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Article: Impact of In Vitro Gastrointestinal Digestion on the Phenolic Bioaccessibility and Bioactive Properties of Insect-Containing Beef Burgers.

Rocchetti, Gabriele / Zengin, Gokhan / Giuberti, Gianluca / Cervini, Mariasole / Lucini, Luigi

2024 Volume 13, Issue 3

Abstract: Mealworm, migratory locust, and house cricket have recently been recognized by the European Commission as novel foods, thus being suitable in different food applications. In this work, we tested their powders as meat extenders at 5% ( ...

Abstract	Mealworm, migratory locust, and house cricket have recently been recognized by the European Commission as novel foods, thus being suitable in different food applications. In this work, we tested their powders as meat extenders at 5% (
Language	English
Publishing date	2024-03-18
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2704216-9
ISSN	2076-3921
ISSN	2076-3921
DOI	10.3390/antiox13030365
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article: Characterization of Durum-Wheat Pasta Containing Resistant Starch from Debranched Waxy Rice Starch.

Cervini, Mariasole / Gabrielli, Mario / Spigno, Giorgia / Giuberti, Gianluca

Foods (Basel, Switzerland)

2023 Volume 12, Issue 2

Abstract: Durum wheat spaghetti samples prepared with increasing levels of resistant starch (RS) from debranched waxy rice starch (DWRS; i.e., 0, 5, 10, 15 g/100 g w/w) were analyzed for chemical composition, quality and sensory parameters and in vitro starch ... ...

Abstract	Durum wheat spaghetti samples prepared with increasing levels of resistant starch (RS) from debranched waxy rice starch (DWRS; i.e., 0, 5, 10, 15 g/100 g w/w) were analyzed for chemical composition, quality and sensory parameters and in vitro starch digestion. All the DWRS-containing spaghetti was “high in fibre”, the dietary fiber content being > 6 g/100 g. In addition, spaghetti with the highest level of DWRS showed the highest RS content (p < 0.05), being 11.4 g/100 g dry matter. The starch hydrolysis index decreased (p < 0.05) as the level of DWRS increased, with a reduction of >20% comparing the 15-DWRS pasta to the control. DWRS had a negative impact on quality parameters, especially at higher DWRS levels. The use of DWRS shortened the optimal cooking time and impacted the samples’ cooking loss, firmness, and stickiness. In addition, sensory analysis revealed differences among samples. However, irrespective of the level of DWRS in the recipe, the score for all attributes was > 5, which is considered the limit of acceptability. Substituting part of the semolina flour with DWRS increased the level of RS and the overall nutritional profile and affected the quality of semolina pasta, mainly at higher levels in the recipe.
Language	English
Publishing date	2023-01-10
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods12020327
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article: The Potential of Wine Lees as a Fat Substitute for Muffin Formulations.

Bianchi, Federico / Cervini, Mariasole / Giuberti, Gianluca / Simonato, Barbara

Foods (Basel, Switzerland)

2023 Volume 12, Issue 13

Abstract: The current study evaluates the prospect of wine lees (WL), a costless by-product from Amarone winemaking, as a fat replacer in muffin formulation. WL have elsewhere replaced sunflower oil, allowing the creation of 0, 25, 50, 75, and 100% fat-substituted ...

Abstract	The current study evaluates the prospect of wine lees (WL), a costless by-product from Amarone winemaking, as a fat replacer in muffin formulation. WL have elsewhere replaced sunflower oil, allowing the creation of 0, 25, 50, 75, and 100% fat-substituted muffins named ML0, ML25, ML50, ML75, and ML100, respectively. Batter rheology, in addition to the textural and colorimetric characteristics, the pore dimension, and the sensory aspect of the different formulations were evaluated. The batter consistency (K) of fat-replaced muffins was lower than that of the control, while the hardness and chewiness of the end products were higher. ML25 and ML50 samples reached the highest volume, while the baking loss decreased due to WL's fiber components. ML25, ML50, ML75, and ML100 accounted for caloric reductions of 9, 18, 22, and 26%, respectively, compared to full-fat muffins. Muffins with WL showed a darker crust and crumb as lightness (
Language	English
Publishing date	2023-07-02
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods12132584
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Article ; Online: Characterization of Durum-Wheat Pasta Containing Resistant Starch from Debranched Waxy Rice Starch

