Designing of high value-added pasta formulas by incorporation of grape pomace skins

Abstract

The purpose of this study was to design pasta formulas with improved antioxidant and sensory properties by addition of grape pomace skins (GPS) coming from winemaking of Pinot Noir and Italian Riesling grapes. The grape skins, separated from dried pomace, were used in the pasta recipe by replacement of wheat flour in proportion of 3, 6 and 9% (w/w). The pasta samples were analyzed in terms of polyphenolic compounds by liquid chromatography-mass spectrometry, total phenolics content, antioxidant capacity and sensory properties. Our data revealed that phenolic compounds such as gallic, ferulic, coumaric, rosmarinic, and caffeic acid were identified in the analyzed samples. Additionally, epicatechin, rutin, quercetin, kaempferol and resveratrol have been found in the pasta formulas. It has also been noticed improvements in the polyphenolic content by increasing the percentage of GPS. Our results suggest that the antioxidant capacity of fortified pasta samples was increased by incorporation of polyphenols from GPS. Moreover, it was found that the incorporation of GPS up to a level of 6% into the pasta formulation led to obtaining of products with improved sensory and functional properties. These findings demonstrate that it is possible to valorize the winery wastes to develop innovative value-added pasta formulas.