Artichoke leaf extract powder: Sustainable production and potential culinary applications
International Journal of Gastronomy and Food Science,
Год журнала:
2025,
Номер
unknown, С. 101113 - 101113
Опубликована: Янв. 1, 2025
Язык: Английский
The bioaccessibility of phenolic compounds, nutritional quality, and textural properties of gluten‐free muffins enriched with artichoke leaves and green lentil protein isolate
Journal of Food Science,
Год журнала:
2025,
Номер
90(1)
Опубликована: Янв. 1, 2025
Abstract
Although
the
gluten‐free
market
is
expanding
and
offers
a
variety
of
products,
there
are
still
some
deficiencies
in
nutritional
sensory
quality
these
products.
Therefore,
this
study
explores
bioaccessibility
phenolic
compounds,
quality,
textural
properties
muffins
enriched
with
artichoke
leaves
green
lentil
protein
(GLP)
isolate,
two
novel
ingredients
introduced
together
for
first
time
context.
The
incorporation
GLP
isolate
aims
to
enhance
content,
while
evaluated
its
potential
improve
content
antioxidant
activity.
were
also
subjected
vitro
digestion
assess
compounds.
results
demonstrated
that
addition
increased
1.4
times,
contributed
total
(TPC),
flavonoid
(TFC),
activity
(TAA),
ash
by
2.1,
5.4,
3.2–3.5,
1.3
respectively.
Nevertheless,
hardness,
gumminess,
chewiness
(
p
<
0.05).
values
varied
between
138%
220%,
142%
206%,
40%
160%
TAA,
TPC,
TFC,
Chlorogenic
acid,
ferulic
quercetin
derivatives
found
as
main
compounds
undigested
all
phase
digestion.
This
provides
valuable
insights
into
development
functional
muffins,
highlighting
innovative
food
Practical
Application
shows
how
adding
can
make
them
healthier
boosting
their
protein,
antioxidants,
other
nutrients.
However,
became
more
nutritious,
texture
changes.
Food
companies
could
use
information
but
they
may
need
adjust
recipe
properties.
Язык: Английский
Phenolic characterization and nutraceutical evaluation of by‐products from different globe artichoke cultivars
Journal of the Science of Food and Agriculture,
Год журнала:
2025,
Номер
unknown
Опубликована: Март 22, 2025
Abstract
BACKGROUND
The
globe
artichoke
(
Cynara
cardunculus
var.
scolymus
L.)
is
extensively
cultivated
in
the
Mediterranean
region,
with
Italy
being
a
leading
producer.
Industrial
processing
of
plants
generates
substantial
amounts
residual
materials,
which
are
discarded
annually.
This
accumulation
biowaste
presents
environmental
challenges.
However,
these
by‐products
remain
rich
phytochemicals,
such
as
dietary
fibers,
phenolic
acids,
sesquiterpene
lactones,
flavonoids,
vitamins
and
minerals,
similar
to
those
found
edible
parts
plant.
present
study
aimed
evaluate
potential
by
analyzing
aqueous
extracts
(AEs)
from
seven
cultivars,
comprising
two
commercial
hybrids
five
local
varieties,
focusing
on
their
content,
antioxidant
activity,
prebiotic
potential.
RESULTS
primary
compounds
identified
AEs
were
hydroxycinnamates,
notably
5‐
O
‐caffeoylquinic
acid
3,5‐di‐
acid,
primarily
apigenin‐7‐
‐rutinoside,
luteolin
luteolin‐7‐
‐rutinoside.
These
bioactive
more
abundant
concentrations
exceeding
than
twofold.
Local
varieties
consistently
exhibited
higher
total
content
greater
determined
DPPH
(i.e.
2,2‐diphenyl‐1‐picrilyhydrazil)
assay.
Furthermore,
demonstrated
remarkable
potential,
supporting
robust
probiotic
cell
growth
resulting
acidification
compared
hybrids.
