Search Results (35)

The demand for functional dairy products is increasing, in response to the adverse correlation between high saturated fat consumption and cardiovascular health problems. The present study investigated the physicochemical and sensory features of a prototype of functional reduced-fat Mozzarella cheese fortified with inulin made from milk obtained by integrating the cattle diet with laurel essential oil (LEO). Two samples were compared over a 10-day storage period: a whole-milk Mozzarella cheese (MC), and a reduced-fat Mozzarella cheese fortified with 10% (w/v) of inulin (MI). The results show that incorporating inulin during the stretching phase required more time (2.55 min longer) to obtain the final product. However, in addition to a 5% fat decrease, the MI cheese achieved an inulin content of 3.31%, satisfying the European Regulation No 1924/2006, for the “Source of Fiber” claim. On the other hand, from a nutritional perspective, the dietary LEO integration significantly modulated the lipid fraction of the sample, resulting in a 40% increase in monounsaturated fatty acids (MUFAs) and a marked enrichment in polyunsaturated fatty acids (PUFAs). Considering the texture attributes, the incorporation of inulin during the stretching phase led to the formation of a micro-gel that acted as a functional filler, resulting in significantly higher hardness (33.41 N for MI and 16.10 N for MC), throughout the 10-day storage period. Temporal Check-All-That-Apply (TCATA) analysis confirmed that while the MI sample introduced vegetable and cooked milk notes, MI maintained major textural integrity throughout the shelf-life. These findings demonstrate that the synergy between inulin fortification and dietary laurel essential oil supplementation represents a highly effective strategy for producing reduced-fat pasta filata cheeses. This dual approach not only preserves sensory and textural integrity but also yields a high-value functional product characterized by an optimized fatty acid profile and a significant fiber intake. Full article

This study investigates four agri-food by-products from broccoli, artichokes, asparagus, and pumpkin, processed into powders through either an industrial or a lab-scale drying and milling process. The resulting powders were evaluated for their nutritional characteristics, revealing that industrial processing generally produced higher-quality powders, likely due to improved moisture removal and reduced thermal damage. Consequently, the four industrial powders were selected for use in the fortification of pasta and gnocchi, which were then analyzed for their nutritional profile in terms of total polyphenols, flavonoids, antioxidant activity, and dietary fiber content. To facilitate a comprehensive comparison, a global quality index (GQI) was developed to integrate the different parameters. The index accounted not only for the nutritional enhancement provided by each by-product but also for the potential sensory drawbacks associated with fortification, such as color changes, texture modifications, or flavor impacts. This dual weighting allowed for a balanced evaluation of feasibility and acceptability. The GQI enabled the identification of artichoke as the most suitable by-product for each fortified food matrix, as well as gnocchi, between the two products, as the best overall response to fortification. This approach provides a structured method for selecting optimal by-product ingredients and offers valuable insights for future upcycling strategies aimed at improving the nutritional quality of staple foods. Full article

Edible insects are gaining popularity as an alternative food source, highlighting the urgent need for research on their incorporation into traditional food products. This study investigated the impact of incorporating mealworm (Tenebrio molitor) powder (MP) at 2%, 5%, and 10% levels on the nutritional, functional, and sensory properties of pasta. Proximate composition, mineral content, color parameters, cooking quality, antioxidant activity and sensory properties were evaluated. Starch digestibility fractions and predicted glycemic index (pGI) were calculated based on in vitro enzymatic hydrolysis. Results showed that 10% MP addition significantly increased protein (1.45-fold) and fat content (12-fold), enriched minerals (Fe, Zn, Mg, K), and improved antioxidant capacity (ABTS⁺·: 1.3-fold; DPPH·: 2.6-fold) and phenolic content (14.4-fold) compared to control. Color analysis revealed a decrease in lightness and an increase in redness, indicating darker tones with higher MP levels. This supplementation reduced rapidly digestible starch and pGI while increasing slowly digestible starch, suggesting benefits for glycemic control. Sensory evaluation revealed no significant differences (p > 0.05) among samples for appearance, color, taste, and overall impression, confirming good acceptability. Overall, MP fortification improved nutritional and functional properties without compromising sensory quality, supporting its application in developing high-protein, health-oriented foods. Full article

