Sequential steps of the incorporation of bioactive plant extracts from wild Italian Plantago coronopus L. and Cichorium intybus L. leaves in fresh egg pasta

Detalhes bibliográficos
Autor(a) principal: Ceccanti, Costanza
Data de Publicação: 2022
Outros Autores: Finimundy, Tiane C., Melgar Castañeda, Bruno, Pereira, Carla, Ferreira, Isabel C.F.R., Barros, Lillian
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10198/25137
Resumo: The application of bioactive extracts from Cichorium intybus L. and Plantago coronopus L. species were incorporated as a functional ingredient in fresh egg pasta (Fettuccine). In that sense, a pasta making procedure was accessed using different concentrations of the plant extracts (0.25–0.63 mg/g), drying times (20–420 min) and drying temperatures (40–90 ◦C; only for P. coronopus enriched pasta), to screen an optimal factor selection in the pasta making procedure and to enhance the bioactive properties of the final product. In the chemical characterisation of the plant extracts, twenty-five phenolic compounds were tentatively identified (twenty compounds belonging to phenolic acid and phenylpropanoid classes and five belonging to the flavonoid sub-class) and a strong synergy between the plant extract concentration and the drying time was showed. The analysed antioxidant properties were enhanced by the phenolic compounds of the extracts and a new functional food with higher bioactive quality was developed.
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spelling Sequential steps of the incorporation of bioactive plant extracts from wild Italian Plantago coronopus L. and Cichorium intybus L. leaves in fresh egg pastaWild plantsCichorium intybus L.Plantago coronopus L.Enriched pastaNutraceutical propertiesFunctional foodThe application of bioactive extracts from Cichorium intybus L. and Plantago coronopus L. species were incorporated as a functional ingredient in fresh egg pasta (Fettuccine). In that sense, a pasta making procedure was accessed using different concentrations of the plant extracts (0.25–0.63 mg/g), drying times (20–420 min) and drying temperatures (40–90 ◦C; only for P. coronopus enriched pasta), to screen an optimal factor selection in the pasta making procedure and to enhance the bioactive properties of the final product. In the chemical characterisation of the plant extracts, twenty-five phenolic compounds were tentatively identified (twenty compounds belonging to phenolic acid and phenylpropanoid classes and five belonging to the flavonoid sub-class) and a strong synergy between the plant extract concentration and the drying time was showed. The analysed antioxidant properties were enhanced by the phenolic compounds of the extracts and a new functional food with higher bioactive quality was developed.The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2020); the national funding by FCT, P.I., through the institutional scientific employment program-contract for L. Barros, and C. Pereira contracts and for B. Melgar (NORTE-06-3559-FSE-000188) contracts through the individual program-contract. This work is supported by: European Investment Funds by FEDER/COMPETE/POCI–Operacional Competitiveness and Internationalization Programme, under Project POCI-01-0145-FEDER- 006958 and National Funds by FCT – Portuguese Foundation for Science and Technology, under the project UID/AGR/04033/2013.ElsevierBiblioteca Digital do IPBCeccanti, CostanzaFinimundy, Tiane C.Melgar Castañeda, BrunoPereira, CarlaFerreira, Isabel C.F.R.Barros, Lillian2022-03-03T11:59:30Z20222022-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/25137engCeccanti, Costanza; Finimundy, Tiane C.; Melgar, Bruno; Pereira, Carla; Ferreira, Isabel C.F.R.; Barros, Lillian (2022). Sequential steps of the incorporation of bioactive plant extracts from wild Italian Plantago coronopus L. and Cichorium intybus L. leaves in fresh egg pasta. Food Chemistry. ISSN 0308-8146. 384, p. 1-90308-814610.1016/j.foodchem.2022.132462info: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:RCAAP2023-11-21T10:56:16Zoai:bibliotecadigital.ipb.pt:10198/25137Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:15:51.185671Repositório 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 Sequential steps of the incorporation of bioactive plant extracts from wild Italian Plantago coronopus L. and Cichorium intybus L. leaves in fresh egg pasta
title Sequential steps of the incorporation of bioactive plant extracts from wild Italian Plantago coronopus L. and Cichorium intybus L. leaves in fresh egg pasta
spellingShingle Sequential steps of the incorporation of bioactive plant extracts from wild Italian Plantago coronopus L. and Cichorium intybus L. leaves in fresh egg pasta
Ceccanti, Costanza
Wild plants
Cichorium intybus L.
