A correct diet daily and many foods can improve overall health. Lately, is spreading the figure of the “nutraceutical baker“ that produces baked goods by nutraceutical flour with or without the addition of herbal extracts with healthy properties. The use of extracts in foods, requires particular attention due to the high baking temperatures that contribute to their degradation. In this work has been stabilized a Citrus fresh juice extract (ExC), with antioxidant, hypocholesterolemic and antidiabetic properties to produce “ healthy snacks”. To improve ExC stability, the analytical and technological properties of the extract have been studied and then spray-dried microparticles with 1% (ExC1) and 2% (ExC2) of sodium alginate (ALG) have been produced. The choice of ALG, a polymer present in “GRAS list”, is due to its stability to the high temperatures (over 200°C). Moreover, It can be used in synergy with ExC in dyslipidemic diseases. In fact, several studies showed that ALG is able to reduce the glucose excursions and the obesity [1]. To select the best formulation, ExC1 and ExC2 have been characterized in terms of “real stability” (ICH guidelines), stability at static (range 200°- 260°C in muffle) and at dynamic temperatures, according to the production lines of baked goods (235-240°C for 10 min in industrial oven). The antioxidant efficiency (ORAC assay) and the inhibition of metalloproteinase MMP-2 and -9 overexpress in dyslipidemic disease, has been also evaluated [2]. The antioxidant efficiency assay results showed that: 1) ExC loses the antioxidant potency at 2 h after “real stability” test, while ExC1 and ExC2 both slightly only reduce the antioxidant capacity of the extract in the early hours; 2) ExC1 and ExC2 preserved ExC activity at 6 h and 8 h respectively at static and dynamic temperature, with a better profile of ExC2 at dynamic temperature. The results showed that ALG is able to preserve the good antioxidant activity and the high inhibitory effect of ExC on both MMPs. Moreover, it is also able to protect ExC from degradation. On the basis of the stability and of the in vitro studies, ExC2 was selected to produce baked goods with healthy properties.

Formulative and stability studies of a Citrus extract to produce novel “healthy food"

LAURO, Maria Rosaria;SANSONE, FRANCESCA;AQUINO, Rita Patrizia;
2015

Abstract

A correct diet daily and many foods can improve overall health. Lately, is spreading the figure of the “nutraceutical baker“ that produces baked goods by nutraceutical flour with or without the addition of herbal extracts with healthy properties. The use of extracts in foods, requires particular attention due to the high baking temperatures that contribute to their degradation. In this work has been stabilized a Citrus fresh juice extract (ExC), with antioxidant, hypocholesterolemic and antidiabetic properties to produce “ healthy snacks”. To improve ExC stability, the analytical and technological properties of the extract have been studied and then spray-dried microparticles with 1% (ExC1) and 2% (ExC2) of sodium alginate (ALG) have been produced. The choice of ALG, a polymer present in “GRAS list”, is due to its stability to the high temperatures (over 200°C). Moreover, It can be used in synergy with ExC in dyslipidemic diseases. In fact, several studies showed that ALG is able to reduce the glucose excursions and the obesity [1]. To select the best formulation, ExC1 and ExC2 have been characterized in terms of “real stability” (ICH guidelines), stability at static (range 200°- 260°C in muffle) and at dynamic temperatures, according to the production lines of baked goods (235-240°C for 10 min in industrial oven). The antioxidant efficiency (ORAC assay) and the inhibition of metalloproteinase MMP-2 and -9 overexpress in dyslipidemic disease, has been also evaluated [2]. The antioxidant efficiency assay results showed that: 1) ExC loses the antioxidant potency at 2 h after “real stability” test, while ExC1 and ExC2 both slightly only reduce the antioxidant capacity of the extract in the early hours; 2) ExC1 and ExC2 preserved ExC activity at 6 h and 8 h respectively at static and dynamic temperature, with a better profile of ExC2 at dynamic temperature. The results showed that ALG is able to preserve the good antioxidant activity and the high inhibitory effect of ExC on both MMPs. Moreover, it is also able to protect ExC from degradation. On the basis of the stability and of the in vitro studies, ExC2 was selected to produce baked goods with healthy properties.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11386/4652970
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