Wild Garlic (Allium ursinum) Preparations in the Design of Novel Functional Pasta

Filipčev, Bojana; Kojić, Jovana; Miljanić, Jelena; Šimurina, Olivera; Stupar, Alena; Škrobot, Dubravka; Travičić, Vanja; Pojić, Milica

doi:10.3390/foods12244376

Cited by 5 publications

(3 citation statements)

References 62 publications

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“…Incorporating encapsulated wild garlic extract into functional foods can contribute to improved nutritional profiles and added health-promoting characteristics, including antioxidant and antimicrobial properties. Further exploration of its applications within functional food formulations could reveal its full potential [16].…”

Section: Introductionmentioning

confidence: 99%

A Sustainable Approach for Enhancing Stability and Bioactivity of Allium ursinum Extract for Food Additive Applications

Stupar,

Vidović,

Vladić

et al. 2024

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Utilizing natural plant extracts as food additives represents a promising strategy for enhancing the quality, nutritional value, and safety of food products, benefiting both consumers and the environment. Therefore, the primary objective of this study was to develop an environmentally sustainable process for the production of solid powder derived from Allium ursinum liquid extract, with the intent of utilizing it as a natural food additive. To address the challenge of instability and enhance the solubility of bioactive compounds in A. ursinum extracts obtained through subcritical water extraction, this study employed the spray drying process. Notably, the results demonstrated the remarkable efficiency of the spray drying process, with maltodextrin as a carrier, yielding uniformly encapsulated particles with an average size of approximately 4 µm, spherical shape with smooth, intact surfaces. The most optimal conditions for achieving the highest content of total phenolics (23.10 mg GAE/g) and total flavonoids (4.92 mg CE/g) in the A. ursinum extract were identified, involving an inlet temperature of 120 °C and an 80% maltodextrin concentration. The encapsulated powders showed excellent stability, with minimal loss of total phenolics (12.64%) and total flavonoids (10.52%) after three months of storage. Physicochemical analysis confirmed the successful preservation of bioactive compounds through microencapsulation using maltodextrin, suggesting its potential for application in innovative food or pharmaceutical products.

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Section: Introductionmentioning

confidence: 99%

A Sustainable Approach for Enhancing Stability and Bioactivity of Allium ursinum Extract for Food Additive Applications

Stupar,

Vidović,

Vladić

et al. 2024

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“…The leaves of wild garlic, characterized by their distinctive garlicky aroma, offer a unique and flavorful complement to a variety of culinary preparations. Their addition enriches the taste profile while simultaneously promoting health properties, providing a nutritious enhancement without dominating the overall flavor profile [9,10]. Despite the widespread cultivation of many medicinal and aromatic plants, wild garlic remains largely uncultivated, primary due the specific requirements for shading and weeding during early crop stages, making it less feasible for large-scale cultivation [11].…”

Section: Introductionmentioning

confidence: 99%

Enhanced Preservation of Bioactives in Wild Garlic (Allium ursinum L.) through Advanced Primary Processing

Stupar,

Kevrešan,

Bajić

et al. 2024

Horticulturae

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Medicinal and aromatic plants, such as wild garlic (Allium ursinum), are valuable sources of bioactive compounds in traditional and modern medicine. However, the challenges in cultivating wild garlic and its seasonality limit its availability primarily to early spring. To maintain the quality of wild garlic, effective postharvest practices are essential, considering the delicate nature of its leaves and their susceptibility to rapid decay. This study focuses on implementing eco-friendly postharvest practices to address the seasonality and perishability of wild garlic. Optimizing storage conditions and drying processes is essential for extending its shelf life and preserving bioactive components. Two postharvest approaches were evaluated, with vacuum packaging at 4 °C demonstrating the most effective preservation of sensory attributes and bioactive composition over a 9-day period. Additionally, different drying methods, including convective and vacuum drying at various temperatures, were investigated. When the best drying temperature was selected, the results revealed that convective drying is more efficient at preserving phenolic compounds in wild garlic leaves at 60 °C. Conversely, vacuum drying shows superior preservation of alliinase activity and total thiosulfinate content at 70 °C. Furthermore, this study explores the utilization of unused wild garlic, which is typically discarded as waste during storage. By employing suitable drying methods, this material can be preserved and provide a valuable source of phenolic compounds (7.17–10.12 g GAE/100 g) and thiosulfinate (9.35–12.72 mg AC/110 g) compounds for various extraction processes. Accordingly, this research presents significant implications for the integration of wild garlic into diverse industries, particularly in the fields of food and pharmaceutical sectors. The findings offer opportunities for sustainable utilization, economic benefits, and a more environmentally friendly and economically viable approach to wild garlic production and processing.

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“…Sulfuric and phenolic compounds are present in the leaves of wild garlic to a large extent, and the presence of numerous minerals, dietary fiber, volatile compounds, pigments, etc. contributes to their significant bioactive and nutritional potential [ 26 , 27 ]. Thiosulfates, among which allicin is the main representative, are responsible both for the characteristic taste and smell of wild garlic, and its antioxidant and therapeutic properties [ 27 ].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Cookies Enriched with Osmodehydrated Wild Garlic from Nutritional and Sensory Aspects

Filipović,

Nićetin,

Filipović

et al. 2024

Foods

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In the present study, the nutritional and sensory properties of spelt cookies without wild garlic, cookies with fresh wild garlic, cookies with osmodehydrated wild garlic in sugar beet molasses, and cookies with osmodehydrated wild garlic in an aqueous solution of sucrose and salt were evaluated and compared. The tested cookie samples were characterized in terms of total antioxidative activity, the total content of phenols, flavonoids, and thiosulfates, the presence of dominant phenols, the content of betaine and dietary fiber, antioxidant activity after in vitro digestion, and sensory attributes for appearance, taste, smell, and texture. The results proved that the addition of wild garlic leaves osmodehydrated in molasses provided the cookies with the best nutritional and bioactive properties: 1.75 times higher total phenols content, 2.4 times higher total flavonoids content, 1.52 times higher total thiosulfates content, and 1.56 times higher betaine content, and a total quality increase of 54% compared to the control cookies. The cookies enriched with osmodehydrated wild garlic in molasses were rated as pleasant and acceptable, but also more complex compared to other cookies. The production of this nutritionally and sensory-improved cookie would contribute to expanding the assortment of flour confectionery products, especially for consumers who care about health and nutrition.

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Wild Garlic (Allium ursinum) Preparations in the Design of Novel Functional Pasta

Cited by 5 publications

References 62 publications

A Sustainable Approach for Enhancing Stability and Bioactivity of Allium ursinum Extract for Food Additive Applications

A Sustainable Approach for Enhancing Stability and Bioactivity of Allium ursinum Extract for Food Additive Applications

Enhanced Preservation of Bioactives in Wild Garlic (Allium ursinum L.) through Advanced Primary Processing

Evaluation of Cookies Enriched with Osmodehydrated Wild Garlic from Nutritional and Sensory Aspects

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