Bergamot Pomace Flour: From Byproduct to Bioactive Ingredient for Pasta Production

Antonio Gattuso, Alessandra De Bruno (), Amalia Piscopo, Simone Santacaterina, Maria Josè Frutos and Marco Poiana
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Antonio Gattuso: Department of Agraria, University Mediterranea of Reggio Calabria, 89124 Reggio Calabria, Italy
Alessandra De Bruno: Department of Human Sciences and Promotion of the Quality of Life, San Raffaele University, 00185 Rome, Italy
Amalia Piscopo: Department of Agraria, University Mediterranea of Reggio Calabria, 89124 Reggio Calabria, Italy
Simone Santacaterina: Department of Agraria, University Mediterranea of Reggio Calabria, 89124 Reggio Calabria, Italy
Maria Josè Frutos: Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO), Miguel Hernández University, 03312 Orihuela, Spain
Marco Poiana: Department of Agraria, University Mediterranea of Reggio Calabria, 89124 Reggio Calabria, Italy

Sustainability, 2024, vol. 16, issue 17, 1-13

Abstract: Contemporary consumers demonstrate an increasing preference for foods formulated with sustainable ingredients and health-promoting benefits. In this study, both demands were addressed by formulating enriched pasta using by-products derived from the processing of bergamot, a typical Calabrian citrus fruit. Wheat flour was replaced with different percentages of exhausted bergamot pomace flour (BPF: 1.5%, 2.5%, and 5%). The results indicated that bergamot pomace is a source of various phytochemical compounds, such as minerals, fibers, and polyphenols, which are beneficial to human health. The enriched pasta samples showed a significant increase in antioxidant properties, measured as a total polyphenol and flavonoid content and through chromatographic analysis. From the latter, it emerged that phenolic compounds, particularly flavonoids, were resistant to cooking. The best qualitative characteristics were shown by the sample formulated with 2.5% BPF, as also confirmed by the sensory analysis; indeed, sample C exhibited a similar level of acceptability to the control sample (A) in terms of general acceptability by the panelists. Hence, BPF can be considered as a functional ingredient for the formulation of pasta, enhancing the product’s functionality, or as an addition as flour in gluten-free products.

Keywords: bergamot pomace; bioactive compounds; circular economy; citrus bergamia; citrus pomace fiber; citrus pomace flour; new formulated food; pasta; zero waste (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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