{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,28]],"date-time":"2026-08-28T16:26:40Z","timestamp":1787934400853,"version":"build-2784847793"},"reference-count":79,"publisher":"MDPI AG","issue":"24","license":[{"start":{"date-parts":[[2022,12,16]],"date-time":"2022-12-16T00:00:00Z","timestamp":1671148800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Minist\u00e8re de l\u2019Enseignement Sup\u00e9rieur et de la Recherche Scientifique; Algeria"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>The only therapy for coeliac disease patients is to completely avoid foods containing gluten, a protein complex common in several small-grain cereals. However, many alternative gluten-free foods available on the market present nutritional deficiencies. Therefore, the aim of this research was to evaluate the composition and the antioxidant properties of gluten-free pasta enriched with 10% or 15% of tomato waste or linseed meal, two food industry by-products. The traits analysed were protein, lipid, ash and fibre content, heat damage, tocols, carotenoids and phenolics composition (by HPLC), antioxidant capacity, and pasta fracturability. The enriched pastas contained more fibre and lipids than the control, while the protein and ash values were similar. The addition of tomato and linseed waste improved tocols concentration but had no effect on carotenoids content. The free soluble polyphenols increase was similar for both by-products and proportional to the enrichment percentage, while the bound insoluble polyphenols were higher in linseed-enriched pastas. The samples with linseed meal showed the greatest antioxidant capacity and, at 10% addition, the highest fracturability value. In conclusion, the addition of tomato and linseed by-products significantly increases the presence of bioactive compounds (particularly polyphenols), improving the nutritional value of gluten-free pasta.<\/jats:p>","DOI":"10.3390\/molecules27248993","type":"journal-article","created":{"date-parts":[[2022,12,19]],"date-time":"2022-12-19T09:05:09Z","timestamp":1671440709000},"page":"8993","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":32,"title":["Antioxidant Properties of Gluten-Free Pasta Enriched with Vegetable By-Products"],"prefix":"10.3390","volume":"27","author":[{"given":"Amel","family":"Betrouche","sequence":"first","affiliation":[{"name":"Food Engineering Laboratory, Institute of Nutrition, Food and Agri-Food Technologies (G\u00e9niAAl-INATAA), University Fr\u00e8res Mentouri Constantine 1 (UFMC1), 325 Route de Ain El Bey, Constantine 25017, Algeria"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0956-2769","authenticated-orcid":false,"given":"Lorenzo","family":"Estivi","sequence":"additional","affiliation":[{"name":"Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, 20133 Milan, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Davide","family":"Colombo","sequence":"additional","affiliation":[{"name":"Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, 20133 Milan, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gabriella","family":"Pasini","sequence":"additional","affiliation":[{"name":"Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padua, Viale dell\u2019 Universit\u00e0 16, 35020 Legnaro, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Leila","family":"Benatallah","sequence":"additional","affiliation":[{"name":"Food Engineering Laboratory, Institute of Nutrition, Food and Agri-Food Technologies (G\u00e9niAAl-INATAA), University Fr\u00e8res Mentouri Constantine 1 (UFMC1), 325 Route de Ain El Bey, Constantine 25017, Algeria"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4552-4081","authenticated-orcid":false,"given":"Andrea","family":"Brandolini","sequence":"additional","affiliation":[{"name":"Research Centre for Animal Production and Aquaculture (CREA-ZA), Council for Agricultural Research and Economics, Via Piacenza 29, 26900 Lodi, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3311-814X","authenticated-orcid":false,"given":"Alyssa","family":"Hidalgo","sequence":"additional","affiliation":[{"name":"Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, 20133 Milan, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2022,12,16]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"481","DOI":"10.1111\/j.1365-2796.2011.02448.x","article-title":"A nationwide cohort study of the risk of chronic obstructive pulmonary disease in coeliac disease","volume":"271","author":"Ludvigsson","year":"2012","journal-title":"J. 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