{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,14]],"date-time":"2026-09-14T11:04:16Z","timestamp":1789383856746,"version":"build-2803163510"},"reference-count":54,"publisher":"MDPI AG","issue":"18","license":[{"start":{"date-parts":[[2026,9,12]],"date-time":"2026-09-12T00:00:00Z","timestamp":1789171200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001871","name":"FCT\u2014Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia\/MECI","doi-asserted-by":"publisher","award":["UID\/4077"],"award-info":[{"award-number":["UID\/4077"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"award":["UID\/4077"],"award-info":[{"award-number":["UID\/4077"]}],"id":[{"id":"https:\/\/ror.org\/00snfqn58","id-type":"ROR","asserted-by":"publisher"}]},{"name":"Associate Laboratory for Green Chemistry LAQV","award":["LA\/P\/0008\/2020"],"award-info":[{"award-number":["LA\/P\/0008\/2020"]}]},{"name":"Associate Laboratory for Green Chemistry LAQV","award":["UIDB\/50006\/2020"],"award-info":[{"award-number":["UIDB\/50006\/2020"]}]},{"name":"Associate Laboratory for Green Chemistry LAQV","award":["UIDP\/50006\/2020"],"award-info":[{"award-number":["UIDP\/50006\/2020"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Despite being usually discarded, agro-industrial by-products are rich in bioactive and nutritional compounds and can be redirected into new foods or food packaging. This study evaluated the nutritional composition of cardoon leaves (Cynara cardunculus L.), an agro-industrial by-product, and assessed the impact of the drying process on those characteristics. Furthermore, extracts of the dried leaves and dried leaves combined with lemon peel were incorporated into whey protein-based films at concentrations of 0.5%, 1.0%, and 2.0% (w\/v). Their physical, barrier, mechanical, and thermal properties were also analysed. When compared on a dry weight (DW) basis, the dry leaves maintained a stable nutritional profile with no significant degradation of key components, presenting with high carbohydrates (15.4 \u00b1 1.1 g\/100 g), moderate protein (21.2 \u00b1 0.4 g\/100 g), and low fat (2.0 \u00b1 0.1 g\/100 g). The leaves were also a good source of dietary fibres (43.9 \u00b1 1.8 g\/100 g) and minerals (13.7 \u00b1 0.2 g\/100 g of ash). Incorporating the extracts altered the films\u2019 physicochemical properties, reducing their water vapour permeability up to 4.05 \u00b1 0.26 10\u221210 g\/s.m.Pa, while their tensile strength decreased from 0.34 \u00b1 0.06 to 0.23 \u00b1 0.01 MPa depending on the formulation, and their elongation at break decreased by up to 6.58 \u00b1 0.70%. In contrast, Young\u2019s modulus increased by up to 0.11 \u00b1 0.03 MPa, indicating higher rigidity. This behaviour may be attributed to the interactions between the phenolic compounds and the whey protein matrix, which restricted polymer chain mobility and increased film rigidity while reducing matrix cohesion and flexibility. The results demonstrate that while the extracts enhanced the barrier properties of the films, they reduced the mechanical properties. Overall, the results suggest that cardoon by-products have potential applications in active food packaging, contributing to the development of bio-based materials within a circular economy framework.