Work

Valorization of industrial artichoke by-products via solid-state fermentation: development of a sustainable, additive-free vegetable seasoning

Year: 2025

Type: article

Abstract: The design and development of healthy foodstuffs and the adoption of circular strategies are crucial for the food industry. This research focuses on the revalorization of artichoke by-products from the canning industry by proposing an additive-free innovative food application as a miso-like flavoring paste. The industrial by-products were stabilized (convection and freeze-drying) to preserve their valuable bioactive compounds. Following a solid-state fermentation process, miso-like pastes were produced based on rice and both stabilized artichoke by-products. The resulting miso-like pastes were used to flavor a traditional vegetable broth based on leek and carrot. A consumer sensory evaluation was carried out to determine the acceptability of the broths, and the results were favorable for those flavored with miso-like paste. Therefore, the processing of artichoke by-products into novel miso-like pastes has great potential to be used as additive-free, sustainable flavor enhancers for food products.

Source: CyTA - Journal of Food

DOI: 10.1080/19476337.2025.2564930

Authors: Idoya Fernández-Pan, Francisco C. Ibañez, Paloma Vírseda, María José Beriain

Institutions: Universidad Pública de Navarra (UPNA), Instituto de Innovación y Sostenibilidad en la Cadena Agroalimentaria

Language: English

Topic: Food Quality and Safety Studies

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Responsible consumption and production, Zero hunger

Open Access status: gold

Estimated APC paid: $1,790