Pinto Diana, Moreira Manuela M, Vieira Elsa F, Švarc-Gajić Jaroslava, Vallverdú-Queralt Anna, Brezo-Borjan Tanja, Delerue-Matos Cristina, Rodrigues Francisca
REQUIMTE/LAQV, ISEP, Polytechnic of Porto, rua Dr. António Bernardino de Almeida, 4249-015 Porto, Portugal.
Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.
Foods. 2023 Feb 2;12(3):640. doi: 10.3390/foods12030640.
Chestnut () shells (CSs), an undervalued agro-industrial biowaste, have arisen as a source of bioactive compounds with promising health-promoting effects. This study attempted, for the first time, to develop a functional food, namely cookies, using a CS extract obtained by an eco-friendly technology (subcritical water extraction). The cookies were characterized regarding their nutritional composition, total phenolic and flavonoid contents (TPC and TFC, respectively), antioxidant/antiradical activities, phenolic profile, and sensory evaluation. The results demonstrated that the CS-extract-enriched cookies were mainly composed of carbohydrates (53.92% on dry weight (dw)), fat (32.62% dw), and fiber (5.15% dw). The phenolic profile outlined by HPLC-PDA revealed the presence of phenolic acids, flavonoids, and hydrolysable tannins, attesting to the high TPC and TFC. The in vitro antioxidant/antiradical effects proved the bioactivity of the functional cookies, while the sensory evaluation unveiled excellent scores on all attributes (≥6.25). The heatmap diagram corroborated strong correlations between the TPC and antioxidant/antiradical properties, predicting that the appreciated sensory attributes were closely correlated with high carbohydrates and phenolic compounds. This study encourages the sustainable recovery of antioxidants from CSs and their further employment as an active nutraceutical ingredient in functional cookies.
板栗（）壳（CSs）是一种未得到充分重视的农业工业生物废料，现已成为具有促进健康作用的生物活性化合物的来源。本研究首次尝试利用通过环保技术（亚临界水萃取）获得的CS提取物开发一种功能性食品，即曲奇饼干。对这些曲奇饼干的营养成分、总酚和黄酮含量（分别为TPC和TFC）、抗氧化/抗自由基活性、酚类物质谱以及感官评价进行了表征。结果表明，富含CS提取物的曲奇饼干主要由碳水化合物（干重（dw）的53.92%）、脂肪（dw的32.62%）和纤维（dw的5.15%）组成。HPLC - PDA分析得出的酚类物质谱显示存在酚酸、黄酮类化合物和可水解单宁，这证明了其较高的TPC和TFC。体外抗氧化/抗自由基作用证明了功能性曲奇饼干的生物活性，而感官评价在所有属性上都给出了优异的分数（≥6.25）。热图证实了TPC与抗氧化/抗自由基特性之间的强相关性，预测令人赞赏的感官属性与高碳水化合物和酚类化合物密切相关。本研究鼓励从CSs中可持续回收抗氧化剂，并将其进一步用作功能性曲奇饼干中的活性营养成分。
