Functional properties of soluble fibers from artichoke agroindustrial wastes isolated through convective or microwave heating and enzymatic hydrolysis

CINTHIA SANTO DOMINGO; CARLOS PUJOL; ELSA DAMONTE; ANA MARIA ROJAS; LEDA GIANNUZZI; LIA NOEMI GERSCHENSON; ELIANA FISSORE

ACS Food Science and Technology

ACS

Lugar: Washington; Año: 2023 vol. 3 p. 1540 - 1547

Artichoke agroindustrial residues contain bioactives that can be used in the food industry to elaborate functional foods, adding value to the raw material and protecting the environment. In this research, we studied the prebiotic and antiviral activity of fractions enriched in pectin and inulin isolated from artichoke bracts and stems through a two-step procedure involving the alcohol-insoluble residue (AIR) obtained, using microwave (AIR-M) or convective (AIR-C) heating, followed by hydrolysis with citrate buffer or enzymes (protease, hemicellulase, protease/hemicellulase). The prebiotic activity was evaluated against standard strains of Lactobacillus plantarum, Bifidobacterium bifidum, and Escherichia coli. The highest prebiotic activity score (PAS = 2.87) was observed for L. plantarum for the fraction isolated from stem AIR-M with hemicellulase hydrolysis, while the fraction isolated from bracts AIR-C with citrate buffer showed the highest PAS (1.04) for B. bifidum. Fractions showed an inhibitory effect against herpes simplex virus type I without cytotoxicity, and those obtained from AIR-M showed, in general, the most selective antiviral activity. Additionally, fractions showed antioxidant activity and contained hydroxycinnamic acids, flavones, and lignan compounds. In conclusion, artichoke agroindustrial residues are an interesting source of biocompounds whose bioactivity is strongly influenced by the tissue involved and the heating methods and enzymes used.