Bioactive composition and sensory evaluation of innovative spaghetti supplemented with free or ?-cyclodextrin chlatrated pumpkin oil extracted by supercritical CO2

The feasibility of producing durum wheat pasta enriched with a lipophilic phytocomplex, extracted using supercriticalcarbon dioxide (SC-CO2), from ripe pumpkin, as free oil or as ready-to-mix oil/?-cyclodextrins (?-CDs) powder, was explored. Four types of pasta were prepared: (i) control spaghetti (S-CTRL); (ii) spaghettisupplemented with ?-CDs (S-?-CD); (iii) spaghetti supplemented with pumpkin oil (S-Oil) and (iv) spaghettisupplemented with the pumpkin oil/?-CD powder (S-Oil/?-CD). The chemical, antioxidant, textural and sensoryattributes of the different pasta were evaluated and compared. S-Oil and S-Oil/?-CD spaghetti were significantlyenriched with phytosterols, squalene, carotenoids, tocochromanols and unsaturated fatty acids. Spaghetti containing?-CDs were slightly improved in terms of fiber content. Oil chlatration increased the stability of somebioactives during pasta production and ameliorated poor textural and sensory characteristics of the cookedspaghetti compared with S-Oil sample. S-Oil/?-CD spaghetti might be accepted by customers, if the potentialhealth benefits were also explained.