2.1.1. Extraction Process

Inulin extraction from artichoke roots (AR) was carried out according to Castellino et al. [10], with slight modifications. Artichoke roots powder (ARP) was mixed with water at a pH of

6.8 with a ratio solid to water of 1:16 (*w/w*). The extraction took place in a thermostated bath at 80 ◦C for 2 h, with periodic stirring every 15 min. Afterwards, the sample was filtered with a Buchner funnel using WhatmanTM (Darmstadt, Germany) filters with 11 μm of porosity, and then the filtrate was collected and submitted to precipitation phase through two cycles of freezing and thawing. The precipitate was centrifugated at 7500× *g* 15 min at 10 ◦C and the resulting pellet was washed by adding 10 mL of ethanol, centrifugated, dried overnight, and weighted.

Inulin yield was expressed in g per 100 g of ARP.

$$\text{Yield } (\%) = \left( \frac{\text{weight (g) of dried ironlin}}{\text{weight (g) of ARP}} \right) \times 100$$

### 2.1.2. Moisture and Water Activity of AR Inulin Powder

Moisture was determined with a moisture analyzer (Mod. MAC 110/NP, Rodwang Wagi Elektroniczne, Radom, Poland) at 120 ◦C until constant weight. Water activity was measured using a hygrometer (Aqua Lab 100–240 V AC, Pullman, WA, USA). Each measurement was carried out in triplicate.

### 2.1.3. Identification and Quantification of AR Inulin

Identification and quantification of AR inulin was conducted via high-performance liquid chromatography (HPLC) analysis using a 1260 infinity series chromatograph (Agilent Technologies, Santa Clara, CA, USA) equipped with a refractive index detector (RID) and a cationic exchange column 300 × 7.8 mm (RezexTM RCM-Monosaccharide Ca2+, 8 μm, Torrance, CA, USA). The analysis was conducted isocratically using Milli-Q water as a mobile phase with a flow of 0.6 mL/min, column temperature of 80 ◦C, and RID of 35 ◦C. For calibration, commercial inulin with a high degree of polymerization and purity ≥98.5% (FibrulineTM XL chicory root fibre, COSUCRA Groupe Warcoing SA, Warcoing, Belgium) was used as standard. Standard inulin solutions were filtered through a 0.45 μm nylon filter and injected in triplicate at different concentrations (0.25 mg/mL, 0.5 mg/mL, and 1.0 mg/mL). AR inulin was properly diluted, filtered, and injected. A calibration curve was obtained for concentration versus area, and AR inulin was identified by coincidences of retention time with standard inulin and quantified through the corresponding calibration curve.

### 2.1.4. Polymerization Degree and Molecular Weight

Gel permeation chromatography was performed on extracted inulin. The analysis was carried out by using a GPC Max (Viscotek, Malvern, UK) system equipped with a TDA 305 detector (Refractive Index, Low Angle Light Scattering, Right Angle Light Scattering and Viscometer) and UV detector. We used a pre-column TSK PWXL and TSK Gel GMPWXL (Tosoh Bioscience, Griesheim, Germany). The sample was dissolved at 3 mg/mL concentration and eluted in MilliQ water containing 0.2% NaN3. After complete dissolution, the sample was filtered on a membrane having 0.22 μm porosity. The injection volume was 100 μL, and the flow rate was 0.8 mL/min. The chosen method of analysis was universal calibration, using polyethyleneoxide (PEO) standards, ranging from 21.300 kDa to 420 Da. The measurements, performed at 35 ◦C according to the temperatures of columns and detectors, were ran for 60 min in duplicate.

The polymerization degree (DP) was calculated as follows [34]:

$$\text{M}\_{\text{n}} = 180 + 162 \times (\text{DP}\_{\text{n}} - 1)$$

and

$$\mathrm{M}\_{\mathrm{W}} = 180 + 162 \times (\mathrm{DP}\_{\mathrm{W}} - 1)$$

where Mn and M w are number average molecular weight and weight average molecular weight, respectively.

### *2.2. Fresh Pasta Preparation and Characterization*
