Bioactive compounds from fruit waste to preserve the shelf-life andquality of fresh-cut artichokes

The valorisation of agri-food waste involves the use of fruit and vegetableby-products, precious source of bioactive compounds, useful to producefoods with high nutraceutical and functional characteristics, to improvethe storability and to preserve the quality attributes. Fresh-cut artichokes( Cynara cardunculus L. subsp. scolymus (L.) Hayek) suffer importantdegradative reactions, resulting in browning of cut-surfaces, anddarkening of the outer bracts which limit their marketability. In this study,the effect of natural extracts, from pecan nutshell and bergamot waste,on fresh-cut artichokes was tested. Artichoke heads, harvested atcommercial stage, were cut in quarters and dipped for 2 minutes insolutions containing as bioactive compound 0.5 mg of bergamot extractand in water (as control). Initially (just after dripping) and after 2, 5 and 7days of storage at 5°C, the quality parameters, including respiration rate,weight loss, colour attributes, visual quality and browning (using a scorescale from 5=fresh appearance to 1=non edible product), total phenolcontent, O-quinones and antioxidant activity were determined. Duringstorage time, a maintaining of visual quality of fresh-cut artichoke dippedin solutions containing both natural bioactive compounds was observed.The treatment with natural bioactive compounds from vegetable waste isa good opportunity to produce fresh-cut products with additional value defending, at the same time, the circular bioeconomy and theenvironmental sustainability.