Sustainable Valorization of Breadfruit ( Artocarpus altilis Leaves) as a Pasta Ingredient

Anthony Masiala, Audrey Vingadassalon, Sarah Lemoyne, Ewa Pejcz, Agata Wojciechowicz-Budzisz, Remigiusz Olędzki, Guylene Aurore and Joanna Harasym ()
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Anthony Masiala: COVACHIM M2E (EA 3592), UFR SEN, Campus de Fouillole, Université des Antilles, F-97110 Pointe-à-Pitre, France
Audrey Vingadassalon: COVACHIM M2E (EA 3592), UFR SEN, Campus de Fouillole, Université des Antilles, F-97110 Pointe-à-Pitre, France
Sarah Lemoyne: Adaptive Food Systems Accelerator–Science Centre, Wrocław University of Economics and Business, Komandorska 118/120, 53-345 Wrocław, Poland
Ewa Pejcz: Department of Biotechnology and Food Analysis, Wrocław University of Economics and Business, Komandorska 118/120, 53-345 Wrocław, Poland
Agata Wojciechowicz-Budzisz: Department of Biotechnology and Food Analysis, Wrocław University of Economics and Business, Komandorska 118/120, 53-345 Wrocław, Poland
Remigiusz Olędzki: Adaptive Food Systems Accelerator–Science Centre, Wrocław University of Economics and Business, Komandorska 118/120, 53-345 Wrocław, Poland
Guylene Aurore: COVACHIM M2E (EA 3592), UFR SEN, Campus de Fouillole, Université des Antilles, F-97110 Pointe-à-Pitre, France
Joanna Harasym: Adaptive Food Systems Accelerator–Science Centre, Wrocław University of Economics and Business, Komandorska 118/120, 53-345 Wrocław, Poland

Sustainability, 2024, vol. 16, issue 24, 1-24

Abstract: This study investigated the innovative incorporation of Artocarpus altilis leaves into potato-based gnocchi, demonstrating a sustainable approach to valorizing underutilized plant materials. Breadfruit leaves, often discarded as agricultural waste, represent an untapped resource rich in bioactive compounds and antioxidants. By incorporating these leaves into pasta products, we demonstrate a promising strategy for enhancing food systems’ nutritional profile and sustainability. The research examined the functional, pasting, and bioactive properties of Artocarpus altilis leaf blends with potato flakes. The blends showed significant water-holding capacity (4.88–8.58 g H 2 O/g DM) and notable antioxidant activity in both aqueous and ethanolic extracts (DPPH: 1.95–3.35 mg TE/g DM). Pasting profiles revealed that increasing the Artocarpus altilis concentration progressively modified the starch behavior, reducing the peak viscosity from 972.5 to 530.0 mPa·s. Gnocchi formulated with 10% Artocarpus altilis leaves demonstrated good stability during 4-day storage, with minimal color changes (ΔL* ≈ 2) and predictable textural evolution (cutting force increase from 4.5 to 5.8 N). The incorporation of these leaves enhances the nutritional profile through increased antioxidant content and promotes sustainable food production by utilizing agricultural by-products. This approach demonstrates the potential for developing eco-friendly food products while supporting local agricultural economies in tropical regions with abundant Artocarpus altilis. The successful integration of these leaves into a popular food product opens new possibilities for sustainable food innovation and waste reduction in the food industry.

Keywords: sustainable valorization; breadfruit leaves; pasta; antioxidant; Artocarpus altilis leaves; gnocchi (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2024
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