Microencapsulated olive leaf extract enhances physicochemical stability of biscuits
Maria Paciulli,
Maria Grimaldi,
Massimiliano Rinaldi,
Antonella Cavazza,
Federica Flamminii,
Carla Di Mattia,
Mattia Gennari,
Emma Chiavaro
Affiliations
Maria Paciulli
Department 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.
Maria Grimaldi
Dipartimento di Engineering and Architecture, University of Parma, Parco Area delle Scienze, 181/A, 43124 Parma, Italy
Massimiliano Rinaldi
Department of Food and Drug, University of Parma, Parco Area delle Scienze, 27/A, 43124 Parma, Italy
Antonella Cavazza
Department of Chemistry, Life Science and Environmental Sustainability, University of Parma, Parco Area delle Scienze 17/A, 43124 Parma, Italy
Federica Flamminii
Department of Innovative Technologies in Medicine and Dentistry, University of Chieti–Pescara “G. d'Annunzio”, Via dei Vestini 31, 66100 Chieti, Italy
Carla Di Mattia
Faculty of Bioscience and Technology for Agriculture, Food and Environment, University of Teramo, Via Balzarini 1, 64100 Teramo, Italy
Mattia Gennari
Department of Food and Drug, University of Parma, Parco Area delle Scienze, 27/A, 43124 Parma, Italy
Emma Chiavaro
Department 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.
