Functionalization of pasta through the incorporation of active ingredients of natural origins

The food industry is undergoing a constant evolution process to meet the dynamic requirements of a growing population, increasingly concerned about diet-related diseases. However, global strategies promoting healthy diets have rarely succeeded because of the resistance posed to the modification of consumers’ preferences. In this scenario, the addition of bioactive compounds to highly consumed foods, such as pasta, represents an opportunity to promote healthier lifestyles through the consumption of functional products, without drastically changing consumer habits. Pasta, one of the most consumed products worldwide, can be re-designed as a carrier for bioactive compounds, which are not consumed in sufficient amounts in the daily diet. The emerging concept of exploiting natural and cheap sources, such as agri-food residues, for developing high added-value and innovative food products, containing health-promoting ingredients, could contribute to satisfying the increasing consumers' demand for greener products and cleaner labels. However, the techno-functional properties and beneficial effects of bioactive compounds are the most critical factors to be controlled during pasta production and preparation, due to intensive processing conditions, for preserving the quality attributes of the final pasta. Likewise, the incorporation of nonconventional ingredients without affecting the sensory aspects of pasta, is a rather challenging task, which requires a fundamental understanding of the effects of the different functional ingredients added into the pasta on the structural, nutritional, and sensorial properties of the novel product. [edited by Author]