Development and Characterization of Functional Cookies Enriched with Chestnut Shells Extract as Source of Bioactive Phenolic Compounds

Detalhes bibliográficos
Autor(a) principal: Pinto, Diana
Data de Publicação: 2023
Outros Autores: Moreira, Manuela M., Vieira, Elsa F., Švarc-Gajić, Jaroslava, Vallverdú-Queralt, Anna, Brezo-Borjan, Tanja, Delerue-Matos, Cristina, Rodrigues, Francisca
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.22/22494
Resumo: Chestnut (Castanea sativa) shells (CSs), an undervalued agro-industrial biowaste, have arisen as a source of bioactive compounds with promising health-promoting effects. This study attempted, for the first time, to develop a functional food, namely cookies, using a CS extract obtained by an eco-friendly technology (subcritical water extraction). The cookies were characterized regarding their nutritional composition, total phenolic and flavonoid contents (TPC and TFC, respectively), antioxidant/antiradical activities, phenolic profile, and sensory evaluation. The results demonstrated that the CS-extract-enriched cookies were mainly composed of carbohydrates (53.92% on dry weight (dw)), fat (32.62% dw), and fiber (5.15% dw). The phenolic profile outlined by HPLC-PDA revealed the presence of phenolic acids, flavonoids, and hydrolysable tannins, attesting to the high TPC and TFC. The in vitro antioxidant/antiradical effects proved the bioactivity of the functional cookies, while the sensory evaluation unveiled excellent scores on all attributes (≥6.25). The heatmap diagram corroborated strong correlations between the TPC and antioxidant/antiradical properties, predicting that the appreciated sensory attributes were closely correlated with high carbohydrates and phenolic compounds. This study encourages the sustainable recovery of antioxidants from CSs and their further employment as an active nutraceutical ingredient in functional cookies.
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spelling Development and Characterization of Functional Cookies Enriched with Chestnut Shells Extract as Source of Bioactive Phenolic CompoundsCastanea sativaFunctional foodNutritional compositionBioactivityPhenolic compoundsSensory analysisChestnut (Castanea sativa) shells (CSs), an undervalued agro-industrial biowaste, have arisen as a source of bioactive compounds with promising health-promoting effects. This study attempted, for the first time, to develop a functional food, namely cookies, using a CS extract obtained by an eco-friendly technology (subcritical water extraction). The cookies were characterized regarding their nutritional composition, total phenolic and flavonoid contents (TPC and TFC, respectively), antioxidant/antiradical activities, phenolic profile, and sensory evaluation. The results demonstrated that the CS-extract-enriched cookies were mainly composed of carbohydrates (53.92% on dry weight (dw)), fat (32.62% dw), and fiber (5.15% dw). The phenolic profile outlined by HPLC-PDA revealed the presence of phenolic acids, flavonoids, and hydrolysable tannins, attesting to the high TPC and TFC. The in vitro antioxidant/antiradical effects proved the bioactivity of the functional cookies, while the sensory evaluation unveiled excellent scores on all attributes (≥6.25). The heatmap diagram corroborated strong correlations between the TPC and antioxidant/antiradical properties, predicting that the appreciated sensory attributes were closely correlated with high carbohydrates and phenolic compounds. This study encourages the sustainable recovery of antioxidants from CSs and their further employment as an active nutraceutical ingredient in functional cookies.This work received financial support from national funds (UIDB/50006/2020), project PTDC/ASP-AGR/29277/2017-Castanea sativa shells as a new source of active ingredients for Functional Food and Cosmetic applications: a sustainable approach, and project 5537 DRI, Sérvia 2020/21 from the Portuguese-Serbia Bilateral Cooperation-Development of functional foods, incorporating a chestnut shell extract obtained by subcritical water, supported by national funds by FCT/MCTES and co-supported by Fundo Europeu de Desenvolvimento Regional (FEDER) throughout COMPETE 2020-Programa Operacional Competitividade e Internacionalização (POCI-01-0145-FEDER-029277). Authors also thanks the project SYSTEMIC “an integrated approach to the challenge of sustainable food systems: adaptive and mitigatory strategies to address climate change and malnutrition“. The Knowledge hub on Nutrition and Food Security, has received funding from national research funding parties in Belgium (FWO), France (INRA), Germany (BLE), Italy (MIPAAF), Latvia (IZM), Norway (RCN), Portugal (FCT), and Spain (AEI) in a joint action of JPI HDHL, JPI-OCEANS and FACCE-JPI launched in 2019 under the ERA-NET ERA- HDHL (n◦ 696295). Jaroslava Švarc-Gajić and Tanja Brezo-Borjan are grateful to the Science Fund of the Republic of Serbia (Grant No. 7747845, In situ pollutants removal from waters by sustainable green nanotechnologies—CleanNanoCatalyze), and to the Ministry of education, science and technological development of the Republic of Serbia (Grant No 451-03-68/2020–14/200134).The authors kindly thank Sortegel (Sortes, Portugal) for the samples. Diana Pinto (SFRH/BD/144534/2019) is thankful for her Ph.D. grant financed by FCT/MCTES and POPH-QREN and supported by funds from European Union (EU) and Fundo Social Europeu (FSE) through Programa Operacional Regional Norte. Francisca Rodrigues (CEECIND/01886/2020), Elsa F. Vieira (CEECIND/03988/2018), and Manuela M. Moreira (CEECIND/02702/2017) are thankful for their contracts financed by FCT/MCTES—CEEC Individual 2020 Program Contract. Anna Vallverdú-Queralt thanks the Spanish Ministerio de Ciencia, Innovación y Universidades for the Ramon y Cajal contract (RYC-2016-19355). The authors kindly thank Sortegel (Sortes, Portugal) for the samples. Diana Pinto (SFRH/BD/144534/2019) is thankful for her Ph.D. grant financed by FCT/MCTES and POPHQREN and supported by funds from European Union (EU) and Fundo Social Europeu (FSE) through Programa Operacional Regional Norte. Francisca Rodrigues (CEECIND/01886/2020), Elsa F. Vieira (CEECIND/03988/2018), and Manuela M. Moreira (CEECIND/02702/2017) are thankful for their contracts financed by FCT/MCTES—CEEC Individual 2020 Program Contract. Anna VallverdúQueralt thanks the Spanish Ministerio de Ciencia, Innovación y Universidades for the Ramon y Cajal contract (RYC-2016-19355).MDPIRepositório Científico do Instituto Politécnico do PortoPinto, DianaMoreira, Manuela M.Vieira, Elsa F.Švarc-Gajić, JaroslavaVallverdú-Queralt, AnnaBrezo-Borjan, TanjaDelerue-Matos, CristinaRodrigues, Francisca2023-03-15T10:28:39Z20232023-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.22/22494eng2304-815810.3390/foods12030640info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-22T01:46:54Zoai:recipp.ipp.pt:10400.22/22494Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:45:00.313898Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Development and Characterization of Functional Cookies Enriched with Chestnut Shells Extract as Source of Bioactive Phenolic Compounds
title Development and Characterization of Functional Cookies Enriched with Chestnut Shells Extract as Source of Bioactive Phenolic Compounds
spellingShingle Development and Characterization of Functional Cookies Enriched with Chestnut Shells Extract as Source of Bioactive Phenolic Compounds
Pinto, Diana
Castanea sativa
Functional food
Nutritional composition
Bioactivity
Phenolic compounds
Sensory analysis
title_short Development and Characterization of Functional Cookies Enriched with Chestnut Shells Extract as Source of Bioactive Phenolic Compounds
title_full Development and Characterization of Functional Cookies Enriched with Chestnut Shells Extract as Source of Bioactive Phenolic Compounds
title_fullStr Development and Characterization of Functional Cookies Enriched with Chestnut Shells Extract as Source of Bioactive Phenolic Compounds
title_full_unstemmed Development and Characterization of Functional Cookies Enriched with Chestnut Shells Extract as Source of Bioactive Phenolic Compounds
title_sort Development and Characterization of Functional Cookies Enriched with Chestnut Shells Extract as Source of Bioactive Phenolic Compounds
author Pinto, Diana
author_facet Pinto, Diana
Moreira, Manuela M.
Vieira, Elsa F.
Švarc-Gajić, Jaroslava
Vallverdú-Queralt, Anna
Brezo-Borjan, Tanja
Delerue-Matos, Cristina
Rodrigues, Francisca
author_role author
author2 Moreira, Manuela M.
Vieira, Elsa F.
Švarc-Gajić, Jaroslava
Vallverdú-Queralt, Anna
Brezo-Borjan, Tanja
Delerue-Matos, Cristina
Rodrigues, Francisca
author2_role author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Repositório Científico do Instituto Politécnico do Porto
dc.contributor.author.fl_str_mv Pinto, Diana
Moreira, Manuela M.
Vieira, Elsa F.
Švarc-Gajić, Jaroslava
Vallverdú-Queralt, Anna
Brezo-Borjan, Tanja
Delerue-Matos, Cristina
Rodrigues, Francisca
dc.subject.por.fl_str_mv Castanea sativa
Functional food
Nutritional composition
Bioactivity
Phenolic compounds
Sensory analysis
topic Castanea sativa
Functional food
Nutritional composition
Bioactivity
Phenolic compounds
Sensory analysis
description Chestnut (Castanea sativa) shells (CSs), an undervalued agro-industrial biowaste, have arisen as a source of bioactive compounds with promising health-promoting effects. This study attempted, for the first time, to develop a functional food, namely cookies, using a CS extract obtained by an eco-friendly technology (subcritical water extraction). The cookies were characterized regarding their nutritional composition, total phenolic and flavonoid contents (TPC and TFC, respectively), antioxidant/antiradical activities, phenolic profile, and sensory evaluation. The results demonstrated that the CS-extract-enriched cookies were mainly composed of carbohydrates (53.92% on dry weight (dw)), fat (32.62% dw), and fiber (5.15% dw). The phenolic profile outlined by HPLC-PDA revealed the presence of phenolic acids, flavonoids, and hydrolysable tannins, attesting to the high TPC and TFC. The in vitro antioxidant/antiradical effects proved the bioactivity of the functional cookies, while the sensory evaluation unveiled excellent scores on all attributes (≥6.25). The heatmap diagram corroborated strong correlations between the TPC and antioxidant/antiradical properties, predicting that the appreciated sensory attributes were closely correlated with high carbohydrates and phenolic compounds. This study encourages the sustainable recovery of antioxidants from CSs and their further employment as an active nutraceutical ingredient in functional cookies.
publishDate 2023
dc.date.none.fl_str_mv 2023-03-15T10:28:39Z
2023
2023-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
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status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.22/22494
url http://hdl.handle.net/10400.22/22494
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 2304-8158
10.3390/foods12030640
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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