<\/jats:p>","DOI":"10.3390\/foods15183229","type":"journal-article","created":{"date-parts":[[2026,9,14]],"date-time":"2026-09-14T09:34:01Z","timestamp":1789378441000},"page":"3229","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Valorisation of Cardoon Leaves and Lemon Peel for Potential Active Food Packaging: Impact of Drying on Nutritional Profile and Functional Performance of Whey Protein Films"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-8772-329X","authenticated-orcid":false,"given":"C\u00e1ssia H.","family":"Barbosa","sequence":"first","affiliation":[{"name":"Department of Food and Nutrition, National Institute of Health Doutor Ricardo Jorge, Av. Padre Cruz, 1649-016 Lisbon, Portugal"},{"name":"MEtRICs, Department of Chemistry, NOVA School of Science and Technology, NOVA University of Lisbon, Campus de Caparica, 2829-516 Caparica, Portugal"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4297-2241","authenticated-orcid":false,"given":"Mariana A.","family":"Andrade","sequence":"additional","affiliation":[{"name":"Department of Food and Nutrition, National Institute of Health Doutor Ricardo Jorge, Av. Padre Cruz, 1649-016 Lisbon, Portugal"},{"name":"REQUIMTE\/LAQV, Rua D. Manuel II, Apartado 55142, 4051-401 Porto, Portugal"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8381-9780","authenticated-orcid":false,"given":"Victor G. L.","family":"Souza","sequence":"additional","affiliation":[{"name":"MEtRICs, Department of Chemistry, NOVA School of Science and Technology, NOVA University of Lisbon, Campus de Caparica, 2829-516 Caparica, Portugal"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9533-9346","authenticated-orcid":false,"given":"Francisco","family":"Ravasco","sequence":"additional","affiliation":[{"name":"Department of Food and Nutrition, National Institute of Health Doutor Ricardo Jorge, Av. Padre Cruz, 1649-016 Lisbon, Portugal"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8382-312X","authenticated-orcid":false,"given":"Carla","family":"Motta","sequence":"additional","affiliation":[{"name":"Department of Food and Nutrition, National Institute of Health Doutor Ricardo Jorge, Av. Padre Cruz, 1649-016 Lisbon, Portugal"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6614-3942","authenticated-orcid":false,"given":"Miguel A.","family":"Cerqueira","sequence":"additional","affiliation":[{"name":"International Iberian Nanotechnology Laboratory, Av. Mestre Jos\u00e9 Veiga, 4715-330 Braga, Portugal"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Vasco D. F.","family":"Martins","sequence":"additional","affiliation":[{"name":"International Iberian Nanotechnology Laboratory, Av. Mestre Jos\u00e9 Veiga, 4715-330 Braga, Portugal"},{"name":"Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9395-3112","authenticated-orcid":false,"given":"Andreia F. M.","family":"Santos","sequence":"additional","affiliation":[{"name":"MEtRICs, Department of Chemistry, NOVA School of Science and Technology, NOVA University of Lisbon, Campus de Caparica, 2829-516 Caparica, Portugal"},{"name":"LAQV-REQUIMTE, Department of Chemistry, NOVA School of Science and Technology, NOVA University of Lisbon, Campus de Caparica, 2819-516 Caparica, Portugal"},{"name":"i3N\/CENIMAT, Department of Materials Science, NOVA School of Science and Technology, NOVA University of Lisbon, 2829-516 Caparica, Portugal"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6695-8794","authenticated-orcid":false,"given":"Sidney","family":"Tom\u00e9","sequence":"additional","affiliation":[{"name":"Department of Food and Nutrition, National Institute of Health Doutor Ricardo Jorge, Av. Padre Cruz, 1649-016 Lisbon, Portugal"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9061-7730","authenticated-orcid":false,"given":"Fernanda","family":"Vilarinho","sequence":"additional","affiliation":[{"name":"Department of Food and Nutrition, National Institute of Health Doutor Ricardo Jorge, Av. Padre Cruz, 1649-016 Lisbon, Portugal"},{"name":"Centre for Study in Animal Science (CECA), Instituto de Ci\u00eancias, Tecnologias e Agroambiente (ICETA), University of Porto, 4050-053 Porto, Portugal"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0226-921X","authenticated-orcid":false,"given":"Ana Sanches","family":"Silva","sequence":"additional","affiliation":[{"name":"Centre for Study in Animal Science (CECA), Instituto de Ci\u00eancias, Tecnologias e Agroambiente (ICETA), University of Porto, 4050-053 Porto, Portugal"},{"name":"Faculty of Pharmacy, University of Coimbra, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal"},{"name":"Associate Laboratory for Animal and Veterinary Sciences (AL4AnimalS), 1300-477 Lisbon, Portugal"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9270-3982","authenticated-orcid":false,"given":"Ana Lu\u00edsa","family":"Fernando","sequence":"additional","affiliation":[{"name":"MEtRICs, Department of Chemistry, NOVA School of Science and Technology, NOVA University of Lisbon, Campus de Caparica, 2829-516 Caparica, Portugal"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,9,12]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Sabater, C., Ruiz, L., Delgado, S., Ruas-Madiedo, P., and Margolles, A. (2020). Valorization of Vegetable Food Waste and By-Products Through Fermentation Processes. Front. Microbiol., 11.","DOI":"10.3389\/fmicb.2020.581997"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"2715","DOI":"10.1007\/s12649-024-02622-0","article-title":"Unveiling the Potential of Agrifood By-Products: A Comprehensive Review of Phytochemicals, Bioactivities and Industrial Applications","volume":"16","author":"Fernandes","year":"2025","journal-title":"Waste Biomass Valorization"},{"key":"ref_3","doi-asserted-by":"crossref","unstructured":"Barbosa, C.H., Andrade, M.A., Vilarinho, F., Castanheira, I., Fernando, A.L., Loizzo, M.R., Silva, A.S., Sanches Silva, A., and Silva, A.S. (2020). A New Insight on Cardoon: Exploring New Uses besides Cheese Making with a View to Zero Waste. Foods, 9.","DOI":"10.3390\/foods9050564"},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"136275","DOI":"10.1016\/j.foodchem.2023.136275","article-title":"The Wide Spectrum of Industrial Applications for Cultivated Cardoon (Cynara cardunculus L. Var. Altilis DC.): A Review","volume":"423","author":"Mandim","year":"2023","journal-title":"Food Chem."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"119559","DOI":"10.1016\/j.indcrop.2024.119559","article-title":"Exploring Cynara cardunculus L. by-Products Potential: Antioxidant and Antimicrobial Properties","volume":"222","author":"Barbosa","year":"2024","journal-title":"Ind. Crops Prod."},{"key":"ref_6","doi-asserted-by":"crossref","unstructured":"Hajji Nabih, M., Boulika, H., El Hajam, M., Alghonaim, M.I., Kandri, N.I., Alsalamah, S.A., and Boufahja, F. (2023). Successive Solvent Extraction, Characterization and Antioxidant Activities of Cardoon Waste (Leaves and Stems) Extracts: Comparative Study. Molecules, 28.","DOI":"10.3390\/molecules28031129"},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"111330","DOI":"10.1016\/j.foodres.2022.111330","article-title":"Chemical Composition of Cardoon (Cynara cardunculus L. Var. Altilis) Petioles as Affected by Plant Growth Stage","volume":"156","author":"Mandim","year":"2022","journal-title":"Food Res. Int."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"109024","DOI":"10.1016\/j.scienta.2019.109024","article-title":"Leaf Extracts of Cultivated Cardoon as Potential Bioherbicide","volume":"261","author":"Scavo","year":"2020","journal-title":"Sci. Hortic."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"108651","DOI":"10.1016\/j.foodres.2019.108651","article-title":"Valorisation of the Green Waste Parts from Turnip, Radish and Wild Cardoon: Nutritional Value, Phenolic Profile and Bioactivity Evaluation","volume":"126","author":"Chihoub","year":"2019","journal-title":"Food Res. Int."