Furosine as marker of quality in dried durum wheat pasta: Impact of heat treatment on food quality and security – A review

Giannetti, Vanessa; Mariani, Maurizio Boccacci; Colicchia, Sonia

doi:10.1016/j.foodcont.2021.108036

Cited by 24 publications

(11 citation statements)

References 97 publications

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“…In this respect, according to the author’s knowledge, this is the first time that a systematic literature review (SLR) has been performed on so many quality aspects of durum wheat. In fact, other reviews provided valuable insights on a single or small number of durum wheat quality-related topics, such as breeding history and quality [ 6 , 23 , 24 , 25 , 26 ], human health effects of durum wheat consumption [ 27 , 28 ], enrichment of pasta with non-conventional ingredients [ 29 , 30 ], grain composition and end-use quality [ 31 , 32 ], pasta-making [ 8 , 33 , 34 ] and drying impacts [ 35 , 36 ], and durum wheat colour [ 37 , 38 ], etc. This might be interpreted as a sign of the novelty of this paper and the added value it can bring to the literature by identifying new research priorities and innovative approaches to enhance the overall quality of durum wheat for pasta production.…”

Section: Introductionmentioning

confidence: 99%

Factors Affecting the Nutritional, Health, and Technological Quality of Durum Wheat for Pasta-Making: A Systematic Literature Review

Zingale

Spina

Ingrao

et al. 2023

Plants

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Durum wheat is one of the most important food sources in the world, playing a key role in human nutrition, as well as in the economy of the different countries in which its production areas are concentrated. Its grain also represents a staple and highly versatile ingredient in the development of health foods. Nonetheless, the aspects determining durum wheat’s health quality and their interactions are many, complex, and not entirely known. Therefore, the present systematic literature review aims at advancing the understanding of the relationships among nutritional, health, and technological properties of durum wheat grain, semolina, and pasta, by evaluating the factors that, either positively or negatively, can affect the quality of the products. Scopus, Science Direct, and Web of Science databases were systematically searched utilising sets of keywords following the PRISMA guidelines, and the relevant results of the definitive 154 eligible studies were presented and discussed. Thus, the review identified the most promising strategies to improve durum wheat quality and highlighted the importance of adopting multidisciplinary approaches for such purposes.

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Section: Introductionmentioning

confidence: 99%

Factors Affecting the Nutritional, Health, and Technological Quality of Durum Wheat for Pasta-Making: A Systematic Literature Review

Zingale

Spina

Ingrao

et al. 2023

Plants

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“…One of the most significant chemical processes in food processing, the Maillard reaction (MR), has a significant impact on several food quality factors. Maillard reaction products (MRPs), which are important for various aspects of food quality, including texture, flavour, and colour, are formed in greater quantity as a result of MR (Giannetti et al, 2021). The detrimental effects of the Maillard reaction, which are mostly reflected in public health issues, were revealed by Parisi et al (2019).…”

Section: Introductionmentioning

confidence: 99%

“…In the early stages of the Maillard reaction, sugar-amine condensation, the formation of a Schiff base, and the Amadori rearrangement products (ARPs) are all present. In the intermediate stage, sugar dehydration, fragmentation, and amino acid degradation are present, and in the final stage, reactive dicarbonyl and aldehyde intermediates are responsible for the formation of low-and high-molecular-weight heterocyclic compounds and polymers (Giannetti et al, 2021;Naik et al, 2022;Ruan et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

“…Cooking extruded foods at high temperatures encourages the Maillard process, which alters the ultimate nutritional and organoleptic characteristics of food. The amino acid furosine, which is produced when Amadori compounds are hydrolyzed in acid and form during the first step of the Maillard reaction, has been widely utilized as a sign of heat damage (Giannetti et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

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Protein Quality of Extruded Ready-to-Eat Baby Foods from Orange-Fleshed Sweet Potato, Amaranth Seeds, and Soybean Flour Blends

Nkesiga¹,

Anyango²,

Ngoda³

2022

AJFSN

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Purpose: Protein quality refers to the total protein content, essential amino acid content, and digestibility of a protein. Source, bioavailability, food matrix, and processing conditions all have an impact on protein quality. Protein quality can be lost during food processing. This study was carried out to investigate the effect of extrusion cooking and blend proportions on the protein quality of extruded ready-to-eat baby foods. Methodology: Different blends of orange-fleshed sweet potato, amaranth seeds, and soybean flour were used and analyzed for protein quality including in vitro protein digestibility (IVPD) of extruded ready-to-eat baby foods. In addition, nutrient damage due to heat or processing temperature was evaluated by analyzing available lysine in the end products to ensure the quality of extruded ready-to-eat baby foods. Extrusion cooking was carried out at a temperature of 90oC, screw speed of 400 rpm, and feed moisture content of 35%. Findings: The results showed that IVPD ranged from 54.05 to 91.87%. The available lysine as a parameter to evaluate the nutritional damage due to thermal processing ranged from (1.69 to 2.79%). This research predicts the potential availability of highly digestible protein as well as the assurance of lysine availability once extrudates are consumed. Achieving high lysine retention during extrusion cooking depends on a number of factors, including low temperature, high screw speed, high feed moisture content, and high shear forces that lead to a short residence time. Recommendation: It is important to conduct more research on how extrusion cooking affects the molecular and physical interactions between starches, proteins, lipids, and phenolic compounds.

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“…This intermediate product, does not necessarily require much heat to be generated and can be produced significantly over a long period of time at room temperature 5 . Therefore, besides HMF, furosine has been regarded as a sensitive indicator of the freshness of stored food products 5 – 10 . For instance, it has been shown that furosine and lactulose content are reliable indicators of the damage of ultra-high temperature (UHT) milk 4 , 7 , 11 – 13 .…”

Section: Introductionmentioning

confidence: 99%

Assay of honey freshness by a novel optical technique

Mashhadi

Bavali

Mokhtari

2022

Sci Rep

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Assay of Maillard reaction products (e.g. furosine) is a reputable method for determination of the honey freshness. In this report, novel optical technique is proposed for real-time measurement of the changes of furosine content in honey. The method is based on the unidirectional energy transfer between two peaks of the doubled-peak fluorescence spectrum as secondary inner filter effect (2nd-IFE) in a specific arrangement of the laser induced fluorescence (LIF) setup. Proper optical parameters are defined accordingly, and affirmed to be dependent on the content of furosine in honey. It is shown that the introduced parameters are not sensitive to the LIF intensity fluctuations induced by the ambient noises and particularly alter due to the 2nd-IFE. Furosine level of 8 honey types with different botanical origin were chemically determined before and after the 1 year storage, and compared with the values of the devised spectral parameters. Proofs conducted that the proposed technique can be utilized for evaluation of the honey freshness.

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Furosine as marker of quality in dried durum wheat pasta: Impact of heat treatment on food quality and security – A review

Cited by 24 publications

References 97 publications

Factors Affecting the Nutritional, Health, and Technological Quality of Durum Wheat for Pasta-Making: A Systematic Literature Review

Factors Affecting the Nutritional, Health, and Technological Quality of Durum Wheat for Pasta-Making: A Systematic Literature Review

Protein Quality of Extruded Ready-to-Eat Baby Foods from Orange-Fleshed Sweet Potato, Amaranth Seeds, and Soybean Flour Blends

Assay of honey freshness by a novel optical technique

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