Abstract
Simple SummaryThe rapid increase in consumer demand for foods rich in beneficial health effects pushes the manufacturing industries to identify molecules that can contribute to food quality in terms of nutritional values, stability, safety, and health benefits. Longevity is associated with healthy food intake, and consumers want to be aware of the nature of the molecules present in their food or, even better, of the molecules contributing to the enrichment of their food. Furthermore, the use of industrial food processes that tend to protect the environment are a further factor that contributes to the consumer’s interest.The aim of the present work is the characterization of biscuit doughs enriched with pomegranate peel powder (PPP) at 3 (PPP3) and 5 (PPP5) wt% in the prospect of developing a fortified aliment as a support of the therapy of chronic inflammatory diseases of the intestinal tract. The total phenolic content of the powder was preliminarily evaluated. Then, the main compounds present in the PPP were identified by HPLC-ESI-TOF-MS analysis, being mainly hydrolysable tannins. The PPP was then treated at 180 °C for 20 min to mimic the baking treatment, and its water-soluble fraction (PPPwsf) was then added in the Caco-2 cell culture as a model of the intestinal epithelial barrier to verify its dose-dependent toxicity, ability in counteracting the oxidative stress, and anti-inflammatory action. Rheological experiments were performed to predict the macroscopic behavior of the PPP-added doughs during lamination and biscuit baking. SEM investigations gave their contribution to the microscopic comprehension of the dough structure. Finally, a consumer panel composed by thirty volunteers was enrolled to express its opinion on the sensory agreeableness of the biscuits prepared with two different concentrations of PPP compared with the reference dough. The discussion is focused on the biological effects of the main components found in the PPP.
Highlights
The excessive amount of food loss and waste strongly impacts the agriculture and climate change, being the major source of the community’s solid wastes [1]
The aim of the present work is to study the biological effects of the addition of the pomegranate peel powder (PPP) in the dough prepared for biscuits
Previous work has indicated that there is no significant difference between waterand alcoholic-extracts of PPP [32,33] used for the HPLC-ESI-TOF-MS experiments. These results suggested that the chemical molecules identified in the HPLC-ESI-TOF-MS analysis continued to be present in the PPP water-soluble fraction (PPPwsf) used for biological experiments
Summary
The excessive amount of food loss and waste strongly impacts the agriculture and climate change, being the major source of the community’s solid wastes [1]. The accumulation of wastes in landfills, in addition to requiring even larger spaces, causes the release of methane gas produced by microorganisms during the anaerobic digestion of the compostable by-products. On one hand, this process has in the past opened the route to the recycling of biogas; on the other hand, if not well managed, it is 84 times more responsible for global warming emissions than the carbon dioxide [1,2]. Most of the success of phytocompounds comes from their antioxidant properties These molecules have the ability to neutralize or quench the chemical reactions, leading to free radical production. Antimicrobial properties have been found in food waste from citrus waste [14,15]
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