Fruit and vegetable by-products as source of bioactive compounds to preserve handmade fresh pasta

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

“…Also, in this case, the yeasts in the fortified samples presented low proliferation up to 10 4 cfu/g. These interesting antifungal effects were also recorded when the same by-products were used separately in the pasta formulation and were found to be very effective when the by-product percentage was higher than 5% ( w / w ) [ 39 ]. Even though information about by-product combinations are not available in the literature, the recognized properties of broccoli by-products [ 9 ], pomegranate peels [ 16 ] and olive oil by-products [ 17 ] in terms of bioactive compounds with antifungal activity could support the assumption that when combined, their effects can be amplified.…”

“…Both by-products generally leave a bad taste in one’s mouth. Based on investigations carried out before the current study on fresh tagliatelle fortified with the same vegetable by-products separately used [ 39 ], the pasta acceptability was improved by adding broccoli by-products because they can attenuate the sensory defects of peels and pomace. Therefore, an addition quantified in 10% ( w / w ) was used for all nine combinations tested, being enough to greatly improve the fortified pasta acceptability.…”

“…According to the experimental data recorded in the current research, the results of the antioxidant activity reported in the last column of the same table demonstrate the ability of by-products to improve the antioxidant properties of the final pasta. Improvements in antioxidant activity were also recorded when these by-products were adopted separately [ 36 , 39 ], and it is reasonable to assume that their combination further increases the nutritional content of the final product.…”

“…These data demonstrate that proper combinations of the three by-products are necessary to reach significant effectiveness against mesophilic bacteria. To explain these results, we can consider that when used alone, these by-products were found to be effective only when used at least in concentrations equal or higher than 5% [ 39 ], thus confirming that small percentages of fortification are not enough to control microbial proliferation.…”

“…Most of the combinations tested in both steps were found to be effective against coliforms which generally were found to be less resistant than mesophilic and psychrotrophic bacteria [ 36 , 39 ]. No Staphylococcus spp.…”