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Development, Characterization, and Exploitation in Food Systems of Functional Ingredients Obtained from Artichoke
Francesco Iervese1, Arianna Paluzzi1, Michela Cannas2
1Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via Balzarini 1, 64100 Teramo, Italy.
Molecules (Basel, Switzerland)
|April 26, 2025
Summary
Artichoke extracts enhance emulsion stability and antioxidant properties. Encapsulation improved phenolic compound release and absorption during simulated digestion, showing potential for functional food development.
Area of Science:
- Food Science and Technology
- Nutritional Science
- Plant Biochemistry
Background:
- Phenolic compounds from plant extracts offer antioxidant benefits.
- Developing stable and functional food emulsions is crucial.
- Pea protein concentrate is a viable plant-based emulsifier.
Purpose of the Study:
- To evaluate artichoke extracts' technological properties for emulsion formulation.
- To assess the impact of extraction methods on extract efficacy.
- To investigate the antioxidant and colloidal effects of extracts in emulsions.
- To explore spray-drying encapsulation for enhanced phenolic compound delivery.
Main Methods:
- Extraction of phenolic compounds from artichoke parts (bracts, stems, leaves) using maceration and ultrasonic-assisted extraction (UAE).
- Characterization of extract surface activity and impact on oil-in-water emulsions stabilized by pea protein concentrate.
- Assessment of colloidal properties (droplet size, flocculation) and antioxidant activity (induction period).
- Spray-drying encapsulation of a selected leaf extract and in vitro digestion studies in vegan mayonnaise.
Main Results:
- Ethanolic artichoke extracts reduced surface tension, with UAE leaf extract showing highest activity.
- Extracts increased emulsion droplet size and induced flocculation but delayed oxidation.
- Spray-drying encapsulation altered phenolic compound release during simulated digestion.
- Encapsulated phenolics showed gastric protection and enhanced intestinal release, suggesting improved bio-accessibility.
Conclusions:
- Artichoke phenolic extracts possess valuable technological properties for emulsion formulation.
- UAE is effective for extracting highly surface-active compounds from artichoke leaves.
- Encapsulation strategies can modulate the release and potential absorption of phenolic compounds from functional foods.
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