Environmental Profile of a Novel High-Amylose Bread Wheat Fresh Pasta with Low Glycemic Index

ABSTRACT: To improve glycemic health, a high-amylose bread wheat flour fresh pasta characterized by a low in vitro glycemic index (GI) and improved post-prandial glucose metabolism was previously developed. In this study, well-known life cycle analysis software was used in accordance with the PAS 2050 and mid- and end-point ReCiPe 2016 standard methods to assess, respectively, its carbon footprint and overall environmental profile, as weighted by a hierarchical perspective. Even if both eco-indicators allowed the identification of the same hotspots (i.e., high-amylose bread wheat cultivation and consumer use of fresh pasta), the potential consumer of low-GI foods should be conscious that the novel low-GI fresh pasta had a greater environmental impact than the conventional counterpart made of common

SUBMITTER: Cimini A 

PROVIDER: S-EPMC9601865 | biostudies-literature | 2022 Oct

REPOSITORIES: biostudies-literature