Effect of chlorophyll removal and particle size upon the nutritional and technological properties of powdered by‐products from artichoke (Cynara scolymus, L.) industrial canning

Abstract

In this study, the effect of the particle-size fractionation (Ø < 0.212 mm and 0.212 mm < Ø < 0.991 mm) and chlorophyll extraction on the nutritional and technological properties of the powdered artichoke ingredient was evaluated. The contents of minerals, protein, fat, carbohydrates and dietary fibre together with the content in bioactive compounds such as inulin and phenolics were determined. Other properties such as water-and oil-holding capacities, water activity and antioxidant capacity were measured. The ingredient with chlorophyll and the lowest particle size presented the highest phenolic content and antioxidant capacity (8.4 mg of vitamin C equivalents per 100 g of dry matter) and water-and oil-holding capacities. The removal of chlorophyll increased the oil-holding capacity (from 59.7% to 94.6%), which was much higher than in the coarse ingredient (34%), but has a deleterious effect reducing the antioxidant capacity and the inulin content. The ingredients also showed high dietary fibre (22.5-33%), inulin (9-16%) and mineral (7.5-7.8%) contents. Although the ingredient with chlorophyll and smaller particle size had the higher antioxidant capacity, the removal of chlorophyll improved the technological properties to be used as food ingredient without affecting significantly to the nutritional value.

Artichoke Industrial Waste in Durum Wheat Bread: Effects of Two Different Preparation and Drying Methods of Flours and Evaluation of Quality Parameters during Short Storage

“…As described by Ruiz-Cano et al [ 23 ], the bracts and stems were separated from the hearts of the flower heads by taking 20–25 bracts from each artichoke, while the stems were cut transversely to obtain homogeneous cylindrical portions of 15.0 ± 0.5 mm in length.…”

Globe Artichoke (Cynara scolymus L.) By-Products in Food Applications: Functional and Biological Properties

“…The extraction can affect the color, too; in fact, by comparing extracts obtained by acid and enzymatic hydrolysis, differences in brightness, color, and tones (red, blue, green, and yellow) can be registered, and the use of enzymes results in an increase in brightness and color, without tones changing. The presence of chlorophyll can modify the ABPs' color properties, decreasing brightness and red/green tones [89,90].…”

“…Inulin is a fructan-type polysaccharide composed of (2→1) linked β-D-fructosyl residues with the end part usually represented by an (1↔2) α-D-glucose. Its DP and MW affect the rheological properties and potential applications as a gelling or emulsion agent [89,91]. Pectin is a polysaccharide backbone of α-1,4-linked D-galacturonic acids (GalA), made of three polysaccharide domains: homogalacturonic (HG), rhamnogalacturonic-I (RG-I), and rhamnogalacturonic-II (RG-II).…”

“…In fact, its removal is fundamental to obtain products with an ideal value of low water activity (a w 0.6) and high water (WHC)-and oil (OHC)-holding capacity. These characteristics not only contribute to reducing the microbial growth and to increasing food products' shelf life, but also to improving water retention during baking processes, also influencing the product palatability [89].…”

Novel Approaches for the Recovery of Natural Pigments with Potential Health Effects

“…Singh et al 133 determined the total chlorophyll content in the byproducts of kale (Brassica oleracea L.) of three commercial cultivars, such as Siberian Kale, Khanyari, and Japanese Green, which had values of 134.92, 157.01, and 169.89 mg/100 g dry weight, respectively. Ruiz-Cano et al 134 investigated the chlorophylls content in artichoke (Cynara scolymus, L. cv. blanca de tudela) byproducts, which consist of the raw outer bracts and stems removed mechanically from the artichoke heads.…”