TY - JOUR A2 - Srichairatanakool, Somdet AU - Marinelli, V. AU - Padalino, L. AU - Nardiello, D. AU - Del Nobile, M. A. AU - Conte, A. PY - 2015 DA - 2015/11/25 TI - New Approach to Enrich Pasta with Polyphenols from Grape Marc SP - 734578 VL - 2015 AB - Food industry produces significant amount of waste that represents a problem for the sector. However, by-products are also promising sources of compounds which may be reused for their nutritional properties. The aim of this work is to exploit wine-making by-products, obtaining an extract by ultrasound-assisted extraction only using water as solvent. The characteristics of spaghetti enriched with grape marc were assessed and compared to control samples. In particular, total phenolic and flavonoids contents, the antioxidant activity, the cooking quality, and the sensory acceptability were evaluated at various steps of pasta production. The enriched spaghetti showed higher total phenolic and flavonoids contents and higher antioxidant activity than the control pasta. In addition, low cooking losses were found. In terms of sensory properties fortified pasta is acceptable as the traditional product, thus demonstrating that it is possible to exploit food waste to better satisfy consumer demand for healthy food products in a more sustainable perspective. SN - 2090-9063 UR - https://doi.org/10.1155/2015/734578 DO - 10.1155/2015/734578 JF - Journal of Chemistry PB - Hindawi Publishing Corporation KW - ER -