Files and links (1)
Open Access CC BY V4.0
Review
Advanced Green Extraction Methods for Valorising Artichoke Waste: Bioactive Composition, Stabilisation, and Implications for Nutrition and Disease Prevention
Foods, Vol.15(12), 2048
2026
Abstract
Globe artichoke (Cynara scolymus) processing generates large amounts of agro-industrial waste, including stems, leaves, and bracts. These by-products represent a valuable and underexplored source of bioactive compounds, particularly phenolic acids, flavonoids, pectin, and inulin, which exhibit significant nutritional, health-promoting, and functional properties. This review provides a comprehensive overview of green extraction strategies applied to the recovery of bioactive compounds from globe artichoke waste, with emphasis on green extraction techniques such as deep eutectic solvent, ultrasound-assisted, microwave-assisted, enzyme-assisted, subcritical water, supercritical CO2, and the use of green solvents. Nutritional composition and biological activities, including antioxidant, antimicrobial, anti-inflammatory, hypolipidemic, and hepatoprotective effects of artichoke waste extracts, are critically discussed. Given the inherent instability and limited bioavailability of many phenolic compounds, recent advances in encapsulation and stabilisation approaches, alginate-based systems, spray-drying, and nano and microencapsulation technologies are highlighted as effective strategies to enhance shelf life and controlled release. The valorisation of globe artichoke waste through green extraction and encapsulation of bioactive compounds contributes to circular economy principles by reducing environmental impact while adding value. Overall, the promising role of artichoke by-products as sustainable resources for functional food development is discussed.
Details
- Title
- Advanced Green Extraction Methods for Valorising Artichoke Waste: Bioactive Composition, Stabilisation, and Implications for Nutrition and Disease Prevention
- Authors/Creators
- Hansini BatuwitaAndrew Tilley - Murdoch University, School of Medical, Molecular and Forensic SciencesST Chin - Murdoch University, School of Medical, Molecular and Forensic SciencesCostas Stathopoulos - Murdoch University, Food Futures Institute
- Publication Details
- Foods, Vol.15(12), 2048
- Publisher
- MDPI
- Identifiers
- 991005888554107891
- Copyright
- © 2026 by the authors.
- Murdoch Affiliation
- School of Medical, Molecular and Forensic Sciences; Food Futures Institute
- Resource Type
- Review
UN Sustainable Development Goals (SDGs)
This output has contributed to the advancement of the following goals:
Source: SDGs in the Output
Metrics
5 File views/ downloads
6 Record Views