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Ciuffarin F, Alongi M, Peressini D, Barba L, Lucci P, Calligaris S. Role of the polyphenol content on the structuring behavior of liposoluble gelators in extra virgin olive oil. Food Chem 2023; 412:135572. [PMID: 36724719 DOI: 10.1016/j.foodchem.2023.135572] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Revised: 12/22/2022] [Accepted: 01/23/2023] [Indexed: 01/26/2023]
Abstract
The role of polyphenols in affecting the structural and rheological properties of oleogels was investigated. Polyphenols were selectively removed from extra virgin olive oil (EVOO), and the resulting oils at three different polyphenol levels were gelled by using 10% (w/w) of monoglycerides (MG), rice wax (RW), sunflower wax (SW), and a mixture of β-sitosterol/γ-oryzanol (PS). The structural characteristics of oleogels were assessed by visual appearance, rheology, polarized light microscopy, calorimetry, XRD, and FTIR. Polyphenol content differently affected oleogel characteristics depending on network features. While EVOO-polyphenols did not influence PS- and SW-based oleogels, they reinforced MG- and RW-based oleogel network. As polyphenol content increased, the critical stress and melting temperature also increased, concomitantly with changes in crystal morphology. This was attributed to the capacity of polyphenols to form additional junction points in the crystalline network.
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Affiliation(s)
- Francesco Ciuffarin
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy
| | - Marilisa Alongi
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy.
| | - Donatella Peressini
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy
| | - Luisa Barba
- Institute of Crystallography, National Council of Research, 34100 Trieste, Italy
| | - Paolo Lucci
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy
| | - Sonia Calligaris
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy
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2
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Renoldi N, Melchior S, Calligaris S, Peressini D. Application of high-pressure homogenization to steer the technological functionalities of chia fibre-protein concentrate. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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3
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Renoldi N, Lucci P, Peressini D. Impact of oleuropein on rheology and breadmaking performance of wheat doughs, and functional features of bread. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15585] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Niccolò Renoldi
- Department of Agricultural, Food, Environmental and Animal Sciences University of Udine Via Sondrio 2/A Udine 33100 Italy
| | - Paolo Lucci
- Department of Agricultural, Food, Environmental and Animal Sciences University of Udine Via Sondrio 2/A Udine 33100 Italy
| | - Donatella Peressini
- Department of Agricultural, Food, Environmental and Animal Sciences University of Udine Via Sondrio 2/A Udine 33100 Italy
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4
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Tu J, Brennan MA, Hui X, Wang R, Peressini D, Bai W, Cheng P, Brennan CS. Utilisation of dried shiitake, black ear and silver ear mushrooms into sorghum biscuits manipulates the predictive glycaemic response in relation to variations in biscuit physical characteristics. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15500] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Juncai Tu
- School of Science RMIT University GPO Box 2474 Melbourne VIC 3001 Australia
- Department of Wine, Food and Molecular Biosciences Lincoln University PO Box 84, Lincoln Christchurch 7647 New Zealand
| | - Margaret Anne Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University PO Box 84, Lincoln Christchurch 7647 New Zealand
| | - Xiaodan Hui
- Department of Wine, Food and Molecular Biosciences Lincoln University PO Box 84, Lincoln Christchurch 7647 New Zealand
| | - Ruibin Wang
- Department of Wine, Food and Molecular Biosciences Lincoln University PO Box 84, Lincoln Christchurch 7647 New Zealand
| | | | - Weidong Bai
- College of Light Industry and Food Sciences Zhongkai University of Agriculture and Engineering Guangzhou 510225 China
| | - Ping Cheng
- College of Light Industry and Food Sciences Zhongkai University of Agriculture and Engineering Guangzhou 510225 China
| | - Charles Stephen Brennan
- School of Science RMIT University GPO Box 2474 Melbourne VIC 3001 Australia
- Department of Wine, Food and Molecular Biosciences Lincoln University PO Box 84, Lincoln Christchurch 7647 New Zealand
