Pasta Fortification with Leaves of Edible Wild Plants to Lower the P Glycaemic Index of Handmade Fresh Noodles

Edible wild plants are a largely available food at no cost and an emblem of sustainability. Among the numerous varieties of edible wild plants, purslane (Portulaca oleracea L.) and common mallow (Malva sylvestris L.) are good sources of healthful bioactive compounds. Therefore, there is a growing interest in their consumption for health-related nutritional and sustainable perspectives. Fresh durum wheat tagliatelle fortified with dried and pulverized leaves of mallow or purslane at two distinct percentages of integration (3%, 6%) were handmade. Polyphenols, pigments, and carotenoids were extracted and quantified. The in vitro inhibitory effect against digestive enzymes and the predicted glycaemic response were assessed. All samples exhibited appreciable quantities of polyphenols, pigments, and enzymatic inhibition of ?-amylase and ? glucosidase in vitro. The estimated glycaemic index for pasta fortified with 3% or 6% purslane powder was reduced by 10.8% or 28.3%, respectively, compared to pasta with durum wheat semolina alone. For mallow-enriched pasta at 3 and 6%, the reductions were 24.3% and 21.6%, in the order. The lowest expected glycaemic index was obtained with pasta 6% purslane powder enriched (P6c = 53 +/- 2.2). In this study, mallow and purslane were tested to be used as natural sources for producing handmade enriched pasta. All the fortified samples presented a lower pGI concerning control pasta, thus indicating that plant powder addition could be suitably adopted. Their valuable and functional compounds reduced the pGI and imparted a pleasant natural color to the pasta