New Approach to Enrich Pasta with Polyphenols from Grape Marc

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 ultrasou...

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Main Authors: V. Marinelli, L. Padalino, D. Nardiello, M. A. Del Nobile, A. Conte
Format: Article
Language:English
Published: Wiley 2015-01-01
Series:Journal of Chemistry
Online Access:http://dx.doi.org/10.1155/2015/734578
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author V. Marinelli
L. Padalino
D. Nardiello
M. A. Del Nobile
A. Conte
author_facet V. Marinelli
L. Padalino
D. Nardiello
M. A. Del Nobile
A. Conte
author_sort V. Marinelli
collection DOAJ
description 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.
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institution Kabale University
issn 2090-9063
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language English
publishDate 2015-01-01
publisher Wiley
record_format Article
series Journal of Chemistry
spelling doaj-art-c8abe9cd968a43298d1c42df7b163dd12025-02-03T01:33:21ZengWileyJournal of Chemistry2090-90632090-90712015-01-01201510.1155/2015/734578734578New Approach to Enrich Pasta with Polyphenols from Grape MarcV. Marinelli0L. Padalino1D. Nardiello2M. A. Del Nobile3A. Conte4Services Center of Applied Research, University of Foggia, Via Napoli 25, 71122 Foggia, ItalyServices Center of Applied Research, University of Foggia, Via Napoli 25, 71122 Foggia, ItalyServices Center of Applied Research, University of Foggia, Via Napoli 25, 71122 Foggia, ItalyServices Center of Applied Research, University of Foggia, Via Napoli 25, 71122 Foggia, ItalyServices Center of Applied Research, University of Foggia, Via Napoli 25, 71122 Foggia, ItalyFood 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.http://dx.doi.org/10.1155/2015/734578
spellingShingle V. Marinelli
L. Padalino
D. Nardiello
M. A. Del Nobile
A. Conte
New Approach to Enrich Pasta with Polyphenols from Grape Marc
Journal of Chemistry
title New Approach to Enrich Pasta with Polyphenols from Grape Marc
title_full New Approach to Enrich Pasta with Polyphenols from Grape Marc
title_fullStr New Approach to Enrich Pasta with Polyphenols from Grape Marc
title_full_unstemmed New Approach to Enrich Pasta with Polyphenols from Grape Marc
title_short New Approach to Enrich Pasta with Polyphenols from Grape Marc
title_sort new approach to enrich pasta with polyphenols from grape marc
url http://dx.doi.org/10.1155/2015/734578
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