scholarly journals A gluten-free biscuit fortified with lemon IntegroPectin

2021 ◽  
Author(s):  
Domenico Nuzzo ◽  
Antonino Scurria ◽  
Pasquale Picone ◽  
Alessandro Guiducci ◽  
Mario Pagliaro ◽  
...  
Keyword(s):  
Chronic Disease ◽  
Antioxidant Properties ◽  
Rice Flour ◽  
Hydrodynamic Cavitation ◽  
Neuroprotective Activity ◽  
Gluten Free ◽  
Processing Waste ◽  
Citrus Pectin ◽  
Neuronal Disorders

Abstract We report the first outcomes of producing a gluten-free biscuit by replacing 2.5 wt% of the rice flour used in the preparation of the cookie with lemon IntegroPectin, a new citrus pectin obtained from lemon processing waste via hydrodynamic cavitation showing exceptional antioxidant properties and (in vitro) high neuroprotective activity. The cookie’s friability, palate adhesion, flavor persistency and compactness remain virtually unchanged. Only the sweetness and the smell (flavor) of the functionalized cookie are lower than those of the commercial biscuit. Production of biscuits fortified with this new pectin might result not only in gluten-free and low-calorie cookies but also in a fortified cookie capable to aid in the prevention of chronic disease such as neuronal disorders.

scholarly journals Neuroprotective and Mitoprotective Effects of Lemon IntegroPectin on SH-SY5Y Cells

2021 ◽  
Author(s):  
Domenico Nuzzo ◽  
Pasquale Picone ◽  
Costanza Giardina ◽  
Miriana Scordino ◽  
Giuseppa Mudò ◽  
...  
Keyword(s):  
Neurological Diseases ◽  
Hydrodynamic Cavitation ◽  
Neuroprotective Activity ◽  
Oxygen Species ◽  
Processing Waste ◽  
Citrus Pectin ◽  
Pectic Substance ◽  
Cellular Processes ◽  
Mitochondrial Regulation

AbstractLemon IntegroPectin obtained via hydrodynamic cavitation of organic lemon processing waste in water shows significant neuroprotective activity in vitro, as first reported in this study investigating the effects of both lemon IntegroPectin and commercial citrus pectin on cell viability, cell morphology, reactive oxygen species (ROS) production and mitochondria perturbation induced by treatment of neuronal SH-SY5Y human cells with H2O2. Mediated by ROS including H2O2 and its derivatives, oxidative stress alters numerous cellular processes, including mitochondrial regulation and cell signaling, propagating cellular injury that leads to incurable neurodegenerative diseases. These results, and the absence of toxicity of this new pectic substance rich in adsorbed flavonoids and terpenes, support further investigations to verify its activity in preventing, retarding, or even curing neurological diseases.

scholarly journals New Neuroprotective Effect of Lemon IntegroPectin on Neuronal Cellular Model

Antioxidants ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 669
Author(s):  
Domenico Nuzzo ◽  
Pasquale Picone ◽  
Costanza Giardina ◽  
Miriana Scordino ◽  
Giuseppa Mudò ◽  
...  
Keyword(s):  
Neurological Diseases ◽  
Neuroprotective Effect ◽  
Hydrodynamic Cavitation ◽  
Neuroprotective Activity ◽  
Processing Waste ◽  
Citrus Pectin ◽  
Pectic Substance ◽  
Cellular Processes ◽  
Mitochondrial Regulation

Lemon IntegroPectin obtained via hydrodynamic cavitation of organic lemon processing waste in water shows significant neuroprotective activity in vitro, as first reported in this study investigating the effects of both lemon IntegroPectin and commercial citrus pectin on cell viability, cell morphology, reactive oxygen species (ROS) production, and mitochondria perturbation induced by treatment of neuronal SH-SY5Y human cells with H2O2. Mediated by ROS, including H2O2 and its derivatives, oxidative stress alters numerous cellular processes, such as mitochondrial regulation and cell signaling, propagating cellular injury that leads to incurable neurodegenerative diseases. These results, and the absence of toxicity of this new pectic substance rich in adsorbed flavonoids and terpenes, suggest further studies to investigate its activity in preventing, retarding, or even curing neurological diseases.