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5
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Renoldi N, Brennan CS, Lagazio C, Peressini D. Evaluation of technological properties, microstructure and predictive glycaemic response of durum wheat pasta enriched with psyllium seed husk. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112203] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Peressini D, Melchior S, Berlese M, Calligaris S. Application of high-pressure homogenization to tailor the functionalities of native wheat starch. J Sci Food Agric 2021; 101:2668-2675. [PMID: 33063348 DOI: 10.1002/jsfa.10891] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/21/2020] [Revised: 09/21/2020] [Accepted: 10/16/2020] [Indexed: 05/26/2023]
Abstract
BACKGROUND The effect of high-pressure homogenization (HPH) on the rheological and thermal properties, water retention capacity (WRC), morphology and in vitro digestion of wheat starch was evaluated. Starch suspensions (50 g kg-1 , w/w) were treated at increasing pressures (up to 100 MPa) and numbers of cycles (up to 5) to generate a wide range of energy densities (70-500 MJ m-3 ) delivered to the sample during processing. RESULTS High-pressure homogenization induced a partial starch gelatinization confirmed by higher digestibility. Gelatinization degree (GD) was between 13% and 83%, causing a wide range of functional properties. High-pressure homogenization-treated starch samples showed WRC values of 810-1910 g kg-1 . Storage modulus (G') and complex viscosity (η* ) of starch dispersions were almost two and three times higher than the control at 13% and 83% GD, respectively. Positive linear relationships between GD (R = 0.98, P < 0.001), WRC (R = 0.87, P < 0.05), or rheological parameters (R = 0.89÷0.90, P < 0.01) and energy density of HPH treatments were found. CONCLUSION High-pressure homogenization treatment represents a promising technology to obtain wheat starch with tailored rheological properties and digestibility, which allows the texture and glycemic response of food products to be adjusted. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Donatella Peressini
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy
| | - Sofia Melchior
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy
| | - Margherita Berlese
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy
| | - Sonia Calligaris
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy
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Renoldi N, Peighambardoust SH, Peressini D. The effect of rice bran on physicochemical, textural and glycaemic properties of ready‐to‐eat extruded corn snacks. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14939] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
- Niccolò Renoldi
- Department of Agricultural, Food, Environmental and Animal Sciences University of Udine Via Sondrio 2/A Udine33100Italy
| | - Seyed Hadi Peighambardoust
- Department of Food Science College of Agriculture University of Tabriz Tabriz5166616471Islamic Republic of Iran
| | - Donatella Peressini
- Department of Agricultural, Food, Environmental and Animal Sciences University of Udine Via Sondrio 2/A Udine33100Italy
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Peighambardoust SJ, Zahed-Karkaj S, Peighambardoust SH, Ebrahimi Y, Peressini D. Characterization of carboxymethyl cellulose-based active films incorporating non-modified and Ag or Cu-modified Cloisite 30B and montmorillonite nanoclays. Iran Polym J 2020. [DOI: 10.1007/s13726-020-00863-z] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Sakooei-Vayghan R, Peighambardoust SH, Hesari J, Soltanzadeh M, Peressini D. Properties of Dried Apricots Pretreated by Ultrasound-Assisted Osmotic Dehydration and Application of Active Coatings. Food Technol Biotechnol 2020; 58:249-259. [PMID: 33281481 PMCID: PMC7709462 DOI: 10.17113/ftb.58.03.20.6471] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Research background The worldwide demand for healthy and sulphur-free dried vegetables and fruits has grown. Combined ultrasound-assisted osmotic dehydration (UOD) and application of active coatings incorporating natural preservatives represents an attractive alternative to sulphuring to preserve the sensorial and nutritional quality of dried fruits. The aim of this study is to investigate the effect of osmotic dehydration (OD) and UOD, and the use of pectin coatings (alone or with citric acid or ascorbic acid) on physical, textural and microstructural properties of hot air-dried apricots. Experimental approach Fresh apricot cubes (1 cm3) were pretreated with either OD at 55 °C for 30 and 45 min or UOD at two ultrasonic frequencies of 25 and 35 kHz for 30 and 45 min followed by application of active