TY  - JOUR
TI  - Incorporation of natural antioxidants in biscuits using aqueous Pelargonium × hortorum red flower or Aloysia citrodora leaf extracts
AU  - Conforti, Paula A.
AU  - Carboni, Angela D.
AU  - Patrignani, Mariela
PY  - 2026
JO  - Exploration of Foods and Foodomics
VL  - 4
SP  - 1010145
DO  - 10.37349/eff.2026.1010145
UR  - https://www.explorationpub.com/Journals/eff/Article/1010145
AB  - Aim: This study aimed to evaluate the effect of incorporating aqueous extracts from Aloysia citrodora (lemon verbena) leaves and Pelargonium × hortorum (geranium) red flowers into semi-sweet biscuits in order to enhance antioxidant capacity and support the development of functional bakery products. Methods: Aqueous extracts were incorporated into a standard biscuit formulation at two inclusion levels (10% and 30%). Dough and baked biscuits were analyzed for texture, colour, total phenolic content, and antioxidant capacity. The influence of extract type, concentration, and baking temperature (130°C and 160°C) on technological properties and bioactivity was assessed. Results: The low pH of the geranium extract (pH < 4) resulted in significantly softer dough textures (P < 0.05). Biscuit fracture stress did not differ among formulations (P > 0.05), indicating no adverse effects on structural integrity. Baking at 160°C produced crisper biscuits, particularly in control samples and those containing 30% lemon verbena, as indicated by higher Young’s modulus and lower fracture strain values. Antioxidant capacity was strongly dependent on extract type and concentration. Biscuits and doughs containing 30% geranium extract exhibited the highest antioxidant values (P < 0.05), while samples with 10% lemon verbena extract did not differ significantly from controls. Conclusions: Pelargonium × hortorum red flower extract demonstrated strong potential as a natural antioxidant ingredient in bakery products, enabling the production of functional biscuits without compromising technological quality and supporting strategies aimed at reducing oxidative stress.
ER  -