Filipčev Bojana, Kojić Jovana, Miljanić Jelena, Šimurina Olivera, Stupar Alena, Škrobot Dubravka, Travičić Vanja, Pojić Milica
Institute of Food Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia.
Faculty of Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia.
Foods. 2023 Dec 5;12(24):4376. doi: 10.3390/foods12244376.
This study investigated the design of novel pasta enriched with different forms of wild garlic (WG): a powder, an extract and an encapsulated extract applied at three enrichment levels (low/middle/high). The effect of cooking on changes in the content of bioactive compounds, antioxidative activity, cooking behaviour, texture, colour and sensory properties of the cooked pasta was evaluated. WG preparations significantly increased the antioxidant potential (by 185-600%) as well as the content of phenolics (by 26-146%), flavonoids (by 40-360%) and potassium (up to three-fold) in the cooked pasta, depending on WG type and enrichment level. Flavonoids were dominantly present in the free form. Cooking resulted in a significant loss of flavonoids (39-75%) whereas phenolics were liberated from the matrix. The highest increase in total phenolics and antioxidant activity was exerted by the WG powder and extract. Pasta hardness and adhesiveness were increased, but encapsulated WG deteriorated cooking behaviour. The best-scored enriched pasta regarding sensory quality and texture was that enriched with WG powder at the low/moderate level.
本研究调查了富含不同形式野生大蒜（WG）的新型意大利面的设计：一种粉末、一种提取物和一种包封提取物，应用于三个富集水平（低/中/高）。评估了烹饪对熟意大利面中生物活性化合物含量变化、抗氧化活性、烹饪特性、质地、颜色和感官特性的影响。根据WG类型和富集水平，WG制剂显著提高了熟意大利面的抗氧化潜力（提高185 - 600%）以及酚类物质含量（提高26 - 146%）、黄酮类化合物含量（提高40 - 360%）和钾含量（高达三倍）。黄酮类化合物主要以游离形式存在。烹饪导致黄酮类化合物显著损失（39 - 75%），而酚类物质从基质中释放出来。WG粉末和提取物使总酚类物质和抗氧化活性增加最多。意大利面的硬度和粘性增加，但包封的WG使烹饪特性变差。在感官质量和质地上得分最高的富集意大利面是低/中等水平富含WG粉末的那种。
