Functionalized Biscuits with Bioactive Ingredients Obtained by Citrus Lemon Pomace

Abstract

In this study, functionalized biscuits were prepared through the enrichment of dough with lemon peel and natural antioxidants extracted from lemon pomace. Lemon pomace extract (LPE) was analyzed for total phenolic content before addition, and then a known concentration of 50 mg kg − 1 was used for the formulation of enriched biscuits. Three different biscuit samples were compared to a control biscuit, without the addition of functional ingredients. The main physicochemical, microbiological, and sensory aspects of doughs and biscuits enriched with LPE were investigated. The enriched biscuits showed higher phenolic content and antioxidant activity than the control one and a longer induction period (IP), which means that the enriched products had a higher intrinsic resistance to lipid oxidation, thanks to the antioxidant effect exerted by the added fresh lemon peel and the LPE. Furthermore, from a sensorial point of view, they showed suitable acceptability, in terms of appearance, flavor, and aromatic attributes. Thus, results indicated that the incorporation of lemon processing by-products allowed the production of functional enriched biscuits with improved antioxidant properties.

New insights of the application of water or ethanol-water plant extract rich in active compounds in food

“…Maintaining the quality of baked goods such as biscuits is important from an economic point of view because they are stored for a longer period before consumption. We can find a few studies dealing with adding plant ethanol-water extracts rich in phenolic compounds to biscuits to increase their shelf life, detailed in Table 3 ( 132 , 133 , 140 ). The natural extracts made from raisins ( Vitis vinifera ) and drumstick leaves ( Moringa oleifera ) had a stronger activity than the synthetic antioxidants BHA.…”

“…A few authors have dealt with the use of natural extracts obtained from by-products such as lemon ( 140 ) or grape pomace ( 135 , 141 ) in biscuits. Biscuits enriched with ethanol extract from citrus lemon pomace showed higher antioxidant activity and phenolic content and improved nutraceutical properties than the control sample ( 140 ).…”

“…Citrus limon (L.) Osbeck 20 g ground freeze-dried lemon pomace and 200 mL 50% ethanol solution (v:v) were mixed in an ultrasonic homogenizer at 40°C for 40 min, followed by centrifugation, filtration, and dilution to 200 mL with the extraction solvent Biscuits with improved lipid oxidation resistance; higher quality in terms of functional, nutraceutical, and sensory acceptability (flavor, aroma, and appearance) 50 mL of extract(140) …”

Postprandial Glucose and Gastrointestinal Hormone Responses of Healthy Subjects to Wheat Biscuits Enriched with L-Arginine or Branched-Chain Amino Acids of Plant Origin

“…Biscuits enjoy high popularity in the human diet and can be excellent snack alternatives as well as potential carriers of ingredients with glucose- and appetite-regulating properties [ 19 , 20 ]. However, common wheat biscuits elicit high glucose responses and have poor protein quality [ 21 ].…”

Use of front face fluorescence spectroscopy coupled with multivariate data analysis for monitoring biscuits' quality during aging

“…However, recent investigations have indicated that these synthetic antioxidants might be involved in many health risks (Caleja et al, 2017 ). Hence, natural antioxidants obtained from fruits and plants have acquired considerable attention, thanks to their efficacy in preventing the oxidation of biscuits (Aly et al, 2021 ; Caleja et al, 2017 ; Imeneo et al, 2021 ; Reddy et al, 2005 ).…”