Food by-products valorisation: Grape pomace and olive pomace (pa?t?e) as sources of phenolic compounds and fiber for enrichment of tagliatelle pasta

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 (pa?te?, 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 pa?te? 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.

Automated summary

This study focused on pasta fortified with grape pomace or olive pomace, which retained phenolic compounds after cooking and increased fiber content. The enriched pasta showed good cooking resistance and texture, enhancing the nutritional profile of a staple food.