Development and Evaluation of a New Functional Biscuit: A Hypoallergenic and Bioactive Alternative to Conventional Formulas

The growing demand for functional foods that deliver both nutritional benefits and health-promoting bioactive compounds has spurred interest in natural ingredient sources. Among these, Camellia japonica leaf extracts stand out due to their favorable nutritional composition and high concentration of phenolic compounds. This study investigates the incorporation of these extracts into a hypoallergenic functional biscuit, aiming to provide a novel alternative to traditional formulations.

The leaf extract contains 4.08% protein and 3.1% lipids, macronutrient levels that contribute positively to the dough’s structure and the final product’s sensory qualities. Moreover, the extract exhibits a substantial total phenolic content of 35.98 μg/mL, which, along with its antioxidant activity—demonstrated by IC₅₀ values of 33.11 ± 7.25 µg/mL (DPPH assay) and 23.75 ± 10.97 µg/mL (ABTS assay)—confirms its strong antioxidant potential. This finding aligns with previous research on C. japonica flower extracts, which demonstrated significant antioxidant activity, thereby supporting the bioactive properties of the leaf extract.

By integrating C. japonica leaf extracts into bakery products, this formulation offers dual benefits: enhanced nutritional value and functional antioxidant effects. Such characteristics make the biscuit particularly suitable for individuals with food sensitivities who require hypoallergenic options, as well as health-conscious consumers seeking added dietary benefits. Further research will focus on the sensory evaluation, shelf-life stability, and in vivo bioavailability of the phenolic compounds. Overall, this development highlights a promising strategy for creating functional foods that effectively combine hypoallergenicity with bioactive health benefits.