title: Effect of Supplementation with Wheat Bran Aqueous Extracts Obtained by Ultrasound-Assisted Technologies on the Sensory Properties and the Antioxidant Activity of Dry Pasta.
abstract: Phenolic compounds have antioxidant properties and activate endogenous detoxification defense systems able to scavenge the reactive species of oxygen. The external layers of wheat caryopsis, largely constituting by-products of the milling industry such as bran and various middlings, contain relevant amounts of phenolic compounds. The aim of the research has been to evaluate the effect of supplementation with wheat bran aqueous extracts, obtained by ultrasound-assisted technologies, on the sensory properties and antioxidant activity of dry pasta. The HPLC-DAD characterization of the extract evidenced the presence of ferulic and p-coumaric acids. The supplemented pasta showed significantly higher antioxidant activity and phenolic content than the control, coupled to good overall sensory judgment. In addition, two different pasta drying diagrams were adopted, and the comparison of the corresponding end-products allowed it to be pointed out that the processing technology has to be carefully set up to prevent possible detrimental effects on the antioxidant activity. The proposed utilization of bran might add value to a milling by-product that, otherwise, is mostly employed in animal feeding.
authors.forename: Antonella
authors.initials: A
authors.lastname: Pasqualone
authors.forename: Laura Nunzia
authors.initials: LN
authors.lastname: Delvecchio
authors.forename: Giuseppe
authors.initials: G
authors.lastname: Gambacorta
authors.forename: Barbara
authors.initials: B
authors.lastname: Laddomada
authors.forename: Valeria
authors.initials: V
authors.lastname: Urso
authors.forename: Agata
authors.initials: A
authors.lastname: Mazzaglia
authors.forename: Paolo
authors.initials: P
authors.lastname: Ruisi
authors.forename: Giuseppe
authors.initials: G
authors.lastname: Di Miceli
mesh_terms: D000975:Antioxidants; D004043:Dietary Fiber / Q000032:analysis*; D005504:Food Analysis; D005511:Food Handling / Q000379:methods*; D006801:Humans; D010636:Phenols; D010936:Plant Extracts / Q000737:chemistry*; D012677:Sensation; D013696:Temperature; D013997:Time Factors; D000069453:Ultrasonic Waves
chemical_list: D000975:Antioxidants; D004043:Dietary Fiber; D010636:Phenols; D010936:Plant Extracts