Reuse of almond by-products: Scale-up production of functional almond skin added semolina sourdough breads
Enrico Viola,
Natale Badalamenti,
Maurizio Bruno,
Rosa Tundis,
Monica Rosa Loizzo,
Giancarlo Moschetti,
Francesco Sottile,
Vincenzo Naselli,
Nicola Francesca,
Luca Settanni,
Raimondo Gaglio
Affiliations
Enrico Viola
Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
Natale Badalamenti
Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Viale delle Scienze, Palermo, 90128, Italy; NBFC, National Biodiversity Future Center, Palermo, 90133, Italy
Maurizio Bruno
Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Viale delle Scienze, Palermo, 90128, Italy; NBFC, National Biodiversity Future Center, Palermo, 90133, Italy; Centro Interdipartimentale di Ricerca “Riutilizzo bio-based degli scarti da matrici agroalimentari” (RIVIVE), Università di Palermo, Italy
Rosa Tundis
Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende CS, Italy
Monica Rosa Loizzo
Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende CS, Italy
Giancarlo Moschetti
Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy; NBFC, National Biodiversity Future Center, Palermo, 90133, Italy
Francesco Sottile
Centro Interdipartimentale di Ricerca “Riutilizzo bio-based degli scarti da matrici agroalimentari” (RIVIVE), Università di Palermo, Italy; Department of Architecture, University of Palermo, Viale delle Scienze, Ed. 14, 90128, Palermo, Italy
Vincenzo Naselli
Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
Nicola Francesca
Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
Luca Settanni
Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy; Corresponding author.
Raimondo Gaglio
Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
The present work reports the application of powdered almond skin (PAS) for industrial bread production. Three trials were conducted involving seven bread shapes, including control production (CTR), and two experimental productions with PAS addition [5–10 % (w/w), 5-PAS and 10-PAS, respectively]. Sourdough inoculum determined the acidification of all doughs and the levels of lactic acid bacteria increased. Spore-forming aerobic bacteria, members of the Enterobacteriaceae family, and total coliforms were not detected until the end of the fermentation process. PAS addition determined a lower weight loss, an increase of firmness, a diminution of specific volume, and a different sensory profile of the breads. Mafalda was the most appreciated bread shape and was subjected to photothermal aging. 10-PAS sample, after nine-day stress, still showed a significant total phenolic compound TPC content (111.0 mg GAE/g extract). The radical scavenging potential increased with PAS with a final IC50 of 103.3 μg/mL in 10-PAS breads. Experimental breads exhibited a notable enhancement in protection against lipid peroxidation. Mold-free shelf life assessment showed a 10-day shelf life for CTR breads, while a 12-day shelf life in presence of PAS. Collectively, the data suggest that PAS holds significant promise as a functional additive for industrial production of bread.
