Miriana Durante

Bologna, 21 Ottobre 2016

OR4: Innovazione di prodotto alimentare e rapporti alimenti e Salute

Obiettivo (ISPA-LE)

Estrazione con CO2 supercritica e caratterizzazione dimolecole funzionalmente attive da zucca

Progetto CISIA

(Conoscenze Integrate per la Sostenibilità e l’innovazione del made in Italy Agroalimentare)

Progetto CISIA

(Conoscenze Integrate per la Sostenibilità e l’innovazione del made in Italy Agroalimentare)

Fruits and vegetables, are valuablesources of functional ingredients suitableto be incorporated into pasta to improveits nutritional and heath promoting value

Enriched pasta with protein and essential amino acid

Enriched pasta showed higher antioxidantactivity, PUFA, carotenoids and/or phenolsthan non supplemented controls

Cucurbita moschata Duch cv Lunga Gialla di Napoli

Extraction of molecules of biological value with green technologies

Purpose

Effect of dehydration method on vitamin E and carotenoids yields

SC-CO2

extractionSC-CO2

extractionSC-CO2

extraction

Effect of dehydration method on vitamin E and carotenoids yields

…..resulted the method of choice…..resulted the method of choice

Oil yield

Oven-dried Freeze-dried

g/1

00 d

.m.

0

1

2

3

4

5

Vitamin E Carotenoids

µg/

g oi

l

0

4000

8000

12000

16000

Oven-dried

Freeze-dried

A

B

A

A

B

B

Oil yield

Oven-dried Freeze-dried

g/1

00 d

.m.

0

1

2

3

4

5

Vitamin E Carotenoids

µg/

g oi

l

0

4000

8000

12000

16000

Oven-dried

Freeze-dried

A

B

A

A

B

B

oven dried matrix was mixed with milled pumpkin seeds (co-matrix) (1:1, w/w)

Effect of the addition of seeds as a co-matrix on vitamin E and carotenoid yieldsEffect of the addition of seeds as a co-matrix on vitamin E and carotenoid yields

SC-CO2 extraction

2

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-T3 273.1±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-3 5.1

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-T3 273.1±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-3 5.1

Pumpkin oleoresin (matrix/co-matrix) is a source of:

PUFA/SFA and n6/n3ratio used to assess thenutritional quality of thelipid fraction of foods.

“Balanced diet” suggest PUFA/SFA > 0.4, n6/n3 ratio 4÷10

Purpose

2012, 60 (42), pp 10689–10695

Micro- or nano-carrier formulation to improve oleoresin stability,solubility and drug deliveryMicro- or nano-carrier formulation to improve oleoresin stability,solubility and drug delivery

Extrusion or Emulsification

α-Cyclodextrins

biocompatibile

non-toxicity

biodegradable

Inclusion complexationInclusion complexation

CyclodextrinsCyclodextrins

hydrophilic outer surface

hydrophobic central cavity

CDs have different ability to form

inclusion complexes with specific

guest compounds

CDs have different ability to form

inclusion complexes with specific

guest compounds

Application of α-cyclodextrin in the food industryApplication of α-cyclodextrin in the food industry

SaSaSaSa

Applications of α-cyclodextrins in the food industryApplications of α-cyclodextrins in the food industry

VOLATILE OR SENSITIVE INGREDIENTS

OIL-IN-WATER EMULSIONS

Stabilizer EmulsifierCONFECTIONERY FILLINGS

Soluble dietary fiber

Fluffy powdery complex, with very little visible clumps

N2, agitation (16-24 h)at room temperature

Added oleoresin

Aqueous suspension of α-CDs/oleoresin

(1:0.5 molar ratio)

Aqueous suspension of α-CDs/oleoresin

(1:0.5 molar ratio)

Freeze dried

α-CDs dissolved in deionized water at 25°C

α-CDs dissolved in deionized water at 25°C

α-CDs encapsulated pumpkin oleoresin extracted by supercritical CO2α-CDs encapsulated pumpkin oleoresin extracted by supercritical CO2

