Upcycling Agri-Food By-Products for Functional Snacking: Metabolomic and Sensory Insights into Fortified Traditional Italian Taralli

Tarallo Pugliese (TAP) is a cornerstone of the Southern Italian baking tradition and recognized as a Traditional Agri-Food Product (PAT). Despite its strong cultural roots, its functional and sustainable evolution represents a critical challenge for the modern food industry. The proposed innovation lies in the fortification of the tarallo through the targeted integration of lentil hulls—a fiber-rich de-hulling by-product—and Tritordeum™, a natural cereal hybrid between wild barley and durum wheat valued for its excellent protein and antioxidant profile. The research focused on creating balanced blends capable of significantly enhancing the snack's nutritional profile without disrupting its traditional artisanal production process. A distinguishing element of this investigation was the focus on the impact of traditional "double-cooking" method - boiling followed by baking - on the stability of bioactive compounds without modifying the characteristic texture of this product. The multidisciplinary analytical approach integrated descriptive sensory evaluations with highresolution mass spectrometry (LC-HRMS/MS) techniques. Advanced data analysis allowed for an exploration of how the synergy between these new raw ingredients can compensate for the potential organoleptic limitations often associated with fiber addition, while simultaneously enhancing the product's aromatic complexity. Metabolome mapping revealed a significant retention of flavonoids and protective molecules, demonstrating the food matrix's ability to preserve nutrients during the double thermal treatments. In summary, this study demonstrates that it is possible to transform a traditional snack into a high-valueadded functional food. The results highlight how the integration of sustainable ingredients ensures stability, sensory acceptability, and potential wellness benefits, promoting a circular economy model that is practically applicable on an industrial scale. Moreover, this study shows a cutting-edge strategy based on the upcycling of agri-food by-products and the use of resilient crops, fully aligned with the United Nations Sustainable Development Goals (SDG 3 and 12) for responsible consumption and health.