Formulation of New Baking (+)-Catechin Based Leavening Agents: Effects on Rheology, Sensory and Antioxidant Features during Muffin Preparation
Gabriele Carullo,
Francesca Scarpelli,
Emilia Lucia Belsito,
Paolino Caputo,
Cesare Oliviero Rossi,
Antonio Mincione,
Antonella Leggio,
Alessandra Crispini,
Donatella Restuccia,
Umile Gianfranco Spizzirri,
Francesca Aiello
Affiliations
Gabriele Carullo
Department of Biotechnology, Chemistry and Pharmacy, Department of Excellence 2018–2022, University of Siena, Via Aldo Moro 2, 53100 Siena, Italy
Francesca Scarpelli
Department of Chemistry and Chemical Technologies, University of Calabria, 87036 Arcavacata di Rende-Cosenza, Italy
Emilia Lucia Belsito
Department of Pharmacy, Health and Nutritional Sciences, Department of Excellence 2018–2022, University of Calabria, Edificio Polifunzionale, 87036 Rende, Italy
Paolino Caputo
Department of Chemistry and Chemical Technologies, University of Calabria, 87036 Arcavacata di Rende-Cosenza, Italy
Cesare Oliviero Rossi
Department of Chemistry and Chemical Technologies, University of Calabria, 87036 Arcavacata di Rende-Cosenza, Italy
Antonio Mincione
AGRARIA Department, Mediterranean University of Reggio Calabria, Loc. Feo di Vito, 89122 Reggio Calabria, Italy
Antonella Leggio
Department of Pharmacy, Health and Nutritional Sciences, Department of Excellence 2018–2022, University of Calabria, Edificio Polifunzionale, 87036 Rende, Italy
Alessandra Crispini
Department of Chemistry and Chemical Technologies, University of Calabria, 87036 Arcavacata di Rende-Cosenza, Italy
Donatella Restuccia
Department of Pharmacy, Health and Nutritional Sciences, Department of Excellence 2018–2022, University of Calabria, Edificio Polifunzionale, 87036 Rende, Italy
Umile Gianfranco Spizzirri
Department of Pharmacy, Health and Nutritional Sciences, Department of Excellence 2018–2022, University of Calabria, Edificio Polifunzionale, 87036 Rende, Italy
Francesca Aiello
Department of Pharmacy, Health and Nutritional Sciences, Department of Excellence 2018–2022, University of Calabria, Edificio Polifunzionale, 87036 Rende, Italy
The aim of this investigation was to prepare two solid mixtures containing a soluble polymorph of (+)-catechin and mucic (MUC) or tartaric (TAR) acids as new leavening agents. The solid mixtures were based on a polymorph of (+)-catechin, characterized through Powder X-ray Diffraction (PXRD) analysis and assayed in in vitro antioxidant and solubility assays. The dough samples were studied by dynamic rheological tests, while muffins were studied through Headspace Solid-Phase Microextraction (HS-SPME)/Gas Chromatography-Mass Spectrometry (GC-MS) analysis to identify volatile compounds, in vitro tests to evaluate antioxidant properties, and sensory analyses. TAR powder showed a solubility in water almost one order of magnitude increased with respect to commercial (+)-catechin (40.0 against 4.6 mg mL−1) and increased antioxidant performances. In particular, TAR showed total phenolic content (TPC) and total antioxidant capacity (TAC) values of 0.0298 ± 0.021 and 0.0081 ± 0.0009 meq CT/g, while MUC showed better results in terms of 2,2-diphenyl-1-picrylhydrazyl) acid (DPPH) and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid (ABTS), 0.518 ± 0.015 and 0.112 ± 0.010 mg/mL, respectively. MS analysis identified different compounds derived from the lipid oxidation process. Muffins obtained using both powders showed interesting outcomes regarding dough process and appreciable appearance/olfactory/taste/texture profiles. Muffins obtained from TAR-based mixture showed also a total phenolic content of 0.00175 meq CT/g muffin, and almost two times improved TAC and scavenger activity against DPPH radical. The formulated powders could be used as suitable health-promoting ingredients in the food industry.
