Development of functional pasta using grape pomace within a sustainable innovation framework

Abstract

This study explores the potential of grape pomace, a major by-product of the winemaking industry, as a functional ingredient for fortifying wheat-based pasta. Conducted within the framework of circular economy and sustainable food production, the research aimed to valorize grape skins from two autochthonous grape varieties - Fetească Neagră and Rară Neagră - by incorporating their powdered form into pasta formulations. Different levels of pomace (1%, 2.5%, and 5%) were added to the base recipe, and the resulting samples were evaluated in terms of their physicochemical parameters, technological behavior, nutritional profile, antioxidant capacity, and sensory characteristics. The enriched pasta demonstrated significantly higher contents of polyphenols (up to 233.2 mg GAE/100 g) and antioxidant activity (DPPH inhibition of up to 68.24%), without compromising product safety or organoleptic qualities. In addition, fiber content increased, while the optimal cooking time and water absorption rate were slightly modified, indicating manageable adjustments in technological processing. Color and texture analyses showed that grape pomace enhanced the chromatic profile of the pasta, adding reddish-violet hues, and improved its structural integrity. Sensory evaluation confirmed consumer acceptance across all samples, with a preference for 2.5% enrichment due to its balance between functional benefits and palatability. These findings highlight the feasibility of using grape pomace to produce value-added pasta products with enhanced nutritional and functional properties. This approach contributes to the sustainable reuse of agro-industrial residues and aligns with current trends in clean-label, health-promoting food development.