scholarly journals Physicochemical Properties of Hom Nil (Oryza sativa) Rice Flour as Gluten Free Ingredient in Bread

Foods ◽  
2018 ◽  
Vol 7 (10) ◽  
pp. 159 ◽  
Author(s):  
Lalana Thiranusornkij ◽  
Parichart Thamnarathip ◽  
Achara Chandrachai ◽  
Daris Kuakpetoon ◽  
Sirichai Adisakwattana
Keyword(s):  
Oryza Sativa ◽  
Physicochemical Properties ◽  
Amylose Content ◽  
Antioxidant Properties ◽  
Rice Flour ◽  
Total Phenolic ◽  
Average Particle ◽  
Particle Sizes ◽  
Gluten Free ◽  
Antioxidant Power

Hom Nil (Oryza sativa), a Thai black rice, contains polyphenolic compounds which have antioxidant properties. The objective of this study was to investigate physicochemical properties of Hom Nil rice flour (HN) and its application in gluten free bread by using Hom Mali 105 rice flour (HM) as the reference. The results demonstrated that HN flour had significantly higher average particle sizes (150 ± 0.58 μm), whereas the content of amylose (17.6 ± 0.2%) was lower than HM flour (particle sizes = 140 ± 0.58 μm; amylose content = 21.3 ± 0.6%). Furthermore, HN contained higher total phenolic compounds (TPC) (2.68 ± 0.2 mg GAE/g flour), total anthocyanins (293 ± 30 mg cyanidin-3-glucoside/g flour), and the ferric reducing antioxidant power (FRAP) (73.5 ± 1.5 mM FeSO4/g) than HM flour (TPC = 0.15 mg GAE/g flour and FRAP = 2.24 mM FeSO4/g flour). In thermal properties, the onset temperature (To), the peak temperature (Tp) and the conclusion (Tc) temperature of HN flour were similar to the values of HM flour. However, HN flour had lower enthalpy change (ΔH) than HM flour. The results showed that HN flour had lower swelling power and higher solubility than HM flour at the temperature between 55 °C and 95 °C. In pasting properties, HN flour also showed lower peak, trough and breakdown viscosity than HM flour. In addition, the bread samples prepared by HN flour had higher value of hardness and lower value of cohesiveness than the bread prepared from HM flour. Taken together, the findings suggest that HN flour could be used as an alternative gluten-free ingredient for bread product.

Quality of gluten-free cookies made with rice flour of different levels of amylose and cowpea beans

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Estefania Julia Dierings de Souza ◽  
Aline Machado Pereira ◽  
Mauro Fontana ◽  
Nathan Levien Vanier ◽  
Marcia Arocha Gularte
Keyword(s):  
Amino Acids ◽  
Protein Digestibility ◽  
Rice Flour ◽  
Essential Amino Acids ◽  
Gluten Free ◽  
Content Type ◽  
High Amylose ◽  
Different Levels

PurposeThe objective of this study was to evaluate the effects of rice flour obtained from rice grains with different levels of amylose on technological, nutritional and sensory properties of cookies made with a blend of rice and cowpea flour.Design/methodology/approachThe cookies preparation was set at a ratio of rice flour and cowpea beans 70:30. The studied formulations were: LA: low amylose rice flour; MA: medium-amylose rice flour; HA: high amylose rice flour. The quality of the obtained cookies was analyzed for proximate composition, in vitro protein digestibility, thickness, diameter, dispersion factor, texture, color, amino acid profile and sensory properties.FindingsProximate composition and in vitro protein digestibility showed no differences between the three studied formulations. The medium and low amylose rice flour cookies showed the lowest hardness values. The combination of rice and beans allowed a good balance of essential amino acids. The cookies formulated with high amylose rice flour presented lighter coloration, low hardness and greater sensory preference.Originality/valueRice and cowpea flours are an alternative source for the preparation of gluten-free bakery products, such as cookies. The high amylose content of rice flour has less negative interference in the texture characteristics of the cookies. The combination of rice and beans flour provides a balance of essential amino acids.

