Functional Plant-Based Beverage Fortified with Hazelnut Cuticle Polyphenols: Antioxidant and Phenolic Content Characterization
In recent decades, there has been growing interest in the fortification of food products with antioxidants and phenolics derived from plant by-products. The present study focused on the production of a plant-based beverage enriched with hazelnut cuticle extract to characterize its antioxidant conten...
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MDPI AG
2025-01-01
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| author | Raffaele Conte Fabrizia Sepe Sabrina Margarucci Ezia Costanzo Orsolina Petillo Gianfranco Peluso Loredana Marcolongo Anna Calarco |
| author_facet | Raffaele Conte Fabrizia Sepe Sabrina Margarucci Ezia Costanzo Orsolina Petillo Gianfranco Peluso Loredana Marcolongo Anna Calarco |
| author_sort | Raffaele Conte |
| collection | DOAJ |
| description | In recent decades, there has been growing interest in the fortification of food products with antioxidants and phenolics derived from plant by-products. The present study focused on the production of a plant-based beverage enriched with hazelnut cuticle extract to characterize its antioxidant content, phenolic profile, and organoleptic characteristics. Liquid chromatography-mass spectrometry (LC-MS) enabled the identification of key polyphenols in hazelnut cuticles, including catechin, epicatechin, and quercetin derivatives, guiding the selection of a biocompatible Natural Deep Eutectic Solvent (NADES) composed of choline chloride and lactic acid for efficient extraction. The obtained phytochemical profile of the extract revealed a high concentration of bioactive compounds, with a Total Phenolic Content of 160.88 ± 14.27 mg GAE/g and Antioxidant Power measured by DPPH of 5848.2 ± 11.3 μmol TE/g. The bioaccessibility of phenolics in the fortified hazelnut-based beverage was determined after in vitro digestion, reaching a value of 89.7%, indicating excellent release and stability during digestion. Organoleptic evaluation revealed high sensory acceptability, with aftertaste scoring 3.61 ± 0.4 respect the 3.94 ± 1.3 result of reference milk, on a 5-point scale. In conclusion, this study demonstrates the potential for sustainable valorization of hazelnut cuticles, through their incorporation as NADES extracts in plant-based milk, providing an innovative solution to reduce food waste while catering to consumer demand for nutritionally enriched and eco-friendly products. |
| format | Article |
| id | doaj-art-142cb1b106c24deb8de16b620b097fdb |
| institution | DOAJ |
| issn | 1420-3049 |
| language | English |
| publishDate | 2025-01-01 |
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| series | Molecules |
| spelling | doaj-art-142cb1b106c24deb8de16b620b097fdb2025-08-20T02:48:02ZengMDPI AGMolecules1420-30492025-01-0130343310.3390/molecules30030433Functional Plant-Based Beverage Fortified with Hazelnut Cuticle Polyphenols: Antioxidant and Phenolic Content CharacterizationRaffaele Conte0Fabrizia Sepe1Sabrina Margarucci2Ezia Costanzo3Orsolina Petillo4Gianfranco Peluso5Loredana Marcolongo6Anna Calarco7Research Institute on Terrestrial Ecosystems (IRET), CNR, Via Pietro Castellino 111, 80131 Naples, ItalyResearch Institute on Terrestrial Ecosystems (IRET), CNR, Via Pietro Castellino 111, 80131 Naples, ItalyResearch Institute on Terrestrial Ecosystems (IRET), CNR, Via Pietro Castellino 111, 80131 Naples, ItalyResearch Institute on Terrestrial Ecosystems (IRET), CNR, Via Pietro Castellino 111, 80131 Naples, ItalyResearch Institute on Terrestrial Ecosystems (IRET), CNR, Via Pietro Castellino 111, 80131 Naples, ItalyResearch Institute on Terrestrial Ecosystems (IRET), CNR, Via Pietro Castellino 111, 80131 Naples, ItalyResearch Institute on Terrestrial Ecosystems (IRET), CNR, Via Pietro Castellino 111, 80131 Naples, ItalyResearch Institute on Terrestrial Ecosystems (IRET), CNR, Via Pietro Castellino 111, 80131 Naples, ItalyIn recent decades, there has been growing interest in the fortification of food products with antioxidants and phenolics derived from plant by-products. The present study focused on the production of a plant-based beverage enriched with hazelnut cuticle extract to characterize its antioxidant content, phenolic profile, and organoleptic characteristics. Liquid chromatography-mass spectrometry (LC-MS) enabled the identification of key polyphenols in hazelnut cuticles, including catechin, epicatechin, and quercetin derivatives, guiding the selection of a biocompatible Natural Deep Eutectic Solvent (NADES) composed of choline chloride and lactic acid for efficient extraction. The obtained phytochemical profile of the extract revealed a high concentration of bioactive compounds, with a Total Phenolic Content of 160.88 ± 14.27 mg GAE/g and Antioxidant Power measured by DPPH of 5848.2 ± 11.3 μmol TE/g. The bioaccessibility of phenolics in the fortified hazelnut-based beverage was determined after in vitro digestion, reaching a value of 89.7%, indicating excellent release and stability during digestion. Organoleptic evaluation revealed high sensory acceptability, with aftertaste scoring 3.61 ± 0.4 respect the 3.94 ± 1.3 result of reference milk, on a 5-point scale. In conclusion, this study demonstrates the potential for sustainable valorization of hazelnut cuticles, through their incorporation as NADES extracts in plant-based milk, providing an innovative solution to reduce food waste while catering to consumer demand for nutritionally enriched and eco-friendly products.https://www.mdpi.com/1420-3049/30/3/433natural deep eutectic solvents (NADESs)plant by-productshazelnut cuticlesbioaccessibility |
| spellingShingle | Raffaele Conte Fabrizia Sepe Sabrina Margarucci Ezia Costanzo Orsolina Petillo Gianfranco Peluso Loredana Marcolongo Anna Calarco Functional Plant-Based Beverage Fortified with Hazelnut Cuticle Polyphenols: Antioxidant and Phenolic Content Characterization Molecules natural deep eutectic solvents (NADESs) plant by-products hazelnut cuticles bioaccessibility |
| title | Functional Plant-Based Beverage Fortified with Hazelnut Cuticle Polyphenols: Antioxidant and Phenolic Content Characterization |
| title_full | Functional Plant-Based Beverage Fortified with Hazelnut Cuticle Polyphenols: Antioxidant and Phenolic Content Characterization |
| title_fullStr | Functional Plant-Based Beverage Fortified with Hazelnut Cuticle Polyphenols: Antioxidant and Phenolic Content Characterization |
| title_full_unstemmed | Functional Plant-Based Beverage Fortified with Hazelnut Cuticle Polyphenols: Antioxidant and Phenolic Content Characterization |
| title_short | Functional Plant-Based Beverage Fortified with Hazelnut Cuticle Polyphenols: Antioxidant and Phenolic Content Characterization |
| title_sort | functional plant based beverage fortified with hazelnut cuticle polyphenols antioxidant and phenolic content characterization |
| topic | natural deep eutectic solvents (NADESs) plant by-products hazelnut cuticles bioaccessibility |
| url | https://www.mdpi.com/1420-3049/30/3/433 |
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