New Approach to Enrich Pasta with Polyphenols from Grape Marc

Abstract

Food industry produces significant amount of waste that represents a problem for the sector. However, by-products are also promising sources of compounds which may be reused for their nutritional properties. The aim of this work is to exploit wine-making by-products, obtaining an extract by ultrasound-assisted extraction only using water as solvent. The characteristics of spaghetti enriched with grape marc were assessed and compared to control samples. In particular, total phenolic and flavonoids contents, the antioxidant activity, the cooking quality, and the sensory acceptability were evaluated at various steps of pasta production. The enriched spaghetti showed higher total phenolic and flavonoids contents and higher antioxidant activity than the control pasta. In addition, low cooking losses were found. In terms of sensory properties fortified pasta is acceptable as the traditional product, thus demonstrating that it is possible to exploit food waste to better satisfy consumer demand for healthy food products in a more sustainable perspective.

Extract of Salicornia europaea in fresh pasta to enhance phenolic compounds and antioxidant activity

“…(), who developed fresh pasta enriched with aqueous‐extract from artichoke by‐product and Marinelli et al . (), who developed pasta enriched with grape marc extract, also recorded good results in terms of sensory acceptability of pasta enriched with bioactive compounds.…”

“…Data in Table 1b demonstrate that addition of Salicornia extract did not provoke any significant variation in sensory attributes of cooked pasta. Pasqualone et al (2017), who developed fresh pasta enriched with aqueous-extract from artichoke by-product and Marinelli et al (2015), who developed pasta enriched with grape marc extract, also recorded good results in terms of sensory acceptability of pasta enriched with bioactive compounds.…”

“…In order to enhance the nutritional value of pasta several studies proposed the addition of functional ingredients (Padalino et al, 2017;Gull et al, 2018). For example, pasta was added with an extract of artichokes or grape pomace (Marinelli et al, 2015;Pasqualone et al, 2017). Many polyphenol compounds are poorly soluble in the gastrointestinal tract and have very low bioavailability (McClements & Li, 2010).…”

Fish burger enriched by olive oil industrial by‐product

“…The content of total phenols in the experimental samples, expressed as gallic acid equivalents (GAEs), varied from 0.47 mg GAE/g dw in the CNT sample to 6.15 mg GAE/g dw in the enriched burger, which represent a very big increase. It is worth noting that the cooking process slightly increased the phenols amounts (6.55 mg GAE/g dw) most probably due to the fact that in this step the bounded compounds become available (Marinelli, Padalino, Nardiello, Del Nobile, & Conte, ). Abdel‐Aal and Rabalski () stated that the effects of cooking on polyphenols are not always the same; they depend on the type of bioactive compound involved and on the type of food product.…”

Study of the Efficacy of Two Extraction Techniques from <i>Crithmum maritimum</i> and<i> Salicornia europaea</i>

“…Ferrous sulphate (FeSO 4 •7 H 2 O) was used as standard to quantify the antioxidant activity as μmol of FeSO 4 •7 H 2 O per gram of sample (600-12.5 µM of; R 2 =0.997). Finally, ABTS (2,2'-azinobis(3-ethylbenzothiazoline-6-sulphonic acid) assay, as described by Marinelli et al [24] was carried out to evaluate the scavenging capacity of extracts against ABTS radical. The results were expressed as milligrams of Trolox equivalents per gram of sample (600-5 ppm; R 2 =0.999).…”