Bioactive composition and sensory evaluation of innovative spaghetti supplemented with free or α-cyclodextrin chlatrated pumpkin oil extracted by supercritical CO2.
The feasibility of producing durum wheat pasta enriched with a lipophilic phytocomplex, extracted using supercritical carbon dioxide (SC-CO2), from ripe pumpkin, as free oil or as ready-to-mix oil/α-cyclodextrins (α-CDs) powder, was explored. Four types of pasta were prepared: (i) control spaghetti (S-CTRL); (ii) spaghetti supplemented with α-CDs (S-α-CD); (iii) spaghetti supplemented with pumpkin oil (S-Oil) and (iv) spaghetti supplemented with the pumpkin oil/α-CD powder (S-Oil/α-CD). The chemical, antioxidant, textural and sensory attributes of the different pasta were evaluated and compared. S-Oil and S-Oil/α-CD spaghetti were significantly enriched with phytosterols, squalene, carotenoids, tocochromanols and unsaturated fatty acids. Spaghetti containing α-CDs were slightly improved in terms of fiber content. Oil chlatration increased the stability of some bioactives during pasta production and ameliorated poor textural and sensory characteristics of the cooked spaghetti compared with S-Oil sample. S-Oil/α-CD spaghetti might be accepted by customers, if the potential health benefits were also explained.
['Durante|Miriana|M|', 'Lenucci|Marcello S|MS|', 'Gazza|Laura|L|', 'Taddei|Federica|F|', 'Nocente|Francesca|F|', 'De Benedetto|Giuseppe E|GE|', 'De Caroli|Monica|M|', 'Piro|Gabriella|G|', 'Mita|Giovanni|G|']
D002245:Carbon Dioxide D002851:Chromatography, High Pressure Liquid D025924:Chromatography, Supercritical Fluid D003296:Cooking D028464:Cucurbita D004043:Dietary Fiber D005227:Fatty Acids D005433:Flour D008401:Gas Chromatography-Mass Spectrometry D009822:Oils, Volatile D010636:Phenols D013053:Spectrophotometry D014908:Triticum D047391:alpha-Cyclodextrins
Durum wheat Antioxidant activity Bioactive compounds Dry pasta Novel ingredients Oil encapsulation Supercritical fluid extraction Supplemented foods