Abstract
Abundant quantities of horticultural by-products rich in bioactive compounds are obtained during fruit processing. In this context, to recycle pomegranate peels, an application to artisanal fresh filled pasta (ravioli) was proposed with the aim to extend the shelf life. A preliminary sensory test was carried out to find the proper concentration of peel in the filling. Then, a new set of ravioli was produced with by-products both in the filling (15 g/100g) and in the dough (2.5 and 5 g/100g). All the samples were packaged and stored at 4 °C for 2 wk. Microbiological, pH and sensory quality were monitored. The peels in the filling controlled the proliferation of spoilage bacteria, and when combined to peels in the dough, promoted a further inhibition effect. In addition, samples with peels in both dough and filling were most prized than control ravioli. A shelf life extension by about 8 d was obtained with 15 g/100g of pomegranate peel powder in the filling and 5 g/100g in the dough, compared to control pasta, which lasted less than 2 d. The possibility of recycling peels into new raw materials could arouse great interest both from an economic and environmental point of view.
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