Chemical Characterization and Temporal Variability of Pasta Condiment By-Products for Sustainable Waste Management
Sustainable waste management is an extremely important issue due to its environmental, economic, and social impacts. Knowledge of the chemical composition of the waste produced is a starting point for its valorization. This research focuses, for the first time, on the by-products of pasta condiment...
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MDPI AG
2024-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/18/3018 |
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| author | Lorenzo Strani Giulia Farioli Marina Cocchi Caterina Durante Alessandra Olarini Samuele Pellacani |
| author_facet | Lorenzo Strani Giulia Farioli Marina Cocchi Caterina Durante Alessandra Olarini Samuele Pellacani |
| author_sort | Lorenzo Strani |
| collection | DOAJ |
| description | Sustainable waste management is an extremely important issue due to its environmental, economic, and social impacts. Knowledge of the chemical composition of the waste produced is a starting point for its valorization. This research focuses, for the first time, on the by-products of pasta condiment production, starting with their characterization. In particular, the presence of potential bioactive compounds and their variability over time have been studied. The latter aspect is crucial for the subsequent valorization of these by-products. In addition to acidity and total phenolic content, an untargeted strategy was adopted, using spectroscopic and chromatographic techniques coupled with chemometrics, to study waste samples coming from four single condiment production lines, i.e., Genoese pesto, tomato, ricotta, and ragù sauces. The presence of lycopene, polyphenols, and several valuable volatile compounds was highlighted. Their presence and relative amounts vary mainly according to the presence of tomatoes in the sauce. The results obtained at different storage times (after 0, 7, 10, and 15 days) showed that the samples studied, despite having similar chemical characteristics, underwent changes after one week of storage and then presented a relatively stable chemical profile. A general decrease is observed after 7 days for almost all the chemical variables monitored, so careful planning within the first days is required to obtain a high recovery. |
| format | Article |
| id | doaj-art-3473bf2c841e4b86ae093e5308fe7e05 |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-09-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-3473bf2c841e4b86ae093e5308fe7e052025-08-20T01:55:27ZengMDPI AGFoods2304-81582024-09-011318301810.3390/foods13183018Chemical Characterization and Temporal Variability of Pasta Condiment By-Products for Sustainable Waste ManagementLorenzo Strani0Giulia Farioli1Marina Cocchi2Caterina Durante3Alessandra Olarini4Samuele Pellacani5Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, Via Campi 103, 41125 Modena, ItalyDepartment of Chemical and Geological Sciences, University of Modena and Reggio Emilia, Via Campi 103, 41125 Modena, ItalyDepartment of Chemical and Geological Sciences, University of Modena and Reggio Emilia, Via Campi 103, 41125 Modena, ItalyDepartment of Chemical and Geological Sciences, University of Modena and Reggio Emilia, Via Campi 103, 41125 Modena, ItalyDepartment of Chemical and Geological Sciences, University of Modena and Reggio Emilia, Via Campi 103, 41125 Modena, ItalyDepartment of Chemical and Geological Sciences, University of Modena and Reggio Emilia, Via Campi 103, 41125 Modena, ItalySustainable waste management is an extremely important issue due to its environmental, economic, and social impacts. Knowledge of the chemical composition of the waste produced is a starting point for its valorization. This research focuses, for the first time, on the by-products of pasta condiment production, starting with their characterization. In particular, the presence of potential bioactive compounds and their variability over time have been studied. The latter aspect is crucial for the subsequent valorization of these by-products. In addition to acidity and total phenolic content, an untargeted strategy was adopted, using spectroscopic and chromatographic techniques coupled with chemometrics, to study waste samples coming from four single condiment production lines, i.e., Genoese pesto, tomato, ricotta, and ragù sauces. The presence of lycopene, polyphenols, and several valuable volatile compounds was highlighted. Their presence and relative amounts vary mainly according to the presence of tomatoes in the sauce. The results obtained at different storage times (after 0, 7, 10, and 15 days) showed that the samples studied, despite having similar chemical characteristics, underwent changes after one week of storage and then presented a relatively stable chemical profile. A general decrease is observed after 7 days for almost all the chemical variables monitored, so careful planning within the first days is required to obtain a high recovery.https://www.mdpi.com/2304-8158/13/18/3018spectroscopychemometricswasteby-product |
| spellingShingle | Lorenzo Strani Giulia Farioli Marina Cocchi Caterina Durante Alessandra Olarini Samuele Pellacani Chemical Characterization and Temporal Variability of Pasta Condiment By-Products for Sustainable Waste Management Foods spectroscopy chemometrics waste by-product |
| title | Chemical Characterization and Temporal Variability of Pasta Condiment By-Products for Sustainable Waste Management |
| title_full | Chemical Characterization and Temporal Variability of Pasta Condiment By-Products for Sustainable Waste Management |
| title_fullStr | Chemical Characterization and Temporal Variability of Pasta Condiment By-Products for Sustainable Waste Management |
| title_full_unstemmed | Chemical Characterization and Temporal Variability of Pasta Condiment By-Products for Sustainable Waste Management |
| title_short | Chemical Characterization and Temporal Variability of Pasta Condiment By-Products for Sustainable Waste Management |
| title_sort | chemical characterization and temporal variability of pasta condiment by products for sustainable waste management |
| topic | spectroscopy chemometrics waste by-product |
| url | https://www.mdpi.com/2304-8158/13/18/3018 |
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