Preservation of bioactive compounds occurring in fresh pasta fortified with artichoke bracts and tomato powders obtained with a novel pre-treatment

la Gatta, Barbara; Rutigliano, Mariacinzia; Liberatore, Maria Teresa; Dilucia, Flavia; Spadaccino, Giuseppina; Quinto, Maurizio; Di Luccia, Aldo

doi:10.1016/j.lwt.2023.115298

Cited by 3 publications

(1 citation statement)

References 33 publications

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“…Among the fortified food, pasta is the most preferred item because it is very simple to be prepared, it has good sensory properties and is recognized as a staple food [ 23 ]. 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.…”

Section: Introductionmentioning

confidence: 99%

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

Lordi,

Panza,

Conte

et al. 2023

Foods

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A combination of by-products was studied in fresh handmade pasta. Pomegranate peels and olive oil by-products were used in the range 0–6% (w/w) and properly combined in a total of nine combinations with an equal amount of broccoli by-products (10% w/w). The broccoli by-products were added to improve the sensory acceptance, which was compromised when the two above by-products were added to the dough. To verify the synergic effects, among these by-products, on tagliatelle shelf life, microbiological quality based on the main spoilage groups, sensory properties, appearance of visible molds, pH and moisture content were monitored in all the packaged samples stored at 4 °C. In addition to fortified pasta samples, control tagliatelle was also investigated. A mathematical approach was used to fit experimental data and calculate pasta shelf life. In addition, a mathematical model was also proposed to describe the dependence of the shelf life from each by-product percentage added to the formulation. Results showed that while the control fresh pasta lasted about 3 days for the undesired proliferation of yeasts and coliforms, all fortified samples maintained acceptable quality for at least one week. Depending on the by-product combination, shelf-life values could reach more than 13 days. The best combination of by-products calculated based on the mathematical model, that reached the highest shelf life (13.30 days), corresponded to 10% broccoli by-products combined with 6% olive oil by-products and 6% pomegranate peels.

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Section: Introductionmentioning

confidence: 99%

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

Lordi,

Panza,

Conte

et al. 2023

Foods

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Polyphenolic characterization, nutritional and microbiological assessment of newly formulated semolina fresh pasta fortified with grape pomace

Liberatore,

Dilucia,

Rutigliano

et al. 2025

Food Chemistry

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Current Trends in Food Processing By-Products as Sources of High Value-Added Compounds in Food Fortification

Darko,

Ismaiel,

Fanesi

et al. 2024

Foods

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Along the food production chain of animal, fish, and vegetable products, a huge amount of by-products are generated every year. Major nutritional, financial, and environmental advantages can be achieved by transforming them into functional ingredients for food formulation and fortification. In this review, we investigated various conventional and emerging treatments recently employed to obtain functional ingredients rich in proteins, fibers, and bioactive compounds from vegetables, fish, meat, and dairy by-products. The optimal enrichment level in food as well as the nutritional, techno-functional, and sensory properties of the final food were also discussed. Novel technologies such as ultrasounds, microwaves, and high pressure have been successfully adopted to enhance the extraction of target compounds. The functional ingredients, added both in liquid or powder form, were able to improve the nutritional quality and antioxidant potential of food, although high levels of fortification may cause undesired changes in texture and flavor. This review provides important considerations for further industrial scale-up.

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Preservation of bioactive compounds occurring in fresh pasta fortified with artichoke bracts and tomato powders obtained with a novel pre-treatment

Cited by 3 publications

References 33 publications

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

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

Polyphenolic characterization, nutritional and microbiological assessment of newly formulated semolina fresh pasta fortified with grape pomace

Current Trends in Food Processing By-Products as Sources of High Value-Added Compounds in Food Fortification

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