Nutritional Composition, Physicochemical Properties, Antioxidant Activity, and Sensory Quality of Matricaria chamomilla-Enriched Wheat Bread

This study evaluates the effects of fortifying bread with different concentrations (3%, 10%, and 30%) of Matricaria chamomilla L. (MC) infusion and powder, using the aerial parts (stem, leaf, and flower) of the plant. UPLC/MS-MS analysis of MC infusion and powder EtOH ex-tract confirmed the presence of polyphenolic compounds, including flavonoids, contributing to enhanced antioxidant and enzyme inhibitory properties. The physicochemical, antioxi-dant, and sensory properties of the enriched breads were assessed. Hierarchical cluster analysis revealed that breads enriched with 30% MC powder (BP-MC 30%) and infusion (BI-MC 30%) exhibited superior overall quality compared to other formulations. The enriched breads showed increased protein, fiber, and antioxidant content, with BP-MC 30% demonstrating the highest fiber content (10.6%) and antioxidant activity (IC50 = 4.05 µg/mL in DPPH assay). Sensory evaluation indicated differences in texture, with BP-MC 30% showing reduced crispness and higher hardness compared to control bread. These findings suggest that incorporating Matricaria chamomilla, particularly at 30%, improves the nutritional profile and antioxidant properties of bread while impacting sensory characteristics. This research highlights the potential of chamomile’s aerial parts for the valorization of plant-based by-products in functional bakery product development.