文章基本信息

标题：Functionalized Biscuits with Bioactive Ingredients Obtained by Citrus Lemon Pomace
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作者：Valeria Imeneo ; Rosa Romeo ; Antonio Gattuso 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2021
卷号：10
期号：10
DOI：10.3390/foods10102460
语种：English
出版社：MDPI Publishing
摘要：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 (LP E) 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 LP E 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 LP E. 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.
关键词：enantioxidant;biscuits;lemon pomace;phenolic compounds;oxidative stability;Ultra-high-pressure liquid chromatography (UHPLC)