coatings with pectin alone, pectin with citric acid or pectin with ascorbic acid for 10 min. All pretreated coated samples were then hot air-dried at 60 °C until a final moisture content of 20% (wet basis) was reached. Physical (shrinkage, apparent and bulk densities), chemical (browning value and water activity) and textural properties (firmness and shrinkage), microstructure and microbial load of dried apricots were studied. Results and conclusions Application of OD and UOD improved physical and textural properties of the dried apricots. Moreover, apparent and bulk densities, rehydration capacity of OD and UOD pre-treated samples increased, while shrinkage, water activity and microbial load decreased. Firmness of UOD pretreated samples was significantly (p<0.05) lower than that of OD ones. Likewise, increasing ultrasound frequency from 25 to 35 kHz led to a significant decrease in Fmax values of dried apricots. Furthermore, coating of the processed samples with pectin and citric acid increased Fmax value and decreased rehydration capacity of dried apricots. Scanning electron microscopy of both OD and UOD samples illustrated improvement of textural properties. The utilization of both OD pretreatment and edible pectin coatings resulted in a decrease in browning values. However, UOD increased browning values of the dried apricots. Coating of UOD samples with pectin and ascorbic acid resulted in substantial discolouration in hot air-dried apricots. Novelty and scientific contribution This study advances the knowledge in the field of fruit drying by combined application of OD or UOD pretreatments with active edible coatings on different properties of hot air-dried apricots.
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Affiliation(s)
- Roghieh Sakooei-Vayghan
- Department of Food Science, College of Agriculture, University of Tabriz, 29th Bahman Blvd., 5166616471 Tabriz, Iran
| | - Seyed Hadi Peighambardoust
- Department of Food Science, College of Agriculture, University of Tabriz, 29th Bahman Blvd., 5166616471 Tabriz, Iran
| | - Javad Hesari
- Department of Food Science, College of Agriculture, University of Tabriz, 29th Bahman Blvd., 5166616471 Tabriz, Iran
| | - Maral Soltanzadeh
- Department of Food Science, College of Agriculture, University of Tabriz, 29th Bahman Blvd., 5166616471 Tabriz, Iran
| | - Donatella Peressini
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, via Sondrio 2/A, 33100 Udine, Italy
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Fasihnia SH, Peighambardoust SH, Peighambardoust SJ, Oromiehie A, Soltanzadeh M, Peressini D. Migration analysis, antioxidant, and mechanical characterization of polypropylene-based active food packaging films loaded with BHA, BHT, and TBHQ. J Food Sci 2020; 85:2317-2328. [PMID: 32686157 DOI: 10.1111/1750-3841.15337] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2019] [Revised: 05/19/2020] [Accepted: 05/21/2020] [Indexed: 01/02/2023]
Abstract
Polypropylene (PP) based active composite films were prepared by adding butylated hydroxy anisole (BHA), butylated hydroxytoluene (BHT), and tertiary butylated hydroquinone (TBHQ) antioxidants using the extrusion molding process. All concentrations of BHT, 2% to 3% BHA, and 3% TBHQ significantly increased the tensile strength (TS) of the composite films compared with control films. Increasing antioxidant concentration decreased TS values for BHT films, whereas an opposite trend was observed for BHA and TBHQ films. BHA at < 2%, BHT at > 2%, and TBHQ at all added concentrations significantly reduced elongation at break (Eb ) of the composite films compared to control films. Water vapor permeability (WVP) of 1% BHT film was not significantly different from control. However, other antioxidants especially at increased concentrations significantly increased WVP values. TBHQ films with 300% to 662% increase had the highest WVP and BHT films with 5% to 81% increase had the lowest WVP among composite films. All three antioxidants had a negative effect on the transparency of the films; however the effect of BHA at higher concentrations was greater. The antioxidants did not change the color attributes of the films. Films containing all antioxidants showed 2,2-diphenyl-1-picrylhydrazyl radical-scavenging activity, which increased with increase in their concentration, especially for those containing 3 wt.% BHT and TBHQ. Overall, incorporating BHA and BHT into a PP matrix improved mechanical, barrier, antioxidant properties, and film appearance and consequently were proposed for the development of antioxidant active PP films. TBHQ film is not recommended for food packaging because of its weak mechanical properties (lower Eb and TS values, higher WVP, and greater migration).
