The bioaccessibility of phenolic compounds, nutritional quality, and textural properties of gluten-free muffins enriched with artichoke leaves and green lentil protein isolate.

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Although the gluten-free market is expanding and offers a variety of products, there are still some deficiencies in the nutritional and sensory quality of these products. Therefore, this study explores the bioaccessibility of phenolic compounds, nutritional quality, and textural properties of gluten-free muffins enriched with artichoke leaves and green lentil protein (GLP) isolate, two novel ingredients introduced together for the first time in this context. The incorporation of GLP isolate aims to enhance the protein content, while artichoke leaves are evaluated for its potential to improve phenolic content and antioxidant activity. The muffins were also subjected to in vitro digestion to assess the bioaccessibility of phenolic compounds. The results demonstrated that the addition of GLP isolate increased the protein content 1.4 times, while artichoke leaves contributed to enhance the total phenolic content (TPC), flavonoid content (TFC), antioxidant activity (TAA), and ash content by 2.1, 5.4, 3.2-3.5, and 1.3 times, respectively. Nevertheless, the addition of artichoke leaves increased the hardness, gumminess, and chewiness of gluten-free muffins (p<0.05). The bioaccessibility values of gluten-free muffins varied between 138% and 220%, 142% and 206%, and 40% and 160% for TAA, TPC, and TFC, respectively. Chlorogenic acid, ferulic acid, and quercetin derivatives were found as main phenolic compounds in gluten-free muffins enriched with artichoke leaves in undigested and all phase of digestion. This study provides valuable insights into the development of functional gluten-free muffins, highlighting the potential of artichoke leaves and GLP isolate as innovative ingredients in gluten-free food products. PRACTICAL APPLICATION: This study shows how adding green lentil protein and artichoke leaves to gluten-free muffins can make them healthier by boosting their protein, antioxidants, and other nutrients. However, while muffins became more nutritious, their texture changes. Food companies could use this information to improve gluten-free products, but they may need to adjust the recipe to improve the sensory properties.