},{"key":"ref_10","doi-asserted-by":"crossref","unstructured":"Barbosa, C.H., Andrade, M.A., Vilarinho, F., Fernando, A.L., and Silva, A.S. (2022). Edible Active Coating Systems for Food Purposes. Releasing Systems in Active Food Packaging: Preparation and Applications, Springer.","DOI":"10.1007\/978-3-030-90299-5_10"},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"116178","DOI":"10.1016\/j.carbpol.2020.116178","article-title":"Polysaccharides, Protein and Lipid -Based Natural Edible Films in Food Packaging: A Review","volume":"238","author":"Mohamed","year":"2020","journal-title":"Carbohydr. Polym."},{"key":"ref_12","doi-asserted-by":"crossref","unstructured":"Andrade, M.A., Barbosa, C.H., Souza, V.G.L.L., Coelhoso, I.M., Reboleira, J., Bernardino, S., Ganh\u00e3o, R., Mendes, S., Fernando, A.L., and Vilarinho, F. (2021). Novel Active Food Packaging Films Based on Whey Protein Incorporated with Seaweed Extract: Development, Characterization, and Application in Fresh Poultry Meat. Coatings, 11.","DOI":"10.3390\/coatings11020229"},{"key":"ref_13","doi-asserted-by":"crossref","unstructured":"Nemati, V., Hashempour-Baltork, F., Sadat Gharavi-Nakhjavani, M., Feizollahi, E., Marangoni J\u00fanior, L., and Mirza Alizadeh, A. (2023). Application of a Whey Protein Edible Film Incorporated with Cumin Essential Oil in Cheese Preservation. Coatings, 13.","DOI":"10.3390\/coatings13081470"},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"4051","DOI":"10.1007\/s11694-021-00988-6","article-title":"Structural, Physico-Mechanical, and Bio-Functional Properties of Whey Protein Isolate-Based Edible Films as Affected by Enriching with Nettle (Urtica dioica L.) Leaf Extract","volume":"15","author":"Mohammadian","year":"2021","journal-title":"J. Food Meas. Charact."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"100700","DOI":"10.1016\/j.scp.2022.100700","article-title":"Tuning the Physical and Functional Properties of Whey Protein Edible Films: Effect of PH and Inclusion of Antioxidants from Spent Coffee Grounds","volume":"27","author":"Papadaki","year":"2022","journal-title":"Sustain. Chem. Pharm."},{"key":"ref_16","doi-asserted-by":"crossref","unstructured":"Botalo, A., Inprasit, T., Ummartyotin, S., Chainok, K., Vatthanakul, S., and Pisitsak, P. (2024). Smart and UV-Resistant Edible Coating and Films Based on Alginate, Whey Protein, and Curcumin. Polymers, 16.","DOI":"10.3390\/polym16040447"},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"e03809","DOI":"10.1016\/j.heliyon.2020.e03809","article-title":"Characterization of Whey Protein-Based Films Incorporated with Natamycin and Nanoemulsion of \u03b1-Tocopherol","volume":"6","author":"Sobral","year":"2020","journal-title":"Heliyon"},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"101505","DOI":"10.1016\/j.fbio.2021.101505","article-title":"Development and Characterization of Whey Protein Films Incorporated with Tarbush Polyphenols and Candelilla Wax","volume":"45","author":"Aguilar","year":"2022","journal-title":"Food Biosci."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"923","DOI":"10.1111\/1750-3841.15644","article-title":"Evaluation of the Properties of Whey Protein Films with Modifications","volume":"86","author":"Xu","year":"2021","journal-title":"J. Food Sci."