Impact of Adding Mint and Rosemary Extracts to Bread on Microbial and Chemical Changes and Functional Bread Production

This study evaluated the effect of fortifying bread with different concentrations (2.5–10%) of mint (Mentha spicata) and rosemary (Rosmarinus officinalis) extracts on their nutritional, bioactive, microbiological, and sensory characteristics. Chemical analysis revealed that rosemary leaves contained higher levels of fat, fiber, ash, and total phenolics, while mint exhibited greater protein and flavonoid contents. Incorporation of both extracts significantly enhanced bread quality parameters in a concentration-dependent manner. Moisture, protein, ash, and crude fiber increased with rising extract levels. Total polyphenols and antioxidant activity improved markedly, particularly in rosemary-fortified bread, which exhibited up to 185 mg GAE/100 g phenolics and 74% antioxidant activity at 10% addition. Mineral composition also improved, with notable increases in calcium, magnesium, and potassium contents. Both extracts demonstrated strong antibacterial activity and delayed microbial growth during storage, with rosemary showing slightly superior inhibition. Sensory evaluation indicated that moderate extract levels (2.5–5%) enhanced bread flavor, crust color, and overall acceptability, whereas higher concentrations imparted strong herbal notes. Overall, fortification with moderate levels of rosemary or mint extract enhanced the nutritional, functional, and sensory quality of bread, promoting its potential as a functional bakery product.