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首页> 外文期刊>Food Chemistry >Bioactive composition and sensory evaluation of innovative spaghetti supplemented with free or a-cyclodextrin chlatrated pumpkin oil extracted by supercritical CO_2
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Bioactive composition and sensory evaluation of innovative spaghetti supplemented with free or a-cyclodextrin chlatrated pumpkin oil extracted by supercritical CO_2

机译：以超临界CO_2提取的游离或α-环糊精包合物的创新南瓜粉的创新意大利面条的生物活性成分和感官评价

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摘要

The feasibility of producing durum wheat pasta enriched with a lipophilic phytocomplex, extracted using supercritical carbon dioxide (SC-CO2), from ripe pumpkin, as free oil or as ready-to-mix oil/alpha-cyclodextrins (alpha-CDs) powder, was explored. Four types of pasta were prepared: (i) control spaghetti (S-CTRL); (ii) spaghetti supplemented with alpha-CDs (S-alpha-CD); (iii) spaghetti supplemented with pumpkin oil (S-Oil) and (iv) spaghetti supplemented with the pumpkin oil/alpha-CD powder (S-Oil/alpha-CD). The chemical, antioxidant, textural and sensory attributes of the different pasta were evaluated and compared. S-Oil and S-Oil/alpha-CD spaghetti were significantly enriched with phytosterols, squalene, carotenoids, tocochromanols and unsaturated fatty acids. Spaghetti containing alpha-CDs were slightly improved in terms of fiber content. Oil chlatration increased the stability of some bioactives during pasta production and ameliorated poor textural and sensory characteristics of the cooked spaghetti compared with S-Oil sample. S-Oil/alpha-CD spaghetti might be accepted by customers, if the potential health benefits were also explained.
机译：使用超临界二氧化碳（SC-CO2）从成熟南瓜中提取富含亲脂性植物复合物的硬质小麦面食的可行性，以游离油形式或以易混合的油/α-环糊精（α-CDs）粉末形式生产，被探索了。准备了四种类型的面食：（i）对照意大利面（S-CTRL）； （ii）辅以α-CD（S-alpha-CD）的意大利面； （iii）添加了南瓜油（S-Oil）的意大利面和（iv）添加了南瓜油/α-CD粉（S-Oil / alpha-CD）的意大利面。评价和比较了不同面食的化学，抗氧化剂，质地和感官属性。 S-Oil和S-Oil / alpha-CD意大利面条富含植物甾醇，角鲨烯，类胡萝卜素，生育酚和不饱和脂肪酸。包含意大利面条的α-CD的纤维含量略有改善。与S-Oil样品相比，油类盐酸盐可提高面食生产过程中某些生物活性物质的稳定性，并改善煮熟意大利面的质地和感官特性。如果还说明了潜在的健康益处，则客户可能会接受S-Oil / alpha-CD意大利面。

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