scholarly journals Comparative evaluation of the antioxidant, antimicrobial and nutritive properties of gluten-free flours

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Joanna Miedzianka ◽  
Katarzyna Drzymała ◽  
Agnieszka Nemś ◽  
Agnieszka Kita
Keyword(s):  
Antimicrobial Properties ◽  
Corn Germ ◽  
Gluten Free ◽  
Evening Primrose ◽  
Oilseed Processing ◽  
Oilseed Cake ◽  
Microbial Growth Inhibition ◽  
Cold Pressed ◽  
Seed Flours ◽  
By Products

AbstractGluten-free flours are interesting alternative to wheat flours. They could be by-products of oilseed processing, characterized by high content of bioactive compounds. Therefore the aim of the study was to determine the antioxidant, antimicrobial properties, amino acid and fatty acid profile of flours obtained as by-products from the oil industry. The highest total polyphenol content and antioxidant activity was found to have evening primrose flour. The widest spectrum of microbial growth inhibition was indicated for corn germ extract which showed no antimicrobial activity only against Bacillus subtilis. The highest protein content was found in pumpkin, peanut and almond flours (more than 50 g/100 g). The major abundant amino acids in all the analysed oilseed cake flours were aspartic acid, glutamic acid and arginine. The analysed gluten-free flours were found to be a good source of polyunsaturated fatty acids (PUFAs), which comprised mainly linoleic acid and α-linolenic acid, whereas the best source of PUFAs was evening primrose flour. The results suggest that the cold-pressed seed flours possess valuable chemical composition and may be considered for improvement of the nutritional properties of food products.

Revalorized broccoli by-products and mustard improved quality during shelf life of a kale pesto sauce

2021 ◽  
pp. 108201322098310
Author(s):  
Noelia Castillejo ◽  
Ginés Benito Martínez-Hernández ◽  
Francisco Artés-Hernández
Keyword(s):  
Shelf Life ◽  
Antimicrobial Properties ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Antioxidant Compounds ◽  
Color Differences ◽  
Total Antioxidant ◽  
Sensory Analyses ◽  
Solids Content ◽  
By Products

The effect of revalorized Bimi leaves (B) and/or mustard (M) addition, as supplementary ingredients, to develop an innovative kale (K) pesto sauce was studied. Microbial, physicochemical (color, total soluble solids content -SSC-, pH and titratable acidity –TA-) and sensory quality were studied during 20 days at 5 °C. Bioactive compounds changes (total phenolics, total antioxidant capacity and glucoraphanin contents) were also monitored throughout storage. The high TA and pH changes in the last 6 days of storage were avoided in the K+B pesto when adding mustard, due to the antimicrobial properties of this brassica seed. SSC was increased when B + M were added to the K pesto, which positively masked the kale-typical bitterness. Mustard addition hardly change yellowness of the K pesto, being not detected in the sensory analyses, showing K+B+M pesto the lowest color differences after 20 days of shelf life. The addition of Bimi leaves to the K pesto enhanced its phenolic content while mustard addition did not negatively affect such total antioxidant compounds content. Finally, mustard addition effectively aimed to glucoraphanin conversion to its bioactive products. Conclusively, an innovative kale pesto supplemented with Bimi by-products was hereby developed, being its overall quality well preserved up to 20 days at 5 °C due to the mustard addition.

scholarly journals Elaboration of Gluten-Free Cookies with Defatted Seed Flours: Effects on Technological, Nutritional, and Consumer Aspects

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1213
Author(s):  
Elena Martínez ◽  
Rita García-Martínez ◽  
Manuel Álvarez-Ortí ◽  
Adrián Rabadán ◽  
Arturo Pardo-Giménez ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Nutritional Composition ◽  
Elastic Behavior ◽  
Gluten Free ◽  
Free Products ◽  
Consumer Evaluations ◽  
Health Promoting ◽  
Seed Flours ◽  
Good Vehicle ◽  
Interesting Alternative

Cookies, which form the largest category of bakery snacks, are considered a good vehicle to introduce nutrients into the diet. In this study, to increase the nutritional value of traditional commercial cookies, wheat flour was substituted with defatted flours made from flax, sesame, chia, and poppy, which are byproducts of the oil extraction industry. The differences in the technological properties, nutritional composition, and consumer acceptance of the reformulated cookies were evaluated. The results show that the wheat cookies used as the control showed a more elastic behavior than the cookies elaborated with defatted seed flours, which showed a greater tendency to crumble. The use of defatted seed flours yielded cookies with a higher content of protein and fiber, and a lower content in carbohydrates than the wheat cookies. Consumer evaluations for the sesame and flax cookies were similar to those for the traditional wheat cookies, with positive assessments on all of the parameters evaluated. On the other hand, the cookies elaborated using chia and poppy flours received the least positive evaluations from consumers. Thus, the use of some defatted seed flours, mainly flax and sesame, is proposed as an interesting alternative to produce health-promoting cookies in order to cover the current demand for gluten-free products.