Cervini, Mariasole / Gabrielli, Mario / Spigno, Giorgia / Giuberti, Gianluca

Foods. 2023 Jan. 10, v. 12, no. 2

2023

Abstract	Durum wheat spaghetti samples prepared with increasing levels of resistant starch (RS) from debranched waxy rice starch (DWRS; i.e., 0, 5, 10, 15 g/100 g w/w) were analyzed for chemical composition, quality and sensory parameters and in vitro starch digestion. All the DWRS-containing spaghetti was “high in fibre”, the dietary fiber content being > 6 g/100 g. In addition, spaghetti with the highest level of DWRS showed the highest RS content (p < 0.05), being 11.4 g/100 g dry matter. The starch hydrolysis index decreased (p < 0.05) as the level of DWRS increased, with a reduction of >20% comparing the 15-DWRS pasta to the control. DWRS had a negative impact on quality parameters, especially at higher DWRS levels. The use of DWRS shortened the optimal cooking time and impacted the samples’ cooking loss, firmness, and stickiness. In addition, sensory analysis revealed differences among samples. However, irrespective of the level of DWRS in the recipe, the score for all attributes was > 5, which is considered the limit of acceptability. Substituting part of the semolina flour with DWRS increased the level of RS and the overall nutritional profile and affected the quality of semolina pasta, mainly at higher levels in the recipe.
Keywords	dietary fiber ; digestion ; durum wheat ; fiber content ; firmness ; flour ; glutinous rice ; hydrolysis ; nutrient content ; pasta ; resistant starch ; rice starch ; semolina ; sensory evaluation ; stickiness
Language	English
Dates of publication	2023-0110
Publishing place	Multidisciplinary Digital Publishing Institute
Document type	Article ; Online
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods12020327
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: The Potential of Wine Lees as a Fat Substitute for Muffin Formulations

Bianchi, Federico / Cervini, Mariasole / Giuberti, Gianluca / Simonato, Barbara

Foods. 2023 July 02, v. 12, no. 13

2023

Abstract	The current study evaluates the prospect of wine lees (WL), a costless by-product from Amarone winemaking, as a fat replacer in muffin formulation. WL have elsewhere replaced sunflower oil, allowing the creation of 0, 25, 50, 75, and 100% fat-substituted muffins named ML0, ML25, ML50, ML75, and ML100, respectively. Batter rheology, in addition to the textural and colorimetric characteristics, the pore dimension, and the sensory aspect of the different formulations were evaluated. The batter consistency (K) of fat-replaced muffins was lower than that of the control, while the hardness and chewiness of the end products were higher. ML25 and ML50 samples reached the highest volume, while the baking loss decreased due to WL’s fiber components. ML25, ML50, ML75, and ML100 accounted for caloric reductions of 9, 18, 22, and 26%, respectively, compared to full-fat muffins. Muffins with WL showed a darker crust and crumb as lightness (L) decreased. Moreover, a parameter increased with the increment of WL in the formulation, leading to a redder and less yellow-hued fat-replaced muffin. In conclusion, WL could effectively replace fat in the 25–50% range in muffins, achieving a final product with reduced calories, a higher dietary fiber content, higher volume, and promising sensory aspects.
Keywords	batters ; byproducts ; chewiness ; colorimetry ; dietary fiber ; fat replacers ; fiber content ; hardness ; muffins ; rheology ; sunflower oil ; winemaking ; wines
Language	English
Dates of publication	2023-0702
Publishing place	Multidisciplinary Digital Publishing Institute
Document type	Article ; Online
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods12132584
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Using pre‐gelatinised red lentils in pasta production: connecting starch features and pasta cooking behaviour

Bresciani, Andrea / Giuberti, Gianluca / Cervini, Mariasole / Marti, Alessandra

International Journal of Food Science & Technology. 2023 Apr., v. 58, no. 4 p.1803-1809

2023

Abstract: Considering the high interest in using pulses in the production of staple foods, including pasta, this study aimed at investigating the effect of pre‐gelatinisation on the overall quality of pasta from red lentils. Pre‐gelatinized flours showed a lower ... ...

