Nartea Ancuta, Fanesi Benedetta, Pacetti Deborah, Lenti Lucia, Fiorini Dennis, Lucci Paolo, Frega Natale G, Falcone Pasquale M
Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università Politecnica delle Marche, Via Brecce Bianche, 60131, Ancona, Italy.
School of Science and Technology, Chemistry Division, University of Camerino, V. S. Agostino 1, I-62032, Camerino, MC, Italy.
Curr Res Food Sci. 2023 Jan 6;6:100437. doi: 10.1016/j.crfs.2023.100437. eCollection 2023.
Industrial cauliflower by-products still represent a no-value food waste, even though they are rich in bioactive compounds. With the aim of valorizing them, optimized special flours rich in glucobrassicin, lutein, β-carotene, and β-sitosterol obtained from leaves, orange and violet stalks were used at 10 and 30% w/w in the formulation of functional leavened bakery. For the first time, the effect of bioactive compounds enrichment in pizza products as well as the rheological properties were evaluated. As results, pizza making process affected the recovery of the bioactive compounds. The recovery of glucobrassicin and carotenoids in pizza depended on the aerial part of cauliflower. Pizza with violet stalks was the richest in glucobrassicin, providing 8.4 mg per portion (200 g). Pizza with leaves showed the highest carotenoid content with a 90% of recovery rate while pizza with orange stalks provided up to 5.8% of the phytosterols health claim requirement. All 10% enriched pizzas revealed viscoelastic and springiness properties similar to the control, contrary to 30% fortification level. Therefore, the use of 10% special flour in pizza should meet both technological industrial processing and consumer acceptance. Orange stalks are the most promising ingredients for high levels of fortification in pizzas.
工业用菜花副产品仍然是毫无价值的食物废料，尽管它们富含生物活性化合物。为了使其增值，从叶子、橙色和紫色茎中获得的富含葡萄糖硫苷、叶黄素、β-胡萝卜素和β-谷甾醇的优化特制面粉，以10%和30%（w/w）的比例用于功能性发酵烘焙食品的配方中。首次评估了生物活性化合物富集对披萨产品的影响以及流变学特性。结果表明，披萨制作过程会影响生物活性化合物的回收率。披萨中葡萄糖硫苷和类胡萝卜素的回收率取决于菜花的地上部分。用紫色茎制作的披萨中葡萄糖硫苷含量最高，每份（200克）提供8.4毫克。用叶子制作的披萨类胡萝卜素含量最高，回收率达90%，而用橙色茎制作的披萨提供了高达5.8%的植物甾醇健康声明要求量。与30%的强化水平相反，所有10%强化的披萨都显示出与对照相似的粘弹性和弹性特性。因此，在披萨中使用10%的特制面粉应既能满足工业加工工艺要求，又能被消费者接受。橙色茎是披萨中高水平强化最有前景的原料。
