A recent study led by Eman M. Abdo from the Food Science Department at Alexandria University has unveiled a promising innovation in the pasta industry that could have significant implications for maritime sectors, particularly in food transport and sustainability. The research, published in “Applied Food Research,” delves into the potential of de-oiled sesame flour (DSF) and yellow pepper flour (YPF) as nutritional enhancers for pasta, a staple food that often lacks in essential nutrients.
The study highlights the valorization of what is typically considered waste—de-oiled sesame flour—which is rich in protein, fiber, and phenolic compounds. By incorporating 10%, 20%, and 30% DSF along with 5% YPF into pasta, researchers sought to not only boost the nutritional profile but also enhance the sensory experience for consumers. The results were quite revealing, especially for the pasta enriched with 20% DSF, dubbed S20. This particular formulation demonstrated excellent cooking properties, comparable to traditional pasta, while significantly improving its nutritional value.
“DSF increased the protein content of the enriched pasta significantly compared to the control,” Abdo noted, emphasizing that the protein content jumped from 14.40 grams to 16.90 grams per 100 grams of pasta. This enhancement is crucial in a time when consumers are increasingly seeking healthier food options. Moreover, the essential amino acid index—a measure of protein quality—rose impressively from 62.76% to 73.11% in the S20 variant.
The implications for the maritime industry are multifaceted. As global shipping continues to grapple with sustainability challenges, the use of DSF could pave the way for more nutritious, shelf-stable food products that require less energy in production and transport. Enriched pasta could become a staple in shipping containers destined for remote locations or disaster-stricken areas, where nutrition is paramount yet often lacking.
Furthermore, the antioxidant potential of the enriched pasta saw a dramatic increase, rising from 1.67% in the control sample to 28.75% in the S20, making it not just a filling option but also a healthier one. This could appeal to shipping companies looking to provide value-added food products that meet rising health standards while also addressing waste reduction.
With the growing focus on sustainable food practices, the findings from Abdo’s research could inspire maritime food suppliers to innovate and diversify their offerings. By tapping into the benefits of DSF and YPF, companies can not only enhance the nutritional quality of their products but also align with consumer demand for healthier, more sustainable food choices.
In a world where food security and nutrition are becoming increasingly critical, this research opens up exciting avenues for the maritime sector. As Abdo put it, “De-oiled sesame flour at 20% is a promising additive for pasta producers that offers acceptable physical changes, high nutritional value, and enhanced protein quality compared to control.” It’s clear that the maritime industry has a unique opportunity to leverage these findings to improve food offerings on a global scale.
