Innovative and Healthy Cookies Enriched with Blueberry Leaf Powder
Blueberry (Vaccinium spp.) leaves, a residual biomass of pruning, are a rich source of polyphenols, fiber, and minerals. In this study, blueberry leaf powder (BBLP) was incorporated into wheat/soy flour-based cookies to develop antioxidant- and fiber-enriched bakery products. BBLP exhibited 8.2% pro...
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MDPI
2025
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| Acceso en línea: | https://repositorio.uca.edu.ar/handle/123456789/20509 |
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I33-R139-123456789-205092025-09-16T05:01:39Z Innovative and Healthy Cookies Enriched with Blueberry Leaf Powder Santuccione, Francesco Antonio Soazo, Marina Llopart, Emilce Rossi, Matías Verdini, Roxana Andrea Pittia, Paola Pérez, Leonardo Martín ALIMENTOS FUNCIONALES COMIDA ANTIOXIDANTES SUBPRODUCTOS AGRICULTURA Blueberry (Vaccinium spp.) leaves, a residual biomass of pruning, are a rich source of polyphenols, fiber, and minerals. In this study, blueberry leaf powder (BBLP) was incorporated into wheat/soy flour-based cookies to develop antioxidant- and fiber-enriched bakery products. BBLP exhibited 8.2% protein, 44% dietary fiber (predominantly insoluble), and high antioxidant activity (2109 ± 20 mg gallic acid equivalents/100 g sample; 6251 ± 42 µmol Trolox equivalents/100 g). Four cookies’ formulations were prepared by replacing 0%, 2.5%, 5.0%, and 7.5% of the flour blend with BBLP. The total phenolic content, total antioxidant content, physical properties (weight, diameter, thickness, volume, hardness, and color), chemical composition (moisture, ash, minerals, protein, carbohydrate, fat, and fiber content), and sensory properties (taste, texture, aroma, and overall acceptability) were analyzed. All BBLP-enriched cookies qualified as a “source of fiber” according to Codex Alimentarius guidelines and EU Regulation (EC) No 1924/2006 on nutrition and health claims for foods. The addition of BBLP significantly affected the cookies’ diameter, thickness, volume, and hardness, likely due to its high insoluble fiber content. Moreover, as BBLP levels increased, the surface color darkened progressively, with increased redness and decreased yellowness attributed to the presence of anthocyanins. Accordingly, BBLP-enriched cookies showed increased antioxidant capacity, proportional to the amount of BBLP added, indicating good retention of the bioactive compounds after baking. Sensory evaluation using Quantitative Descriptive Analysis revealed that cookies with 2.5% BBLP were rated with the highest acceptability scores, whereas higher concentrations imparted noticeable herbal notes and a darker color, decreasing overall acceptability. In conclusion, BBLP can be effectively incorporated at 2.5% to enhance the nutritional quality and antioxidant potential of cookies without compromising sensory appeal, contributing to sustainable food innovation by valorizing residual agricultural biomass. 2025-09-15T12:39:24Z 2025-09-15T12:39:24Z 2025 Artículo 1420-3049 https://repositorio.uca.edu.ar/handle/123456789/20509 10.3390/molecules30183671 eng Atribución 4.0 Internacional http://creativecommons.org/licenses/by/4.0/ application/pdf MDPI Molecules. 2025, 30(18), 3671 |
| institution |
Universidad Católica Argentina |
| institution_str |
I-33 |
| repository_str |
R-139 |
| collection |
Repositorio Institucional de la Universidad Católica Argentina (UCA) |
| language |
Inglés |
| topic |
ALIMENTOS FUNCIONALES COMIDA ANTIOXIDANTES SUBPRODUCTOS AGRICULTURA |
| spellingShingle |
ALIMENTOS FUNCIONALES COMIDA ANTIOXIDANTES SUBPRODUCTOS AGRICULTURA Santuccione, Francesco Antonio Soazo, Marina Llopart, Emilce Rossi, Matías Verdini, Roxana Andrea Pittia, Paola Pérez, Leonardo Martín Innovative and Healthy Cookies Enriched with Blueberry Leaf Powder |
| topic_facet |
ALIMENTOS FUNCIONALES COMIDA ANTIOXIDANTES SUBPRODUCTOS AGRICULTURA |
| description |
Blueberry (Vaccinium spp.) leaves, a residual biomass of pruning, are a rich source of polyphenols, fiber, and minerals. In this study, blueberry leaf powder (BBLP) was incorporated into wheat/soy flour-based cookies to develop antioxidant- and fiber-enriched bakery products. BBLP exhibited 8.2% protein, 44% dietary fiber (predominantly insoluble), and high antioxidant activity (2109 ± 20 mg gallic acid equivalents/100 g sample; 6251 ± 42 µmol Trolox equivalents/100 g). Four cookies’ formulations were prepared by replacing 0%, 2.5%, 5.0%, and 7.5% of the flour blend with BBLP. The total phenolic content, total antioxidant content, physical properties (weight, diameter, thickness, volume, hardness, and color), chemical composition (moisture, ash, minerals, protein, carbohydrate, fat, and fiber content), and sensory properties (taste, texture, aroma, and overall acceptability) were analyzed. All BBLP-enriched cookies qualified as a “source of fiber” according to Codex Alimentarius guidelines and EU Regulation (EC) No 1924/2006 on nutrition and health claims for foods. The addition of BBLP significantly affected the cookies’ diameter, thickness, volume, and hardness, likely due to its high insoluble fiber content. Moreover, as BBLP levels increased, the surface color darkened progressively, with increased redness and decreased yellowness attributed to the presence of anthocyanins. Accordingly, BBLP-enriched cookies showed increased antioxidant capacity, proportional to the amount of BBLP added, indicating good retention of the bioactive compounds after baking. Sensory evaluation using Quantitative Descriptive Analysis revealed that cookies with 2.5% BBLP were rated with the highest acceptability scores, whereas higher concentrations imparted noticeable herbal notes and a darker color, decreasing overall acceptability. In conclusion, BBLP can be effectively incorporated at 2.5% to enhance the nutritional quality and antioxidant potential of cookies without compromising sensory appeal, contributing to sustainable food innovation by valorizing residual agricultural biomass. |
| format |
Artículo |
| author |
Santuccione, Francesco Antonio Soazo, Marina Llopart, Emilce Rossi, Matías Verdini, Roxana Andrea Pittia, Paola Pérez, Leonardo Martín |
| author_facet |
Santuccione, Francesco Antonio Soazo, Marina Llopart, Emilce Rossi, Matías Verdini, Roxana Andrea Pittia, Paola Pérez, Leonardo Martín |
| author_sort |
Santuccione, Francesco Antonio |
| title |
Innovative and Healthy Cookies Enriched with Blueberry Leaf Powder |
| title_short |
Innovative and Healthy Cookies Enriched with Blueberry Leaf Powder |
| title_full |
Innovative and Healthy Cookies Enriched with Blueberry Leaf Powder |
| title_fullStr |
Innovative and Healthy Cookies Enriched with Blueberry Leaf Powder |
| title_full_unstemmed |
Innovative and Healthy Cookies Enriched with Blueberry Leaf Powder |
| title_sort |
innovative and healthy cookies enriched with blueberry leaf powder |
| publisher |
MDPI |
| publishDate |
2025 |
| url |
https://repositorio.uca.edu.ar/handle/123456789/20509 |
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