Reuse of Almond Skin to Formulate a New Gluten- and Lactose-Free Bakery Product DOI Creative Commons

Lucia Francesca Vuono,

Vincenzo Sicari, Antonio Mincione

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(23), P. 3796 - 3796

Published: Nov. 26, 2024

This work aimed to propose the reuse of processing waste from Sicilian almond (Prunus amygdalus Batsch.) cultivar Tuono for formulation a new functional baked product (muffin) that is gluten- and lactose-free. Muffins were prepared using orange juice, rice flour, extra virgin olive oil, enriched skin (3% 6% w/w). The chemical-physical parameters, total phenols, flavonoids (TPC TFC), as well biological properties ingredients muffins, evaluated. Sensory analyses also conducted. DPPH, ABTS, β-carotene bleaching, FRAP tests applied measure antioxidant potential. Muffin extracts tested against α-amylase α-glucosidase enzymes. with (M6) showed highest TPC TFC values 26.96 mg gallic acid equivalent (GAE)/g 24.12 quercetin (QE)/g, respectively. M6 exerted promising activity an inhibitor lipid peroxidation, IC50 15.44 μg/mL at 30 min incubation. Moreover, muffin inhibitory effect (IC50 51.82 μg/mL). Based on obtained results supported by sensory analysis, muffins should be proposed example upcycling development bakery product.

Language: Английский

Development of Functional Muffins with Fruits of the Chilean Forest (Calafate and Maqui) and Supplemented with Prebiotic Fiber DOI Creative Commons
Paula García Milla, Rocío Peñalver, Gema Nieto

et al.

Applied Sciences, Journal Year: 2024, Volume and Issue: 14(17), P. 7757 - 7757

Published: Sept. 2, 2024

Inadequate nutrient intake, coupled with increased oxidative stress, leads to an imbalance responsible for the current major diseases. Many foods have traditionally been used as traditional medicine, including native berries from southern Chile. Both Maqui and Calafate possess high antioxidant activity, which grants them medicinal power makes excellent alternative improving health. The aim of this study is create a functional food therapeutic properties capable counteracting stress thereby contributing people’s To achieve this, muffin inulin, Maqui, has developed. results show that incorporation inulin alone increases fiber content capacity muffins; however, contribute significantly more. Furthermore, contents phenolic compounds are elevated, increase in folic acid observed samples compared control. We can conclude producing products be enhance nutritional value activity bakery products, providing nutrients while also delivering unique characteristics color, aroma, flavor, making appealing consumers.

Language: Английский

Citations

0
Reuse of Almond Skin to Formulate a New Gluten- and Lactose-Free Bakery Product DOI Creative Commons

Lucia Francesca Vuono,

Vincenzo Sicari, Antonio Mincione

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(23), P. 3796 - 3796

Published: Nov. 26, 2024

This work aimed to propose the reuse of processing waste from Sicilian almond (Prunus amygdalus Batsch.) cultivar Tuono for formulation a new functional baked product (muffin) that is gluten- and lactose-free. Muffins were prepared using orange juice, rice flour, extra virgin olive oil, enriched skin (3% 6% w/w). The chemical-physical parameters, total phenols, flavonoids (TPC TFC), as well biological properties ingredients muffins, evaluated. Sensory analyses also conducted. DPPH, ABTS, β-carotene bleaching, FRAP tests applied measure antioxidant potential. Muffin extracts tested against α-amylase α-glucosidase enzymes. with (M6) showed highest TPC TFC values 26.96 mg gallic acid equivalent (GAE)/g 24.12 quercetin (QE)/g, respectively. M6 exerted promising activity an inhibitor lipid peroxidation, IC50 15.44 μg/mL at 30 min incubation. Moreover, muffin inhibitory effect (IC50 51.82 μg/mL). Based on obtained results supported by sensory analysis, muffins should be proposed example upcycling development bakery product.

Language: Английский

Citations

0