Valorization of Artichoke Bracts in Pasta Enrichment: Impact on Nutritional, Technological, Antioxidant, and Sensorial Properties

Valorization of Artichoke Bracts in Pasta Enrichment: Impact on Nutritional, Technological, Antioxidant, and Sensorial Properties

The incorporation of artichoke bracts, a by-product of artichoke processing, into pasta formulations represents an innovative approach to enhancing the nutritional and functional properties of this staple food while promoting environmental sustainability. This study aimed to evaluate the impact of a...

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Bibliographic Details
Main Authors: Anna Rita Bavaro, Palmira De Bellis, Vito Linsalata, Serena Rucci, Stefano Predieri, Marta Cianciabella, Rachele Tamburino, Angela Cardinali
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Antioxidants
Subjects:
<i>Cynara cardunculus</i> var. <i>scolymus</i>
food by-products
outer bracts
enriched pasta
free and bound polyphenols
functional foods
Online Access:https://www.mdpi.com/2076-3921/14/4/475
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