Evaluation of the Phenolic Components, Fiber Content, Antioxidant Activity, and Prebiotic Capacity of a Shortbread Cookie Fortified with Hazelnut Skin Waste DOI Creative Commons
Lara Costantini, Giacomo Di Matteo, Martina Felli

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(23), P. 3814 - 3814

Published: Nov. 26, 2024

Food reformulation is a strategy to make healthier foods by using food waste matrices that are still nutritionally valid. A shortbread cookie was reformulated replacing hazelnut skin (HS) of the Tonda Gentile Romana variety (5% and 10%) refined flour proportionally decreasing butter amount. This resulted in significant, two- five-fold, increases antioxidant capacity compared with control, 5% 10% fortified recipes, respectively. Among most important antioxidants, gallic acid, catechin, phloridzin, protocatechuic acid were found. Moreover, here we found, for first time, HS from had high total fiber content (44.13 g/100 g), which insoluble fiber. Therefore, addition recipe caused significant increase content, making experimental earn nutritional claim "high content". Finally, preliminary evidence demonstrated HS, comparison 5%, following vitro upper gastrointestinal digestion, conferred prebiotic activity an culture

Language: Английский

Lactic acid fermentation of non-conventional plant-based protein extract DOI
Saverio Monica,

Elena Bancalari,

Lorenzo Siroli

et al.

Food Research International, Journal Year: 2025, Volume and Issue: 208, P. 116174 - 116174

Published: March 14, 2025

Language: Английский

Citations

1
Hazelnut skin polyphenolic green extract as a promising natural antioxidant in pork burgers: Assessment of quality parameters and consumer acceptance DOI Creative Commons

Katia D’Ambra,

Rosalinda Trovato, Giovanna Minelli

et al.

Food Research International, Journal Year: 2025, Volume and Issue: 202, P. 115764 - 115764

Published: Jan. 18, 2025

Given the increasing consumer focus on healthier and environmentally friendly foods, use of natural antioxidants in food production is becoming more common. The recovery these from agri-food waste crucial for a circular economy, as it revalues matrices that would otherwise become waste. This study aimed to assess antioxidant capacity hazelnut skin its green polyphenolic extract evaluate their effect some qualitative parameters pork burgers. Three types burgers were formulated: control group, two experimental groups with addition 2.5 % or 1 extract. On days 0 7 refrigerated storage (0-2 °C) such color, cooking losses, tenderness, lipid oxidation, volatile profile evaluated. Additionally, group panelists was asked acceptability color potential purchase. In both raw cooked burgers, at all times examined, showed significant improvement oxidative stability lower fat oxidation compounds compared which main indicators meat spoilage detected. Although, even if 7th day storage, HS HSE exhibited better stability, worsening terms tenderness. Overall, despite trade-offs, high emerge additives products.

Language: Английский

Citations

0
Specialised Metabolites in Hazelnuts and By-products and Biological Activities DOI
Lin He, Jiarui Zhao, Zhe Lin

et al.

Springer eBooks, Journal Year: 2025, Volume and Issue: unknown, P. 1 - 29

Published: Jan. 1, 2025

Language: Английский

Citations

0
Evaluation of the Phenolic Components, Fiber Content, Antioxidant Activity, and Prebiotic Capacity of a Shortbread Cookie Fortified with Hazelnut Skin Waste DOI Creative Commons
Lara Costantini, Giacomo Di Matteo, Martina Felli

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(23), P. 3814 - 3814

Published: Nov. 26, 2024

Food reformulation is a strategy to make healthier foods by using food waste matrices that are still nutritionally valid. A shortbread cookie was reformulated replacing hazelnut skin (HS) of the Tonda Gentile Romana variety (5% and 10%) refined flour proportionally decreasing butter amount. This resulted in significant, two- five-fold, increases antioxidant capacity compared with control, 5% 10% fortified recipes, respectively. Among most important antioxidants, gallic acid, catechin, phloridzin, protocatechuic acid were found. Moreover, here we found, for first time, HS from had high total fiber content (44.13 g/100 g), which insoluble fiber. Therefore, addition recipe caused significant increase content, making experimental earn nutritional claim "high content". Finally, preliminary evidence demonstrated HS, comparison 5%, following vitro upper gastrointestinal digestion, conferred prebiotic activity an culture

Language: Английский

Citations

1