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Colombo R, Moretto G, Pellicorio V, Papetti A. Globe Artichoke ( Cynara scolymus L.) By-Products in Food Applications: Functional and Biological Properties. Foods 2024; 13:1427. [PMID: 38790727 PMCID: PMC11119529 DOI: 10.3390/foods13101427] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2024] [Revised: 04/27/2024] [Accepted: 05/02/2024] [Indexed: 05/26/2024] Open
Abstract
Globe artichoke (Cynara cardunculus var. scolymus L.) is widely cultivated in the Mediterranean area and Italy is one of the largest producers. A great issue is represented by its high amount of by-product, mainly consisting of external bracts and stems, but also of residual leaves, stalks, roots, and seeds. Artichoke by-products are rich in nutrients (carbohydrates and proteins) and bioactive compounds (polyphenols and terpenes) and represent potential ingredients for foodstuffs, functional foods, and food supplements, due to their functional and biological properties. In fact, artichoke by-products' components exhibit many beneficial effects, such as dyspeptic, prebiotic, antioxidant, anti-inflammatory, antiglycative, antimicrobial, anticarcinogenic, and hypolipidemic properties. Therefore, they can be considered potential food ingredients useful in reducing the risk of developing metabolic and age-related disorders. This work summarizes the economic and environmental impact of the recovery and valorization of artichoke by-products, focusing on rheological, physical, and biological properties of the different components present in each by-product and their different food applications.
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Affiliation(s)
- Raffaella Colombo
- Department of Drug Sciences, University of Pavia, Viale Taramelli 12, 27100 Pavia, Italy; (R.C.); (G.M.); (V.P.)
| | - Giulia Moretto
- Department of Drug Sciences, University of Pavia, Viale Taramelli 12, 27100 Pavia, Italy; (R.C.); (G.M.); (V.P.)
| | - Vanessa Pellicorio
- Department of Drug Sciences, University of Pavia, Viale Taramelli 12, 27100 Pavia, Italy; (R.C.); (G.M.); (V.P.)
| | - Adele Papetti
- Department of Drug Sciences, University of Pavia, Viale Taramelli 12, 27100 Pavia, Italy; (R.C.); (G.M.); (V.P.)
- C.S.G.I., University of Pavia, Viale Taramelli 12, 27100 Pavia, Italy
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2
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Chin ST, Boughton BA, Gay MCL, Russell AC, Wang Y, Nambiar V, McHenry MP, Holmes E, Nicholson JK, Loo RL. Unravelling inulin molecules in food sources using a matrix-assisted laser desorption/ionization magnetic resonance mass spectrometry (MALDI-MRMS) pipeline. Food Res Int 2024; 184:114276. [PMID: 38609208 DOI: 10.1016/j.foodres.2024.114276] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2023] [Revised: 03/21/2024] [Accepted: 03/24/2024] [Indexed: 04/14/2024]
Abstract
Inulin, a polysaccharide characterized by a β-2,1 fructosyl-fructose structure terminating in a glucosyl moiety, is naturally present in plant roots and tubers. Current methods provide average degrees of polymerization (DP) but lack information on the distribution and absolute concentration of each DP. To address this limitation, a reproducible (CV < 10 %) high throughput (<2 min/sample) MALDI-MRMS approach capable of characterizing and quantifying inulin molecules in plants using matched-matrix consisting of α-cyano-4-hydroxycinnamic acid butylamine salt (CHCA-BA), chicory inulin-12C and inulin-13C was developed. The method identified variation in chain lengths and concentration of inulin across various plant species. Globe artichoke hearts, yacón and elephant garlic yielded similar concentrations at 15.6 g/100 g dry weight (DW), 16.8 g/100 g DW and 17.7 g/100 g DW, respectively, for DP range between 9 and 22. In contrast, Jerusalem artichoke demonstrated the highest concentration (53.4 g/100 g DW) within the same DP ranges. Jerusalem artichoke (DPs 9-32) and globe artichoke (DPs 9-36) showed similar DP distributions, while yacón and elephant garlic displayed the narrowest and broadest DP ranges (DPs 9-19 and DPs 9-45, respectively). Additionally, qualitative measurement for all inulin across all plant samples was feasible using the peak intensities normalized to Inulin-13C, and showed that the ratio of yacón, elephant garlic and Jerusalem was approximately one, two and three times that of globe artichoke. This MALDI-MRMS approach provides comprehensive insights into the structure of inulin molecules, opening avenues for in-depth investigations into how DP and concentration of inulin influence gut health and the modulation of noncommunicable diseases, as well as shedding light on refining cultivation practices to elevate the beneficial health properties associated with specific DPs.
