Bergamot Pomace Flour: From Byproduct to Bioactive Ingredient for Pasta Production
Abstract
:1. Introduction
2. Materials and Methods
2.1. Raw Materials
2.2. Pasta Preparation
2.3. Characterization of Bergamot Pomace Flour (BPF)
2.3.1. Determination of Color, pH, Moisture Content (MC), and Water Activity (aw)
2.3.2. Determination of Nutritional Profile and Oxidative Properties of BPF
2.4. Characterization of the Physicochemical Properties of Pasta Samples
2.5. Sensorial Analysis
2.6. Antioxidant Properties and Phenolic Composition (UHPLC-DAD) of Pasta Samples
2.7. Data Statistical Analysis
3. Results and Discussions
3.1. Bergamot Pomace Flour (BPF) Characterization
3.2. Pasta Characterization
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
- Corona, B.; Shen, L.; Reike, D.; Carreón, J.R.; Worrell, E. Towards sustainable development through the circular economy—A review and critical assessment on current circularity metrics. Resour. Conserv. Recycl. 2019, 151, 104498. [Google Scholar] [CrossRef]
- Torres-Leon, C.; Ramirez-Guzman, N.; Lonzono-Hernandez, L.; Martinez-Medina, G.A.; Diaz-Herrera, R.; Navarro-Macias, V.; Alvarez-Perez, O.B.; Picazo, B.; Villareal-Vazquez, M.; Ascacio-Valdes, J.; et al. Food Waste and Byproducts: An Opportunity to Minimize Malnutrition and Hunger in Developing Countries. Front. Sustain. Food Syst. 2018, 2, 52. [Google Scholar] [CrossRef]
- Yadav, V.; Sarker, A.; Yadav, A.; Miftah, A.O.; Bilal, M.; Iqbal, H.M.N. Integrated biorefinery approach to valorize citrus waste: A sustainable solution for resource recovery and environmental management. Chemosphere 2022, 293, 133459. [Google Scholar] [CrossRef]
- Nieto, G.; Fernández-López, J.; Pérez-Álvarez, J.A.; Peñalver, R.; Ros, G.; Viuda-Martos, M. Valorization of Citrus Co-Products: Recovery of Bioactive Compounds and Application in Meat and Meat Products. Plants 2021, 10, 1069. [Google Scholar] [CrossRef] [PubMed]
- Zannini, D.; Dal Poggetto, G.; Malinconico, M.; Santagata, G.; Immirzi, B. Citrus pomace biomass as a source of pectin and lignocellulose fibers: From waste to upgraded biocomposites for mulching applications. Polymers 2021, 13, 1280. [Google Scholar] [CrossRef]
- Smol, M.; Duda, J.; Czaplickas-Kotas, A.; Szoldrowska, D. Transformation towards circular economy (CE) in municipal waste management system: Model solutions for Poland. Sustainability 2020, 12, 4561. [Google Scholar] [CrossRef]
- Yu, S.; Li, L.; Zhao, H.; Tu, Y.; Liu, M.; Jiang, L.; Zhao, Y. Characterization of the Dynamic Changes of Ruminal Microbiota Colonizing Citrus Pomace Waste during Rumen Incubation for Volatile Fatty Acid Production. Microbiol. Spectr. 2023, 11, e03517–e03522. [Google Scholar] [CrossRef] [PubMed]
- Uçkun Kıran, E.; Trzcinski, A.P.; Liu, Y. Platform chemical production from food wastes using a biorefinery concept. J. Chem. Technol. Biotechnol. 2015, 90, 1364–1379. [Google Scholar] [CrossRef]
- Choi, I.S.; Lee, Y.G.; Khanal, S.K.; Park, B.J.; Bae, H.J. A low-energy, cost-effective approach to fruit and citrus peel waste processing for bioethanol production. Appl. Energy 2015, 140, 65–74. [Google Scholar] [CrossRef]
- Ademosun, A.O. Citrus peels odyssey: From the waste bin to the lab bench to the dining table. Appl. Food Res. 2022, 2, 100083. [Google Scholar] [CrossRef]
- Hua, M.; Lu, J.; Qu, D.; Liu, C.; Zhang, L.; Li, S.; Chen, J.; Sun, Y. Structure, Physicochemical Properties and Adsorption Function of Insoluble Dietary Fiber from Ginseng Residue: A Potential Functional Ingredient. Food Chem. 2019, 286, 522–529. [Google Scholar] [CrossRef] [PubMed]
