Innovative and Healthy Cookies Enriched with Blueberry Leaf Powder

• Autores: Santuccione, Francesco Antonio; Soazo, Marina; Llopart, Emilce; Rossi, Matías; Verdini, Roxana Andrea; Pittia, Paola; Pérez, Leonardo Martín
• Año de publicación: 2025
• Idioma: inglés
• Tipo de recurso: artículo
• Fuente: Molecules. 2025, 30(18), 3671
• Materia: ALIMENTOS FUNCIONALES; COMIDA; ANTIOXIDANTES; SUBPRODUCTOS; AGRICULTURA
• Institución: Pontificia Universidad Católica Argentina

Fil: Santuccione, Francesco Antonio. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina
Fil: Santuccione, Francesco Antonio. University of Teramo. Department of Biosciences and Technology for Food, Agriculture and Environment; Italia
Fil: Soazo, Marina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina
Fil: Soazo, Marina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Llopart, Emilce. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina
Fil: Llopart, Emilce. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Rossi, Matías. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina
Fil: Rossi, Matías. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Verdini, Roxana Andrea. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina
Fil: Rossi, Matías. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Pittia, Paola. University of Teramo. Department of Biosciences and Technology for Food, Agriculture and Environment; Italia
Fil: Pérez, Leonardo Martín. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina
Fil: Pérez, Leonardo Martín. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Pérez, Leonardo Martín. Pontificia Universidad Católica Argentina. Facultad de Química e Ingeniería del Rosario; Argentina
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.