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Affiliation(s)
- Sung-Tong Chin
- Australian National Phenome Centre, Health Futures Institute, Murdoch University, Perth, WA 6150, Australia.
| | - Berin A Boughton
- Australian National Phenome Centre, Health Futures Institute, Murdoch University, Perth, WA 6150, Australia.
| | | | - Alyce C Russell
- Australian National Phenome Centre, Health Futures Institute, Murdoch University, Perth, WA 6150, Australia.
| | - Yimin Wang
- Australian National Phenome Centre, Health Futures Institute, Murdoch University, Perth, WA 6150, Australia.
| | - Vimalnath Nambiar
- Australian National Phenome Centre, Health Futures Institute, Murdoch University, Perth, WA 6150, Australia; Centre for Computational and Systems Medicine, Health Futures Institute, Murdoch University, Perth, WA 6150, Australia.
| | | | - Elaine Holmes
- Australian National Phenome Centre, Health Futures Institute, Murdoch University, Perth, WA 6150, Australia; Centre for Computational and Systems Medicine, Health Futures Institute, Murdoch University, Perth, WA 6150, Australia; Nutrition Research, Department of Metabolism, Nutrition and Reproduction, Faculty of Medicine, Imperial College London, Sir Alexander Fleming Building, London SW7 2AZ, UK.
| | - Jeremy K Nicholson
- Australian National Phenome Centre, Health Futures Institute, Murdoch University, Perth, WA 6150, Australia; Centre for Computational and Systems Medicine, Health Futures Institute, Murdoch University, Perth, WA 6150, Australia; Institute of Global Health Innovation, Imperial College London, London SW7 2NA, UK.
| | - Ruey Leng Loo
- Australian National Phenome Centre, Health Futures Institute, Murdoch University, Perth, WA 6150, Australia; Centre for Computational and Systems Medicine, Health Futures Institute, Murdoch University, Perth, WA 6150, Australia.
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Laghezza Masci V, Alicandri E, Antonelli C, Paolacci AR, Marabottini R, Tomassi W, Scarascia Mugnozza G, Tiezzi A, Garzoli S, Vinciguerra V, Vettraino AM, Ovidi E, Ciaffi M. Cynara cardunculus L. var. scolymus L. Landrace "Carciofo Ortano" as a Source of Bioactive Compounds. PLANTS (BASEL, SWITZERLAND) 2024; 13:761. [PMID: 38592769 PMCID: PMC10976138 DOI: 10.3390/plants13060761] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/06/2024] [Revised: 03/06/2024] [Accepted: 03/06/2024] [Indexed: 04/10/2024]
Abstract
The preservation of agricultural biodiversity and socioeconomic development are relevant both to enhance domestic production and to support innovation. In the search for new biomolecules, we have focused on the "Carciofo Ortano" landrace, growth in the northern part of the Lazio region. Artichoke cultivation generates substantial by-products, including leaves, stems, and roots, which could serve as valuable sources of biomolecules and prebiotic dietary fiber. To valorize the leaf waste of the "Carciofo Ortano" landrace, a multidisciplinary approach was applied. Chemical analysis using HPLC-DAD identified mono-O- and di-O-caffeoylquinic acids and the sesquiterpene cynaropicrin in all artichoke leaf extracts. SPME-GC/MS analyses detected aliphatic alcohols in the fresh leaf samples. Antiproliferative and cytotoxic studies on cancer (SH-SY5Y, MCF-7, MDA) and normal (MCF-10A) human cell lines revealed that leaf extracts induced a selective dose and time-dependent biological effect. While showing slight activity against environmental bacterial strains, artichoke leaf extracts exhibited significant antifungal activity against the phytopathogenic fungus Alternaria alternata. Overall, the results highlight the potential of "Carciofo Ortano" cultivation by-products as a rich source of biomolecules with versatile applications in humans, animals, and the environment.
