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

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% CaCl2 & BULL;5H(2)O (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% CaCl2 & BULL;5H(2)O (CA), and they could present a good alternative to the use of pea fiber.

Automated summary

The purpose of this research was to enhance the value of artichoke industrial by-products by determining the stability of phenolic compounds and their antioxidant activity in biscuits enriched with fiber-rich powders extracted from artichoke by-products (FRPA) during storage. Biscuits were formulated with FRPA extracted using water (W) and a solution of 1% CaCl2•5H(2)O (CA), and compared with biscuits made with pea fiber (P) and control biscuits (B). The results showed that the FRPA-enriched biscuits (W, CA) had a higher content of bioavailable polyphenols and antioxidant activity than the control biscuits (B) and the reference fiber (P) both initially and during storage. In conclusion, FRPA, especially those extracted with 1% CaCl2•5H(2)O (CA), are an excellent source of bioavailable fiber with antioxidant activity and could be a good alternative to pea fiber.