## 4 Food Industry Application  
### Use of Artichoke as a Functional Ingredient  
Due to its remarkable antioxidant, anti-inflammatory and prebiotic properties, the use of artichoke in the development of food products may be a key opportunity for the food industry. Several studies have considered the incorporation of different parts of _C. scolymus_ L. in different food products (Table 4) [16]. The valorization of artichoke by-products in the form of extracts has become a promising possibility due to the high inulin content of the stems as well as the antioxidant properties of the leaves as a result of their high content of phenolic compounds. \begin{table}
\begin{tabular}{c c c c} \hline \hline
**Food Product** & **Formulation** & **Outcomes** & **Ref.** \\ \hline \multirow{4}{*}{Pasta} & Addition of artichoke by-products (bracts and stems) extracted with UAE in traditional Italian fresh egg pasta (10\%) & Higher TPC in the reformulated pasta and lower TPC loss after cooking & [169] \\ \hline \multirow{4}{*}{Bread} & Replacement of durum wheat semolina with flour of artichoke by-products (bracts and stems) in bread (5\%, 7.5\% and 10\%) & Visible effects on color, increasing a* and reducing b* and L* & \\ \cline{1-1} \cline{3-4}  & & & Higher water absorption as extract concentration increased & [170] \\ \cline{1-1} \cline{3-4}  & & & Lower volume and higher hardness, but no moisture loss in 5 days of storage & \\ \hline \multirow{4}{*}{Bakery and pastry products} & \multirow{4}{*}{Crackers} & Addition of leaf extract residue from artichoke in crackers (3–12\%) & Decrease in product thickness and hardness & \\ \cline{1-1} \cline{3-4}  & & & Higher fiber content & \\ \cline{1-1} \cline{3-4}  & & & Decrease in overall acceptability & \\ \cline{1-1} \cline{3-4}  & & & Higher TPC and antioxidant activity & \\ \cline{1-1} \cline{3-4}  & & & Improvement in sensory properties and texture at optimum utilization ratio & [172] \\ \cline{1-1} \cline{3-4}  & & & (replacement of 31.63\% of fat and 16.43\% of wheat flour) & \\ \hline \multirow{4}{*}{Cookies} & Addition of fiber-rich powders from artichoke by-products (bracts and stems) in cookies (4\%) & Similar overall acceptability to cookies formulated with CRF & \\ \cline{1-1} \cline{3-4}  & & & Similar behavior during storage to cookies formulated with the CRF & [173] \\ \cline{1-1} \cline{3-4}  & & & Darker color than cookies formulated with CRF & \\ \hline \hline \end{tabular}
\end{table} 
Table 4: Application of artichoke extracts in food products. Bakery products are the most studied food products for the introduction of artichoke. Its high fiber content, high soluble/insoluble fiber ratio and high water-holding capacity make artichoke fiber a great option to incorporate into bread [62]. In particular, several studies have used fiber-rich artichoke by-products in the form of flour to replace wheat, resulting in acceptable sensory characteristics and a bread with a lower volume and higher firmness [170; 179; 180]. Artichoke has also been used to prepare crackers [171; 181], although a negative impact on the overall sensory qualities has been reported. An emerging field of application of artichoke is pasta, where the main objective of its addition is to increase the contribution of the total phenolic content (TPC) and bioactive compounds as well as to im