Fruit and vegetable by-products as source of bioactive compounds to preserve handmade fresh pasta
Olimpia Panza, Valentina Lacivita, Francesca Tarantino, Antonella Manzi, Amalia Conte, Matteo Alessandro Del Nobile
Abstract
Pomegranate peels, broccoli and olive oil by-products were respectively added to pasta formulation at 3%, 5% and 8% (w/w), to compare their effects on the shelf life. Microbiological and sensory quality, pH and moisture content were assessed. Polyphenol compounds, flavonoids and antioxidant activity were also measured on both by-products and fortified tagliatelle. The difference between the shelf life of each fortified sample and that of the relative control pasta was indicated as Δ shelf life. Results demonstrated that all the investigated by-products had a positive effect on pasta preservation, with the pomegranate peel powder as the most effective. Shelf life increased as the by-product concentration increased. Δ shelf life were 0.98, 2.41 and 7.42 days for 3%, 5% and 8% pomegranate peels, respectively; −0.07, 1.52, 5.76 days for 3%, 5% and 8% broccoli by-products, respectively; −0.37, 2.08, 3.98 days for 3%, 5% and 8% olive oil by-products, respectively. Results from chemical characterization confirmed the presence of a bigger content of polyphenols and flavonoids and a higher antioxidant activity in pomegranate powder compared to broccoli and olive oil by-products. An interesting correlation was also found between the antioxidant activity and the Δ shelf life for each type of by-products.