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Affiliation(s)
- Valentina Laghezza Masci
- Department for the Innovation in Biological, Agrofood and Forestal Systems, Tuscia University, 01100 Viterbo, Italy; (V.L.M.); (E.A.); (C.A.); (A.R.P.); (R.M.); (W.T.); (G.S.M.); (A.T.); (V.V.); (A.M.V.); (E.O.)
| | - Enrica Alicandri
- Department for the Innovation in Biological, Agrofood and Forestal Systems, Tuscia University, 01100 Viterbo, Italy; (V.L.M.); (E.A.); (C.A.); (A.R.P.); (R.M.); (W.T.); (G.S.M.); (A.T.); (V.V.); (A.M.V.); (E.O.)
| | - Chiara Antonelli
- Department for the Innovation in Biological, Agrofood and Forestal Systems, Tuscia University, 01100 Viterbo, Italy; (V.L.M.); (E.A.); (C.A.); (A.R.P.); (R.M.); (W.T.); (G.S.M.); (A.T.); (V.V.); (A.M.V.); (E.O.)
| | - Anna Rita Paolacci
- Department for the Innovation in Biological, Agrofood and Forestal Systems, Tuscia University, 01100 Viterbo, Italy; (V.L.M.); (E.A.); (C.A.); (A.R.P.); (R.M.); (W.T.); (G.S.M.); (A.T.); (V.V.); (A.M.V.); (E.O.)
| | - Rosita Marabottini
- Department for the Innovation in Biological, Agrofood and Forestal Systems, Tuscia University, 01100 Viterbo, Italy; (V.L.M.); (E.A.); (C.A.); (A.R.P.); (R.M.); (W.T.); (G.S.M.); (A.T.); (V.V.); (A.M.V.); (E.O.)
| | - William Tomassi
- Department for the Innovation in Biological, Agrofood and Forestal Systems, Tuscia University, 01100 Viterbo, Italy; (V.L.M.); (E.A.); (C.A.); (A.R.P.); (R.M.); (W.T.); (G.S.M.); (A.T.); (V.V.); (A.M.V.); (E.O.)
| | - Giuseppe Scarascia Mugnozza
- Department for the Innovation in Biological, Agrofood and Forestal Systems, Tuscia University, 01100 Viterbo, Italy; (V.L.M.); (E.A.); (C.A.); (A.R.P.); (R.M.); (W.T.); (G.S.M.); (A.T.); (V.V.); (A.M.V.); (E.O.)
| | - Antonio Tiezzi
- Department for the Innovation in Biological, Agrofood and Forestal Systems, Tuscia University, 01100 Viterbo, Italy; (V.L.M.); (E.A.); (C.A.); (A.R.P.); (R.M.); (W.T.); (G.S.M.); (A.T.); (V.V.); (A.M.V.); (E.O.)
| | - Stefania Garzoli
- Department of Drug Chemistry and Technology, Sapienza University, 00185 Rome, Italy;
| | - Vittorio Vinciguerra
- Department for the Innovation in Biological, Agrofood and Forestal Systems, Tuscia University, 01100 Viterbo, Italy; (V.L.M.); (E.A.); (C.A.); (A.R.P.); (R.M.); (W.T.); (G.S.M.); (A.T.); (V.V.); (A.M.V.); (E.O.)
| | - Anna Maria Vettraino
- Department for the Innovation in Biological, Agrofood and Forestal Systems, Tuscia University, 01100 Viterbo, Italy; (V.L.M.); (E.A.); (C.A.); (A.R.P.); (R.M.); (W.T.); (G.S.M.); (A.T.); (V.V.); (A.M.V.); (E.O.)
| | - Elisa Ovidi
- Department for the Innovation in Biological, Agrofood and Forestal Systems, Tuscia University, 01100 Viterbo, Italy; (V.L.M.); (E.A.); (C.A.); (A.R.P.); (R.M.); (W.T.); (G.S.M.); (A.T.); (V.V.); (A.M.V.); (E.O.)
| | - Mario Ciaffi
- Department for the Innovation in Biological, Agrofood and Forestal Systems, Tuscia University, 01100 Viterbo, Italy; (V.L.M.); (E.A.); (C.A.); (A.R.P.); (R.M.); (W.T.); (G.S.M.); (A.T.); (V.V.); (A.M.V.); (E.O.)
