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

Future Foods（2023）

引用 5|浏览5

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摘要

•500 µg/g Olive Leaf Extracts (OLE) in biscuits formula are accepted by consumers.•Biscuit's storage under UV light well evidenced the differences among the samples.•Biscuits enriched with microencapsulated OLE showed the best oxidative stability.•Biscuits enriched with microencapsulated OLE resulted harder during storage.

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关键词

Accelerated storage, natural additives, antioxidants, bakery, by-products, oxitest

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