Fresh Pasta Manufactured with Fermented Whole Wheat Semolina: Physicochemical, Sensorial, and Nutritional Properties

Fresh pasta (SP) was prepared by mixing semolina with liquid sourdough, whole wheat semolina based, and the effects of sourdough inclusion were evaluated against a control sample (CP) prepared using semolina and whole wheat semolina. Physicochemical, nutritional, and sensorial analyses were performed on pasteurized fresh pasta, before and after cooking. The optimum cooking time was not affected by whole wheat sourdough, whereas differences were found in color, firmness, and cooking loss. Changes of in vitro digested starch fractions in SP pasta were affected by a higher cooking loss. Overall, SP samples were characterized by improved nutraceutical features, namely higher content of free essential amino acids and phenolic compounds, lower phytic acid content, and higher antioxidant activity. Sensory analyses (acceptability and check-all-that-apply (CATA) tests) showed significantly higher scores for the SP, and the differences were enhanced when the consumers were informed about the product composition and how it was manufactured. Consumers checked for more positive sensory parameters for the SP than the CP.

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Extract from Broccoli Byproducts to Increase Fresh Filled Pasta Shelf Life

Foods ◽

10.3390/foods8120621 ◽

2019 ◽

Vol 8 (12) ◽

pp. 621

Author(s):

Luisa Angiolillo ◽

Sara Spinelli ◽

Amalia Conte ◽

Matteo Alessandro Del Nobile

Keyword(s):

Shelf Life ◽

Sensory Quality ◽

Phenolic Content ◽

Control Sample ◽

In Vitro Digestion ◽

Nutritional Content ◽

Life Test ◽

Natural Extract ◽

Before And After

The aim of the study was to evaluate the efficacy of extract from broccoli byproducts, as a green alternative to chemical preservation strategies for fresh filled pasta. In order to prove its effectiveness, three different percentages (10%, 15%, and 20% v/w) of extract were added to the filling of pasta. A shelf life test was carried out by monitoring microbiological and sensory quality. The content of phenolic compounds before and after in vitro digestion of pasta samples was also recorded. Results underlined that the addition of the natural extract helped to record a final shelf life of about 24 days, that was 18 days longer in respect to the control sample. Furthermore, results highlighted that the addition of byproducts extract to pasta also increased its phenolic content after in vitro digestion. Therefore, broccoli byproducts could be valorized for recording extracts that are able to prolong shelf life and increase the nutritional content of fresh filled pasta.

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How Can the Combination of Pasta and Wine Affect the Digestibility of Polyphenols? A Simulated Digestion Study to Assess the Meal Antioxidant Properties

Proceedings ◽

10.3390/foods_2020-07679 ◽

2020 ◽

Vol 70 (1) ◽

pp. 53

Author(s):

Natalia S. Podio ◽

Mariana S. Lingua ◽

Daniel A. Wunderlin ◽

María V. Baroni

Keyword(s):

Antioxidant Properties ◽

Limited Information ◽

Total Polyphenol ◽

Phenolic Profile ◽

Simulated Digestion ◽

Whole Wheat ◽

Bioavailable Fraction ◽

Before And After ◽

The Individual

There is limited information about how the co-digestion of different food matrices can affect the digestibility, bioaccessibility, and, hence, the effectiveness of their health beneficial compounds, such as polyphenols. This work aimed to study the effect of the co-digestion of a whole-wheat pasta dish and a glass of red wine on their individual antioxidant properties. Thus, changes in the total polyphenol content by Folin Ciocalteu, phenolic profile by HPLC-ESI-MS/MS, and in vitro antioxidant capacity (AC) by ABTS and FRAP methods were evaluated before and after simulated gastrointestinal digestions. Additionally, a final step of dialysis was included to verify the fraction of polyphenols that are potentially bioaccessible. Separate digestions of pasta and wine were used as controls. The results showed that the co-digestion increased the AC of the bioavailable fraction (measured by ABTS) with respect to the sum of the individual digestions. Moreover, differences in the bioaccessibility of some phenolics were also found, with an increase of 4 compounds characteristic of pasta and 5 of wine. This study shows that the co-ingestion of pasta and wine improves the antioxidant properties of individual food/beverage, pointing out the importance of further studies on co-digestion with different combinations of food/beverages containing bio-active compounds.

