{"id":235303,"date":"2026-03-19T12:34:59","date_gmt":"2026-03-19T11:34:59","guid":{"rendered":"https:\/\/www.alimentibevande.it\/uncategorized\/pasta-senza-glutine-qualita-nutrizionale-migliorata-con-la-vinaccia\/"},"modified":"2026-03-19T12:46:54","modified_gmt":"2026-03-19T11:46:54","slug":"gluten-free-pasta-nutritional-quality-improved-with-grape-marc","status":"publish","type":"post","link":"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/gluten-free-pasta-nutritional-quality-improved-with-grape-marc\/","title":{"rendered":"Gluten-free pasta, nutritional quality improved with grape marc"},"content":{"rendered":"\n<p>In the context of the valorization of agri-food by-products, <strong>red grape pomace<\/strong> (VR), a residue from winemaking, represents a promising resource thanks to its high content of <strong>polyphenols <\/strong>and <strong>anthocyanins<\/strong>.<\/p>\n\n\n\n<p>In a <strong>recent study <\/strong>conducted by a group of Italian researchers (Catanzaro et al., 2025), VR was used to enrich a <strong>gluten-free pasta<\/strong>. VR flour was preliminarily characterized for its chemical and physical properties, revealing a high capacity to bind water and oil, as well as an acidic pH. Gluten-free fettuccine were formulated with different percentages of VR (0%, 5%, and 10%) and subjected to analysis to evaluate cooking characteristics, composition, and appearance. The addition of VR significantly alters the nutritional and technological profile of the pasta.<\/p>\n\n\n\n<p>An <strong>increase in bioactive compounds<\/strong>, such as polyphenols and anthocyanins, was observed, accompanied by a lowering of the pH and an increase in the titratable acidity, parameters that can improve the shelf life and microbiological safety of the product.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<div class=\"su-button-center\"><a href=\"https:\/\/www.tecnichenuove.com\/riviste\/macchine-alimentari\" class=\"su-button su-button-style-default su-button-wide\" style=\"color:#121010;background-color:#fab21d;border-color:#c88f18;border-radius:12px\" target=\"_blank\" rel=\"noopener noreferrer\"><span style=\"color:#121010;padding:0px 30px;font-size:22px;line-height:44px;border-color:#fcca61;border-radius:12px;text-shadow:none\"> <strong><strong>Subscribe to Macchine Alimentari to continue reading<\/strong><\/strong><\/span><\/a><\/div>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The authors of a recent study argue that the use of grape marc in gluten-free pasta represents a sustainable and effective strategy to improve the nutritional quality of the product and promote circular economy practices<\/p>\n","protected":false},"author":3836,"featured_media":235304,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[21116,20580],"tags":[20769,20767,20764,21218,21215,21217,21212,21213,20766,21214],"tipologia":[],"coauthors":[20682],"class_list":["post-235303","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-featured","category-scientific-studies","tag-by-products","tag-circular-economy","tag-economia-circolare","tag-gluten-free-pasta","tag-grape-marc","tag-nutritional-quality","tag-pasta-senza-glutine","tag-qualita-nutrizionale","tag-sottoprodotti","tag-vinaccia"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Gluten-free pasta, nutritional quality improved with grape marc - Alimentibevande.it<\/title>\n<meta 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