Valorization of Artichoke Bracts as a Simultaneous Fat and Wheat Flour Substitute in Cookies.

Food byproducts refer to organic materials produced throughout different stages of food production and processing, ranging from primary agricultural production and harvesting to postharvest operations and industrial processing activities (Melini et al. ). These materials are typically not destined for direct dietary use and are often treated as waste. The management and disposal of these residues generate financial costs and intensify environmental impacts, particularly through greenhouse gas emissions and the growing demand for landfill space (Vilas‐Franquesa et al. ). Artichoke ( L.) is cultivated and consumed globally, largely owing to its distinctive taste and valuable nutritional composition. Artichoke has been recognized for its diverse biological activities, including antioxidant, hypocholesterolemic, hepatoprotective, antimicrobial, antitumor, and anti‐inflammatory effects. The observed functional effects are primarily linked to the abundance of phenolic constituents in artichoke, notably mono‐ and dicaffeoylquinic acids, including chlorogenic acid and cynarin, as well as flavonoids like luteolin and apigenin and their respective glycoside and rutinoside forms (Cannas et al. ). Furthermore, artichoke provides a substantial amount of dietary fiber, predominantly in the form of insoluble fiber, which constitutes about 75% of the total. The insoluble fraction primarily contains cellulose, hemicellulose, and lignin, while inulin and pectin constitute the major components of the soluble dietary fiber fraction (Ayuso et al. ). According to data from FAOSTAT (FAO ), global artichoke production reached 1,816,169 tons in 2024. A substantial proportion of the biomass obtained from artichoke processing, approximately 80%–85%, is represented by processing byproducts (De Falco et al. ). Bracts, leaves, and stems are the main byproducts obtained from industrial artichoke processing, and, like the edible portions, these fractions are rich in bioactive antioxidant constituents. These byproducts are typically transformed into powdered form and subsequently incorporated into bakery products (Cannas et al. ). Cookies represent one of the most frequently consumed products within the bakery sector, valued for their distinctive sensory properties, particularly their flavor and texture. Fat and flour are the two main components in cookie formulations, and they have an influence on the structure and sensory properties of cookies (Meral et al. ). Growing global concern about human health has intensified interest in dietary patterns and their long‐term effects (Sudarshan and Sharan ). High intake of fat‐rich and high‐calorie foods has been linked to excessive energy consumption and an increased risk of obesity. As awareness of the adverse consequences of overconsumption continues to rise, the food industry has placed growing emphasis on the development of reduced‐fat products (Fadillah et al. ). High fat and wheat flour content in cookies increases caloric density and potential health concerns, promoting the investigation of substitutes that can reduce energy content while maintaining quality attributes (Yalcin et al. ). The valorization of byproducts as fat and flour substitutes in food formulation has gained attention to improve nutritional quality, promote sustainability, and create added value (Gómez and Martinez ; Plazzotta et al. ).