Abstract	Considering the high interest in using pulses in the production of staple foods, including pasta, this study aimed at investigating the effect of pre‐gelatinisation on the overall quality of pasta from red lentils. Pre‐gelatinized flours showed a lower gelatinisation temperature (up to about 57 °C vs. about 65 °C) and higher retrogradation tendency than native flour. Such changes resulted in higher water absorption capacity (up to 1.23 vs. 0.98 g g⁻¹) and higher farinographic torque, but did not impact the cooking quality. Conversely, the resistant starch content of cooked pasta decreased (from 14.79 to 10.4 g/100 g total starch) and the starch hydrolysis index increased (from 48.28 to 67.71) when pre‐gelatinised flours were used. In conclusion, pre‐gelatinisation impacted starch, hydration and the mixing properties of red lentils flours, without compromising the cooking behaviour of the related pasta.
Keywords	flour ; food science ; gelatinization ; hydrolysis ; pasta ; resistant starch ; retrogradation ; technology ; temperature ; torque ; water binding capacity
Language	English
Dates of publication	2023-04
Size	p. 1803-1809.
Publishing place	John Wiley & Sons, Ltd
Document type	Article ; Online
Note	JOURNAL ARTICLE
ZDB-ID	883561-5
ISSN	0950-5423
ISSN	0950-5423
DOI	10.1111/ijfs.16312
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: The distinctive effect of different insect powders as meat extenders in beef burgers subjected to cooking and in vitro gastrointestinal digestion.

Rocchetti, Gabriele / Leni, Giulia / Rebecchi, Annalisa / Dordoni, Roberta / Giuberti, Gianluca / Lucini, Luigi

Food chemistry

2024 Volume 442, Page(s) 138422

Abstract: Mealworm (MWP), migratory locust (LP), and house cricket (CP) are novel foods recently authorized by the European Commission. This work tested their powders as meat extenders at 5% inclusion in beef burgers. Insect powders were abundant in phenolics, ... ...

Abstract	Mealworm (MWP), migratory locust (LP), and house cricket (CP) are novel foods recently authorized by the European Commission. This work tested their powders as meat extenders at 5% inclusion in beef burgers. Insect powders were abundant in phenolics, recording the highest values in LP (1184.9 μg/g). The sensory analysis highlighted a higher visual and olfactory acceptability for MWP-burgers, followed by CP- and LP-burgers, whereas the texture of cooked burgers remained unaffected. Following pan-cooking, MWP-burgers and control exhibited comparable chemical profiles, while a significant down-accumulation of the heterocyclic amine 2-Amino-3,8-dimethylimidazo[4,5-f]quinoxaline was observed in CP-burgers. In vitro gastrointestinal digestion highlighted metabolomic trends like control for MWP- and LP-burgers. In contrast, a reduced accumulation of lipids and increased content of dipeptides like glutaminylarginine (possibly acting as enzyme modulators) was observed for the CP-burgers.
MeSH term(s)	Animals ; Cattle ; Powders ; Meat/analysis ; Meat Products/analysis ; Cooking ; Digestion
Chemical Substances	Powders
Language	English
Publishing date	2024-01-13
Publishing country	England
Document type	Journal Article
ZDB-ID	243123-3
ISSN	1873-7072 ; 0308-8146
ISSN (online)	1873-7072
ISSN	0308-8146
DOI	10.1016/j.foodchem.2024.138422
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: Effect of different fibre addition on cookie dough and texture.

Gruppi, Alice / Giuberti, Gianluca / Duserm Garrido, Guillermo / Spigno, Giorgia

Food science and technology international = Ciencia y tecnologia de los alimentos internacional

2023 , Page(s) 10820132231162475

Abstract: Different commercial fibres from bamboo (BAM), cocoa (COC), psyllium (PSY), chokeberry (ARO) and citrus (CIT) were characterized for technological (oil- and water-holding capacity, solubility and bulk density) and physical (moisture, colour and particle ... ...

