{"id":9661,"date":"2021-04-14T07:00:47","date_gmt":"2021-04-14T05:00:47","guid":{"rendered":"https:\/\/starthinkmagazine.smlwebdesign.it\/starthink\/?p=9661"},"modified":"2026-02-12T00:45:56","modified_gmt":"2026-02-11T23:45:56","slug":"dagli-scarti-di-mela-la-nuova-farina-per-il-pane","status":"publish","type":"post","link":"https:\/\/starthinkmagazine.smlwebdesign.it\/lifestyle\/food\/dagli-scarti-di-mela-la-nuova-farina-per-il-pane\/","title":{"rendered":"Dagli scarti di mela la nuova farina per il pane"},"content":{"rendered":"<p><strong>Torsoli, semi e buccia: dagli scarti di mela arriva una nuova farina che permette di ottenere pani fragranti, profumati e con un pi\u00f9 basso indice glicemico.<\/strong><\/p>\n<p><strong>Il recupero e il riutilizzo delle eccedenze<\/strong> della produzione di mele sono alla base dello<strong> studio del team del Micro4Food Lab della Libera Universit\u00e0 di Bolzano<\/strong>. Guidati dalla prof.ssa Raffaella Di Cagno e dal prof. Marco Gobbetti, microbiologi e docenti alla Facolt\u00e0 di Scienze e Tecnologia, e con il supporto del Dr. Pasquale Filannino dell\u2019Universit\u00e1 degli studi di Bari, <strong>i ricercatori hanno sfruttato il processo di fermentazione per sviluppare un nuovo ingrediente che conservasse i nutrienti preziosi del frutto.<\/strong><\/p>\n<div id='gallery-1' class='gallery galleryid-9661 gallery-columns-3 gallery-size-medium'><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/starthinkmagazine.smlwebdesign.it\/starthink\/assets\/media\/2021\/04\/apples-624156_1920.jpg'><img decoding=\"async\" width=\"300\" height=\"200\" src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAYYAAADcAQMAAABOLJSDAAAAA1BMVEUAAACnej3aAAAAAXRSTlMAQObYZgAAACJJREFUaIHtwTEBAAAAwqD1T20ND6AAAAAAAAAAAAAA4N8AKvgAAUFIrrEAAAAASUVORK5CYII=\" class=\"attachment-medium size-medium lazy-img\" alt=\"\" srcset=\"https:\/\/starthinkmagazine.smlwebdesign.it\/starthink\/assets\/media\/2021\/04\/apples-624156_1920-300x200.jpg 300w, https:\/\/starthinkmagazine.smlwebdesign.it\/starthink\/assets\/media\/2021\/04\/apples-624156_1920-1024x683.jpg 1024w, https:\/\/starthinkmagazine.smlwebdesign.it\/starthink\/assets\/media\/2021\/04\/apples-624156_1920-768x512.jpg 768w, https:\/\/starthinkmagazine.smlwebdesign.it\/starthink\/assets\/media\/2021\/04\/apples-624156_1920-1536x1024.jpg 1536w, https:\/\/starthinkmagazine.smlwebdesign.it\/starthink\/assets\/media\/2021\/04\/apples-624156_1920.jpg 1920w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" data-src=\"https:\/\/starthinkmagazine.smlwebdesign.it\/starthink\/assets\/media\/2021\/04\/apples-624156_1920-300x200.jpg\" loading=\"lazy\" \/><\/a>\n\t\t\t<\/div><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/starthinkmagazine.smlwebdesign.it\/starthink\/assets\/media\/2021\/04\/orchard-1872997_1920.jpg'><img decoding=\"async\" width=\"300\" height=\"200\" src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAYYAAADcAQMAAABOLJSDAAAAA1BMVEUAAACnej3aAAAAAXRSTlMAQObYZgAAACJJREFUaIHtwTEBAAAAwqD1T20ND6AAAAAAAAAAAAAA4N8AKvgAAUFIrrEAAAAASUVORK5CYII=\" class=\"attachment-medium size-medium lazy-img\" alt=\"\" srcset=\"https:\/\/starthinkmagazine.smlwebdesign.it\/starthink\/assets\/media\/2021\/04\/orchard-1872997_1920-300x200.jpg 300w, https:\/\/starthinkmagazine.smlwebdesign.it\/starthink\/assets\/media\/2021\/04\/orchard-1872997_1920-1024x683.jpg 1024w, https:\/\/starthinkmagazine.smlwebdesign.it\/starthink\/assets\/media\/2021\/04\/orchard-1872997_1920-768x512.jpg 768w, https:\/\/starthinkmagazine.smlwebdesign.it\/starthink\/assets\/media\/2021\/04\/orchard-1872997_1920-1536x1024.jpg 1536w, https:\/\/starthinkmagazine.smlwebdesign.it\/starthink\/assets\/media\/2021\/04\/orchard-1872997_1920.jpg 1920w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" data-src=\"https:\/\/starthinkmagazine.smlwebdesign.it\/starthink\/assets\/media\/2021\/04\/orchard-1872997_1920-300x200.jpg\" loading=\"lazy\" \/><\/a>\n\t\t\t<\/div><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/starthinkmagazine.smlwebdesign.it\/starthink\/assets\/media\/2021\/04\/apple-4503898_1920.jpg'><img decoding=\"async\" width=\"300\" height=\"200\" src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAYYAAADcAQMAAABOLJSDAAAAA1BMVEUAAACnej3aAAAAAXRSTlMAQObYZgAAACJJREFUaIHtwTEBAAAAwqD1T20ND6AAAAAAAAAAAAAA4N8AKvgAAUFIrrEAAAAASUVORK5CYII=\" class=\"attachment-medium size-medium lazy-img\" alt=\"\" srcset=\"https:\/\/starthinkmagazine.smlwebdesign.it\/starthink\/assets\/media\/2021\/04\/apple-4503898_1920-300x200.jpg 300w, https:\/\/starthinkmagazine.smlwebdesign.it\/starthink\/assets\/media\/2021\/04\/apple-4503898_1920-1024x683.jpg 1024w, https:\/\/starthinkmagazine.smlwebdesign.it\/starthink\/assets\/media\/2021\/04\/apple-4503898_1920-768x512.jpg 