Durum wheat pasta is one of the iconic foods of the Mediterranean Diet and the Italian food tradition, appreciated for its nutritional qualities and the central role it plays in the national agri-food economy. Pasta quality does not depend on the size or whether the producer is “artisanal” or “industrial”, but rather on the objective characteristics of the finished products, which are strongly influenced by the raw materials and, above all, the technological process used.

Among the various production phases, drying is the most critical step for the final quality of pasta. In particular, temperatures and processing times significantly impact the nutritional and functional properties of the product. Rapid processes at high temperatures promote the Maillard reaction, a set of chemical reactions involving sugars and amino acids, leading to the formation of compounds that reduce the bioavailability of lysine, an essential amino acid.

Furosine, which originates from the hydrolysis of Amadori compounds formed in the initial stages of the Maillard reaction, is considered a sensitive indicator of thermal and nutritional damage to pasta. High furosine levels are generally associated with rapid drying at high or very high temperatures, while lower levels characterize pasta dried slowly at low temperatures, which better preserve nutritional value and quality characteristics.

For these reasons, furosine determination is an effective quality marker, useful both for monitoring the production process and for promoting high-end pasta. Monitoring furosine also allows for verification of the consistency between the process declarations on the label and the actual processing conditions, contributing to market transparency and consumer protection.

Vanessa Gannetti, Maurizio Boccacci Mariani, Paola Mannino
Department of Management – Sapienza University of Rome