Functional pasta with tomato by-product as a source of antioxidant compounds and dietary fibre

Abstract

Tomato peels are abundant by-products of tomato processing and therefore represent a cost of disposal and an impact on the environment. For this reason, the aim of the present study was to valorise tomato peels to enrich pasta, being these ingredients still rich in antioxidants like carotenoids that are well-known to protect against degenerative diseases. To the aim of the work, in the first step, tomato peel flour was added to wholemeal flour in different amounts until the overall quality of cooked pasta reached its acceptability threshold (tomato peel flour at 15% w/w of semolina weight). Even though the pasta enriched with tomato peels showed high levels of carotenoids and dietary fibre, lower sensory scores for elasticity, odour, and firmness were recorded than in the control. Therefore, the second step was aimed to improve the sensory quality of the 15% enriched spaghetti by means of proper addition of hydrocolloids. Final results confirmed the ability of the structuring agents to enhance adhesiveness and bulkiness of pasta, without compromising other physical and chemical properties.

Technological, nutritional and sensory properties of pasta fortified with agro‐industrial by‐products: a review

“…Generally, pasta fortified with by-products has been shown to exhibit an increased CL compared to pasta control. Indeed, many authors reported such effect of fibre addition in pasta formulation with the inclusion of carrot flour, onion skin, olive pomace, grape pomace, tomato skin, orange fibre, and by-product from kimchi, celery root, brewer'spent grain, sugar beet, and coconut (Lončarić et al, 2014;Crizel et al, 2015;Gull, Prasad and Kumar, 2015;Porto Dalla Costa et al, 2016;Kim et al, 2017;Padalino et al, 2017;Pan, Liu and Shiau, 2018;Koca et al, 2018;Minarovičová et al, 2018;Simonato et al, 2019Simonato et al, , 2020Kamble et al, 2019;Michalak-Majewska et al, 2020;Nocente et al, 2021). However, as reported by Porto…”

“…Several authors pointed out a decrement in SI proportional to the pasta fortification level primarily caused by DF inclusion (Tudoricǎ, Kuri, and Brennan 2002;. As for CL, dietary fibres included in onion skin, tomato skin, and grape pomace, weaken the gluten network and compete with starch for water absorption, resulting in lower swelling starch (Padalino et al, 2017;Michalak-Majewska et al, 2020;Tolve et al, 2020). Specifically, as shown by Padalino et al (2017;, during cooking, due to unlimited water availability, the level of water absorption is reached faster in pasta fortified with by-products rich in fibres compared to the control pasta.…”

“…To satisfy the necessity of preserving healthy bioactive compounds, often sensitive to oxidation and high temperatures, low-temperature treatments are preferred as described for grape pomace (30-35 °C for 48 h), orange and watermelon by-products (50-55 °C for 24 h), and soy okara (70°C for 12h) (Crizel et al, 2015;Marinelli et al, 2015;Pan, Liu and Shiau, 2018). Padalino et al (2017) applied sun-drying to reduce the moisture content of tomato skin but this treatment is time-consuming and could have a detrimental effect on bioactive compounds due to…”

A Promising Food Waste for Food Fortification: Characterization of Dried Tomato Pomace and Its Cold Pressed Oil

“…They determined 37.77% total fibre in cabinet-dried (at 60 °C for 8-9 h) tomato pomace and 36.69% in freeze-dried (for 12-13 h) tomato pomace. Thanks to its high dietary fibre content, few studies have been carried out for incorporation of tomato pomace into ketchup, tomato paste, beef frankfurter and meat-free sausages, chicken sausages, bread, spaghetti, muffin, crackers, and corn-based extruded snack up to now [4,48,[50][51][52][53][54][55][56][57].…”

Utilização de farinha de subproduto de brotos para elaboração de massa alimentícia fresca

“…O macarrão desenvolvido apresentou aumentos de 2,6 vezes no teor de cinzas e 89 vezes no teor de betacaroteno. Existem também outros estudos pertinentes, como a aplicação de farinha de casca de maracujá em massa alimentícia fresca (Fogagnoli & Seravalli, 2014), a adição de farinha de bagaço de maçã em produtos panificados e massas alimentícias (Coelho & Wosiacki, 2010), o uso de fibras insolúveis recuperadas de subproduto de hortaliças fermentadas para preparação de macarrão (Kim et al, 2017), o uso de farinha de casca de tomate para aumentar a qualidade funcional de macarrão (Padalino et al, 2017) e o uso de subproduto da extração de óleo de chia para enriquecer massa de trigo (Aranibar et al, 2018).…”