Functional and sensory properties of phenolic compounds from unripe grapes in vegetable food prototypes.

Phenols / analysis Plant Extracts / chemistry Plants, Edible / chemistry Solanum tuberosum / chemistry Taste Vegetables / chemistry Vitis / chemistry
Antioxidant activity Functional food Polyphenols Sourness Sweetness Unripe grapes

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
15 Jun 2020
Historique:
received: 14 10 2019
revised: 09 01 2020
accepted: 22 01 2020
pubmed: 6 2 2020
medline: 11 6 2020
entrez: 5 2 2020
Statut: ppublish

Résumé

Unripe grapes (UGs) from thinning are an unexploited source of phenols useful as functional ingredient. However, phenols may negative affect sensory quality of food. Chemical and sensory properties of UG phenols in plant-based foods were not investigated before. With this aim, an extract from UGs, obtained by a green extraction technique, was used to fortify three plant-based food models: carbohydrates/acidic pH/sweet - beetroot purée, proteins/neutral pH/sweet - pea purée and starch/neutral pH - potato purée. Functional and sensory properties of phenol-enriched foods varied as a function of their composition and original taste. The amount of UG phenols recovered from potato purée was higher than that recovered from beetroot and pea purée, while the antioxidant activity detected in beetroot purée was higher than that in potato and pea purée. Significant variations of sourness, saltiness, bitterness and astringency were induced by UG phenols added to food models. Beetroot purée resulted more appropriate to counteract the negative sensations induced by UG phenols.

Identifiants

DOI: 10.1016/j.foodchem.2020.126291 PMID: 32018082
pubmed: 32018082
pii: S0308-8146(20)30139-4
doi: 10.1016/j.foodchem.2020.126291
pii:
doi:

Substances chimiques

Phenols 0
Plant Extracts 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

126291

Informations de copyright

Copyright © 2020 Elsevier Ltd. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Ginevra Bucalossi (G)

Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies (DAGRI), University of Florence, Piazzale delle Cascine, 18 50144 Firenze, Italy. Electronic address: ginevra.bucalossi@unifi.it.

Giovanna Fia (G)

Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies (DAGRI), University of Florence, Piazzale delle Cascine, 18 50144 Firenze, Italy. Electronic address: giovanna.fia@unifi.it.

Caterina Dinnella (C)

Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies (DAGRI), University of Florence, Piazzale delle Cascine, 18 50144 Firenze, Italy. Electronic address: caterina.dinnella@unifi.it.

Alessandra De Toffoli (A)

Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies (DAGRI), University of Florence, Piazzale delle Cascine, 18 50144 Firenze, Italy. Electronic address: alessandra.detoffoli@unifi.it.

Valentina Canuti (V)

Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies (DAGRI), University of Florence, Piazzale delle Cascine, 18 50144 Firenze, Italy. Electronic address: valentina.canuti@unifi.it.

Bruno Zanoni (B)

Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies (DAGRI), University of Florence, Piazzale delle Cascine, 18 50144 Firenze, Italy. Electronic address: bruno.zanoni@unifi.it.

Maurizio Servili (M)

Department of Agricultural, Food and Environmental Sciences, University of Perugia, Borgo XX Giugno, 74, 06121 Perugia, Italy. Electronic address: maurizio.servili@unipg.it.

Ella Pagliarini (E)

Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Giovanni Celoria, 2, 20133 Milano, Italy. Electronic address: ella.pagliarini@unimi.it.

Tullia Gallina Toschi (T)

Department of Agricultural and Food Sciences (DiSTAL), Alma Mater Studiorum - University of Bologna, Italy. Electronic address: tullia.gallinatoschi@unibo.it.

Erminio Monteleone (E)

Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies (DAGRI), University of Florence, Piazzale delle Cascine, 18 50144 Firenze, Italy. Electronic address: erminio.monteleone@unifi.it.

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Classifications MeSH

questionsmedicales.fr › Composés chimiques organiques › Hydrocarbures › Hydrocarbures cycliques › Hydrocarbures aromatiques › Dérivés du benzène › Phénols › Functional and sensory properties of phenolic...
questionsmedicales.fr › Préparations pharmaceutiques › Extraits de plantes › Functional and sensory properties of phenolic...
questionsmedicales.fr › Eucaryotes › Plantes › Plantes comestibles › Functional and sensory properties of phenolic...
questionsmedicales.fr › Eucaryotes › Viridiplantae › Streptophyta › Embryophyta › Tracheobionta › Magnoliopsida › Solanales › Solanaceae › Solanum › Solanum tuberosum › Functional and sensory properties of phenolic...
questionsmedicales.fr › Phénomènes physiologiques de l'appareil locomoteur et du système nerveux › Phénomènes physiologiques du système nerveux › Sensation › Goût › Functional and sensory properties of phenolic...
questionsmedicales.fr › Aliments et boissons › Aliments › Légumes › Functional and sensory properties of phenolic...
questionsmedicales.fr › Eucaryotes › Viridiplantae › Streptophyta › Embryophyta › Tracheobionta › Magnoliopsida › Vitaceae › Vitis › Functional and sensory properties of phenolic...