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Wójtowicz A, Combrzyński M, Biernacka B, Różyło R, Bąkowski M, Wojtunik-Kulesza K, Mołdoch J, Kowalska I. Fresh Chokeberry ( Aronia melanocarpa) Fruits as Valuable Additive in Extruded Snack Pellets: Selected Nutritional and Physiochemical Properties. PLANTS (BASEL, SWITZERLAND) 2023; 12:3276. [PMID: 37765442 PMCID: PMC10537414 DOI: 10.3390/plants12183276] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/02/2023] [Revised: 08/26/2023] [Accepted: 09/13/2023] [Indexed: 09/29/2023]
Abstract
In this paper, the nutritional value and (selected) physiochemical properties of extruded snack pellets enriched with fresh chokeberry (Aronia melanocarpa) fruits were analyzed from the perspective of being a new product for the functional food sector. The purpose of this study was to determine the effect of the addition of fresh chokeberry and variation in content and screw speed on extruded snack pellet basic compositions, fatty acid profiles, antioxidant activity, as well as water absorption and solubility indexes, fat absorption and color profiles. The obtained results revealed a significant increase in antioxidant activity for all samples (above 90% of free radical scavenging) in comparison to potato-based control samples (just over 20% of free radical scavenging). The total phenolic content assay revealed the most valuable results for samples enriched with 30% chokeberry, while Ultra Performance Liquid Chromatography (UPLC) analysis allowed the determination of the most important phenolic acids. Of interest, chokeberry addition decreased the fat absorption index (FAI) after expansion by frying. Moreover, the highest values of crude protein and crude ash were observed in snack pellets supplemented by the application of 30% chokeberry. In such samples, the crude protein content was at the level of 4.75-4.87 g 100 g-1 and crude ash content at 4.88-5.07 g 100 g-1. Moreover, saturated fatty acids (SFA) content was lower in snack pellets with chokeberry addition, and increasing the amount of chokeberry additive from 10% to 30% in extruded snack pellet recipes resulted in more than double an increase in polyunsaturated fatty acids (PUFA) proportion in the total fatty acids.
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Affiliation(s)
- Agnieszka Wójtowicz
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 20-612 Lublin, Poland; (A.W.); (B.B.)
| | - Maciej Combrzyński
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 20-612 Lublin, Poland; (A.W.); (B.B.)
| | - Beata Biernacka
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 20-612 Lublin, Poland; (A.W.); (B.B.)
| | - Renata Różyło
- Department of Food Engineering and Machines, University of Life Sciences in Lublin, Głęboka 28, 20-612 Lublin, Poland;
| | - Maciej Bąkowski
- Institute of Animal Nutrition and Bromatology, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland;
| | | | - Jarosław Mołdoch
- Department of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation, State Research Institute, 24-100 Puławy, Poland; (J.M.); (I.K.)
| | - Iwona Kowalska
- Department of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation, State Research Institute, 24-100 Puławy, Poland; (J.M.); (I.K.)
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Zhu Y, Zhang M, Zhang L, Law CL, Wang Y, Liu K. Preparation of enzymatic hydrolysate using edible fungi by-products of soup seasoning: Effect of different enzymes on enzymatic hydrolysis. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101844] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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3
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Fu X, Liu Q, Xu E, Yang Y, Zhu K, Jin Z, Jiao A. The effect of Vaccinium bracteatum Thunb. leaves addition on antioxidant capacity, physicochemical properties, and in vitro digestibility of rice extrudates. J Food Sci 2021; 86:4730-4740. [PMID: 34519044 DOI: 10.1111/1750-3841.15911] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2021] [Revised: 07/07/2021] [Accepted: 08/12/2021] [Indexed: 11/27/2022]
Abstract
Vaccinium bracteatum Thunb.leaves (VBTL) are a traditional Chinese herbal medicine with potential natural pigments and antioxidants. Its application information on extrusion is limited. In this study, to increase the usage of foods containing VBTL, rice-based extrudates with VBTL were investigated. The extrusion was performed at a wide temperature range (60-140°C) and with different VBTL supplementations (3%-10%). The extrudates with 10% VBTL showed a significant decrease in total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity upon extrusion. TPC and TFC increased with the rise of barrel temperature. The VBTL color was stable during the wide-temperature extrusion process. The bioactivities of the extrudates were positively correlated with the VBTLsupplement (R = 0.943-0.989). In addition, different addition levels of VBTL significantly changed the water absorption index (WAI), water solubility index (WSI), pasting properties, and in vitro starch digestibility of the extrudates. Moreover, extrudates with 3% VBTL showed the highest WAI and peak viscosity but the lowest in vitro starch digestibility. These results may suggest that rice extrudates with a low supplement of VBTL have an acceptable color and may be used as functional additives for high antioxidant and low glycemic response diets. PRACTICAL APPLICATION: The results showed that the Vaccinium bracteatum Thunb. leaves (VBTL) color and antioxidation were stable during the wide-temperature extrusion process. Extrusion processing can be used to enlarge the usage of VBTL and simplify its traditional processing method. Applying VBTL to the process of extrusion appears to be a suitable method of producing value-added and low glycemic response extrudates.
