Characterization of New Flavored Oils Obtained Through the Co-Milling of Olives and Vegetable Food Products
Foods,
Год журнала:
2025,
Номер
14(4), С. 687 - 687
Опубликована: Фев. 17, 2025
Consumers
are
increasingly
attracted
to
innovative,
gourmand,
and
sustainable
food
products.
This
has
led
a
growing
interest
in
flavored
olive
oils
through
co-milling
processing.
study
explores
the
production
characterization
of
obtained
by
olives
with
orange
pomace,
black
pepper,
hemp
seeds,
aiming
enhance
their
sensory
compositional
properties
while
promoting
sustainability
valorization
agri-food
by-products.
The
control
samples
were
analyzed
for
free
acidity,
tocopherols,
phenolic
compounds,
volatiles,
profiles.
exhibited
an
acceptable
hydrolytic
state
peculiar
notes,
depending
on
ingredients
used,
as
well
enhanced
qualities.
research
highlights
potential
using
oranges
by-products
oil
production,
offering
innovative
approach
reducing
waste,
possibility
future
industrial
applications.
Язык: Английский
Turmeric-flavoured olive oil: A promising path to natural antioxidant benefits
Journal of Agriculture and Food Research,
Год журнала:
2024,
Номер
16, С. 101111 - 101111
Опубликована: Март 15, 2024
The
influence
of
the
addition
Curcuma
longa
(turmeric)
powder
to
Ottobratica
variety
extra
virgin
olive
oil
(EVOO)
by
using
malaxation
or
infusion
processes
obtain
flavoured
(FVOO)
was
determined.
FVOO
monitored
during
one
year
storage
at
room
temperature
in
dark.
obtained
process
(CM)
showed
lowest
free
acidity
value,
irrespective
time
considered.
C*
values
7.23
vs
6.38
and
6.79
were
recorded
for
(CI)
CM
FVOO,
respectively.
Moreover,
exhibited
highest
radical
scavenging
activity
with
IC50
9.48
3.49
μg
mL−1
T0
DPPH
ABTS
tests,
However,
turmeric
did
not
improve
bioactivity
against
key
enzymes
involved
metabolic
syndrome.
Collectively
our
data
have
demonstrated,
once
again,
how
enrichment
EVOO
an
aromatic
functional
matrix
such
as
does
always
lead
improvement
its
intrinsic
characteristics
despite
fact
that
it
may
be
appreciated
consumer
sensorial
characteristics.
Язык: Английский
Reuse of Almond Skin to Formulate a New Gluten- and Lactose-Free Bakery Product
Foods,
Год журнала:
2024,
Номер
13(23), С. 3796 - 3796
Опубликована: Ноя. 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.
Язык: Английский