},{"key":"ref_20","doi-asserted-by":"crossref","unstructured":"Tsironi, M., Kosma, I.S., and Badeka, A.V. (2022). The Effect of Whey Protein Films with Ginger and Rosemary Essential Oils on Microbiological Quality and Physicochemical Properties of Minced Lamb Meat. Sustainability, 14.","DOI":"10.3390\/su14063434"},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"1655","DOI":"10.1007\/s10068-020-00824-5","article-title":"Effects of Tea Polyphenols on Physicochemical and Antioxidative Properties of Whey Protein Coating","volume":"29","author":"Ming","year":"2020","journal-title":"Food Sci. Biotechnol."},{"key":"ref_22","doi-asserted-by":"crossref","unstructured":"Andrade, M.A., Barbosa, C.H., Shah, M.A., Ahmad, N., Vilarinho, F., Khwaldia, K., Silva, A.S., and Ramos, F. (2023). Citrus By-Products: Valuable Source of Bioactive Compounds for Food Applications. Antioxidants, 12.","DOI":"10.3390\/antiox12010038"},{"key":"ref_23","doi-asserted-by":"crossref","unstructured":"Andrade, M.A., Barbosa, C.H., Mari\u00f1o-Cortegoso, S., Barbosa-Pereira, L., Send\u00f3n, R., Buonocore, G.G., Stanzione, M., Coelho, A., Correia, C.B., and Saraiva, M. (2023). LDPE and PLA Active Food Packaging Incorporated with Lemon By-Products Extract: Preparation, Characterization and Effectiveness to Delay Lipid Oxidation in Almonds and Beef Meat. Foods, 12.","DOI":"10.3390\/foods12132450"},{"key":"ref_24","unstructured":"AOAC (2023). Official Methods of Analysis of AOAC International, Oxford University Press."},{"key":"ref_25","unstructured":"(1987). Fruits, Vegetables and Processed Vegetables. Determination of Total Sugar, Reducing and Non Reducing Sugar (Sucrose). Munson and Walker Method. Reference Method (Standard No. NP 1419:1987)."},{"key":"ref_26","unstructured":"World Health Organization (2023). Simplified Protocol for Measuring Trans-Fatty Acids Content As a Percentage of Total Fatty Acids in Food Products: WHO Laboratory Protocol, World Health Organization."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"55","DOI":"10.1016\/j.foodchem.2014.11.043","article-title":"Protein Content and Amino Acids Profile of Pseudocereals","volume":"193","author":"Mota","year":"2016","journal-title":"Food Chem."},{"key":"ref_28","doi-asserted-by":"crossref","unstructured":"Nascimento, A.C., Motta, C., Rego, A., Delgado, I., Santiago, S., Assun\u00e7\u00e3o, R., Matos, A.S., Santos, M., and Castanheira, I. (2025). Measuring Minerals in Pseudocereals Using Inductively Coupled Plasma Optical Emission Spectrometry: What Is the Optimal Digestion Method?. Foods, 14.","DOI":"10.3390\/foods14040565"},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"815","DOI":"10.1016\/j.foodchem.2007.12.026","article-title":"Uncertainty Estimation and In-House Method Validation of HPLC Analysis of Carotenoids for Food Composition Data Production","volume":"109","author":"Dias","year":"2008","journal-title":"Food Chem."},{"key":"ref_30","unstructured":"(2014). Foodstuffs\u2014Determination of Vitamin A by High Performance Liquid Chromatography (Standard No. EN 12823-1:2014). Available online: https:\/\/standards.iteh.ai\/catalog\/standards\/cen\/ebb9809c-1c7d-4e44-a2d5-3aab12a12c7f\/en-12823-1-2014?srsltid=AfmBOooZFvZ6fE9w8ETdoiTm3ZNIbmyPNBukv6O8lb-xFs9M-MveemSv."},{"key":"ref_31","unstructured":"(2014). Foodstuffs\u2014Determination of Vitamin E by High Performance Liquid Chromatography (Standard No. EN 12822:2014). Available online: https:\/\/standards.iteh.ai\/catalog\/standards\/cen\/71b18a31-b392-46a4-85e1-bf94949565b8\/en-12822-2014?srsltid=AfmBOop7rz3FS98cSgIsOeXWCeEpOlCO7_O8OLFkWmM5p6pK4t4X9_uS."