This news article was originally written in Spanish. It has been automatically translated for your convenience. Reasonable efforts have been made to provide an accurate translation, however, no automated translation is perfect nor is it intended to replace a human translator. The original article in Spanish can be viewed at Alcachofas frescas cortadas sin sulfitos

Fresh artichokes cut without sulfites

01/06/2005

The new technique developed by researchers from the CSIC is based on the combination of physical treatments with natural chemical additives allowing to preserve the organoleptic, nutritional and microbiological quality of the artichokes under refrigeration. The same team, also works in the obtaining of compounds bioactive and fiber from the waste of processing of vegetables.

The artichoke is a characteristic of the Mediterranean diet with important culinary and nutritional qualities. However, their consumption is deprecated due to tedious which is its preparation. This new technology allows to market cut fresh artichokes without that deteriorates or is dark.

On the other hand, the same group researchers have developed a procedure to obtain compounds bioactive and dietary fiber in high quality from the waste of the industry of processing of artichokes and other vegetables. The by-products of the industry's manipulation of vegetables, as well as waste of industrialization of these products represent many tons a day in the producing areas, causing environmental and management problems.

These wastes are generally very rich in substances bioactive, responsible for the claims attributed "fruit and vegetables and diets that are constituent relevant, as it is the case of the Mediterranean diet", explains Francisco a. Thomasresearcher at the CSIC and responsible of the Group of research quality, safety and bioactivity of foods of plant origin of the CEBAS. "Through relatively simple procedures we can obtain extracts enriched in these constituent bioactive, mainly antioxidants and anticarcinogénicas". Dietary fiber that is obtained is also quite superior to the those that are currently on the market.

Extracts and obtained ingredients can be incorporated into other foods to provide them with the character of functional food. In this way artichoke processing industries can enhance their by-products as a source of functional ingredients, eliminating the problem of environmental management that they are at the same time.