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Article

Comprehensive LC-ESI-HRMS/MS Profiling and Assessment of Texture, Predicted Glycaemic Index, Antioxidant Activity and Digestive Enzyme Inhibition of Gluten- and Lactose-Free Cookies Enriched with Pomegranate By-Products

by
Roberta Pino
1,
Rosa Tundis
1,
Vincenzo Sicari
2,*,
Antonio Mincione
2,
Antonio Gattuso
2,
Chiara La Torre
1,
Alessia Fazio
1,
Sonia Piacente
3,
Milena Masullo
3,
Antonietta Cerulli
3 and
Monica Rosa Loizzo
1
1
Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende, CS, Italy
2
Department of Agraria, Mediterranea University of Reggio Calabria, Cittadella Universitaria, Località Feo di Vito, 89124 Reggio Calabria, RC, Italy
3
Department of Pharmacy, University of Salerno, 84084 Fisciano, SA, Italy
*
Author to whom correspondence should be addressed.
Foods 2026, 15(3), 457; https://doi.org/10.3390/foods15030457
Submission received: 22 December 2025 / Revised: 19 January 2026 / Accepted: 25 January 2026 / Published: 28 January 2026
(This article belongs to the Special Issue High-Value Processing and Utilization of Agro-Food Resources)
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Abstract

This study investigated gluten- and lactose-free cookies enriched with pomegranate seed flour (PSF, 5 and 10% w/w), a sustainable by-product of juice processing. LC-ESI/HRMS/MS analysis of PSF identified 36 bioactive compounds, mainly flavonoids, phenolic acids, hydrolysable tannins, and polar lipids. PSF incorporation significantly affected colour and texture, increasing friability, as evidenced by a reduction in breaking force from 35.37 N in the control cookie to 21.72 N in cookies enriched with 10% PSF, while maintaining good sensory acceptability. Total phenol (≈1.60–1.82 mg GAE/g) and flavonoid contents were only slightly affected by PSF addition; however, antioxidant activity markedly increased, with FRAP values rising from 55.8 to 67.82 μM Fe (II)/g and DPPH IC50 values decreasing from 31.38 to 12.72 μg/mL in the 10% PSF-enriched cookies. The enriched cookies inhibited pancreatic lipase, α-amylase, and α-glucosidase in a clear concentration-dependent manner and showed a reduced predicted glycaemic index (pGI 46.80 vs. 50.08 in the control). Multivariate analysis confirmed a clear dose-dependent effect of PSF on functional, textural, and sensory properties. Overall, pomegranate seed flour proved to be an effective upcycled ingredient for enhancing the functional profile of gluten- and lactose-free bakery products. Further studies using digestion models and in vivo or clinical approaches are needed to clarify the nutritional relevance and health effects of PSF-enriched foods.
Keywords: pomegranate seeds; by-product valorisation; simultaneously gluten- and lactose-free cookies; glycaemic index; functional foods pomegranate seeds; by-product valorisation; simultaneously gluten- and lactose-free cookies; glycaemic index; functional foods

Share and Cite

MDPI and ACS Style

Pino, R.; Tundis, R.; Sicari, V.; Mincione, A.; Gattuso, A.; La Torre, C.; Fazio, A.; Piacente, S.; Masullo, M.; Cerulli, A.; et al. Comprehensive LC-ESI-HRMS/MS Profiling and Assessment of Texture, Predicted Glycaemic Index, Antioxidant Activity and Digestive Enzyme Inhibition of Gluten- and Lactose-Free Cookies Enriched with Pomegranate By-Products. Foods 2026, 15, 457. https://doi.org/10.3390/foods15030457

AMA Style

Pino R, Tundis R, Sicari V, Mincione A, Gattuso A, La Torre C, Fazio A, Piacente S, Masullo M, Cerulli A, et al. Comprehensive LC-ESI-HRMS/MS Profiling and Assessment of Texture, Predicted Glycaemic Index, Antioxidant Activity and Digestive Enzyme Inhibition of Gluten- and Lactose-Free Cookies Enriched with Pomegranate By-Products. Foods. 2026; 15(3):457. https://doi.org/10.3390/foods15030457

Chicago/Turabian Style

Pino, Roberta, Rosa Tundis, Vincenzo Sicari, Antonio Mincione, Antonio Gattuso, Chiara La Torre, Alessia Fazio, Sonia Piacente, Milena Masullo, Antonietta Cerulli, and et al. 2026. "Comprehensive LC-ESI-HRMS/MS Profiling and Assessment of Texture, Predicted Glycaemic Index, Antioxidant Activity and Digestive Enzyme Inhibition of Gluten- and Lactose-Free Cookies Enriched with Pomegranate By-Products" Foods 15, no. 3: 457. https://doi.org/10.3390/foods15030457

APA Style

Pino, R., Tundis, R., Sicari, V., Mincione, A., Gattuso, A., La Torre, C., Fazio, A., Piacente, S., Masullo, M., Cerulli, A., & Loizzo, M. R. (2026). Comprehensive LC-ESI-HRMS/MS Profiling and Assessment of Texture, Predicted Glycaemic Index, Antioxidant Activity and Digestive Enzyme Inhibition of Gluten- and Lactose-Free Cookies Enriched with Pomegranate By-Products. Foods, 15(3), 457. https://doi.org/10.3390/foods15030457

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