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Biostimulants for Sustainable Food Production: Effects of Wood Distillate to Fortify Chickpea Flour for Development of Functional Bakery Products Publisher



Fedeli R1 ; Spizzirri UG2 ; Aquino G3, 4 ; Basilicata MG5 ; Pepe G3 ; Campiglia P3 ; Celletti S1 ; Tudino V6 ; Dichiara M6 ; Gemma S1, 6 ; Butini S1, 6 ; Carullo G1, 6 ; Aiello F7 ; Restuccia D7 Show All Authors
Authors
  1. Fedeli R1
  2. Spizzirri UG2
  3. Aquino G3, 4
  4. Basilicata MG5
  5. Pepe G3
  6. Campiglia P3
  7. Celletti S1
  8. Tudino V6
  9. Dichiara M6
  10. Gemma S1, 6
  11. Butini S1, 6
  12. Carullo G1, 6
  13. Aiello F7
  14. Restuccia D7
  15. Campiani G1, 6, 8
  16. Loppi S1, 9
Show Affiliations
Authors Affiliations
  1. 1. BioAgry Lab, Department of Life Sciences, University of Siena, Siena, 53100, Italy
  2. 2. Ionian Department of Law, Economics and Environment, University of Bari Aldo Moro, Taranto, 74121, Italy
  3. 3. Department of Pharmacy, University of Salerno, SA, Fisciano, 84084, Italy
  4. 4. PhD Program in Drug Discovery and Development, University of Salerno, SA, Fisciano, 84084, Italy
  5. 5. Department of Medical Sciences and Advanced Surgery, University of Campania “Luigi Vanvitelli″, Piazza L. Miraglia 2, Napoli, 80138, Italy
  6. 6. Department of Biotechnology, Chemistry and Pharmacy, University of Siena, Siena, 53100, Italy
  7. 7. Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, CS, Rende, 87036, Italy
  8. 8. Bioinformatics Research Center, School of Pharmacy and Pharmaceutical Sciences, Isfahan University of Medical Sciences, Isfahan, 81746-7346, Iran
  9. 9. BAT Center - Interuniversity Center for Studies On Bioinspired Agro-Environmental Technology, University of Naples “Federico II”, Napoli, 80138, Italy

Source: ACS Food Science and Technology Published:2024


Abstract

In recent years, chickpea flour has been incorporated into various food products for improving their protein content and nutritional values. Based on the ‘Farm to Fork’ strategy, the need for the reduction of chemical pesticides is pushing the use of biobased products for cultivation. Wood distillate (WD), a byproduct of woody biomass pyrolysis, has emerged as a biostimulant with positive effects on crop yield and quality. To achieve functional bakery products with improved antioxidant capacity enriched with proteins, we use flour from WD-treated chickpeas. WD treatment significantly increases the content of polyphenols and proteins, such as vicilin- and legumin-like proteins. After a simulated gastrointestinal digestion of the biscuits, the released peptides are analyzed. An improved number of peptides (460) released by WD-treated chickpea flour cookies has been detected compared with the control (286). Chickpea flour from a biostimulated plant offers a new perspective for the production of nutritionally enriched bakery products. © 2024 American Chemical Society.
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