Strani Lorenzo, Farioli Giulia, Cocchi Marina, Durante Caterina, Olarini Alessandra, Pellacani Samuele
Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, Via Campi 103, 41125 Modena, Italy.
Foods. 2024 Sep 23;13(18):3018. doi: 10.3390/foods13183018.
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.
可持续废物管理因其对环境、经济和社会的影响而成为一个极其重要的问题。了解所产生废物的化学成分是其增值利用的起点。本研究首次聚焦于意大利面调味料生产的副产品，并从其特性分析入手。特别是，研究了潜在生物活性化合物的存在及其随时间的变化。后一个方面对于这些副产品的后续增值利用至关重要。除了酸度和总酚含量外，还采用了一种非靶向策略，运用光谱和色谱技术并结合化学计量学，来研究来自四条单一调味料生产线（即热那亚香蒜酱、番茄酱、乳清干酪酱和肉酱）的废物样本。突出了番茄红素、多酚和几种有价值的挥发性化合物的存在。它们的存在和相对含量主要根据酱汁中番茄的存在情况而变化。在不同储存时间（0、7、10和15天后）获得的结果表明，所研究的样本尽管具有相似的化学特征，但在储存一周后发生了变化，然后呈现出相对稳定的化学特征。在7天后，几乎所有监测的化学变量都出现了普遍下降，因此需要在最初几天内进行仔细规划，以实现高回收率。
