Abstract：
The application of bioactive extracts from Cichorium intybus L. and Plantago coronopus L. species were incorporated as a functional ingredient in fresh egg pasta (Fettuccine). In that sense, a pasta making procedure was accessed using different concentrations of the plant extracts (0.25-0.63 mg/g), drying times (20-420 min) and drying temperatures (40-90 °C; only for P. coronopus enriched pasta), to screen an optimal factor selection in the pasta making procedure and to enhance the bioactive properties of the final product. In the chemical characterisation of the plant extracts, twenty-five phenolic compounds were tentatively identified (twenty compounds belonging to phenolic acid and phenylpropanoid classes and five belonging to the flavonoid sub-class) and a strong synergy between the plant extract concentration and the drying time was showed. The analysed antioxidant properties were enhanced by the phenolic compounds of the extracts and a new functional food with higher bioactive quality was developed.
摘要：
将来自CichoriumintybusL.和PlantagocoronopusL.的生物活性提取物作为功能成分掺入新鲜的鸡蛋面食（Fettuccine）中。在这个意义上,使用不同浓度的植物提取物（0.25-0.63mg/g）访问面食制作程序，干燥时间（20-420分钟）和干燥温度（40-90°C；仅适用于富含P.coronopus的面食），在面食制作过程中筛选最佳因子选择，并增强最终产品的生物活性。在植物提取物的化学表征中，初步鉴定了25种酚类化合物（20种属于酚酸类和苯丙素类，5种属于类黄酮亚类），植物提取物浓度和干燥时间之间具有很强的协同作用。提取物的酚类化合物增强了分析的抗氧化性能，并开发了具有更高生物活性质量的新型功能食品。
