Artichoke By-Products Valorization for Phenols-Enriched Fresh Egg Pasta: A Sustainable Food Design Project

More healthy and sustainable food are nowadays desirable to improve human health protect the planet’s resources. From this perspective, aim of study is investigate artichoke (Cynara scolymus L.) by-products as a potential source phenolic compounds use these design new fresh egg pasta formulation. Sustainable extraction was carried out using ultrasound-assisted (UAE) chemometric techniques, such Response Surface Methodology (RSM). UAE process parameters (temperature time) solvent composition (ethanol aqueous mixtures) were optimized three-level Box–Behnken design, in order carry maximum yield phenols. Under optimal conditions (temperature: 60 °C; time: min; solvent: 50% ethanol:water), amount phenolics (TPC) 22.4 ± 0.2 mg GAE g−1 d.w., characterized mainly by dicaffeoylquinic acid (32.8 0.6 CAE d.w.) chlorogenic (14.1 d.w.). Hence, polyphenols extract used an ingredient formulation functional pasta. Four recipes with soft wheat semolina (P1 P2) alone (P3 P4) prepared. Compared control pastas P3), enriched ones (P2 showed higher polyphenol content, especially for P4 (1.86 0.03 d.w. P1, 2.05 0.02 P2, 1.92 P3, 2.04 P4). A high decrease TPC observed result cooking process, two formulations (−71% P1 −70% P3) comparison P2 (−64%) (−55%). At last, assess antimicrobial effect on monitor its spoilage, we image analysis. Corresponding extended shelf life 16% 33%, respectively, probably due antioxidant activity artichoke. The extracted from very good nutritional technological characteristics, even after cooking, confirming potentiality new, healthy, products.