Characteristics of a-CDs encapsulatedoleoresin by Scanning ElectronMicroscopy

Characteristics of a-CDs encapsulatedoleoresin by Scanning ElectronMicroscopy

Study of complex formation by DSC(Differential Scanning Calorimetry)

These evidences indicate that α-CDs have a general protective effect on oleoresin and offer an indirect

proof of oleoresin encapsulation

These evidences indicate that α-CDs have a general protective effect on oleoresin and offer an indirect

proof of oleoresin encapsulation

Study of complex formation by FTIR-ATR(Fourier Transform Infrared Spectroscopy)

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

Incapsulated: 60-70% retention

Free: 20%

Time course of the amounts of carotenoids, during storage of free and encapsulatedoleoresins in different conditions

Lutein

α-carotene

β-carotene

Time course of the amounts of vitamin E: tocopherols (T) and tocotrienols (T3)during storage of free and encapsulated oils in different conditions.

Vitamin E degradation rateIn free and incapsulated oleoresin,β,γ T3=αT3 > αT > β,γ T

Tocopherols

Tocotrienols

α-T

β,γ-T

α-T3

β,γ-T3

α-Cds encapsulated oleoresin

25°C, dark

Fatt

y a

cid

(%

)0

20

40

60

80

4°C, dark

SFA MUFA PUFA

Fatty a

cid

s (

%)

0

20

40

60

80

25°C, light

Fatt

y a

cid

(%

)

0

20

40

60

80

SFA MUFA PUFA

Fatty a

cid

(%

)

0

20

40

60

80

T=120gg T=120gg

T=0T=0

Time course of the amounts of fatty acids

25°C, dark

Fatt

y a

cid

(%

)

0

20

40

60

80

4°C, dark

SFA MUFA PUFA

Fatty a

cid

s (

%)

0

20

40

60

80

25°C, light

Fatt

y a

cid

(%

)

0

20

40

60

80

The ratio PUFA/SFA (> 0.4)

may be used as a tool to understand some responses to storage

The ratio PUFA/SFA (> 0.4)

may be used as a tool to understand some responses to storage

PUFA/SFA: 1.80PUFA/SFA: 1.80

PUFA/SFA: 0.07aPUFA/SFA: 0.07a

PUFA/SFA: 0.24aPUFA/SFA: 0.24a

PUFA/SFA: 0.16aPUFA/SFA: 0.16a

PUFA/SFA: 0.23aPUFA/SFA: 0.23a

PUFA/SFA: 1.94aPUFA/SFA: 1.94a

T=120gg T=120gg

T=0T=0

PUFA/SFA: 1.30bPUFA/SFA: 1.30b PUFA/SFA: 1.83aPUFA/SFA: 1.83a

SFA MUFA PUFA

Fatt

y a

cid

(%

)

0

20

40

60

80

Free oleoresin

PUFA/SFA: 2.02aPUFA/SFA: 2.02a

Different letters indicate significant differences versus initial storage time (p < 0.05)

Purpose

Pumpkin oleoresin/α-CD complex is been used as ready-to mix high-quality stableingredients 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 0.47 0.81 2.5 3.7

Vitamin A 0 0 11.8 17

% RDA

Raw pasta

Control CDs Oleoresin Oleoresin/CDs

Vitamin E 0.47 0.81 2.5 3.7

Vitamin A 0 0 11.8 17

Oleoresins extracted by SC-CO2 are efficiently included in α-CDs

Upon storage, the retention of bioactives was higher in oleoresin/α-CD complexstored at 4°C than in the corresponding free oleoresins: encapsulation and lowtemperature have a synergistic effect in preventing the degradation against oxidationof bioactives.

Spaghetti supplemented with antioxidants and soluble dietaryfibers in the form of SC-CO2 pumpkin oleoresin/α-cyclodextrins complexes are…

…a good source of bioactive compounds providing a substantial proportion of the

Recommended Daily Allowance for

E and A vitamins

…Conclusions

Miriana Durante

Paola Fini

Giovanni Mita

Pierpaolo Marrese

Vito Rizzi

Marcello Lenucci

Laura Gazza