds after cooking. Boroski et al (2011) observed lower content of phenolic compounds in pasta enriched with 100 g/kg of carrot leaf (1.20 mg GAE/g) compared to the results reported in this study.…”

Section: Resultscontrasting

confidence: 78%

Effects of orange by-product fiber incorporation on the functional and technological properties of pasta

et al. 2015

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The incorporation of fiber into products consumed every day by the general population is important and viable. The aim of the present work was to evaluate the impact of incorporating orange juice industry dietary fiber byproducts in fettuccini of fresh pasta. Three different fiber concentrations were added to fresh pastas (25 g/kg, 50 g/kg and 75 g/kg). The results showed a significant increase in solid loss content when the incorporation of orange fiber was greater than 50 g/kg. This difference did not occur regarding weight increase values and color parameters. The pasta with 75 g/kg orange fiber can be considered a "high fiber" product, with the total dietary fiber content of the pasta increasing by 99% compared to control pasta. The carotenoid and phenolic contents of pasta increased significantly with the incorporation of fiber at 75 g/kg, but only the pasta formulation with 25 g/kg of orange fiber did not differ from control pasta in relation to all of the sensory attributes and presented an acceptance greater than 75%. The addition of orange fiber byproducts to pastas is an interesting alternative because fiber has a high nutritional value and an abundance of antioxidants.Keywords: orange fibre; fresh pasta; by-products; sensory acceptance.Practical Application: Drange juice industry byproduct fiber in fresh pasta improves the functional quality.

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Section: Resultscontrasting

confidence: 78%

Effects of orange by-product fiber incorporation on the functional and technological properties of pasta

et al. 2015

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“…Various studies have indicated that there is not an "ideal" single point rehydration temperature for the optimum growth of cultures. For thermophilic cultures, temperature between 30 and 37 ∘ C was found best for posthydration viabilities, while the optimum range for mesophilic bacteria is [22][23][24][25][26][27][28][29][30] ∘ C. The rehydration temperature should not be higher than 40…”

Section: Probiotics As Bioactive Ingredient For Functional Foodsmentioning

confidence: 97%

“…As it would be easily anticipated, considering the diverse biological activity of phenolic compounds, their incorporation into food products has been largely studied. Some of the most relevant examples include meat and fish products, pasta [22,23], ice cream, cheese, yogurt, and other dairy products [24,25].…”

Section: Phenolic Compoundsmentioning

confidence: 99%

Functional Dehydrated Foods for Health Preservation

Morais

Dammak

et al. 2018

Journal of Food Quality

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The market of functional foods has experienced a huge growth in the last decades due to the increased consumers’ awareness in a healthy lifestyle. Dried fruits constitute good snacks, in alternative to salty or sweet ones, and food ingredients due to their taste and nutritional/health benefits. Bioactive molecules are interesting sources to develop functional foods, as they play a major role in improving the health status and minimizing disease risks. The bioactive compounds most widely discussed in literature are presented in this review, for example, polyphenols, phytosterols, and prebiotics. Different technologies to dry bioproducts for producing functional foods or ingredients are presented. New drying techniques for the preservation of bioactive compounds are proposed, focusing more specifically on dielectric drying. A discussion on the techniques that can be used to optimize drying processes is performed. An overview on dehydrated plant based foods with probiotics is provided. The microorganisms used, impregnation procedures, drying methods, and evaluated parameters are presented and discussed. The principal bioactive compounds responsible for nutritional and health benefits of plant derived dried food products—fruits and vegetables, fruits and vegetables by-products, grains, nuts, and algae—are presented. Phytochemical losses occurring during pretreatments and/or drying processes are also discussed.

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“…Biney and Beta (2014) also observed an increase in TPC values in pasta formulations with buckwheat bran addition, with respect to control pasta. Boroski et al (2011) showed that addition of 10% of oregano and carrot leafs caused the highest TPC (2832.2 mg kg -1 GAE) in cooked pasta, as well as high DPPH scavenging capacity. These results agree with the findings in our work, where turmeric contributed to increase the antioxidant capacity of fresh pasta.…”

Section: Selection Of Fresh Pasta Formulationsmentioning

confidence: 98%

Turmeric (Curcuma longa L.): new application as source of fiber and antioxidants in pasta with whole wheat flour

Wahanik

Neri-Numa

Pastore

et al. 2018

Rev. Fac. Nac. Agron. Medellín

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La demanda de alimentos saludables para la prevención de enfermedades no transmisibles ha aumentado, y los desarrollos incluyen ingredientes con efectos en la salud, como harina de trigo de grano entero y cúrcuma. Ambos son adicionados en el presente estudio como fuente de fibra y antioxidantes en pasta. El trabajo tuvo como objetivo evaluar el efecto de la adición de harina de cúrcuma en pasta con harina de trigo de grano entero y harina de trigo refinada, en su contenido de fibra y las propiedadestecnológicas y antioxidantes. Para esto, se realizaron tres pastas control con trigo de grano entero entre 600 y 700 g kg-1. Adicionalmente, siete pastas de cúrcuma se prepararon de acuerdo con un diseño experimental lineal (22), con tres puntos centrales. Los análisis tecnológicos incluyeron test de cocción, color y textura. Un Análisis de Componentes Principales se realizó para seleccionar dos formulaciones para pruebas bromatológica y de capacidad antioxidante. Las pastas seleccionadas fueron CP3 (70 WGF: 30 RWF) y TP3 (5 g TF, 60 WGF: 40 RWF), que presentaron propiedades tecnológicas similares y alto contenido de fibra dietaria (74.3 g kg-1). TP3 presentó el mayor contenido de fenólicos totales(534.46 ± 1.93 mg kg-1), DPPH• (5.70 ± 0.10 g kg-1 Trolox Equivalente (TE)), y ABTS (9.02 ± 0.58 g kg-1 TE), con alta retención de la capacidad antioxidante después de cocción. La harina de cúrcuma promovió el cambio en color de las pastas con WGF, acentuando la tonalidad amarilla y manteniendo laspropiedades de cocción; por tanto, es un ingrediente natural que confiere color y compuestos fenólicos en productos con WGF.

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Enhancement of pasta antioxidant activity with oregano and carrot leaf

Cited by 92 publications

References 21 publications

Effects of orange by-product fiber incorporation on the functional and technological properties of pasta

Effects of orange by-product fiber incorporation on the functional and technological properties of pasta

Functional Dehydrated Foods for Health Preservation

Turmeric (Curcuma longa L.): new application as source of fiber and antioxidants in pasta with whole wheat flour

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