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Affiliation(s)
- Xi Fu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China.,School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Qing Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China.,School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Enbo Xu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
| | - Yueyue Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China.,School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Kunfu Zhu
- Shandong Zhushi Pharmaceutical Group Co., Ltd, Heze, People's Republic of China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China.,School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China.,Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, People's Republic of China
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China.,School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China.,Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, People's Republic of China
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The Impact of Formulation on the Content of Phenolic Compounds in Snacks Enriched with Dracocephalum moldavica L. Seeds: Introduction to Receiving a New Functional Food Product. Molecules 2021; 26:molecules26051245. [PMID: 33669143 PMCID: PMC7956280 DOI: 10.3390/molecules26051245] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2021] [Revised: 02/21/2021] [Accepted: 02/23/2021] [Indexed: 11/24/2022] Open
Abstract
A new type of multigrain snack has been designed containing varied additions of Moldavian dragonhead (Dracocephalum moldavica L.) seeds. The antioxidant properties and the general health benefits of this plant material have already been widely acknowledged. The research discussed herein aimed to investigate the influence of the formulation and expansion method (frying) on the content of polyphenolic compounds, individual phenolic acids, and antiradical properties of innovative snacks enriched with dragonhead seeds. The highest content of polyphenols (0.685 mg GAE/mL), free phenolic acids (47.052 µg/g of dry matter), and highest radical scavenging activity (96.23% towards DPPH) were found in the fried snacks enriched with 22% of seeds. In these samples, 11 phenolic acids were detected. Strong positive correlations were seen between the addition of dragonhead and the polyphenol content (r = 0.989) and between the quantity of the enriching additive and the content of free phenolic acids (r = 0.953). The research has shown that such innovative snacks have the potential to supply health-benefiting free phenolic acids, e.g., salicylic, isoferulic, ferulic, p-coumaric, vanillic. Our studies provide an introduction to the development of a new range of functional foods.
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Oniszczuk A, Wójtowicz A, Oniszczuk T, Matwijczuk A, Dib A, Markut-Miotła E. Opuntia Fruits as Food Enriching Ingredient, the First Step towards New Functional Food Products. Molecules 2020; 25:E916. [PMID: 32085649 PMCID: PMC7070420 DOI: 10.3390/molecules25040916] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2020] [Revised: 02/14/2020] [Accepted: 02/14/2020] [Indexed: 11/16/2022] Open
Abstract
Prickly pear (Opuntia ficus indica (L.) Mill.) is a rich source of vitamins C, B1, B2, A, and E, minerals such as calcium, potassium, magnesium, iron, and phosphorus, as well as bioactive substances, i.e., carotenoids, betalains, and phenolic compounds. Of these, the phenolic acids, betalains, and flavonoids are notable in that they are largely responsible for the health-promoting properties of this plant. The purpose of the presented research was to first determine the antioxidant properties and the content of polyphenolic compounds (including individual phenolic acids) in prickly pear fruit, then to produce an innovative gluten-free pasta from rice-field bean flour enriched with various amounts of pear prickly fruit. The content of free phenolic acids, the sum of polyphenols and antioxidant properties of pasta were subsequently determined in the supplemented pasta. Chromatographic analysis (HPLC-ESI-MS/MS) showed a wide variety of phenolic acids. In the fruit sample, 14 acids were detected, whereas in the pasta sample without additives, 9. The dominant acid was isoferulic. The total content of free phenolic acids and the sum of polyphenols increased with increasing content of the functional additive. Moreover, the content of individual acids generally increased as the Opuntia fruit was added. The antioxidant activity was also positively correlated with the addition of fruit, with the content of free phenolic acids and the sum of polyphenols. Our research has shown that our innovative pasta with the addition of prickly fruit can become a source of the free phenolic acids indispensable for human health.
