Valorization of Artichoke Bracts in Pasta Enrichment: Impact on Nutritional, Technological, Antioxidant, and Sensorial Properties

Antioxidants, Journal Year: 2025, Volume and Issue: 14(4), P. 475 - 475

Published: April 16, 2025

The incorporation of artichoke bracts, a by-product processing, into pasta formulations represents an innovative approach to enhancing the nutritional and functional properties this staple food while promoting environmental sustainability. This study aimed evaluate impact powder (AP) enrichment (10% w/w replacement semolina) on technological, nutritional, antioxidant, sensory pasta. enriched (P-AP) was compared control (P-CTR) through comprehensive physicochemical analyses, including cooking performance, polyphenol characterization, in vitro digestion. Polyphenol analysis revealed that chlorogenic acid, dicaffeoylquinic acids, flavonoids accounted for 87% total identified phenolic compounds P-AP. Despite 42% reduction free polyphenols due cooking, digestion 47% increase polyphenols, attributed release bound polyphenols. Antioxidant assays (DPPH, ABTS, FRAP) confirmed significantly higher antioxidant capacity P-AP P-CTR. Additionally, exhibited lower predicted glycemic index (pGI = 56.67) than 58.41), beneficial feature blood glucose regulation. Sensory highlighted distinct differences between samples, with showing stronger vegetal, artichoke, legume-like notes, as well intensity bitterness astringency. While panelists rated P-CTR overall liking, maintained acceptable characteristics. These findings support valorization by-products production, demonstrating their potential enhance quality contributing circular economy.

Language: Английский

Characterization and functional application of artichoke bracts: enrichment of bread with health promoting compounds

LWT, Journal Year: 2024, Volume and Issue: unknown, P. 117256 - 117256

Published: Dec. 1, 2024

Language: Английский