Nuzzo Domenico, Picone Pasquale, Lozano Sanchez Jesus, Borras-Linares Isabel, Guiducci Alessandro, Muscolino Emanuela, Giacomazza Daniela, Sanfilippo Tiziana, Guggino Rossella, Bulone Donatella, Dispenza Clelia, San Biagio Pier Luigi, Lapasin Romano
Istituto per la Ricerca e l'Innovazione Biomedica, Consiglio Nazionale delle Ricerche, 90146 Palermo, Italy.
Department of Food Science and Nutrition, University of Granada, 18071 Granada, Spain.
Biology (Basel). 2022 Mar 9;11(3):416. doi: 10.3390/biology11030416.
The aim of the present work is the characterization of biscuit doughs enriched with pomegranate peel powder (PPP) at 3 (PPP3) and 5 (PPP5) wt% in the prospect of developing a fortified aliment as a support of the therapy of chronic inflammatory diseases of the intestinal tract. The total phenolic content of the powder was preliminarily evaluated. Then, the main compounds present in the PPP were identified by HPLC-ESI-TOF-MS analysis, being mainly hydrolysable tannins. The PPP was then treated at 180 °C for 20 min to mimic the baking treatment, and its water-soluble fraction (PPPwsf) was then added in the Caco-2 cell culture as a model of the intestinal epithelial barrier to verify its dose-dependent toxicity, ability in counteracting the oxidative stress, and anti-inflammatory action. Rheological experiments were performed to predict the macroscopic behavior of the PPP-added doughs during lamination and biscuit baking. SEM investigations gave their contribution to the microscopic comprehension of the dough structure. Finally, a consumer panel composed by thirty volunteers was enrolled to express its opinion on the sensory agreeableness of the biscuits prepared with two different concentrations of PPP compared with the reference dough. The discussion is focused on the biological effects of the main components found in the PPP.
本研究的目的是对添加了3 wt%（PPP3）和5 wt%（PPP5）石榴皮粉（PPP）的饼干面团进行特性分析，以期开发一种强化食品，作为肠道慢性炎症疾病治疗的辅助手段。首先对该粉末的总酚含量进行了初步评估。然后，通过HPLC-ESI-TOF-MS分析鉴定了PPP中存在的主要化合物，主要为可水解单宁。接着将PPP在180℃下处理20分钟以模拟烘焙过程，随后将其水溶性部分（PPPwsf）添加到作为肠上皮屏障模型的Caco-2细胞培养物中，以验证其剂量依赖性毒性、抵抗氧化应激的能力和抗炎作用。进行了流变学实验，以预测添加PPP的面团在压片和饼干烘焙过程中的宏观行为。扫描电子显微镜（SEM）研究有助于从微观角度理解面团结构。最后，招募了由30名志愿者组成的消费者小组，以表达他们对用两种不同浓度的PPP制备的饼干与参考面团相比的感官适宜性的看法。讨论集中在PPP中发现的主要成分的生物学效应上。
