In this work we report the first results of the production of a gluten-free biscuit by replacing 2.5% by weight of the rice flour used in the preparation of a commercial gluten-free biscuit with lemon pectin, a new citrus pectin obtained from processing waste. of lemon through hydrodynamic cavitation. The crispness of the biscuit, the adhesion to the palate, the persistence and compactness of the flavor remain virtually unchanged, while the flavor and color improve.
The production of biscuits with this new pectin, which shows exceptional antioxidant and (in vitro) cyto-protective activity, could therefore result in a functional biscuit capable of helping the prevention of chronic diseases. Studies aimed at investigating the physiological effects of the regular intake of this fortified bakery product are ongoing.

The aim of this work was to evaluate the addition of Moringa Leaves (FM) in biscuits in terms of antioxidant properties, workability of the dough and sensory properties of fortified biscuits. The total content of biophenols and flavonoids in the enriched biscuits was detected and the identification of the bioactive molecules was evaluated.
After a preliminary assessment of cytocompatibility, its protective effect against induced oxidative damage was evaluated.
We have shown that the bioactive molecules present in biscuits are effective in preventing the production of free radicals and in protecting cells from oxidative stress. Prototypes of fortified biscuits were produced and evaluated by a group of consumers. Finally, the potential role in countering the onset of degenerative diseases was analyzed.

Microalgae are generally considered an excellent source of vitamins, minerals and bioactive molecules which make them suitable for introduction into the cosmetic, pharmaceutical and food industries. Apanizomenon flos-aquae (AFA) or more commonly known as Klamath algae, an edible microalgae, contains numerous biomolecules potentially able to prevent certain diseases including age-related disorders. With the aim of including an AFA extract as a functional ingredient in baked goods, we investigated whether its bioactive molecules are destroyed or inactivated after cooking temperature.
The AFA extract was exposed to thermal stress and the spectroscopic analysis revealed no significant decrease in the content of pigments, polyphenols and carotenoids. In this work we evaluate the possibility of using AFA extract to produce functional foods and prevent metabolic and age-related diseases.