Functional, textural and sensory properties of dry pasta supplemented with lyophilized tomato matrix or with durum wheat bran extracts produced by supercritical carbon dioxide or ultrasound

Pasqualone, Antonella; Gambacorta, Giuseppe; Caponio, Francesco; Miceli, Giuseppe Di; Flagella, Zina; Marrese, Pier Paolo; Piro, Gabriella; Perrotta, Carla; Bellis, Luigi De; Lenucci, Marcello Salvatore

doi:10.1016/j.foodchem.2016.07.006

Cited by 68 publications

(50 citation statements)

References 56 publications

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“…Rekha et al (2012) also observed a reduction in the colour intensity of cooked pastas enriched with vegetable flour, probably due to the pasta swelling and to the conversion of pigments resulting in a yellowness increase. Besides, the odour and the taste of spaghetti enriched with tomato peels were slightly lower than the CTRL, accordingly with Pasqualone et al (2016).…”

Section: Resultsmentioning

confidence: 91%

“…The waste from tomato processing has been shown to be an excellent and inexpensive source of carotenoids because these compounds are contained in the peels (Reboul et al 2005). Recently, Pasqualone et al (2016) produced functional semolina pasta by adding a lyophilised tomato powder matrix with high lycopene content. The incorporation of fibre from by-products into traditional foods could alter the sensory and cooking properties of the product, thus suggesting that careful selection of the type and amount of ingredient is needed to develop food with satisfactory taste.…”

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confidence: 99%

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Functional pasta with tomato by-product as a source of antioxidant compounds and dietary fibre

Padalino¹,

Conte²,

Lecce³

et al. 2017

Czech J. Food Sci.

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Tomato peels are abundant by-products of tomato processing and therefore represent a cost of disposal and an impact on the environment. For this reason, the aim of the present study was to valorise tomato peels to enrich pasta, being these ingredients still rich in antioxidants like carotenoids that are well-known to protect against degenerative diseases. To the aim of the work, in the first step, tomato peel flour was added to wholemeal flour in different amounts until the overall quality of cooked pasta reached its acceptability threshold (tomato peel flour at 15% w/w of semolina weight). Even though the pasta enriched with tomato peels showed high levels of carotenoids and dietary fibre, lower sensory scores for elasticity, odour, and firmness were recorded than in the control. Therefore, the second step was aimed to improve the sensory quality of the 15% enriched spaghetti by means of proper addition of hydrocolloids. Final results confirmed the ability of the structuring agents to enhance adhesiveness and bulkiness of pasta, without compromising other physical and chemical properties.

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Section: Resultsmentioning

confidence: 91%

mentioning

confidence: 99%

Functional pasta with tomato by-product as a source of antioxidant compounds and dietary fibre

Padalino¹,

Conte²,

Lecce³

et al. 2017

Czech J. Food Sci.

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“…Among the pasta-making steps, dough formation is potentially the most suitable to enzymatic browning, as it facilitates the interaction between enzyme and substrates [70]. Today, the response of consumers to the browning of pasta is changing, due to the latest introduction of new pasta types obtained with whole meal flour or other cereals believed to be healthier [71,72]. …”

Section: Polyphenol Oxidases (Ppo) and Browningmentioning

confidence: 99%

“…PPO activity was also associated with the chromosome arm 2BL, even though the phenotypic effect in this case resulted to be lower than its homoeologous region on chromosome 2AL [69,70,71,72,73,74,75,76,77,78,79,80,81,82,83,84,85,86,87,88,89,90,91,92,93,94,95,96,97,98,99,100,101,102,103,104,105,106,107,108,109,110,111,112,113,114,115,116,117,118,119,120,121,122]. Finally, a major QTL was detected on chromosome arm 2DL, which explained 23% of phenotypic PPO variation [69,70,71,72,73,74,75,76,77,78,79,80,81,82,83,…”

Section: Genomic and Genetic Aspectsmentioning

confidence: 99%

Polyphenol Oxidases in Crops: Biochemical, Physiological and Genetic Aspects

Taranto

Pasqualone

Mangini

et al. 2017

IJMS

Self Cite

325

187

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Enzymatic browning is a colour reaction occurring in plants, including cereals, fruit and horticultural crops, due to oxidation during postharvest processing and storage. This has a negative impact on the colour, flavour, nutritional properties and shelf life of food products. Browning is usually caused by polyphenol oxidases (PPOs), following cell damage caused by senescence, wounding and the attack of pests and pathogens. Several studies indicated that PPOs play a role in plant immunity, and emerging evidence suggested that PPOs might also be involved in other physiological processes. Genomic investigations ultimately led to the isolation of PPO homologs in several crops, which will be possibly characterized at the functional level in the near future. Here, focusing on the botanic families of Poaceae and Solanaceae, we provide an overview on available scientific literature on PPOs, resulting in useful information on biochemical, physiological and genetic aspects.

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“…Other tested foods were: i ) a non-supplemented reference (R) pasta, consisting of spaghetti produced by Tamma food industry (Foggia, Italy); ii ) Lisosan G, a nutritional supplement certified by Italian Ministry of Health, produced by Agrisan Company (Larciano, PT, Italy); iii ) glucose (Baxter, Rome, Italy); iv ) R pasta consumed together Lisosan G. Production and chemical characterization of BO and BW extracts are described in [6] and [7], respectively. Production and functional, textural and sensory properties of the BO and BW pastas are reported in [8]. For other detailed information about materials, see [1].…”

Section: Experimental Design Materials and Methodsmentioning

confidence: 99%

Serum antioxidant capacity and peroxide level of seven healthy subjects after consumption of different foods

et al. 2016

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This article reports experimental data related to the research article entitled “Different effectiveness of two pastas supplemented with either lipophilic or hydrophilic/phenolic antioxidants in affecting serum as evaluated by the novel Antioxidant/Oxidant Balance approach” (M.N. Laus, M. Soccio, M. Alfarano, A. Pasqualone, M.S. Lenucci, G. Di Miceli, D. Pastore, 2016) [1]. Antioxidant status of blood serum of seven healthy subjects was evaluated during four hours after consumption of two functional pastas, supplemented with either bran oleoresin or bran water extract obtained from durum wheat. For comparison, the effect of a non-supplemented reference pasta was also evaluated, as well as the effects of glucose, of the wheat grain dietary supplement Lisosan G, and of the reference pasta consumed together with Lisosan G. Serum antioxidant status was evaluated by measuring both the serum antioxidant capacity, using LOX-FL, ORAC and TEAC methods, and the serum oxidant status, assessed as peroxide level.

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Functional, textural and sensory properties of dry pasta supplemented with lyophilized tomato matrix or with durum wheat bran extracts produced by supercritical carbon dioxide or ultrasound

Cited by 68 publications

References 56 publications

Functional pasta with tomato by-product as a source of antioxidant compounds and dietary fibre

Functional pasta with tomato by-product as a source of antioxidant compounds and dietary fibre

Polyphenol Oxidases in Crops: Biochemical, Physiological and Genetic Aspects

Serum antioxidant capacity and peroxide level of seven healthy subjects after consumption of different foods

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