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Open AccessArticle

Extract from Broccoli Byproducts to Increase Fresh Filled Pasta Shelf Life

Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 2571121 Foggia, Italy
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Foods 2019, 8(12), 621; https://doi.org/10.3390/foods8120621
Received: 23 October 2019 / Revised: 22 November 2019 / Accepted: 22 November 2019 / Published: 27 November 2019
(This article belongs to the Special Issue Natural Antioxidants: Innovative Extraction and Application in Foods)
The aim of the study was to evaluate the efficacy of extract from broccoli byproducts, as a green alternative to chemical preservation strategies for fresh filled pasta. In order to prove its effectiveness, three different percentages (10%, 15%, and 20% v/w) of extract were added to the filling of pasta. A shelf life test was carried out by monitoring microbiological and sensory quality. The content of phenolic compounds before and after in vitro digestion of pasta samples was also recorded. Results underlined that the addition of the natural extract helped to record a final shelf life of about 24 days, that was 18 days longer in respect to the control sample. Furthermore, results highlighted that the addition of byproducts extract to pasta also increased its phenolic content after in vitro digestion. Therefore, broccoli byproducts could be valorized for recording extracts that are able to prolong shelf life and increase the nutritional content of fresh filled pasta. View Full-Text
Keywords: shelf life; byproducts; fresh pasta; vegetable extracts; antimicrobial activity shelf life; byproducts; fresh pasta; vegetable extracts; antimicrobial activity
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Angiolillo, L.; Spinelli, S.; Conte, A.; Del Nobile, M.A. Extract from Broccoli Byproducts to Increase Fresh Filled Pasta Shelf Life. Foods 2019, 8, 621.

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