Arugula and its food applications
Use of arugula leaves in the manufacture of innovative food products
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This work highlights the use of the plant E.vesicaria, commonly known as Roquette, in agro-food applications. Firstly, the incorporation of dried and fresh leaves in a fresh cheese and the study of the effect of this plant on its shelf life and organoleptic quality was addressed. In a second part, the incorporation of fresh leaves and their ethanolic extracts in the marinating of a poultry meat was studied. Physicochemical, colorimetric, microbiological and sensory analyses have been performed. In a third part, the possibility of using this plant in the manufacture of innovative and functional...
This work highlights the use of the plant E.vesicaria, commonly known as Roquette, in agro-food applications. Firstly, the incorporation of dried and fresh leaves in a fresh cheese and the study of the effect of this plant on its shelf life and organoleptic quality was addressed. In a second part, the incorporation of fresh leaves and their ethanolic extracts in the marinating of a poultry meat was studied. Physicochemical, colorimetric, microbiological and sensory analyses have been performed. In a third part, the possibility of using this plant in the manufacture of innovative and functional food products such as pesto sauce and pasta (fresh noodles), was highlighted. Physicochemical, rheological, textural, colorimetric, sensory and colloidal and oxidative stability analyses were performed.
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