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. 2021 Oct 15;10(10):2460.
doi: 10.3390/foods10102460.

Functionalized Biscuits with Bioactive Ingredients Obtained by Citrus Lemon Pomace

Valeria Imeneo  1 , Rosa Romeo  1 , Antonio Gattuso  1 , Alessandra De Bruno  1 , Amalia Piscopo  1
Affiliations

Functionalized Biscuits with Bioactive Ingredients Obtained by Citrus Lemon Pomace

Valeria Imeneo et al. Foods. .

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.

Keywords: Ultra-high-pressure liquid chromatography (UHPLC); antioxidant; biscuits; lemon pomace; oxidative stability; phenolic compounds.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Image of the final product.
Figure 2
Figure 2
TPC values and antioxidant activity of dough and biscuit samples. Means within a row with different letters are significantly different by Tukey’s post-hoc test.
Figure 3
Figure 3
Oxidation curves and IP (induction period) values of biscuit samples.
Figure 4
Figure 4
Median values of biscuits sensory evaluation.
See this image and copyright information in PMC

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