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Affiliation(s)
- Seyedeh Homa Fasihnia
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, 5166616471, I.R. Iran
| | - Seyed Hadi Peighambardoust
- Prof. of Food Technology, Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, 5166616471, I.R. Iran
| | - Seyed Jamaleddin Peighambardoust
- Associate Prof. of Polymer Science and Engineering, Department of Chemical Engineering, Faculty of Chemical & Petroleum Engineering, University of Tabriz, Tabriz, 5166616471, I.R. Iran
| | - Abdulrasoul Oromiehie
- Associate Prof. of Polymer Science and Engineering, Department of Polymer Engineering, Faculty of Engineering, Islamic Azad University, South Tehran Branch, Tehran, 1584743311, I.R. Iran
| | - Maral Soltanzadeh
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, 5166616471, I.R. Iran
| | - Donatella Peressini
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, via Sondrio 2/A, Udine, UD, 33100, Italy
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Peressini D, Cavarape A, Brennan MA, Gao J, Brennan CS. Viscoelastic properties of durum wheat doughs enriched with soluble dietary fibres in relation to pasta-making performance and glycaemic response of spaghetti. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105613] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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Hajizadeh H, Peighambardoust SJ, Peighambardoust SH, Peressini D. Physical, mechanical, and antibacterial characteristics of bio‐nanocomposite films loaded with Ag‐modified SiO
2
and TiO
2
nanoparticles. J Food Sci 2020; 85:1193-1202. [DOI: 10.1111/1750-3841.15079] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2019] [Revised: 01/21/2020] [Accepted: 01/22/2020] [Indexed: 01/08/2023]
Affiliation(s)
- Hamed Hajizadeh
- Faculty of Chemical and Petroleum EngineeringUniv. of Tabriz Tabriz 51666‐16471 Iran
| | | | | | - Donatella Peressini
- Dept. of Agriculture, Food, Environmental and Animal SciencesUniv. of Udine via Sondrio 2/A 33100 Udine Italy
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Sakooei-Vayghan R, Peighambardoust SH, Hesari J, Peressini D. Effects of osmotic dehydration (with and without sonication) and pectin-based coating pretreatments on functional properties and color of hot-air dried apricot cubes. Food Chem 2019; 311:125978. [PMID: 31865114 DOI: 10.1016/j.foodchem.2019.125978] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2019] [Revised: 11/27/2019] [Accepted: 11/28/2019] [Indexed: 01/05/2023]
Abstract
The objective of this study was to investigate the effect of osmotic dehydration (with and without sonication) and the use of different types of edible coating on functional and color parameters of dried apricot. Osmotic pretreatment was carried out in sorbitol solution of 35 °Brix at 55 °C for 30 and 45 min. Two levels of ultrasound frequency (25 and 35 kHz) were tested. Samples were coated using pectin + citric acid (CA), pectin + ascorbic acid (AA) and pectin alone after osmotic treatment and were dried at 60 °C. The results revealed that ultrasound assisted osmotic dehydration (UOD) led to the loss of total phenolic compounds (TPC) and vitamin C compared to osmotic dehydration (OD). TPC and β-carotene contents decreased with the increase in sonication frequency from 25 to 35 kHz. However, UOD pretreated samples showed higher antioxidant capacity and β-carotene content than OD apricots. OD improved color of hot-air dried apricot compared to UOD pretreatment. The use of pectin + AA coating increased TPC and vitamin C retention and total antioxidant activity of OD or UOD pretreated samples compared to pectin or pectin + CA coatings. UOD and pectin + AA coated samples showed lower L* and b*, and higher a* values, whereas coating with CA improved color of dried apricot cubes. Coatings containing CA or AA promoted β-carotene retention in dried apricot pretreated by OD and UOD.
