The Addition of Tomato and Spinach Powder to Semolina Pasta: A Study of the Impact of the Production Process and Cooking on Phenolic Compounds
Pasta is a staple food with daily recommended consumption; thus, it can be an excellent vehicle for delivering bioactive compounds like phenols. However, the high-temperature drying process in pasta production, combined with cooking in boiling water, can significantly reduce the concentration of phe...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-01-01
|
| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/15/2/634 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832589254423740416 |
|---|---|
| author | Silvia Marzocchi Federica Pasini Renzo Santi Maria Fiorenza Caboni |
| author_facet | Silvia Marzocchi Federica Pasini Renzo Santi Maria Fiorenza Caboni |
| author_sort | Silvia Marzocchi |
| collection | DOAJ |
| description | Pasta is a staple food with daily recommended consumption; thus, it can be an excellent vehicle for delivering bioactive compounds like phenols. However, the high-temperature drying process in pasta production, combined with cooking in boiling water, can significantly reduce the concentration of phenolic compounds. This study aimed to enhance the phenolic content of traditional semolina pasta by incorporating tomato and spinach powder into the recipe. High-performance liquid chromatography–electrospray ionization triple quadrupole mass spectrometry (HPLC-ESI-QqQ-MS) was employed to analyse the free and bound phenolic content in the raw materials, as well as in both dried uncooked and cooked pasta. The addition of tomato and spinach powders, known for their high content in bioactive compounds, increased the overall phenolic content of the final enriched pasta by three and two times, respectively, compared to the semolina and whole-wheat semolina pasta. These findings suggest that pasta enriched with tomato and spinach could serve as a functional food with a greater nutritional profile and health benefits through the enhanced delivery of phenolic compounds. |
| format | Article |
| id | doaj-art-4996f3cae63844599da770fb2ba26c8e |
| institution | Kabale University |
| issn | 2076-3417 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj-art-4996f3cae63844599da770fb2ba26c8e2025-01-24T13:20:12ZengMDPI AGApplied Sciences2076-34172025-01-0115263410.3390/app15020634The Addition of Tomato and Spinach Powder to Semolina Pasta: A Study of the Impact of the Production Process and Cooking on Phenolic CompoundsSilvia Marzocchi0Federica Pasini1Renzo Santi2Maria Fiorenza Caboni3Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC, ItalyDepartment of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC, ItalyColussi S.p.A, Via dell’Aereoporto 7, 06081 Petrignano d’Assisi, PG, ItalyDepartment of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC, ItalyPasta is a staple food with daily recommended consumption; thus, it can be an excellent vehicle for delivering bioactive compounds like phenols. However, the high-temperature drying process in pasta production, combined with cooking in boiling water, can significantly reduce the concentration of phenolic compounds. This study aimed to enhance the phenolic content of traditional semolina pasta by incorporating tomato and spinach powder into the recipe. High-performance liquid chromatography–electrospray ionization triple quadrupole mass spectrometry (HPLC-ESI-QqQ-MS) was employed to analyse the free and bound phenolic content in the raw materials, as well as in both dried uncooked and cooked pasta. The addition of tomato and spinach powders, known for their high content in bioactive compounds, increased the overall phenolic content of the final enriched pasta by three and two times, respectively, compared to the semolina and whole-wheat semolina pasta. These findings suggest that pasta enriched with tomato and spinach could serve as a functional food with a greater nutritional profile and health benefits through the enhanced delivery of phenolic compounds.https://www.mdpi.com/2076-3417/15/2/634antioxidant compoundspasta fortificationLC-MS analysisfood processing |
| spellingShingle | Silvia Marzocchi Federica Pasini Renzo Santi Maria Fiorenza Caboni The Addition of Tomato and Spinach Powder to Semolina Pasta: A Study of the Impact of the Production Process and Cooking on Phenolic Compounds Applied Sciences antioxidant compounds pasta fortification LC-MS analysis food processing |
| title | The Addition of Tomato and Spinach Powder to Semolina Pasta: A Study of the Impact of the Production Process and Cooking on Phenolic Compounds |
| title_full | The Addition of Tomato and Spinach Powder to Semolina Pasta: A Study of the Impact of the Production Process and Cooking on Phenolic Compounds |
| title_fullStr | The Addition of Tomato and Spinach Powder to Semolina Pasta: A Study of the Impact of the Production Process and Cooking on Phenolic Compounds |
| title_full_unstemmed | The Addition of Tomato and Spinach Powder to Semolina Pasta: A Study of the Impact of the Production Process and Cooking on Phenolic Compounds |
| title_short | The Addition of Tomato and Spinach Powder to Semolina Pasta: A Study of the Impact of the Production Process and Cooking on Phenolic Compounds |
| title_sort | addition of tomato and spinach powder to semolina pasta a study of the impact of the production process and cooking on phenolic compounds |
| topic | antioxidant compounds pasta fortification LC-MS analysis food processing |
| url | https://www.mdpi.com/2076-3417/15/2/634 |
| work_keys_str_mv | AT silviamarzocchi theadditionoftomatoandspinachpowdertosemolinapastaastudyoftheimpactoftheproductionprocessandcookingonphenoliccompounds AT federicapasini theadditionoftomatoandspinachpowdertosemolinapastaastudyoftheimpactoftheproductionprocessandcookingonphenoliccompounds AT renzosanti theadditionoftomatoandspinachpowdertosemolinapastaastudyoftheimpactoftheproductionprocessandcookingonphenoliccompounds AT mariafiorenzacaboni theadditionoftomatoandspinachpowdertosemolinapastaastudyoftheimpactoftheproductionprocessandcookingonphenoliccompounds AT silviamarzocchi additionoftomatoandspinachpowdertosemolinapastaastudyoftheimpactoftheproductionprocessandcookingonphenoliccompounds AT federicapasini additionoftomatoandspinachpowdertosemolinapastaastudyoftheimpactoftheproductionprocessandcookingonphenoliccompounds AT renzosanti additionoftomatoandspinachpowdertosemolinapastaastudyoftheimpactoftheproductionprocessandcookingonphenoliccompounds AT mariafiorenzacaboni additionoftomatoandspinachpowdertosemolinapastaastudyoftheimpactoftheproductionprocessandcookingonphenoliccompounds |