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<p>The increasing focus on sustainable food production has led to exploring novel plant materials such as breadnut (<i>Artocarpus camansi</i>) leaves for functional food applications. This study investigates the upcycling of breadnut leaves into gnocchi formulations to enhance nutritional value and sustainability in food systems. Breadnut leaves were processed into powder and characterized for their functional, rheological, and antioxidative properties. Gnocchi formulations with 5%, 10%, 15%, and 20% breadnut leaf powder were evaluated for nutritional composition, and storage stability. Results showed that incorporating 10% breadnut leaf powder significantly increased total dietary fibre to 5.73% (dry matter basis), with 4.23% insoluble fibre and 1.50% soluble fibre, while maintaining an optimal pH of 6.35. Antioxidant activity improved, with the total phenolic content reaching 1.59&#xa0;mg GAE/g DM and DPPH scavenging activity at 0.52&#xa0;mg TE/g DM. The breadnut leaf powder demonstrated strong water absorption (7.09&#xa0;g H₂O/g DM at 10% inclusion) and oil absorption capacity (2.13&#xa0;g oil/g DM), positively impacting the gnocchi’s texture and structural integrity during storage. These findings highlight the potential of breadnut leaves as a sustainable, nutrient-rich ingredient for functional food development. This study underscores the benefits of reducing agricultural waste and meeting consumer demand for health-focused, eco-friendly food products.</p>

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Valorization of breadnut (Artocarpus camansi) leaves in gnocchi-type product

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2026年1月14日

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  • Anthony Masiala,
  • Guylene Aurore,
  • Ewa Pejcz,
  • Agata Wojciechowicz-Budzisz,
  • Remigiusz Olędzki,
  • Adam Zając,
  • Katarzyna Górska,
  • Joanna Harasym,
  • Audrey Vingadassalon

摘要

The increasing focus on sustainable food production has led to exploring novel plant materials such as breadnut (Artocarpus camansi) leaves for functional food applications. This study investigates the upcycling of breadnut leaves into gnocchi formulations to enhance nutritional value and sustainability in food systems. Breadnut leaves were processed into powder and characterized for their functional, rheological, and antioxidative properties. Gnocchi formulations with 5%, 10%, 15%, and 20% breadnut leaf powder were evaluated for nutritional composition, and storage stability. Results showed that incorporating 10% breadnut leaf powder significantly increased total dietary fibre to 5.73% (dry matter basis), with 4.23% insoluble fibre and 1.50% soluble fibre, while maintaining an optimal pH of 6.35. Antioxidant activity improved, with the total phenolic content reaching 1.59 mg GAE/g DM and DPPH scavenging activity at 0.52 mg TE/g DM. The breadnut leaf powder demonstrated strong water absorption (7.09 g H₂O/g DM at 10% inclusion) and oil absorption capacity (2.13 g oil/g DM), positively impacting the gnocchi’s texture and structural integrity during storage. These findings highlight the potential of breadnut leaves as a sustainable, nutrient-rich ingredient for functional food development. This study underscores the benefits of reducing agricultural waste and meeting consumer demand for health-focused, eco-friendly food products.