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Affiliation(s)
- Roghieh Sakooei-Vayghan
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166616471, Islamic Republic of Iran
| | - Seyed Hadi Peighambardoust
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166616471, Islamic Republic of Iran.
| | - Javad Hesari
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166616471, Islamic Republic of Iran
| | - Donatella Peressini
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, via Sondrio 2/A, 33100 Udine, Italy
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Diamante G, Peressini D, Simonato M, Anese M. Effect of continuous cooking on cooking water properties and pasta quality. J Sci Food Agric 2019; 99:3017-3023. [PMID: 30488640 DOI: 10.1002/jsfa.9515] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/11/2018] [Revised: 11/19/2018] [Accepted: 11/23/2018] [Indexed: 06/09/2023]
Affiliation(s)
- Giulia Diamante
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy
- The Research Hub by Electrolux Professional, Pordenone, Italy
| | - Donatella Peressini
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy
| | | | - Monica Anese
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy
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15
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Bot F, Calligaris S, Cortella G, Nocera F, Peressini D, Anese M. Effect of high pressure homogenization and high power ultrasound on some physical properties of tomato juices with different concentration levels. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.04.027] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Peressini D, Braunstein D, Page JH, Strybulevych A, Lagazio C, Scanlon MG. Relation between ultrasonic properties, rheology and baking quality for bread doughs of widely differing formulation. J Sci Food Agric 2017; 97:2366-2374. [PMID: 27716913 DOI: 10.1002/jsfa.8048] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/16/2016] [Revised: 09/16/2016] [Accepted: 09/19/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND The objective was to evaluate whether an ultrasonic reflectance technique has predictive capacity for breadmaking performance of doughs made under a wide range of formulation conditions. Two flours of contrasting dough strength augmented with different levels of ingredients (inulin, oil, emulsifier or salt) were used to produce different bread doughs with a wide range of properties. Breadmaking performance was evaluated by conventional large-strain rheological tests on the dough and by assessment of loaf quality. The ultrasound tests were performed with a broadband reflectance technique in the frequency range of 0.3-6 MHz. RESULTS Principal component analysis showed that ultrasonic attenuation and phase velocity at frequencies between 0.3 and 3 MHz are good predictors for rheological and bread scoring characteristics. CONCLUSIONS Ultrasonic parameters had predictive capacity for breadmaking performance for a wide range of dough formulations. Lower frequency attenuation coefficients correlated well with conventional quality indices of both the dough and the bread. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Donatella Peressini
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali, Università di Udine, 33100, Udine, Italy
| | - Dobrila Braunstein
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali, Università di Udine, 33100, Udine, Italy
| | - John H Page
- Department of Physics and Astronomy, University of Manitoba, Winnipeg, Manitoba, R3T 2N2, Canada
| | - Anatoliy Strybulevych
- Department of Physics and Astronomy, University of Manitoba, Winnipeg, Manitoba, R3T 2N2, Canada
| | - Corrado Lagazio
- Department of Statistics and Business Studies, University of Genoa, 16126, Genoa, Italy
| | - Martin G Scanlon
- Department of Food Science, University of Manitoba, Winnipeg, Manitoba, R3T 2N2, Canada
