Elucidating the bioactive constituent, antioxidant potential, nutrient digestibility and structural-morphological characteristics of curry (Murraya Koenigii) leaf powder fortified pasta

Abstract

The growing demand for functional foods has increased interest in utilizing natural plant-based ingredients to enhance the nutritional quality of staple products. This study evaluated the effects of incorporating dried curry leaf powder (DCLP) into semolina on the functional, cooking, digestibility, sensory, and microstructural properties of pasta. Pasta was prepared by replacing semolina with DCLP at levels of 0, 5, 10, 15, and 20 g/100 g. The results showed that DCLP significantly enhanced water and oil absorption capacities but reduced swelling power and pasting viscosities. Cooking quality improved with increased water uptake and swelling index; however, the optimum cooking time and firmness decreased, while cooking loss increased. Starch digestibility was higher in cooked samples but declined with increasing DCLP levels, likely due to starch dilution and interference by non-starch polysaccharides. Nutritional analysis revealed increased fiber, protein, ash, phenolic, and flavonoid contents, along with elevated antioxidant activity in the fortified pasta. Sensory evaluation confirmed high acceptability for pasta containing up to 15 g/100 g DCLP. FTIR and SEM analyses indicated structural and compositional changes due to the addition of DCLP. Overall, the results suggest that DCLP is a promising and cost-effective natural additive for developing functional pasta products with enhanced nutritional and bioactive properties, without compromising sensory quality.