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ORIGINAL ARTICLE
Pasta Fortified with Wild Garlic (Allium ursinum L.) as a Functional Food Rich in Phenolic Compounds
 
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1
Department of Food Engineering, Faculty of Environmental Protection, University of Oradea, 26 Gen Magheru St, 410048 Oradea, Romania
 
2
Advanced Materials Research Infrastructure SMARTMAT, University of Oradea, 1 University St, Oradea 410087, Romania
 
3
Faculty of Medicine and Pharmacy, University of Oradea, P-ta 1 Decembrie 10, 410087 Oradea, Romania
 
 
Submission date: 2025-02-20
 
 
Acceptance date: 2025-06-27
 
 
Corresponding author
Simona I. Vicas   

Department of Food Engineering, Faculty of Environmental Protection, University of Oradea, 26 Gen Magheru St, 410048 Oradea, Romania
 
 
 
KEYWORDS
TOPICS
ABSTRACT
In this study, fortified pasta was produced using Allium ursinum L. in three forms: powder (5%, 10%, and 15% of the wheat flour weight); blanched and chopped leaves, used to replace 30%, 60%, and 90% (w/w) of the mixing liquid, while keeping the flour content constant; and water residue after blanching and chopping (replacing 30%, 60%, and 90%, w/w, of the mixing liquid). This approach aimed to identify the optimal formulation for a novel functional pasta with improved bioactive properties. Before and after cooking, each pasta variant was evaluated based on the total phenolic and total flavonoid contents, the antioxidant capacity, and colour parameters, while sensory analysis was conducted only after cooking. All the formulations exhibited acceptable cooking characteristics, with variations noted based on the type and quantity of wild garlic leaf formulation included. Optimum cooking time decreased from 320 s (control) to 180 s for pasta enriched with the highest level of wild garlic leaf powder. The cooking loss in pasta enriched with leaf powder and blanched leaves was found to be higher than in the control, ranging from 3.23% to 6.00%. In terms of colour analysis, these formulations significantly reduced L* parameter, regardless the enrichment level, in both raw and cooked pasta. Enrichment with leaf powder and blanched and chopped leaves resulted in a higher total phenolic content and improved antioxidant capacity of the pasta samples. Pasta enriched with chopped leaves received the highest sensory scores, followed by pasta containing wild garlic powder, both at a medium level. The study reveals that wild garlic leaves can be utilized as a functional ingredient in pasta production, resulting in innovative, high-quality pasta.
ACKNOWLEDGEMENTS
The authors acknowledge the support of the Technology Transfer Center CTT-UO, project code SMIS 140830, funded through the Regional Operational Programme 2014–2020. The laser confocal microscope used in this study was acquired within this project.
FUNDING
The APC was supported by University of Oradea. Authors received no external funds for the study.
CONFLICT OF INTEREST
The authors declare that they have no conflict of interests.
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