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Foschia M, Beraldo P, Peressini D. Evaluation of the physicochemical properties of gluten-free pasta enriched with resistant starch. J Sci Food Agric 2017; 97:572-577. [PMID: 27098055 DOI: 10.1002/jsfa.7766] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/26/2016] [Revised: 04/08/2016] [Accepted: 04/16/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND The objective was to examine the potential use of resistant starch (RS) as a fibre-enriching ingredient in gluten-free pasta. Pasta was enriched with commercial RS type II (Hi-Maize™ 260) at 100-200 g kg-1 substitution of rice flour. The effects on the rheological properties of dough and pasta quality as a result of RS addition and the loss in RS due to the process were evaluated. RESULTS Dough water absorption was not influenced by the addition of RS. The cooking loss (CL) of RS-enriched samples was 30% lower than reference without fibre. The addition of RS significantly increased firmness of cooked pasta, and above 100 g kg-1 RS level of substitution samples showed a lower stickiness value. Dynamic rheological tests on pasta dough showed a higher storage modulus for fibre samples, indicating a higher number of elastically physical interactions. Loss in RS in uncooked pasta was about 31% compared with the initial amount added to the product. CONCLUSIONS The addition of RS improved the quality of gluten-free pasta owing to its ability to increase the firmness and decrease the CL and stickiness of cooked pasta. The product enriched with 200 g kg-1 RS can be considered a source of DF. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Martina Foschia
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali, University of Udine, 33100, Udine, Italy
| | - Paola Beraldo
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali, University of Udine, 33100, Udine, Italy
| | - Donatella Peressini
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali, University of Udine, 33100, Udine, Italy
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Foschia M, Peressini D, Sensidoni A, Brennan MA, Brennan CS. How combinations of dietary fibres can affect physicochemical characteristics of pasta. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.11.010] [Citation(s) in RCA: 78] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Foschia M, Peressini D, Sensidoni A, Brennan MA, Brennan CS. Mastication or masceration: Does the preparation of sample affect the predictive in vitro glycemic response of pasta? STARCH-STARKE 2014. [DOI: 10.1002/star.201300156] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Martina Foschia
- Department of Food Science; University of Udine; Udine Italy
| | | | | | - Margaret Anne Brennan
- Department of Wine, Food and Molecular Biosciences; Lincoln University; Christchurch New Zealand
| | - Charles Stephen Brennan
- Department of Wine, Food and Molecular Biosciences; Lincoln University; Christchurch New Zealand
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Gumiero M, Peressini D, Pizzariello A, Sensidoni A, Iacumin L, Comi G, Toniolo R. Effect of TiO2 photocatalytic activity in a HDPE-based food packaging on the structural and microbiological stability of a short-ripened cheese. Food Chem 2013; 138:1633-40. [DOI: 10.1016/j.foodchem.2012.10.139] [Citation(s) in RCA: 70] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2012] [Revised: 10/12/2012] [Accepted: 10/26/2012] [Indexed: 11/30/2022]
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Marcuzzo E, Debeaufort F, Sensidoni A, Tat L, Beney L, Hambleton A, Peressini D, Voilley A. Release behavior and stability of encapsulated D-limonene from emulsion-based edible films. J Agric Food Chem 2012; 60:12177-12185. [PMID: 23163743 DOI: 10.1021/jf303327n] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Edible films may act as carriers of active molecules, such as flavors. This possibility confers to them the status of active packaging. Two different film-forming biopolymers, gluten and ι-carrageenans, have been compared. D-Limonene was added to the two film formulations, and its release kinetics from emulsion-based edible films was assessed with HS-SPME. Results obtained for edible films were compared with D-limonene released from the fatty matrix called Grindsted Barrier System 2000 (GBS). Comparing ι-carrageenans with gluten-emulsified film, the latter showed more interesting encapsulating properties: in fact, D-limonene was retained by gluten film during the process needed for film preparation, and it was released gradually during analysis time. D-Limonene did not show great affinity to ι-carrageenans film, maybe due to high aroma compound hydrophobicity. Carvone release from the three different matrices was also measured to verify the effect of oxygen barrier performances of edible films to prevent D-limonene oxidation. Further investigations were carried out by FT-IR and liquid permeability measurements. Gluten film seemed to better protect D-limonene from oxidation. Gluten-based edible films represent an interesting opportunity as active packaging: they could retain and release aroma compounds gradually, showing different mechanical and nutritional properties from those of lipid-based ingredients.