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Bonasia A, Conversa G, Lazzizera C, Elia A. Characterization of Targeted Phenolic Compounds in Globe Artichoke Heads and Waste from Vegetatively and "Seed"-Propagated Genotypes. PLANTS (BASEL, SWITZERLAND) 2023; 12:2579. [PMID: 37447138 DOI: 10.3390/plants12132579] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/10/2023] [Revised: 07/04/2023] [Accepted: 07/04/2023] [Indexed: 07/15/2023]
Abstract
In the globe artichoke, both the edible portion and the waste biomass are recognized as valuable sources of bioactive compounds. For this study, heads with 30 cm-long floral stems including two to three leaves were harvested from five genotypes, which included two traditional vegetative-propagated varietal types ("Brindisino" and "Violetto di Foggia") and three "seed"-propagated hybrids ("Tempo", "Opal", and "Madrigal"). The study aimed to determine the total and individual polyphenolic concentrations (measured spectrophotometrically and using HPLC) and antioxidant activity (AA) in different artichoke parts, namely the "hearts" (H), head waste (HW), stem waste (SW), and leaf waste (LW). "Brindisino" SW exhibited the highest accumulation of luteolin (26,317 mg kg-1 F.W.), while "Tempo" H displayed the highest cynarin content (190 mg kg-1 F.W.). "Tempo" HW and H showed the highest levels of apigenin (640 mg kg-1 F.W.), and the greatest source of chlorogenic acid was found in the HW of "Opal" and the H of "Brindisino" (4300 mg kg-1 F.W.). The hybrids generally exhibited lower total polyphenolic concentrations than the traditional genotypes, particularly evident in the LW. The SW demonstrated the highest concentration of total polyphenols (18,000 mg kg-1 F.W.), followed by the edible H and non-edible HW (12,000 mg kg-1 F.W.), while the LW exhibited the lowest concentration (2000 mg kg-1 F.W.). Interestingly, the AA did not precisely align with the total polyphenolic concentration, showing slight variations between the examined parts and genotypes.
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Affiliation(s)
- Anna Bonasia
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, 71100 Foggia, Italy
| | - Giulia Conversa
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, 71100 Foggia, Italy
| | - Corrado Lazzizera
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, 71100 Foggia, Italy
| | - Antonio Elia
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, 71100 Foggia, Italy
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Corrias F, Arru N, Atzei A, Milia M, Scano E, Angioni A. Determination of Pesticide Residues in IV Range Artichoke ( Cynara cardunculus L.) and Its Industrial Wastes. Foods 2023; 12:foods12091807. [PMID: 37174345 PMCID: PMC10178484 DOI: 10.3390/foods12091807] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 04/16/2023] [Accepted: 04/24/2023] [Indexed: 05/15/2023] Open
Abstract
Fourth-range products are those types of fresh fruit and vegetables that are ready for raw consumption or after cooking, and belong to organic or integrated cultivations. These products are subject to mild post-harvesting processing procedures (selection, sorting, husking, cutting, and washing), and are afterwards packaged in packets or closed food plates, with an average shelf life of 5-10 days. Artichokes are stripped of the leaves, stems and outer bracts, and the remaining heads are washed with acidifying solutions. The A LC-MS/MS analytical method was developed and validated following SANTE guidelines for the detection of 220 pesticides. This work evaluated the distribution of pesticide residues among the fraction of artichokes obtained during the industrial processing, and the residues of their wastes left on the field were also investigated. The results showed quantifiable residues of one herbicide (pendimethalin) and four fungicides (azoxystrobin, propyzamide, tebuconazole, and pyraclostrobin). Pendimethalin was found in all samples, with the higher values in leaves 0.046 ± 8.2 mg/kg and in field waste 0.30 ± 6.7 mg/kg. Azoxystrobin was the most concentrated in the outer bracts (0.18 ± 2.9 mg/kg). The outer bracts showed the highest number of residues. The industrial waste showed a significant decrease in the number of residues and their concentration.
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Affiliation(s)
- Francesco Corrias
- Department of Life and Environmental Science, Food Toxicology Unit, University of Cagliari, University Campus of Monserrato, SS 554, 09042 Cagliari, Italy
| | - Nicola Arru
- Department of Life and Environmental Science, Food Toxicology Unit, University of Cagliari, University Campus of Monserrato, SS 554, 09042 Cagliari, Italy
| | - Alessandro Atzei
- Department of Life and Environmental Science, Food Toxicology Unit, University of Cagliari, University Campus of Monserrato, SS 554, 09042 Cagliari, Italy
| | - Massimo Milia
- Department of Life and Environmental Science, Food Toxicology Unit, University of Cagliari, University Campus of Monserrato, SS 554, 09042 Cagliari, Italy