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Effect of processing and cooking on mineral and phytic acid content of buckwheat-enriched tagliatelle

Chemical Industry and Chemical Engineering Quarterly ◽

10.2298/ciceq150709046j ◽

2016 ◽

Vol 22 (3) ◽

pp. 319-326 ◽

Cited By ~ 3

Author(s):

Dubravka Jambrec ◽

Marijana Sakac ◽

Pavle Jovanov ◽

Aleksandra Misan ◽

Mladenka Pestoric ◽

...

Keyword(s):

Phytic Acid ◽

Wheat Flour ◽

Acid Content ◽

Mineral Content ◽

Control Sample ◽

Molar Ratio ◽

Phytic Acid Content ◽

Whole Wheat Flour ◽

Whole Wheat ◽

Buckwheat Flour

Two types of buckwheat flour - non-treated (NBF) and autoclaved (TBF) were used for the enrichment of whole wheat tagliatelle (control sample) at the level of 10-30% and the produced tagliatelle samples (dry and cooked) were examined in terms of mineral and phytic acid (PA) content. Both NBF and TBF possessed significantly higher (p < 0.05) content of all investigated minerals compared to whole wheat flour (WWF), but significantly lower (p < 0.05) PA content. Cooked NBF-containing tagliatelle possessed significantly higher (p < 0.05) content of Mg, Zn, Mn and Fe compared to the cooked control sample, while mineral content of cooked TBF-containing tagliatelle samples was not significantly different from the control. Autoclaving significantly reduced (p < 0.05) PA content of cooked TBF-containing tagliatelle samples compared to cooked NBF-containing tagliatelle samples and the control sample. The mineral bioavailability defined through molar ratio of mineral to phytate was slightly improved in buckwheat-containing tagliatelle samples, but it still remains at low level. Regarding all results, the enrichment of whole wheat tagliatelle with NBF at higher levels of substitution (20-30%) resulted in significant increase in mineral content and bioavailability.

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Effect of Spirulina (Arthrospira platensis) Supplementation on Physical and Chemical Properties of Semolina (Triticum durum) Based Fresh Pasta

Molecules ◽

10.3390/molecules27020355 ◽

2022 ◽

Vol 27 (2) ◽

pp. 355

Author(s):

Marianna Raczyk ◽

Katarzyna Polanowska ◽

Bartosz Kruszewski ◽

Anna Grygier ◽

Dorota Michałowska

Keyword(s):

Triticum Durum ◽

Raw Materials ◽

Control Sample ◽

Chemical Properties ◽

Essential Amino Acids ◽

Amino Acid Profile ◽

Arthrospira Platensis ◽

Overall Acceptability ◽

Fresh Pasta ◽

The Individual

Taking into account that many advantages have been associated with the consumption of spirulina (microalgae) in terms of antioxidant capacity, anticancer, anti-inflammatory, and anti-aging activities, the study focuses on spirulina supplementation of semolina-based pasta. Fresh pasta was prepared by mixing semolina flour (Triticum durum) with an addition of 3, 5, 7, and 10% (w/w) of spirulina (Arthrospira platensis) powder. Physicochemical and nutritional analyses were done on raw materials, and on fresh pasta before and after cooking. Sensorial analysis was done shortly after cooking pastas. Spirulina had a high content of protein (71.34%), with all the essential amino acids, a high total fiber (8.45%), as well as ash content (5.93%), which significantly increased the nutritional value of the obtained fresh pasta. Supplemented pastas have a significantly better amino acid profile and higher total fiber content (up to 2.99 g/100 g d.m.) than the control sample. Moreover, the addition of spirulina had a significant effect on the pasta's color, weight gain, and cooking loss after being cooked. The addition of spirulina also affected the scores obtained for the individual parameters (texture, color, flavor, taste, and overall acceptability) of the sensory evaluation.

