Carullo Gabriele, Scarpelli Francesca, Belsito Emilia Lucia, Caputo Paolino, Oliviero Rossi Cesare, Mincione Antonio, Leggio Antonella, Crispini Alessandra, Restuccia Donatella, Spizzirri Umile Gianfranco, Aiello Francesca
Department of Biotechnology, Chemistry and Pharmacy, Department of Excellence 2018-2022, University of Siena, Via Aldo Moro 2, 53100 Siena, Italy.
Department of Pharmacy, Health and Nutritional Sciences, Department of Excellence 2018-2022, University of Calabria, Edificio Polifunzionale, 87036 Rende, Italy.
Foods. 2020 Oct 29;9(11):1569. doi: 10.3390/foods9111569.
The aim of this investigation was to prepare two solid mixtures containing a soluble polymorph of (+)-catechin and mucic (MUC) or tartaric (TAR) acids as new leavening agents. The solid mixtures were based on a polymorph of (+)-catechin, characterized through Powder X-ray Diffraction (PXRD) analysis and assayed in antioxidant and solubility assays. The dough samples were studied by dynamic rheological tests, while muffins were studied through Headspace Solid-Phase Microextraction (HS-SPME)/ Gas Chromatography-Mass Spectrometry (GC-MS) analysis to identify volatile compounds, tests to evaluate antioxidant properties, and sensory analyses. TAR powder showed a solubility in water almost one order of magnitude increased with respect to commercial (+)-catechin (40.0 against 4.6 mg mL) and increased antioxidant performances. In particular, TAR showed total phenolic content (TPC) and total antioxidant capacity (TAC) values of 0.0298 ± 0.021 and 0.0081 ± 0.0009 meq CT/g, while MUC showed better results in terms of 2,2-diphenyl-1-picrylhydrazyl) acid (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid (ABTS), 0.518 ± 0.015 and 0.112 ± 0.010mg/mL, respectively. MS analysis identified different compounds derived from the lipid oxidation process. Muffins obtained using both powders showed interesting outcomes regarding dough process and appreciable appearance/olfactory/taste/texture profiles. Muffins obtained from TAR-based mixture showed also a total phenolic content of 0.00175 meq CT/g muffin, and almost two times improved TAC and scavenger activity against DPPH radical. The formulated powders could be used as suitable health-promoting ingredients in the food industry.
本研究的目的是制备两种固体混合物，其中含有（+）-儿茶素的可溶性多晶型物与粘酸（MUC）或酒石酸（TAR）作为新型膨松剂。这些固体混合物基于（+）-儿茶素的一种多晶型物，通过粉末X射线衍射（PXRD）分析进行表征，并在抗氧化和溶解度测定中进行检测。面团样品通过动态流变学测试进行研究，而松饼则通过顶空固相微萃取（HS-SPME）/气相色谱-质谱联用（GC-MS）分析来鉴定挥发性化合物、评估抗氧化性能的测试以及感官分析。TAR粉末在水中的溶解度相对于市售（+）-儿茶素几乎增加了一个数量级（40.0对4.6 mg/mL），并且抗氧化性能有所提高。特别是，TAR的总酚含量（TPC）和总抗氧化能力（TAC）值分别为0.0298±0.021和0.0081±0.0009 meq CT/g，而MUC在2,2-二苯基-1-苦基肼（DPPH）和2,2'-联氮双（3-乙基苯并噻唑啉-6-磺酸）（ABTS）方面表现更好，分别为0.518±0.015和0.112±0.010mg/mL。质谱分析鉴定出了脂质氧化过程中产生的不同化合物。使用这两种粉末制成的松饼在面团加工方面表现出有趣的结果，并且外观/嗅觉/味道/质地特征可观。由基于TAR的混合物制成的松饼还显示出总酚含量为0.00175 meq CT/g松饼，并且对DPPH自由基的TAC和清除活性提高了近两倍。所配制的粉末可作为食品工业中合适的促进健康成分使用。
