title: Functional, textural and sensory properties of dry pasta supplemented with lyophilized tomato matrix or with durum wheat bran extracts produced by supercritical carbon dioxide or ultrasound.
abstract: A study was carried out to produce functional pasta by adding bran aqueous extract (BW) and bran oleoresin (BO) obtained using ultrasound and supercritical CO2, respectively, or a powdery lyophilized tomato matrix (LT). The bioactive compounds, hydrophilic and lipophilic antioxidant activity (HAA and LAA) in vitro, were evaluated. BW supplementation did not improve antioxidant activity, whilst LT pasta showed unconventional taste and odor. BO pasta had good levels of tocochromanols (2551μg/100g pasta f.w.) and carotenoids (40.2μg/100g pasta f.w.), and the highest HAA and LAA. The oleoresin altered starch swelling and gluten network, as evidenced by scanning electron microscopy, therefore BO pasta had structural characteristics poor compared with the control (4.8% vs. 3.2% cooking loss), although this difference did not affect significantly overall sensory judgment (74 vs. 79 for BO and control, respectively). BO supplementation was most effective for increasing antioxidant activity without jeopardizing pasta quality.
authors.affiliation: Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari, via Amendola, 165/a, 70126 Bari, Italy. Electronic address: antonella.pasqualone@uniba.it.
authors.forename: Antonella
authors.initials: A
authors.lastname: Pasqualone
authors.affiliation: Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari, via Amendola, 165/a, 70126 Bari, Italy.
authors.forename: Giuseppe
authors.initials: G
authors.lastname: Gambacorta
authors.affiliation: Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari, via Amendola, 165/a, 70126 Bari, Italy.
authors.forename: Carmine
authors.initials: C
authors.lastname: Summo
authors.affiliation: Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari, via Amendola, 165/a, 70126 Bari, Italy.
authors.forename: Francesco
authors.initials: F
authors.lastname: Caponio
authors.affiliation: Dipartimento di Scienze Agrarie e Forestali, Università degli Studi di Palermo, viale delle Scienze, 90128 Palermo, Italy; Fondazione Angelo e Salvatore Lima Mancuso, Piazza Marina, 61, 90100 Palermo, Italy.
authors.forename: Giuseppe
authors.initials: G
authors.lastname: Di Miceli
authors.affiliation: Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Università di Foggia, Via Napoli, 25, 71122 Foggia, Italy.
authors.forename: Zina
authors.initials: Z
authors.lastname: Flagella
authors.affiliation: Dipartimento di Scienze e Tecnologie Biologiche ed Ambientali, Università del Salento, 73100 Lecce, Italy.
authors.forename: Pier Paolo
authors.initials: PP
authors.lastname: Marrese
authors.affiliation: Dipartimento di Scienze e Tecnologie Biologiche ed Ambientali, Università del Salento, 73100 Lecce, Italy.
authors.forename: Gabriella
authors.initials: G
authors.lastname: Piro
authors.affiliation: Dipartimento di Scienze e Tecnologie Biologiche ed Ambientali, Università del Salento, 73100 Lecce, Italy.
authors.forename: Carla
authors.initials: C
authors.lastname: Perrotta
authors.affiliation: Dipartimento di Scienze e Tecnologie Biologiche ed Ambientali, Università del Salento, 73100 Lecce, Italy.
authors.forename: Luigi
authors.initials: L
authors.lastname: De Bellis
authors.affiliation: Dipartimento di Scienze e Tecnologie Biologiche ed Ambientali, Università del Salento, 73100 Lecce, Italy.
authors.forename: Marcello Salvatore
authors.initials: MS
authors.lastname: Lenucci
mesh_terms: D000975:Antioxidants / Q000032:analysis; D002338:Carotenoids / Q000032:analysis; D005527:Food, Fortified / Q000032:analysis*; D005983:Glutens / Q000032:analysis; D018551:Solanum lycopersicum / Q000737:chemistry*; D010936:Plant Extracts; D012903:Smell; D013213:Starch / Q000032:analysis; D013649:Taste; D014908:Triticum / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D010936:Plant Extracts; C018620:oleoresins; D002338:Carotenoids; D005983:Glutens; D013213:Starch
keywords: Carotenoids; Functional pasta; Green extraction technologies; Phenolics; Solanum lycopersicum; Tocochromanols; Triticum durum