Enhancing the Nutritional and Health-Related Properties of Taralli Through the Use of <i>Pleurotus eryngii</i>: Focus on Antioxidant and Anti-Inflammatory Properties.

ABSTRACT: In this study, a portion of whole durum wheat semolina was replaced with Pleurotus eryngii powder (PeP) at concentrations of 5% and 10% (w/w) to produce two taralli variants, TPE5 and TPE10. The impact of PeP on the technological, chemical, physical, and sensory properties of taralli was evaluated. The functional characteristics of the enriched taralli were assessed employing HCT8 human colon carcinoma cells as the experimental model. The inclusion of PeP in taralli increased total dietary fiber, meeting the "high fiber" criteria under Regulation 1924/2006 while also enhancing the total phenol content. The higher fiber and polyphenol content in the enriched samples contributed to a significant reduction in glycemic index and starch hydrolysis. Treatment with PeP-enriched taralli res

SUBMITTER: Caponio GR 

PROVIDER: S-EPMC12108185 | biostudies-literature | 2025 May

REPOSITORIES: biostudies-literature