Innovative and Healthy Cookies Enriched with Blueberry Leaf Powder

Autores
Santuccione, Francesco Antonio; Soazo, Marina del Valle; Llopart, Emilce Elina; Rossi, Matías Gabriel; Verdini, Roxana Andrea; Pittia, Paola; Perez, Leonardo Martin
Año de publicación
2025
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Blueberry (Vaccinium spp.) leaves, a residual biomass of pruning, are a rich source ofpolyphenols, fiber, and minerals. In this study, blueberry leaf powder (BBLP) was incorporatedinto wheat/soy flour-based cookies to develop antioxidant- and fiber-enrichedbakery 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 byreplacing 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 toCodex Alimentarius guidelines and EU Regulation (EC) No 1924/2006 on nutrition andhealth 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 rednessand decreased yellowness attributed to the presence of anthocyanins. Accordingly, BBLPenrichedcookies showed increased antioxidant capacity, proportional to the amount ofBBLP added, indicating good retention of the bioactive compounds after baking. Sensoryevaluation using Quantitative Descriptive Analysis revealed that cookies with 2.5% BBLPwere rated with the highest acceptability scores, whereas higher concentrations impartednoticeable 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 antioxidantpotential of cookies without compromising sensory appeal, contributing to sustainablefood innovation by valorizing residual agricultural biomass.
Fil: Santuccione, Francesco Antonio. University Of Teramo. Faculty Of Bioscience And Technology For Food, Agriculture And Environment.; Italia
Fil: Soazo, Marina del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; Argentina
Fil: Llopart, Emilce Elina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; Argentina
Fil: Rossi, Matías Gabriel. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas.; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; Argentina
Fil: Verdini, Roxana Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; Argentina
Fil: Pittia, Paola. University Of Teramo. Faculty Of Bioscience And Technology For Food, Agriculture And Environment.; Italia
Fil: Perez, Leonardo Martin. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas.; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; Argentina
Materia
FUNCTIONAL FOODS
BAKERY PRODUCTS
AGRICULTURAL BY-PRODUCTS
ANTIOXIDANTS; DIETARY FIBER
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/276627
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spelling Innovative and Healthy Cookies Enriched with Blueberry Leaf PowderSantuccione, Francesco AntonioSoazo, Marina del ValleLlopart, Emilce ElinaRossi, Matías GabrielVerdini, Roxana AndreaPittia, PaolaPerez, Leonardo MartinFUNCTIONAL FOODSBAKERY PRODUCTSAGRICULTURAL BY-PRODUCTSANTIOXIDANTS; DIETARY FIBERhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Blueberry (Vaccinium spp.) leaves, a residual biomass of pruning, are a rich source ofpolyphenols, fiber, and minerals. In this study, blueberry leaf powder (BBLP) was incorporatedinto wheat/soy flour-based cookies to develop antioxidant- and fiber-enrichedbakery 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 byreplacing 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 toCodex Alimentarius guidelines and EU Regulation (EC) No 1924/2006 on nutrition andhealth 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 rednessand decreased yellowness attributed to the presence of anthocyanins. Accordingly, BBLPenrichedcookies showed increased antioxidant capacity, proportional to the amount ofBBLP added, indicating good retention of the bioactive compounds after baking. Sensoryevaluation using Quantitative Descriptive Analysis revealed that cookies with 2.5% BBLPwere rated with the highest acceptability scores, whereas higher concentrations impartednoticeable 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 antioxidantpotential of cookies without compromising sensory appeal, contributing to sustainablefood innovation by valorizing residual agricultural biomass.Fil: Santuccione, Francesco Antonio. University Of Teramo. Faculty Of Bioscience And Technology For Food, Agriculture And Environment.; ItaliaFil: Soazo, Marina del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; ArgentinaFil: Llopart, Emilce Elina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; ArgentinaFil: Rossi, Matías Gabriel. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas.; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; ArgentinaFil: Verdini, Roxana Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; ArgentinaFil: Pittia, Paola. University Of Teramo. Faculty Of Bioscience And Technology For Food, Agriculture And Environment.; ItaliaFil: Perez, Leonardo Martin. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas.; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; ArgentinaMolecular Diversity Preservation International2025-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/276627Santuccione, Francesco Antonio; Soazo, Marina del Valle; Llopart, Emilce Elina; Rossi, Matías Gabriel; Verdini, Roxana Andrea; et al.; Innovative and Healthy Cookies Enriched with Blueberry Leaf Powder; Molecular Diversity Preservation International; Molecules; 30; 18; 9-2025; 1-181420-3049CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/1420-3049/30/18/3671info:eu-repo/semantics/altIdentifier/doi/10.3390/molecules30183671info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-12-23T13:12:36Zoai:ri.conicet.gov.ar:11336/276627instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-12-23 13:12:37.284CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Innovative and Healthy Cookies Enriched with Blueberry Leaf Powder