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"497","DOI":"10.1016\/j.lwt.2018.02.041","article-title":"Characterization of Rosemary and Thyme Extracts for Incorporation into a Whey Protein Based Film","volume":"92","author":"Andrade","year":"2018","journal-title":"LWT"},{"key":"ref_33","doi-asserted-by":"crossref","unstructured":"Souza, V.G.L., Mello, I.P., Khalid, O., Pires, J.R.A., Rodrigues, C., Alves, M.M., Santos, C., Fernando, A.L., and Coelhoso, I. (2022). Strategies to Improve the Barrier and Mechanical Properties of Pectin Films for Food Packaging: Comparing Nanocomposites with Bilayers. Coatings, 12.","DOI":"10.3390\/coatings12020108"},{"key":"ref_34","unstructured":"(2024). Standard Test Methods for Gravimetric Determination of Water Vapor Transmission Rate of Materials (Standard No. ASTM E96\/96M-24)."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"1291","DOI":"10.1080\/07373937.2022.2145305","article-title":"The Effect of Drying Methods on Chlorophyll, Polyphenol, Flavonoids, Phenolic Compounds Contents, Color and Sensory Properties, and in Vitro Antioxidant and Anti-Diabetic Activities of Dried Wild Guava Leaves","volume":"41","author":"Nguyen","year":"2023","journal-title":"Dry. Technol."},{"key":"ref_36","doi-asserted-by":"crossref","unstructured":"Silva, L.R., Jacinto, T.A., and Coutinho, P. (2022). Bioactive Compounds from Cardoon as Health Promoters in Metabolic Disorders. Foods, 11.","DOI":"10.3390\/foods11030336"},{"key":"ref_37","doi-asserted-by":"crossref","unstructured":"El Hosry, L., Elias, V., Chamoun, V., Halawi, M., Cayot, P., Nehme, A., and Bou-Maroun, E. (2025). Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review. Foods, 14.","DOI":"10.3390\/foods14111881"},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"113540","DOI":"10.1016\/j.lwt.2022.113540","article-title":"Protein Degradation and Aggregation in Silver Carp (Hypophthalmichthys molitrix) Muscle during Hot Air Drying","volume":"163","author":"Li","year":"2022","journal-title":"LWT"},{"key":"ref_39","doi-asserted-by":"crossref","unstructured":"Chaiareekitwat, S., Nagle, M., Mahayothee, B., Khuwijitjaru, P., Rungpichayapichet, P., Latif, S., and M\u00fcller, J. (2025). Drying Behavior and Effect of Drying Temperatures on Cyanide, Bioactive Compounds, and Quality of Dried Cassava Leaves. Appl. Sci., 15.","DOI":"10.3390\/app15052680"},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"25180","DOI":"10.1038\/s41598-024-76460-4","article-title":"Influence of Drying Temperature on the Properties of Colombian Banana Fibers for Its Potential Use as Reinforcement in Composite Materials","volume":"14","year":"2024","journal-title":"Sci. Rep."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"6421","DOI":"10.1038\/s41598-024-56596-z","article-title":"Influence of Drying Temperature on Coconut-Fibers","volume":"14","author":"Martinelli","year":"2024","journal-title":"Sci. Rep."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"833","DOI":"10.1007\/s42247-021-00310-6","article-title":"Leaf Fibres as Reinforcements in Green Composites: A Review on Processing, Properties and Applications","volume":"5","author":"Ramesh","year":"2021","journal-title":"Emergent Mater."},{"key":"ref_43","doi-asserted-by":"crossref","unstructured":"Alahmari, L.A. (2024). Dietary Fiber Influence on Overall Health, with an Emphasis on CVD, Diabetes, Obesity, Colon Cancer, and Inflammation. Front. Nutr., 11.","DOI":"10.3389\/fnut.2024.1510564"},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"2176","DOI":"10.1007\/s13197-014-1264-3","article-title":"Effect of Dehydration Methods on Retention of Carotenoids, Tocopherols, Ascorbic Acid and Antioxidant Activity in Moringa Oleifera Leaves and Preparation of a RTE Product","volume":"51","author":"Saini","year":"2014","journal-title":"J. Food Sci. Technol."