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Article

Effects of Allium ursinum L. Leaves and Egg Amount on Quality Attributes, Polyphenol Content, and Antioxidant Capacity of Pasta

by
Cristina Adriana Rosan
1,†,
Mariana Florica Bei
1,
Alexandra Cristina Tocai (Moţoc)
2,
Manuel Alexandru Gitea
3,† and
Simona Ioana Vicas
1,2,*
1
Department of Food Engineering, Faculty of Environmental Protection, University of Oradea, 26 Gen. Magheru Street, 410048 Oradea, Romania
2
Doctoral School of Biomedical Science, University of Oradea, 410087 Oradea, Romania
3
Department of Agriculture, Faculty of Environmental Protection, University of Oradea, 26 Gen. Magheru Street, 410048 Oradea, Romania
*
Author to whom correspondence should be addressed.
These authors contributed equally to this work.
Appl. Sci. 2024, 14(17), 7517; https://doi.org/10.3390/app14177517
Submission received: 30 July 2024 / Revised: 17 August 2024 / Accepted: 23 August 2024 / Published: 25 August 2024
(This article belongs to the Special Issue Advances in Bioactive Compounds from Plants and Their Applications)

Abstract

Pastas enriched with vegetables are premium nutritious products and their consumption can bring significant health benefits. Recent studies have reported a high content of bioavailable phytochemical compounds in Allium ursinum L.; as such, it can be used in the development of functional food products. This study involved the evaluation of 10 varieties of pasta. Five of these varieties were made from white flour and varying amounts of egg (Ctrl_1–Ctrl_5). The other five varieties (AU_1–AU_5) contained fresh shredded wild garlic leaves in equal proportions (20 g) in addition to the corresponding ingredients (white flour and egg). All pasta variants were investigated for their cooking properties and the presence of bioactive compounds and antioxidant capacity in the raw and cooked pasta. Sensory analysis was conducted on all types of cooked pasta, and results indicated that the pasta with the least quantity of eggs was the most favoured variant. Additionally, the pasta that was enhanced with wild garlic leaves received the highest rating for “overall quality”. According to our results, the optimal cooking time (OCT) increased when the quantity of eggs was raised, but when wild garlic leaves were present, OCT decreased in comparison to the control samples. A significant decrease (p < 0.05) in the cooking parameters, swelling index, and water absorption was observed in both egg pasta (Ctrl) and egg pasta enriched with A. ursinum L. (AU). However, compared to the corresponding egg pasta, the presence of wild garlic in pasta generally produced higher values in SI and WA. Pastas enriched with wild garlic are rich in polyphenols (TPh), with a content ranging from 82.44 to 94.62 µg GAE/g dw, and also exhibit antioxidant properties. The amount of total polyphenol significantly decreases (p < 0.05) during cooking varies depending on the composition of the pasta. The pasta with the highest egg content (AU_5) had the lowest loss of polyphenols, equivalent to 55.35%. Our investigations indicate that producing pasta with eggs and fresh wild garlic leaves results in a valuable food product with a good sensory score, enriched in bioactive components, with essential nutrients that maintains cooking qualities.
Keywords: pasta; cooked quality; A. ursinum L.; wild garlic; antioxidant properties; phenolic compounds; sensory quality pasta; cooked quality; A. ursinum L.; wild garlic; antioxidant properties; phenolic compounds; sensory quality

Share and Cite

MDPI and ACS Style

Rosan, C.A.; Bei, M.F.; , A.C.T.; Gitea, M.A.; Vicas, S.I. Effects of Allium ursinum L. Leaves and Egg Amount on Quality Attributes, Polyphenol Content, and Antioxidant Capacity of Pasta. Appl. Sci. 2024, 14, 7517. https://doi.org/10.3390/app14177517

AMA Style

Rosan CA, Bei MF, ACT, Gitea MA, Vicas SI. Effects of Allium ursinum L. Leaves and Egg Amount on Quality Attributes, Polyphenol Content, and Antioxidant Capacity of Pasta. Applied Sciences. 2024; 14(17):7517. https://doi.org/10.3390/app14177517

Chicago/Turabian Style

Rosan, Cristina Adriana, Mariana Florica Bei, Alexandra Cristina Tocai (Moţoc), Manuel Alexandru Gitea, and Simona Ioana Vicas. 2024. "Effects of Allium ursinum L. Leaves and Egg Amount on Quality Attributes, Polyphenol Content, and Antioxidant Capacity of Pasta" Applied Sciences 14, no. 17: 7517. https://doi.org/10.3390/app14177517

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