Nutritionally Improved Gluten-Free Breads Fortified with Soluble Fiber and Bioactive Compounds from Artichoke and...

Commercial gluten-free (GF) breads often exhibit low nutritional quality due to limited fiber and bioactive compounds. The enzymatic treatment of vegetable by-products, such as broccoli and artichoke, represents a sustainable strategy to release soluble dietary fiber and phenolic compounds, enhancing the functional value of GF products. Five GF bread formulations were developed: a control bread, breads containing broccoli or artichoke extracts (BB and BA), and breads with enzymatically treated extracts using Viscozyme^® L and Celluclast^® 1.5 L (BBE and BAE). A commercial GF bread (BC) served as a reference. Nutritional composition, dietary fiber fractions, phenolic content, antioxidant capacity, starch digestibility, physicochemical parameters, and sensory properties were evaluated.

Enzymatic treatments significantly improved the nutritional and functional properties of GF breads. Viscozyme L^® produced the highest increases in antioxidant capacity and phenolic content (up to 30% higher in FRAP), while Celluclast^® 1.5 L generated the highest rise in soluble dietary fiber (up to 2.75 g/100 g) and the best sensory acceptance. Moreover, Celluclast^® 1.5 L significantly modified starch digestibility, reducing rapidly digestible starch by 14% and increasing slowly digestible starch by over 150%, suggesting a lower predicted glycemic response.

Incorporating the enzyme-treated artichoke and broccoli by-products into GF breads effectively enhances soluble fiber, antioxidant potential, and sensory quality. Among treatments, Celluclast^® 1.5 L applied to artichoke proved most effective overall, providing a balanced improvement in nutritional and functional attributes. These findings revealed the potential of Celluclast^® 1.5 L-treated artichoke by-products as a source of natural bioactive compounds for developing clean-label, nutritionally enhanced GF breads.