Use of purple durum wheat to produce naturally functional fresh and dry pasta.

Abstract:

:In this study, the effects of different milling procedures (roller-milling vs. stone-milling) and pasta processing (fresh vs. dried spaghetti), and cooking on the antioxidant components and sensory properties of purple durum wheat were investigated. Milling and pasta processing were performed using one purple and one conventional non-pigmented durum wheat genotypes, and the end-products were compared with commercial pasta. The results show that the stone milling process preserved more compounds with high health value (total fibre and carotenoids, and in the purple genotype, also anthocyanins) compared to roller-milling. The drying process significantly (p<0.05) reduced the content of anthocyanins (21.42 μg/g vs. 46.32 μg/g) and carotenoids (3.77 μg/g vs. 4.04 μg/g) with respect to the pasteurisation process involved in fresh pasta production. The sensory properties of pasta from the purple genotype did not significantly differ from commercial wholemeal pasta, and its in vitro glycemic index was even lower. Thus, it is possible to consider this genetic material as a good ingredient for the production of functional foods from cereals naturally rich in bioactive compounds.

journal_name

Food Chem

journal_title

Food chemistry

authors

Ficco DB,De Simone V,De Leonardis AM,Giovanniello V,Del Nobile MA,Padalino L,Lecce L,Borrelli GM,De Vita P

doi

10.1016/j.foodchem.2016.03.014

subject

Has Abstract

pub_date

2016-08-15 00:00:00

pages

187-95

eissn

0308-8146

issn

1873-7072

pii

S0308-8146(16)30356-9

journal_volume

205

pub_type

杂志文章
  • Changes in physicochemical characteristics and free amino acids of hawthorn (Crataegus pinnatifida) fruits during maturation.

    abstract::In this study, changes in physicochemical characteristics associated with fruit quality and free amino acids were investigated during maturation of hawthorn fruits. Significant differences in these parameters were found during maturation. The color turned progressively from mature green to semi-red, to reach bright re...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2014.11.125

    authors: Li WQ,Hu QP,Xu JG

    更新日期:2015-05-15 00:00:00

  • Modifying Robusta coffee aroma by green bean chemical pre-treatment.

    abstract::Green Robusta beans were subjected to pre-treatment with the aim of reducing the perceived aroma difference between Arabica and Robusta coffee. Treatment was a short soaking procedure with varying concentrations of acetic acid (up to 5%). Samples were subjected to thermal treatment (roasted) and ground to a standardis...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.07.226

    authors: Liu C,Yang Q,Linforth R,Fisk ID,Yang N

    更新日期:2019-01-30 00:00:00

  • Quantifying fenobucarb residue levels in beef muscles using liquid chromatography-tandem mass spectrometry and QuEChERS sample preparation.

    abstract::This paper describes a comparison of the properties of the three versions of the QuEChERS method (quick, easy, cheap, effective, rugged and safe) - the original (unbuffered), acetate-buffered, and citrate-buffered methods - for the determination of fenobucarb residues in beef muscles via liquid chromatography-electros...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2012.12.029

    authors: Park KH,Choi JH,Abd El-Aty AM,Musfiqur Rahman M,Jang J,Ko AY,Kwon KS,Park HR,Kim HS,Shim JH

    更新日期:2013-06-15 00:00:00

  • Simultaneous and accurate visual identification of chicken, duck and pork components with the molecular amplification integrated lateral flow strip.

    abstract::We propose a visual strategy for simultaneous detection of multiple adulterated components in beef by integration of multiple polymerase chain reaction (mPCR) with the lateral flow strip (LFS). The primer sets for adulterated components are uniquely designed with different nucleic acid tags (NAT), enabling the amplico...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.127891

    authors: Qin P,Xu J,Yao L,Wu Q,Yan C,Lu J,Yao B,Liu G,Chen W

    更新日期:2021-03-01 00:00:00

  • The occurrence and stability of Maillard reaction products in various traditional Chinese sauces.

    abstract::Traditional Chinese sauces, especially soy sauce, vinegar, and oyster sauce, provide foods with special color, flavor, and taste. However, during their manufacturing process, Maillard reaction products (MRPs) might be formed and cause adverse effects on human health. This study detected the levels of some typical MRPs...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128319

    authors: Liu D,He Y,Xiao J,Zhou Q,Wang M

    更新日期:2021-04-16 00:00:00

  • Measuring parvalbumin levels in fish muscle tissue: relevance of muscle locations and storage conditions.

