‘Violetto di Ramacca’ is a local variety of artichoke grown in Sicily (Southern Italy), known for its purple color with green streaks. In this study, the effects of two different preparation and drying methods (method A, fresh sample oven-dried at 40 °C for 48 h then mixed and ground into flour; and B, minced and frozen sample oven-dried at 40 °C for 24 h then blended and ground into flour) for flours from different parts of the artichoke (bracts, stems, and mix), used at different percentages of integration (5, 7.5, and 10%), in combination with re-milled semolina, have been evaluated. The polyphenol contents of the flours produced with the two methods were measured. The results showed significant differences between the methods and samples, with a range from 9.09 mg GAE/g d.m. (bracts 100%, method A) to 2.62 mg/g (mix 100%, method B). The values were then lowered in the flour products with supplements ranging from 0.96 mg GAE/g (bract flour 10%, method A) to 0.11 mg GAE/g (mixed flour 7.5%, method B). As the amounts of polyphenols increased, the antioxidant activity increased, with a range that varied in the pure flour from 8.59 mg trolox eq/g d.m. (bract flour, method A) to 3.83 mg trolox eq/g d.m. (mixed flour, method B). These flours were also analyzed for color, highlighting a clear difference between methods A (greener) and B (browner). The flours thus obtained were used to produce breads, which were evaluated for their physicochemical characteristics during 4 days of storage. The results showed a reduction in volumes and heights, an increase in the percentage of integration of the artichoke flours, a greater quantity of moisture in the integrated breads, and a lower reduction in the structural characteristics during storage compared to the control breads. The TPA was conducted on the breads from T₀ to T₄, highlighting that, although initially more compact, the integrated breads offered less alteration of the values during storage. The a_w ranged from 0.63 (mix flour 5%, method B) to 0.90 (bract flour 5%, method B). The amounts of polyphenols (from 0.57 mg GAE/g in bread with bracts at 10% (method A) to 0.13 mg GAE/g in bread with mix 5% (method B)) and the antioxidant activity (from 0.55 mg trolox eq/g d.m. in bread with bract flour 10% (method A) to 0.14% mg trolox eq/g d.m. in bread with mix flour) were also evaluated, showing a trend similar to the values obtained in the flours. Colorimetric tests highlighted a color more similar to wholemeal bread in the loaves produced with method B. Statistical factor analysis and cluster analysis were conducted for all trials.

Efficient recovery of phenolic compounds from citrus processing by-products requires optimized solvent systems and reliable frameworks for comparing emerging extraction technologies. In this study, a solvent system was first optimized to maximize phenolic recovery from lemon (Citrus limon (L.) Burm. f.) processing by-products, enabling a standardized comparison of ultrasound-assisted extraction (UAE) and hydrodynamic cavitation (HC). A preliminary solid–liquid extraction screening using different water:ethanol ratios (v/v) identified a 50:50 hydroalcoholic mixture as the optimal solvent system for recovering phenolic compounds. HPLC analysis confirmed the presence of major flavanones (eriocitrin and hesperidin) and hydroxycinnamic acids (caffeic, p-coumaric, sinapic, and ferulic acids). Antioxidant capacity was assessed using complementary assays (Folin–Ciocalteu, DPPH, and ORAC) to provide a comprehensive evaluation of antioxidant activity. Under optimized solvent conditions, UAE significantly improved the recovery of total flavanones (+25.9%), hydroxycinnamic acids (+10.3%), total polyphenols (+20.5%), DPPH activity (+6.0%), and ORAC values (+9.6%) compared with conventional extraction. HC further enhanced extraction performance, increasing flavanone recovery by 12.0%, hydroxycinnamic acids by 7.2%, total polyphenols by 5.2%, and antioxidant activity (DPPH and ORAC) by 11.4% and 2.0%, respectively, relative to UAE. Following ethanol removal and concentration, HC-derived extracts showed the highest phenolic content and antioxidant capacity. These results demonstrate that solvent optimization, combined with a standardized comparison of extraction technologies, enhances phenolic recovery from lemon processing by-products. The findings indicate that HC is a promising, scalable approach for the sustainable recovery of bioactive compounds from citrus side-streams. The novelty of this work lies in the integration of solvent optimization with a systematic and standardized comparison of UAE and HC, providing a reproducible framework for evaluating emerging extraction technologies and highlighting the enhanced performance and scalability potential of HC for phenolic recovery from citrus processing by-products.

This study evaluated the potential of three ancient Sicilian tetraploid wheat genotypes—‘Margherito’, ‘Perciasacchi’, and ‘Russello’—for organic pasta production, compared to the national variety ‘Cappelli’. Significant variations in particle size distribution were found, with ‘Russello’ exhibiting the highest proportion of fine particles and the greatest protein content (14.30% d.m.). ‘Perciasacchi’ displayed the highest gluten index (81.26%). ‘Margherito’ and ‘Cappelli’ had the highest antioxidant activity, with ‘Margherito’ showing elevated levels of lutein and total carotenoids. Rheological analysis revealed differences in dough properties. ‘Perciasacchi’ exhibited the highest dough stability and P/L ratio (6.57), whereas ‘Russello’ showed the lowest values for both. Additionally, ‘Russello’ had lower consistency (12 B.U.), reduced gel stability, and limited water retention in the visco-amylographic analysis. Pasta quality was evaluated based on cooking time, water absorption, and texture. Cooking time ranged from 10 to 12 min, with ‘Russello’ and ‘Margherito’ showing lower water absorption. Texture analysis indicated that ‘Margherito’ pasta was the least firm, while ‘Russello’ showed the greatest loss of consistency when overcooked. From a sensory perspective, ‘Russello’ had lower firmness, but a stronger semolina flavor and surface roughness. ‘Cappelli’ had the most intense cooked pasta odor, while ‘Perciasacchi’ was the hardest and least sticky, though less flavorful. The results support the use of ancient tetraploid wheat genotypes as valuable resources for sustainable, high-quality pasta production.