Valorizing Oregano Distillation Wastewater in new pasta formulations

Food loss and waste account for a significant proportion of the world's food supply, with an estimated one-third being lost or wasted. Food waste poses environmental, social and economic challenges. Meanwhile, due to the increasing frequency of food shortages and growing awareness of the importance of diet, the global market demands foods with specific health benefits containing bioactive compounds. This study focuses specifically on the large amount of wastewater generated during the distillation of essential oils, such as oregano oil. This wastewater is not only a huge disposal cost for the industry, but also a waste material that must be managed appropriately due to its significant environmental impact. The remaining water is also rich in nutrients and bioactive compounds, offering valuable economic opportunities in various sectors, such as the food industry. Research into the antioxidant potential of wastewater by-products has shown that they can scavenge free radicals; this makes them suitable for producing functional foods. Staple foods, such as pasta and bread, are well suited as functional vehicles for these bioactive compounds. Given their high consumption levels, these foods offer a significant opportunity to deliver bioactive compounds. In this context, the development of a new pasta formulation constituted a significant innovation. This was achieved by replacing 50% or 100% of the water with wastewater from oregano distillation. The present study first focused on the production of wastewater from oregano distillation, followed by pasta production and the subsequent analysis of cooking quality, antioxidant capacity and phenolic compounds composition of the products. Finally, sensory analysis was performed to assess consumer acceptance. Overall, the enriched pasta demonstrated positive sensory characteristics and higher levels of phenolic compounds compared with the control sample. This highlights the importance of these rich raw materials for sustainable food and the great potential of waste to become a valuable resource. Publications related to the work: Masyita, A., Mustika Sari, R., Dwi Astuti, A., Yasir, B., Rahma Rumata, N., Emran, T. Bin, Nainu, F., & Simal- Gandara, J. (2022). Terpenes and terpenoids as main bioactive compounds of essential oils, their roles in human health and potential application as natural food preservatives. Food Chemistry: X, 13, 100217. https://doi.org/10.1016/j.fochx.2022.100217 Nurzyńska-Wierdak, R., & Walasek-Janusz, M. (2025). Chemical Composition, Biological Activity, and Potential Uses of Oregano (Origanum vulgare L.) and Oregano Essential Oil. Pharmaceuticals, 18(2), 267. https://doi.org/10.3390/ph18020267 Sciacca, C., Cardullo, N., Savitteri, M., Pittalà, M. G. G., Pulvirenti, L., Napoli, E. M., & Muccilli, V. (2025). Recovery of Natural Hypoglycemic Compounds from Industrial Distillation Wastewater of Lamiaceae. Molecules, 30(6), 1391. htps://doi.org/10.3390/molecules30061391