Dry-fractionated, defatted durum wheat meal protein (DWMP) is an emerging upcycled food ingredient produced from by-products generated during semolina production. In our previous work, DWMP demonstrated potential for use in texturized vegetable protein (TVP) formulations. However, the resulting texture was suboptimal, suggesting the need for optimization of extrusion parameters. Therefore, the effects of three extrusion parameters (pH 6.9 and 7.5, screw speed 400 rpm and 600 rpm, and moisture content 28% and 32%) were evaluated during the production of TVP formulated with a pea protein isolate (PPI) and DWMP (75:25 w/w). Specifically, pH shifting was chosen as an extrusion variable having a significant impact on texture formation. Textural, physicochemical, and sensory properties of the extrudates were assessed using response surface methodology with a 23 reduced factorial design. Higher screw speed increased the water-holding capacity (WHC) (on average, from 2.7 to 3.4 g HBO/g) and specific volume (2.2-*2.6 mL/g), while decreasing the water-solubility index (WSI) (14.1-*11.9%) and hardness (4522-*2763 g). Higher moisture content led to increased hardness (3255-*4128 g) and decreased springiness (49.8-*44.0%), and sensory perception of fibrousness (1.4-*1.6 score). At higher pH, the WHC improved (2.5-*3.4 g H2O/g), thereby leading to higher sensory moistness (5.4-*6.3 score), and lower sensory hardness (2.8-*2.1 score) of the extrudates. Overall, the findings demonstrate that extrusion conditions can be modulated to improve the physicochemical and sensory characteristics of the products, supporting the valorization of durum wheat milling side-streams in sustainable plant-based meat applications.

Dry-fractionated (DF) starches are considered co-products of protein production and remain underutilized in food applications, where isolated starches are generally preferred. This study aimed to characterize DF pea starch, compare it with conventional corn starch, and evaluate their potential as sustainable alternatives to gelatin in jelly candies. Gelatin-based jelly candies were prepared as the control (G). DF pea starch exhibited a higher amylose content and water solubility index compared to corn starch. Least gelling concentration (LGC) was determined to be 16 % for DF pea starch, 12 % for corn starch, and 6 % for gelatin. Based on these values, three jelly candy formulations were developed by increasing the starch content by 4 % and 8 % above the respective LGC. Microscale and macroscale structural behaviors were evaluated using rheological tests and texture profile analysis (TPA), respectively. All jelly candies demonstrated a solid-like structure, as evidenced by a predominance of storage modulus (G ') over loss modulus (G ''). DF pea-based jelly candies showed a significantly higher consistency index (1528 +/- 58) than those made with corn starch (555 +/- 158). However, DF pea starch candies had the lowest degree of structural recovery (mean value of 1.03 %), indicating a fragile gel network, as confirmed by the texture map and TPA results. DF pea-based jelly candies exhibited a more intense color compared to the other samples. These findings suggest that, despite some structural limitations that may require further optimization, DF pea starch is promising as a plant-based gelling agent in the formulation of vegan jelly candies.

Biogenic amines (BAs) are nitrogenous compounds naturally formed during fermentation and are increasingly recognized as emerging chemical hazards in fermented beverages. Craft beers, usually unfiltered and unpasteurized, offer conditions favourable to BAs formation. This study provides a comprehensive assessment of seven BAs in 113 craft beers available on the market, categorized by fermentation type: bottom, top, spontaneously fermented beers and mixed style. Additionally, the influence of unconventional raw materials and brewing techniques was assessed. Results showed that there was a wide variation in the total BAs content, ranging from 1.64 to 280.08 mg/L. The main BA detected was tyramine, followed by tryptamine, putrescine and cadaverine. Bottom-fermented beers did not show harmful concentrations of tyramine, whereas higher concentration of this molecule has been detected in other beer styles. Barrel aging, bottle re-fermentation and the addition of unconventional ingredients caused a higher accumulation of tryptamine, spermidine and particularly of tyramine. Notably, histamine was detected above the quantification limit in 98 samples, raising concerns for histamineintolerant consumers. On the whole, 10% of the beers under investigation could cause negative physiological effects for healthy consumers, showing a total BAs content above 50 mg/L. However, 35% of the examined craft beers had a total BAs above 20 mg/L, resulting in a potential health hazard for consumers with low BAdetoxification capacity. These findings highlight the need for optimized hygiene practices, careful raw material selection and eventually the use of BA-degrading starter cultures, to ensure consumer safety without compromising product identity.

