Phenolic Composition and Antioxidant, Anti-Inflammatory, Cytotoxic, and Antimicrobial Activities of Cardoon Blades at Different Growth Stages

Novel cold and thermally pasteurized cardoon-enriched functional smoothie formulations: A zero-waste manufacturing approach

This study investigated the potential of incorporating cardoon (Cynara cardunculus L.) blades as bioactive and dietary fiber ingredients in vegetable/fruit-based smoothies, within a zero-waste approach. The smoothie formulations were pasteurized by high-pressure (550 MPa for 3 min, HPP) and thermal (90 °C for 30 s, TP) treatments and stored at 4 °C for 50 days. Cardoon-fortified smoothies exhibited higher viscosity, darker color, increased phenolic compound levels, and greater anti-inflammatory and antioxidant activities. Furthermore, the cardoon blade ingredients contributed to a more stable dietary fiber content throughout the smoothies' shelf-life. HPP-processed smoothies did not contain sucrose, suggesting enzymatic activity that resulted in sucrose hydrolysis. All beverage formulations had low or no microbial growth within European limits. In conclusion, the fortification of smoothies with cardoon blades enhanced bioactive properties and quality attributes during their shelf-life, highlighting the potential of this plant material as a potential functional food ingredient in a circular economy context.

Cistus, Acacia, and Lemon verbena Valorization through Response Surface Methodology: Optimization Studies and Potential Application in the Pharmaceutical and Nutraceutical Industries

Cistus ladanifer L., Acacia dealbata L., and Aloysia citrodora Paláu were subject to an optimization procedure for two extraction techniques (heat-assisted extraction (HAE) and ultrasound-assisted extraction (UAE)). The extracts were then analyzed by HPLC-DAD-ESI/MS for their phenolic profile (cistus-15 compounds, acacia-21 compounds, and lemon verbena-9 compounds). The response surface methodology was applied, considering four varying factors: ethanol percentage; extraction time; temperature/power; and S/L ratio, generating two responses (the major phenolic compound, or family of compounds, and the extraction yield). For cistus, both techniques optimized the extraction yield of punicalagins, with UAE proving to be the most efficient extraction method (3.22% ethanol, 22 min, 171 W, and 35 g/L). For acacia, HAE maximized the extraction of procyanidin (74% ethanol, 86 min, 24 °C, and 50 g/L), and UAE maximized the content of myricetin (65% ethanol, 8 min, 50 W, and 50 g/L). For lemon verbena, HAE favored the extraction of martynoside (13% ethanol, 96 min, 49 °C and 17 g/L) and forsythiaside UAE (94% ethanol, 25 min, 399 W, and 29 g/L). The optimal conditions for the extraction of compounds with high added value and potential for use in pharmaceuticals and nutraceuticals were defined.

Insights into the phenolic composition and in vitro bioactivity of cardoon capitulum: A nutraceutical-oriented valorization study

The capitulum constituents (stigma, corolla, bracts, pappus, and receptacle) of seven cardoon cultivars were studied for their polyphenolic composition and bioactive properties. Fifteen phenolic compounds were identified, secoiridoid, secoxyloganin, and apigenin-O-hexuronoside in higher concentrations. The bracts had the highest concentration of phenolic compounds, and the corolla had the greatest variety. The corolla of F4-1-4 and F1-34-1 cultivars, and bracts of F1-1-1, F1-19-4, and F4-37-1 cultivars revealed the greatest capacity to inhibit the thiobarbituric acid reactive substances formation (IC50 of 38 and 40.4 µg/mL, respectively). The corolla of F1-34-1 cultivar showed higher antihaemolytic activity than the positive control Trolox (IC50 5.5 vs. 20 µg/mL). Bracts of the F4-25-2 cultivar showed higher cytotoxic activity. No hepatotoxicity or anti-inflammatory effects were presented by the studied samples. These bioactivities exhibit a significative correlation with phenolic compounds, in particular flavonoids. Antimicrobial capacity was also observed, with all samples presenting higher antifungal potential than positive controls.

The wide spectrum of industrial applications for cultivated cardoon (Cynara cardunculus L. var. Altilis DC.): A review

Cynara cardunculus L. var. altilis DC. belongs to the Asteraceae family and is widely used. This species is integrated into the Mediterranean diet and has broad applicability due to its rich chemical composition. Its flowers, used as a vegetable coagulant for gourmet cheese production, are rich in aspartic proteases. Leaves are rich in sesquiterpene lactones, the most abundant being cynaropicrin, while stems present a higher abundance of hydroxycinnamic acids. Both classes of compounds exhibit a wide range of bioactive properties. Its chemical composition makes it applicable in other industrial sectors, such as energy (e.g., manufacturing of biodiesel and biofuel) or paper pulp production, among other biotechnological applications. In the last decade, cardoon has been identified as a competitive energy crop, constituting an opportunity for the economic recovery and development of the rural areas of the Mediterranean basin. This article reviews the chemical composition, bioactive properties, and multifaceted industrial applications of cardoon.

Plant Antioxidants in Dry Fermented Meat Products with a Healthier Lipid Profile

Consumers' perception of meat products has changed in recent years, which has led to an increased interest in healthier meat products. In response to this demand, academia and industry have made efforts to reformulate meat products, especially dry fermented meat products, which are known for their high fat contents, mainly saturated fat. The use of plant or marine oils stabilized in emulsion gels (EGs) or oil-bulking agents (OBAs) as animal fat replacers has been one of the most advantageous strategies to reformulate dry fermented meat products with a healthier lipid content (quality and quantity), but an increase in their polyunsaturated fatty acid content can trigger a significant increase in lipid oxidation, negatively affecting sensory and nutritional quality. The use of antioxidants is the main strategy to delay this deteriorative reaction, but the controversy around the safety and toxicity of synthetic antioxidants has driven consumers and industry toward the use of plant antioxidants, such as phenolic compounds, carotenoids, and some vitamins and minerals. This review provides information about the use of plant antioxidants to control lipid oxidation of dry fermented meat products with healthier lipids.