Das Lehrgebiet BioVT ist Co-Autor bei einer Publikation in LWT - Food Science and Technology.

Large quantities of non-edible parts of the artichoke plant (Cynara cardunculus L.) comprising leaves, stems, roots, bracts, and seeds are discarded annually during industrial processing. These biowastes also contain high moisture making them susceptible to microbial growth and consequently may cause environmental contamination. However, these by-products are high in many phytochemicals similar to those of its edible flower heads including dietary fibers, phenolic acids, sesquiterpene lactones, enzymes, and flavonoids. Based on worldwide interest in renewable resources of energy, pharmaceutically-active biomolecules, and foods, many recent investigations have been conducted on recycling and the optimization the downstream processes for maximal exploitation of agri-food biowastes. Valorization of C. cardunculus L. biowastes presents opportunities for applications in the food (such as natural preservatives and milk coagulant) and non-food (such as therapeutics, biofuels, and paper pulp production) industries. This review focuses on the state-of-the-art for valorization practices of C. cardunculus L. biowastes and suggests potential novel uses in food and non-food industries. Different optimization techniques combining downstream and white biotechnology processes to develop better utilization of artichoke biowastes are presented.

A. Zayed, M. A. Farag; Valorization, extraction optimization and technology advancements of artichoke biowastes: Food and non-food applications; LWT - Food Science and Technology 132 (2020) 109883