| | - Efisio Scano
- Faculty of Agraria, University of Sassari, 07100 Sassari, Italy
| | - Alberto Angioni
- Department of Life and Environmental Science, Food Toxicology Unit, University of Cagliari, University Campus of Monserrato, SS 554, 09042 Cagliari, Italy
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Ingallina C, Di Matteo G, Spano M, Acciaro E, Campiglia E, Mannina L, Sobolev AP. Byproducts of Globe Artichoke and Cauliflower Production as a New Source of Bioactive Compounds in the Green Economy Perspective: An NMR Study. Molecules 2023; 28:molecules28031363. [PMID: 36771031 PMCID: PMC9919138 DOI: 10.3390/molecules28031363] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Revised: 01/25/2023] [Accepted: 01/26/2023] [Indexed: 02/04/2023] Open
Abstract
The recovery of bioactive compounds from crop byproducts leads to a new perspective way of waste reutilization as a part of the circular economy. The present study aimed at an exhaustive metabolite profile characterization of globe artichoke and cauliflower byproducts (leaves, stalks, and florets for cauliflower only) as a prerequisite for their valorization and future implementations. The metabolite profile of aqueous and organic extracts of byproducts was analyzed using the NMR-based metabolomics approach. Free amino acids, organic acids, sugars, polyols, polyphenols, amines, glucosinolates, fatty acids, phospho- and galactolipids, sterols, and sesquiterpene lactones were identified and quantified. In particular, globe artichoke byproducts are a source of health-beneficial compounds including chiro-inositol (up to 10.1 mg/g), scyllo-inositol (up to 1.8 mg/g), sesquiterpene lactones (cynaropicrin, grosheimin, dehydrocynaropicrin, up to 45.5 mg/g in total), inulins, and chlorogenic acid (up to 7.5 mg/g), whereas cauliflower byproducts enclose bioactive sulfur-containing compounds S-methyl-L-cysteine S-oxide (methiin, up to 20.7 mg/g) and glucosinolates. A variable content of all metabolites was observed depending on the crop type (globe artichoke vs. cauliflower) and the plant part (leaves vs. stalks). The results here reported can be potentially used in different ways, including the formulation of new plant biostimulants and food supplements.
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Affiliation(s)
- Cinzia Ingallina
- Food Chemistry Lab, Department of Chemistry and Technology of Drugs, Sapienza University of Rome, P. le Aldo Moro 5, 00185 Rome, Italy
| | - Giacomo Di Matteo
- Food Chemistry Lab, Department of Chemistry and Technology of Drugs, Sapienza University of Rome, P. le Aldo Moro 5, 00185 Rome, Italy
| | - Mattia Spano
- Food Chemistry Lab, Department of Chemistry and Technology of Drugs, Sapienza University of Rome, P. le Aldo Moro 5, 00185 Rome, Italy
| | - Erica Acciaro
- “Annalaura Segre” Magnetic Resonance Laboratory, Institute for Biological Systems, CNR, Via Salaria, Km 29,300, 00015 Monterotondo, Italy
| | - Enio Campiglia
- Department of Agricultural and Forest Sciences, University of Tuscia, Via San Camillo de Lellis, snc, 01100 Viterbo, Italy
| | - Luisa Mannina
- Food Chemistry Lab, Department of Chemistry and Technology of Drugs, Sapienza University of Rome, P. le Aldo Moro 5, 00185 Rome, Italy
| | - Anatoly Petrovich Sobolev
- “Annalaura Segre” Magnetic Resonance Laboratory, Institute for Biological Systems, CNR, Via Salaria, Km 29,300, 00015 Monterotondo, Italy
- Correspondence:
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Pagliari S, Cannavacciuolo C, Celano R, Carabetta S, Russo M, Labra M, Campone L. Valorisation, Green Extraction Development, and Metabolomic Analysis of Wild Artichoke By-Product Using Pressurised Liquid Extraction UPLC-HRMS and Multivariate Data Analysis. Molecules 2022; 27:7157. [PMID: 36363983 PMCID: PMC9656714 DOI: 10.3390/molecules27217157] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 10/17/2022] [Accepted: 10/18/2022] [Indexed: 08/13/2023] Open
Abstract
Valorisation of food by-products has recently attracted considerable attention due to the opportunities to improve the economic and environmental sustainability of the food production chain. Large quantities of non-edible parts of the artichoke plant (Cynara cardunculus L.) comprising leaves, stems, roots, bracts, and seeds are discarded annually during industrial processing. These by-products contain many phytochemicals such as dietary fibres, phenolic acids, and flavonoids, whereby the most challenging issue concerns about the recovery of high-added value components from these by-products. The aim of this work is to develop a novel valorisation strategy for the sustainable utilisation of artichoke leaves' waste, combining green pressurised-liquid extraction (PLE), spectrophotometric assays and UPLC-HRMS phytochemical characterization, to obtain bioactive-rich extract with high antioxidant capacity. Multivariate analysis of the major selected metabolites was used to compare different solvent extraction used in PLE.