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Affiliation(s)
- Anna Oniszczuk
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland
| | - Agnieszka Wójtowicz
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland
| | - Tomasz Oniszczuk
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland
| | - Arkadiusz Matwijczuk
- Department of Biophysics, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland;
| | - Ahlem Dib
- Laboratoire de Nutrition et Technologie Alimentaire, Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires, Université des Frères Mentouri, Constantine 25017, Algeria;
| | - Ewa Markut-Miotła
- Departament of Lung Diseases & Rheumatology, Medical University of Lublin, 20-093 Lublin, Poland;
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Oniszczuk A, Olech M, Oniszczuk T, Wojtunik-Kulesza K, Wójtowicz A. Extraction methods, LC-ESI-MS/MS analysis of phenolic compounds and antiradical properties of functional food enriched with elderberry flowers or fruits. ARAB J CHEM 2019. [DOI: 10.1016/j.arabjc.2016.09.003] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023] Open
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7
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Wójtowicz A, Oniszczuk A, Kasprzak K, Olech M, Mitrus M, Oniszczuk T. Chemical composition and selected quality characteristics of new types of precooked wheat and spelt pasta products. Food Chem 2019; 309:125673. [PMID: 31784073 DOI: 10.1016/j.foodchem.2019.125673] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2019] [Revised: 09/06/2019] [Accepted: 10/07/2019] [Indexed: 10/25/2022]
Abstract
New types of precooked pasta products have been developed based on refined and wholegrain wheat and spelt flours. The resulting dry pasta was then assessed for chemical composition, including amino acids composition, phenolics content, as well as antioxidant activity. The precooked pasta quality was also evaluated for starch gelatinization degree, physical properties, hardness, color profile of dry and hydrated pasta, and sensory characteristics. We found that the application of the extrusion-cooking technique for wheat and spelt pasta processing allows to achieve instant products with good nutritional characteristics and high degree of gelatinization, as well as attractive quality and sensory profiles. Microstructure showed compact and dense internal structure with visible bran particles if wholegrain flours were used. Wholegrain wheat and wholegrain spelt precooked pasta were characterized by better nutritional composition and greater antioxidant potential, but lower firmness and increased adhesiveness when compared with refined flours.
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Affiliation(s)
- Agnieszka Wójtowicz
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland.
| | - Anna Oniszczuk
- Department of Inorganic Chemistry, Medical University in Lublin, Chodźki 4a, 20-093 Lublin, Poland.
| | - Kamila Kasprzak
- Department of Inorganic Chemistry, Medical University in Lublin, Chodźki 4a, 20-093 Lublin, Poland.
| | - Marta Olech
- Department of Pharmaceutical Botany, Medical University of Lublin, Chodźki 1, 20-093 Lublin, Poland.
| | - Marcin Mitrus
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland.
| | - Tomasz Oniszczuk
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland.
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8
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Content of Phenolic Compounds and Antioxidant Activity of New Gluten-Free Pasta with the Addition of Chestnut Flour. Molecules 2019; 24:molecules24142623. [PMID: 31323897 PMCID: PMC6680859 DOI: 10.3390/molecules24142623] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2019] [Revised: 07/17/2019] [Accepted: 07/18/2019] [Indexed: 12/21/2022] Open
Abstract
Chestnut fruit abounds in carbohydrates, proteins, unsaturated fatty acids, fiber, polyphenolic compounds, as well as vitamins and micronutrients, that are behind the health-promoting properties of this plant. The purpose of the discussed research was to obtain innovative gluten-free pasta from rice and field bean flour enriched with a various addition of chestnut flour. Regarding the studied pasta, the following were determined: the content of free phenolic acids, total polyphenols, and antioxidant properties. Chromatographic analysis (HPLC-ESI-MS/MS (high-performance liquid chromatography-electrospray ionization tandem mass spectrometry)) revealed a wide variety of phenolic acids. In a sample with 20% and higher content of chestnut flour, as many as 13 acids were detected. Isoferulic acid prevailed. The total content of free phenolic acids and total polyphenols increased along with the increasing chestnut content. Moreover, in most cases, the content of individual acids increased with the addition of chestnut flour. Besides, the antioxidant activity was positively correlated with the addition of chestnut fruit flour, the content of free phenolic acids, and total polyphenols. Our research has demonstrated that our innovative gluten-free pasta, with the addition of chestnut flour, has a potential to be a source of polyphenolic compounds, including free phenolic acids, that are valuable for human health.
