Sustainable Integration of Ora-Pro-Nobis ( Pereskia aculeata Miller) in Gluten-Free and Lactose-Free Sweet Bread: Impacts on Quality and Functional Properties

Ora-pro-nobis (OPN) enriches gluten- and lactose-free bread, while improving nutritional quality and sustainability due to its high nutritional value, adaptability to diverse climates, and low resource requirements for cultivation. This study evaluated the impact of incorporating different concentrations of OPN (0–24%) on the physicochemical (e.g., centesimal composition, specific volume, and color analysis), functional (e.g., total phenolic compounds and antioxidant capacity), and sensory quality (e.g., acceptance test and purchase intent) of gluten-free and lactose-free sweet bread. The results revealed that the addition of OPN led to a 63% increase in protein content and a 65% increase in ash content ( p < 0.05). Higher OPN concentrations also enhanced the specific volume by up to 35% ( p < 0.05), yielding softer and more voluminous loaves. Texture analysis showed reductions in crumb hardness and chewiness by up to 74.8% and 59.4%, respectively ( p < 0.05), attributed to OPN’s water retention and gas-trapping abilities during fermentation. Furthermore, OPN addition resulted in a darker crust and a dark green crumb, with a remarkable increase in total phenolic compounds (up to 464%) and antioxidant capacity (up to 503%) ( p < 0.05). Sensory evaluations indicated that OPN did not affect the overall impression compared to the control bread ( p > 0.05), with all samples achieving purchase intention scores >3.0 points. Thus, incorporating OPN in gluten-free and lactose-free bread not only enhances nutritional and functional properties but also supports sustainable food production, presenting an innovative solution for consumers with dietary restrictions seeking health-oriented, eco-friendly products.