Fruit and vegetable by-products as source of bioactive compounds to preserve handmade fresh pasta

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.