Artichoke by Products as a Source of Antioxidant and Fiber: How It Can Be Affected by Drying Temperature

Abstract

The reuse of food industry by-products constitutes one of the essential pillars of the change from a linear to a circular economic model. Drying is one of the most affordable techniques with which to stabilize by-products, making their subsequent processing possible. However, it can affect material properties. The objective of this study was to assess the effect of the drying temperature on the drying kinetics and final quality of the main artichoke processing by-products, bracts and stems, which have never been studied as independent materials. For this purpose, air drying experiments at different temperatures (40, 60, 80, 100 and 120 °C) were carried out. The alcohol insoluble residue (AIR) and the total phenolic content (TPC), antioxidant capacity (AC) and vitamin C (VC) of the fresh and dried samples were determined. The bracts dried faster than the stems, increasing drying rate with temperature. The two by-products presented relatively large amounts of AIR, the content being higher in bracts, but better functional properties in stems. The TPC, AC and VC values of the dried samples decreased in relation to the fresh samples, with the temperatures of 40 °C (bracts) and 120 °C (stems) being the most adequate for the purposes of preserving these characteristics.

Food Industry Byproducts as Starting Material for Innovative, Green Feed Formulation: A Sustainable Alternative for Poultry Feeding

“…Artichoke ( Cynara scolymus L.) has been used as food and as a traditional remedy since ancient times due to its high quantities of bioactive compounds [ 59 , 60 , 61 ]. Much like the winemaking industry, the industrial processing of artichokes also generates large amounts of waste biomass [ 60 , 61 , 62 , 63 , 64 ]. These discarded materials still contain a large variety of bioactive compounds endowed with therapeutic properties [ 61 ].…”

“…Artichokes are also considered a rich source of vitamins C and K, as well as of microelements such as calcium, iron and zinc [ 67 ]. The byproducts extracted from artichokes can be used as fiber supplements in the functionalization of products [ 64 ] or they can be used as functional food or feed additives for animals [ 69 , 70 ]. Artichoke bracts are a good source of bioactive molecules.…”

Sorption Isotherms and Thermodynamic Properties of Pomegranate Peels

“…The desorption isotherms of pomegranate peels were experimentally determined in a temperature range from 20 to 50 • C by using the hygrometric method. For this purpose, peel pomegranate samples were placed into a sample holder and then into a laboratory convective oven at 60 • C. This temperature is widely used for the drying of food products and by-products because it represents a compromise solution between drying kinetics and the preservation of interesting compounds [22]. At different pre-set times, the samples were extracted and both water activity and moisture content were measured.…”

Quality and Functional Parameters of Fermented Milk Obtained from Goat Milk Fed with Broccoli and Artichoke Plant By-Products

“…Both vegetables are either destined for the processing industries or for fresh consumption. The food industry is interested in the inflorescences of broccoli and in the flower bud of artichoke, being approximately 25% of its total biomass [ 2 , 3 ], so generating large volumes of by-products and, consequently, having a significant environmental impact. However, in Southern Spain, there is a long tradition of using by-products from broccoli and artichoke to feed sheep and goats, which, to some extent, contributes to reduce their environmental impact [ 3 ].…”