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9
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The influence of Cistus incanus L. leaves on wheat pasta quality. Journal of Food Science and Technology 2019; 56:4311-4322. [PMID: 31478001 PMCID: PMC6706516 DOI: 10.1007/s13197-019-03900-9] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 03/28/2019] [Accepted: 06/24/2019] [Indexed: 12/20/2022]
Abstract
Modern nutritional trends and looking for functional food and dedicated products for various consumers are a source of inspiration for scientists to develop new pro-health supplemented foods with high quality. Therefore, the present study aimed to determine the selected properties of common wheat pasta fortified with dried Cistus incanus in amount from 1 to 5% as a replacement of wheat flour. Pasta was made with a spaghetti shape and dried. Supplemented pasta was tested for total phenolics content, the total activity against DPPH, the ability to neutralize free radicals to ABTS and the antioxidant capacity reduction power, using various extraction procedures. Selected physicochemical properties of pasta were evaluated: cooking time, cooking weight, cooking loss, hardness and color profile of dry and cooked pasta in CIE-Lab scale, as well as the sensory properties of supplemented products. The addition of C. incanus to fortify wheat pasta increased total phenolics content and antioxidant activity with some significant differences according to the extraction procedure used. Methanolic extraction was more efficient than buffer extraction. Increased addition of dry Cistus herb caused higher cooking weight, cooking loss and increased hardness of cooked pasta. Studies have shown that C. incanus addition had a slight effect on color change with the largest decrease in brightness, especially for cooked products. Finally, it was found that advisable application of C. incanus addition to achieve nutritionally improved composition of pasta should not exceed 3% due to the proper sensory characteristics.
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Kasprzak K, Wojtunik-Kulesza K, Oniszczuk T, Kuboń M, Oniszczuk A. Secondary Metabolites, Dietary Fiber and Conjugated Fatty Acids as Functional Food Ingredients against Overweight and Obesity. Nat Prod Commun 2018. [DOI: 10.1177/1934578x1801300836] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
Abstract
Obesity is a common serious health problem leading to many serious health disorders. This phenomenon is defined as the over-storage of lipids in adipose tissue that occurs when there is an imbalance between the energy intake and energy used. During obesity, many metabolic alterations occur that can damage several organs, such as vascular or skeletal muscle resulting in the dysfunction of these tissues. In this review, we will discuss molecular genetics and causes of obesity, some of the disorders related to human obesity as well as anti-obesity tool. An interesting solution to the obesity problem is natural substances, revealing anti-obesity activity, as well as functional food enriched with aforementioned substances. Functional foods are products exhibiting a potentially positive effect on health beyond basic nutrition. They contain well-known biologically active natural compounds, which promote optimal health and reduce the risk of many diseases, including obesity.
