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Incorporating Fresh Durum Wheat Semolina Pasta Fortified with Cardoncello (Pleurotus eryngii) Mushroom Powder as a Mediterranean Diet Staple

Summary

Researchers created a new type of pasta by mixing regular wheat pasta with powdered Cardoncello mushrooms (Pleurotus eryngii). The mushroom-enriched pasta contains significantly more fiber and antioxidants than regular pasta while maintaining good taste and texture. The product can be labeled as ‘high in fiber’ and shows promise for supporting digestive health through prebiotic effects, making it a healthier option for Mediterranean diet followers.

Background

Durum wheat semolina pasta has limited nutritional value due to low fiber, vitamin, and bioactive compound content despite being a widely consumed staple food. Pleurotus eryngii (Cardoncello) mushroom is a rich source of bioactive compounds including dietary fiber, vitamins, and antioxidants that could enhance pasta’s nutritional profile.

Objective

This study aimed to develop nutritionally enhanced fresh pasta by incorporating Pleurotus eryngii powder at various substitution levels to achieve at least one nutritional claim while maintaining acceptable sensory and cooking properties.

Results

The SPE8 sample (8.62% PE substitution) demonstrated significantly improved nutritional qualities including high fiber content sufficient for a ‘high fiber content’ claim and increased riboflavin content. The formulation showed potential prebiotic activity with increased bifidobacterial density during fermentation and enhanced antioxidant properties, while maintaining acceptable sensory characteristics.

Conclusion

The study confirms the feasibility of producing innovative, nutritionally enriched pasta fortified with Pleurotus eryngii powder as a functional ingredient. The prototype achieved regulatory compliance for fiber content claims and demonstrated consumer acceptability, with future in vivo studies needed to establish functional food classification.
  • Published in:Antioxidants (Basel),
  • Study Type:Experimental/Product Development Study,
  • Source: 10.3390/antiox14030284; PMID: 40227277
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