Abstract
Capitalization of winery by-products has received high interest among scientists, producers and consumers concerned with healthy diet and environment protection. Grape peels are rich in fiber and polyphenols and can be used as ingredients in pasta matrix in order to increase the nutritional and functional value of such a staple food. The aim of this paper was to investigate the effects of grape peel flour added in various amounts (1–6%) to common wheat pasta dough viscoelasticity and texture and on pasta chemical composition, color, cooking behavior and texture, revealing at the same time the relations between characteristics. Grape peel flour induced the increase of the elastic (G′) and viscous (G″) moduli, dough hardness, springiness, cohesiveness, pasta crude ash, crude fat, crude fiber, total polyphenols and resistant starch contents, pasta water absorption, cooking loss and breaking force as the addition level was higher and compared to the control. On the other hand, dough resilience, pasta luminosity, chewiness and firmness decreased as the amount of grape peel flour raised. Significant correlations (p < 0.05) were obtained between the chemical composition and color parameters, while crude fiber, protein and fat were correlated with dough and pasta texture, total polyphenols with resistant starch content, cooking loss with crude fiber and dough textural parameters. The obtained results underlined the opportunity to use a valuable byproduct such as grape peels in novel pasta formulations, being helpful for processors to extend the product variety and to optimize the processes in order to better satisfy consumer’s demand for functional foods.
Highlights
Food processing trends are heading more and more to waste reduction and sustainable approaches in order to diminish the impact of these activities on the environment
Grape peel as a by-product resulted from wine processing are important sources of fibers and polyphenols that can give value added to the food products in which they can be incorporated
Grape peel flour addition in common wheat pasta resulted in higher visco-elastic moduli proportional to the level increase
Summary
Food processing trends are heading more and more to waste reduction and sustainable approaches in order to diminish the impact of these activities on the environment. Grape vine (Vitis vinifera L.) is cultivated all over the world, the total surface in 2020 summing up more than 7.3 million hectares, with a production of 230 mhL wine [1]. Grape pomace represents about 20–30% of the grape weight, with grape peel counting 63–75% of the total pomace [2]. The disposal of such by-products greatly impacts the environment, the main uses being oriented towards animal feed or compost. Some processors resort to the discarding of grape pomace on the soil without any pretreatment which will determine acidification due to the low pH of pomace and oxygen consumption in soil and ground waters caused by tannins and other compounds’ presence [3,4]
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