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Affiliation(s)
- Stefania Pagliari
- Department of Biotechnology and Biosciences, University of Milano-Bicocca, Piazza Della Scienza 2, 20126 Milano, Italy
| | - Ciro Cannavacciuolo
- Department of Biotechnology and Biosciences, University of Milano-Bicocca, Piazza Della Scienza 2, 20126 Milano, Italy
| | - Rita Celano
- Department of Pharmacy, University of Salerno, Via Giovanni Paola II 132, Fisciano, 84084 Salerno, Italy
| | - Sonia Carabetta
- Safety and Sensoromic Laboratory (FoCuSS Lab), Department of Agriculture Science, Food Chemistry, University of Reggio Calabria, Via dell’Università 25, 89124 Reggio Calabria, Italy
| | - Mariateresa Russo
- Safety and Sensoromic Laboratory (FoCuSS Lab), Department of Agriculture Science, Food Chemistry, University of Reggio Calabria, Via dell’Università 25, 89124 Reggio Calabria, Italy
| | - Massimo Labra
- Department of Biotechnology and Biosciences, University of Milano-Bicocca, Piazza Della Scienza 2, 20126 Milano, Italy
| | - Luca Campone
- Department of Biotechnology and Biosciences, University of Milano-Bicocca, Piazza Della Scienza 2, 20126 Milano, Italy
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Inulin from Globe Artichoke Roots: A Promising Ingredient for the Production of Functional Fresh Pasta. Foods 2022; 11:foods11193032. [PMID: 36230108 PMCID: PMC9562900 DOI: 10.3390/foods11193032] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Revised: 09/15/2022] [Accepted: 09/22/2022] [Indexed: 12/31/2022] Open
Abstract
Globe artichoke roots represent an alternative and sustainable source for inulin extraction and are well-noted for their technological and functional properties. Therefore, the aim of our study was to exploit inulin with high degree of polymerization as a replacement of durum wheat semolina for the production of functional fresh pasta. The effect of increased level of substitution (5, 10, 15%) on cooking, structural, sensory, and nutritional properties were evaluated and compared with a control sample consisting exclusively of durum wheat semolina. Inulin addition caused changes to internal structure as evaluated by scanning electron microscopy. The enriched samples showed a lower swelling index, an increasing cooking time, and values of cooking loss (2.37–3.62%), mainly due to the leaching of inulin into the cooking water. Cooked and raw enriched pasta was significantly darker and firmer than the control, but the sensory attributes were not negatively affected, especially at 5 and 10% of substitution levels. The increase of dietary fiber content in enriched pasta (3.44–12.41 g/100 g) resulted in a significant reduction of glycaemic index (pGI) and starch hydrolysis (HI). After gastrointestinal digestion, inulin-enriched pasta increased prebiotic growth able to significantly reduce E. coli cell density.
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Carpentieri S, Augimeri G, Ceramella J, Vivacqua A, Sinicropi MS, Pataro G, Bonofiglio D, Ferrari G. Antioxidant and Anti-Inflammatory Effects of Extracts from Pulsed Electric Field-Treated Artichoke By-Products in Lipopolysaccharide-Stimulated Human THP-1 Macrophages. Foods 2022; 11:2250. [PMID: 35954020 PMCID: PMC9368542 DOI: 10.3390/foods11152250] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2022] [Revised: 07/20/2022] [Accepted: 07/25/2022] [Indexed: 01/01/2023] Open
Abstract
In this study, pulsed electric field (PEF-3 kV/cm; 5 kJ/kg) pretreatment was used to intensify the extractability of valuable intracellular compounds from artichoke by-products during a subsequent aqueous extraction (solid-liquid ratio = 1:10 g/mL, T = 20 °C; t = 120 min). Total phenolic content (TPC), antioxidant activity (DPPH, ABTS) and HPLC-PDA analysis of the artichoke extract (AE) and the biological effects on human cell lines were determined. Chlorogenic acid was found to be the most abundant phenolic compound (53% of the TPC) in the AE. The extract showed good antioxidant properties in a concentration-dependent manner. The potential biological effects of AE were investigated using THP-1 macrophages stimulated by lipopolysaccharides (LPS) as an in vitro model system of oxidative stress. Reduced reactive oxygen species production upon treatment with AE was found. Moreover, AE was able to reduce the secretion of the pro-inflammatory mediators Interleukin-6 and Monocyte Chemoattractant Protein-1 in LPS-stimulated macrophages, as determined by qRT-PCR and ELISA assays. These results highlighted the anti-inflammatory and antioxidant properties of the extracts from PEF-treated artichoke by-products, corroborating their potential application as a source of functional ingredients obtained through a feasible and sustainable process.
