Effect of the Addition of Freeze-Dried Grape Pomace on Fresh Tagliatelle Gluten Network and Relationship to Sensory and Chemical Quality

The incorporation of 5 and 10% freeze-dried grape pomace powder (GPP) in fresh tagliatelle pasta preparation was evaluated for its effect on chemical composition, gluten protein structure, and sensory properties. The addition of the freeze-dried GPP led to a significant increase ( < 0.05) in poly...

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Bibliographic Details
Published in:Foods 2023-07, Vol.12 (14), p.2699
Main Authors: la Gatta, Barbara, Rutigliano, Mariacinzia, Liberatore, Maria Teresa, Dilucia, Flavia, Palmitessa, Maurizio, Di Luccia, Aldo, Lamacchia, Carmela
Format: Article
Language:English
Subjects:
antioxidant activity
Antioxidants
Chemical composition
Chromatography
Cooking
Covalent bonds
Dietary fiber
Dried fruit
Food products
Food science
Freeze drying
Gluten
gluten structure
grape pomace
Grapes
Pasta
Phenolic compounds
Phenols
polyphenol content
Polyphenols
Protein composition
Protein structure
Proteins
Sensory evaluation
Sensory properties
Sulfhydryl groups
Ultrasonic imaging
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Summary:The incorporation of 5 and 10% freeze-dried grape pomace powder (GPP) in fresh tagliatelle pasta preparation was evaluated for its effect on chemical composition, gluten protein structure, and sensory properties. The addition of the freeze-dried GPP led to a significant increase ( < 0.05) in polyphenol content in the raw and cooked fortified pasta samples with respect to 100% semolina pasta, although the phenolic content decreased after the cooking process. The opposite phenomenon was observed with the antioxidant activity, which increased significantly ( < 0.05) when switching from raw to cooked pasta samples fortified with GPP. The formation of a proper gluten structure was found in the fortified raw pasta, even if a change in the protein arrangement was shown in the fortified cooked samples, confirmed by a significant reduction ( < 0.05) in both the unextractable polymeric protein percentage (% UPP) and disulfide bond (S-S) formation. These results suggest a possible interaction between the protein sulfhydryl groups (-Cys) and polyphenols of grape pomace during cooking through non-disulfide covalent bonds, which was confirmed by the significant ( < 0.05) decrease in the -SH groups when comparing 100% semolina pasta with fortified pasta sample. Finally, a sensory analysis showed that the highest significant score ( < 0.05) was achieved by the 5% GP-fresh pasta sample.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods12142699