Zero-waste valorization of figs in fresh pasta A sustainable approach to enhance product functionality and quality
Main Article Content
Keywords
figs, by-products, sustainability, zero-waste, fresh pasta, fortified pasta
Abstract
The zero-waste concept was applied to figs to fortify fresh pasta, using pulp and peels as new ingredients. Two percentages of figs were used, identified as Low (17.55%) and High (20.43%). Technological quality, sensory properties, and fibers were assessed on both control and fortified samples. An in vitro digestion was carried out to quantify the amount of released glucose. Results demonstrated that the addition of figs reduced the technological properties of pasta by increasing cooking loss, water absorption, and swelling index. Consequently, a worsening was also observed in sensory acceptability, above all after cooking. However, the new products remained fully acceptable at both concentrations (overall quality = 9.0 for the control, 7.38 for Low, and 6.5 for High). No differences appeared in terms of released glucose with respect to the control (around 2.7 mg/mL glucose released). Interestingly, a significant fortification in insoluble fibers was promoted from 15 in the control to much more than 20 mg/g in fortified pasta. The study demonstrates the complete waste-free production sequence to create healthier pasta. By conferring multifunctional added value, the zero-waste concept actively aligns with circular economy principles and fosters a resilient food future as a promising direction for industrial applications.
References
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Gómez, M., Braojos, M., Fernández, R., & Parle, F. (2025). Utilization of by products from the fruit and vegetable processing industry in pasta production. Applied Sciences, 15(4), 2189. https://doi.org/10.3390/app15042189
Gowe, C. (2015). Review on potential use of fruit and vegetables by products as a valuable source of natural food additives. Food Science & Quality Management, 45, 47–61. https://www.iiste.org/Journals/index.php/FSQM/article/view/27004
Jhans, B., Sharma, R., Sharma, D., Sharma, S., & Bobade, H. (2025). Quality characteristics of pasta. In S. Sharma, R. Sharma, A. Gupta, & H. Bobade (Eds.), Advances in Pasta Technology (pp. 91–117). Springer Cham. https://doi.org/10.1007/978-3-031-84497-3_5
Le Rose, A., Panza, O., Caro, D., Conte, A., & Del Nobile, M. A. (2025). Cheesecake Customized Using Juice and By Products from Prickly Pears: A Case Study of Recycling and Environmental Impact Evaluation. Foods, 14(7), 1159. https://doi.org/10.3390/foods14071159
Li, M., & Ma, S. (2024). A review of healthy role of dietary fiber in modulating chronic diseases. Food Research International, 119, 114682. https://doi.org/10.1016/j.foodres.2024.114682
Lu, X., Brennan, M. A., Serventi, L., Mason, S., & Brennan, C. S. (2016). How the inclusion of mushroom powder can affect the physicochemical characteristics of pasta. International Journal of Food Science and Technology, 51(11), 2433–2439. https://doi.org/10.1111/ijfs.13246
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Marinelli, V., Lucera, A., Incoronato, A., Morcavallo, L., Del Nobile, M. A., & Conte, A. (2021). Strategies for fortified sustainable food: The case of watermelon based candy. Journal of Food Science and Technology, 58(3), 894–901. https://doi.org/10.1007/s13197 020 04603 2
Mohan, S. V., Amulya, K., & Modestra, J. A. (2020). Urban biocycles – Closing metabolic loops for resilient and regenerative ecosystem: A perspective. Bioresource Technology, 306, 123098. https://doi.org/10.1016/j.biortech.2020.123098
Nilusha, R. A. T., Jayasinghe, J. M. J. K., Perera, O. D. A. N., & Perera, P. I. P. (2019). Development of pasta products with nonconventional ingredients and their effect on selected quality characteristics: A brief overview. International Journal of Food Science, 2019, Article 6750726. https://doi.org/10.1155/2019/6750726
Padalino, L., Conte, A., Lecce, L., Likyova, D., Sicari, V., Pellicanò, T. M., Poiana, M., & Del Nobile, M. A. (2017). Functional pasta with tomato by product as a source of antioxidant compounds and dietary fibre. Czech Journal of Food Sciences, 35(1), 48–56. https://doi.org/10.17221/171/2016 CJFS
Pan, W. C., Liu, Y. M., & Shiau, S. Y. (2018). Effect of okara and vital gluten on physico chemical properties of noodle. Czech Journal of Food Sciences, 36(4), 301–306. https://doi.org/10.17221/214/2017-CJFS
Panza, O., Conte, A., & Del Nobile, M. A. (2022a). Zero waste approach applied to pomegranates for prolonging fish burger shelf life. Foods, 11(4), 551. https://doi.org/10.3390/foods11040551
Panza, O., Conte, A., & Del Nobile, M. A. (2022b). Recycling of fig peels to enhance the quality of handmade pasta. LWT – Food Science and Technology, 168, 113872. https://doi.org/10.1016/j.lwt.2022.113872
Pereira, J. A. M., Berenguer, C. V., Andrade, C. F. P., & Câmara, J. S. (2022). Unveiling the bioactive potential of fresh fruit and vegetable waste in human health from a consumer perspective. Applied Sciences, 12(5), 2747. https://doi.org/10.3390/app12052747
Rakhesh, N., Fellows, C. M., & Sissons, M. (2015). Evaluation of the technological and sensory properties of durum wheat spaghetti enriched with different dietary fibres. Journal of the Science of Food and Agriculture, 95(1), 2–11. https://doi.org/10.1002/jsfa.6645
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