Wine and olive oil making by-products are rich sources of bioactive compounds suitable for new healthy recipes of staple foods. In this study, the profile of pasta (tagliatelle) fortified with 7% of grape pomace (GP) or olive pomace (pâté, OP) was studied, focusing on phenolic compounds after cooking. The enriched tagliatelle retained the same monoglycosylated and acetylated anthocyanins found in grape pomace. The fortified tagliatelle with a new milling by-product called pâté retained hydroxytyrosol after cooking (6.6 mg/100g). In both the two types of enriched tagliatelle the fiber content increased of approx. 3%, while the added phenols retained after cooking by tagliatelle fortified with GP and OP were 6.21 mg/100g and 9 mg/100g, respectively. The fortified tagliatelle retained a good cooking resistance and a good texture after cooking, thus enhancing the nutritional profile of pasta, a staple food usually characterized by a negligible amount of phenolic compounds and fiber

Food by-products valorisation: grape pomace and olive pomace (pâté) as sources of phenolic compounds and fiber for enrichment of tagliatelle pasta / Balli, Diletta; Cecchi, Lorenzo; Innocenti, Marzia; Bellumori, Maria; Mulinacci, Nadia. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - ELETTRONICO. - (2021), pp. 0-0. [10.1016/j.foodchem.2021.129642]

Food by-products valorisation: grape pomace and olive pomace (pâté) as sources of phenolic compounds and fiber for enrichment of tagliatelle pasta

Balli, Diletta;Cecchi, Lorenzo
;
Innocenti, Marzia;Bellumori, Maria;Mulinacci, Nadia
2021

Abstract

Wine and olive oil making by-products are rich sources of bioactive compounds suitable for new healthy recipes of staple foods. In this study, the profile of pasta (tagliatelle) fortified with 7% of grape pomace (GP) or olive pomace (pâté, OP) was studied, focusing on phenolic compounds after cooking. The enriched tagliatelle retained the same monoglycosylated and acetylated anthocyanins found in grape pomace. The fortified tagliatelle with a new milling by-product called pâté retained hydroxytyrosol after cooking (6.6 mg/100g). In both the two types of enriched tagliatelle the fiber content increased of approx. 3%, while the added phenols retained after cooking by tagliatelle fortified with GP and OP were 6.21 mg/100g and 9 mg/100g, respectively. The fortified tagliatelle retained a good cooking resistance and a good texture after cooking, thus enhancing the nutritional profile of pasta, a staple food usually characterized by a negligible amount of phenolic compounds and fiber
2021
0
0
Balli, Diletta; Cecchi, Lorenzo; Innocenti, Marzia; Bellumori, Maria; Mulinacci, Nadia
File in questo prodotto:
File Dimensione Formato  
Food by-products valorisation grape pomace and olive pomace (pâté) as sources of phenolic.pdf

Accesso chiuso

Descrizione: Articolo principale
Tipologia: Versione finale referata (Postprint, Accepted manuscript)
Licenza: Tutti i diritti riservati
Dimensione 654.69 kB
Formato Adobe PDF
654.69 kB Adobe PDF   Richiedi una copia

I documenti in FLORE sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificatore per citare o creare un link a questa risorsa: https://hdl.handle.net/2158/1231659
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 50
  • ???jsp.display-item.citation.isi??? 47
social impact