Assessment of Quality and Environmental Impact of Artisanal Fresh Pasta Fortified with Agri-Food By-Products

Fresh pasta was enriched with olive pomace (OP) and artichoke by-products (AB), respectively, at three concentrations: 13.5%, 14.5%, and 15% for OP, and 15%, 17%, and 19% for AB. Both control and fortified samples were assessed for technological properties, nutritional content and sensory quality. A Life Cycle Assessment was also performed to estimate the carbon footprint associated with pasta production. Results demonstrated a worsening of pasta quality, above all the resistance to break for row pasta and sandiness and taste for cooked samples, even though the pasta remained in an acceptable range. Fibers, polyphenol content, flavonoids, and antioxidant activity were found to be better in fortified samples than in the control pasta. With AB as new ingredient, the antioxidant activity increased substantially. The environmental impact revealed two different scenarios: compared to the control (1.08 kgCO2eq), lower carbon footprint values were found for pasta fortified with OP (from 0.96 to 0.98 kgCO2eq) and higher values for pasta fortified with AB (from 1.53 to 1.62 kgCO2eq), due to the energy consumption associated with by-product processing (dehydration at 50 degrees C and grinding). Thus, combining sensory quality, nutritional improvements and environmental impact, a Global Quality Index (GQI) was also calculated for each sample. The GQI values, according to the weighting scheme of this index, revealed that the benefits of AB superimposed the drawbacks and suggested that 15% AB fortification is the best solution to balance pros and cons of by-product recycling.