Original Article
Nutritional Properties of Ready-to-Eat Pasta Salads: Effect of Processing and Storage Conditions
Gonzalo Delgado-Pando,
Alexandros Ch. Stratakos,
Anastasios Koidis,
Gonzalo Delgado-Pando
Institute for Global Food Security, Queen's University Belfast, 18-30 Malone Road, BT9 5BN Belfast, Ireland
Search for more papers by this authorAlexandros Ch. Stratakos
Institute for Global Food Security, Queen's University Belfast, 18-30 Malone Road, BT9 5BN Belfast, Ireland
Search for more papers by this authorCorresponding Author
Anastasios Koidis
Institute for Global Food Security, Queen's University Belfast, 18-30 Malone Road, BT9 5BN Belfast, Ireland
Corresponding author. TEL: +44 28 90 975569; FAX: +44 28 90 976513; EMAIL: [email protected]Search for more papers by this authorGonzalo Delgado-Pando,
Alexandros Ch. Stratakos,
Anastasios Koidis,
Gonzalo Delgado-Pando
Institute for Global Food Security, Queen's University Belfast, 18-30 Malone Road, BT9 5BN Belfast, Ireland
Search for more papers by this authorAlexandros Ch. Stratakos
Institute for Global Food Security, Queen's University Belfast, 18-30 Malone Road, BT9 5BN Belfast, Ireland
Search for more papers by this authorCorresponding Author
Anastasios Koidis
Institute for Global Food Security, Queen's University Belfast, 18-30 Malone Road, BT9 5BN Belfast, Ireland
Corresponding author. TEL: +44 28 90 975569; FAX: +44 28 90 976513; EMAIL: [email protected]Search for more papers by this authorAbstract
Nutritional properties of ready-to-eat meals can vary greatly during storage due to the complexity of their food matrix. The nutritional properties of two types of ready-to-eat pasta salads differing in the processing of one of their ingredients (bell pepper) were evaluated during 12 days of storage at 4 and 12C. Salads with cooked (C) or uncooked (UC) red bell pepper were analyzed for proximate composition, dietary fiber content, lipid profile, ascorbic acid degradation kinetics and in vitro digestion of starch; rapid digestible starch and predicted glycemic index were also calculated. Results showed that vegetable processing significantly affected the ascorbic acid degradation, starch hydrolysis, as well as the fat and energy content of the salads. Nutritional properties of commercially available ready-to-eat pasta salads may significantly differ between manufacturers depending on the processing applied, storage temperature and time after production, and thus this should be seriously considered when evaluating their health implications.
Practical Applications
Despite the convenience and ease of preparation of ready-to-eat meals, consumers should be aware that health benefits claimed by some ingredients included in these products might be lessened by the storage conditions (time and temperature), type of processing and interaction with other constituents of the product. This work provides food manufacturers with an in depth insight on how these factors can affect the nutritional properties of their products and lead to foods that can retain the full potential of their nutritional qualities. More research regarding the health implications of the consumption of ready-to-eat foods is encouraged.
References
- AOAC. 1998. Official Methods of Analysis, 16th ed., 4th revision, Vol. II, Association of Official Analytical Chemists, Gaithersburg, MD.
-
Ahlgren, M.,
Gustafsson, I.B. and
Hall, G. 2004. Attitudes and beliefs directed towards ready-meal consumption. Food Serv. Technol. 4, 159–169.
10.1111/j.1471-5740.2004.00102.x Google Scholar
-
Antognelli, C. 1980. The manufacture and applications of pasta as a food and as a food ingredient: A review. Int. J. Food Sci. Technol. 15, 125–145.
10.1111/j.1365-2621.1980.tb00926.x Google Scholar
- Augustin, L.S.A., Kendall, C.W.C., Jenkins, D.J.A., Willett, W.C., Astrup, A., Barclay, A.W., Björck, I., Brand-Miller, J.C., Brighenti, F., Buyken, A.E., ET AL. 2015. Glycemic index, glycemic load and glycemic response: An international scientific consensus summit from the international carbohydrate quality consortium (ICQC). Nutr. Metabol. Cardiovasc. Dis. 25, 795–815.
- Barbagallo, R.N., Chisari, M. and Patané, C. 2012. Polyphenol oxidase, total phenolics and ascorbic acid changes during storage of minimally processed “California wonder” and “Quadrato d'Asti” sweet peppers. LWT – Food Sci. Technol. 49, 192–196.
- Björck, I., Granfeldt, Y., Liljeberg, H., Tovar, J. and Asp, N.G. 1994. Food properties affecting the digestion and absorption of carbohydrates. Am. J. Clin. Nutr. 59, 699S–705S.
- Boffa, L., Binello, A., Boscaro, V., Gallicchio, M., Amisano, G., Fornasero, S. and Cravotto, G. 2016. Commiphora myrrha (nees) engl. extracts: Evaluation of antioxidant and antiproliferative activity and their ability to reduce microbial growth on fresh-cut salad. Int. J. Food Sci. Technol. 51, 625–632.
-
Brand-Miller, J. and
Foster-Powell, K. 1999. Diets with a low glycemic index: From theory to practice. Nutr. Today 34, 64–72.