This study aimed to develop a plant-based cheese alternative with an improved nutritional profile and a texture similar to traditional Italian Caciotta cow’s cheese. The formulation combined a 1:1 blend of chickpea and oat concentrates (PCs), bamboo fiber (BF), and water. A simplex-centroid mixture design was employed to examine how varying these components (PCs: 10–20 g 100 g−1, BF: 0–10 g 100 g−1, Water: 60–70 g 100 g−1) affected the textural and cutting properties of the product. Two formulations closest to Caciotta in texture were further tested for their nutritional and sensory attributes using the Just About Right scale. Results revealed BF and water levels significantly influenced the texture and cutting parameters. Both formulations exhibited high proteins (9.63–10.21 g 100 g−1) and fibers (12.46–15.63 g 100 g−1), alongside low fats (4.07–4.20 g 100 g−1) and phytic acids (0.40 g/100 g). Despite their grainy and soluble nature and being less elastic and hard than Caciotta, one formulation, PCs: 16.7 g 100 g−1, BF: 6.7 g 100 g−1, and water: 66.7 g 100 g−1, was favored in sensory evaluations. This study highlights bamboo fiber's role in achieving the desired firmness and fiber content, offering a promising path for developing functional foods that imitate the texture and nutritional profile of semi-hard cheeses.

Durum wheat meal protein (DWMP) concentrate, obtained through dry fractionation of by-products from durum wheat milling and germ oil extraction, has significant potential for valorization. Its consistent availability, large-scale production, and nutritional value make it promising for plant-based texturized vegetable proteins (TVP). In this study, low-moisture extrusion was used to study combinations of DWMP with pea protein isolate (PPI) at PPI:DWMP ratios of 80:20, 70:30, and 60:40, with 100

Fats play a key role in the rheological and textural properties of meat products. However, growing awareness of the link between diet and disease has stimulated research on fat replacers that can replicate these functional properties. Inulin, a β-D-fructose polymer available in various degrees of polymerization (DP), is promising as a fat replacer due to its gel-forming ability in aqueous systems and its neutral sensory profile. This study focused on optimizing the formulation of inulin gel-based fat replacers for producing reduced-fat beef burgers. A D-optimal mixture-process design was employed, considering inulin with high-DP (HDP) and low-DP (LDP). The aim was to determine the optimal amount of inulin, water, and guar gum to achieve gels with rheological properties (η, shear viscosity; K, consistency index) similar to beef fat. The optimal formulations consisted of 51.52% inulin, 48.48% water, 1.50% guar gum for LDP gel, and 39.12% inulin, 60.88% water, 1.50% guar gum for HDP gel. These gels demonstrated shear viscosity and consistency indices comparable to beef fat. While rheological behavior at constant temperatures was similar, inulin gels showed increasing viscoelastic moduli (G' and G″) with temperature, in contrast to the melting behavior of animal fat. When used in beef burger formulations, the optimized gels resulted in improved cooking yields, reduced shrinkage, and better dimensional stability compared to conventional controls. These benefits are attributed to the hydrophilic and stabilizing properties of inulin. The findings support the use of inulin-based gels as effective fat replacers, offering a promising strategy to reduce fat content in meat products without compromising functional quality.

Together with the most diffused olive cultivars used for virgin olive oil (VOO) extraction, Apulia boasts a plethora of other minor varieties and accessions whose oil characteristics is little or no studied at all. The main novelty of this study is then providing new insights about selected characteristics of 48 VOOs extracted from underexplored Apulian olive accessions. VOOs were extracted at laboratory scale and characterized for their fatty acid and sterol composition, pigments, and total tocopherol contents. Moreover, multivariate approaches were used to study VOOs similarity based on purity criteria. The results show that some VOOs had percentages of specific fatty acids or sterols out of current international limits. This was already observed in previous studies and should be taken into account by regulatory bodies and policy makers. The multivariate analysis of the dataset by PCA and k-means clustering allow to identify the VOO from San Benedetto variety as the most peculiar and, on the whole, a total of five different clusters of samples. Pigments and tocopherols ranges are wide among the oils, highlighting possible candidates for further valorization.