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Affiliation(s)
- Kamila Kasprzak
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland
| | | | - Tomasz Oniszczuk
- Department of Food Process Engineering, Lublin University of Life Sciences, 44 Doświadczalna Street, 20-236 Lublin, Poland
| | - Maciej Kuboń
- Department of Agricultural Engineering and Informatics, Faculty of Production Engineering and Energetics, University of Agriculture in Krakow, ul. Balicka 116B 30-149, Kraków, Poland
| | - Anna Oniszczuk
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland
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Dib A, Kasprzak K, Wójtowicz A, Benatallah L, Waksmundzka-Hajnos M, Zidoune MN, Oniszczuk T, Karakuła-Juchnowicz H, Oniszczuk A. The effect of pomegranate seed powder addition on radical scavenging activity determined by TLC–DPPH test and selected properties of gluten-free pasta. J LIQ CHROMATOGR R T 2018. [DOI: 10.1080/10826076.2018.1449058] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Ahlem Dib
- Laboratoire de Nutrition et Technologie Alimentaire, Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires, Université des Frères Mentouri, Constantine 1, Algeria
| | - Kamila Kasprzak
- Department of Inorganic Chemistry, Medical University in Lublin, Lublin, Poland
| | - Agnieszka Wójtowicz
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Lublin, Poland
| | - Leila Benatallah
- Laboratoire de Nutrition et Technologie Alimentaire, Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires, Université des Frères Mentouri, Constantine 1, Algeria
| | | | - Mohammed Nasreddine Zidoune
- Laboratoire de Nutrition et Technologie Alimentaire, Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires, Université des Frères Mentouri, Constantine 1, Algeria
| | - Tomasz Oniszczuk
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Lublin, Poland
| | - Hanna Karakuła-Juchnowicz
- Department of Psychiatry, Psychotherapy and Early Intervention, Medical University of Lublin, Lublin, Poland
| | - Anna Oniszczuk
- Laboratoire de Nutrition et Technologie Alimentaire, Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires, Université des Frères Mentouri, Constantine 1, Algeria
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Kasprzak K, Oniszczuk T, Wójtowicz A, Waksmundzka-Hajnos M, Olech M, Nowak R, Polak R, Oniszczuk A. Phenolic Acid Content and Antioxidant Properties of Extruded Corn Snacks Enriched with Kale. JOURNAL OF ANALYTICAL METHODS IN CHEMISTRY 2018; 2018:7830546. [PMID: 29507816 PMCID: PMC5817325 DOI: 10.1155/2018/7830546] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/22/2017] [Accepted: 10/31/2017] [Indexed: 06/08/2023]
Abstract
Prohealth food contains specific components which have positive influence on the health and well-being of the consumer. An important position among bioactive compounds occurs for polyphenols. Many results have indicated that an increased intake of phenolic compounds may reduce the risk of cardiovascular diseases and type 2 diabetes. The objective of the study was production of extruded corn snacks with addition (0, 2, 4, 6, and 8%) of kale (Brassica oleracea L. var. sabellica)-a polyphenol-rich plant. Afterwards, high-performance liquid chromatography-mass spectrometry (LC-ESI-MS/MS) and antioxidant activity analyses of snack extracts were performed. In the corn snacks enriched with kale, fifteen phenolic acids were indicated. These were protocatechuic, 4-OH-benzoic, vanillic, trans-caffeic, cis-caffeic, trans-p-coumaric, cis-p-coumaric, trans-ferulic, cis-ferulic, salicylic, gentisic, syringic, 3-OH-cinnamic, trans-sinapic, and cis-sinapic acids. Both the qualitative and quantitative content of polyphenols increased with the addition of B. oleracea. Data from spectrophotometric analyses of the samples showed high DPPH radical scavenging potential of snacks enriched with 4, 6, and 8% of kale. Snacks enriched with kale contain high level of phenolic acids and, therefore, have great potential to make a valuable source of natural antioxidants. High-temperature short-time extrusion-cooking process had no negative impact on polyphenol's activity.