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Influence of walnut on the nutritional and physicochemical properties of biscuits made from whole wheat

Agrosearch ◽

10.4314/agrosh.v20i1.5s ◽

2020 ◽

Vol 20 (1) ◽

pp. 45-58

Author(s):

A.O. Dauda ◽

O.A. Abiodun ◽

O.A. Akintayo ◽

A.A. Babayeju ◽

K.O. Salami ◽

...

Keyword(s):

Wheat Flour ◽

Proximate Composition ◽

Antioxidant Properties ◽

Control Sample ◽

Essential Amino Acids ◽

Crude Fibre ◽

Whole Wheat Flour ◽

Standard Methods ◽

Whole Wheat ◽

High Antioxidant Activity

In this study, the influence of walnut flour in biscuit production was studied. Biscuits were made from blends of whole wheat with walnut flours and were assessed for quality attributes and storability. Walnut was blended with whole-wheat thus: B (2%:98%); C (4%:96%); D (6%:94%); E (8%:92%) and F (10%:90%), while plain whole wheat flour served as control (Sample A). The biscuits were baked in the oven operated at 1800C for 20-30 minutes, cooled, packaged, stored for eight weeks, and analysed for physicochemical, microbial and sensory properties using standard methods. The results revealed that the proximate composition of the samples during storage were as follows: protein, moisture, ash, crude-fat, crude-fibre and carbohydrate values ranged thus: (9.30-14.26%), (10.28-12.06%), (2.20-2.92%), (13.24-16.66%), (0.69-1.17%) and (53.60-61.47%) respectively, with better nutrient stability in the treated samples when compared to the control. The colour varied with increasing substitution, while the essential amino acids were higher in the walnut-supplemented samples. The microbial load of the control was higher than those of the treated samples, due to high antioxidant activity of walnut. Sensory evaluation revealed that biscuit sample having 2% walnut flour was most preferred. Keywords: Whole wheat flour; walnut; proximate composition; antioxidant properties; shelf life.

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The Influence of Rice Protein, Hemp Protein and Transglutaminase Addition on the Quality of Instant Fried Noodles

Applied Sciences ◽

10.3390/app11199070 ◽

2021 ◽

Vol 11 (19) ◽

pp. 9070

Author(s):

Katarzyna Marciniak-Lukasiak ◽

Anna Zbikowska ◽

Milena Kupiec ◽

Monika Brzezinska ◽

Iwona Szymanska ◽

...

Keyword(s):

Control Sample ◽

Research Process ◽

Fat Content ◽

Hydration Time ◽

Rice Protein ◽

Before And After ◽

Promising Solution ◽

Acceptance Levels ◽

Sensory Parameters ◽

Instant Noodles

The goal of this study was to determine the effect of rice and hemp protein addition together with transglutaminase on the quality and fat content of fried instant noodles. The following parameters have been analyzed during this research: the amount of water, fat content, hydration time, color and texture parameters. The evaluation of sensory parameters before and after cooking of instant noodles has been performed. It can be concluded that the addition of TGase significantly decreased the fat content; the recipe with a 3% hemp protein addition with TGase in an amount of 2% was the most promising solution to obtain a low-fat product. On the other hand, the better consumer acceptance levels were observed for the rice protein addition (1%) with 2% TGase. It seems that the most promising product is the sample with a 5% addition of rice protein with 2% TGase-a reduction in the fat content by 30% (from 25% to 16%). The addition of rice protein, hemp protein and TGase reduced the fat content of the instant noodles in comparison to the control sample. The additives used had an impact on the L*, a* and b* color parameters. All instant noodles obtained during the research process were characterized by a short hydration time, which did not exceed 5 min. During the sensory evaluation, analyzed samples of the instant noodles obtained scores higher than 4.2 points on a five-point scale.