- Jiang, Z.; Zhang, M.; Huang, Y.; Ma, C.; Mu, S.; Li, H.; Liu, X.; Ma, Y.; Liu, Y.; Hou, J. Comparison and Characterization of the Structure and Physicochemical Properties of Three Citrus Fibers: Effect of Ball Milling Treatment. Foods 2022, 11, 2665. [Google Scholar] [CrossRef] [PubMed]
- Chen, L.; Wu, Y.; Jiang, X.; Gan, D.; Fan, J.; Sun, Y.; Liu, W.; Li, X. Dietary fiber extraction from citrus peel pomace: Yield optimization and evaluation of its functionality, rheological behavior, and microstructure properties. J. Food Sci. 2023, 88, 3507–3523. [Google Scholar] [CrossRef] [PubMed]
- Fuso, A.; Viscusi, P.; Larocca, S.; Sangari, F.S.; Lolli, V.; Caligiani, A. Protease-Assisted Mild Extraction of Soluble Fiber and Protein from Fruit By-Products: A Biorefinery Perspective. Foods 2023, 12, 148. [Google Scholar] [CrossRef] [PubMed]
- Wang, C.; Lin, M.; Yang, Q.; Fu, C.; Guo, Z. The Principle of Steam Explosion Technology and Its Application in Food Processing By-Products. Foods 2023, 12, 3307. [Google Scholar] [CrossRef]
- Perez-Pirotto, C.; Moraga, G.; Hernando, I.; Cozzano, S.; Arcia, P. Sorption Isotherms, Glass Transition and Bioactive Compounds of Ingredients Enriched with Soluble Fiber from Orange Pomace. Foods 2022, 11, 3615. [Google Scholar] [CrossRef]
- Santos, D.; da Silva, J.A.L.; Pintado, M. Fruit and vegetable by-products’ flours as ingredients: A review on production process, health benefits and technological functionalities. LWT 2022, 154, 112707. [Google Scholar] [CrossRef]
- Reynolds, A.N.; Akerman, A.; Kumar, S.; Diep Pham, H.T.; Coffey, S.; Mann, J. Dietary fiber in hypertension and cardiovascular disease management: Systematic review and meta-analyses. BMC Med. 2022, 20, 139. [Google Scholar] [CrossRef]
- Hojsak, I.; Benninga, M.A.; Hauser, B.; Kansu, A.; Kelly, V.B.; Stephen, A.M.; Morais Lopez, A.; Slavin, J.; Tuohy, K. Benefits of dietary fiber for children in health and disease. Arch. Dis. Child. 2022, 107, 973–979. [Google Scholar] [CrossRef]
- Kesbiç, O.S.; Acar, Ü.; Mohammady, E.Y.; Salem, S.M.; Ragaza, J.A.; El-Haroun, E.; Hassaan, M.S. The beneficial effects of citrus peel waste and its extract on fish performance and health status: A review. Aquac. Res. 2022, 53, 4217–4232. [Google Scholar] [CrossRef]
- Thomson, C.; Garcia, A.L.; Edwards, C.A. Interactions between dietary fiber and the gut microbiota. Proc. Nutr. Soc. 2021, 80, 398–408. [Google Scholar] [CrossRef]
- Tang, H.Y.; Fang, Z.; Ng, K. Dietary fiber-based colon-targeted delivery systems for polyphenols. Trends Food Sci. Technol. 2020, 100, 333–348. [Google Scholar] [CrossRef]
- Fernández-Fernández, A.M.; Dellacassa, E.; Nardin, T.; Larcher, R.; Gámbaro, A.; Medrano-Fernandez, A.; Del Castillo, M.D. In Vitro Bioaccessibility of Bioactive Compounds from Citrus Pomaces and Orange Pomace Biscuits. Molecules 2021, 26, 3480. [Google Scholar] [CrossRef]
- Gasmi, A.; Mujawdiya, P.K.; Noor, S.; Lysiuk, R.; Darmohray, R.; Piscopo, S.; Lenchyk, L.; Antonyak, H.; Dehtiarova, K.; Shanaida, M.; et al. Polyphenols in Metabolic Diseases. Molecules 2022, 27, 6280. [Google Scholar] [CrossRef] [PubMed]
- Rana, A.; Samtiya, M.; Dhewa, T.; Mishra, V.; Aluko, R.E. Health benefits of polyphenols: A concise review. J. Food Biochem. 2022, 46, e14264. [Google Scholar] [CrossRef]
- Granato, D.; Barba, F.J.; Bursać Kovačević, D.; Lorenzo, J.M.; Cruz, A.G.; Putnik, P. Functional foods: Product development, technological trends, efficacy testing, and safety. Annu. Rev. Food Sci. Technol. 2020, 11, 93–118. [Google Scholar] [CrossRef] [PubMed]