Vegetable oils are often added during high moisture extrusion of plant-based meat analogs to improve their textural and sensory quality. However, the impact of extrusion processing on lipid degradation often receives minimal attention, despite its potential to reduce the nutritional and sensory quality of the product. Therefore, in this study the influence of four different oil types (MCT, coconut, olive and grapeseed oil) at different oil concentrations (0, 3, 6%) on the extrusion process and relevant quality characteristics of wheat gluten-based meat analogs was evaluated. The vegetable oils were added as emulsions, and the die pressure measured during processing, as well as the rheological, textural, tribological and sensory properties of the extrudates were characterized as a function of oil concentration and oil type. Extrudates without oil showed significantly higher storage moduli, which correlated with higher firmness and chewiness as measured by texture profile analysis. With increasing oil concentration, storage modulus, firmness and chewiness decreased significantly for all oil types, which was reflected in a higher perception of tenderness during sensory evaluation. Determination of polar compounds of the oils before and after extrusion processing showed that oils with a high degree of unsaturation, i.e., olive oil and grapeseed oil, are more susceptible to lipid oxidation caused by high moisture extrusion. However, sensory evaluation did not reveal any rancid off-flavors associated with lipid oxidation in any of the extrudates, irrespective of oil type. Future studies could involve the evolution of oxidative degradation during shelf-life, and its implications on sensory properties.

This study evaluated the influence of Olive Leaf Extract (OLE) on the quality parameters of sliced ripened sausages during 80 days of refrigerated storage in Modified Atmosphere Packaging (MAP). Shelf-life extension poses significant challenges to the meat industry. Lipid oxidation, microbial growth and color changes can induce undesirable alterations in sensory and nutritional traits during the storage of ripened sausages. OLE was used alone (F1, OLE = 1000 mg/kg) or in combination with nitrate and nitrite (F2, OLE = 500 mg/kg; NO2-NO3 = 35-35 mg/kg) compared to a control containing nitrate and nitrite alone (CTR). Microbiological analysis showed no microbial growth in any of the tested samples. Furthermore, the addition of OLE resulted in a lower b & lowast; value and delayed lipid oxidation compared with CTR (p < 0.05). Notably, CTR reached the rancidity threshold (1 mg malondialdehyde/kg) between 60 and 80 days, while F1 and F2 remained below this limit throughout the storage period. The findings indicate the positive influence of OLE in keeping the quality of ripened sausages during storage, contributing significantly to microbial stability, color preservation, and the reduction of lipid oxidation.

This dataset refers to a collection of 81 pea (Pisum sativum L.) genotypes grown at the experimental farm "P. Martucci" of the University of Bari "Aldo Moro" sited in Valenzano, Italy (41°01 22.1'' N 16°54 21.0'' E) during the 2022-2023 growing season. The dataset reports the nutritional and fatty acid composition, bioactive compounds, in vitro antioxidant activity and techno-functional properties determined on the flour obtained by milling the seeds of each pea genotype. The aim of this study was to assess the potential and the variations of these pea genotypes and provide useful information to food companies and research institutions. In addition to the study of suitable food applications, these data can be used in genetic research to identify specific genomic regions associated with key nutritional and techno-functional traits, thereby improving understanding of the underlying genetic mechanisms.

Dry fractionation is a promising technology for producing plant protein ingredients, owing to its minimal environmental impact and adaptability to diverse plant sources. Dry-fractionated proteins are still under development with limited applications in food industry due to lack of extensive knowledge about their physicochemical, rheological and chemical properties. Wet extraction though widely used, consumes high energy, water, and chemicals. In this research, the techno-functional, rheological, and chemical properties of commercial protein ingredients of various botanical species obtained via wet extraction (WE, n = 8) and dry fractionation (DF, n = 9) were investigated in order to identify their potential food applications. Compared to DF ingredients, WE proteins showed the lowest water solubility index and protein solubility at pH 7 and 9, as well as the lowest foaming and emulsifying capacities. This behavior can be explained by the presence of denatured protein structures in WE ingredients as suggested by the analysis of the secondary structure which revealed a higher presence of random coil structures. On the contrary, the presence of non-denatured structures in combination with other constituents like carbohydrates may have contributed to the high solubility and gelling properties of the DF proteins ingredients. While wet extraction technologies can offer a wide modulation of ingredient functionality, providing a broad spectrum of food applications, dry fractionation seems to guarantee a narrow range of techno-functional properties, although with potentially higher performance in certain areas like solubility and foaming.

