Recycling of fig peels to enhance the quality of handmade pasta

Abstract

Due to priority to recycle by-products, fig peels (10, 13 and 16% w/w) were added to handmade pasta. To the aim, fresh tagliatelle were packaged and stored at 4 °C. Chemical quality, microbiological stability, cooking and sensory properties were monitored during cold storage. The selected by-products enhanced the nutritional content and preserved pasta quality. In particular, results from chemical characterization demonstrate that the 3 peel concentrations improved the content of total polyphenols, flavonoids and the antioxidant activity, even though during storage the nutritional quality of fig peel added tagliatelle levelled off to that of the control sample. On the contrary, microbiological, technological and sensory quality of tagliatelle with by-products were better preserved compared to untreated pasta; moreover, the effects on quality are strictly dependent on by-product concentration. Specifically, tagliatelle without any preservative became unacceptable within 1 day for an undesired microbial proliferation, whereas the samples fortified with fig peels were found acceptable for longer time. In particular, the shelf life was 2 days in 10% fortified sample due to microbial growth, 8 and 7 days in 13 and 16% fortified sample, respectively, due to perceived sensory defects. The results could gain interest by both processors and consumers.