Artichoke by-products: Promising ingredients for breadstick fortification

Abstract

The globe artichoke industry produces significant losses, amounting to 60–80% of the biomass. These losses represent a natural source of high-value compounds. To mitigate the environmental impact of these wastes, this study evaluated the effect of adding different concentrations (3 and 5%) of powders obtained from two main artichoke by-products, stems and outer bracts, on the nutritional, bioactive, textural, aromatic and organoleptic properties of conventional breadsticks. Compared to the control, all fortified samples showed increased contents of dietary fiber, ash, flavonoids, and soluble polyphenols, especially at high addition levels. Stem powder supplementation resulted in the highest antioxidant capacity, with values of +527% and +114% in DPPH and ABTS assays, respectively. Fortification reduced the moisture and water activity of the breadsticks and improved their brittleness but did not significantly affect the color of the finished product. Sensory investigation found that consumers perceived fortified samples to be more bitter, astringent, and herbaceous, but also healthier and more sustainable. The volatile component of the fortified breadsticks was richer than the control, mostly in terms of some terpenes, acids and aldehydes. In conclusion, the fortification of breadsticks with artichoke by-products is promising for the obtaining of a functional and sustainable bakery product.