    abstract::Fish is an allergenic food capable of provoking severe anaphylactic reactions. Parvalbumin is the major allergen identified in fish and frog muscles. Antibodies against fish and frog parvalbumin have been used to quantify parvalbumin levels from fish. However, these antibodies react variably with parvalbumin from diff...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2012.05.030

    authors: Lee PW,Nordlee JA,Koppelman SJ,Baumert JL,Taylor SL

    更新日期:2012-11-15 00:00:00

  • Cyclocondensation of 2,3-butanedione in the presence of amino acids and formation of 4,5-dimethyl-1,2-phenylendiamine.

    abstract::The chemical interaction of 2,3-butanedione with amino acids through Strecker reaction has been studied extensively. However, the formation of previously reported 4,5-dimethyl-1,2-benzoquinone from 2,3-butanedione/amino acid model systems has not been investigated in detail. In this study such model systems containing...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2013.05.111

    authors: Guerra PV,Yaylayan VA

    更新日期:2013-12-15 00:00:00

  • Screening of selected Asian spices for anti obesity-related bioactivities.

    abstract::The potential health effects of 30 spices, commonly used for daily consumption, were submitted to bioactivity screening with several anti-obesity related bioassays: adenosine A1 receptor binding, cannabinoid CB1 receptor binding, TNF-α and 3T3-L1 adipocytes differentiation induction. Sesame seed and red chilli exhibit...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2010.12.066

    authors: Yuliana ND,Iqbal M,Jahangir M,Wijaya CH,Korthout H,Kottenhage M,Kim HK,Verpoorte R

    更新日期:2011-06-15 00:00:00

  • Target vs spectral fingerprint data analysis of Iberian ham samples for avoiding labelling fraud using headspace - gas chromatography-ion mobility spectrometry.

    abstract::The data obtained with a polar or non-polar gas chromatography (GC) column coupled to ion mobility spectrometry (IMS) has been explored to classify Iberian ham, to detect possible frauds in their labelling. GC-IMS was used to detect the volatile compound profile of dry-cured Iberian ham from pigs fattened on acorn and...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.11.008

    authors: Arroyo-Manzanares N,Martín-Gómez A,Jurado-Campos N,Garrido-Delgado R,Arce C,Arce L

    更新日期:2018-04-25 00:00:00

  • Effect of pomegranate peel extract on the oxidative stability of pomegranate seed oil.

    abstract::Pomegranate seed oil is valuable source of bioactive compounds with health-beneficial effects, but it is sensitive to oxidation due to high content of PUFA. In order to improve stability of pomegranate seed oil, the influence of natural antioxidant (0.1% pomegranate peel extract) and a combination of synthetic antioxi...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.127501

    authors: Drinić Z,Mudrić J,Zdunić G,Bigović D,Menković N,Šavikin K

    更新日期:2020-12-15 00:00:00

  • Dynamic changes of proton populations in potato flours during fermentation and their relationship with digestibility and functional properties.

    abstract::The effects of fermentation on the dynamic state of proton populations, digestibility, and functional properties of potato flours prepared from Atlantic and Kexin No. 1 were investigated. Depending on the changes in moisture content and digestibility of potato flours during fermentation, three proton populations were ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.126161

    authors: Gong S,Li W,Yu Y,Gu X,Zhang W,Wang Z

    更新日期:2020-05-30 00:00:00

  • A universally calibrated microplate ferric reducing antioxidant power (FRAP) assay for foods and applications to Manuka honey.

    abstract::The ferric reducing antioxidant power (FRAP) assay was recently adapted to a microplate format. However, microplate-based FRAP (mFRAP) assays are affected by sample volume and composition. This work describes a calibration process for mFRAP assays which yields data free of volume effects. From the results, the molar a...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2014.11.009

    authors: Bolanos de la Torre AA,Henderson T,Nigam PS,Owusu-Apenten RK

    更新日期:2015-05-01 00:00:00

  • Multiresponse kinetic modelling of Maillard reaction and caramelisation in a heated glucose/wheat flour system.

    abstract::The study describes the kinetics of the formation and degradation of α-dicarbonyl compounds in glucose/wheat flour system heated under low moisture conditions. Changes in the concentrations of glucose, fructose, individual free amino acids, lysine and arginine residues, glucosone, 1-deoxyglucosone, 3-deoxyglucosone, 3...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.05.150

    authors: Kocadağlı T,Gökmen V

    更新日期:2016-11-15 00:00:00

  • Average molecular weight, degree of hydrolysis and dry-film FTIR fingerprint of milk protein hydrolysates: Intercorrelation and application in process monitoring.

    abstract::Fourier-transform infrared (FTIR) spectroscopy was applied to predict the degree of hydrolysis (DH%) and weight-average molecular weight (Mw) in milk protein hydrolysates. Both DH% and Mw are important quality parameters of protein hydrolysates. Measuring these parameters and following their development during proteol...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.125800

    authors: Kristoffersen KA,Afseth NK,Böcker U,Lindberg D,de Vogel-van den Bosch H,Ruud ML,Wubshet SG

