Melini Valentina, Melini Francesca, Salvati Alessandro, Luziatelli Francesca, Ruzzi Maurizio
CREA Research Centre for Food and Nutrition, Via Ardeatina 546, I-00178 Rome, Italy.
Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, I-01100 Viterbo, Italy.
Foods. 2025 Jul 7;14(13):2395. doi: 10.3390/foods14132395.
This study investigates the effect of incorporating outer bract powder on the bioactive compound content of gluten-free (GF) rusks, in terms of undigestible carbohydrates and phenolic compound content. The production of the artichoke powder as a functional ingredient was optimized by evaluating two key processing variables: drying time and pre-treatment of artichoke bracts with food-grade citric acid. Two distinct composite GF flour blends were used to formulate the GF rusks, and the nutritional quality thereof was systematically assessed. Results demonstrated that pre-treating the artichoke outer bracts with citric acid, followed by drying at 40 °C for 20 h, allowed for the production of a powder characterized by a lighter and reddish appearance, low fat content, and high dietary fiber level. The formulated rusks were rich in dietary fiber, whose intake is generally a deficiency in the diet of coeliac subjects. Furthermore, the enrichment with artichoke powder contributed to the production of a low-fat snack, in contrast with the GF snacks available on the market. The artichoke powder also showed a high content of free phenolic compounds, suggesting an enhanced dietary intake of antioxidants for consumers.
本研究调查了添加外层苞片粉对无麸质（GF）面包干生物活性化合物含量的影响，涉及不可消化碳水化合物和酚类化合物含量。通过评估两个关键加工变量：干燥时间和用食品级柠檬酸对洋蓟苞片进行预处理，优化了作为功能性成分的洋蓟粉的生产。使用两种不同的复合GF面粉混合物来制作GF面包干，并对其营养品质进行了系统评估。结果表明，先用柠檬酸对洋蓟外层苞片进行预处理，然后在40°C下干燥20小时，可生产出一种外观较浅且呈红色、脂肪含量低且膳食纤维水平高的粉末。所制作的面包干富含膳食纤维，而乳糜泻患者的饮食中通常缺乏膳食纤维的摄入。此外，与市场上现有的GF零食相比，添加洋蓟粉有助于制作出低脂肪零食。洋蓟粉还显示出高含量的游离酚类化合物，这表明消费者的抗氧化剂膳食摄入量有所增加。