Abstract	Different commercial fibres from bamboo (BAM), cocoa (COC), psyllium (PSY), chokeberry (ARO) and citrus (CIT) were characterized for technological (oil- and water-holding capacity, solubility and bulk density) and physical (moisture, colour and particle size) features and added to a cookie recipe. The doughs were prepared using sunflower oil and white wheat flour was substituted with 5% (w/w) of the selected fibre ingredient. The attributes of the resulting doughs (colour, pH, water activity and rheological tests) and cookies (colour, water activity, moisture content, texture analysis and spread ratio) were compared to control doughs and to cookies made with refined flour and whole flour formulation. The selected fibres consistently impacted dough rheology and, consequently on, the spread ratio and the texture of the cookies. While the viscoelastic behaviour of the control dough made with refined flour was maintained in all sample doughs, adding fibre decreased loss factor (tan
Language	English
Publishing date	2023-03-08
Publishing country	United States
Document type	Journal Article
ZDB-ID	1289316-X
ISSN	1532-1738 ; 1082-0132
ISSN (online)	1532-1738
ISSN	1082-0132
DOI	10.1177/10820132231162475
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article: Fortification of Durum Wheat Fresh Pasta with Maqui (Aristotelia chilensis) and Its Effects on Technological, Nutritional, Sensory Properties, and Predicted Glycemic Index

Bianchi, Federico / Giuberti, Gianluca / Cervini, Mariasole / Simonato, Barbara

Food and bioprocess technology. 2022 July, v. 15, no. 7

2022

Abstract: Pasta, a staple food worldwide consumed, was fortified with maqui (Aristotelia chilensis) berry powder (MBP) and the effect of MBP inclusion was evaluated concerning technological, nutritional, and sensory properties. Fresh pasta samples were formulated ... ...

Abstract	Pasta, a staple food worldwide consumed, was fortified with maqui (Aristotelia chilensis) berry powder (MBP) and the effect of MBP inclusion was evaluated concerning technological, nutritional, and sensory properties. Fresh pasta samples were formulated by replacing 0, 7.5, and 15 g 100 g⁻¹ of durum wheat semolina with MBP. The inclusion of MBP did not affect the moisture content, but the water activity decreased in the fortified samples, while pH values decreased with increasing MBP levels in the recipe. The pasta fully cooking time and the swelling index were reduced, while the cooking loss and the firmness increased with increasing MBP levels. In addition, MBP increased the total dietary fiber, ash, and phenol contents, along with the in vitro antioxidant activities. The starch hydrolysis index and the predicted glycemic index of cooked fresh pasta decreased along with the increase of MBP addition. The MPB addition to fresh pasta could represent a valuable strategy for increasing its nutritional value, maintaining pasta’s technological properties without affecting the sensory acceptability.
Keywords	Aristotelia chilensis ; antioxidants ; bioprocessing ; dietary fiber ; durum wheat ; firmness ; glycemic index ; hydrolysis ; pH ; pasta ; phenol ; semolina ; staple foods ; starch ; water activity ; water content
Language	English
Dates of publication	2022-07
Size	p. 1563-1572.
Publishing place	Springer US
Document type	Article
ZDB-ID	2425455-1
ISSN	1935-5149 ; 1935-5130
ISSN (online)	1935-5149
ISSN	1935-5130
DOI	10.1007/s11947-022-02838-9
Database	NAL-Catalogue (AGRICOLA)

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Article: In vitro

Giuberti, Gianluca / Gallo, Antonio

Heliyon

2020 Volume 6, Issue 1, Page(s) e03145

Abstract: Four different resistant starch (RS) type 3 (RS3; retrograded starch) and a RS type 2 (RS2; native high amylose maize starch) ... ...

Abstract	Four different resistant starch (RS) type 3 (RS3; retrograded starch) and a RS type 2 (RS2; native high amylose maize starch) were
Language	English
Publishing date	2020-01-06
Publishing country	England
Document type	Journal Article
ZDB-ID	2835763-2
ISSN	2405-8440
ISSN	2405-8440
DOI	10.1016/j.heliyon.2019.e03145
Database	MEDical Literature Analysis and Retrieval System OnLINE

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