    更新日期:2020-04-25 00:00:00

  • Multi-response optimization of factors affecting ultrasonic assisted extraction from Iranian basil using central composite design.

    abstract::The present study reports on the extraction of antioxidant compounds from Iranian Ocimum basilicum. Central composite design (CCD) was used to investigate the effect of extraction variables on the ultrasound-assisted extraction (UAE). Three independent variables including temperature, methanol to water ratio percent, ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2015.06.036

    authors: Izadiyan P,Hemmateenejad B

    更新日期:2016-01-01 00:00:00

  • Quantification of 2,4-dichlorophenoxyacetic acid in oranges and mandarins by chemiluminescent ELISA.

    abstract::Direct competitive enzyme-linked immunosorbent assay (ELISA) for 2,4-dichlorophenoxyacetic acid (2,4-D) was developed. Varying the concentrations of monoclonal anti-2,4-D-antibody and the conjugate of soybean peroxidase and 2,4-D the conditions of ELISA performance were optimised. The chemiluminescent method based on ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2013.04.060

    authors: Vdovenko MM,Stepanova AS,Eremin SA,Van Cuong N,Uskova NA,Yu Sakharov I

    更新日期:2013-11-15 00:00:00

  • Changes in the fatty acid composition in bitter Lupinus species depend on the debittering process.

    abstract::The evaluation of changes in the fatty acid composition in Lupinus species after the debittering process is crucial to determine their nutritional implications. The aim of this study was to evaluate changes in the fatty acid composition in Lupinus albus and L. mutabilis after the debittering process. Lupinus species s...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.04.118

    authors: Curti CA,Curti RN,Bonini N,Ramón AN

    更新日期:2018-10-15 00:00:00

  • Total and "free" lipids in commercial infant formulas: fatty acid composition and their stability to oxidation.

    abstract::The aim of this paper was to study the fatty acid composition of total and "free" lipids in powdered infant milks and to evaluate the fatty acid oxidation after package opening. In its first step the application of Principal Component Analysis and Design of Experiments has allowed to take a comprehensive picture of po...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2014.10.014

    authors: Zunin P,Boggia R,Turrini F,Leardi R

    更新日期:2015-04-15 00:00:00

  • Salicylaldehyde is a characteristic aroma component of buckwheat groats.

    abstract::Salicylaldehyde (2-hydroxybenzaldehyde) was identified as a characteristic component of buckwheat groats aroma by a sensory analysis guided fractionation of the extract. The extract with the strongest odour was prepared by petroleum ether extraction of water soaked groats. This extract was further extracted with sodiu...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2007.12.032

    authors: Janeš D,Kreft S

    更新日期:2008-07-15 00:00:00

  • Metal chelation, radical scavenging and inhibition of Aβ₄₂ fibrillation by food constituents in relation to Alzheimer's disease.

    abstract::Various food constituents have been proposed as disease-modifying agents for Alzheimer's disease (AD), due to epidemiological evidence of their beneficial effects, and for their ability to ameliorate factors linked to AD pathogenesis, namely by: chelating iron, copper and zinc; scavenging reactive oxygen species; and ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2015.11.118

    authors: Chan S,Kantham S,Rao VM,Palanivelu MK,Pham HL,Shaw PN,McGeary RP,Ross BP

    更新日期:2016-05-15 00:00:00

  • Rapid and automated on-line solid phase extraction HPLC-MS/MS with peak focusing for the determination of ochratoxin A in wine samples.

    abstract::This study reports a fast and automated analytical procedure based on an on-line SPE-HPLC-MS/MS method for the automatic pre-concentration, clean up and sensitive determination of OTA in wine. The amount of OTA contained in 100μL of sample (pH≅5.5) was retained and concentrated on an Oasis MAX SPE cartridge. After a w...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.10.023

    authors: Campone L,Piccinelli AL,Celano R,Pagano I,Russo M,Rastrelli L

    更新日期:2018-04-01 00:00:00

  • Development of a laboratory technique for the evaluation of protease enzymes activity in goat and sheep milk.

    abstract::The shelf life of milk and its products is strongly influenced by the quality of raw milk. Several bacteria present in raw milk can produce proteases: among them, those from psychotropic microorganisms (e.g. Bacillus subtilis), which produce enzymes under refrigeration, cause the most serious problem. The interaction ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.10.125

    authors: Palomba R,Formisano G,Arrichiello A,Auriemma G,Sarubbi F

    更新日期:2017-04-15 00:00:00

  • Emulsion stability and dilatational viscoelasticity of ovalbumin/chitosan complexes at the oil-in-water interface.

