Artichoke leaf extract powder: Sustainable production and potential culinary applications

Abstract

In this study, artichoke leaves were processed into a value-added powder by freezedrying method. Some physical and chemical properties of this powder were determined. Its potential for use in gastronomy was also investigated. The soft inner part of the artichoke leaf was mechanically separated from the hard shell, heat treated, pressed and the water-soluble part of the leaf was obtained as an extract. The extract was then freeze-dried to obtain artichoke leaf extract powder. The moisture content (8.59 ± 0.10, % by mass) and water activity (0.388 ± 0.003) values suggested that the powder does not support microbial growth. The product is yellowish and possesses a medium level of brightness, with an average particle size of 198 μm. The high contents of inulin (47.8 ± 0.5 g/100g), antioxidant capacity (33.1 ± 0.6 μmol/g) and total phenol content (51.5 ± 1.1 mg/g) demonstrates the health-promoting attributes. The artichoke leaf extract powder was incorporated into rice pilaf at 1% and 3% levels, by mass (g powder:g rice × 100) and butter (3%, by mass) and the samples were evaluated sensorially by a pilot consumer panel, and the appreciation level of the samples was found to be high.