Variation, During Shelf Life, of Functional Properties of Biscuits Enriched with Fibers Extracted from Artichoke ( L.)

Overview

Journal Nutrients

Date 2023 Aug 12

PMID 37571267

Authors

Francisco Jose San Jose

Montserrat Collado-Fernandez

Pino P Alvarez-Castellanos

Affiliations

Soon will be listed here.

Abstract

To boost revaluation of industrial by-products of artichoke, this research tries to determine the stability throughout storage of phenolic compounds and their antioxidant activity in biscuits enriched with fiber-rich powders extracted from b y-products of artichokes (FRPA). To determine the most stable extraction method, biscuits were formulated with FRPA extracted by two different environmentally friendly extraction solvents: water (W) and a solution of 1% CaCl∙5HO (CA) and compared with biscuits made with pea fiber (P) and control biscuits (B) without fiber added. Initially and during storage, the biscuits enriched with FRPA (W, CA) showed a higher content of bioavailable polyphenols and antioxidant activity compared to the control biscuits (B) and the reference fiber (P, pea fiber). In conclusion, FRPA are an excellent source of bioavailable fiber with antioxidant activity, but especially the FRPA extracted with 1% CaCl∙5HO (CA), and they could present a good alternative to the use of pea fiber.

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