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Affiliation(s)
- Serena Carpentieri
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano (SA), Italy; (S.C.); (G.P.)
| | - Giuseppina Augimeri
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Via Pietro Bucci, 87036 Rende (CS), Italy; (G.A.); (J.C.); (A.V.); (M.S.S.)
| | - Jessica Ceramella
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Via Pietro Bucci, 87036 Rende (CS), Italy; (G.A.); (J.C.); (A.V.); (M.S.S.)
| | - Adele Vivacqua
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Via Pietro Bucci, 87036 Rende (CS), Italy; (G.A.); (J.C.); (A.V.); (M.S.S.)
- Centro Sanitario, University of Calabria, Via Pietro Bucci, 87036 Rende (CS), Italy
| | - Maria Stefania Sinicropi
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Via Pietro Bucci, 87036 Rende (CS), Italy; (G.A.); (J.C.); (A.V.); (M.S.S.)
| | - Gianpiero Pataro
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano (SA), Italy; (S.C.); (G.P.)
| | - Daniela Bonofiglio
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Via Pietro Bucci, 87036 Rende (CS), Italy; (G.A.); (J.C.); (A.V.); (M.S.S.)
- Centro Sanitario, University of Calabria, Via Pietro Bucci, 87036 Rende (CS), Italy
| | - Giovanna Ferrari
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano (SA), Italy; (S.C.); (G.P.)
- ProdAl Scarl, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano (SA), Italy
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10
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Brunetti L, Leuci R, Colonna MA, Carrieri R, Celentano FE, Bozzo G, Loiodice F, Selvaggi M, Tufarelli V, Piemontese L. Food Industry Byproducts as Starting Material for Innovative, Green Feed Formulation: A Sustainable Alternative for Poultry Feeding. Molecules 2022; 27:4735. [PMID: 35897911 PMCID: PMC9332232 DOI: 10.3390/molecules27154735] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 07/19/2022] [Accepted: 07/21/2022] [Indexed: 12/03/2022] Open
Abstract
Rising global populations and enhanced standards of living in so-called developing countries have led to an increased demand of food, in particular meat, worldwide. While increasing the production of broiler meat could be a potential solution to this problem, broiler meat is plagued by health concerns, such as the development of antimicrobial resistance and lower meat quality. For this reason, the supplementation of poultry feed with vitamins and antioxidant compounds, such as polyphenols, has become an attractive prospect for research in this sector. Such supplements could be obtained by extraction of agricultural byproducts (in particular, grape pomaces and artichoke leaves and bracts), thus contributing to reductions in the total amount of waste biomass produced by the agricultural industry. In this review, the effects of poultry feed supplementation with bioactive extracts from grape pomace (skins and/or seeds), as well as extracts from artichoke leaves and bracts, were explored. Moreover, the various methods that have been employed to obtain extracts from these and other agricultural byproducts were listed and described, with a particular focus on novel, eco-friendly extraction methods (using, for example, innovative and biocompatible solvents like Deep Eutectic Solvents (DESs)) that could reduce the costs and energy consumption of these procedures, with similar or higher yields compared to standard methods.
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Affiliation(s)
- Leonardo Brunetti
- Department of Pharmacy—Pharmaceutical Sciences, University of Bari Aldo Moro, Via E. Orabona 4, 70125 Bari, Italy; (L.B.); (R.L.); (R.C.); (F.L.)
| | - Rosalba Leuci
- Department of Pharmacy—Pharmaceutical Sciences, University of Bari Aldo Moro, Via E. Orabona 4, 70125 Bari, Italy; (L.B.); (R.L.); (R.C.); (F.L.)
| | - Maria Antonietta Colonna
- Department of Agricultural and Environmental Science (DISAAT), University of Bari Aldo Moro, Via E. Orabona 4, 70125 Bari, Italy; (M.A.C.); (M.S.)
| | - Rossana Carrieri
- Department of Pharmacy—Pharmaceutical Sciences, University of Bari Aldo Moro, Via E. Orabona 4, 70125 Bari, Italy; (L.B.); (R.L.); (R.C.); (F.L.)
| | | | - Giancarlo Bozzo
- Department of Veterinary Medicine, University of Bari Aldo Moro, Strada Provinciale per Casamassima, km 3, 70010 Valenzano, Italy;
| | - Fulvio Loiodice
- Department of Pharmacy—Pharmaceutical Sciences, University of Bari Aldo Moro, Via E. Orabona 4, 70125 Bari, Italy; (L.B.); (R.L.); (R.C.); (F.L.)
| | - Maria Selvaggi
- Department of Agricultural and Environmental Science (DISAAT), University of Bari Aldo Moro, Via E. Orabona 4, 70125 Bari, Italy; (M.A.C.); (M.S.)
| | - Vincenzo Tufarelli
- Department of DETO, Section of Veterinary Science and Animal Production, University of Study of Bari “Aldo Moro”, Strada Provinciale per Casamassima, km 3, 70010 Valenzano, Italy;
| | - Luca Piemontese
- Department of Pharmacy—Pharmaceutical Sciences, University of Bari Aldo Moro, Via E. Orabona 4, 70125 Bari, Italy; (L.B.); (R.L.); (R.C.); (F.L.)