This study aimed to evaluate the impact of green coffee flour (GCF) addition (2–8%) and drying method (convective versus microwave-vacuum drying) on the physicochemical, textural, and bioactive properties of pasta. Both factors were found to significantly influence the assessed parameters. Green coffee had no observable effect on the microstructure of convectively dried pasta, whereas microwave-vacuum drying caused visible cracks and a heterogeneous starch-protein matrix even at a 2% supplementation level. Microwave-vacuum-dried pasta exhibited a shorter optimal cooking time and higher water absorption compared with convectively dried samples, while increasing the level of GCF prolonged cooking time and increased cooking losses. Texture analysis revealed that convectively dried pasta showed decreased elasticity and cohesiveness with increasing GCF content, whereas microwave -vacuum-dried pasta maintained a relatively uniform texture regardless of supplementation. The incorporation of GCF enhanced the antioxidant capacity of pasta, with the most pronounced effect at 2% addition, while higher levels showed reduced benefits. Similarly, fortification increased the content of phenolic acids, particularly chlorogenic acid and its isomers, with convectively dried samples exhibiting higher levels than microwave-vacuum-dried pasta. Consumer acceptance was highest for convectively dried pasta without GCF and for samples containing 2%, while pasta with higher GCF levels or microwave-vacuum-dried samples received lower scores. Full article

The valorization of agricultural by-products such as beetroot stalks (BSs) offers a sustainable strategy for reducing food waste while enhancing nutritional value of staple foods. This study investigates the incorporation of BS powder, an agricultural waste rich in phenolics, betalains, and dietary fibers, into durum wheat semolina pasta. Pasta containing 5–20% BS were evaluated for bioactive compounds, cooking performance parameters, texture, color, and sensory acceptance. Enrichment increased total phenolics, antioxidant activity, and betalain concentration in a dose-dependent manner, with 20% BS pasta reaching 2.24 mg gallic acid equivalents/g phenolics and 1.53 mg/g betalains. Although drying and boiling reduced bioactive retention, enriched pasta maintained up to eightfold higher antioxidant activity than the control. Cooking performance showed increased water uptake and swelling index at higher substitution levels, while texture analysis revealed reduced hardness and cohesiveness above 15% BS substitution. Color analysis confirmed intense red hues from betalain pigments, enhancing consumer perception. Sensory evaluation indicated that control pasta was preferred for flavor and texture, but 10–15% BS samples were well accepted for their appealing color and mild vegetal notes. Overall, BS powder demonstrates strong potential for upcycling agricultural waste into functional, sustainable pasta with enhanced nutritional quality and alignment with circular economy practices. Full article

The current study aimed to fortify fresh pasta with red onion peels in the form of powder (OPP). For this aim, three concentrations were used (3%, 6%, and 9% w/w) and properly added to the dough. A control sample was also prepared for comparison (CTRL). Raw and cooked pasta samples were assessed for sensory acceptability and technological properties. Fibre content, total polyphenols, and antioxidant activity (by ABTS and FRAP) were assessed in raw materials and pasta samples. The glycaemic index was also predicted. Results from sensory evaluation and technological analyses demonstrated that with increasing OPP, some defects were perceived to provoke a complete unacceptance with the highest fortification level (9% score < 5). However, these effects were counterbalanced by a significant functional quality increase in fibre content, total polyphenols, and antioxidant activity, justified by the presence of the new onion-based ingredient. Therefore, to better balance benefits and drawbacks of onion peel recycling, a global quality index (GQI) was calculated, which accounted for nutritional improvements and sensory worsening. The most interesting GQI values were found for both 3% and 6% levels of fortification (52.58 vs. 51.86). Considering that these values are very comparable, the 6% can be considered the optimal concentration because it represents the highest concentration to give a fortified and sensorially friendly product. Full article

Fresh pasta was enriched with olive pomace (OP) and artichoke by-products (AB), respectively, 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 for row pasta and sandiness and taste for cooked samples, even though the pasta remained in an acceptable range. Fibers, polyphenol content, flavonoids, and antioxidant activity were found to be better in fortified samples than in the control pasta. With AB as new ingredient, the antioxidant activity increased substantially. The environmental impact revealed two different scenarios: compared to the control (1.08 kgCO₂eq), lower carbon footprint values were found for pasta fortified with OP (from 0.96 to 0.98 kgCO₂eq) and higher values for pasta fortified with AB (from 1.53 to 1.62 kgCO₂eq), due to the energy consumption associated with by-product processing (dehydration at 50 °C and grinding). Thus, combining sensory quality, nutritional improvements and environmental impact, a Global Quality Index (GQI) was also calculated for each sample. The GQI values, according to the weighting scheme of this index, revealed that the benefits of AB superimposed the drawbacks and suggested that 15% AB fortification is the best solution to balance pros and cons of by-product recycling. Full article

