Abstract
An economic and effective method for storage is necessary to make full use of the nature of active components in artichoke by-products and ease environmental pressure. In this paper, the potential of silage fermentation for the preservation and recycling of polyphenols and terpenes in artichoke by-products is evaluated. The silage of artichoke by-products is characterized by lactic acid bacteria fermentation. Silage distinctly increases the abundance of lactic acid bacteria in artichoke by-products, such as Lactobacillus, Lactococcus, Serratia, and Weissella, and greatly increases the abundance of Firmicutes. The improvement of the microorgan structure and composition is of great significance for the quality of artichoke by-products. Polyphenols in the stems and leaves of artichokes are preserved well in silage. Among the 18 polyphenol compounds detected by high performance liquid chromatography coupled with triple quadrupole tandem mass spectrometry (HPLC-QqQ-MS/MS), the contents of 11 phenolic acids and four flavonoids increased significantly. For terpenes detected by gas chromatography-mass spectrometry (GC-MS), the contents of four pentacyclic triterpenoids increased significantly, while two sterols were kept stable in the silage process. Silage is a potential biotechnology for the long-term preservation of bioactive components, such as polyphenols and terpenes in artichoke by-products, and the results provide a scientific basis for the efficient utilization of by-products.
Highlights
As the public are becoming increasingly health-conscious, many natural phytochemicals with extensive antioxidant and anti-inflammatory activities have drawn attention [1]
The dominant dominant microorganisms directly affect the quality of silage, and lactic acid bacteria are the main microorganisms directly affect the quality of silage, and lactic acid bacteria are the main fermentation fermentation bacteria [15,16,17,18]
The results show that silage distinctly increased the abundance of lactic acid bacteria of artichoke by-products and effectively decreased the abundance of harmful bacteria, such as Pseudomonas and Acinetobacter (Figure 2)
Summary
As the public are becoming increasingly health-conscious, many natural phytochemicals with extensive antioxidant and anti-inflammatory activities have drawn attention [1]. The edible part of the artichoke is the immature inflorescence, which is rich in bioactive compounds [2,3,4]. The stems and leaves of the artichoke contain various active compounds (polyphenols, terpenes, sterols, etc.) [4,5,6,7]. Of the plant), are the non-edible parts that are mostly abandoned because of no appropriate storage method, except for small amounts which are used to raise animals [8,9]. Megías et al believe that silage is the most promising method for the long-term preservation of artichoke by-products [10]. Silage is a crop preservation method based on natural lactic acid fermentation under anaerobic conditions [11]. Silage can be used as an economical, low-consumption, Molecules 2020, 25, 3302; doi:10.3390/molecules25143302 www.mdpi.com/journal/molecules
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