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Article

Reuse of Almond Skin to Formulate a New Gluten- and Lactose-Free Bakery Product

by
Lucia Francesca Vuono
1,
Vincenzo Sicari
2,
Antonio Mincione
2,
Rosa Tundis
1,*,
Roberta Pino
1,
Natale Badalamenti
3,4,
Maurizio Bruno
3,4,5,
Francesco Sottile
5,6,
Sonia Piacente
7,
Luca Settanni
8 and
Monica Rosa Loizzo
1
1
Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende, Italy
2
Department of Agraria, Mediterranea University of Reggio Calabria, Località Feo di Vito, 89124 Reggio Calabria, Italy
3
Department of Biological, Chemical and Pharmaceutical Sciences and Technologies, University of Palermo, Viale Delle Scienze, Bldg. 16, 90128 Palermo, Italy
4
NBFC (National Biodiversity Future Center), 90133 Palermo, Italy
5
Centro Interdipartimentale di Ricerca “Riutilizzo Bio-Based Degli Scarti da Matrici Agroalimentari”, University of Palermo, 90128 Palermo, Italy
6
Department of Architecture, University of Palermo, Viale Delle Scienze, Bldg. 14, 90128 Palermo, Italy
7
Department of Pharmacy, University of Salerno, Fisciano, 84084 Salerno, Italy
8
Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale Delle Scienze, Bldg. 5, 90128 Palermo, Italy
*
Author to whom correspondence should be addressed.
Foods 2024, 13(23), 3796; https://doi.org/10.3390/foods13233796
Submission received: 30 October 2024 / Revised: 22 November 2024 / Accepted: 23 November 2024 / Published: 26 November 2024
(This article belongs to the Special Issue Advances in Processing Agri-Food and Aquatic By-Products and Residues for New Food Product Development)
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Abstract

This work aimed to propose the reuse of processing waste from the Sicilian almond (Prunus amygdalus Batsch.) cultivar Tuono for the formulation of a new functional baked product (muffin) that is gluten- and lactose-free. Muffins were prepared using orange juice, rice flour, extra virgin olive oil, and enriched almond skin (3% and 6% w/w). The chemical-physical parameters, total phenols, and flavonoids (TPC and TFC), as well as the biological properties of the ingredients and muffins, were evaluated. Sensory analyses were also conducted. DPPH, ABTS, β-carotene bleaching, and FRAP tests were applied to measure the antioxidant potential. Muffin extracts were also tested against α-amylase and α-glucosidase enzymes. Muffins enriched with 6% almond skin (M6) showed the highest TPC and TFC with values of 26.96 mg gallic acid equivalent (GAE)/g and 24.12 mg quercetin equivalent (QE)/g, respectively. M6 exerted a promising antioxidant activity as an inhibitor of lipid peroxidation, with an IC50 of 15.44 μg/mL at 30 min incubation. Moreover, muffin M6 showed a promising α-glucosidase inhibitory effect (IC50 of 51.82 μg/mL). Based on the obtained results and supported by sensory analysis, muffins enriched with almond skin should be proposed as a promising example of upcycling for the development of a new functional bakery product.
Keywords: Prunus amygdalus; almond skin; celiac disease; lactose intolerance; polyphenols; bioactivity; type 2 diabetes Prunus amygdalus; almond skin; celiac disease; lactose intolerance; polyphenols; bioactivity; type 2 diabetes

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MDPI and ACS Style

Vuono, L.F.; Sicari, V.; Mincione, A.; Tundis, R.; Pino, R.; Badalamenti, N.; Bruno, M.; Sottile, F.; Piacente, S.; Settanni, L.; et al. Reuse of Almond Skin to Formulate a New Gluten- and Lactose-Free Bakery Product. Foods 2024, 13, 3796. https://doi.org/10.3390/foods13233796

AMA Style

Vuono LF, Sicari V, Mincione A, Tundis R, Pino R, Badalamenti N, Bruno M, Sottile F, Piacente S, Settanni L, et al. Reuse of Almond Skin to Formulate a New Gluten- and Lactose-Free Bakery Product. Foods. 2024; 13(23):3796. https://doi.org/10.3390/foods13233796

Chicago/Turabian Style

Vuono, Lucia Francesca, Vincenzo Sicari, Antonio Mincione, Rosa Tundis, Roberta Pino, Natale Badalamenti, Maurizio Bruno, Francesco Sottile, Sonia Piacente, Luca Settanni, and et al. 2024. "Reuse of Almond Skin to Formulate a New Gluten- and Lactose-Free Bakery Product" Foods 13, no. 23: 3796. https://doi.org/10.3390/foods13233796

APA Style

Vuono, L. F., Sicari, V., Mincione, A., Tundis, R., Pino, R., Badalamenti, N., Bruno, M., Sottile, F., Piacente, S., Settanni, L., & Loizzo, M. R. (2024). Reuse of Almond Skin to Formulate a New Gluten- and Lactose-Free Bakery Product. Foods, 13(23), 3796. https://doi.org/10.3390/foods13233796

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