Kerbab Khawla, Sanah Ibtissem, Djeghim Fairouze, Belattar Nadjah, Santoro Valentina, D'Elia Maria, Rastrelli Luca
Laboratoire de Génie Biologique Valorisation et Innovation des Produits Agroalimentaires Institut ISTA-Ain M'Lila, Université Larbi Ben M'hidi Oum El-Bouaghi, Oum El-Bouaghi 04000, Algeria.
Unité de Recherche Valorisation des Ressources Naturelles, Molécules Bioactives et Analyses Physico Chimiques et Biologiques (VARENBIOMOL), Université Constantine 1, Route de Aïn El Bey, Constantine 25017, Algeria.
Foods. 2025 Feb 28;14(5):838. doi: 10.3390/foods14050838.
This study evaluates the effects of fortifying bread with different concentrations (3%, 10%, and 30%) of L. (MC) infusion and powder, derived from the plant's aerial parts (stem, leaf, and flower). UPLC/MS-MS analysis of MC infusion and powder ethanolic extract confirmed the presence of polyphenolic compounds, including flavonoids, contributing to enhanced antioxidant and enzyme inhibitory properties. The physicochemical, antioxidant, and sensory properties of the enriched breads were assessed. Hierarchical cluster analysis revealed that breads enriched with 30% MC powder (BP-MC 30%) and infusion (BI-MC 30%) exhibited superior overall quality compared with other formulations. The enriched breads showed increased protein, fiber, and antioxidant content. Specifically, BI-MC 30% demonstrated superior antioxidant activity, while BP-MC 30% provided the highest fiber content. Sensory evaluation indicated that the enriched breads retained sensory properties similar to those of the control bread, despite the nutritional improvements. These findings suggest that incorporating , particularly at 30%, enhances the nutritional profile and antioxidant properties of bread while maintaining sensory characteristics close to those of traditional bread. This research highlights the potential of using chamomile's aerial parts in the valorization of plant-based by-products for functional bakery product development.
本研究评估了用不同浓度（3%、10%和30%）的取自植物地上部分（茎、叶和花）的摩洛哥春黄菊（MC）浸液和粉末强化面包的效果。对MC浸液和粉末乙醇提取物进行的超高效液相色谱/串联质谱分析证实了多酚类化合物的存在，其中包括黄酮类化合物，这些化合物有助于增强抗氧化和酶抑制特性。对强化面包的物理化学、抗氧化和感官特性进行了评估。层次聚类分析表明，与其他配方相比，富含30% MC粉末（BP-MC 30%）和浸液（BI-MC 30%）的面包表现出更优的整体品质。强化面包的蛋白质、纤维和抗氧化剂含量增加。具体而言，BI-MC 30%表现出卓越的抗氧化活性，而BP-MC 30%的纤维含量最高。感官评价表明，尽管营养有所改善，但强化面包仍保留了与对照面包相似的感官特性。这些发现表明，添加摩洛哥春黄菊，尤其是添加30%时，可提高面包的营养成分和抗氧化特性，同时保持与传统面包相近的感官特征。本研究突出了利用春黄菊地上部分对植物基副产品进行增值处理以开发功能性烘焙产品的潜力。
