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

Abstract

In this study, grape pomace is used as an ingredient to fortify pasta. The grape pomace phenolic component is highly accessible and available for metabolization in the human gut. Hence, grape pomace can be exploited as a source of polyphenols and fiber for sustainable and dietary beneficial food production. Analyses of soluble and bound phenols and volatile compounds in raw and cooked pasta were performed. In the uncooked pasta fortified with pomace, the content of soluble and bound phenolic molecules increased significantly. During the cooking process, the bound phenols were lost, while the soluble phenols doubled. The whole grape pomace flour as a pasta ingredient increased the fiber component by at least double, increased the soluble polyphenol component by at least 10 times, and doubled the isoprenoids (toco-chromanols and carotenoids) while maintaining the unaltered fatty acid content after cooking. In accordance with the polyphenol content, antioxidant activity resulted higher than that of the control pasta. Analysis of volatile compounds in fortified pasta, both uncooked and cooked, indicated an improvement in aromatic profile when compared to the control pasta. Our results show that durum wheat pasta fortified with whole pomace flour has bioactive potential for the reuse of food industry byproducts.

Red Potato Pulp and Cherry Pomace for Pasta Enrichment: Health-Promoting Compounds, Physical Properties and Quality

“…The predominant fraction of volatile compounds in both the control and enriched pasta was aldehydes, mainly acetaldehyde and 2-methylpropanal. Similarly, other authors have indicated that aldehydes are the predominant fraction of the volatile compounds of pasta [50,51]. However, the content of these compounds decreased progressively in relation to the percentage of both additives used to enrich the pasta, particularly with the use of freeze-dried cherry pomace.…”

“…In addition, pasta enriched with freeze-dried cherry pomace was characterized by a high content of acetaldehyde, 2-methylpropanal, benzaldehyde, γ-butyrolactone and 4-ethylguaiacol. Most of these compounds are degradation products of the relevant amino acids and sugars [51,52]…”

Exploring the Benefits of Nutritional and Chemical Characteristics of Touriga Nacional and Arinto Varieties (Vitis vinifera L.)

“…In other grape varieties, specifically Cabernet Sauvignon and Sauvignon Blanc, the protein levels were similarly close, recorded at 10.8% and 7.2%, respectively [39]. These protein levels are similar to those in wheat flour [45], making grape pomace flour a suitable gluten-free alternative for celiacs, potentially improving nutritional quality.…”

Selected fruit pomaces: Nutritional profile, health benefits, and applications in functional foods and feeds

“…Hedonic scale was used to carry out sensory analysis and the results showed that pasta sample fortified with 3 % dietary fibre and 5 % soy flour displayed best attributes. Gerardi and team (2023) utilized GP for fortification of pasta. In case of uncooked GP fortified pasta, the bound and soluble phenolic content increased significantly.…”