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The potential of almonds, hazelnuts, and walnuts SFE-CO2 extracts as sources of bread flavouring ingredients

2023Journal article Open access
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dc.contributor.authorKessler, Júlia C.
dc.contributor.authorVieira, Vanessa
dc.contributor.authorMartins, Isabel M.
dc.contributor.authorManrique, Yaidelin A.
dc.contributor.authorFerreira, Patrícia
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorAfonso, Andreia
dc.contributor.authorBarros, Lillian
dc.contributor.authorRodrigues, Alírio
dc.contributor.authorDias, Madalena M.
dc.date.accessioned2017-01-13T10:48:43Z
dc.date.available2017-01-13T10:48:43Z
dc.date.issued2023
dc.description.abstractNuts have been part of the human diet since our early ancestors, and their use goes beyond nutritional purposes, for example, as aromatic sources for dairy products. This work explores the potential of almond (Prunus dulcis (Mill.) DA Webb), hazelnut (Corylus avellana L.), and walnut (Juglans regia L.) extracts as sources of food flavouring agents, suggesting a new added-value application for lower quality or excess production fruits. The extracts were obtained by supercritical fluid extraction with carbon dioxide and characterized by: quantification of the volatile fraction by HS-SPME GC-MS; sensory perception and description; and cytotoxicity against Vero cells. All extracts revealed potential as flavouring ingredients due to terpene abundance. No significant differences were observed for the minimal sensory perception, in which the odour threshold values ranged from 8.3 x 10(-4) to 6.9 x 10(-3) mu g center dot mL(-1) for walnuts and almonds extracts, respectively. In contrast, the cytotoxic potential differed significantly among the extracts, and P. dulcis extract presented lower cytotoxicity. Notes as woody, fresh, and green were identified in the volatile intensifiers obtained from the P. dulcis extract. Thus, almond extract was identified as the most promising ingredient to increase the sensory value of food products, namely bread. This potential was verified by an increase in the odour perception of bread after adding 4 mu L of extract to each 100 g of bread dough. The quantified eucalyptol and D-limonene terpenes - found in the P. dulcis extract - have improved the release of the pleasant and natural volatile compounds from bread crust and crumb compared to the control bread chemical and sensory profiles.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationKessler, Júlia C.; Vieira, Vanessa; Martins, Isabel M.; Manrique, Yaidelin A.; Ferreira, Patrícia; Calhelha, Ricardo C.; Afonso, Andreia; Barros, Lillian; Rodrigues, Alírio; Dias, Madalena M. (2023). The potential of almonds, hazelnuts, and walnuts SFE-CO2 extracts as sources of bread flavouring ingredients. Food Chemistry. eISSN 1873-7072. 417, p. 1-11pt_PT
dc.identifier.doi10.1016/j.foodchem.2023.135845
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10198/13761
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevier
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.titleThe potential of almonds, hazelnuts, and walnuts SFE-CO2 extracts as sources of bread flavouring ingredientspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleFood Chemistrypt_PT
person.familyNameCalhelha
person.familyNameBarros
person.givenNameRicardo C.
person.givenNameLillian
person.identifier469085
person.identifier.ciencia-idF313-E3CE-554E
person.identifier.ciencia-id9616-35CB-D001
person.identifier.orcid0000-0002-6801-4578
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridJ-2172-2014
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id6507978333
person.identifier.scopus-author-id35236343600
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication2d5d1a41-7561-4a01-871c-b4c97da35053
relation.isAuthorOfPublication3af07ffe-f914-48ba-a5d5-efcf70fdce01
relation.isAuthorOfPublication.latestForDiscovery3af07ffe-f914-48ba-a5d5-efcf70fdce01

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