The ice plant is a species that is grown mainly in the dry regions of the American West and contains various minerals and ingredients beneficial for human health, such as inositol and beta-carotene. With the growing trend towards healthy foods, pasta consumption has also increased. Pasta is a convenient and low-glycemic-index food that is composed mainly of carbohydrates, proteins, lipids, dietary fiber, and trace amounts of minerals. The optimal mixing ratio was evaluated to produce pasta of the highest quality in terms of blood sugar elevation and antioxidant efficacy. The components and minerals of the ice plant, including D-pinitol and inositol, were analyzed, and 20 essential amino acids were identified. In this study, we also investigated the quality and characteristics of ice plant paste and eggs, as well as the quality, antioxidant activity, and formulation of raw materials mixed with ice plant at different ratios. Optimal conditions were found to be 46.73 g of ice plant paste in 100 g of durum wheat flour, 20.23 g of egg, and 2 g of salt, providing a way to develop fresh pasta that enhances the health benefits of ice plant paste without excessive moisture and other ingredients.

The ice plant (Mesembryanthemum crystallinum L.) is a type of succulent known to contain various minerals and beneficial compounds and is enriched in compounds exhibiting a diversity of bioactivity. This study aims to determine the potential antioxidant and anti-inflammatory effects of the ice plant by organs (cotyledon, stem, and leaf). The ice plant ethanol extract showed that antioxidant activity, measured by the DPPH radical scavenging ability (51.79 ± 4.18%), and hydroxyl radical scavenging activities (6.57 ± 0.29%) had lower levels than those of control BHT, but had higher antioxidant activity in the leaves of the ice plant, while ABTS+ (58.91 ± 7.23%) and Fe2+ chelating activity (16.89 ± 1.68%) showed high antioxidant activity in the cotyledon. Total polyphenols (115.43 ± 0.47 mg QE/g) and flavonoid contents (1218.07 ± 1.00 mg GAE/g) were notably high in the cotyledon. UHPLC-TOF/HRMS analyses identified 17 polyphenolic compounds of ice plants. The main constituents of the extracts obtained in this study were flavonoids, including their O-glycosides, and compounds not previously described were found. The production of NO as a major indicator of the inflammatory response was found to decrease at 100 and 300 μg/mL (p < 0.05). The levels of the inflammatory cytokines TNF-α in 10 μg/mL (p < 0.05), 50, 100, and 300 μg/mL (p < 0.000); IL-6 in 100 and 300 μg/mL (p < 0.01); and IL-1β in 50, 100 μg/mL (p < 0.01), and 300 μg/mL (p < 0.05) confirmed that the anti-inflammatory effect was exhibited by inhibiting the production of inflammatory cytokines according to the concentration of each organ of the ice plant.