No abstract

Nutritionally enhanced pasta was developed by adding dried leaves of Pereskia aculeata Miller, known as ora-pro-nobis (DPN). The DPN are edible wild plants, underused and unknow plants. The incorporation of DPN dried leaves flour (DPN-F) into a regularly eaten food product, such as pasta, could be a healthy and low-cost strategy to improve nutrient intake and promote an exploration into a new fresh market food. The aim of this study was to develop a pasta product containing DPN-F, improving the protein, dietary fibre, calcium and iron intake and characterize its physico-chemical and sensorial aspects. The addition of DPN-F decreased the cooking loss and increased significantly the dietary fibre and ash content, as well as calcium and iron, as compared to conventional pasta. An alternative and healthy application of non-conventional edible vegetable proposed was greatly accepted (80.0%) by the potentials consumers.

The aim of this work was to evaluate the effect of process conditions (inlet air temperature, paste flow rate, and whey protein concentration) on the physical and physicochemical characteristics of the powder obtained from spray dried grape skin-whey protein concentrate mixture. The experiments were performed according to the 2 factorial design, with repetition of the central point. The highest values of anthocyanin retention (> 92%) were obtained with the highest inlet air temperature (190 °C) and the highest whey protein concentration (15% (w/w)). The powder also showed solubility above 78.3%, and low values of moisture content, hygroscopicity and bulk density. Spray drying of grape residues, using whey protein as carrier agent, resulted in a powder with a high level of anthocyanin retention and of good quality, showing a potential application in food products. Therefore, the method indicates a possible alternative to change post-harvesting waste in a natural source of bioactive compounds.

The objective of this study was the utilization of Isabel grape (Vitis labrusca) by‐products for the development of grape pomace flour (GPF) as a new food ingredient to incorporate into a nutritional and functional pasta product adding different concentrations of GPF. The incorporation of GPF into the pasta formulation led to obtaining products with higher fiber content, lower firmness, and higher cooking loss of total solids. The antioxidant capacity of pasta samples was increased by incorporating polyphenols from GPF. The highest ORAC and FRAP results were observed in pasta containing GPF, comparing antioxidant activities. The pasta containing 50% GPF showed a good balance between high antioxidant activity and nutritional benefit with good consumer acceptability and potential to become a new functional food. Grape by‐product represents a functional ingredient with low cost and a source of dietary fiber and natural antioxidants. Novelty impact statement Food agro‐industrial by‐products such as grape pomace flour (GPF) can be a source of functional ingredients. Fortification of pasta with GPF increased the antioxidant capacity of cooked pasta, and it was dose‐dependent. The incorporation of GPF into the pasta formulation led to products with higher fiber content (up to 31%) and good consumer acceptability.

No abstract