scholarly journals Pigmented Corn Varieties as Functional Ingredients for Gluten-Free Products

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1770
Author(s):  
Francesca Colombo ◽  
Chiara Di Lorenzo ◽  
Katia Petroni ◽  
Marco Silano ◽  
Roberto Pilu ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Antioxidant Properties ◽  
Chemical Characterization ◽  
In Vivo Studies ◽  
Gluten Free ◽  
Cell Agglutination ◽  
Free Products ◽  
Phenolic Profile

Oxidative stress, one among the several factors responsible for the gluten toxicity in celiac disease, together with inflammation and duodenal mucosal injury, are only partially reduced by the gluten-free diet. Thanks to their phenolic profile, the pigmented varieties of corn could be an interesting source of dietary antioxidants for the formulation of new gluten-free ingredients. The aim of this research was: (1) to characterize the phenolic profile and the associated antioxidant properties of corn samples with different pigmentation, using spectrophotometric and chromatographic techniques and (2) to assess the stability of anthocyanins during the gastro-intestinal digestion. The pigmented varieties showed a significantly higher content of polyphenols compared to the common yellow varieties and, as a consequence, a higher antioxidant activity. Although corn is among the cereals most frequently used in gluten-free products, it can produce an inflammatory response in some celiac patients. Therefore, after the chemical characterization, the safety of the pigmented varieties for celiac patients was confirmed using different in vitro models (cell agglutination test and the measure of transepithelial electrical resistance). Although in vivo studies are necessary, the data collected in this study underline that the pigmented corn could have a role in reducing the oxidative stress at the intestinal level in celiac subjects.

scholarly journals Nutritional and antioxidant potential of rice flour enriched with kersting’s groundnut (Kerstingiella geocarpa) and lemon pomace

2019 ◽  
Vol 8 (1) ◽  
Author(s):  
Olugbenga O. Awolu ◽  
Magoh A. Osigwe
Keyword(s):  
Protein Quality ◽  
Antioxidant Properties ◽  
Zinc Content ◽  
Protein Digestibility ◽  
Rice Flour ◽  
Amino Acid Profile ◽  
Antioxidant Potential ◽  
Composite Flour ◽  
Kersting’S Groundnut

This study was designed to enhance the nutritional quality, antioxidant properties and product utilization potentials of locally produced ‘Igbemo’ rice flour by adding Kersting’s groundnut and lemon pomace. Kersting’s groundnut is an underutilized legume while lemon pomace is a byproduct of lemon utilization; both meant to enhance the protein quality, antioxidant potential and fibre contents of the composite flour. The dependent variables were minerals composition, amino acid profile, antioxidants and antinutrients properties, in-vitro protein digestibility and in-vitro carbohydrate digestibility. The result showed that blends with higher lemon pomace of 10.00 g had the best calcium, iron, potassium and magnesium contents and antioxidant contents, while blends with highest Kersting’s groundnut (20.00 g) had the best zinc content. The anti-nutrients in the blends were generally low and safe for consumption.

scholarly journals Protective, Antioxidant and Antiproliferative Activity of Grapefruit IntegroPectin on SH-SY5Y Cells

2021 ◽  
Vol 22 (17) ◽  
pp. 9368
Author(s):  
Domenico Nuzzo ◽  
Miriana Scordino ◽  
Antonino Scurria ◽  
Costanza Giardina ◽  
Francesco Giordano ◽  
...  
Keyword(s):  
Antioxidant Properties ◽  
Neuroblastoma Cells ◽  
Therapeutic Strategies ◽  
Brain Disorders ◽  
Citrus Pectin ◽  
Linalool Oxide ◽  
Antiproliferative Agent ◽  
High Doses ◽  
Inhibit Cell Proliferation