Plantago coronopus L.
Enriched pasta
Nutraceutical properties
Functional food
title_short Sequential steps of the incorporation of bioactive plant extracts from wild Italian Plantago coronopus L. and Cichorium intybus L. leaves in fresh egg pasta
title_full Sequential steps of the incorporation of bioactive plant extracts from wild Italian Plantago coronopus L. and Cichorium intybus L. leaves in fresh egg pasta
title_fullStr Sequential steps of the incorporation of bioactive plant extracts from wild Italian Plantago coronopus L. and Cichorium intybus L. leaves in fresh egg pasta
title_full_unstemmed Sequential steps of the incorporation of bioactive plant extracts from wild Italian Plantago coronopus L. and Cichorium intybus L. leaves in fresh egg pasta
title_sort Sequential steps of the incorporation of bioactive plant extracts from wild Italian Plantago coronopus L. and Cichorium intybus L. leaves in fresh egg pasta
author Ceccanti, Costanza
author_facet Ceccanti, Costanza
Finimundy, Tiane C.
Melgar Castañeda, Bruno
Pereira, Carla
Ferreira, Isabel C.F.R.
Barros, Lillian
author_role author
author2 Finimundy, Tiane C.
Melgar Castañeda, Bruno
Pereira, Carla
Ferreira, Isabel C.F.R.
Barros, Lillian
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Ceccanti, Costanza
Finimundy, Tiane C.
Melgar Castañeda, Bruno
Pereira, Carla
Ferreira, Isabel C.F.R.
Barros, Lillian
dc.subject.por.fl_str_mv Wild plants
Cichorium intybus L.
Plantago coronopus L.
Enriched pasta
Nutraceutical properties
Functional food
topic Wild plants
Cichorium intybus L.
Plantago coronopus L.
Enriched pasta
Nutraceutical properties
Functional food
description The application of bioactive extracts from Cichorium intybus L. and Plantago coronopus L. species were incorporated as a functional ingredient in fresh egg pasta (Fettuccine). In that sense, a pasta making procedure was accessed using different concentrations of the plant extracts (0.25–0.63 mg/g), drying times (20–420 min) and drying temperatures (40–90 ◦C; only for P. coronopus enriched pasta), to screen an optimal factor selection in the pasta making procedure and to enhance the bioactive properties of the final product. In the chemical characterisation of the plant extracts, twenty-five phenolic compounds were tentatively identified (twenty compounds belonging to phenolic acid and phenylpropanoid classes and five belonging to the flavonoid sub-class) and a strong synergy between the plant extract concentration and the drying time was showed. The analysed antioxidant properties were enhanced by the phenolic compounds of the extracts and a new functional food with higher bioactive quality was developed.
publishDate 2022
dc.date.none.fl_str_mv 2022-03-03T11:59:30Z
2022
2022-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10198/25137
url http://hdl.handle.net/10198/25137
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Ceccanti, Costanza; Finimundy, Tiane C.; Melgar, Bruno; Pereira, Carla; Ferreira, Isabel C.F.R.; Barros, Lillian (2022). Sequential steps of the incorporation of bioactive plant extracts from wild Italian Plantago coronopus L. and Cichorium intybus L. leaves in fresh egg pasta. Food Chemistry. ISSN 0308-8146. 384, p. 1-9
0308-8146
10.1016/j.foodchem.2022.132462
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 Elsevier
publisher.none.fl_str_mv Elsevier
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
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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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