    abstract::The contribution of the emulsion rheological properties and the viscoelastic of the interface adsorbed layer to the emulsification mechanism of ovalbumin (OVA)-chitosan (CS) mixtures were investigated. In comparison to the treatment with OVA alone and OVA/CS mixtures at pH 4.0, the addition of CS at pH 5.5 increased t...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.01.067

    authors: Xiong W,Ren C,Tian M,Yang X,Li J,Li B

    更新日期:2018-06-30 00:00:00

  • Changes in polyphenol content during production of grape juice concentrate.

    abstract::The production of grape juice concentrate on an industrial scale was evaluated and samples from the main steps of processing have been collected and analyzed. The sampling steps included the selection and washing of grapes (Nevsehir Patlak variety), pressing in order to obtain the juice separate from the seed and the ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2013.01.023

    authors: Capanoglu E,de Vos RC,Hall RD,Boyacioglu D,Beekwilder J

    更新日期:2013-08-15 00:00:00

  • Bioactive and yield potential of jelly palms (Butia odorata Barb. Rodr.).

    abstract::In this descriptive study, Butia odorata genotypes were evaluated for yield, fruit number, pulp yield, bioactive content (including phenolic compounds, carotenoid, anthocyanin, L-ascorbic acid, and fibre content), antioxidant potential, and phenotypic characteristics. Genotype 117 was the highest yielding, with an est...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2014.09.111

    authors: Beskow GT,Hoffmann JF,Teixeira AM,Fachinello JC,Chaves FC,Rombaldi CV

    更新日期:2015-04-01 00:00:00

  • Assessment of arsenic distribution, bioaccessibility and speciation in rice utilizing continuous extraction and in vitro digestion.

    abstract::Rice, a staple food for half the world's population, easily accumulates arsenic (As). Research on As distribution in rice protein and starch and its relationship with rice As bioaccessibility remains limited. This study investigated As distribution, chemical composition, As bioaccessibility and speciation in rice by c...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128969

    authors: Wang P,Yin N,Cai X,Du H,Fu Y,Geng Z,Sultana S,Sun G,Cui Y

    更新日期:2021-06-01 00:00:00

  • Encapsulation of eugenol by spray-drying using whey protein isolate or lecithin: Release kinetics, antioxidant and antimicrobial properties.

    abstract::The encapsulation of eugenol (E) by spray-drying using whey protein (WP) or soy lecithin (LE) and maltodextrin in combination with oleic acid (OA) and chitosan (CH) was analysed in order to obtain antioxidant and antimicrobial powders for food applications. Formulations with only WP or LE showed higher encapsulation e...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.05.115

    authors: Talón E,Lampi AM,Vargas M,Chiralt A,Jouppila K,González-Martínez C

    更新日期:2019-10-15 00:00:00

  • Effect of training systems on fatty acids and their derived volatiles in Cabernet Sauvignon grapes and wines of the north foot of Mt. Tianshan.

    abstract::C6 and C9 volatiles, originated from fatty acids, are important volatiles for 'Cabernet Sauvignon' grapes and wines. This study evaluated the influence of different training systems including Modified Vertical Shoot Positioned, (M-VSP); Fan training system with two trunks (F-TT); Fan training system with multiple trun...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2015.02.082

    authors: Xu XQ,Cheng G,Duan LL,Jiang R,Pan QH,Duan CQ,Wang J

    更新日期:2015-08-15 00:00:00

  • Chemical implications and time reduction of on-farm cocoa fermentation by Saccharomyces cerevisiae and Pichia kudriavzevii.

    abstract::The use of starters during fermentation has been gaining momentum as it can warrant high-quality chocolate. The objective of this study was to investigate the influence of Saccharomyces cerevisiae (Sc) and Pichia kudriavzevii (Pk) during on-farm fermentation on physico-chemical and microbiological characteristics and ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.127834

    authors: Chagas Junior GCA,Ferreira NR,Gloria MBA,Martins LHDS,Lopes AS

    更新日期:2021-02-15 00:00:00

  • Simultaneous voltammetric determination of four organic acids in fruit juices using multiway calibration.

    abstract::A sensitive, fast, and inexpensive square wave voltammetric method using a cobalt phthalocyanine modified carbon paste electrode was developed for simultaneous determination of citric, lactic, malic and tartaric acids in fruit juices. To overcome the strong overlap of voltammetric signals caused by calibrated and unca...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.06.005

    authors: Silva AC,Lourenço AS,de Araujo MCU

    更新日期:2018-11-15 00:00:00