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Electron microscopic study of the membrane glycoproteins in the rat kidney after cisplatin treatment

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s0424820100156547 ◽

1989 ◽

Vol 47 ◽

pp. 912-913

Author(s):

S.K. Aggarwal

Keyword(s):

Alkaline Phosphatase ◽

Rat Kidney ◽

Light And Electron Microscopy ◽

Kidney Tissue ◽

Membrane Glycoproteins ◽

Electron Microscopic ◽

Before And After ◽

Interstrand Cross Links ◽

Cross Links

The proposed primary mechanism of action of the anticancer drug cisplatin (Cis-DDP) is through its interaction with DNA, mostly through DNA intrastrand cross-links or DNA interstrand cross-links. DNA repair mechanisms can circumvent this arrest thus permitting replication and transcription to proceed. Various membrane transport enzymes have also been demonstrated to be effected by cisplatin. Glycoprotein alkaline phosphatase was looked at in the proximal tubule cells before and after cisplatin both in vivo and in vitro for its inactivation or its removal from the membrane using light and electron microscopy.Outbred male Swiss Webster (Crl: (WI) BR) rats weighing 150-250g were given ip injections of cisplatin (7mg/kg). Animals were killed on day 3 and day 5. Thick slices (20-50.um) of kidney tissue from treated and untreated animals were fixed in 1% buffered glutaraldehyde and 1% formaldehyde (0.05 M cacodylate buffer, pH 7.3) for 30 min at 4°C. Alkaline phosphatase activity and carbohydrates were demonstrated according to methods described earlier.

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Structural integrity after cold storage of human epidermal model in hypothermosol: A correlative ultrastructural and fluorescent assay

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s0424820100169080 ◽

1994 ◽

Vol 52 ◽

pp. 270-271

Author(s):

Henry H. Eichelberger ◽

John G. Baust ◽

Robert G. Van Buskirk

Keyword(s):

Cold Storage ◽

Structural Integrity ◽

Culture Media ◽

Cell Structure ◽

Natural State ◽

Sodium Cacodylate ◽

Ruthenium Tetroxide ◽

Cacodylate Buffer ◽

Before And After

For research in cell differentiation and in vitro toxicology it is essential to provide a natural state of cell structure as a benchmark for interpreting results. Hypothermosol (Cryomedical Sciences, Rockville, MD) has proven useful in insuring the viability of synthetic human epidermis during cold-storage and in maintaining the epidermis’ ability to continue to differentiate following warming.Human epidermal equivalent, EpiDerm (MatTek Corporation, Ashland, MA) consisting of fully differentiated stratified human epidermal cells were grown on a microporous membrane. EpiDerm samples were fixed before and after cold-storage (4°C) for 5 days in Hypothermosol or skin culture media (MatTek Corporation) and allowed to recover for 7 days at 37°C. EpiDerm samples were fixed 1 hour in 2.5% glutaraldehyde in sodium cacodylate buffer (pH 7.2). A secondary fixation with 0.2% ruthenium tetroxide (Polysciences, Inc., Warrington, PA) in sodium cacodylate was carried out for 3 hours at 4°C. Other samples were similarly fixed, but with 1% Osmium tetroxide in place of ruthenium tetroxide. Samples were dehydrated through a graded acetone series, infiltrated with Spurrs resin (Polysciences Inc.) and polymerized at 70°C.

