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Miriana Durante
Bologna, 21 Ottobre 2016
OR4: Innovazione di prodotto alimentare e rapporti alimenti e Salute
Obiettivo (ISPA-LE)
Estrazione con CO2 supercritica e caratterizzazione dimolecole funzionalmente attive da zucca
Progetto CISIA
(Conoscenze Integrate per la Sostenibilità e l’innovazione del made in Italy Agroalimentare)
Progetto CISIA
(Conoscenze Integrate per la Sostenibilità e l’innovazione del made in Italy Agroalimentare)
Fruits and vegetables, are valuablesources of functional ingredients suitableto be incorporated into pasta to improveits nutritional and heath promoting value
Enriched pasta with protein and essential amino acid
Enriched pasta showed higher antioxidantactivity, PUFA, carotenoids and/or phenolsthan non supplemented controls
Cucurbita moschata Duch cv Lunga Gialla di Napoli
Extraction of molecules of biological value with green technologies
Purpose
Effect of dehydration method on vitamin E and carotenoids yields
SC-CO2
extractionSC-CO2
extractionSC-CO2
extraction
Effect of dehydration method on vitamin E and carotenoids yields
…..resulted the method of choice…..resulted the method of choice
Oil yield
Oven-dried Freeze-dried
g/1
00 d
.m.
0
1
2
3
4
5
Vitamin E Carotenoids
µg/
g oi
l
0
4000
8000
12000
16000
Oven-dried
Freeze-dried
A
B
A
A
B
B
Oil yield
Oven-dried Freeze-dried
g/1
00 d
.m.
0
1
2
3
4
5
Vitamin E Carotenoids
µg/
g oi
l
0
4000
8000
12000
16000
Oven-dried
Freeze-dried
A
B
A
A
B
B
oven dried matrix was mixed with milled pumpkin seeds (co-matrix) (1:1, w/w)
Effect of the addition of seeds as a co-matrix on vitamin E and carotenoid yieldsEffect of the addition of seeds as a co-matrix on vitamin E and carotenoid yields
SC-CO2 extraction
2
Carotenoids (mg/100 g oleoresin)
Lutein 5.6±0.4
α-Carotene 233.2±8.5
β-Carotene 224.3±7.6
Totale 463.1±16.5
Vitamin E (mg/100 g oleoresin)
α-T 55.3±2.6
β,γ-T 131.8±9.5
α-T3 5.2±0.5
β,γ-T3 273.1±8.6
Total 465.4±21.2
Fatty acid composition (%)
Palmitic (C16:0) 17.9±0.9
Stearic (C18:0) 8.8±1.2
Oleic (C18:1 n-9) 19.1±3.4
Linoleic (C18:2n-6) 45.3±3.8
Linolenic (C18:3 n-3) 8.9±2.2
SFA 26.7±2.1
MUFA 19.1±3.4
PUFA 54.2±6.0
PUFA/SFA 2.0
n-6/n-3 5.1
Carotenoids (mg/100 g oleoresin)
Lutein 5.6±0.4
α-Carotene 233.2±8.5
β-Carotene 224.3±7.6
Totale 463.1±16.5
Vitamin E (mg/100 g oleoresin)
α-T 55.3±2.6
β,γ-T 131.8±9.5
α-T3 5.2±0.5
β,γ-T3 273.1±8.6
Total 465.4±21.2
Fatty acid composition (%)
Palmitic (C16:0) 17.9±0.9
Stearic (C18:0) 8.8±1.2
Oleic (C18:1 n-9) 19.1±3.4
Linoleic (C18:2n-6) 45.3±3.8
Linolenic (C18:3 n-3) 8.9±2.2
SFA 26.7±2.1
MUFA 19.1±3.4
PUFA 54.2±6.0
PUFA/SFA 2.0
n-6/n-3 5.1
Pumpkin oleoresin (matrix/co-matrix) is a source of:
PUFA/SFA and n6/n3ratio used to assess thenutritional quality of thelipid fraction of foods.
