Quality, functional and sensory evaluation of pasta fortified with extracts from Opuntia ficus-indica cladodes.
Opuntia cladode extract
functional food
in vitro digestion
sterols bioaccesibility
Journal
Journal of the science of food and agriculture
ISSN: 1097-0010
Titre abrégé: J Sci Food Agric
Pays: England
ID NLM: 0376334
Informations de publication
Date de publication:
Jul 2019
Jul 2019
Historique:
received:
26
10
2018
revised:
31
01
2019
accepted:
20
02
2019
pubmed:
26
2
2019
medline:
25
7
2019
entrez:
26
2
2019
Statut:
ppublish
Résumé
The stems of Opuntia ficus-indica, known as cladodes, are a rich source of soluble fibers, which makes them an important candidate for the production of functional foods. Tagliatelle of durum wheat fortified with Opuntia cladode extract (OCE) at different levels of addition (10-30%, v/w) was prepared on a laboratory scale and quality characteristics and sensory acceptability were assessed. The main quality parameters (optimal cooking time, swelling index, cooking loss, dry matter) and sensory analysis on a nine-point hedonic scale were comparable with those of the control pasta sample (no added OCE) when durum wheat was supplemented with OCE at up to 20% (v/w). An in vitro human simulated gastrointestinal digestion in the presence of cholesterol or its main dietary oxidized derivative, 7-ketocholesterol, showed that OCE-fortified pasta strongly reduced the bioaccessibility of both the sterols (the higher the incorporated OCE level, the higher the effect). Moreover the extent of starch digestion decreased with increasing levels of OCE. The results of the present study indicate that OCE-fortified pasta comprises a food with healthy properties, such as blood cholesterol- and glucose-lowering capabilities. © 2019 Society of Chemical Industry.
Sections du résumé
BACKGROUND
BACKGROUND
The stems of Opuntia ficus-indica, known as cladodes, are a rich source of soluble fibers, which makes them an important candidate for the production of functional foods. Tagliatelle of durum wheat fortified with Opuntia cladode extract (OCE) at different levels of addition (10-30%, v/w) was prepared on a laboratory scale and quality characteristics and sensory acceptability were assessed.
RESULTS
RESULTS
The main quality parameters (optimal cooking time, swelling index, cooking loss, dry matter) and sensory analysis on a nine-point hedonic scale were comparable with those of the control pasta sample (no added OCE) when durum wheat was supplemented with OCE at up to 20% (v/w). An in vitro human simulated gastrointestinal digestion in the presence of cholesterol or its main dietary oxidized derivative, 7-ketocholesterol, showed that OCE-fortified pasta strongly reduced the bioaccessibility of both the sterols (the higher the incorporated OCE level, the higher the effect). Moreover the extent of starch digestion decreased with increasing levels of OCE.
CONCLUSION
CONCLUSIONS
The results of the present study indicate that OCE-fortified pasta comprises a food with healthy properties, such as blood cholesterol- and glucose-lowering capabilities. © 2019 Society of Chemical Industry.
Substances chimiques
Dietary Fiber
0
Plant Extracts
0
Types de publication
Journal Article
Langues
eng
Pagination
4242-4247Subventions
Organisme : PON 'Di.Me.Sa-Valorizzazione dei prodotti tipici della Dieta Mediterranea e loro impiego ai fini salutistici e nutraceutici' Ministero dell'Istruzione dell'Università e della Ricerca
Informations de copyright
© 2019 Society of Chemical Industry.