The application of an innovative patented technology on grape pomace allowed to obtain a food ingredient no matter the seasonality and with a great shelf-life thanks to its high polyphenolic content. Then, fresh pasta samples fortified with 5 and 10 g/100 g of this innovative ingredient were prepared and their polyphenolic content, nutritional and microbiological assessments were investigated. The two levels of fortification led to an increase of polyphenols content before and after pasta cooking, which resulted in an increased antibacterial activity. Only the fortification with 5 g/100 g of grape pomace powder determined a high level of Slowly Digestible Starch and a low predicted Glycaemic Index, highlighting a possible ‘limit effect’ for the fortification of semolina fresh pasta. Overall, results confirmed that the use of this concentration obtained with the employment of the new technology allowed the production of fresh pasta with better polyphenolic profile and nutritional value even after cooking.

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

Capozzi, Vittorio;Di Luccia, Aldo;
2025

Abstract

The application of an innovative patented technology on grape pomace allowed to obtain a food ingredient no matter the seasonality and with a great shelf-life thanks to its high polyphenolic content. Then, fresh pasta samples fortified with 5 and 10 g/100 g of this innovative ingredient were prepared and their polyphenolic content, nutritional and microbiological assessments were investigated. The two levels of fortification led to an increase of polyphenols content before and after pasta cooking, which resulted in an increased antibacterial activity. Only the fortification with 5 g/100 g of grape pomace powder determined a high level of Slowly Digestible Starch and a low predicted Glycaemic Index, highlighting a possible ‘limit effect’ for the fortification of semolina fresh pasta. Overall, results confirmed that the use of this concentration obtained with the employment of the new technology allowed the production of fresh pasta with better polyphenolic profile and nutritional value even after cooking.
2025
Istituto di Scienze delle Produzioni Alimentari - ISPA - Sede Secondaria di Foggia
Chromatographic separation
Fortified pasta
Grape pomace
Polyphenols
Vegetables by-products
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/20.500.14243/518750
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