Structural, quality, and shelf-life assessment of pasta enriched with seaweed Ulva lactuca.

current nutritional issues and ensuring food security. Durum wheat Pasta is a nutritious and convenient food and
is widely consumed worldwide. By incorporating seaweed into food products, particularly pasta, it is possible to
not only elevate their nutritional content but also transform their technological, sensory, and functional characteristics.
In this study, three pasta formulations containing 5 %, 10 %, and 15 % green seaweed Ulva lactuca
powder were developed to revolutionize the nutritional and bioactive profiles of conventional pasta. As the
seaweed content increased, there was a gradual enhancement in protein, lipids, fiber, and mineral content. While
seaweed inclusion led to a reduction in textural characteristics, however, low-level additions (5 %) maintained
textural properties comparable to traditional pasta, offering a novel solution for improving nutrition without
compromising consumer appeal. Based on the texture and sensory profile, 5 % U. lactuca integration was optimized
and further evaluated for storage properties and phytochemical stability. The inclusion of seaweed not
only enhanced the phenolic content and antioxidant activity of the pasta but also significantly extended its shelf
life by delaying rancidity, pioneering a new approach to both improving nutritional value and ensuring the longterm
stability of pasta products. Collectively, the obtained results suggested that adding up to 5 % U. lactuca
powder to pasta is a potential fortification strategy to improve its nutritional and functional qualities without
compromising consumer acceptance.