“Balanced diet” suggest PUFA/SFA > 0.4, n6/n3 ratio 4÷10
Purpose
2012, 60 (42), pp 10689–10695
Micro- or nano-carrier formulation to improve oleoresin stability,solubility and drug deliveryMicro- or nano-carrier formulation to improve oleoresin stability,solubility and drug delivery
Extrusion or Emulsification
α-Cyclodextrins
biocompatibile
non-toxicity
biodegradable
Inclusion complexationInclusion complexation
CyclodextrinsCyclodextrins
hydrophilic outer surface
hydrophobic central cavity
CDs have different ability to form
inclusion complexes with specific
guest compounds
CDs have different ability to form
inclusion complexes with specific
guest compounds
Application of α-cyclodextrin in the food industryApplication of α-cyclodextrin in the food industry
SaSaSaSa
Applications of α-cyclodextrins in the food industryApplications of α-cyclodextrins in the food industry
VOLATILE OR SENSITIVE INGREDIENTS
OIL-IN-WATER EMULSIONS
Stabilizer EmulsifierCONFECTIONERY FILLINGS
Soluble dietary fiber
Fluffy powdery complex, with very little visible clumps
N2, agitation (16-24 h)at room temperature
Added oleoresin
Aqueous suspension of α-CDs/oleoresin
(1:0.5 molar ratio)
Aqueous suspension of α-CDs/oleoresin
(1:0.5 molar ratio)
Freeze dried
α-CDs dissolved in deionized water at 25°C
α-CDs dissolved in deionized water at 25°C
α-CDs encapsulated pumpkin oleoresin extracted by supercritical CO2α-CDs encapsulated pumpkin oleoresin extracted by supercritical CO2
Characteristics of a-CDs encapsulatedoleoresin by Scanning ElectronMicroscopy
Characteristics of a-CDs encapsulatedoleoresin by Scanning ElectronMicroscopy
Study of complex formation by DSC(Differential Scanning Calorimetry)
These evidences indicate that α-CDs have a general protective effect on oleoresin and offer an indirect
proof of oleoresin encapsulation
These evidences indicate that α-CDs have a general protective effect on oleoresin and offer an indirect
proof of oleoresin encapsulation
Study of complex formation by FTIR-ATR(Fourier Transform Infrared Spectroscopy)
Effect of storage conditions on carotenoid, vitamin E and fatty acid content of free and a-CD encapsulated oleoresins
Incapsulated: 60-70% retention
Free: 20%
Time course of the amounts of carotenoids, during storage of free and encapsulatedoleoresins in different conditions
Lutein
α-carotene
β-carotene
Time course of the amounts of vitamin E: tocopherols (T) and tocotrienols (T3)during storage of free and encapsulated oils in different conditions.
Vitamin E degradation rateIn free and incapsulated oleoresin,β,γ T3=αT3 > αT > β,γ T
Tocopherols
Tocotrienols
α-T
β,γ-T
α-T3
β,γ-T3
α-Cds encapsulated oleoresin
25°C, dark
Fatt
y a
cid
(%
)0
20
40
60
80
4°C, dark
SFA MUFA PUFA
Fatty a
cid
s (
%)
0
20
40
60
80
25°C, light
Fatt
y a
cid
(%
)
0
20
40
60
80
SFA MUFA PUFA
Fatty a
cid
(%
)
0
20
40
60
80
T=120gg T=120gg
T=0T=0
Time course of the amounts of fatty acids
25°C, dark
Fatt
y a
cid
(%
)
0
20
40
60
80
4°C, dark
SFA MUFA PUFA
Fatty a
cid
s (
%)
0
20
40
60
80
25°C, light
Fatt
y a
cid
(%
)
0
20
40
60
80
The ratio PUFA/SFA (> 0.4)
may be used as a tool to understand some responses to storage
The ratio PUFA/SFA (> 0.4)
may be used as a tool to understand some responses to storage
PUFA/SFA: 1.80PUFA/SFA: 1.80
PUFA/SFA: 0.07aPUFA/SFA: 0.07a
PUFA/SFA: 0.24aPUFA/SFA: 0.24a
PUFA/SFA: 0.16aPUFA/SFA: 0.16a
PUFA/SFA: 0.23aPUFA/SFA: 0.23a
PUFA/SFA: 1.94aPUFA/SFA: 1.94a
T=120gg T=120gg
T=0T=0
PUFA/SFA: 1.30bPUFA/SFA: 1.30b PUFA/SFA: 1.83aPUFA/SFA: 1.83a
SFA MUFA PUFA
Fatt
y a
cid
(%
)
0
20
40
60
80
Free oleoresin
PUFA/SFA: 2.02aPUFA/SFA: 2.02a
Different letters indicate significant differences versus initial storage time (p < 0.05)
Purpose
Pumpkin oleoresin/α-CD complex is been used as ready-to mix high-quality stableingredients in the preparation of spaghetti simultaneously enriched with:antioxidants, PUFA and fibers
Spaghetti supplemented of
% RDA
Raw pasta
Control CDs Oleoresin Oleoresin/CDs
Vitamin E 0.47 0.81 2.5 3.7
Vitamin A 0 0 11.8 17
% RDA
Raw pasta
Control CDs Oleoresin Oleoresin/CDs
Vitamin E 0.47 0.81 2.5 3.7
Vitamin A 0 0 11.8 17
Oleoresins extracted by SC-CO2 are efficiently included in α-CDs
Upon storage, the retention of bioactives was higher in oleoresin/α-CD complexstored at 4°C than in the corresponding free oleoresins: encapsulation and lowtemperature have a synergistic effect in preventing the degradation against oxidationof bioactives.
Spaghetti supplemented with antioxidants and soluble dietaryfibers in the form of SC-CO2 pumpkin oleoresin/α-cyclodextrins complexes are…
…a good source of bioactive compounds providing a substantial proportion of the
Recommended Daily Allowance for
E and A vitamins
…Conclusions
Miriana Durante
Paola Fini
Giovanni Mita
Pierpaolo Marrese
Vito Rizzi
Marcello Lenucci
Laura Gazza
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