Artichoke By-Product Extracts as a Viable Alternative for Shelf-Life Extension of Breadsticks
Abstract
:1. Introduction
2. Materials and Methods
2.1. Raw Materials
2.2. By-Product Extract Preparation
2.3. Total Polyphenol Content and Antioxidant Capacity of By-Product Extracts
2.4. Dough and Breadstick Preparation
2.5. Determination of Phenolic Fractions of Doughs and Breadsticks
2.6. Dough Rheological Measurements
2.6.1. Dough Extensibility (Kieffer Test)
2.6.2. Dough Stickiness
2.7. Breadstick Measurements
2.7.1. Texture Analysis
2.7.2. Moisture Content and Water Activity
2.7.3. Color Determination
2.7.4. Antioxidant Capacity
2.7.5. Oxidation Stability (OXITEST)
2.8. Statistical Analysis
3. Results and Discussion
3.1. Total Polyphenol Content and Antioxidant Capacity of By-Product Extracts
3.2. Rheological Parameters of Dough Samples (Dough Stickiness and Extensibility)
3.3. Moisture and Water Activity of Breadstick Samples
3.4. Textural and Color Parameters of Breadstick Samples
3.5. Polyphenol Content of Dough and Breadstick Samples
3.6. Antioxidant Capacity of Breadstick Samples
3.7. Estimated Shelf-Life of Breadsticks with OXITEST
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Sample 1 | Total Polyphenols mg GA 100 g−1 d.m. | DPPH TE μmol TE g−1 d.m. | ABTS μmol TE g−1 d.m. |
---|---|---|---|
BE | 1539 ± 64 b | 39.77 ± 2.30 b | 62.18 ± 5.19 b |
LE | 1256 ± 18 c | 32.37 ± 0.60 b | 55.05 ± 3.81 c |
SE | 2163 ± 206 a | 86.49 ± 16.31 a | 90.19 ± 9.20 a |
Samples 1 | Resistance to Extension (N) | Extensibility (mm) | Stickiness (N) |
---|---|---|---|
DCTRL | 0.13 ± 0.02 a | 63.44 ± 0.02 a | 0.35 ± 0.02 b |
DBE 1 | 0.12 ± 0.00 a | 63.29 ± 0.04 a | 0.35 ± 0.00 b |
DBE 2 | 0.12 ± 0.02 a | 62.51 ± 3.07 a | 0.39 ± 0.06 b |
DLE 1 | 0.12 ± 0.02 a | 60.27 ± 1.40 a | 0.42 ± 0.04 a |
DLE 2 | 0.11 ± 0.02 a | 63.60 ± 1.03 a | 0.45 ± 0.04 a |
DSE 1 | 0.11 ± 0.05 a | 61.55 ± 1.28 a | 0.37 ± 0.03 b |
DSE 2 | 0.11 ± 0.02 a | 61.47 ± 3.34 a | 0.40 ± 0.01 b |
Samples 1 | Moisture Content % | aw |
---|---|---|
BCTRL | 9.66 ± 0.11 d | 0.56 ± 0.01 d |
BBE 1 | 13.03 ± 0.61 ab | 0.73 ± 0.01 ab |
BBE 2 | 13.27 ± 0.20 a | 0.73 ± 0.01 a |
BLE 1 | 11.36 ± 0.29 bcd | 0.63 ± 0.04 bcd |
BLE 2 | 10.63 ± 1.84 cd | 0.61 ± 0.08 cd |
BSE 1 | 11.49 ± 0.82 abcd | 0.66 ± 0.04 abcd |
BSE 2 | 11.83 ± 0.08 abc | 0.69 ± 0.03 abc |
Samples 1 | Hardness (N) | Brittleness (mm) | L* | a* | b* | ΔE |
---|---|---|---|---|---|---|
BCTRL | 40.90 ± 0.94 a | 1.02 ± 0.01 d | 62.48 ± 0.39 c | 0.87 ± 0.17 a | 17.72 ± 0.36 bc | - |
BBE 1 | 35.75 ± 2.66 bc | 1.68 ± 0.24 ab | 62.93 ± 0.14 b | −0.15 ± 0.02 e | 16.62 ± 0.17 e | 1.56 |
BBE 2 | 31.75 ± 2.00 c | 1.87 ± 0.17 a | 63.53 ± 0.36 a | −0.39 ± 0.06 f | 17.01 ± 0.30 e | 1.79 |
BLE 1 | 39.14 ± 1.47 ab | 1.32 ± 0.05 cd | 63.31 ± 0.07 a | 0.31 ± 0.09 d | 17.02 ± 0.44 d | 1.22 |
