## 4 Food Industry Application
### Use of Artichoke as a Functional Ingredient
\begin{table}
\begin{tabular}{p{113.8 pt} p{113.8 pt} p{113.8 pt} p{113.8 pt}} \hline \hline
**Food Product** & **Formulation** & **Outcomes** & **Ref.** \\ \hline \multirow{4}{*}{Sausage} & Replacement of fat with artichoke bracts paste in beef sausages (25, 50\% and 100\% of fat) & Improvement in cooking loss, cooking yield and shrinkage & \\ \cline{3-4}  & & Lowest microbial count when replacing control for 500 and 1000 ppm reformulations & [174] \\ \cline{3-4}  & Patties & Addition of artichoke by-product extract (external bracts) in beef patties (500 and 1000 ppm) & Lower TBARS values than in the control at the end of storage for 500 and 1000 ppm reformulations & [175] \\ \cline{3-4}  & Meat and fish products & & Inhibition of the viability of total aerobic psychrophilic bacteria, coliform bacteria and yeast mold & \\ \hline \multirow{4}{*}{Auberging burgers} & Addition of 1\% and 3\% of artichoke extract in aubergine burgers & Improvement in the attributes of off-odor, off-flavor and overall & \\ \cline{3-4}  & & Lowest microbial growth values did not exceed the recommended limit & [176] \\ \cline{3-4}  & & Lowest intensity of color and firmness of the burger with 1\% artichoke extract & \\ \hline \multirow{4}{*}{Sardines} & Incorporation of 5\% of artichoke extract in marinated sandine filets & Improvement in oxidative stability and higher content of polyunsaturated fatty acids & \\ \cline{3-4}  & & Decrease in total volatile basic nitrogen and trimethylamine during storage & \\ \cline{3-4}  & & Greater color and appearance scores & \\ \hline \multirow{4}{*}{Yogurt} & Addition of artichoke leaf extract in probiotic Vogourt (0.5\%) & Higher TPC and antioxidant activity & \\ \cline{3-4}  & & Faster acidity increase, shorter incubation time and greater final tittralble acidity than control yogurts & [178] \\ \cline{3-4}  & & Decrease in overall consumer acceptability & \\ \cline{3-4}  & & & No significant differences in chemical parameters of cheese analyzed depending on type of coagulant (bovine or vegetable) & \\ \cline{3-4}  & Cheese manufacture of Gouda-type cheeses from bovine milk & No significant organoleptic differences in cheese depending on type of coagulant & \\ \cline{3-4}  & & Higher level of casein-degrading products & \\ \hline \hline \end{tabular}
\end{table} 
Table 4: _Cont._prove the shelf-life of the product [169; 182]. Finally, its incorporation into pastry products, such as cookies [173] or cakes [172; 183], has also been described. These reformulations have as an objective the replacement of both fat and wheat flour. Meat composition is low in antioxidant compounds and fiber; for this reason, meat products have become a promising field of application for artichoke. [PERSON] et al. [175] studied the impact on the antioxidant and shelf-life qualities of beef patties with 500 and 1000 ppm artichoke extract, showing a significant improvement in antioxidant capacity values (TPC and DPPH) as well as a decrease in lipid oxidation (TBARS) at the end of storage. Another study examined the addition of 1% and 3% of artichoke extract in aubergine burgers [176], observing a decrease in the color intensity and firmness of the burger but positively affecting the inhibition of microbial growth. A beneficial effect on meat products such as sausages [174] or mince meat [184] has also been described, where artichoke application also had a positive impact on the increase in shelf-life. The addition of artichoke to dairy products has also been documented. The inulin present in artichoke has been used to increase the viability of probiotic bacteria in yogurt [178; 185], with satisfactory results being observed in the level of TPC as well as a faster increase in acidity and a shorter incubation time. On the other hand, artichoke has been used as an alternative to calf rennet in cheese production. Artichoke represents a great source of aspar proteases, also called cardosins/cyproins or cyanases (cardosin A and cardosin B).