The consumption of animal- and plant-based protein food is increasing as the world population grows. Alternative protein sources that are nutritious, safe and sustainable are needed. There is a growing research interest in integrating wheat-based staple foods, such as pasta, with new ingredients that could also provide nutritional and health benefits. Despite their unquestionable nutritional value, new pasta formulations need to be evaluated in terms of technological/sensory quality. In this study, we assessed the quality and flavour of traditional egg pasta fortified with two alternative protein sources: hazelnut flour and cricket powder. It is known that a quality pasta tends to lose fewer solids during cooking. In parallel with classical evaluation of cooking and sensory characteristics, proton nuclear magnetic resonance (¹H NMR) spectroscopy of the metabolites released during the cooking process and volatile fingerprint analysis with quartz microbalance (QMB) electronic nose (E-nose) were performed. These approaches showed results complementary to those obtained from classical quality and sensory analyses, thus demonstrating the potential of ¹H NMR and E-nose in pasta quality assessment. Overall, the pasta fortification with cricket powder and hazelnut flour affected the matrix mobility by modulating the release of chemical components into the water during cooking and overcooking processes; moreover, it significantly altered the pasta sensory profile in terms of aroma and texture. This finding highlights the complexity of balancing technological improvement with sensory appeal in food product development. Full article

The study aimed to produce semolina pasta enriched with walnut or hazelnut oil cake and to investigate its nutritional and technological properties. The pasta was prepared by substituting 10% of semolina with walnut or hazelnut oil cakes. The chemical composition, antioxidant properties, and culinary characteristics of the pasta were determined. Additionally, the texture and color of uncooked and cooked pasta were examined using instrumental techniques. The enriched pastas showed higher protein, fat, ash, and dietary fiber contents compared to standard pasta (SP). Walnut oil cake pasta (WOCP) had the highest protein content, amounting to 15.8 g/100 g dry weight (d.w.), while hazelnut oil cake pasta (HOCP) had the highest dietary fiber content (6.75 g/100 g d.w.). Moreover, the enriched pastas showed significantly higher antioxidant potential and total phenolic content, both before and after cooking. The total phenolic content (TPC) of cooked pasta ranged from 88.85 mg GAE/100 g d.w. (SP) to 145.48 mg GAE/100 g d.w. (WOCP). Compared to SP, the developed pastas required cooking times of 2–3 min longer and showed higher water absorption, accompanied by increased cooking losses. They were characterized by a specific, dark color and showed reduced hardness and lower elasticity after cooking compared to SP. Pasting properties further suggested that starch swelling was restricted by the nut oil cakes. Overall, incorporating walnut and hazelnut oil cakes enhanced the nutritional profile and imparted notable health-promoting attributes to the pasta, underscoring the potential of these by-products as functional ingredients in pasta formulations. Full article

Pasta made from durum wheat semolina has a medium–high glycemic index score, high starch digestibility, and limited nutritional value due to its low fiber, vitamin, and bioactive compound content. This study aimed to enhance pasta’s nutritional and functional qualities by incorporating Pleurotus eryngii (PE) powder at various substitution levels to achieve one nutritional claim at least. This research involved two phases: evaluating the chemical/physical, nutritional, functional, and sensory properties of laboratory-scale samples and validating the selected formulations through industrial-scale production and shelf-life analyses. The pasta sample with 8.62% PE substitution (SPE8-P) demonstrated significantly improved nutritional qualities, including high fiber content sufficient for a “high fiber content” claim, and potential prebiotic activity indicated by increased bifidobacterial density during simulated fecal microbiota fermentation. Despite its enhanced riboflavin and antioxidant content, regulatory constraints limited the inclusion of claims for vitamin B2 richness and antioxidant activity. Although significantly affecting the color, taste, and odor profiles, the sensory analysis revealed high overall acceptability, supporting the product’s potential for consumer acceptance. This study confirms the feasibility of producing innovative, nutritionally enriched pasta with PE powder as a functional ingredient. Future research will focus on in vivo evaluation to establish the potential for classifying this pasta prototype as a functional food. Full article

Pasta is a product made from wheat semolina and water. Due to its composition and low glycemic index, it is an ideal product for fortification with additional nutrients. Most plant-based food by-products are rich in nutrients of interest, such as fibers, vitamins, minerals, and bioactive compounds. Fortifying pasta with plant-based by-products can be nutritionally beneficial, and the number of publications on this topic has increased significantly in recent years. However, it presents a challenge when aiming to achieve products with good organoleptic quality. This review analyzes the published information on the effect of including plant-based by-products on the technological quality (optimal cooking time, solid loss, swelling index, and water absorption during cooking, color, and texture), nutritional value, and organoleptic properties of pasta. It also provides a critical perspective on gaps in the current knowledge and highlights aspects that should be addressed in the future. Full article

