Bio-Functional and Structural Properties of Pasta Enriched with a Debranning Fraction from Purple Wheat

Abstract

A colored and fiber-rich fraction from the debranning of purple wheat was incorporated at 25% into semolina-and flour-based pasta produced on a pilot-plant scale, with the aim of increasing anthocyanin and total phenolic content with respect to pasta obtained from whole pigmented grains. The debranning fraction impaired the formation of disulfide-stabilized protein networks in semolina-based systems. Recovery of phenolics was impaired by the pasta making process, and cooking decreased the phenolic content in both enriched samples. Cooking-related losses in anthocyanins and total phenolics were similar, but anthocyanins in the cooked semolina-based pasta were around 20% of what was expected from the formulation. HPLC (High Performance Liquid Chromatography) profiling of phenolics was carried out on extracts from either type of enriched pasta both before and after cooking and indicate possible preferential retention of specific compounds in each type of enriched pasta. Extracts from cooked samples of either enriched pasta were tested as inhibitors of enzymes involved in glucose metabolism and uptake, as well as for their capacity of suppressing the response to inflammatory stimuli. Results of both biological tests indicate that the phenolics in extracts from both cooked pasta samples had inhibitory capacities higher than extracts of the original debranning fraction at identical concentrations of total bioactives.

Current Trends in Enrichment of Wheat Pasta: Quality, Nutritional Value and Antioxidant Properties

“…However, high ratios (15-20%) of these ingredients had a negative effect on the sensory and cooking quality of pasta. In another study [41], the authors added a debranning bran fraction from purple wheat into semolina. They observed that the level of anthocyanins and phenolics significantly increased following pasta enrichment.…”

Phenolic Compounds and Bioaccessibility Thereof in Functional Pasta

“…The technology also enables to isolate aleurone-rich fractions, which can be used as functional ingredients [86]. Abbasi et al have recently formulated pasta enriched with a debranning fraction from purple wheat [51]. The debranning fraction (25%) was added to flour and to semolina by dry mixing, and macaroni pasta samples were prepared.…”

By‐product of raspberry juice as a functional ingredient: effects on the properties and qualitative characteristics of enriched pasta

“…Our results showed a firmness loss in powder‐enriched Rubus paste, while the resilience did not differ significantly. This could find an explanation by adding gluten‐free flour, which dilutes the gluten network and makes it weaker, as confirmed by other authors in pasta samples with non‐gluten flour enriched (Albors et al ., 2016; Parizad et al ., 2020).…”