768w, https:\/\/starthinkmagazine.smlwebdesign.it\/starthink\/assets\/media\/2021\/04\/apple-4503898_1920-1536x1024.jpg 1536w, https:\/\/starthinkmagazine.smlwebdesign.it\/starthink\/assets\/media\/2021\/04\/apple-4503898_1920.jpg 1920w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" data-src=\"https:\/\/starthinkmagazine.smlwebdesign.it\/starthink\/assets\/media\/2021\/04\/apple-4503898_1920-300x200.jpg\" loading=\"lazy\" \/><\/a>\n\t\t\t<\/div><\/figure>\n\t\t<\/div>\n\n<p><em>\u201cCi siamo soffermati a ragionare sulla grande quantit\u00e0 di scarti di mele prodotte ogni anno <\/em>&#8211; spiega la professoressa Di Cagno &#8211;<em> Cercavamo una soluzione a basso impatto e che non disperdesse i nutrienti. La fermentazione parte da microorganismi \u2013 batteri lattici oppure lieviti \u2013 che sono gi\u00e0 normalmente presenti negli scarti. Il nostro intervento \u00e8 stato quello di sfruttare la loro presenza, guidandoli per stimolare una particolare trasformazione\u201d.<\/em><\/p>\n<h3>Sostenibile e nutriente<\/h3>\n<p>Partendo da bucce, semi e torsoli di mela, i ricercatori hanno isolato e identificato i batteri lattici e i lieviti presenti. Dunque hanno selezionato quelli maggiormente performanti per determinate capacit\u00e0 metaboliche e li hanno aggiunti come starter per favorire la fermentazione.<br \/>\nAlla fine del processo hanno ottenuto una <strong>purea ricca di preziose sostanze antiossidanti<\/strong>; composti fenolici capaci di contrastare l\u2019invecchiamento cellulare ma che non potevano essere utilizzati di per s\u00e9. Da qui l\u2019idea di ricorrere all\u2019<strong>essiccazione, per ottenere una farina da utilizzare in diversi modi<\/strong>, e da poter aggiungere alla farina tradizionale per produrre un <strong>pane \u201cfortificato\u201d, sostenibile, nutriente e profumato.<\/strong><\/p>\n<p><em>\u201cL\u2019aggiunta della farina di scarti delle mele rende il pane pi\u00f9 ricco di fibre e gli permette di rimanere fresco pi\u00f9 a lungo <\/em>&#8211; sottolinea la professoressa Di Cagno &#8211; <em>Inoltre, abbiamo riscontrato miglioramenti anche dal punto di vista della struttura del pane perch\u00e9 agisce positivamente sulla capacit\u00e0 di assorbimento dell\u2019acqua. Questa farina ha un <strong>effetto positivo anche sull\u2019abbassamento dell\u2019indice glicemico del prodotto<\/strong>, come dimostrato dalle analisi di laboratorio\u201d.<\/em><\/p>\n<p>La nuova farina, spiega la professoressa, si presta ad essere utilizzata anche in altri modi: aggiunta a yogurt, bevande o ad altre farine, ad esempio.<\/p>\n<h3>La ricerca continua<\/h3>\n<p><em>\u201cPensiamo che il processo di fermentazione si possa applicare anche al recupero di altri scarti di origine vegetale <\/em>&#8211; sottolinea Di Cagno &#8211;<em> come gli scarti della filiera della birra, che opportunamente fermentati arricchiscono e fortificano diversi prodotti quali pane, pasta e altri cereali per la colazione\u201d.<\/em><\/p>\n<p><em>Barbara Tangari<\/em><\/p>\n<div id=\"start-3720328296\" class=\"start-ann_fine-articolo start-entity-placement\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-3991621000685762\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-3991621000685762\" \ndata-ad-slot=\"8463779802\" \ndata-ad-format=\"auto\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Torsoli, semi e buccia: dagli scarti di mela arriva una nuova farina che permette di ottenere pani fragranti, profumati e con un pi\u00f9 basso indice glicemico. Il recupero e il riutilizzo delle eccedenze della produzione di mele sono alla base dello studio del team del Micro4Food Lab della Libera Universit\u00e0 di Bolzano. Guidati dalla prof.ssa &hellip;<\/p>\n","protected":false},"author":11,"featured_media":9666,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28,4936],"tags":[4060,4059,4061,4057,4058],"class_list":["post-9661","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-lifestyle","tag-libera-universita-di-bolzano","tag-mele","tag-micro4food","tag-pane-dalle-mele","tag-riutilizzo-scarti-di-mele"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Dagli scarti di mela la nuova farina per il pane - Starthink Magazine<\/title>\n<meta name=\"description\" content=\"Dagli scarti di mela arriva una nuova farina che permette di ottenere pani fragranti, profumati e con un pi\u00f9 basso indice glicemico.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/starthinkmagazine.smlwebdesign.it\/lifestyle\/food\/dagli-scarti-di-mela-la-nuova-farina-per-il-pane\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Dagli scarti di mela la nuova farina per il pane - 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