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• W3136553456 endingPage "129642" @default.
• W3136553456 startingPage "129642" @default.
• W3136553456 abstract "• Agri-food by-products as grape pomace and olive pâté as nutraceutical ingredients. • Fortification of Italian pasta with 7% of dried grape pomace and olive pomace. • Fortified tagliatelle retain typical grape anthocyanins and olives secoiridoids. • Fortified pasta show high content of bioactive phenols and 3% of fiber after cooking. Wine and olive oil making by-products are rich sources of bioactive compounds suitable for new healthy recipes of staple foods. In this study, the profile of pasta (tagliatelle) fortified with 7% of grape pomace (GP) or olive pomace (pâté, OP) was studied, focusing on phenolic compounds after cooking. The enriched tagliatelle retained the same monoglycosylated and acetylated anthocyanins found in grape pomace. The fortified tagliatelle with a new milling by-product called pâté retained hydroxytyrosol after cooking (6.6 mg/100 g). In both the two types of enriched tagliatelle the fiber content increased of approx. 3%, while the added phenols retained after cooking by tagliatelle fortified with GP and OP were 6.21 mg/100 g and 9 mg/100 g, respectively. The fortified tagliatelle retained a good cooking resistance and a good texture after cooking, thus enhancing the nutritional profile of pasta, a staple food usually characterized by a negligible amount of phenolic compounds and fiber." @default.
• W3136553456 created "2021-03-29" @default.
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• W3136553456 date "2021-09-01" @default.
• W3136553456 modified "2023-09-30" @default.
• W3136553456 title "Food by-products valorisation: Grape pomace and olive pomace (pâté) as sources of phenolic compounds and fiber for enrichment of tagliatelle pasta" @default.
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• W3136553456 doi "https://doi.org/10.1016/j.foodchem.2021.129642" @default.
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