Gluten-Free Breadsticks Fortified with Phenolic-Rich Extracts from Olive Leaves and Olive Mill Wastewater
| Autor: | Alessandra De Bruno, Antonio Piga, Simone Pulina, Rosa Romeo, Paola Conte, Pietro Paolo Urgeghe, Francesco Caponio, Costantino Fadda, Alessandra Del Caro, Graziana Difonzo |
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| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Health (social science)
Antioxidant Water activity 030309 nutrition & dietetics medicine.medical_treatment Plant Science TP1-1185 oxidation stability Health Professions (miscellaneous) Microbiology Article 03 medical and health sciences 0404 agricultural biotechnology medicine Food science gluten-free 0303 health sciences Moisture Chemistry Chemical technology Oxidation stability 04 agricultural and veterinary sciences 040401 food science antioxidants Wastewater Polyphenol olive oil by-products Gluten free Composition (visual arts) breadsticks Food Science |
| Zdroj: | Foods Volume 10 Issue 5 Foods, Vol 10, Iss 923, p 923 (2021) |
| ISSN: | 2304-8158 |
| DOI: | 10.3390/foods10050923 |
| Popis: | Nowadays, food processing by-products, which have long raised serious environmental concerns, are recognized to be a cheap source of valuable compounds. In the present study, incorporation of phenolic-rich extracts (500 and 1000 mg kg−1) from olive leaves (OL) and olive mill wastewater (OMW) into conventional gluten-free formulations has been exploited as a potential strategy for developing nutritious and healthy breadsticks with extended shelf-life. To this end, moisture, water activity (aw), visual and textural properties, the composition of biologically active compounds (soluble, insoluble, and bio-accessible polyphenols), antioxidant activity, oxidation stability, and consumer preference of the resulting breadsticks were investigated. Fortified breadsticks had higher moisture and aw, lower hardness, and similar color in comparison to the control, especially in the case of OL extract supplementation. All enriched formulations significantly affected the phenolic composition, as evidenced by the decrease in insoluble/soluble polyphenols ratio (from 7 in the control up to 3.1 and 4.5 in OL and OMW, respectively), and a concomitant increase in polyphenol bio-accessibility (OL: 14.5–23% and OMW: 10.4–15% rise) and antioxidant activity (OL: 20–36% and OMW: 11–16% rise). Moreover, a significant shelf-life extension was observed in all fortified breadsticks (especially in case of OMW supplementation). Sensory evaluation evidenced that 61% of the assessors showed a marked, but not significant, tendency to consider the sample supplemented with high levels of OL as a more palatable choice. |
| Databáze: | OpenAIRE |
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