- Aziz, A.; Noreen, S.; Khalid, W.; Mubarik, F.; Niazi, M.K.; Koraqi, H.; Al-Farga, A. Extraction of bioactive compounds from different vegetable sprouts and their potential role in the formulation of functional foods against various disorders: A literature-based review. Molecules 2022, 27, 7320. [Google Scholar] [CrossRef] [PubMed]
- Sarkar, T.; Salauddin, M.; Roy, A.; Sharma, N.; Sharma, A.; Yadav, S.; Simal-Gandara, J. Minor tropical fruits as a potential source of bioactive and functional foods. Crit. Rev. Food Sci. Nutr. 2023, 63, 6491–6535. [Google Scholar] [CrossRef]
- Magalhães, D.; Vilas-Boas, A.A.; Teixeira, P.; Pintado, M. Functional Ingredients and Additives from Lemon by-Products and Their Applications in Food Preservation: A Review. Foods 2023, 12, 1095. [Google Scholar] [CrossRef]
- Mohammed, N.K.; Badrul Khair, M.F.; Ahmad, N.H.; Meor Hussin, A.S. Ice cream as functional food: A review of health-promoting ingredients in the frozen dairy products. J. Food Process Eng. 2022, 45, e14171. [Google Scholar] [CrossRef]
- Ali Redha, A.; Anusha Siddiqui, S.; Zare, R.; Spadaccini, D.; Guazzotti, S.; Feng, X.; Aluko, R.E. Blackcurrants: A Nutrient-Rich Source for the Development of Functional Foods for Improved Athletic Performance. Food Rev. Int. 2023, 40, 135–157. [Google Scholar] [CrossRef]
- Bugarín, R.; Gómez, M. Can Citrus Fiber Improve the Quality of Gluten-Free Breads? Foods 2023, 12, 1357. [Google Scholar] [CrossRef] [PubMed]
- Gattuso, A.; Piscopo, A.; Romeo, R.; De Bruno, A.; Poiana, M. Recovery of Bioactive Compounds from Calabrian Bergamot Citrus Waste: Selection of Best Green Extraction. Agriculture 2023, 13, 1095. [Google Scholar] [CrossRef]
- AACC. International Approved Methods of Analysis, 11th ed.; AACC International: St. Paul, MN, USA, 2001; 02-52.01. [Google Scholar]
- Van Soest, P.J.; Robertson, J.B.; Lewis, B.A. Methods for dietary fiber, neutral detergent fiber, and nonstarch polysaccharides in relation to animal nutrition. J. Dairy Sci. 1991, 74, 3583–3597. [Google Scholar] [CrossRef]
- Trujillo, A.I.; Marichal, M.J.; Carriquiry, M. Comparison of dry matter and neutral detergent fiber degradation of fibrous feedstuffs as determined with in situ and in vitro gravimetric procedures. Anim. Feed. Sci. Technol. 2010, 161, 49–57. [Google Scholar] [CrossRef]
- AOAC, Official Methods of Analysis, 16th ed.; Association of Official Analytical Chemists: Washington DC, USA, 1995; Available online: https://www.aoac.org/ (accessed on 23 July 2024).
- Botella-Martínez, C.; Muñoz-Tebar, N.; Lucas-González, R.; Pérez-Álvarez, J.A.; Fernández-López, J.; Viuda-Martos, M. Assessment of Chemical, Physico-Chemical and Sensory Properties of Low-Sodium Beef Burgers Formulated with Flours from Different Mushroom Types. Foods 2023, 12, 3591. [Google Scholar] [CrossRef] [PubMed]
- Gattuso, A.; Piscopo, A.; Santacaterina, S.; Imeneo, E.; De Bruno, A.; Poiana, M. Fortification of vegetable fat with natural antioxidants recovered by bergamot pomace for use as an ingredient for the production of biscuits. Sustain. Food Technol. 2023, 1, 951–961. [Google Scholar] [CrossRef]
- AOCS. Method Cd 12c-16. In Official Methods and Recommended Practices of the American Oil Chemists’ Society, 6th ed.; AOCS Press: Champaign, IL, USA, 2017. [Google Scholar]
- ISO 13299; Sensory Analysis—Methodology—General Guidance for Establishing a Sensory Profile. International Standardisation Organisation: Geneva, Switzerland, 2003.