The aim of agricultural activity is to produce more, consuming less, focusing on a more efficient use of production inputs and on a reduction of biodiversity loss. Irrigation water salinization is one of the most severe causes of yield reduction in modern agriculture. Basing on this, the aim of the experimental trial was to study if nutrient film technique (NFT) system, with a complete nutrient solution (NS) recirculation, may be an effective system to counteract the negative effects of raising NaCl concentrations in the NS on crops. A landrace of unripe melon (Cucumis melo L.) called 'Scopatizzo' was grown in a spring-summer cycle, in the greenhouse, in an NFT system with a closed management of NS and three levels of NaCl (0, 2.5 and 5 mM). 'Scopatizzo' plants absorbed an average of 145 L of NS per plant, with daily uptake increasing from 0.5-0.8 L center dot plant-1 to over 2 L center dot plant-1, linearly related to total light integral (TLI). Higher NaCl levels raised NS electrical conductivity, with significant differences over time. Water use efficiency (WUE) and average production were 27.6 L center dot kg-1 and 5.31 kg center dot plant-1 respectively and fruits with NaCl had higher titratable acidity but lower glucose. NaCl enhanced gas exchange, increasing photosynthetic rate, stomatal conductance, and transpiration, while altering electron transport properties. NFT as a cultivation system has proven to allow the use of moderately saline water without compromising the yield and fruit quality of 'Scopatizzo' which represents a valid alternative to the cultivation of cucumber. Further study will be necessary in order to verify up to which concentration of NaCl no significant stress symptoms are identified on the production and growth of the plant.

Food authentication verifies the match between product characteristics and claims and it is crucial in a globalized and complex food sector.Currently,class-modelling approaches,such as soft independent modelling of class analogy(SIMCA),are powerful tools for assessing food authenticity.The aim of this review is to discuss the application of SIMCA for food authentication and to describe the conceptual differences between discriminant and class-modelling approaches.The discussion of research articles is organized around three elements:(ⅰ)the research objectives,(ⅱ)the analytical methodologies,and(ⅲ)the food products investigated.Moreover,the challenges and future perspectives consid-ering the development of innovative food products are discussed.Adulteration is the most investigated food authentication issue,followed by verification of geographical origin.Food authenticity appeared to be predominantly evaluated using non-destructive spectroscopy.Overall,the articles collectively cover a broad spectrum of food categories,representing those most prone to adulteration.However,there is a notable lack of food authentication studies on innovative food products,underscoring the urgency for further research in this field.

BACKGROUNDEgg replacement is a notable food trend for academics and industry. Dry-fractionated protein concentrates (DFp) are minimally processed and sustainable ingredients. DFp from chickpea, red lentil and mung bean, prepared as aqueous dispersions at 20-40% (w/w), were used to replace egg in sponge cakes. To understand the effect of DFp on the physicochemical features of sponge cakes, the batter rheological properties (i.e., flow behavior, frequency-dependent and temperature-dependent behaviors) were investigated.RESULTSFrequency sweep revealed a higher storage modulus (G ') than loss modulus (G ''), indicating predominantly elastic-like behavior, dependent on the frequency. Increasing DFp content, especially at 40%, resulted in firmer batters, indicated by elevated apparent viscosity. During temperature sweep, G ' increased starting from 80 degrees C in all DFp-based batters, indicating protein and starch conformational changes. Higher DFp content better simulated the egg behavior, affecting specific volume and thickness variation after baking but resulting in harder cakes. Crumb structure was similar to the control, highlighting that DFp can emulate the egg behavior in cake preparation. Protein content in cakes containing 30% DFp was similar to the control. However, the addition of DFp caused an increase in phytic acid. Sensory analysis of sponge cakes revealed differences in crust color, sweetness and legume flavor, with minimal effect on astringency. Chickpea and lentil DFp are suggested as preferred alternatives because of their to milder sensory impact.CONCLUSIONOverall, eggs in cake formulation can be substituted by plant-based protein produced by dry fractionation. However, further research is essential to evaluate the nutritional characteristics. (c) 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

