Bologna, 21 Ottobre Miriana Durante

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1 Bologna, 21 Ottobre 2016 Miriana Durante

2 Progetto CISIA (Conoscenze Integrate per la Sostenibilità e l innovazione del made in Italy Agroalimentare) OR4: Innovazione di prodotto alimentare e rapporti alimenti e Salute Obiettivo (ISPA-LE) Estrazione con CO 2 supercritica e caratterizzazione di molecole funzionalmente attive da zucca

3 Fruits and vegetables, are valuable sources of functional ingredients suitable to be incorporated into pasta to improve its nutritional and heath promoting value

4 Enriched pasta with protein and essential amino acid Enriched pasta showed higher antioxidant activity, PUFA, carotenoids and/or phenols than non supplemented controls

5 Cucurbita moschata Duch cv Lunga Gialla di Napoli

6 Extraction of molecules of biological value with green technologies

7 Purpose

8 Effect of dehydration method on vitamin E and carotenoids yields SC-CO 2 extraction

9 Effect of dehydration method on vitamin E and carotenoids yields..resulted the method of choice 5 A Oil yield 4 g/100 d.m B 0 Oven-dried Freeze-dried A B Oven-dried Freeze-dried µg/g oil A B 0 Vitamin E Carotenoids

10 Effect of the addition of seeds as a co-matrix on vitamin E and carotenoid yields oven dried matrix was mixed with milled pumpkin seeds (co-matrix) (1:1, w/w) SC-CO 2 extraction 2

11 Pumpkin oleoresin (matrix/co-matrix) is a source of: Carotenoids (mg/100 g oleoresin) Lutein 5.6±0.4 α-carotene 233.2±8.5 β-carotene 224.3±7.6 Totale 463.1±16.5 Vitamin E (mg/100 g oleoresin) α-t 55.3±2.6 β,γ-t 131.8±9.5 α-t3 5.2±0.5 β,γ-t ±8.6 Total 465.4±21.2 Fatty acid composition (%) Palmitic (C16:0) 17.9±0.9 Stearic (C18:0) 8.8±1.2 Oleic (C18:1 n-9) 19.1±3.4 Linoleic (C18:2n-6) 45.3±3.8 Linolenic (C18:3 n-3) 8.9±2.2 SFA 26.7±2.1 MUFA 19.1±3.4 PUFA 54.2±6.0 PUFA/SFA 2.0 n-6/n PUFA/SFA and n6/n3 ratio used to assess the nutritional quality of the lipid fraction of foods. Balanced diet suggest PUFA/SFA > 0.4, n6/n3 ratio 4 10

12 Purpose

13 Micro- or nano-carrier formulation to improve oleoresin stability, solubility and drug delivery Extrusion or Emulsification 2012, 60(42), pp Inclusion complexation α-cyclodextrins biocompatibile non-toxicity biodegradable

14 Cyclodextrins hydrophilic outer surface hydrophobic central cavity CDs have different ability to form inclusion complexes with specific guest compounds

15 Application of α-cyclodextrin in the food industry

16 Applications of α-cyclodextrins in the food industry Stabilizer Emulsifier OIL-IN-WATER EMULSIONS CONFECTIONERY FILLINGS Sa Sa VOLATILE OR SENSITIVE INGREDIENTS Soluble dietary fiber

17 α-cds encapsulated pumpkin oleoresin extracted by supercritical CO 2 α-cds dissolved in deionized water at 25 C Characteristics of a-cds encapsulated oleoresin by Scanning Electron Microscopy N 2, agitation (16-24 h) at room temperature Added oleoresin Aqueous suspension of α- CDs/oleoresin (1:0.5 molar ratio) Freeze dried Fluffy powdery complex, with very little visible clumps

18 Study of complex formation by DSC (Differential Scanning Calorimetry) Study of complex formation by FTIR-ATR (Fourier Transform Infrared Spectroscopy) These evidences indicate that α-cds have a general protective effect on oleoresin and offer an indirect proof of oleoresin encapsulation

19

20 Effect of storage conditions on carotenoid, vitamin E and fatty acid content of free and a- CD encapsulated oleoresins

21 Time course of the amounts of carotenoids, during storage of free and encapsulated oleoresins in different conditions Lutein α-carotene Incapsulated: 60-70% retention β-carotene Free: 20%

22 Time course of the amounts of vitamin E: tocopherols (T) and tocotrienols (T3) during storage of free and encapsulated oils in different conditions. α-t β,γ-t Vitamin E degradation rate In free and incapsulated oleoresin, β,γ T3=αT3 > αt > β,γ T α-t3 Tocopherols Tocotrienols β,γ-t3

23 Time course of the amounts of fatty acids T=0 Fatty acid (%) Free oleoresin PUFA/SFA: 1.80 PUFA/SFA: 2.02 a Fatty acid (%) α-cds encapsulated oleoresin PUFA/SFA: 1.94 a T=0 0 SFA MUFA PUFA 0 SFA MUFA PUFA Fatty acid (%) PUFA/SFA: 0.07 a 25 C, light Fatty acid (%) PUFA/SFA: 0.16 a 25 C, light T=120gg Fatty acid (%) PUFA/SFA: 0.24 a 25 C, dark Fatty acid (%) PUFA/SFA: 0.23 a 25 C, dark T=120gg Fatty acids (%) PUFA/SFA: 1.30 b 4 C, dark Fatty acids (%) PUFA/SFA: 1.83 a 4 C, dark 0 0 SFA MUFA PUFA SFA MUFA PUFA The ratio PUFA/SFA (> 0.4) may be used as a tool to understand some responses to storage Different letters indicate significant differences versus initial storage time (p < 0.05)

24 Purpose

25 Pumpkin oleoresin/α-cd complex is been used as ready-to mix high-quality stable ingredients in the preparation of spaghetti simultaneously enriched with: antioxidants, PUFA and fibers Spaghetti supplemented of % RDA Raw pasta Control CDs Oleoresin Oleoresin/CDs Vitamin E Vitamin A

26 Conclusions Oleoresins extracted by SC-CO 2 are efficiently included in α-cds Upon storage, the retention of bioactives was higher in oleoresin/α-cd complex stored at 4 C than in the corresponding free oleoresins: encapsulation and low temperature have a synergistic effect in preventing the degradation against oxidation of bioactives. Spaghetti supplemented with antioxidants and soluble dietary fibers in the form of SC-CO 2 pumpkin oleoresin/αcyclodextrins complexes are a good source of bioactive compounds providing a substantial proportion of the Recommended Daily Allowance for E and A vitamins

27 Giovanni Mita Miriana Durante Marcello Lenucci Pierpaolo Marrese Paola Fini Vito Rizzi Laura Gazza

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