- ISO 8589:2007; Sensory Analysis—General Guidance for the Design of Test Rooms. International Organization for Standardization: Geneva, Switzerland, 2007.
- Imeneo, V.; Romeo, R.; Gattuso, A.; De Bruno, A.; Piscopo, A. Functionalized Biscuits with Bioactive Ingredients Obtained by Citrus Lemon Pomace. Foods 2021, 10, 2460. [Google Scholar] [CrossRef] [PubMed]
- González-Molina, E.; Moreno, D.A.; García-Viguera, C. A new drink rich in healthy bioactives combining lemon and pomegranate. Food Chem. 2009, 115, 1364–1372. [Google Scholar] [CrossRef]
- De Bruno, A.; Gattuso, A.; Ritorto, D.; Piscopo, A.; Poiana, M. Effect of Edible Coating Enriched with Natural Antioxidant Extract and Bergamot Essential Oil on the Shelf Life of Strawberries. Foods 2023, 12, 488. [Google Scholar] [CrossRef]
- Gattuso, A.; Mafrica, R.; Cannavò, S.; Mafrica, D.; De Bruno, A.; Poiana, M. Quality Evaluation of Bergamot Juice Produced in Different Areas of Calabria Region. Foods 2024, 13, 2080. [Google Scholar] [CrossRef] [PubMed]
- Belluco, C.Z.; Mendonça, F.J.; Zago, I.C.C.; Di Santis, G.W.; Marchi, D.F.; Soares, A.L. Application of orange albedo fat replacer in chicken mortadella. J. Food Sci. Technol. 2022, 59, 3659–3668. [Google Scholar] [CrossRef]
- Olowu, O.; Yaman Firincioglu, S. The Nutritive value and in-vitro digestibility of peels and pomaces of different citrus species: Nutritive value assessment for citrus species by products. J. Hell. Vet. Med. Soc. 2023, 74, 6171–6179. [Google Scholar] [CrossRef]
- Vastolo, A.; Calabrò, S.; Cutrignelli, M.I. A review on the use of agro-industrial co-products in animals’ diets. Ital. J. Anim. Sci. 2022, 21, 577–594. [Google Scholar] [CrossRef]
- Lashkari, S.; Taghizadeh, A. Nutrient digestibility and evaluation of protein and carbohydrate fractionation of citrus by-products. J. Anim. Physiol. Anim. Nutr. 2013, 97, 701–709. [Google Scholar] [CrossRef]
- Rahman, Z.; Singh, V.P. The relative impact of toxic heavy metals (THMs) (arsenic (As), cadmium (Cd), chromium (Cr)(VI), mercury (Hg), and lead (Pb)) on the total environment: An overview. Environ. Monit. Assess. 2019, 191, 419. [Google Scholar] [CrossRef]
- Lubinska-Szczygeł, M.; Kuczyńska-Łażewska, A.; Rutkowska, M.; Polkowska, Ż.; Katrich, E.; Gorinstein, S. Determination of the Major By-Products of Citrus hystrix Peel and Their Characteristics in the Context of Utilization in the Industry. Molecules 2023, 28, 2596. [Google Scholar] [CrossRef]
- Neshovska, H. Determination of the chemical and mineral composition of citrus byproducts in relation to its utilization as a feed raw material. Bulg. J. Anim. Husb. 2023, 60, 42–48. [Google Scholar] [CrossRef]
- Silva, J.G.S.; Orlando, E.A.; Rebellato, A.P.; Pallone, J.A.L. Optimization and validation of a simple method for mineral potential evaluation in citrus residue. Food Anal. Methods 2017, 10, 1899–1908. [Google Scholar] [CrossRef]
