ArticleFoods (Basel, Switzerland)2025
Assessment of Quality and Environmental Impact of Artisanal Fresh Pasta Fortified with Agri-Food By-Products.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Cold-Pressing as an Energy-Saving Dewatering Pretreatment for the Valorization of Vegetable Processing By-Products.Foods (Basel, Switzerland) · 2026Article
- Fortification of Durum Wheat Pasta with Mealworm (Molecules (Basel, Switzerland) · 2026Article
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Authors and funding
6 authors.
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No grant is acknowledged in the PubMed record.
Abstract
Fresh pasta was enriched with olive pomace (OP) and artichoke by-products (AB), respectively, at three concentrations: 13.5%, 14.5%, and 15% for OP, and 15%, 17%, and 19% for AB. Both control and fortified samples were assessed for technological properties, nutritional content and sensory quality. A Life Cycle Assessment was also performed to estimate the carbon footprint associated with pasta production. Results demonstrated a worsening of pasta quality, above all the resistance to break for row pasta and sandiness and taste for cooked samples, even though the pasta remained in an acceptable range. Fibers, polyphenol content, flavonoids, and antioxidant activity were found to be better in fortified samples than in the control pasta. With AB as new ingredient, the antioxidant activity increased substantially. The environmental impact revealed two different scenarios: compared to the control (1.08 kgCO
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