The use of selected strains of yeast and lactic acid bacteria in combination with mild heat treatment improves safety, quality, nutritional and health traits of new fermented artichoke heads

Résumé fourni par la source

Cynara scolymus (L.), commonly known as artichoke, plays an important role in human nutrition and it is a traditional functional food of the Mediterranean diet. Artichoke heads are immature composite inflorescences consumed worldwide as fresh, frozen, or canned products, as they contain high levels of total polyphenols with hepatoprotective, hypocholesterolemic, and antioxidant properties. This study investigates the effects of novel fermentation strategies on artichokes heads. Selected microbial starter cultures—including Leuconostoc mesenteroides, Lactiplantibacillus plantarum, and Debaryomyces hansenii —were used to drive fermentation under saline conditions. All strains effectively maintained a stable pH (∼4), ensuring compliance with food safety regulations. Fermentation led to sugar consumption, increased pyruvic acid levels, and the production of lactic acid (0.44–2.44 mg/g F.W.) and acetic acid (0.26–1.79 mg/g F.W.). Compared to the unfermented control, total phenolic content (TPC) increased by 1.3–2.0 times, while antioxidant activity rose by 4.6–10 times. Fermented samples also maintained higher TPC levels than commercial products processed using traditional blanching methods. Polyphenol profiling remained largely unchanged after combined fermentation and pasteurization, although chlorogenic acid decreased and dicaffeoylquinic acids remained the most abundant compounds. The fermentation process enhanced the bioaccessibility of monocaffeolquinic acids and apigenin aglycone, particularly in L. plantarum -fermented samples, suggesting that fermentation improves the release and potential absorption of bioactive compounds. These findings highlight microbial fermentation as an alternative to traditional blanching methods and as a promising strategy to enhance the nutritional and functional properties of artichokes heads, making them more beneficial for human health.

Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.