CONCLUSION
findings
highlight
for
valorizing
biowastes
supplements.
functional
properties
by‐products,
particularly
offer
promising
applications
food‐related
industries.
approach
not
only
leverages
nutritional
benefits,
but
also
addresses
concerns
biowaste.
©
2025
Author(s).
Journal
Science
Food
Agriculture
published
John
Wiley
&
Sons
Ltd
behalf
Society
Chemical
Industry.
Язык: Английский
Valorization of Artichoke Bracts in Pasta Enrichment: Impact on Nutritional, Technological, Antioxidant, and Sensorial Properties
Antioxidants,
Год журнала:
2025,
Номер
14(4), С. 475 - 475
Опубликована: Апрель 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.
Язык: Английский
Enhancing the Nutritional and Health-Related Properties of Taralli Through the Use of Pleurotus eryngii: Focus on Antioxidant and Anti-Inflammatory Properties
Antioxidants,
Год журнала:
2025,
Номер
14(5), С. 550 - 550
Опубликована: Май 3, 2025
In
this
study,
a
portion
of
whole
durum
wheat
semolina
was
replaced
with
Pleurotus
eryngii
powder
(PeP)
at
concentrations
5%
and
10%
(w/w)
to
produce
two
taralli
variants,
TPE5
TPE10.
The
impact
PeP
on
the
technological,
chemical,
physical,
sensory
properties
evaluated.
functional
characteristics
enriched
were
assessed
employing
HCT8
human
colon
carcinoma
cells
as
experimental
model.
inclusion
in
increased
total
dietary
fiber,
meeting
“high
fiber”
criteria
under
Regulation
1924/2006
while
also
enhancing
phenol
content.
higher
fiber
polyphenol
content
samples
contributed
significant
reduction
glycemic
index
starch
hydrolysis.
Treatment
PeP-enriched
resulted
notable
decrease
intracellular
ROS
levels
cells,
demonstrating
strong
antioxidant
potential.
Furthermore,
exerted
beneficial
effects
by
reducing
inflammation—evidenced
NFkB
phosphorylation
serine
536—and
promoting
apoptosis.
These
are
likely
mediated
through
regulation
oxidative
states.
Overall,
these
findings
indicate
that
enrichment
enhances
nutritional
profile
provides
potential
health
benefits,
reinforcing
its
role
valuable
ingredient.
Язык: Английский
Artichoke By-Product Extracts as a Viable Alternative for Shelf-Life Extension of Breadsticks
Foods,
Год журнала:
2024,
Номер
13(16), С. 2639 - 2639
Опубликована: Авг. 22, 2024
The
upcycling
of
agricultural
by-products
and
the
extension
shelf-life
staple
foods
represent
crucial
strategies
for
mitigating
consequences
food
losses
enhancing
competitiveness
agri-food
industry,
thus
facilitating
attainment
higher
financial
revenues.
This
is
particularly
relevant
global
artichoke
cultivation,
where
60–80%
its
biomass
discarded
annually.
present
study
investigated
potential
using
non-stabilized
polyphenol-rich
extracts
from
main
(bracts,
leaves,
stems)
to
fortify
extend
breadsticks.
incorporation
hydroalcoholic
at
two
addition
levels
(1000–2000
ppm)
resulted
in
an
increased
antioxidant
capacity
oxidative
stability
fortified
Rheological
tests
revealed
that
fortification
did
not
affect
dough’s
workability,
with
exception
leaf
extract.
While
a
slight
deterioration
texture
was
observed,
breadsticks
significantly
extended,
highest
addition,
without
any
visible
alteration
their
appearance.
stem
extract
demonstrated
most
promising
outcomes,
exhibiting
maximum
increase
69%
(DPPH)
estimated
by
62%
resulting
breadsticks,
prompting
utilizing
them
develop
nutritious
healthy
snacks
extended
shelf-life.
Язык: Английский