BACKGROUND:According to Neapolitan Pizza Traditional Specialty Guaranteed (TSG) regulation, Mozzarella di Bufala Campana and Fiordilatte mozzarella are the exclusive cheeses to be used, together with tomato and extra virgin olive oil (EVOO), to season pizza in the "Margherita" variant. However, the so-called "Pizza mozzarella", that is a diary product having lower moisture content and a longer shelf life than Mozzarella di Bufala Campana and Fiordilatte mozzarella, is widely used in many pizzerias, both in Italy and abroad. Therefore, we investigated its quality, in comparison with Mozzarella di Bufala and Fiordilatte mozzarella, as well as its effect on the quality of the Margherita pizza. METHODS:Chemical and sensory analyses were conducted on mozzarella samples and on baked pizza topping samples. RESULTS:The results revealed a better quality of pizza with Mozzarella di Bufala and Fiordilatte mozzarella for their higher antioxidant activity, oxidative stability and lower amount of undesired volatile compounds. CONCLUSIONS:The use of Mozzarella di Bufala and Fiordilatte mozzarella in the preparation of Margherita pizza improves its quality, especially if these mozzarella types are combined with other high-quality ingredients, namely tomato sauce and EVOO, characterized by the presence of antioxidant compounds (e.g., α-tocopherol not affected by the heat treatment of pizza baking.

Meat analogs are developed in response to environmental concerns, health conscious, and ethical consumer choices. Advancements in texturization processes with respect to the optimization of extrusion cooking, shear cell, and 3D printing are thought be essential to maintain future consumer interest. Here, we describe both thermal and nonthermomechanical treatments based on peculiar gelation mechanisms of ingredients. The combination of two or more different technologies is a promising strategy to enhance textural, nutritional, and sensory properties. Examples include integrating extrusion with shear cell, using new rotating die geometries, or combining fermentations with structuring processes. Other innovations explore sustainable protein sources and additives and nonprotein ingredients to improve textural properties, although the latter may raise concerns about acceptance and sustainability.

BACKGROUND:trans-Resveratrol (TR) is a well-known phytochemical compound with important biological properties. It can be recovered from agri-food by-products or wastes, such as vine shoots. Once recovered, its concentration should be measured, possibly in a green, non-destructive, and efficient manner. With these premises, this work aimed to explore the feasibility of excitation-emission fluorescence spectroscopy combined with chemometrics for the analysis of TR in raw extracts obtained from vine shoots. A total of 75 extracts were produced and analyzed by ultra-performance liquid chromatography method with diode array detection (UPLC-DAD) and spectrofluorimetry. Then, the feasibility of two calibration strategies for TR quantitation was assessed - a parallel factor analysis (PARAFAC)-based calibration and the N-way partial least squares (NPLS) regression. RESULTS:The extracts showed variable TR content, the excitation/emission maxima of which were at around 305/390 nm, respectively. The best PARAFAC-based calibration allowed a root mean square error of prediction (RMSEP) of 22.57 mg L-1, and a relative prediction deviation (RPD) of 2.91 to be obtained but a large number of PARAFAC components should be considered to improve the predictions. The results of the NPLS regression were slightly better, with a RMSEP of 19.47 mg L-1, and an RPD of 3.33 in the best case. CONCLUSION:Fluorescence could be an alternative analytical technique to measure TR in complex samples. Chemometric tools allowed the identification of the TR signal in the fluorescence landscapes, which could be further used for its non-destructive quantitation. The need for a more accurate criterion for optimal PARAFAC complexity emerged. © 2024 Society of Chemical Industry.

