Brewer’s spent grains are one of the principal by-products of the brewing industry. For protein and fibre content, this by-product represents an interesting raw material to be reused for manufacturing many other products. To maximize the nutritional characteristics of this by-product, in this study, ingredients derived from brewer’s spent grains were included in the design of innovative dry pasta. Two brewer’s spent grains derivative ingredients, one enriched in proteins and the other in fibre were blended with semolina. Based on the rheological evaluation, the optimal amount of the two ingredients for producing pasta was determined. In particular, pasta responding to the claims “High Protein” and “High Fibre” was realized using the formulation enriched with 15% of protein-rich ingredient and the claim “High Fibre” and “Source of proteins” using the formulation enriched with 10% of fibre-rich ingredient. The final products were compared to 100% semolina and 100% wholegrain semolina pasta for composition, color, texture, and cooking quality, revealing excellent quality characteristics. The newly formulated pasta represents a successful match of technological aptitude, nutritional/sensorial quality, and sustainability.

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This review aims to highlight the benefits and limitations of the main colloid-based available delivery systems for hydroxytyrosol. Hydroxytyrosol is a phenolic compound with clear biological activities for human wellness. Olive fruits, leaves and extra-virgin oil are the main food sources of hydroxytyrosol. Moreover, olive oil mill wastewaters are considered a potential source to obtain hydroxytyrosol to use in the food industry. However, recovered hydroxytyrosol needs adequate formulations and delivery systems to increase its chemical stability and bioavailability. Therefore, the application of hydroxytyrosol delivery systems in food sector is still a fascinating challenge. Principal delivery systems are based on the use of colloids, polymers able to perform gelling, thickening and stabilizing functions in various industrial sectors, including food manufacturing. Here, we review the recipes for the available hydroxytyrosol systems and their relative production methods, as well as aspects relative to system characteristics and hydroxytyrosol effectiveness.

Pasta samples were produced by replacing durum wheat semolina with high-amylose bread wheat semolina-type flour in proportions of 30%, 50% and 70%. Resistant starch content in uncooked pasta samples varied from 4.9% of total starch in high-amylose pasta with 30% substitution of semolina, to 15.3% of total starch in 100% high-amylose semolina pasta, achieving the levels established for the health claim. The high amount of resistant starch in cooked pasta caused a reduction of starch digestion rate in all samples with high-amylose flour substitution compared to control. The expected glycaemic index lowered from 53.8 in control pasta (durum wheat semolina) to 48 in 100% high-amylose pasta (bread wheat semolina). The inclusion of high-amylose flour in proportion of 70% combined the best cooking and nutritional properties, but is expectable a further improvement in pasta quality with the adoption of tailored processing protocols.