Valorization of grape by‐products as functional and nutritional ingredients for healthy pasta development

Abstract The objective of this study was the utilization of Isabel grape ( Vitis labrusca ) by‐products for the development of grape pomace flour (GPF) as a new food ingredient to incorporate into a nutritional and functional pasta product adding different concentrations of GPF. The incorporation of GPF into the pasta formulation led to obtaining products with higher fiber content, lower firmness, and higher cooking loss of total solids. The antioxidant capacity of pasta samples was increased by incorporating polyphenols from GPF. The highest ORAC and FRAP results were observed in pasta containing GPF, comparing antioxidant activities. The pasta containing 50% GPF showed a good balance between high antioxidant activity and nutritional benefit with good consumer acceptability and potential to become a new functional food. Grape by‐product represents a functional ingredient with low cost and a source of dietary fiber and natural antioxidants. Novelty impact statement Food agro‐industrial by‐products such as grape pomace flour (GPF) can be a source of functional ingredients. Fortification of pasta with GPF increased the antioxidant capacity of cooked pasta, and it was dose‐dependent. The incorporation of GPF into the pasta formulation led to products with higher fiber content (up to 31%) and good consumer acceptability.