Tested in vitro on SH-SY5Y neuroblastoma cells, grapefruit IntegroPectin is a powerful protective, antioxidant and antiproliferative agent. The strong antioxidant properties of this new citrus pectin, and its ability to preserve mitochondrial membrane potential and morphology, severely impaired in neurodegenerative disorders, make it an attractive therapeutic and preventive agent for the treatment of oxidative stress-associated brain disorders. Similarly, the ability of this pectic polymer rich in RG-I regions, as well as in naringin, linalool, linalool oxide and limonene adsorbed at the outer surface, to inhibit cell proliferation or even kill, at high doses, neoplastic cells may have opened up new therapeutic strategies in cancer research. In order to take full advantage of its vast therapeutic and preventive potential, detailed studies of the molecular mechanism involved in the antiproliferative and neuroprotective of this IntegroPectin are urgently needed.

Acerola fruit as a natural antioxidant ingredient for gluten-free bread: An approach to improve bread quality

2020 ◽  
Vol 27 (1) ◽  
pp. 13-21 ◽  
Author(s):  
Hayat Bourekoua ◽  
Urszula Gawlik-Dziki ◽  
Renata Różyło ◽  
Mohammed N Zidoune ◽  
Dariusz Dziki
Keyword(s):  
Antioxidant Activities ◽  
Structural Parameters ◽  
Antioxidant Properties ◽  
Rice Flour ◽  
Partial Replacement ◽  
Total Phenolic ◽  
Optimum Level ◽  
Loaf Volume ◽  
Gluten Free ◽  
Fruit Powder

In this study, we evaluated the effect of enrichment of bread using acerola fruit powder on the physical, sensorial and antioxidant properties of gluten-free breads. We tested different proportions of acerola fruit powder (0–5% w/w) in rice flour. According to the results, loaf volume increased from 423.33 cm3 to 571.67 cm with increasing amount of acerola fruit powder cm3 with increasing amount of acerola fruit powder (from 0 to 5% w/w). Acerola fruit powder improved the structural parameters of the crumb by increasing the size and area fraction of cells. All tested quantities of acerola fruit powder improved textural parameters by decreasing firmness and chewiness and by increasing springiness. In addition, acerola fruit powder positively affected the antioxidant properties of enriched breads. The total phenolic content and antioxidant activity of extracts was found to be increased with the addition of acerola fruit powder. All antioxidant activities were found to be increased with increasing quantities of acerola fruit powder. The sensory attributes of the bread showed that a partial replacement of the rice flour with up to 3% of acerola fruit powder provided satisfactory results. The optimum level of acerola fruit powder for all parameters tested was found to be 3% w/w.

scholarly journals Carotenoids: From Plants to Food Industry

2016 ◽  
Vol 4 (1) ◽  
pp. 38-51 ◽  
Author(s):  
G Zakynthinos ◽  
T Varzakas
Keyword(s):  
Chronic Disease ◽  
Food Industry ◽  
Antioxidant Properties ◽  
Free Radical Theory ◽  
Radical Theory ◽  
Disease Etiology ◽  
In Vitro System ◽  
Theory Of Aging ◽  
Β Carotene

Carotenoids have been studied for their ability to prevent chronic disease due to the free radical theory of aging in chronic disease etiology. β-carotene, lycopene, zeaxanthine and others carotenoids have antioxidant properties, but the antioxidant capability is variable depending on the in vitro system used The physiology, structure and biochemistry is well described. Moreover, sources of carotenoids and health effects along with bioavailability-absorption and metabolism, of carotenoids are well addressed. The effect of carotenoids on biotechnology and the food industry is significantly attributed. Finally, carotenoids as fortified substances in foods and special aspects about carotenenoids as health promoters are well presented along with a glance of carotenoids economics.

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