- Xu, G.H.; Chen, J.C.; Liu, D.H.; Zhang, Y.H.; Jiang, P.; Ye, X.Q. Minerals, phenolic compounds, and antioxidant capacity of citrus peel extract by hot water. J. Food Sci. 2008, 73, C11–C18. [Google Scholar] [CrossRef]
- Simonato, B.; Trevisan, S.; Tolve, R.; Favati, F.; Pasini, G. Pasta fortification with olive pomace: Effects on the technological characteristics and nutritional properties. LWT 2019, 114, 108368. [Google Scholar] [CrossRef]
- Gull, A.; Prasad, K.; Kumar, P. Nutritional, antioxidant, microstructural and pasting properties of functional pasta. J. Saudi Soc. Agric. Sci. 2018, 17, 147–153. [Google Scholar] [CrossRef]
Samples | DWF (g) | H2O (g) | BPF (g) |
---|---|---|---|
A | 500 | 210 | - |
B | 475 | 210 | 25 |
C | 487.5 | 210 | 12.5 |
D | 492.5 | 210 | 7.5 |
Time (min) | A (%) | B (%) | Flow (mL min−1) | |
---|---|---|---|---|
1 | 0.00 | 95.00 | 5.00 | 0.400 |
2 | 3.00 | 95.00 | 5.00 | 0.400 |
3 | 15.00 | 60.00 | 40.00 | 0.400 |
4 | 15.50 | 0.00 | 100.00 | 0.400 |
5 | 20.00 | 95.00 | 5.00 | 0.400 |
6 | 22.00 | 95.00 | 5.00 | 0.400 |
Fiber Composition * | ||
---|---|---|
% dw | NDF | 17.79 ± 1.55 |
ADF | 10.68 ± 0.83 | |
ADL | 2.27 ± 0.03 | |
NDS | 82.21 ± 7.64 | |
HE | 7.11 ± 0.54 | |
CE | 8.41 ± 0.61 | |
CP | 7.79 ± 0.89 | |
Mineral Composition | ||
mg g−1 dw | Ca | 7.11 ± 0.09 |
Cu | na | |
Fe | 0.02 ± 0 | |
K | 10.8 ± 0.13 | |
Mg | 1.05 ± 0.01 | |
Mn | 0.02 ± 0 | |
Na | 0.65 ± 0.03 | |
Zn | 0.14 ± 0.01 | |
µg g−1 dw | As | na |
Cd | na | |
Cr | 0.14 ± 0.06 | |
Hg | na | |
Ni | na | |
Pb | na | |
Se | na |
Samples | A | B | C | D | Sign | |
---|---|---|---|---|---|---|
L* | Raw | 78.77 ± 0.29 c | 81.03 ± 0.67 a | 81.06 ± 0.48 a | 80.28 ± 0.69 b | ** |
Cooked | 76.57 ± 0.4 a | 72.45 ± 0.67 c | 74.64 ± 0.84 b | 74.49 ± 0.4 b | ** | |
Sign | ** | ** | ** | ** | ||
a* | Raw | 2.01 ± 0.07 a | 1.5 ± 0.14 c | 1.55 ± 0.14 c | 1.89 ± 0.1 b | ** |
Cooked | 1.54 ± 0.07 c | 1.82 ± 0.1 a | 1.68 ± 0.21 b | 1.52 ± 0.11 c | ** | |
Sign | ** | ns | ns | ns | ||
b* | Raw | 24.04 ± 0.66 a | 19.55 ± 1.21 c | 18.68 ± 0.67 c | 21.55 ± 0.69 b | ** |
Cooked | 19.88 ± 0.81 a | 17.67 ± 0.65 b | 15.84 ± 0.5 d | 16.51 ± 0.74 cd | ** | |
Sign | ** | ** | ** | ** | ||
C* | Raw | 24.13 ± 0.66 a | 19.6 ± 1.22 c | 18.74 ± 0.67 c | 21.63 ± 0.7 b | ** |
Cooked | 19.94 ± 0.81 a | 17.77 ± 0.65 b | 15.93 ± 0.5 d | 16.58 ± 0.74 cd | ** | |
Sign | ** | ** | ** | ** | ||
h° | Raw | 85.27 ± 0.22 b | 85.64 ± 0.97 a | 85.31 ± 0.85 b | 85.04 ± 0.19 b | ** |
Cooked | 85.62 ± 0.34 a | 84.15 ± 0.73 c | 84.01 ± 0.78 c | 84.78 ± 0.44 b | ** | |
Sign | ns | ns | ns | ns | ||
MC % | Raw | 35.41 ± 0.38 b | 36.18 ± 0.22 ab | 36.67 ± 0.18 a | 36.15 ± 0.1 ab | * |
Cooked | 53.84 ± 0.4 bc | 54.23 ± 0.29 a | 53.21 ± 0.18 c | 53.56 ± 0.23 bc | ns | |
Sign | ** | ** | ** | ** | ||
pH | Raw | 6.45 ± 0.04 a | 4.66 ± 0 d | 5.09 ± 0.03 c | 5.73 ± 0.04 b | ** |
Cooked | 6.24 ± 0.11 a | 4.57 ± 0.09 d | 4.95 ± 0 c | 5.5 ± 0.03 b | ** | |
