ArticleFoods (Basel, Switzerland)2023
Whole Grape Pomace Flour as Nutritive Ingredient for Enriched Durum Wheat Pasta with Bioactive Potential.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
9 citing papers in PubMed, 24 citations in OpenAlex.
- Rheological, Microstructural, and Physicochemical Characterization of Pasta Fortified with Carrot Pomace: A Comparative Study of Wheat Types and Carrot Varieties.Foods (Basel, Switzerland) · 2026Article
- Sustainable utilization of fruit waste in cereal-based breakfast foods: Pre-clinical and clinical perspectives on safety and nutritional benefits.Current research in food science · 2026Review
- Processing-Induced Changes in Phenolic Composition and Dough Properties of Grape Pomace-Enriched Wheat Buns.Foods (Basel, Switzerland) · 2025Article
- Study of the Drying Kinetics on the Nutritional and Technological Quality of Dried Pasta Enriched With Coffee Pulp Flour.Journal of food science · 2025Article
- Valorization of Olive Oil and Wine Industry Byproducts: Challenges and Opportunities in Sustainable Food Applications.Foods (Basel, Switzerland) · 2025Review
- Valorizing Grape Pomace: A Review of Applications, Nutritional Benefits, and Potential in Functional Food Development.Foods (Basel, Switzerland) · 2024Review
- Effects of Fungal Solid-State Fermentation on the Profile of Phenolic Compounds and on the Nutritional Properties of Grape Pomace.Microorganisms · 2024Article
- Exploring the Benefits of Nutritional and Chemical Characteristics of Touriga Nacional and Arinto Varieties (Foods (Basel, Switzerland) · 2024Article
- Selected fruit pomaces: Nutritional profile, health benefits, and applications in functional foods and feeds.Current research in food science · 2024Review
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
Abstract
In this study, grape pomace is used as an ingredient to fortify pasta. The grape pomace phenolic component is highly accessible and available for metabolization in the human gut. Hence, grape pomace can be exploited as a source of polyphenols and fiber for sustainable and dietary beneficial food production. Analyses of soluble and bound phenols and volatile compounds in raw and cooked pasta were performed. In the uncooked pasta fortified with pomace, the content of soluble and bound phenolic molecules increased significantly. During the cooking process, the bound phenols were lost, while the soluble phenols doubled. The whole grape pomace flour as a pasta ingredient increased the fiber component by at least double, increased the soluble polyphenol component by at least 10 times, and doubled the isoprenoids (toco-chromanols and carotenoids) while maintaining the unaltered fatty acid content after cooking. In accordance with the polyphenol content, antioxidant activity resulted higher than that of the control pasta. Analysis of volatile compounds in fortified pasta, both uncooked and cooked, indicated an improvement in aromatic profile when compared to the control pasta. Our results show that durum wheat pasta fortified with whole pomace flour has bioactive potential for the reuse of food industry byproducts.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.