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

• DOI: 10.20944/preprints202503.1937.v1
• Publication Date: 2025-03-28T00:52:39Z
• Authors: Anna Rita Bavaro; Palmira De Bellis; Vito Linsalata; Serena Rucci; Stefano Predieri; Marta Cianciabella; Rachele Tamburino; Angela Cardinali
• Keywords: free and bound polyphenols; enriched pasta; food by-products; Therapeutics. Pharmacology; RM1-950; <i>Cynara cardunculus</i> var. <i>scolymus</i>; outer bracts; functional foods; Article

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 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 physico-chemical 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.