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"404","DOI":"10.1016\/j.foodchem.2019.03.066","article-title":"Bioactivities, Chemical Composition and Nutritional Value of Cynara cardunculus L. Seeds","volume":"289","author":"Petropoulos","year":"2019","journal-title":"Food Chem."},{"key":"ref_46","doi-asserted-by":"crossref","unstructured":"Hajji Nabih, M., El Hajam, M., Boulika, H., Hassan, M.M., Idrissi Kandri, N., Hedfi, A., Zerouale, A., and Boufahja, F. (2021). Physicochemical Characterization of Cardoon \u201cCynara cardunculus\u201d Wastes (Leaves and Stems): A Comparative Study. Sustainability, 13.","DOI":"10.3390\/su132413905"},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"104342","DOI":"10.1016\/j.jfca.2021.104342","article-title":"Phenolic Compounds in Local Italian Types of Cultivated Cardoon (Cynara cardunculus L. Var. Altilis DC) Stalks and Artichoke (Cynara cardunculus L. Var. Scolymus L.) Edible Sprouts","volume":"106","author":"Ferioli","year":"2022","journal-title":"J. Food Compos. Anal."},{"key":"ref_48","doi-asserted-by":"crossref","unstructured":"Pires, A.F., D\u00edaz, O., Cobos, A., and Pereira, C.D. (2024). A Review of Recent Developments in Edible Films and Coatings-Focus on Whey-Based Materials. Foods, 13.","DOI":"10.3390\/foods13162638"},{"key":"ref_49","doi-asserted-by":"crossref","unstructured":"Revutskaya, N., Polishchuk, E., Kozyrev, I., Fedulova, L., Krylova, V., Pchelkina, V., Gustova, T., Vasilevskaya, E., Karabanov, S., and Kibitkina, A. (2024). Application of Natural Functional Additives for Improving Bioactivity and Structure of Biopolymer-Based Films for Food Packaging: A Review. Polymers, 16.","DOI":"10.3390\/polym16141976"},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"107099","DOI":"10.1016\/j.foodhyd.2021.107099","article-title":"A Biorefinery Approach for the Conversion of Cynara cardunculus Biomass to Active Films","volume":"122","author":"Mirpoor","year":"2022","journal-title":"Food Hydrocoll."},{"key":"ref_51","doi-asserted-by":"crossref","unstructured":"Leyva-Porras, C., Cruz-Alcantar, P., Espinosa-Sol\u00eds, V., Mart\u00ednez-Guerra, E., Pi\u00f1\u00f3n-Balderrama, C.I., Mart\u00ednez, I.C., and Saavedra-Leos, M.Z. (2020). Application of Differential Scanning Calorimetry (DSC) and Modulated Differential Scanning Calorimetry (MDSC) in Food and Drug Industries. Polymers, 12.","DOI":"10.3390\/polym12010005"},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"1603","DOI":"10.1039\/D3SM01462B","article-title":"Water State, Thermal Transition Behavior and Structure of Hydrated Gelatin Films","volume":"131","author":"Liu","year":"2024","journal-title":"Soft Matter"},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"1206","DOI":"10.1039\/D4FB00013G","article-title":"Complexation and Conjugation between Phenolic Compounds and Proteins: Mechanisms, Characterisation and Applications as Novel Encapsulants","volume":"2","author":"Wang","year":"2024","journal-title":"Sustain. Food Technol."},{"key":"ref_54","doi-asserted-by":"crossref","unstructured":"Wang, Y., and Xiong, Y.L. (2021). Physicochemical and Microstructural Characterization of Whey Protein Films Formed with Oxidized Ferulic\/Tannic Acids. Foods, 10.","DOI":"10.3390\/foods10071599"}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/18\/3229\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,9,14]],"date-time":"2026-09-14T10:14:48Z","timestamp":1789380888000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/18\/3229"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,9,12]]},"references-count":54,"journal-issue":{"issue":"18","published-online":{"date-parts":[[2026,9]]}},"alternative-id":["foods15183229"],"URL":"https:\/\/doi.org\/10.3390\/foods15183229","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,9,12]]}}}