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11
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Value-Added Products from Agro-Food Residues. Foods 2022; 11:foods11050766. [PMID: 35267399 PMCID: PMC8909762 DOI: 10.3390/foods11050766] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Accepted: 02/26/2022] [Indexed: 12/12/2022] Open
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12
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Multi-Criteria Decision-Making Approach for Nutraceuticals Greener Applications: The Cynara cardunculus Case Study. SUSTAINABILITY 2021. [DOI: 10.3390/su132313483] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Nutraceuticals are an ever-expanding market worldwide, facing the unstoppable transition towards a green economy. Developing economically feasible and sustainable alternatives to current raw materials for the extraction of nutraceuticals is, therefore, essential to reach these goals and, at the same time, achieve social and economic competitiveness. This paper intends to propose an economical and environmentally sustainable feedstock for chlorogenic acid (CGA) and inulin, whose current extraction from green coffee and chicory, respectively, is unsustainable. Our approach is based on the multi-criteria decision-making approach (MCDA), supported by the analytical hierarchy process (AHP), ranking the performance of competitor biomasses according to economic, social, and technological criteria. The results of this study highlight cardoon (Cynara cardunculus) as a promising raw material for the extraction of CGA and inulin in virtue of the high concentration, low-input growth regime, and the possibility of being grown on marginal lands. Nevertheless, cardoon biomass availability is currently scarce, extraction methods are underdeveloped, and consequently, the obtained product’s price is higher than the benchmark competitors. Policies and investments favoring sustainable cultivations could stimulate cardoon employment, linking economic advantages and land requalification while limiting phenomena such as desertification and food competition in the Mediterranean basin.
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13
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Reboleira J, Silva S, Chatzifragkou A, Niranjan K, Lemos MF. Seaweed fermentation within the fields of food and natural products. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.08.018] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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14
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Demir T, Ağaoğlu S. Antioxidant, Antimicrobial and Metmyoglobin Reducing Activity of Artichoke ( Cynara scolymus) Powder Extract-Added Minced Meat during Frozen Storage. Molecules 2021; 26:molecules26185494. [PMID: 34576964 PMCID: PMC8470805 DOI: 10.3390/molecules26185494] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2021] [Revised: 09/03/2021] [Accepted: 09/06/2021] [Indexed: 11/16/2022] Open
Abstract
The present study aimed to investigate the bioactive compounds in artichoke (Cynara scolymus) powder, having antioxidant and antimicrobial activity, and to determine the effectiveness of artichoke (C. scolymus) powder extract within the minced meat. C. scolymus was extracted using two different methods. The method incorporating high phenolic and flavonoid content levels was used in other analyses and the phenolic and flavonoid contents in C. scolymus extract was determined using LC-QTOF-MS. Antioxidant, antimicrobial, and metmyoglobin (metMb) reducing activities and pH values of the extract-added minced meat samples were measured for 10 days during storage. DPPH, FRAP, and ABTS were used in the antioxidant analyses. The antimicrobial activity of C. scolymus extract was evaluated on five different food pathogens by using the disc diffusion method. The most resistant bacterium was found to be Listeria monocytogenes (18.05 mm ± 0.24). The amount of metMb was measured in the minced meat sample that was added to the extract during storage (p < 0.05). MetMb formation and pH value on the sixth day of storage were found to be at lower levels than in the control group. In conclusion, C. scolymus exhibited a good antimicrobial and antioxidant effect and can be used in storing and packaging the food products, especially the meat and meat products.
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Affiliation(s)
- Tuğba Demir
- Correspondence: ; Tel.: +90-346-219-1010-3618; Fax: +90-346-219-1812
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15
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From biorefinery of microalgal biomass to vacuum impregnation of fruit. A multidisciplinary strategy to develop innovative food with increased nutritional properties. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102677] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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16
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Artichoke by Products as a Source of Antioxidant and Fiber: How It Can Be Affected by Drying Temperature. Foods 2021; 10:foods10020459. [PMID: 33669757 PMCID: PMC7922872 DOI: 10.3390/foods10020459] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2021] [Revised: 02/12/2021] [Accepted: 02/16/2021] [Indexed: 11/17/2022] Open
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.
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