Microencapsulated olive leaf extract enhances physicochemical stability of biscuits
Free and microencapsulated olive leaves extracts (OLE) have been proposed as natural antioxidant to prolong the stability of biscuits, under two accelerated storage conditions, with and without UV light. The equivalent of 500 µg gallic acid/ g of dough has been selected as the sensory acceptable OLE...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-06-01
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| Series: | Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833522000958 |
| _version_ | 1797801013226242048 |
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| author | Maria Paciulli Maria Grimaldi Massimiliano Rinaldi Antonella Cavazza Federica Flamminii Carla Di Mattia Mattia Gennari Emma Chiavaro |
| author_facet | Maria Paciulli Maria Grimaldi Massimiliano Rinaldi Antonella Cavazza Federica Flamminii Carla Di Mattia Mattia Gennari Emma Chiavaro |
| author_sort | Maria Paciulli |
| collection | DOAJ |
| description | Free and microencapsulated olive leaves extracts (OLE) have been proposed as natural antioxidant to prolong the stability of biscuits, under two accelerated storage conditions, with and without UV light. The equivalent of 500 µg gallic acid/ g of dough has been selected as the sensory acceptable OLE concentration. Higher total phenol content and antioxidant activity were observed in biscuits enriched with both free (B-OLE) and microencapsulated (B-MCR) OLE, in comparison to the controls (B-C), being B-MCR less affected than B-OLE during storage. Higher oxidative stability was detected for B-MCR than B-OLE and B-C, when measured by both peroxide value and Oxitest. A general hardness decrease was observed for all the formulations during storage, being however B-MCR always harder than B-OLE and B-C, probably because of the interactions of the microsphere polymers (alginate and pectin) with water. Darker colours were measured for the enriched biscuits in comparison to the control ones, being all slightly affected during storage by water migration and lipid oxidation phenomena. |
| first_indexed | 2024-03-13T04:43:58Z |
| format | Article |
| id | doaj.art-f7ca5add5ed34308a9889ea756e67909 |
| institution | Directory Open Access Journal |
| issn | 2666-8335 |
| language | English |
| last_indexed | 2024-03-13T04:43:58Z |
| publishDate | 2023-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Future Foods |
| spelling | doaj.art-f7ca5add5ed34308a9889ea756e679092023-06-19T04:29:52ZengElsevierFuture Foods2666-83352023-06-017100209Microencapsulated olive leaf extract enhances physicochemical stability of biscuitsMaria Paciulli0Maria Grimaldi1Massimiliano Rinaldi2Antonella Cavazza3Federica Flamminii4Carla Di Mattia5Mattia Gennari6Emma Chiavaro7Department of Food and Drug, University of Parma, Parco Area delle Scienze, 27/A, 43124 Parma, Italy; Corresponding authors at: Parco Area delle Scienze, 27/A, 43124 Parma, Italy.Dipartimento di Engineering and Architecture, University of Parma, Parco Area delle Scienze, 181/A, 43124 Parma, ItalyDepartment of Food and Drug, University of Parma, Parco Area delle Scienze, 27/A, 43124 Parma, ItalyDepartment of Chemistry, Life Science and Environmental Sustainability, University of Parma, Parco Area delle Scienze 17/A, 43124 Parma, ItalyDepartment of Innovative Technologies in Medicine and Dentistry, University of Chieti–Pescara “G. d'Annunzio”, Via dei Vestini 31, 66100 Chieti, ItalyFaculty of Bioscience and Technology for Agriculture, Food and Environment, University of Teramo, Via Balzarini 1, 64100 Teramo, ItalyDepartment of Food and Drug, University of Parma, Parco Area delle Scienze, 27/A, 43124 Parma, ItalyDepartment of Food and Drug, University of Parma, Parco Area delle Scienze, 27/A, 43124 Parma, Italy; Corresponding authors at: Parco Area delle Scienze, 27/A, 43124 Parma, Italy.Free and microencapsulated olive leaves extracts (OLE) have been proposed as natural antioxidant to prolong the stability of biscuits, under two accelerated storage conditions, with and without UV light. The equivalent of 500 µg gallic acid/ g of dough has been selected as the sensory acceptable OLE concentration. Higher total phenol content and antioxidant activity were observed in biscuits enriched with both free (B-OLE) and microencapsulated (B-MCR) OLE, in comparison to the controls (B-C), being B-MCR less affected than B-OLE during storage. Higher oxidative stability was detected for B-MCR than B-OLE and B-C, when measured by both peroxide value and Oxitest. A general hardness decrease was observed for all the formulations during storage, being however B-MCR always harder than B-OLE and B-C, probably because of the interactions of the microsphere polymers (alginate and pectin) with water. Darker colours were measured for the enriched biscuits in comparison to the control ones, being all slightly affected during storage by water migration and lipid oxidation phenomena.http://www.sciencedirect.com/science/article/pii/S2666833522000958Accelerated storage, natural additives, antioxidants, bakery, by-products, oxitest |
| spellingShingle | Maria Paciulli Maria Grimaldi Massimiliano Rinaldi Antonella Cavazza Federica Flamminii Carla Di Mattia Mattia Gennari Emma Chiavaro Microencapsulated olive leaf extract enhances physicochemical stability of biscuits Future Foods Accelerated storage, natural additives, antioxidants, bakery, by-products, oxitest |
| title | Microencapsulated olive leaf extract enhances physicochemical stability of biscuits |
| title_full | Microencapsulated olive leaf extract enhances physicochemical stability of biscuits |
| title_fullStr | Microencapsulated olive leaf extract enhances physicochemical stability of biscuits |
| title_full_unstemmed | Microencapsulated olive leaf extract enhances physicochemical stability of biscuits |
| title_short | Microencapsulated olive leaf extract enhances physicochemical stability of biscuits |
| title_sort | microencapsulated olive leaf extract enhances physicochemical stability of biscuits |
| topic | Accelerated storage, natural additives, antioxidants, bakery, by-products, oxitest |
| url | http://www.sciencedirect.com/science/article/pii/S2666833522000958 |
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