BLE 2 | 38.90 ± 0.34 ab | 1.43 ± 0.19 bc | 62.65 ± 0.64 bc | 0.43 ± 0.12 c | 17.52 ± 0.30 c | 0.51 |
BSE 1 | 38.21 ± 2.23 ab | 1.61 ± 0.00 abc | 62.06 ± 0.46 d | 0.85 ± 0.07 a | 18.54 ± 0.38 a | 0.91 |
BSE 2 | 36.97 ± 1.02 ab | 1.46 ± 0.15 bc | 62.68 ± 0.19 bc | 0.62 ± 0.08 b | 17.96 ± 0.50 b | 0.40 |
Samples 1 | Soluble Fraction mg GAE 100 g−1 d.m. | Insoluble Fraction mg GAE 100 g−1 d.m. | Total Polyphenol Content mg GAE 100 g−1 d.m. |
---|---|---|---|
Doughs | |||
DCTRL | 83.5 ± 2.3 cA | 157.7 ± 0.8 abB | 241.2 ± 3.1 cA |
DBE 1 | 86.2 ± 3.6 cA | 160.1 ± 0.0 abB | 246.3 ± 3.6 bcA |
DBE 2 | 95.6 ± 5.9 abA | 162.9 ± 0.3 abA | 258.5 ± 5.6 aA |
DLE 1 | 82.8 ± 0.6 cA | 155.0 ± 4.4 bB | 237.8 ± 3.8 cA |
DLE 2 | 88.1 ± 1.0 bcA | 163.8 ± 1.0 aB | 251.9 ± 2.0 abA |
DSE 1 | 89.9 ± 0.7 abcA | 163.1 ± 0.8 aB | 253.0 ± 0.1 abA |
DSE 2 | 98.0 ± 7.0 aA | 162.0 ± 0.6 aB | 260.0 ± 6.5 aA |
Breadsticks | |||
BCTRL | 60.4 ± 0.0 bcB | 188.0 ± 8.5 aA | 248.4 ± 8.5 aA |
BBE 1 | 59.6 ± 1.6 bcB | 184.3 ± 6.1 aA | 243.9 ± 4.5 aA |
BBE 2 | 61.6 ± 4.5 bcB | 186.6 ± 9.7 aA | 248.2 ± 5.2 aA |
BLE 1 | 52.4 ± 1.5 dB | 194.1 ± 0.3 aA | 246.5 ± 1.7 aA |
BLE 2 | 55.9 ± 0.1 cdB | 192.4 ± 4.4 aA | 248.3 ± 4.4 aA |
BSE 1 | 61.6 ± 1.3 aB | 186.7 ± 4.06 aA | 248.4 ± 2.7 aA |
BSE 2 | 64.1 ± 0.6 aB | 181.9 ± 1.29 aA | 245.9 ± 0.7 aA |
Samples 1 | DPPH TE μmol TE g−1 d.m. | ∆ DPPH (%) | ABTS μmol TE g−1 d.m. | ∆ABTS (%) |
---|---|---|---|---|
BCTRL | 0.23 ± 0.01 d | - | 2.25 ± 0.10 e | - |
BBE 1 | 0.32 ± 0.05 bc | 38 | 2.66 ± 0.17 bcd | 18 |
BBE 2 | 0.37 ± 0.04 ab | 57 | 2.98 ± 0.13 a | 33 |
BLE 1 | 0.26 ± 0.02 cd | 13 | 2.42 ± 0.22 de | 8 |
BLE 2 | 0.29 ± 0.01 cd | 22 | 2.49 ± 0.07 cde | 11 |
BSE 1 | 0.35 ± 0.00 ab | 49 | 2.75 ± 0.02 abc | 22 |
BSE 2 | 0.39 ± 0.02 a | 69 | 2.83 ± 0.05 ab | 26 |
Parameters | Samples 1 | ||||||
---|---|---|---|---|---|---|---|
BCTRL | BBE 1 | BBE 2 | BLE 1 | BLE 2 | BSE 1 | BSE 2 | |
Estimated shelf-life (days) | 109 ± 1 d | 119 ± 3 cd | 157 ± 4 ab | 109 ± 3 d | 141 ± 8 bc | 156 ± 10 ab | 177 ± 5 a |
R2 | 0.995 | 0.997 | 0.998 | 0.996 | 0.998 | 0.997 | 0.998 |
Shelf-life extension (%) | − | 9 | 44 | 0 | 29 | 43 | 62 |
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Cannas, M.; Conte, P.; Piga, A.; Del Caro, A. Artichoke By-Product Extracts as a Viable Alternative for Shelf-Life Extension of Breadsticks. Foods 2024, 13, 2639. https://doi.org/10.3390/foods13162639
Cannas M, Conte P, Piga A, Del Caro A. Artichoke By-Product Extracts as a Viable Alternative for Shelf-Life Extension of Breadsticks. Foods. 2024; 13(16):2639. https://doi.org/10.3390/foods13162639
Chicago/Turabian StyleCannas, Michela, Paola Conte, Antonio Piga, and Alessandra Del Caro. 2024. "Artichoke By-Product Extracts as a Viable Alternative for Shelf-Life Extension of Breadsticks" Foods 13, no. 16: 2639. https://doi.org/10.3390/foods13162639