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Affiliation(s)
- Kamila Kasprzak
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland
| | - Tomasz Oniszczuk
- Department of Food Process Engineering, University of Life Sciences in Lublin, Doświadczalna 44, 20-280 Lublin, Poland
| | - Agnieszka Wójtowicz
- Department of Food Process Engineering, University of Life Sciences in Lublin, Doświadczalna 44, 20-280 Lublin, Poland
| | | | - Marta Olech
- Department of Pharmaceutical Botany, Medical University of Lublin, Chodźki 1, 20-093 Lublin, Poland
| | - Renata Nowak
- Department of Pharmaceutical Botany, Medical University of Lublin, Chodźki 1, 20-093 Lublin, Poland
| | - Renata Polak
- Department of Thermal Technology, University of Life Sciences in Lublin, Doświadczalna 44, 20-280 Lublin, Poland
| | - Anna Oniszczuk
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland
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Application of Moldavian dragonhead ( Dracocephalum moldavica L.) leaves addition as a functional component of nutritionally valuable corn snacks. Journal of Food Science and Technology 2017; 54:3218-3229. [PMID: 28974807 DOI: 10.1007/s13197-017-2765-7] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 07/18/2017] [Indexed: 10/19/2022]
Abstract
Application of Moldavian dragonhead (Dracocephalum moldavica L.) leaves in extruded snacks was evaluated. Directly expanded corn snacks (crisps) were supplemented with 5-20% of dragonhead leaves. The supplemented snacks were characterized to have improved nutritional value and were a good source of dietary fibre. The presence of phenolic compounds, especially rosmarinic acid, showed a high antioxidant potential and a radical scavenging activity of tested snacks, especially if a high content of additive was used. The increasing amount of additive also had an impact on the physical properties of extrudates lowering the expansion ratio, water absorption and solubility, yet increasing bulk density, cutting force and the breaking index of the enriched snacks. The highest viscosity was observed at 5 and 10% addition level. The increasing amount of dragonhead leaves lowered the brightness of snacks and increased the greenness tint significantly. A sensory evaluation showed good acceptability of snacks enriched with up to 15% of dragonhead dried leaves. Dried leaves of the Moldavian dragonhead seem to be a prospective functional additive for extruded crisps with a high nutritional value, especially because of dietary fibre and rosmarinic acid content, a strong antioxidant potential and acceptable sensory properties.
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Bouasla A, Wójtowicz A, Zidoune MN, Olech M, Nowak R, Mitrus M, Oniszczuk A. Gluten-Free Precooked Rice-Yellow Pea Pasta: Effect of Extrusion-Cooking Conditions on Phenolic Acids Composition, Selected Properties and Microstructure. J Food Sci 2016; 81:C1070-9. [PMID: 27074432 DOI: 10.1111/1750-3841.13287] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2015] [Revised: 02/22/2016] [Accepted: 02/27/2016] [Indexed: 01/30/2023]
Abstract
Rice/yellow pea flour blend (2/1 ratio) was used to produce gluten-free precooked pasta using a single-screw modified extrusion-cooker TS-45. The effect of moisture content (28%, 30%, and 32%) and screw speed (60, 80, and 100 rpm) on some quality parameters was assessed. The phenolic acids profile and selected pasta properties were tested, like pasting properties, water absorption capacity, cooking loss, texture characteristics, microstructure, and sensory overall acceptability. Results indicated that dough moisture content influenced all tested quality parameters of precooked pasta except firmness. Screw speed showed an effect only on some quality parameters. The extrusion-cooking process at 30% of dough moisture with 80 rpm is appropriate to obtain rice-yellow pea precooked pasta with high content of phenolics and adequate quality. These pasta products exhibited firm texture, low stickiness, and regular and compact interne structure confirmed by high score in sensory overall acceptability.
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Affiliation(s)
- Abdallah Bouasla
- Laboratoire de Nutrition et Technologie Alimentaire (LNTA), Inst. de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (INATAA), Univ. des Frères Mentouri Constantine, 25000, Constantine, Algeria
| | - Agnieszka Wójtowicz
- Dept. of Food Process Engineering, Univ. of Life Sciences in Lublin, Doświadczalna 44, 20-280, Lublin, Poland
| | - Mohammed Nasereddine Zidoune
- Laboratoire de Nutrition et Technologie Alimentaire (LNTA), Inst. de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (INATAA), Univ. des Frères Mentouri Constantine, 25000, Constantine, Algeria
| | - Marta Olech
- Dept. of Pharmaceutical Botany, Medical Univ. in Lublin, Chodźki 1, 20-093, Lublin, Poland
| | - Renata Nowak
- Dept. of Pharmaceutical Botany, Medical Univ. in Lublin, Chodźki 1, 20-093, Lublin, Poland
| | - Marcin Mitrus
- Dept. of Food Process Engineering, Univ. of Life Sciences in Lublin, Doświadczalna 44, 20-280, Lublin, Poland
| | - Anna Oniszczuk
- Dept. of Inorganic Chemistry, Medical Univ. in Lublin, Chodźki 4a, 20-093, Lublin, Poland
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