Assessment of Quality and Environmental Impact of Artisanal Fresh Pasta Fortified with Agri-Food By-Products

Fresh pasta was enriched with olive pomace (OP) and artichoke by-products (AB), re- spectively, at three concentrations: 13.5%, 14.5%, and 15% for OP, and 15%, 17%, and 19% for AB. Both control and fortified samples were assessed for technological properties, nutritional content and sensory quality. A Life Cycle Assessment was also performed to estimate the carbon footprint associated with pasta production. Results demonstrated a worsening of pasta quality, above all the resistance to break...