ORIGINAL ARTICLE
Valorization of grape by-products as functional and nutritional ingredients for healthy pasta development
Beatriz Ewert Oliveira,
Luana Contini,
Vitor Augusto dos Santos Garcia,
Lilian Pinheiro de Lima Cilli,
Eduardo Galvão Leite Chagas,
Marcio Adriano Andreo,
Fernanda Maria Vanin,
Rosemary Aparecida Carvalho,
Patricia Sinnecker,
Anna Cecilia Venturini,
Cristiana Maria Pedroso Yoshida,
Beatriz Ewert Oliveira
Institute of Environmental, Chemical and Pharmaceutical Science, UNIFESP - Federal São Paulo University, São Paulo, Brazil
Search for more papers by this authorLuana Contini
Institute of Environmental, Chemical and Pharmaceutical Science, UNIFESP - Federal São Paulo University, São Paulo, Brazil
Search for more papers by this authorVitor Augusto dos Santos Garcia
Faculty of Animal Science and Food Engineering, USP- University of São Paulo, São Paulo, Brazil
Search for more papers by this authorLilian Pinheiro de Lima Cilli
Institute of Environmental, Chemical and Pharmaceutical Science, UNIFESP - Federal São Paulo University, São Paulo, Brazil
Search for more papers by this authorEduardo Galvão Leite Chagas
Faculty of Animal Science and Food Engineering, USP- University of São Paulo, São Paulo, Brazil
Search for more papers by this authorMarcio Adriano Andreo
Institute of Environmental, Chemical and Pharmaceutical Science, UNIFESP - Federal São Paulo University, São Paulo, Brazil
Search for more papers by this authorFernanda Maria Vanin
Faculty of Animal Science and Food Engineering, USP- University of São Paulo, São Paulo, Brazil
Search for more papers by this authorRosemary Aparecida Carvalho
Faculty of Animal Science and Food Engineering, USP- University of São Paulo, São Paulo, Brazil
Search for more papers by this authorPatricia Sinnecker
Institute of Environmental, Chemical and Pharmaceutical Science, UNIFESP - Federal São Paulo University, São Paulo, Brazil
Search for more papers by this authorAnna Cecilia Venturini
Institute of Environmental, Chemical and Pharmaceutical Science, UNIFESP - Federal São Paulo University, São Paulo, Brazil
Search for more papers by this authorCorresponding Author
Cristiana Maria Pedroso Yoshida
Institute of Environmental, Chemical and Pharmaceutical Science, UNIFESP - Federal São Paulo University, São Paulo, Brazil
Correspondence
Cristiana Maria Pedroso Yoshida, Institute of Environmental, Chemical and Pharmaceutical Science, UNIFESP - Federal São Paulo University, São Paulo, Brazil.
Email: [email protected]
Search for more papers by this authorBeatriz Ewert Oliveira,
Luana Contini,
Vitor Augusto dos Santos Garcia,
Lilian Pinheiro de Lima Cilli,
Eduardo Galvão Leite Chagas,
Marcio Adriano Andreo,
Fernanda Maria Vanin,
Rosemary Aparecida Carvalho,
Patricia Sinnecker,
Anna Cecilia Venturini,
Cristiana Maria Pedroso Yoshida,
Beatriz Ewert Oliveira
Institute of Environmental, Chemical and Pharmaceutical Science, UNIFESP - Federal São Paulo University, São Paulo, Brazil
Search for more papers by this authorLuana Contini
Institute of Environmental, Chemical and Pharmaceutical Science, UNIFESP - Federal São Paulo University, São Paulo, Brazil
Search for more papers by this authorVitor Augusto dos Santos Garcia
Faculty of Animal Science and Food Engineering, USP- University of São Paulo, São Paulo, Brazil
Search for more papers by this authorLilian Pinheiro de Lima Cilli
Institute of Environmental, Chemical and Pharmaceutical Science, UNIFESP - Federal São Paulo University, São Paulo, Brazil
Search for more papers by this authorEduardo Galvão Leite Chagas
Faculty of Animal Science and Food Engineering, USP- University of São Paulo, São Paulo, Brazil
Search for more papers by this authorMarcio Adriano Andreo
Institute of Environmental, Chemical and Pharmaceutical Science, UNIFESP - Federal São Paulo University, São Paulo, Brazil
Search for more papers by this authorFernanda Maria Vanin
Faculty of Animal Science and Food Engineering, USP- University of São Paulo, São Paulo, Brazil
Search for more papers by this authorRosemary Aparecida Carvalho
Faculty of Animal Science and Food Engineering, USP- University of São Paulo, São Paulo, Brazil
Search for more papers by this authorPatricia Sinnecker
Institute of Environmental, Chemical and Pharmaceutical Science, UNIFESP - Federal São Paulo University, São Paulo, Brazil
Search for more papers by this authorAnna Cecilia Venturini
Institute of Environmental, Chemical and Pharmaceutical Science, UNIFESP - Federal São Paulo University, São Paulo, Brazil
Search for more papers by this authorCorresponding Author
Cristiana Maria Pedroso Yoshida
Institute of Environmental, Chemical and Pharmaceutical Science, UNIFESP - Federal São Paulo University, São Paulo, Brazil
Correspondence
Cristiana Maria Pedroso Yoshida, Institute of Environmental, Chemical and Pharmaceutical Science, UNIFESP - Federal São Paulo University, São Paulo, Brazil.
Email: [email protected]
Search for more papers by this authorAbstract
The objective of this study was the utilization of Isabel grape (Vitis labrusca) by-products for the development of grape pomace flour (GPF) as a new food ingredient to incorporate into a nutritional and functional pasta product adding different concentrations of GPF. The incorporation of GPF into the pasta formulation led to obtaining products with higher fiber content, lower firmness, and higher cooking loss of total solids. The antioxidant capacity of pasta samples was increased by incorporating polyphenols from GPF. The highest ORAC and FRAP results were observed in pasta containing GPF, comparing antioxidant activities. The pasta containing 50% GPF showed a good balance between high antioxidant activity and nutritional benefit with good consumer acceptability and potential to become a new functional food. Grape by-product represents a functional ingredient with low cost and a source of dietary fiber and natural antioxidants.
Novelty impact statement
- Food agro-industrial by-products such as grape pomace flour (GPF) can be a source of functional ingredients.
- Fortification of pasta with GPF increased the antioxidant capacity of cooked pasta, and it was dose-dependent.
- The incorporation of GPF into the pasta formulation led to products with higher fiber content (up to 31%) and good consumer acceptability.
CONFLICT OF INTEREST
The authors have declared no conflicts of interest for this article.
Open Research
DATA AVAILABILITY STATEMENT
The manuscript does not have shared data.
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