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Affiliation(s)
- Eva Marcuzzo
- Department of Food Science, University of Udine, via Sondrio 2/A, 33100 Udine, Italy
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Braunstein D, Page JH, Strybulevych A, Peressini D, Scanlon MG. Assessment of breadmaking performance of wheat flour dough by means of frequency dependent ultrasound. ACTA ACUST UNITED AC 2012. [DOI: 10.1088/1757-899x/42/1/012040] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Affiliation(s)
- Eva Marcuzzo
- Dipartimento di Scienze degli Alimenti; Università di Udine; via Sondrio 2/A 33100 Udine Italy
| | - Donatella Peressini
- Dipartimento di Scienze degli Alimenti; Università di Udine; via Sondrio 2/A 33100 Udine Italy
| | - Alessandro Sensidoni
- Dipartimento di Scienze degli Alimenti; Università di Udine; via Sondrio 2/A 33100 Udine Italy
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Peressini D, Peighambardoust S, Hamer R, Sensidoni A, van der Goot A. Effect of shear rate on microstructure and rheological properties of sheared wheat doughs. J Cereal Sci 2008. [DOI: 10.1016/j.jcs.2007.10.008] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Bravin B, Peressini D, Sensidoni A. Development and application of polysaccharide–lipid edible coating to extend shelf-life of dry bakery products. J FOOD ENG 2006. [DOI: 10.1016/j.jfoodeng.2005.05.021] [Citation(s) in RCA: 87] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Bravin B, Peressini D, Sensidoni A. Influence of emulsifier type and content on functional properties of polysaccharide lipid-based edible films. J Agric Food Chem 2004; 52:6448-6455. [PMID: 15479005 DOI: 10.1021/jf040065b] [Citation(s) in RCA: 56] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
This study investigates the effect of different types of surfactant (glycerol monostearate, Tween 60, and Tween 80) on water vapor permeability (WVP), tensile strength (TS), percentage elongation at breaking (E), and structure of an emulsified edible film composed of cornstarch, methylcellulose, and cocoa butter or soybean oil. Factorial designs at two levels were used to analyze the effect of emulsifier (EM) and lipid content on the functional properties of film. Results showed that the effects of independent variables on WVP, TS, and E depend on surfactant and lipid type. The presence of EM significantly decreased the WVP of cocoa butter films but did not improve the barrier or mechanical properties of soybean oil-based film.
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Affiliation(s)
- Barbara Bravin
- Department of Food Science, University of Udine, Via Marangoni 97, 33100 Udine, Italy
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Peressini D, Bravin B, Lapasin R, Rizzotti C, Sensidoni A. Starch–methylcellulose based edible films: rheological properties of film-forming dispersions. J FOOD ENG 2003. [DOI: 10.1016/s0260-8774(02)00426-0] [Citation(s) in RCA: 162] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Peressini D, Sensidoni A, Pollini CM, Gabriele D, Migliori M, de Cindio B. Filled-snacks production by co-extrusion-cooking. Part 3. A rheological-based method to compare filler processing properties. J FOOD ENG 2002. [DOI: 10.1016/s0260-8774(01)00208-4] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Cindio BD, Gabriele D, Pollini CM, Peressini D, Sensidoni A. Filled snack production by coextrusion-cooking: 1. Rheological modelling of the process. J FOOD ENG 2002. [DOI: 10.1016/s0260-8774(01)00087-5] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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