Functionalized Biscuits with Bioactive Ingredients Obtained by Citrus Lemon Pomace

Area of Science:

• Food Science and Technology
• Nutritional Biochemistry
• Food Chemistry

Background:

• Lemon pomace is a rich source of natural antioxidants.
• Valorization of food processing by-products is crucial for sustainability.
• Functional foods aim to provide health benefits beyond basic nutrition.

Purpose of the Study:

• To develop functional biscuits by incorporating lemon peel and lemon pomace extract.
• To evaluate the impact of these ingredients on physicochemical, microbiological, and sensory properties.
• To assess the antioxidant capacity and oxidative stability of the enriched biscuits.

Main Methods:

• Lemon pomace extract (LP_E) was prepared and analyzed for total phenolic content.
• Biscuits were formulated with a specific concentration of LP_E (50 mg kg^-1) and lemon peel.
• Physicochemical, microbiological, and sensory analyses were conducted on dough and biscuit samples.
• Oxidative stability was assessed using the induction period (IP) method.

Main Results:

• Enriched biscuits exhibited significantly higher phenolic content and antioxidant activity compared to control biscuits.
• The induction period (IP) was extended in enriched biscuits, indicating enhanced resistance to lipid oxidation.
• Sensory evaluation showed acceptable scores for appearance, flavor, and aromatic attributes in functional biscuits.
• No adverse microbiological changes were observed in the enriched products.

Conclusions:

• Incorporating lemon processing by-products (lemon peel and LP_E) effectively creates functional biscuits.
• The enriched biscuits possess improved antioxidant properties and enhanced oxidative stability.
• This approach offers a sustainable method for utilizing lemon by-products in the food industry.