# Enhancing Brioche Bread with Emulsified Seed and Nut Oils: Nutritional and Sustainable Benefits
## 1 Introduction
According to the Food and Agriculture Organization (FAO), livestock farming accounts for about 14.5% of global greenhouse gas emissions, with the dairy industry being a substantial part of that [14]. Butter production is also associated with deforestation and land degradation, as land is cleared to grow feed crops for dairy cattle [15]. In contrast, oils from seeds and nuts, such as sunflower oil, canola oil, and olive oil, typically have a lower carbon footprint and require fewer natural resources. Other studies show that vegetable oils not only contribute less to greenhouse gas emissions but also have smaller demands in terms of water usage and land occupation compared to butter and other dairy products [16]. Shifting from butter to plant-based oils can thus play a critical role in reducing the environmental footprint of the food industry, aligning with growing consumer and industry demand for more sustainable food production options. In addition, two seeds (pumpkin and melon) were selected because they are considered waste by industries dedicated to fruit and vegetable processing. Recent studies on this product have evaluated the incorporation of oils into brioche bread, showing that it is possible to maintain the texture and volume of the product while increasing the unsaturated fatty acid content [17]. Other authors have succeeded in increasing the volume, crumb, and aromatic profile of brioche [18]. It has also been reported that not only does the use of nut-based emulsions enhance the lipid profile, but it can also add bioactive compounds, such as tocopherols and phytoesterols, which are beneficial for cardiovascular health. Due to the importance of seeking healthier and sustainable alternatives to butter, the aim of this study was to evaluate the partial and total replacement of butter by emulsions based on vegetable oils in the traditional brioche recipe, analyzing the effects on the physical, nutritional, lipid, and sensory parameters. The novelty of this study lies in its innovative approach to replacing traditional animal fat (butter) in brioche bread with a plant-based oil-in-water emulsion derived from seed and nut oils. While previous research has explored fat substitutions in baked goods, this study specifically targets brioche, a rich, buttery bread, which has not been broadly explored. Additionally, it highlights the environmental sustainability of these oils, since plant-based oils typically have a lower environmental footprint than animal fats. Unlike conventional studies, which typically focus on simple substitutions, this research also considers how these changes impact both the sensory experience and consumer acceptance of the product, offering a comprehensive analysis of fat replacement in baking. The findings underline the potential of using such emulsions in industrial-scale food production, presenting a practical solution for manufacturers seeking to reduce the saturated fat content while improving product quality and aligning with growing consumer demand for healthier and more sustainable food options.