Pasta is a staple food with daily recommended consumption; thus, it can be an excellent vehicle for delivering bioactive compounds like phenols. However, the high-temperature drying process in pasta production, combined with cooking in boiling water, can significantly reduce the concentration of phenolic compounds. This study aimed to enhance the phenolic content of traditional semolina pasta by incorporating tomato and spinach powder into the recipe. High-performance liquid chromatography–electrospray ionization triple quadrupole mass spectrometry (HPLC-ESI-QqQ-MS) was employed to analyse the free and bound phenolic content in the raw materials, as well as in both dried uncooked and cooked pasta. The addition of tomato and spinach powders, known for their high content in bioactive compounds, increased the overall phenolic content of the final enriched pasta by three and two times, respectively, compared to the semolina and whole-wheat semolina pasta. These findings suggest that pasta enriched with tomato and spinach could serve as a functional food with a greater nutritional profile and health benefits through the enhanced delivery of phenolic compounds. Full article

This study explored the effects of spinach flour (SF) enrichment on pasta, focusing on chemical, nutritional and sensory properties, cooking performance, and microbiological stability. SF was added at 12.5% (PSP12) and 25% (PSP25). The enriched pasta had a lower pH than the control (CP), due to spinach-derived organic acids, with PSP25 showing the highest fiber content. Enrichment increased B vitamins and minerals, especially calcium, magnesium, sodium, and potassium. PSP25 had a shorter cooking time, higher water absorption, and greater cooking loss. Enriched pasta showed lower starch hydrolysis index and predicted glycemic index, suggesting potential benefits for managing postprandial blood sugar levels. SF significantly altered the free amino acid (FAA) profile, with PSP25 showing the highest concentration of total FAAs. Antioxidant assays demonstrated that spinach-enriched pasta retained higher levels of phenols and flavonoids, after cooking also, compared to CP. Sensory analysis indicated that while PSP12 had higher overall acceptability, PSP25 exhibited stronger herbaceous flavors, which could affect consumer preference. Microbiologically, all samples were stable for 110 days. The findings suggest that SF enrichment enhances the nutritional value, antioxidant potential, and sensory qualities of pasta, with potential for commercial applications, although consumer acceptance could be influenced by its non-traditional taste and texture. Full article

The widespread popularity of pasta has driven innovations in formulations and production technologies to enhance its versatility. Techniques such as alternative drying methods and fortification of wheat pasta seek to improve the nutritional value and functional properties of pasta products, thereby increasing their attractiveness to consumers. This study aimed to evaluate the effects of microwave–vacuum drying versus conventional drying on the characteristics of durum wheat semolina pasta, including moisture content, water activity, microstructure, colour, texture, weight gain factor, and cooking loss. Three types of pea protein concentrates (80, 84, and 88% dry matter) were used at levels of 3, 6, and 9% (g/100 g flour). Results indicated that microwave–vacuum drying had a significant impact on the physical properties and cooking quality of pasta. Microwave–vacuum drying caused material puffing, resulting in microstructure with high open porosity (64.1%) and minimal closed porosity (0.1%). This has likely contributed to the short rehydration time (2 min in boiling water) of produced pasta, effectively transforming it into an instant food product. All pasta samples had low water content (<9%) and water activity (<0.4), which ensure food safety. The microwave–vacuum-dried pasta weight gain factor (2.2) was lower than in the conventionally dried pasta (2.8). The firmness of microwave–vacuum-dried pasta was significantly higher (135 g) than that of conventional pasta (16 g). Fortification with pea protein enhanced porosity but did not affect pasta’s culinary parameters, such as weight gain or cooking loss, although it resulted in darker pasta (p = 0.001), especially notable with a 9% pea protein addition. Full article

Nowadays, cognizant consumers expect products that, in addition to fulfilling a nutritional role, exhibit health-promoting properties and contribute to overall well-being. They expect an increase in the nutritional value of the staple foods that they often consume, such as pasta, through the incorporation of bioactive compounds. Due to their susceptibility to photo- and thermolability, it is necessary to protect biocompounds against external factors. A modern approach to protecting bioactive compounds is microencapsulation. The aim of this article was to present various microencapsulation methods (including spray-drying, freeze-drying, liposomes, and others) and a review of research on the use of microencapsulated bioactive compounds in pasta. The discussed literature indicates that it is possible to use microencapsulated bioactive compounds, such as fatty acids or phenolic compounds, in this product. However, further research is necessary to develop the possibility of reducing the costs of such a procedure so that the benefits for consumers are greater than the disadvantages, which are an increase in food prices. There is also little research on the use of microencapsulated probiotics, vitamins, and minerals in pasta, which also represents an opportunity for development in this aspect. Full article