Recovery from Food Waste-Biscuit Doughs Enriched with Pomegranate Peel Powder as a Model of Fortified Aliment
| Autor: | Domenico Nuzzo, Pasquale Picone, Jesus Lozano Sanchez, Isabel Borras-Linares, Alessandro Guiducci, Emanuela Muscolino, Daniela Giacomazza, Tiziana Sanfilippo, Rossella Guggino, Donatella Bulone, Clelia Dispenza, Pier Luigi San Biagio, Romano Lapasin |
|---|---|
| Přispěvatelé: | Nuzzo, Domenico, Picone, Pasquale, Lozano Sanchez, Jesu, Borras-Linares, Isabel, Guiducci, Alessandro, Muscolino, Emanuela, Giacomazza, Daniela, Sanfilippo, Tiziana, Guggino, Rossella, Bulone, Donatella, Dispenza, Clelia, San Biagio, Pier Luigi, Lapasin, Romano |
| Jazyk: | angličtina |
| Rok vydání: | 2022 |
| Předmět: |
food waste recovery
General Immunology and Microbiology Pomegranate peel pomegranate peel fortified food food and beverages Fortified food Settore CHIM/07 - Fondamenti Chimici Delle Tecnologie General Agricultural and Biological Sciences Food waste recovery General Biochemistry Genetics and Molecular Biology |
| Zdroj: | Biology (Basel) 11 (2022): 1–17. doi:10.3390/biology11030416 info:cnr-pdr/source/autori:Nuzzo Domenico; Picone Pasquale; Lozano Sanchez Jesus; Borras-Linares Isabel; Guiducci Alessandro; Muscolino Emanuela; Giacomazza Daniela; Sanfilippo Tiziana; Guggino Rossella; Bulone Donatella; Dispenza Clelia; San Biagio Pier Luigi; Lapasin Romano/titolo:Recovery from Food Waste-Biscuit Doughs Enriched with Pomegranate Peel Powder as a Model of Fortified Aliment/doi:10.3390%2Fbiology11030416/rivista:Biology (Basel)/anno:2022/pagina_da:1/pagina_a:17/intervallo_pagine:1–17/volume:11 Digibug. Repositorio Institucional de la Universidad de Granada instname Biology; Volume 11; Issue 3; Pages: 416 |
| DOI: | 10.3390/biology11030416 |
| Popis: | This research was funded by the "IEV Programme de Cooperation Italie-Tunisie 2014-2020, Re-lancer une nouvelle economie (Re-Ne)". EU project code C-5-3.1-39. The aim of the present work is the characterization of biscuit doughs enriched with pomegranate peel powder (PPP) at 3 (PPP3) and 5 (PPP5) wt% in the prospect of developing a fortified aliment as a support of the therapy of chronic inflammatory diseases of the intestinal tract. The total phenolic content of the powder was preliminarily evaluated. Then, the main compounds present in the PPP were identified by HPLC-ESI-TOF-MS analysis, being mainly hydrolysable tannins. The PPP was then treated at 180 degrees C for 20 min to mimic the baking treatment, and its water-soluble fraction (PPPwsf) was then added in the Caco-2 cell culture as a model of the intestinal epithelial barrier to verify its dose-dependent toxicity, ability in counteracting the oxidative stress, and anti-inflammatory action. Rheological experiments were performed to predict the macroscopic behavior of the PPP-added doughs during lamination and biscuit baking. SEM investigations gave their contribution to the microscopic comprehension of the dough structure. Finally, a consumer panel composed by thirty volunteers was enrolled to express its opinion on the sensory agreeableness of the biscuits prepared with two different concentrations of PPP compared with the reference dough. The discussion is focused on the biological effects of the main components found in the PPP. IEV Programme de Cooperation Italie-Tunisie 2014-2020, Re-lancer une nouvelle economie (Re-Ne) European Commission C-5-3.1-39 |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|