Bartella Lucia, Mazzotti Fabio, Talarico Ines Rosita, Santoro Ilaria, Di Donna Leonardo
Dipartimento di Chimica e Tecnologie Chimiche, Università della Calabria, Via P. Bucci, Cubo 12/D, I-87030 Rende, CS, Italy.
QUASIORA Laboratory, Agrinfra Research Net, Università della Calabria, Via P. Bucci, Cubo 12/D, I-87036 Arcavacata di Rende, CS, Italy.
Antioxidants (Basel). 2021 Oct 14;10(10):1619. doi: 10.3390/antiox10101619.
A new original process has been set-up to obtain hydroxytyrosol-enriched food by means of CO supercritical fluid extraction. The process is based on the direct adsorption of hydroxytyrosol on selected foodstuff (e.g., flour, whole-wheat flour, and sugar) when placed in contact with olive oil (which is known to contain this phenol) under controlled temperature and pressure conditions of supercritical CO. The transfer of the nutraceutical to the foodstuff was initially evaluated using a fortified olive oil model and was then applied to commercial olive oil and foodstuff. The yield of the hydroxytyrosol transfer was demonstrated to be quantitative. In order to prove the suitability of the final products, hydroxytyrosol-enriched flour was used to prepare a bread roll, which maintained the nutraceutical characteristics after the cooking. Finally, DPPH based experiments were performed to prove the radical scavenging activity of the functionalized foodstuff.
已经建立了一种新的原始工艺，通过超临界二氧化碳流体萃取来获得富含羟基酪醇的食品。该工艺基于在超临界二氧化碳的受控温度和压力条件下，当选定的食品（如面粉、全麦面粉和糖）与橄榄油（已知含有这种酚类物质）接触时，羟基酪醇直接吸附在食品上。首先使用强化橄榄油模型评估营养成分向食品的转移，然后将其应用于商业橄榄油和食品。结果表明，羟基酪醇转移的产率是定量的。为了证明最终产品的适用性，使用富含羟基酪醇的面粉制作了面包卷，该面包卷在烹饪后仍保持营养成分特性。最后，进行了基于二苯代苦味酰基自由基（DPPH）的实验，以证明功能化食品的自由基清除活性。
