Underutilized Rosa canina Herbal Dust as an Innovative Natural Functional and Health Promoting Ingredient: A Proposal of Two-Novel Approaches
Waste and Biomass Valorization, ISSN: 1877-265X, Vol: 14, Issue: 4, Page: 1207-1217
2023
- 7Citations
- 15Captures
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Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
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Article Description
Purpose: Fruit crops by-products and waste have been a particular object of new fortified products creation, especially of the food and pharmaceutical industry. In this research, new approaches for valorization of Rosa canina herbal dust (industrial waste from filter tea production) and its functional ingredients were proposed. Methods: In the first approach supercritical carbon dioxide extraction (SFE-CO) of R. canina herbal dust in the pressure range of 10–30 MPa was applied to produce the plant extracts. The second approach analyzed the possibility of R. canina herbal dust direct application in the production of fortified food products where, as a case study, application in the production of functional bread was evaluated. The impact of herbal dust addition has been determined based upon the bread quality, including evaluation of nutritional value, specific volume, crumb grain quality and crumb elasticity. Results: In the SFE-CO, EYs ranged from 0.6 to 9.68%, being the highest at 30 MPa after 5 h of the process. Chemical characterization of the extracts was carried out by gas chromatography coupled to mass spectrometry allowing the identification of hydrocarbons, sterols, and tocopherols. Among the valuable volatile compounds, γ-sitosterol (34.93%), γ-tocopherol (8.25%), and α-tocopherol (7.33%) were the most abundant. The results of the investigation of the influence of R. canina herbal dust on the rheological properties of the dough, quality and nutritional value of bread confirmed the justification of the application of this by-product in baking. Conclusion: The obtained information on the extraction process and on the quality of the enriched R. canina herbal dust product, can serve as a basis for the development of industrial applications targeting the valorization of highly underused R. canina herbal dust. Graphical Abstract: [Figure not available: see fulltext.].
Bibliographic Details
Springer Science and Business Media LLC
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