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

Autor: Liberatore MT; Department of Sciences of Agriculture, Food, Natural Resources, and Engineering (DAFNE), University of Foggia, Via Napoli, 25, 71122, Foggia, Italy., Dilucia F; Department of Sciences of Agriculture, Food, Natural Resources, and Engineering (DAFNE), University of Foggia, Via Napoli, 25, 71122, Foggia, Italy., Rutigliano M; Department of Sciences of Agriculture, Food, Natural Resources, and Engineering (DAFNE), University of Foggia, Via Napoli, 25, 71122, Foggia, Italy., Viscecchia R; Department of Sciences of Agriculture, Food, Natural Resources, and Engineering (DAFNE), University of Foggia, Via Napoli, 25, 71122, Foggia, Italy., Spano G; Department of Sciences of Agriculture, Food, Natural Resources, and Engineering (DAFNE), University of Foggia, Via Napoli, 25, 71122, Foggia, Italy., Capozzi V; Department of Sciences of Agriculture, Food, Natural Resources, and Engineering (DAFNE), University of Foggia, Via Napoli, 25, 71122, Foggia, Italy., Bimbo F; Department of Sciences of Agriculture, Food, Natural Resources, and Engineering (DAFNE), University of Foggia, Via Napoli, 25, 71122, Foggia, Italy., Di Luccia A; Department of Sciences of Agriculture, Food, Natural Resources, and Engineering (DAFNE), University of Foggia, Via Napoli, 25, 71122, Foggia, Italy., la Gatta B; Department of Sciences of Agriculture, Food, Natural Resources, and Engineering (DAFNE), University of Foggia, Via Napoli, 25, 71122, Foggia, Italy. Electronic address: barbara.lagatta@unifg.it.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2025 Jan 15; Vol. 463 (Pt 4), pp. 141531. Date of Electronic Publication: 2024 Oct 05.
DOI: 10.1016/j.foodchem.2024.141531
Abstrakt: 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.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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