The effect of natural basil extract on oxidative stability and techno-functional properties of breadsticks

This study investigates the effects of basil extract (BE) on the rheological, antioxidant, and sensory properties of breadsticks, offering insights into its potential as an alternative to synthetic antioxidants like butylated hydroxytoluene (BHT). Incorporating 0.5 % BE significantly improved dough rheological properties, as evidenced by the increase in storage (G′) and loss (G″) moduli. The antioxidant capacity of BE powder was 9.47 ± 3.57 mmol/gdw, effectively reducing lipid oxidation during accelerated storage. The phenolic compound characterization of BE revealed the presence of antioxidant compounds. Samples with 0.5 % and 1 % BE exhibited lower peroxide values (15.18 ± 0.03 and 13.42 ± 1.79 meq/kg, respectively) compared to BHT, which displayed instability under UV exposure. The addition of BE also reduced moisture content while maintaining water activity levels comparable to those observed in the control and BHT samples. The sensory evaluation highlighted the superior acceptability of 1 % BE, associated with its lower oxidation intensity. However, BE altered the breadstick color, particularly at higher concentrations, indicating potential challenges in consumer appeal. Overall, 0.5 % BE proved to be effective in extending the shelf life of breadsticks, offering a clean-label alternative to synthetic antioxidants. Addressing color stability could further optimize its application in bakery products.