Fortification of pasta with commercial carotene extract: Effects on technological quality, sensory acceptance, and in vitro cytotoxic potential

Abstract

Abstract This study evaluated the incorporation of commercial carotene extract (CCE) into strong wheat flour-based pasta. The carotenoid composition of CCE was characterised, and the cytotoxicity of the extract itself was tested against HepG2, Caco-2, and PC3 cell lines. Pasta was fortified with varying CCE levels and assessed for physicochemical, rheological, cooking, colour, texture, and sensory properties. β-Carotene was predominant, and CCE showed dose-dependent cytotoxicity, most effective on HepG2 cells. Fortification improved paste stability, decreased lightness while increasing redness, yellowness, and chroma values, reduced hardness, and maintained cooking quality. Pasta fortified with 200 mg CCE/100 g flour received the highest overall acceptability score. The addition of CCE enabled the production of carotenoid-enriched pasta with desirable technological and sensory properties, and CCE itself demonstrated promising in vitro cytotoxic potential. To the best of our knowledge, this study demonstrates that carotene fortification can enhance the bioactive properties of pasta while maintaining desirable technological and sensory qualities.