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: | , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2015-01-01
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| Series: | Journal of Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2015/734578 |
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| _version_ | 1832558063820734464 |
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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. |
| format | Article |
| id | doaj-art-c8abe9cd968a43298d1c42df7b163dd1 |
| institution | Kabale University |
| issn | 2090-9063 2090-9071 |
| 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 |
| work_keys_str_mv | AT vmarinelli newapproachtoenrichpastawithpolyphenolsfromgrapemarc AT lpadalino newapproachtoenrichpastawithpolyphenolsfromgrapemarc AT dnardiello newapproachtoenrichpastawithpolyphenolsfromgrapemarc AT madelnobile newapproachtoenrichpastawithpolyphenolsfromgrapemarc AT aconte newapproachtoenrichpastawithpolyphenolsfromgrapemarc |