Sign | ns | ns | * | * | ||
aw | Raw | 0.963 ± 0.011 | 0.956 ± 0.009 | 0.953 ± 0.008 | 0.953 ± 0.007 | ns |
Cooked | 0.975 ± 0.003 | 0.973 ± 0.003 | 0.975 ± 0.006 | 0.971 ± 0.005 | ns | |
Sign | ns | ns | ns | ns |
TPC | TFC | |||||
---|---|---|---|---|---|---|
(mg GAE 100 g−1 dw) | (mg CE 100 g−1 dw) | |||||
Raw | Cooked | Sign | Raw | Cooked | Sign | |
A | 36.58 ± 1.34 c | 30.6 ± 0.55 d | ** | 12.52 ± 1.75 b | 15.13 ± 2.99 c | ns |
B | 62.79 ± 2.92 a | 50.03 ± 0.81 a | ** | 26.49 ± 3.52 a | 28.06 ± 1.51 a | ns |
C | 48.62 ± 2.1 b | 41.82 ± 2.24 b | ** | 22.73 ± 3.96 a | 25.24 ± 1.66 a | ns |
D | 44.02 ± 1.54 b | 35.08 ± 1 c | ** | 21.37 ± 4.03 a | 21.85 ± 0.43 b | ns |
Sign | ** | ** | ** | ** |
Eriocitrin | Neoeriocitrin | Naringin | |||||||
---|---|---|---|---|---|---|---|---|---|
Samples | Raw | Cooked | Sign | Raw | Cooked | Sign | Raw | Cooked | Sign |
B | 0.62 ± 0.17 a | 0.83 ± 0.14 a | ns | 28.86 ± 3.93 a | 35.66 ± 3.88 a | ns | 28.09 ± 3.29 a | 33.84 ± 3 a | ns |
C | 0.45 ± 0.08 b | 0.62 ± 0.17 a | ns | 14.18 ± 0.55 b | 16.01 ± 0.34 b | ns | 14.93 ± 0.4 b | 15.92 ± 0.97 b | ns |
D | 0.29 ± 0 c | 0.45 ± 0.02 b | ** | 7.04 ± 0.22 c | 7.13 ± 0.28 c | ns | 7.74 ± 0.02 c | 8.19 ± 0.27 c | ns |
Sign | ** | ** | ** | ** | ** | ** | |||
Samples | Neohesperidin | Melitidin | Brutieridin | ||||||
B | 13.66 ± 1.69 a | 16.48 ± 1.49 a | ns | 6.33 ± 0.31 a | 7.06 ± 0.45 a | ns | 13.21 ± 2.84 a | 16.06 ± 0.39 a | ns |
C | 6.15 ± 0.01 b | 6.49 ± 0.22 b | ns | 2.99 ± 0.13 b | 3.53 ± 0.02 b | * | 5.70 ± 0.23 b | 6.35 ± 0.23 b | ns |
D | 3.14 ± 0.02 c | 3.1 ± 0.03 c | ns | 1.49 ± 0.04 c | 1.8 ± 0.04 c | * | 2.62 ± 0.18 c | 3.47 ± 0.01 c | * |
Sign | ** | ** | ** | ** | ** | ** |
Disclaimer/Publisher’s Note: The statements, opinions and data contained in all publications are solely those of the individual author(s) and contributor(s) and not of MDPI and/or the editor(s). MDPI and/or the editor(s) disclaim responsibility for any injury to people or property resulting from any ideas, methods, instructions or products referred to in the content. |
© 2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
Share and Cite
Gattuso, A.; De Bruno, A.; Piscopo, A.; Santacaterina, S.; Frutos, M.J.; Poiana, M. Bergamot Pomace Flour: From Byproduct to Bioactive Ingredient for Pasta Production. Sustainability 2024, 16, 7784. https://doi.org/10.3390/su16177784
Gattuso A, De Bruno A, Piscopo A, Santacaterina S, Frutos MJ, Poiana M. Bergamot Pomace Flour: From Byproduct to Bioactive Ingredient for Pasta Production. Sustainability. 2024; 16(17):7784. https://doi.org/10.3390/su16177784
Chicago/Turabian StyleGattuso, Antonio, Alessandra De Bruno, Amalia Piscopo, Simone Santacaterina, Maria Josè Frutos, and Marco Poiana. 2024. "Bergamot Pomace Flour: From Byproduct to Bioactive Ingredient for Pasta Production" Sustainability 16, no. 17: 7784. https://doi.org/10.3390/su16177784