Abstract
Grape peels (GP) use in pasta formulation represents an economic and eco-friendly way to create value-added products with multiple nutritional benefits. This study aimed to evaluate the effect of the GP by-product on common wheat flour (Triticum aestivum), dough and pasta properties in order to achieve the optimal level that can be incorporated. Response surface methodology (RSM) was performed taking into account the influence of GP level on flour viscosity, dough cohesiveness and complex modulus, pasta color, fracturability, chewiness, cooking loss, total polyphenols, dietary fibers and resistant starch amounts. The result show that 4.62% GP can be added to wheat flour to obtain higher total polyphenols, resistant starch and dietary fiber contents with minimum negative effects on pasta quality. Flour viscosity, dough cohesiveness, complex modulus and pasta fracturability of the optimal sample were higher compared to the control, while chewiness was lower. Proteins’ secondary structures were influenced by GP addition, while starch was not affected. Smooth starch grains embedded in a compact protein structure containing GP fiber was observed. These results show that GP can be successfully incorporated in wheat pasta, offering nutritional benefits by their antioxidants and fiber contents, without many negative effects on the final product’s properties.
Highlights
Nowadays, consumer behavior is changing and functional foods with significant health benefits are gaining increasing attention
The results of the present study revealed that in the control sample the protein carbonyl groups were bonded trough non-hydrogen linkages, a fact evidenced by the presence of the 1670 cm−1 band, while in optimal sample with GP (OGP) the carbonyl groups would have formed hydrogen bonds with fibers or other grape peels (GP) components, a fact suggested by the shift to the left of the absorption band
The addition of grape peels increased the amounts of nutrients in wheat pasta, especially fibers, resistant starch and polyphenols, which are compounds with many health benefits
Summary
Consumer behavior is changing and functional foods with significant health benefits are gaining increasing attention. The food industry generates high amounts of by-products that may be considered an opportunity for a sustainable valorization in order to minimize the waste impact and to ensure environmental protection. One method of valorization is the inclusion of byproducts in food products in order to increase their nutritional value. About 50% of the grape pomace is composed of grape peels (GP), depending on the grape variety and pedo-climatic conditions [2,3]. Some health problems such as cardiovascular diseases, stroke and some cancer types can be prevented by an adequate intake of fruits and vegetables due to their high amounts of bioactive compounds [4]. The most important GP components with antioxidant characters are anthocyanins, hydroxycinnamic acids, catechins and flavonols, which can determine the inhibition of oxidative processes of low-density lipoproteins [10,11]
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