# Enhancing Brioche Bread with Emulsified Seed and Nut Oils: Nutritional and Sustainable Benefits
## 1 Introduction  
The production of healthier bakery products has advanced significantly in recent years, driven by a growing consumer demand for more nutritious options. However, while the commercialization of value-added foods has flourished in other sectors, it has been less prevalent in the bakery industry, which is often associated with products high in fat and low in nutritional value. In this context, biroche, a bread of French origin known for its high butter content, presents a unique challenge in the field of functional foods. Butter, an essential ingredient, imparts the characteristic texture and flavor that define this bread, but it is also associated with an increasing risk of developing cardiovascular diseases [1]. To address this issue, previous studies have explored the partial or total substitution of butter with healthier alternatives, aiming to preserve the sensory properties of the final product while improving its nutritional profile [2]. One promising alternative is the use of emulsified vegetable oils, which not only provide a more favorable lipid profile but also help reduce the product's total fat content [3]. Emulsions based on almond, walnut, or hazelnut oils have been successfully used to produce baked goods with the objective of improving the fatty acid profile without compromising the texture or flavor of the bread [4]. Additionally, it has been demonstrated that the use of oil emulsions enables a reduction in the total fat content of bakery products [5]. Vegetable oils are rich in bioactive compounds, such as polyphenols (natural antioxidants found in plants), tocopherols (a type of vitamin E that helps to protect cells from damage), and phytosterols (plant compounds that can help to lower cholesterol levels), which not only improve the lipid profile of the product but also have antioxidant and anti-inflammatory benefits, which could increase oxidative stability and thus potentially extend the shelf life of the bread [6]. These bioactive compounds may also help improve the nutritional value of brioche bread, providing additional health benefits, such as lowering LDL cholesterol and enhancing endothelial function [7]. Butter, due to its high content of saturated fats, has been linked to diverse health risks, particularly concerning cardiovascular health. Saturated fats are known to elevate LDL cholesterol levels, commonly known as \"bad\" cholesterol, increasing the risk of heart disease and stroke [8]. Replacing saturated fats with healthier alternatives, such as the unsaturated fats found in plant oils, has been shown to improve lipid profiles and may help reduce the risk of cardiovascular diseases [9]. Additionally, butter is calorie-dense, contributing to weight gain when consumed in excess, which further increases the risk of obesity and type 2 diabetes [10]. While butter contains some beneficial nutrients, such as vitamin A and vitamin K2, its overall nutrient profile is less favorable compared to plant-based oils, which provide unsaturated fats, antioxidants, and other beneficial compounds. These oils, such as olive oil and canola oil, are considered healthier fats that promote better heart health and may support long-term wellness [11; 12]. Thus, while butter can have a place in a balanced diet, it should be consumed in moderation due to its saturated fat content and its association with long-term health risks. Moreover, seed and nut oils emerge as promising alternatives, not only for their superior nutritional profile but also for their potential to mitigate the environmental impact associated with food production. Unlike dairy products, vegetable oils are derived from renewable sources and generally require fewer water and land resources for production. They also have a substantially lower environmental foodprint than dairy products such as milk or butter throughout their life cycle [13]. Butter production has significant environmental impacts, involving large-scale water usage (approximately 5 L per kilogram) and greenhouse gas emissions (especially methane from dairy cows).