Optimization of barley flour and inulin addition for pasta formulation using mixture design approach.

The aim of the present work was to optimize the formulation of a new functional pasta containing durum wheat semolina, whole barley flour, and inulin ingredients to enhance both the technological and textural properties of this product using the mixture design approach. Optimally formulated pasta with acceptable technological and textural properties as close as possible to those of control pasta was studied. The microstructure analysis of cooked and uncooked pasta was performed. Cox response trace plots revealed that the increasing amounts of whole barley flour and durum wheat semolina resulted in an increase in the cooking quality parameters and yellowness. However, pasta firmness was negatively influenced by inulin and whole barley flour addition. The ingredient composition of the optimally formulated pasta, which leads to the best technological and textural properties, was 94.8% durum wheat semolina, 3.7% whole barley flour, and 1.5% inulin. This optimal formulation had an optimal cooking time of 335.24 s, a swelling index of 2.15%, and a cooking loss of 10.44%. The firmness values and the color parameters were also satisfactory. The microstructure of the optimally formulated cooked pasta showed the presence of few not gelatinized starch granules incorporated into the protein matrix as compared to the control pasta. PRACTICAL APPLICATION: Three ingredients, durum wheat semolina, whole barley flour, and inulin, were used for the production of new functional pasta using a mixture design approach. The obtained optimally formulated pasta, with good technological and textural properties, was rich in several dietary fibers. This allows the application of whole barley flour and inulin in the cereal industry and can be of interest to the human diet.

Physicochemical characterization of oil, antioxidant potential, and phenolic profile of seeds isolated from Tunisian pomegranate (Punica granatum L.) cultivars.

Pomegranate (Punica granatum L.) seeds oils (PSO) from three Tunisian varieties namely Jebali, Testouri, and Gabsi were extracted by ultrasonic-assisted extraction and analyzed for their physicochemical properties, fatty acids (FA) profile, and sterol composition. PSO of Gabsi and Testouri showed the best quality indexes in terms of peroxide and acid values and the highest oxidative stability index was observed for PSO of Gabsi ecotype (2.534 hr). Polyphenol content of PSO of Gabsi ecotype (886.909 mg/kg) was roughly 3 and 23 times higher than that of Jebali and Testouri ecotypes, respectively. Twelve FAs were identified by GC/FID. Punicic acid was the major compounds ranged from 81.53% (Testouri) to 86.41% (Gabsi). The unsaturated/saturated FA ratios of PSO were 14.53, 15.95, and 18.68, respectively for Gabsi, Testouri, and Jebali, respectively. Phytosterols were also identified and ß-sitosterol was the major compound in PSO. In addition, the phytochemical and antioxidant properties of phenolic extracts obtained from pomegranate seeds residues were investigated. Pomegranate seeds extract (PSE) of Gabsi cultivar showed the highest content of polyphenols (64.762 mg CAE/g) and flavonoids (7.127 mg RE/g). Antioxidant potential of extracts was performed using DPPH test and total antioxidant capacity (TAC). Results revealed that Gabsi cultivar was the most reactive extract with EC50 of 0.105 mg/mL for DPPH test and 40.622 mg AA/g for TAC. Phenolic profiles of PSE were also investigated. Results showed the importance of cultivar selection in the potential use of bioactive compounds of seeds as nutraceutical ingredients in food and chemical industries. PRACTICAL APPLICATION: Three Tunisian pomegranate cultivars namely Jebali, Testouri, and Gabsi were investigated for their seeds oil and phenolic composition. Pomegranate seeds oil (PSO) are rich in bioactive polyunsaturated fatty acids and phytosterols that can be of interest in several food and chemical industrial applications. Moreover, pomegranate seeds extracts are a natural source of antioxidant components, such as phenolic compounds, that can be used by the pharmaceutical industry as promising nutraceutical ingredients. The obtained results can be used to provide guidance on cultivar selection during industrial applications.

Melanin and humic acid-like polymer complex from olive mill waste waters. Part I. Isolation and characterization.

A water soluble humic acid and melanin-like polymer complex (OMWW-ASP) was isolated from olive mill waste waters (OMWW) by ammonium sulfate fractionation to be used as natural additive in food preparations. The dark polymer complex was further characterized by a variety of biochemical, physicochemical and spectroscopic techniques. OMWW-ASP is composed mainly of proteins associated with polyphenols and carbohydrates and the distribution of its relative molecular size was determined between about 5 and 190 kDa. SDS-PAGE shows the presence of a well separated protein band of 21.3 kDa and a low molecular weight peptide. The OMWW-ASP complex exhibits a monotonically increasing UV-Vis absorption spectrum and it contains stable radicals. Antioxidant activity measurements reveal the ability of the OMWW protein fraction to scavenge both the cationic 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS(+)) radical, as well as the stable nitroxide free radical 4-hydroxy-2,2,6,6-tetramethylpiperidine 1-oxyl (TEMPOL).