title Innovative and Healthy Cookies Enriched with Blueberry Leaf Powder
spellingShingle Innovative and Healthy Cookies Enriched with Blueberry Leaf Powder
Santuccione, Francesco Antonio
FUNCTIONAL FOODS
BAKERY PRODUCTS
AGRICULTURAL BY-PRODUCTS
ANTIOXIDANTS; DIETARY FIBER
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
dc.creator.none.fl_str_mv Santuccione, Francesco Antonio
Soazo, Marina del Valle
Llopart, Emilce Elina
Rossi, Matías Gabriel
Verdini, Roxana Andrea
Pittia, Paola
Perez, Leonardo Martin
author Santuccione, Francesco Antonio
author_facet Santuccione, Francesco Antonio
Soazo, Marina del Valle
Llopart, Emilce Elina
Rossi, Matías Gabriel
Verdini, Roxana Andrea
Pittia, Paola
Perez, Leonardo Martin
author_role author
author2 Soazo, Marina del Valle
Llopart, Emilce Elina
Rossi, Matías Gabriel
Verdini, Roxana Andrea
Pittia, Paola
Perez, Leonardo Martin
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv FUNCTIONAL FOODS
BAKERY PRODUCTS
AGRICULTURAL BY-PRODUCTS
ANTIOXIDANTS; DIETARY FIBER
topic FUNCTIONAL FOODS
BAKERY PRODUCTS
AGRICULTURAL BY-PRODUCTS
ANTIOXIDANTS; DIETARY FIBER
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Blueberry (Vaccinium spp.) leaves, a residual biomass of pruning, are a rich source ofpolyphenols, fiber, and minerals. In this study, blueberry leaf powder (BBLP) was incorporatedinto wheat/soy flour-based cookies to develop antioxidant- and fiber-enrichedbakery 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 byreplacing 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 toCodex Alimentarius guidelines and EU Regulation (EC) No 1924/2006 on nutrition andhealth 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 rednessand decreased yellowness attributed to the presence of anthocyanins. Accordingly, BBLPenrichedcookies showed increased antioxidant capacity, proportional to the amount ofBBLP added, indicating good retention of the bioactive compounds after baking. Sensoryevaluation using Quantitative Descriptive Analysis revealed that cookies with 2.5% BBLPwere rated with the highest acceptability scores, whereas higher concentrations impartednoticeable 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 antioxidantpotential of cookies without compromising sensory appeal, contributing to sustainablefood innovation by valorizing residual agricultural biomass.
Fil: Santuccione, Francesco Antonio. University Of Teramo. Faculty Of Bioscience And Technology For Food, Agriculture And Environment.; Italia
Fil: Soazo, Marina del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; Argentina
Fil: Llopart, Emilce Elina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; Argentina
Fil: Rossi, Matías Gabriel. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas.; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; Argentina
Fil: Verdini, Roxana Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; Argentina
Fil: Pittia, Paola. University Of Teramo. Faculty Of Bioscience And Technology For Food, Agriculture And Environment.; Italia
Fil: Perez, Leonardo Martin. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas.; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; Argentina
description Blueberry (Vaccinium spp.) leaves, a residual biomass of pruning, are a rich source ofpolyphenols, fiber, and minerals. In this study, blueberry leaf powder (BBLP) was incorporatedinto wheat/soy flour-based cookies to develop antioxidant- and fiber-enrichedbakery 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 byreplacing 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 toCodex Alimentarius guidelines and EU Regulation (EC) No 1924/2006 on nutrition andhealth 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 rednessand decreased yellowness attributed to the presence of anthocyanins. Accordingly, BBLPenrichedcookies showed increased antioxidant capacity, proportional to the amount ofBBLP added, indicating good retention of the bioactive compounds after baking. Sensoryevaluation using Quantitative Descriptive Analysis revealed that cookies with 2.5% BBLPwere rated with the highest acceptability scores, whereas higher concentrations impartednoticeable 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 antioxidantpotential of cookies without compromising sensory appeal, contributing to sustainablefood innovation by valorizing residual agricultural biomass.
publishDate 2025
dc.date.none.fl_str_mv 2025-09
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/276627
Santuccione, Francesco Antonio; Soazo, Marina del Valle; Llopart, Emilce Elina; Rossi, Matías Gabriel; Verdini, Roxana Andrea; et al.; Innovative and Healthy Cookies Enriched with Blueberry Leaf Powder; Molecular Diversity Preservation International; Molecules; 30; 18; 9-2025; 1-18
1420-3049
CONICET Digital
CONICET
url http://hdl.handle.net/11336/276627
identifier_str_mv Santuccione, Francesco Antonio; Soazo, Marina del Valle; Llopart, Emilce Elina; Rossi, Matías Gabriel; Verdini, Roxana Andrea; et al.; Innovative and Healthy Cookies Enriched with Blueberry Leaf Powder; Molecular Diversity Preservation International; Molecules; 30; 18; 9-2025; 1-18
1420-3049
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/1420-3049/30/18/3671
info:eu-repo/semantics/altIdentifier/doi/10.3390/molecules30183671
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Molecular Diversity Preservation International
publisher.none.fl_str_mv Molecular Diversity Preservation International
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
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instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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