Characterization and functional application of artichoke bracts: Enrichment of bread with health promoting compounds

Abstract

The artichoke powder (AP) from the outer bracts artichokes cv Romanesco, was analyzed for its bioactive compounds, revealing its potential as a functional food ingredient. The main phenolic compounds identified were mono- and di-caffeoylquinic acids, followed by flavonoids such as apigenin and its glycosylated forms, and fiber, including inulin (∼2 g/100g). AP was substituted to wheat flour at 5, 10, and 15 g/100 g to enhance bread's nutritional profile, with the 10% formulation (AB10) resulting the best balance of bioactive content, technological, and sensory properties. AB10 underwent in vitro digestion to evaluate phenolic compounds bioaccessibility, focusing on free and bound phenols, and the colon availability index (CAI), predicting intestinal absorption. Among the identified compounds, chlorogenic acid and di-caffeoylquinic acids were the most bioaccessible (92.5%), followed by apigenin-7- O -glucoside, which presented the highest CAI (26.5%). Nutritional analysis of AB10 showed a lower glycaemic index than the control, and its high fiber content (>6 g/100g) classified it as a HIGH-FIBER product. Cellular antioxidant activity assays on Caco-2 cells confirmed the scavenging capacity of AP and AB10. These findings highlight that artichoke bracts, a by-product of processing, are rich in bioactive compounds and fiber, making them valuable functional ingredients for various industrial applications, contributing to a circular economy approach. • A powder from artichoke bracts (AP) was used to produce a functional bread. • The best enriched bread (AB10) was obtained by substituting wheat flour with 10% AP. • AB10 was characterized for its technological, sensorial and functional properties. • The highest bioaccessible polyphenols were chlorogenic and dicaffeoylquinic acids. • AB10 has scavenger capacity, low glycaemic index and claimed as HIGH FIBER product.

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