Debranning is a pre-milling treatment that partially removes the external coats and the aleurone layer of the kernel, allowing the selective recovery of bioactive compounds, such as fiber and phenolic compounds. A two-step debranning process was applied to purple wheat, a naturally antioxidant-rich variety, that removed 9.7% of the material. Debranned fractions from the first (F1; 3.7% of the whole grain) and the second (F2; 6.0% of the debranned grain after the first step) step were used separately to produce fiber-enriched pasta. Bran from conventional milling (CB) was also used as a control. F1 and F2 had a higher or comparable content in total and soluble fiber than CB. Moreover, both samples exhibited a higher ferric reducing-antioxidant power (FRAP) than CB, whereas the highest amount of anthocyanins was found in F1 (695 ± 64 μg/g). When compared with CB-enriched pasta, samples enriched with either F1 or F2 had similar FRAP values (2.6 ± 0.1 and 2.3 ± 0.2 μmol Fe(II)/g for pasta with F1 and F2, respectively), and a higher amount of anthocyanins (67.9 ± 0.9 and 60 ± 1 μg/g for pasta with F1 and F2, respectively), while retaining a fair cooking quality.

Debranning of purple wheat: recovery of anthocyanin-rich fractions and their use in pasta production / M. Zanoletti, P. Abbasi-Parizad, V. Lavelli, C. Cecchini, P. Menesatti, A. Marti, M.A. Pagani. - In: LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE. - ISSN 0023-6438. - 75(2017), pp. 663-669. [10.1016/j.lwt.2016.10.016]

Debranning of purple wheat: recovery of anthocyanin-rich fractions and their use in pasta production

M. Zanoletti
Primo
;
P. Abbasi-Parizad
Secondo
;
V. Lavelli;A. Marti
;
M.A. Pagani
Ultimo
2017

Abstract

Debranning is a pre-milling treatment that partially removes the external coats and the aleurone layer of the kernel, allowing the selective recovery of bioactive compounds, such as fiber and phenolic compounds. A two-step debranning process was applied to purple wheat, a naturally antioxidant-rich variety, that removed 9.7% of the material. Debranned fractions from the first (F1; 3.7% of the whole grain) and the second (F2; 6.0% of the debranned grain after the first step) step were used separately to produce fiber-enriched pasta. Bran from conventional milling (CB) was also used as a control. F1 and F2 had a higher or comparable content in total and soluble fiber than CB. Moreover, both samples exhibited a higher ferric reducing-antioxidant power (FRAP) than CB, whereas the highest amount of anthocyanins was found in F1 (695 ± 64 μg/g). When compared with CB-enriched pasta, samples enriched with either F1 or F2 had similar FRAP values (2.6 ± 0.1 and 2.3 ± 0.2 μmol Fe(II)/g for pasta with F1 and F2, respectively), and a higher amount of anthocyanins (67.9 ± 0.9 and 60 ± 1 μg/g for pasta with F1 and F2, respectively), while retaining a fair cooking quality.
Pigmented wheat; Antioxidant capacity; Bioactive compounds; Enriched-pasta
Settore AGR/15 - Scienze e Tecnologie Alimentari
10-ott-2016
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2434/452833
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