Potential Use of Plant‐Based By‐Products and Waste to Improve the Quality of Gluten‐Free Foods

2021 ◽  
Author(s):  
Graziana Difonzo ◽  
Giuditta Gennaro ◽  
Antonella Pasqualone ◽  
Francesco Caponio
Keyword(s):  
Gluten Free ◽  
By Products ◽  
Potential Use

Optimization of gluten‐free muffins made with pineapple peel, banana peel, and pumpkin seed flours

2021 ◽  
Author(s):  
Thalita Caroline Silva Brigagão ◽  
Rafael Ribeiro Fortes ◽  
Carina Oliveira Lourenço ◽  
Elisângela Elena Nunes Carvalho ◽  
Marcelo Ângelo Cirillo ◽  
...  
Keyword(s):  
Banana Peel ◽  
Gluten Free ◽  
Pumpkin Seed ◽  
Pineapple Peel ◽  
Seed Flours

scholarly journals Use of agricultural by-products in extruded gluten-free breakfast cereals

2019 ◽  
Vol 297 ◽  
pp. 124956 ◽  
Author(s):  
Priscila Alonso dos Santos ◽  
Márcio Caliari ◽  
Manoel Soares Soares Júnior ◽  
Kamilla Soares Silva ◽  
Letícia Fleury Viana ◽  
...  
Keyword(s):  
Gluten Free ◽  
Breakfast Cereals ◽  
By Products

scholarly journals Antioxidant and Antimicrobial Properties of the Fir Buds Syrup

2014 ◽  
Vol 71 (1) ◽  
pp. 77 ◽  
Author(s):  
Liana Mariana Deac ◽  
Anca Farcas ◽  
Dan C. Vodnar ◽  
Maria Tofana ◽  
Sonia Socaci
Keyword(s):  
Vitamin C ◽  
Traditional Medicine ◽  
Respiratory Diseases ◽  
Antimicrobial Properties ◽  
Inhibitory Effect ◽  
Childhood Disorders ◽  
Cold Pressed

The fir buds as well as the fir buds extracts (such as fir buds syrup) are used in traditional medicine and phytotheraphy for the alleviation of light to medium forms of respiratory diseases and for the prophylaxis or treatment of some childhood disorders. The antioxidant and antimicrobial properties of the two types fir buds syrups (cold pressed and boiled) taken into study were demonstrated by its content in vitamin C, flavonoids and by the inhibitory effect on E.coli, B. cereus, S.aureus, L. monocytogenes, Salmonella thypi.

scholarly journals Phenolic Compounds and Bioaccessibility Thereof in Functional Pasta

Antioxidants ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 343 ◽  
Author(s):  
Valentina Melini ◽  
Francesca Melini ◽  
Rita Acquistucci
Keyword(s):  
Phenolic Compounds ◽  
Phenolic Compound ◽  
Raw Materials ◽  
Disease Onset ◽  
Grain Legume ◽  
Gluten Free ◽  
Processing Technologies ◽  
Durum Wheat Semolina ◽  
Composite Flours ◽  
By Products

Consumption of food products rich in phenolic compounds has been associated to reduced risk of chronic disease onset. Daily consumed cereal-based products, such as bread and pasta, are not carriers of phenolic compounds, since they are produced with refined flour or semolina. Novel formulations of pasta have been thus proposed, in order to obtain functional products contributing to the increase in phenolic compound dietary intake. This paper aims to review the strategies used so far to formulate functional pasta, both gluten-containing and gluten-free, and compare their effect on phenolic compound content, and bioaccessibility and bioavailability thereof. It emerged that whole grain, legume and composite flours are the main substituents of durum wheat semolina in the formulation of functional pasta. Plant by-products from industrial food wastes have been also used as functional ingredients. In addition, pre-processing technologies on raw materials such as sprouting, or the modulation of extrusion/extrusion-cooking conditions, are valuable approaches to increase phenolic content in pasta. Few studies on phenolic compound bioaccessibility and bioavailability in pasta have been performed so far; however, they contribute to evaluating the usefulness of strategies used in the formulation of functional pasta.

Pre-gelatinized flours of black and carioca bean by-products: Development of gluten-free instant pasta and baked snacks

2021 ◽  
pp. 100383
Author(s):  
Juliana Aparecida Correia Bento ◽  
Priscila Zaczuk Bassinello ◽  
Daisy Karione Morais ◽  
Menandes Alves de Souza Neto ◽  
Luiz Artur Mendes Bataus ◽  
...  
Keyword(s):  
Gluten Free ◽  
By Products

scholarly journals “Gold” Pressed Essential Oil: An Essay on the Volatile Fragment from Citrus Juice Industry By-Products Chemistry and Bioactivity

2017 ◽  
Vol 2017 ◽  
pp. 1-8 ◽  
Author(s):  
V. N. Kapsaski-Kanelli ◽  
E. Evergetis ◽  
A. Michaelakis ◽  
D. P. Papachristos ◽  
E. D. Myrtsi ◽  
...  
Keyword(s):  
Essential Oil ◽  
Volatile Fraction ◽  
Asian Tiger Mosquito ◽  
Phytochemical Content ◽  
Water Distillation ◽  
Bioactive Natural Products ◽  
Asian Tiger ◽  
Refinement Process ◽  
Cold Pressed ◽  
By Products

Present essay explores the potentials of Citrus juice industry’s by-products as alternative bioactive natural products resources. Four crude Cold Pressed Essential Oils (CPEOs), derived from orange, lemon, grapefruit, and mandarin, were studied. All CPEOs were subjected to water distillation, in order to obtain the volatile fragment, which was further fractionated with respect to distillation period in two parts, concluding to eight samples. These samples along with the four original CPEOs were assessed in relation to their phytochemical content and their repellent and larvicidal properties against Asian Tiger Mosquito. The volatiles recovery rates ranged from 74% to 88% of the CPEO. Limonene presented a significant increase in all samples ranging from 8% to 52% of the respective CPEO’s content and peaked in mandarin’s 2nd volatile fragment which comprised 97% of the essential oil. The refinement process presented clear impacts on both bioassays: a significant increase in larvicidal potency was observed, annotated best by the improvement by 1100% and 1300% of the grapefruit volatile fractions; repellence testing provided only one significant result, the decrease of landings by 50% as a response to mandarin’s second volatile fraction. The applied methodology thus may be considered for the improvement of Citrus juice industry’s by-products chemistry and bioactivity.

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