In vitro starch digestibility and fate of crocins in pasta enriched with saffron extract

Armellini, R.; Peinado, I.; Asensio-Grau, Andrea; Pittia, Paola; Scampicchio, Matteo; Heredia, Ana; Andrés, Ana

doi:10.1016/j.foodchem.2019.01.041

Cited by 24 publications

(15 citation statements)

References 36 publications

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“…Saffron had a high level of total nucleotides, which was significantly higher than that of the other spices. This also explains why saffron duo has a pleasant taste and an industrially desirable aroma (Armellini et al, 2019). Based on the results of the statistical analysis, the spices are distinctive from each other in terms of their nucleotide content (Serrano-Diaz, Sanchez, Maggi, Carmona, & Alonso, 2011).…”

Section: Identification and Quantification Of 5′-nucleotidesmentioning

confidence: 96%

Determination of free amino acids, organic acids, and nucleotides in 29 elegant spices

Duan

Huang

Xiao

et al. 2020

Food Science & Nutrition

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Spices can be used in cooking to enhance the flavor of food. In order to systematically summarize and discuss the flavor components of 29 elegant spices, the free amino acids, nucleotides, and organic acids in these spices were detected by high‐performance liquid chromatography. Cluster analysis was carried out to classify the 29 elegant spices based on similar data. The results showed considerable variations in the total free amino acids (1.12‒31.59 g/kg), organic acids (9.63‒71.90 g/kg), and nucleotides (0.03‒2.72 g/kg) in the elegant spices. Nine of the amino acids, especially glutamic acid and arginine, were found to have a taste active value (TAV) greater than 1. The TAVs of the 5′‐nucleotides, succinic acid, oxalic acid, tartaric acid, and ascorbic acid were all >1. The equivalent umami concentration (EUC) of sweet marjoram was 83.69 g MSG/100 g. The 29 elegant spices were divided into two categories according to cluster analysis of the EUC. Oregano fell into one category, and the remaining 28 spices fell into the other category.

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Section: Identification and Quantification Of 5′-nucleotidesmentioning

confidence: 96%

Determination of free amino acids, organic acids, and nucleotides in 29 elegant spices

Duan

Huang

Xiao

et al. 2020

Food Science & Nutrition

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“…Among the wide variety of spices, saffron (dried and powdered Crocus sativus L. flowers) has received special attention in the food industry because of its pleasant aroma and pro-health and colouring properties [78]. Armellini et al [79] incorporated saffron extract into durum wheat flour pasta and found that this additive decreased the starch digestibility and glycaemic index of the enriched pasta. Furthermore, the addition of saffron led to the release of crocin (a major component responsible for the colour of saffron) in the digestive fluids.…”

Section: Enrichment Of Pasta With Herbs Spices and Different Parts Of Plantsmentioning

confidence: 99%

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

Dziki

2021

Processes

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Wheat pasta is one of the most important cereal products and is becoming increasingly popular worldwide because of its convenience, simple formulation, long shelf life, and high energetic value. Wheat pasta is usually obtained from refined flour rich in carbohydrates but with low content of phytochemicals, micronutrients, and fibre. The increased demand of consumers for healthy foods has generated interest among both researchers and food producers in developing functional food products. This review showcases the current trends in pasta fortification. Changes in the nutritional value, cooking quality, sensory attributes, and antioxidant properties of durum and common wheat pasta enriched with both plant and animal raw materials are discussed.

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“…Glycolysis. Sugars release during digestion was determined as monosaccharides with the dinitrosalycilic acid (DNS) colorimetric method, after sample hydrolysis with invertase + amilogycosidase 23 . During both gastric and intestinal digestion, 1 mL digesta aliquots were taken and mixed with 4 mL of ethanol during 30 min.…”

Section: Please Do Not Adjust Marginsmentioning

confidence: 99%

Enhancing the nutritional profile and digestibility of lentil flour by solid state fermentation withPleurotus ostreatus

et al. 2020

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In vitro starch digestibility and fate of crocins in pasta enriched with saffron extract

Cited by 24 publications

References 36 publications

Determination of free amino acids, organic acids, and nucleotides in 29 elegant spices

Determination of free amino acids, organic acids, and nucleotides in 29 elegant spices

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

Enhancing the nutritional profile and digestibility of lentil flour by solid state fermentation withPleurotus ostreatus

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