Bioactive compounds from hazelnut skin (Corylus avellana L.): Effects on Lactobacillus plantarum P17630 and Lactobacillus crispatus P17631

Montella, Rosa; Coı̈sson, Jean Daniel; Travaglia, Fabiano; Locatelli, Monica; Malfa, Patrizia; Martelli, A.; Arlorio, Marco

doi:10.1016/j.jff.2012.11.001

Cited by 42 publications

(33 citation statements)

References 34 publications

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“…This difference could be related to detachment and successive removal of perisperm after roasting, because the protein content of hazelnut skin (perisperm) is lower than that of hazelnut kernel. 20,21 The ash content, which is the expression of the total mineral content, was in the range 1.30−2.75%. Also in this case, for the major part of the samples, the roasting process caused a significant increase of the values.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

Impact of Roasting on Identification of Hazelnut (Corylus avellana L.) Origin: A Chemometric Approach

Locatelli

Coı̈sson

Travaglia

et al. 2015

J. Agric. Food Chem.

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Hazelnuts belonging to different cultivars or cultivated in different geographic areas can be differentiated by their chemical profile; however, the roasting process may affect the composition of raw hazelnuts, thus compromising the possibility to identify their origin in processed foods. In this work, we characterized raw and roasted hazelnuts (Tonda Gentile Trilobata, TGT, from Italy and from Chile, Tonda di Giffoni from Italy, and Tombul from Turkey), as well as hazelnuts isolated from commercial products, with the aim to discriminate their cultivar and origin. The chemometric evaluation of selected chemical parameters (proximate composition, fatty acids, total polyphenols, antioxidant activity, and protein fingerprint by SDS-PAGE) permitted us to identify hazelnuts belonging to different cultivars and, concerning TGT samples, their different geographic origin. Also commercial samples containing Piedmontese TGT hazelnuts were correctly assigned to TGT cluster. In conclusion, even if the roasting process modifies the composition of roasted hazelnuts, this preliminary model study suggests that the identification of their origin is still possible.

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Section: ■ Materials and Methodsmentioning

confidence: 99%

Impact of Roasting on Identification of Hazelnut (Corylus avellana L.) Origin: A Chemometric Approach

Locatelli

Coı̈sson

Travaglia

et al. 2015

J. Agric. Food Chem.

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“…It has also been stated that hazelnut skin is rich in fiber with the amount of 58.3% of total composition at dry basis (Montella et al . ) and thus, it can be named as antioxidant dietary fiber (Anil ).…”

Section: Introductionmentioning

confidence: 99%

High Pressure Microfluidization of Agro by‐product to Functionalized Dietary Fiber and Evaluation as a Novel Bakery Ingredient

Yıldız

Demirkesen

Mert

2016

Journal of Food Quality

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Functionalization through microfluidization was applied as a prospective method for the production of fibrous structures from hazelnut skin, and which was used as a novel ingredient in a model low water activity bakery product. Although hazelnut skin was used in this study, other common agro by‐products such as wheat bran, corn bran, citrus pulp, etc., could be also processed. Microfluidization led to the disintegration of large particles into flaky and fibrous structures of which entanglement and higher water holding capacity resulted in noticeably different texture and rheological properties. One major advantage of utilization of the functionalized fiber was production of cookies with less water activity at comparable moisture content with control samples. Furthermore, high pressure processing released some of the phenolic compounds which were previously trapped within the cellulosic structures led to cocoa like dark color. Incorporation of the novel fibers into cookie samples slowed down retrogradation rate during the storage period. Practical Applications In this study a methodology for production of functionalized fibers with high water binding ability is presented. For the production of fibers any kind of cellulosic agro by‐product can be utilized. It was shown that resulting fibers can be used as novel ingredient in bakery products to control texture and moisture content. More specifically moisture content can be increased without water activity exceeding the required limits in the products. Process can be easily scaled up and can be used many different, usually wasted, agro by‐products to obtain value added novel ingredients. Key advantages of the processed hazelnut skin fiber include: controlling water activity, possibility to reduce flour in products, imparting cacao like dark brown color to product and prolonged shelf life.

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“…Depending on lower water holding capacity, dry matter content of extracts increased after 60 min application. It was checked by controlling the dry matter content of ethanol soluble fractions of each extracted sample as observed in previous studies (Montella et al, 2013a;Rivas et al, 2013). In literature, change of molecular weight related to ultrasonic application was discussed and this effect was proven.…”

Section: Model Equation Explanationmentioning

confidence: 99%

Ultrasound assisted extraction of polysaccharides from hazelnut skin

Yılmaz

Tavman

2015

Food sci. technol. int.

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In this study ultrasound assisted extraction (UAE) of polysaccharides from hazelnut skin has been studied. Optimum sonication time has been evaluated depending on responses such as amount of carbohydrate and dried sample and thermogravimetric analysis. Chemical and structural properties of extracted material have been determined by Fourier transform spectroscopy attenuated-total reflectance (FTIR-ATR) spectroscopy. Pretreated hazelnut skin powders were extracted in distilled water. Mixture was sonicated by ultrasonic processor probe for 15, 30, 45, 60, 90, and 120 min. The results of UAE showed that maximum ethanol insoluble extracts in 60 min and the highest dry matter content could be obtained in 120 min extraction. Although total carbohydrate content of ethanol insoluble dry extract decreased with time, total carbohydrate in ethanol soluble fraction increased. Polysaccharides extracted from hazelnut skin were assumed to be pectic polysaccharide according to the literature survey of FTIR analysis result. Application time of UAE has an important effect on extraction of polysaccharide from hazelnut skin. This affect could be summarized by enhancing extraction yield up to critical level. Decrease of the yield in ethanol insoluble part could be explained by polymer decomposition. Most suitable model was hyperbolic model by having the lowest root mean square error and the highest R(2) values.

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Bioactive compounds from hazelnut skin (Corylus avellana L.): Effects on Lactobacillus plantarum P17630 and Lactobacillus crispatus P17631

Cited by 42 publications

References 34 publications

Impact of Roasting on Identification of Hazelnut (Corylus avellana L.) Origin: A Chemometric Approach

Impact of Roasting on Identification of Hazelnut (Corylus avellana L.) Origin: A Chemometric Approach

High Pressure Microfluidization of Agro by‐product to Functionalized Dietary Fiber and Evaluation as a Novel Bakery Ingredient

Ultrasound assisted extraction of polysaccharides from hazelnut skin

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