Artisanal fresh filled pasta with pomegranate peels as natural preservative

Best Combination of Vegetable By-Products for the Shelf-Life Extension of Fresh Pasta

“…In both figures, it is possible to see that both control pasta samples became unacceptable before the investigated fortified tagliatelle, thus demonstrating that the presence of by-products in the formulations promoted a slower sensory decay during storage. This result is not new in the literature because in other research studies [10,14] where microbial and fungal proliferation was controlled by bioactive compounds addition, a better sensory quality was also recorded.…”

“…to see that both control pasta samples became unacceptable before the investigated fied tagliatelle, thus demonstrating that the presence of by-products in the formula promoted a slower sensory decay during storage. This result is not new in the liter because in other research studies [10,14] where microbial and fungal proliferation controlled by bioactive compounds addition, a better sensory quality was also recor From the sensory point of view, it is worth considering that the differences am control and fortified samples were less marked when uncooked pasta was taken in count. As a fact, Figure 4 shows the data of uncooked tagliatelle in the first and se steps.…”

“…When uncooked, the main attribute responsible for pasta unacceptability was the color; when cooked pasta was considered, both color and odor became the two attributes more responsible for sensory unacceptance. Other experimental findings recorded in fortified fresh pasta stored at 4 °C also demonstrated that by-product addition slowed down the evolution of sensory attributes because active compounds contributed to maintaining the characteristics of fresh product quality for more time [ 10 , 14 , 36 , 39 ].…”

“…Although pasta fortified with by-products has been abundantly studied and various types of recovered powders were explored in the last years to investigate the correlation among technological features, chemical characteristics, and sensory properties [ 24 , 25 , 26 , 27 , 28 , 29 , 30 , 31 , 32 , 33 , 34 , 35 ], little research is reported in the literature to verify the ability of by-products to prolong fresh pasta shelf life. Information is available on extracts from broccoli by-products [ 10 ] or pomegranate peel powder, both applied to fresh ravioli [ 14 ], which are a special type of filled pasta. In the same view, Panza, Conte and Del Nobile [ 36 ] carried out a study where fig peels enhanced the microbial and sensory quality of handmade fresh tagliatelle.…”

“…Pomegranate (Punica granatum L.) peels are abundant by-products from fruit processing and, due to their well-known properties, they can be advantageously recycled [12]. Many studies in the literature show that they turned out to be powerful antimicrobial and antioxidant sources of tannins and anthocyanins [13]; moreover, they have high scavenging properties of free radicals and anti-mutagenic properties [14]. Pomegranate has been regarded as a "healing food" with numerous beneficial effects due to its important proximate composition, mineral content and antibacterial, antiviral, antidiabetic and antifungal Foods 2024, 13, 44 2 of 18 activity [15,16].…”