Artichoke By-Products Valorization for Phenols-Enriched Fresh Egg Pasta: A Sustainable Food Design Project

Tiziana Amoriello (), Francesco Mellara, Stefania Ruggeri, Roberto Ciorba, Danilo Ceccarelli and Roberto Ciccoritti ()
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Tiziana Amoriello: CREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy
Francesco Mellara: CREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy
Stefania Ruggeri: CREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy
Roberto Ciorba: CREA Research Centre for Olive, Citrus and Tree Fruit, Via di Fioranello 52, 00134 Rome, Italy
Danilo Ceccarelli: CREA Research Centre for Olive, Citrus and Tree Fruit, Via di Fioranello 52, 00134 Rome, Italy
Roberto Ciccoritti: CREA Research Centre for Olive, Citrus and Tree Fruit, Via di Fioranello 52, 00134 Rome, Italy

Sustainability, 2022, vol. 14, issue 22, 1-16

Abstract: More healthy and sustainable food are nowadays desirable to improve human health and protect the planet’s resources. From this perspective, the aim of this study is to investigate artichoke ( Cynara scolymus L.) by-products as a potential source of phenolic compounds and to use these compounds to design new fresh egg pasta formulation. Sustainable extraction was carried out using ultrasound-assisted extraction (UAE) and chemometric techniques, such as the Response Surface Methodology (RSM). UAE process parameters (temperature and time) and solvent composition (ethanol aqueous mixtures) were optimized using a three-level Box–Behnken design, in order to carry out the maximum yield in phenols. Under the optimal conditions (temperature: 60 °C; time: 60 min; solvent: 50% ethanol:water), the amount of phenolics (TPC) was 22.4 ± 0.2 mg GAE g −1 d.w., characterized mainly by dicaffeoylquinic acid (32.8 ± 0.6 mg CAE g −1 d.w.) and chlorogenic acid (14.1 ± 0.2 mg CAE g −1 d.w.). Hence, the polyphenols extract was used as an ingredient to design a new formulation of functional fresh egg pasta. Four recipes with soft wheat and semolina (P 1 and P 2 ) and with soft wheat alone (P 3 and P 4 ) were prepared. Compared with control pastas (P 1 and P 3 ), the enriched ones (P 2 and P 4 ) showed a higher polyphenol content, especially for P 4 (1.86 ± 0.03 mg GAE g −1 d.w. for P 1 , 2.05 ± 0.02 mg GAE g −1 d.w. for P 2 , 1.92 ± 0.03 mg GAE g −1 d.w. for P 3 , 2.04 ± 0.02 mg GAE g −1 d.w. for P 4 ). A high decrease in TPC was observed as a result of the cooking process, especially for the two control formulations (−71% for P 1 and −70% for P 3 ) in comparison with P 2 (−64%) and P 4 (−55%). At last, to assess the antimicrobial effect of artichoke by-products on fresh pasta and to monitor its spoilage, we used image analysis. Corresponding to a higher TPC content, P 2 and P 4 showed an extended shelf life of 16% and 33%, respectively, probably due to the antioxidant activity of artichoke. The new fresh egg pasta enriched with polyphenols extracted from artichoke by-products showed very good nutritional and technological characteristics, even after cooking, confirming the good potentiality of artichoke by-products in the design of new, healthy, and sustainable food products.

Keywords: artichoke; by-products; phenolic compounds; green extraction; food design; Response Surface Methodology; fresh egg pasta (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2022
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