Percorrer por autor "Poli, Giovanna"
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- Flavonoid-rich extracts from lemon and orange by-products: microencapsulation and application in functional cookiesPublication . Dellapina, Giovanna; Poli, Giovanna; Moscatelli, Vanna; Magalhães, Daniela; Vilas-Boas, Ana A.; Pintado, ManuelaCitrus by-products are increasingly recognized as a valuable source of bioactive compounds (BCs), particularly flavonoids. Their incorporation into food matrices as functional ingredients aligns with sustainability goals and consumer demand for health-promoting products. However, challenges such as poor stability and undesirable sensory properties limit their direct use in food systems. This study aimed to develop and evaluate functional cookies enriched with microencapsulated flavonoid-rich extracts derived from lemon and orange peels. Flavonoids were extracted with hydroethanolic solvent and characterized by HPLC-DAD. The extracts exhibited high total flavonoid contents: 1960.1 mg/L for orange and 845.7 mg/L for lemon. The extracts were encapsulated using a 1% sodium alginate and 1.36% corn starch blend, producing thermally stable microbeads with flavonoid retention higher than 85% after heating at 230 °C for 30 min. These microbeads were incorporated into gluten-free oat and buckwheat cookies, delivering 166.11 mg/100 g (orange) and 177.13 mg/100 g (lemon) of flavonoids in the product, which covers approximately one-third of the recommended daily intake. Sensory analysis using triangle tests (ISO 4120) (n = 23) showed no significant difference (p > 0.05) between control and enriched cookies, indicating successful masking of potential bitterness or astringency associated with flavonoids. These results demonstrate the effectiveness of microencapsulation in protecting citrus flavonoid-rich extracts and support the development of sustainable, health-oriented bakery products. Moreover, this approach promotes the valorization of agro-industrial by-products, contributing to a more circular food supply chain.
- Innovative processing technologies to develop a new segment of functional citrus-based beverages: current and future trendsPublication . Vilas-Boas, Ana A.; Magalhães, Daniela; Campos, Débora A.; Porretta, Sebastiano; Dellapina, Giovanna; Poli, Giovanna; Istanbullu, Yildiray; Demir, Sema; San Martín, Ángel Martínez; García-Gómez, Presentación; Mohammed, Reda S.; Ibrahim, Faten M.; El Habbasha, El Sayed; Pintado, ManuelaThe food industries are interested in developing functional products due to their popularity within nutritional and healthy circles. Functional fruit-based beverages represent one of the fast-growing markets due to the high concentrations of bioactive compounds (BCs), which can be health promoters. Hence, functional beverages based on citrus fruits are a potential way to take advantage of their nutritional and bioactive properties that could attract the interest of consumers. In order to ensure microbial and quality stability, the beverages are subjected to preservation treatment; however, the application of high temperatures leads to the loss of thermolabile BCs. Nowadays, innovative processing technologies (IPT) such as pulsed electric field (PEF), high-pressure processing (HPP), ultrasound processing (US), ohmic heating (OH), and microwave (MW) are a promising alternative due to their efficiency and low impact on juice BCs. The available literature concerning the effects of these technologies in functional fruit-based beverages is scarce; thus, this review gathers the most relevant information about the main positive and negative aspects of the IPT in functional properties, safety, and consumer acceptance of functional citrus-based beverages, as well as the use of citrus by-products to promote the circular economy in citrus processing.