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<p>This study explores the potential of citrus seed extract as a multifunctional food additive aimed at enhancing thermal stability, nutritional value, and functional quality. Two éclair biscuit samples were formulated: one with <i>Citrus reticulata</i> seed extract (CS) and one without the additive (C). A multiscale approach was employed, including thermal analysis (TGA-DTA), molecular characterization (FTIR and XRD), microstructural assessment (SEM), and biochemical and sensory evaluation. Thermal results revealed that the CS sample exhibited higher thermal stability, with degradation initiating at 280&#xa0;°C and the exothermic peak shifting to 336&#xa0;°C compared to the control. FTIR spectra showed new bands at 1050–1100&#xa0;cm⁻¹ and an intensified peak at 1510&#xa0;cm⁻¹, indicating complex molecular interactions. XRD peaks at 23.5° and 26° 2θ suggested crystalline phases of β-polymorphic lipids and polyphenol inclusions. SEM analysis revealed a more intact gluten–gliadin network in the CS sample. Furthermore, the CS sample contained dominant bioactive compounds—flavonoids (rutin and naringin), serotonin, and volatile aromatics—not detected in the control. This was reflected in its higher antioxidant activity (ABTS 78.46%; IC₅₀ 0.83&#xa0;mg/mL; TEAC 287.64 µmol Trolox/g). Physically, the CS sample displayed 50% higher tensile strength and maintained fracture stability during storage. Although the control was slightly more preferred in taste, the CS sample outperformed in aroma and texture. Overall, citrus seed extract contributes to improved product functionality while promoting sustainability through the valorization of agricultural by-products.</p>

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Multiscale evaluation of citrus seed extract in éclair biscuit formulation: thermal stability, molecular interaction, and sensory impact

  • 期刊论文

  • 发表日期：

    2025年12月30日

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  • Budianto Budianto,
  • Diah Kusmardini,
  • Melida Nurjanah,
  • Linda Aulia,
  • Lulu Andini Putri

摘要

This study explores the potential of citrus seed extract as a multifunctional food additive aimed at enhancing thermal stability, nutritional value, and functional quality. Two éclair biscuit samples were formulated: one with Citrus reticulata seed extract (CS) and one without the additive (C). A multiscale approach was employed, including thermal analysis (TGA-DTA), molecular characterization (FTIR and XRD), microstructural assessment (SEM), and biochemical and sensory evaluation. Thermal results revealed that the CS sample exhibited higher thermal stability, with degradation initiating at 280 °C and the exothermic peak shifting to 336 °C compared to the control. FTIR spectra showed new bands at 1050–1100 cm⁻¹ and an intensified peak at 1510 cm⁻¹, indicating complex molecular interactions. XRD peaks at 23.5° and 26° 2θ suggested crystalline phases of β-polymorphic lipids and polyphenol inclusions. SEM analysis revealed a more intact gluten–gliadin network in the CS sample. Furthermore, the CS sample contained dominant bioactive compounds—flavonoids (rutin and naringin), serotonin, and volatile aromatics—not detected in the control. This was reflected in its higher antioxidant activity (ABTS 78.46%; IC₅₀ 0.83 mg/mL; TEAC 287.64 µmol Trolox/g). Physically, the CS sample displayed 50% higher tensile strength and maintained fracture stability during storage. Although the control was slightly more preferred in taste, the CS sample outperformed in aroma and texture. Overall, citrus seed extract contributes to improved product functionality while promoting sustainability through the valorization of agricultural by-products.