# Nutritionally Improved Gluten-Free Breads Fortified with Soluble Fiber and Bioactive Compounds from Artichoke and Broccoli By-Products

## TL;DR

This study shows that using enzymes on artichoke and broccoli by-products can improve the nutrition and taste of gluten-free bread.

## Contribution

The novel use of Celluclast® 1.5 L on artichoke by-products to enhance gluten-free bread's nutritional and sensory properties.

## Key findings

- Celluclast® 1.5 L increased soluble dietary fiber by up to 2.75 g/100 g in gluten-free bread.
- Enzymatic treatments reduced rapidly digestible starch by 14% and increased slowly digestible starch by over 150%.
- Celluclast® 1.5 L-treated artichoke by-products showed the best overall improvement in nutritional and sensory attributes.

## Abstract

Background: Commercial gluten-free (GF) breads often exhibit low nutritional quality due to limited fiber and bioactive compounds. The enzymatic treatment of vegetable by-products, such as broccoli and artichoke, represents a sustainable strategy to release soluble dietary fiber and phenolic compounds, enhancing the functional value of GF products. Five GF bread formulations were developed: a control bread, breads containing broccoli or artichoke extracts (BB and BA), and breads with enzymatically treated extracts using Viscozyme® L and Celluclast® 1.5 L (BBE and BAE). A commercial GF bread (BC) served as a reference. Nutritional composition, dietary fiber fractions, phenolic content, antioxidant capacity, starch digestibility, physicochemical parameters, and sensory properties were evaluated. Results: Enzymatic treatments significantly improved the nutritional and functional properties of GF breads. Viscozyme L® produced the highest increases in antioxidant capacity and phenolic content (up to 30% higher in FRAP), while Celluclast® 1.5 L generated the highest rise in soluble dietary fiber (up to 2.75 g/100 g) and the best sensory acceptance. Moreover, Celluclast® 1.5 L significantly modified starch digestibility, reducing rapidly digestible starch by 14% and increasing slowly digestible starch by over 150%, suggesting a lower predicted glycemic response. Conclusions: Incorporating the enzyme-treated artichoke and broccoli by-products into GF breads effectively enhances soluble fiber, antioxidant potential, and sensory quality. Among treatments, Celluclast® 1.5 L applied to artichoke proved most effective overall, providing a balanced improvement in nutritional and functional attributes. These findings revealed the potential of Celluclast® 1.5 L-treated artichoke by-products as a source of natural bioactive compounds for developing clean-label, nutritionally enhanced GF breads.