10.1097/00017285-199903000-00002 Google Scholar
- Bustos, M.C., Perez, G.T. and León, A.E. 2011. Sensory and nutritional attributes of fibre-enriched pasta. LWT – Food Sci. Technol. 44, 1429–1434.
- Castro, S.M., Saraiva, J.A., Lopes-Da-Silva, J.A., Delgadillo, I., Loey, A.V., Smout, C. and Hendrickx, M. 2008. Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.). Food Chem. 107, 1436–1449.
- Choi, S.J., Woo, H.D., Ko, S.H. and Moon, T.W. 2008. Confocal laser scanning microscopy to investigate the effect of cooking and sodium bisulfite on in vitro digestibility of waxy sorghum flour. Cereal Chem. J. 85, 65–69.
- Christie, W.W. and Han, X. 2012. Isolation, Separation, Identification and Lipidomic Analysis, Woodhead Publishing, Cambridge, UK.
- Cruz, R.M.S., Vieira, M.C. and Silva, C.L.M. 2008. Effect of heat and thermosonication treatments on watercress (Nasturtium officinale) vitamin C degradation kinetics. Innovative Food Sci. Emerging Technol. 9, 483–488.
- Eerlingen, R.C., Cillen, G. and Delcour, J.A. 1994. Enzyme-resistant starch. IV. Effect ofendogenous lipids and added sodium dodecyl sulfate on formation of resistant starch. Cereal Chem. J. 71, 170–177.
- Fajardo-Martín, V.A.A.E. and Varela-Moreiras, G. 2013. Cuantificación de folato total en alimentos ready-to-eat. Nutr. Hosp. 28, 1210–1218.
- Folch, J., Lees, M. and Sloane Stanley, G.H. 1957. A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226, 497–509.
- Food Standard Agency. 2014. McCance & Widdowson's composition of foods integrated dataset, CoF IDS. Available at: http://tna.europarchive.org/20110116113217/ Available at: http://www.food.gov.uk/science/dietarysurveys/dietsurveys (accessed November 10, 2014).
- Gonçalves, C., Rodriguez-Jasso, R.M., Gomes, N., Teixeira, J.A. and Belo, I. 2010. Adaptation of dinitrosalicylic acid method to microtiter plates. Anal. Methods 2, 2046.
- Goñi, I., Garcia-Alonso, A. and Saura-Calixto, F. 1997. A starch hydrolysis procedure to estimate glycemic index. Nutr. Res. 17, 427–437.
- Granfeldt, Y., Bjorck, I., Drews, A. and Tovar, J. 1992. An in vitro procedure based on chewing to predict metabolic response to starch in cereal and legume products. Eur. J. Clin. Nutr. 46, 649–660.
- Howard, L.R. and Hernandez-Brenes, C. 1998. Antioxidant content and market quality of jalapeno pepper rings as affected by minimal processing and modified atmosphere packaging. J. Food Qual. 21, 317–327.
- Jenkins, D.J., Wolever, T.M., Taylor, R.H., Barker, H., Fielden, H., Baldwin, J.M., Bowling, A.C., Newman, H.C., Jenkins, A.L. and Goff, D.V. 1981. Glycemic index of foods: A physiological basis for carbohydrate exchange. Am. J. Clin. Nutr. 34, 362–366.
- Kamei, M., Ki, M., Kawagoshi, M. and Kawai, N. 2002. Nutritional evaluation of Japanese take-out lunches compared with western-style fast foods supplied in Japan. J. Food Compos. Anal. 15, 35–45.
- Labuza, T.P. 1984. Application of chemical kinetics to deterioration of foods. J. Chem. Edu. 61, 348.
- Lee, S.K. and Kader, A.A. 2000. Preharvest and postharvest factors influencing vitamin C content of horticultural crops. Postharvest Biol. Technol. 20, 207–220.
- Liu, C., Ma, T., Hu, W., Tian, M. and Sun, L. 2016. Effects of aqueous ozone treatments on microbial load reduction and shelf life extension of fresh-cut apple. Int. J. Food Sci. Technol. 51, 1099–1109.
- Marze, S. 2013. Bioaccessibility of nutrients and micronutrients from dispersed food systems: Impact of the multiscale bulk and interfacial structures. Crit. Rev. Food Sci. Nutr. 53, 76–108.
- Méndez, A.I. and Falqué, E. 2007. Effect of storage time and container type on the quality of extra-virgin olive oil. Food Control 18, 521–529.
- Mishra, S., Monro, J. and Hedderley, D. 2008. Effect of processing on slowly digestible starch and resistant starch in potato. Starch 60, 500–507.
- Morelló, J.R., Motilva, M.A.J., Tovar, M.A.J. and Romero, M.A.P. 2004. Changes in commercial virgin olive oil (cv Arbequina) during storage, with special emphasis on the phenolic fraction. Food Chem. 85, 357–364.
- Nayak, B., De J. Berrios, J. and Tang, J. 2014. Impact of food processing on the glycemic index (GI) of potato products. Food Res. Int. 56, 35–46.