The popularity of adding pulse flours to baked goods is growing rapidly due to their recognised health benefits. In this study, increasing amounts (3, 7, 10, and 15%) of white lupin flour (Lupinus albus L.) and of protein concentrate from narrow-leaved lupin (Lupinus angustifolius L.) were used as replacements for durum wheat semolina to prepare bread, and their effects on the physicochemical properties of the flour blends, as well as the technological and sensory qualities of bread, were evaluated. The addition of protein concentrate from narrow-leaved lupin and white lupin flour increased the water binding capacity and the leavening rate compared to pure semolina. A farinograph test indicated that the dough development time had a slight but significant tendency to increase with the addition of lupin flour and protein concentrate of narrow-leaved lupin, while had a negative effect on the stability of dough. The alveograph strength decreased (225, 108, and 76 × 10−4 J for dough made with semolina, 15% of protein concentrate from narrow-leaved lupin, and 15% of white lupin flour, respectively), whereas there was an upward trend in the P/L ratio. Compared to re-milled semolina, the samples with lupin flour and protein concentrate from narrow-leaved lupin had low amylase activity, with falling number values ranging from 439 s to 566 s. The addition of the two different lupin flours lowered the specific volumes of the breads (2.85, 2.39, and 1.93 cm3/g for bread made from semolina, from 15% of protein concentrate from narrow-leaved lupin, and from 15% of white lupin flour, respectively) and increased their hardness values (up to 21.34 N in the bread with 15% of protein concentrate from narrow-leaved lupin). The porosity of the loaves was diminished with the addition of the two lupin flours (range of 5–8). The sensory analysis showed that the addition of white lupin flour or protein concentrate from narrow-leaved lupin did not impart any unpleasant flavours or odours to the bread. To conclude, the use of lupin in breadmaking requires adjustments to strengthen the gluten network but does not require a deflavouring process.

The use of nitrite and nitrate in meat products has been questioned due to the generation of N-nitroso compounds with carcinogenic effects. Thus, research has been focused on their replacement with several alternatives. This study is focused on evaluating the effects of a commercial olive leaf extract (OLE), marketed as dietary supplement, on protein and lipid oxidation, N-nitrosamine content and sensory properties of industrial sausages at the end of the ripening period. Five different formulations were prepared: F1 (OLE: 1000 mg/kg; NO2-NO3: 0 mg/kg), F2 (OLE: 1000 mg/kg; NO2-NO3: 75-75 mg/kg), F3 (OLE: 0 mg/kg; NO2-NO3: 0 mg/kg), F4 (OLE: 0 mg/kg; NO2-NO3: 75-75 mg/kg), F5 (OLE: 500 mg/kg; NO2-NO3: 35-35 mg/kg). The use of OLE in combination with a reduced dose of nitrite and nitrate (F5) significantly reduced the lipid and protein oxidation (p < 0.05) compared to the formulation with synthetic additives alone (F4). No differences were observed in terms of textural properties with the samples without the extract. The OLE did not affect the microbiological quality and enabled a significant reduction in the N-nitrosamines content. However, the addition of OLE decreased the intensity of red colour and determined the insurgence of a slight bitter taste in the sausages.

Abstract Flatbreads are particularly prevalent in the Mediterranean region, including Italy, where each community has its unique traditional recipe, preparation method, and baking system. This traditional narrative review provides an overview of the Italian flatbreads that have achieved national or international quality recognitions. The aims of this study are, firstly, to scientifically evaluate these flatbreads and establishing a catalog that includes both technical and cultural information, which are currently missing in the international scientific literature and, secondly, to conduct a comparative analysis of the technical and cultural diversity of traditional Italian flatbreads, outlining areas for future research development. The examined flatbreads were found to be characterized by considerable diversity, reflecting the Italian region’s diverse culinary heritage. The formulation is generally simple and includes flour, water, possibly yeast, and salt. Additional ingredients are region dependent, reflecting local availability, and include fats of animal origin, or ham, mostly found in flatbreads from Northern Italy, while olive oil or EVOO is common in flatbreads of Tuscany, Liguria, and Sardinia. The types of flour also differ regionally: Besides soft wheat flour, durum wheat semolina is used in southern Italy and Sardinia, chestnut flour in Tuscany, rye flour in Alto Adige, chickpea flour in Liguria, and corn flour in central Italy. Historically, high-extraction flour and sourdough were largely used but have been replaced by refined flour and commercial baker’s yeast over time. Flash baking (short time, high temperature) is generally adopted, and some flatbreads, typical of Sardinia, are baked twice, resulting in complete dryness and long shelf-life. In contrast, quickly prepared unleavened bread is a staple in the Tuscan-Emilian Apennines, Lunigiana, and the Po Valley. Overall, these results suggest encouraging the revival of the ancient baking tradition of using high-extraction flours and sourdough fermentation, which today are almost lost. Reintroducing these methods could increase the fiber, mineral and, vitamin content and ensure a rich sensory profile. Further research could focus on improving the nutritional quality, particularly, through salt reduction, acrylamide levels mitigation, and protein content increase. The lack of historical information highlights the need to perform historical research to gain a deeper understanding of origins, evolution and characteristics of Italian flatbreads. Graphical Abstract