Enhancing the Nutritional Profile of Pasta Dough Through Microencapsulated Polyphenols: Physicochemical Characterization

The study aimed to optimize the formulation of a functional pasta enriched with microencapsulated polyphenols, oat fiber, and sauerkraut juice using response surface methodology. The effects of these ingredients on key quality attributes, including viscosity, color, hardness, bioactive compound content, antioxidant activity, and consumer acceptance, were evaluated. The optimized formulation contained 11.59% microcapsules, 6.12% oat fiber, and 11.93% sauerkraut juice. The optimized pasta exhibited high levels of polyphenols (127.81 ± 10.20 mg GA/100 g), flavonoids (28.10 ± 1.74 mg QE/100 g), β-glucan (1.52 ± 0.21%), and vitamin C (4.72 ± 0.31 mg/100 g), accompanied by increased total antioxidant activity (34.12 ± 2.45%). The incorporation of microcapsules and fiber affected the rheological and textural properties, resulting in higher viscosity and firmness, while sauerkraut juice enhanced vitamin C retention and contributed natural acidity and color. The experimental data closely matched the predicted values (R2 > 0.85), confirming the adequacy of the developed models. Despite minor differences in texture and color compared to conventional pasta, the product maintained favorable sensory acceptance (5.82 ± 0.33). The results demonstrate that the integration of encapsulated polyphenols, dietary fiber, and fermented vegetable ingredients enables the development of pasta with enhanced nutritional and functional value without compromising consumer appeal.