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Inhibitory effects of bioaccessible anthocyanins and procyanidins from apple, red grape, cinnamon on α-amylase, α-glucosidase and lipase

International Journal for Vitamin and Nutrition Research ◽

10.1024/0300-9831/a000652 ◽

2020 ◽

pp. 1-9

Author(s):

Pınar Ercan ◽

Sedef Nehir El

Keyword(s):

Inhibitory Activity ◽

Digestive Enzymes ◽

Positive Control ◽

Anthocyanin Content ◽

Inhibitory Effects ◽

Total Anthocyanin ◽

Total Anthocyanin Content ◽

Before And After ◽

Red Grape

Abstract. The goals of this study were to determine and evaluate the bioaccessibility of total anthocyanin and procyanidin in apple (Amasya, Malus communis), red grape (Papazkarası, Vitis vinifera) and cinnamon (Cassia, Cinnamomum) using an in vitro static digestion system based on human gastrointestinal physiologically relevant conditions. Also, in vitro inhibitory effects of these foods on lipid (lipase) and carbohydrate digestive enzymes (α-amylase and α-glucosidase) were performed with before and after digested samples using acarbose and methylumbelliferyl oleate (4MUO) as the positive control. While the highest total anthocyanin content was found in red grape (164 ± 2.51 mg/100 g), the highest procyanidin content was found in cinnamon (6432 ± 177.31 mg/100 g) (p < 0.05). The anthocyanin bioaccessibilities were found as 10.2 ± 1%, 8.23 ± 0.64%, and 8.73 ± 0.70% in apple, red grape, and cinnamon, respectively. The procyanidin bioaccessibilities of apple, red grape, and cinnamon were found as 17.57 ± 0.71%, 14.08 ± 0.74% and 18.75 ± 1.49%, respectively. The analyzed apple, red grape and cinnamon showed the inhibitory activity against α-glucosidase (IC50 544 ± 21.94, 445 ± 15.67, 1592 ± 17.58 μg/mL, respectively), α-amylase (IC50 38.4 ± 7.26, 56.1 ± 3.60, 3.54 ± 0.86 μg/mL, respectively), and lipase (IC50 52.7 ± 2.05, 581 ± 54.14, 49.6 ± 2.72 μg/mL), respectively. According to our results apple, red grape and cinnamon have potential to inhibit of lipase, α-amylase and α-glucosidase digestive enzymes.

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Radiolabeled r-Hirudin as a Measure of Thrombin Activity at, or within, the Rabbit Aorta Wall In Vitro and In Vivo

Thrombosis and Haemostasis ◽

10.1055/s-0038-1642467 ◽

1994 ◽

Vol 71 (04) ◽

pp. 499-506 ◽

Cited By ~ 10

Author(s):

Mark W C Hatton ◽

Bonnie Ross-Ouellet

Keyword(s):

Rabbit Aorta ◽

Balloon Injury ◽

Recombinant Hirudin ◽

Aorta Wall ◽

Thrombin Activity ◽

Before And After ◽

The Matrix

SummaryThe behavior of 125I-labeled recombinant hirudin towards the uninjured and de-endothelialized rabbit aorta wall has been studied in vitro and in vivo to determine its usefulness as an indicator of thrombin activity associated with the aorta wall. Thrombin adsorbed to either sulfopropyl-Sephadex or heparin-Sepharose bound >95% of 125I-r-hirudin and the complex remained bound to the matrix. Binding of 125I-r-hirudin to the exposed aorta subendothelium (intima-media) in vitro was increased substantially if the tissue was pre-treated with thrombin; the quantity of l25I-r-hirudin bound to the de-endothelialized intima-media (i.e. balloon-injured in vitro) correlated positively with the quantity of bound 131I-thrombin (p <0.01). Aortas balloon-injured in vivo were measured for thrombin release from, and binding of 125I-r-hirudin to, the de-endothelialized intimal surface in vitro; 125I-r-hirudin binding correlated with the amount of active thrombin released (p <0.001). Uptake of 125I-r-hirudin by the aorta wall in vivo was proportional to the uptake of 131I-fibrinogen (as an indicator of thrombin activity) before and after balloon injury. After 30 min in the circulation, specific 125I-r-hirudin binding to the uninjured and de-endo- thelialized (at 1.5 h after injury) aorta wall was equivalent to 3.4 (± 2.5) and 25.6 (±18.1) fmol of thrombin/cm2 of intima-media, respectively. Possibly, only hirudin-accessible, glycosaminoglycan-bound thrombin is measured in this way.

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