Title : Red chicory by-product as a functional ingredient for fresh pasta fortification: Effects on technological features and of bioactive compounds bio-accessibility
Abstract:
Pasta is a staple food that plays a pivotal role in nutrition worldwide. However, pasta is rich in carbohydrates and lacks vitamins, minerals, and dietary fiber. The addition of ingredients of high-added value can enhance its functionality. In recent years, in the frame of sustainability, many ingredients obtained from agro-industrial by-products have been recovered and upcycled as a source of bioactive compounds to enhance pasta's nutritional and healthy properties. Red Chicory (Cichorium intybus L.) is a perennial herbaceous plant of the Asteraceae family. In the northeastern Italian region (Veneto), the most extensive red chicory (locally called "radicchio") plantations are present, which annually generate tons of by-products. Red chicory is rich in bioactive compounds like dietary fiber, polyphenols, and sesquiterpene derivatives, with several positive health effects. Dietary fibers could contribute to various physiological effects, including decreased intestinal transit time, lower total and LDL cholesterol levels, reduced postprandial blood glucose and insulin levels, and preventing constipation. Polyphenols have been suggested to exert several biological activities, including antioxidant, anti-inflammatory, and anti-microbial. In addition, phenolic compounds can modulate starch digestibility by directly inhibiting alpha-glycosidase digestive enzymes or forming complexes with starch. Moreover, sesquiterpene lactones, the compounds responsible for the bitter taste of Cichorium species, may play a highly significant role in human health, both as part of a balanced diet and as nutraceuticals, due to their potential for the treatment of cardiovascular disease and cancer. Therefore, red chicory by-products could be upcycled and transformed into an ingredient to improve pasta foodstuffs. In this study, we formulated fortified pasta by replacing semolina with 5%, 10%, and 15% dried red chicory by-product powder, rich in fiber (27%) and healthy bioactive compounds (4.3%). We characterized the bioactive compounds of red chicory by UHPLC-DAD HRMS, which indicated hydroxycinnamic acids, flavonoids, anthocyanins, and sesquiterpene lactones as the main bioactive compounds and the fortified pasta phenolic content. Moreover, we studied the fate of the bioactive compounds in pasta samples after simulated gastrointestinal digestion. The addition of red chicory influenced the pasta's technological properties by inducing a slight increase in cooking loss, fully cooked time, and decreased swelling index. The texture analysis showed that firmness and adhesiveness increased in the fortified sample. The in vitro starch digestibility and the evaluation of fortified pasta glycemic index were also assessed. The sensory characterization showed a vegetable and bitter flavor perception with increasing fortification levels. Even though red chicory modifies some pasta properties, the panelists trained for the quantitative descriptive analyses rated the red chicory-enriched pasta samples positively. In conclusion, red chicory could constitute an intriguing ingredient for producing functional pasta with antioxidant compounds and dietary fiber, potentially contributing to positive effects on human health and enhancing the economic value of the radicchio food chain by reusing this by-product.
Audience Take Away Notes:
- The importance of recovery of agroindustry by-products to formulate functional foods
- The interaction of nutrients (protein/starch) and bioactive compounds could hinder their recovery and lower the bio-accessibility
- The red chicory can alter some technological properties of pasta
- Formulation of functional ingredients of high added value from agro-industry products such as red chicory by-product
