Santagata Gabriella, Zannini Domenico, Mallardo Salvatore, Boscaino Floriana, Volpe Maria Grazia
National Research Council, Institute of Polymers, Composites and Biomaterials, Via Campi Flegrei 34, 80078 Pozzuoli, Italy.
Institute of Food Science, National Research Council, Via Roma 64, 83100 Avellino, Italy.
Foods. 2021 Oct 26;10(11):2585. doi: 10.3390/foods10112585.
This study shows the chemical-physical and nutritional results obtained using food-grade sea water for the preparation of fresh pasta with respect to those prepared with tap water. obtained by mixing the flour with seawater (GSW) were compared with traditional made with tap water (GTW). The contents of sodium chloride, macro and micro elements, volatile molecules profile, thermal properties, and morphological analysis were investigated in both types. The analysis of chlorides showed that the samples prepared with sea water had a significantly lower NaCl content after cooking in comparison with those prepared with tap water. These results were also confirmed by the inductively coupled plasma (ICP) analysis for sodium content. The profiles of the volatile molecules acquired by gas chromatography-mass spectrometry (GC-MS) evidenced significant differences between the groups of aromatic molecules of the two typologies of samples. Morphological analysis evidenced that both raw and cooked GSW were structurally tightened whereas GTW showed a labile and weak macromolecular network. In addition, GSW was more thermally stable than GTW , as evidenced by thermogravimetric analysis (TGA).
本研究展示了使用食品级海水制备新鲜面食相对于使用自来水制备新鲜面食所获得的化学物理和营养结果。将面粉与海水混合（GSW）制备的面食与用自来水制备的传统面食（GTW）进行了比较。对两种类型的面食都进行了氯化钠、常量和微量元素含量、挥发性分子谱、热性质以及形态分析。氯化物分析表明，与用自来水制备的样品相比，用海水制备的样品在烹饪后氯化钠含量显著更低。电感耦合等离子体（ICP）钠含量分析也证实了这些结果。通过气相色谱 - 质谱联用（GC - MS）获得的挥发性分子谱表明，两组样品的芳香族分子之间存在显著差异。形态分析表明，生的和熟的GSW在结构上都更紧密，而GTW显示出不稳定且脆弱的大分子网络。此外，热重分析（TGA）表明，GSW比GTW具有更高的热稳定性。