- Oteng-Gyang, K. and Mbachu, J.I. 1987. Changes in the ascorbic acid content of some tropical leafy vegetables during traditional cooking and local processing. Food Chem. 23, 9–17.
- Özkan, M., Kğrca, A. and Cemeroğlu, B. 2004. Effects of hydrogen peroxide on the stability of ascorbic acid during storage in various fruit juices. Food Chem. 88, 591–597.
- Polydera, A.C., Stoforos, N.G. and Taoukis, P.S. 2003. Comparative shelf life study and vitamin C loss kinetics in pasteurised and high pressure processed reconstituted orange juice. J. Food Eng. 60, 21–29.
- Rizkalla, S.W. 2014. Glycemic index: Is it a predictor of metabolic and vascular disorders? Curr. Opin. Clin. Nutr. Metab Care 17, 373–378.
- Rodríguez De Marco, E., Steffolani, M.E., Martínez, C.S. and León, A.E. 2014. Effects of spirulina biomass on the technological and nutritional quality of bread wheat pasta. LWT – Food Sci. Technol. 58, 102–108.
- Rosin, P.M., Lajolo, F.M. and Menezes, E.W. 2002. Measurement and characterization of dietary Starches. J. Food Compos. Anal. 15, 367–377.
- Rufián-Henares, J., Guerra-Hernández, E. and García-Villanova, B. 2013. Effect of red sweet pepper dehydration conditions on maillard reaction, ascorbic acid and antioxidant activity. J. Food Eng. 118, 150–156.
- Sayago-Ayerdi, S.G., Tovar, J., Osorio-Diaz, P., Paredes-Lopez, O. and Bello-Perez, L.A. 2005. In vitro starch digestibility and predicted glycemic index of corn tortilla, black beans, and tortilla-bean mixture: Effect of cold storage. J. Agric. Food Chem. 53, 1281–1285.
- Singh, J., Dartois, A. and Kaur, L. 2010. Starch digestibility in food matrix: A review. Trend Food Sci. Technol. 21, 168–180.
- Stratakos, A.C. and Koidis, A. 2015. Suitability, efficiency and microbiological safety of novel physical technologies for the processing of ready-to-eat meals, meats and pumpable products. Int. J. Food Sci. Technol. 50, 1283–1302.
- Tarrago-Trani, M.T., Phillips, K.M. and Cotty, M. 2012. Matrix-specific method validation for quantitative analysis of vitamin C in diverse foods. J. Food Compos. Anal. 26, 12–25.
- Thomas, D.E., Elliott, E.J. and Baur, L. 2007. Low glycaemic index or low glycaemic load diets for overweight and obesity. Cochrane Database Syst. Rev. 18, CD005105.
- Timoumi, S., Mihoubi, D. and Zagrouba, F. 2007. Shrinkage, vitamin C degradation and aroma losses during infra-red drying of apple slices. LWT – Food Sci. Technol. 40, 1648–1654.
- Tonelli, D., Gattavecchia, E. and Budini, R. 1981. Biochemical changes in green sweet peppers during storage at different temperatures. Food Chem. 7, 189–193.
- Tovar, J., Sáyago-Ayerdi, S.G., Peñalver, C., Paredes-López, O. and Bello-Pérez, L.A. 2003. In vitro starch hydrolysis index and predicted glycemic index of corn tortilla, black beans (Phaseolus vulgaris L.), and Mexican “taco.” Cereal Chem. J. 80, 533–535.
- Tufvesson, F., Skrabanja, V., Björck, I., Elmståhl, H.L. and Eliasson, A.C. 2001. Digestibility of starch systems containing amylose–glycerol monopalmitin complexes. LWT – Food Sci. Technol. 34, 131–139.
- Uddin, M.S., Hawlader, M.N.A., Ding, L. and Mujumdar, A.S. 2002. Degradation of ascorbic acid in dried guava during storage. J. Food Eng. 51, 21–26.
- Ulbricht, T.L.V. and Southgate, D.A.T. 1991. Coronary heart disease: Seven dietary factors. Lancet 338, 985–992.
- USDA. 2014. Nutritional database. Available at: http://ndb.nal.usda.gov/ndb/search/list (accessed November 10, 2014).
- Van Boekel, M.A.J.S. 2008. Kinetic modeling of food quality: A critical review. Compr. Rev. Food Sci. Food Saf. 7, 144–158.
-
Villota, R. and
Hawkes, J.G. 2006. Reaction kinetics in food systems. In Handbook of Food Engineering, 2nd ed., CRC Press, Boca Raton, FL.
10.1201/9781420014372.ch2 Google Scholar
- Wursch, P. 1989. Starch in human nutrition. World Rev. Nutr. Diet 60, 199–256.
- Zheng, H. and Lu, H. 2011. Use of kinetic, weibull and PLSR models to predict the retention of ascorbic acid, total phenols and antioxidant activity during storage of pasteurized pineapple juice. LWT – Food Sci. Technol. 44, 1273–1281.
- Zhou, X., Chung, H.J., Kim, J.Y. and Lim, S.T. 2013. In vitro analyses of resistant starch in retrograded waxy and normal corn starches. Int. J. Biol. Macromol. 55, 113–117.
