# Enhancing Brioche Bread with Emulsified Seed and Nut Oils: Nutritional and Sustainable Benefits
## 3 Results and Discussion
### Lipid Profile, Vitamin E, and TBA
Due to their crystallizing properties and structuring effect, many of the fats used in bakery and confectionery products contain large amounts of saturated and trans fatty acids, which negatively impact cholesterol and are directly related to the risk of cardiovascular diseases [57]. The reformulation of biroche bread complies with the guidelines established by various governmental entities by significantly reducing the palmitic and stearic acid content and, therefore, the saturated fatty acid content. In this context, the use of vegetable gels as substitutes for animal fat in a range of baked products has been shown to successfully reduce the total fat content by 19 and 46% and the total saturated fatty acid content by 33 and 87% [58]. The differences in fatty acid content are primarily due to the type of oil used. In summary, it can be observed that all the reformulated samples present higher values of unsaturated fatty acid content. Specifically, the highest oleic acid levels are found in the samples with 100% replacement of almond and pistachio oils, while the samples with melon seed and poppy seed oils stand out for their linoleic acid content, and the samples with 100% chia seed oil contain significant amounts of linolenic acid. In this case, as with the total fat content, it would be possible to include health claims on the packaging, such as, for example, \"Replacing saturated fats with unsaturated fats in diet helps maintain normal levels of blood cholesterol\" or \"Omega-3 fatty acids, such as linolenic acid, contribute to normal health function\". As regards oxidative stability, there are significant differences between samples. Baked products with a high fat content are prone to oxidative reactions, which compromise quality and functional properties and reduce shelf life [59]. In general terms, it can be observed that the reformulation in which 50% of the butter is replaced by vegetable oils, especially seed oils, makes the biroche breads less susceptible to oxidation compared to the traditional sample, likely due to a better balance between saturated and unsaturated fats [60]. By increasing the percentage of vegetable oils, the samples present higher TBA levels than the control sample. Two health-related factors were calculated: the thrombogenic index (TI) and the atherogenic index (AI). The atherogenic index is reduced by 95.04% in the 100% almond and chia seed oil samples, and the thrombogenic index is reduced by 91.17% in the case of 100% walnut and almond oils. The atherogenic index is related to the risk of cardiovascular disease and is conditioned by the saturated and monounsaturated fatty acids in the foods consumed [61], while the thrombogenic index determines the potential of the fatty acids in the diet to promote coagulation in blood vessels, increasing the risk of heart attacks and strokes [61]. In both cases, to keep these levels low, sufficient intake of products with monounsaturated and polyunsaturated fatty acid, such as nuts and seeds, is recommended [62; 63]. The vitamin E results vary depending on two factors, the replacement level and the type of oil, although the most notable finding is that, in all cases, the reformulated samples present higher values. This vitamin is naturally present in butter, but our results show that combining other seeds and nuts helps to enhance the vitamin E content. The highest levels are observed in the 50% replacements with chia, melon, and pumpkin seed oils as well as the 100% almond and pistachio oil replacements. In addition to its positive health effects, vitamin E is also effective, particularly when encapsulated, in extending the shelf lives of bakery products [64]. The reformulation of bricche breads with vegetable oils results in a healthier product by reducing saturated fatty acids and increasing unsaturated fatty acids, which has a positive impact on cholesterol levels and supports cardiovascular health.