Valorization of grape by‐products as functional and nutritional ingredients for healthy pasta development

Abstract

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.

Whole Grape Pomace Flour as Nutritive Ingredient for Enriched Durum Wheat Pasta with Bioactive Potential

“…An increase in redness and a decrease in green tone (a*) were also evident after the addition of grape pomace in both uncooked and cooked fettuccine, to a major extent for the latter. The decrease in L* values of GPF-fortified pasta indicates a darkening of the samples due to the incorporation of a blackish ingredient into the pasta dough, as reported by [ 23 ]. An increase in a* values is related to an ingredient rich in anthocyanins and tannins.…”

“…Several health difficulties such as cardiovascular diseases, stroke, and some cancer types can be prevented by an adequate intake of bioactive compounds through fruits and vegetable use [20,21]. The potential activities of polyphenols and dietary fiber in food quality and safety preservation were demonstrated in some previous studies [13,22,23]. GP contains up to 60% dietary fiber, the insoluble fraction prevailing, followed by sugars, which can total up to 70%, depending on the vinery process applied [7,24].…”

Exploration of novel eco-friendly techniques to utilize bioactive compounds from household food waste: special reference to food applications

“…Barley waste Phenolic compounds, phytates, β-glucan, insoluble dietary fiber, and vitamin E (Rico et al, 2020;Sharma et al, 2021;Walling et al, 2022;Nassef et al, 2023) Rice bran and husk Tocopherols, bran oil, polyphenols, and γ-oryzanol (Liu et al, 2021 ;Liu et al, 2023) Wheat waste Fat-soluble vitamins, phenolic compounds, oligosaccharides, amino acids, lipid-soluble folic acid, anthocyanins, phytosterols, antioxidants, and peptides (Sharma et al, 2020 ;Liaqat et al, 2021 ;Balli et al, 2022 ;Akram, 2023) Legumes Fatty acids, proteins, phenolic materials, lipids, vitamins, activated carbon, and minerals (Liu et al, 2023) Grape byproducts Flavanols, dietary fiber, grape seed oil, procyanidins, malates, tartaric acid, anthocyanins, tocopherol, pomace oil, single cell protein, oleanolic acid, polyphenols, and citric acid (Martínez-Meza et al, 2021;Carmona-Jiménez et al, 2022;Oliveira et al, 2022;Tapia-Quirós et al, 2022) Apple juice byproduct Fructo-oligosaccharides, aroma compounds, pectinases, procyanidins, citric acid, hydroxycinnamates, lactic acid, epicatechin, phloretin glycosides, butanol, anthocyanins, and anthocyanins (Toledo et al, 2019;Lyu et al, 2020;Shahidi et al, 2022) Citrus waste Organic acids, antioxidants, Hesperidin, phenols, pectin, ethanol, limonene essential oil, narirutin, naringin, and eriocitrin (Meneguzzo et al, 2020;Russo et al, 2021;Carullo et al, 2022;Maqbool et al, 2023;Miah et al, 2023) Avocado byproducts Acerogenins, catechin, phytosterols, epicatechin, starch, chlorogenic acid, edible protein, homogentisic acid, gallic acid, cyanidin 3-glucoside, and phenolic compounds (García-Vargas et al, 2020;Novelina et al, 2022;Martínez-Gutiérrez, 2023;Pazla et al, 2023) Tomato waste Pectin, lycopene, and trans-lycopene (Ajlouni et al, 2020;Górecka et al, 2020;Nagarajan e...…”

Strategies to Formulate Value-Added Pastry Products from Composite Flours Based on Spelt Flour and Grape Pomace Powder

“…Grape pomace has been included in various bakery products as a partial replacement for wheat flour to decrease the output gluten and increase elasticity and dietary fibre level [21], as follows: grape seed flour was incorporated in cereal bars, pancakes, noodles [22], butter biscuits [23] and bread [24], and grape pomace was incorporated into bread [20,21,25], biscuits [26], crackers [27], pasta [19,28,29], cakes [30] and cookies [31,32], while grape skin powder has been included in pasta recipes [33]. The incorporation of grape pomace could be used as a feasible way to develop new pastry formulations for the following reasons: it is an alternative source of high-value dietary fibre and phenolic compounds; it is a substitute for modified food starch; and it results in products with reduced gluten content and an increase in bioactive compounds [34].…”