INCORPORATION OF NATURAL INGREDIENTS IN DAIRY FORMULATIONS AS CONSERVATION ENHANCERS AND HEALTH PROMOTERS

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Comparative study of bioactive potential of Fueniculum vulgare Mill. and Matricaria recutita L. phenolic rich extracts to functionalize cottage chesse

Publication . Caleja, Cristina; Barros, Lillian; Ćirić, Ana; Soković, Marina; Oliveira, Beatriz; Santos-Buelga, Celestino; Ferreira, Isabel C.F.R.

Synthetic additives used in a wide variety of food products have been associated to some toxic effects. This conducted to an increasing interest of consumers for natural additives, including food preservers [1]. Many aromatic herbs have been used to prepare bioactive extracts with benefits to the consumer's health. Foeniculum vulgare Mill. (fennel) and Matricaria recutita L. (chamomile) are examples of popular herbs rich in phenolic compounds with documented antioxidant and antimicrobial properties [2,3]. The present work confirms the antioxidant (DPPH scavenging activity, reducing power and lipid peroxidation inhibition) and antimicrobial (against bacteria such as Bacillus cereus and Salmonella Typhimurium and fungi such as Aspergillus niger, A. versicolor and PenicilliumfimicuJosum) activities of fennel and chamomile extracts, obtained by decoction. The chemical characterization of the extracts, performed by HPLC-DAD-ESIIMS, revealed the presence of five flavonoids (mainly qercetin-3-0- glucoside) and twelve phenolic acids (mainly 5-0-caffeolyquinic acid) for fennel extract and the presence of nine flavonoids (mainly luteolin-0-glucuronide) and ten phenolic acids (mainly di-caffeoyl-2,7- anhydro-3-deoxy-2-octulopyranosonic acid) for chamomile extract. Due to their high antioxidant and antimicrobial activities, both extracts were then incorporated (at DPPH scavenging activity EC25 value: 0.35 mg/mL and 0.165 mg/mL for fennel and chamomile, respectively) in cottage cheeses (prepared by Queijos Casa Matias Lda) as natural additives with two objectives: to increase the shelf-life of the cottage cheeses and to provide bioactive properties to the final products. The results showed that the use of these natural extracts did not alter significantly the nutritional characteristics of the cottage cheese in comparison with control samples (cottage cheese without extracts), but improved its antioxidant potential (more evident in the samples with chamomile extract). After 14 days of storage, only the control samples showed signs of degradation. Overall, the present study highlights the preservation potential of fennel and chamomile extracts in cottage cheeses, improving also their bioactivity.

2016Conference object

Open access

Incorporation of an extract rich in rosmarinic acid into cupcakes: Influence on the sugars and total carbohydrates composition

Publication . Caleja, Cristina; Reis, Filipa S.; Barros, Lillian; Prieto Lage, Miguel A.; Barreiro, M.F.; Oliveira, Beatriz; Ferreira, Isabel C.F.R.

Currently, the food industry is focused on replacing synthetic additives with natural ingredients. Natural extracts obtained from plants have emerged as possible alternatives to synthetic preservatives, namely antioxidants [1]. Some dairy, meat and bakery products have been developed incorporating extracts of aromatic plants, spices or fruits, which have antioxidant properties [2-4]. In this work, we intend to prove the efficacy of an extract rich in rosmarinic acid as a natural preservative in cupcakes and compare these results to a synthetic additive (potassium sorbate, E202), which is normally used in pastry products. The extract of Melissa officina/is L. (lemon balm) was obtained by performing an ultrasound-assisted extraction with ethanol. After evaluation of its antioxidant (free radical scavenging activity, EC50 = 79 ± 2 J.Jg I ml; reducing power EC50 = 49 ± 1 J.Jg I ml) and antimicrobial (against 8 bacteria and 8 fungi contaminants) properties, and confirmation of toxicity absence (in a non-tumor cell line), the extract enriched in rosmarinic acid was incorporated into the cupcakes. Its effect was compared to E202 and to a control sample (cupcakes without additives) immediately after incorporation and in the 3n;l and 5th day of storage, protected from light at room temperature. The results showed that both natural (extract enriched in rosmarinic acid) and synthetic (E202) additives, did not cause significant changes in the nutritional composition of cupcakes (fat, protein and carbohydrate contents), when compared with the control sample. Free sugars were also determined by high performance liquid chromatography coupled to a refractive index detector (HPLC-RI), which indicated sucrose and glucose as the most abundant sugars in all samples. These molecules did not undergo any changes with the addition of the additives as compared to the control sample. The results obtained demonstrate that the presence of rosmarinic acid does not influence sugars and total carbohydrates content of cupcakes and may be used in the development of new pastry and bakery products, replacing synthetic preservatives and improving the functional properties of the food.

2017Conference object

Open access

Optimization and stabilization ofa cyanidin-3-O-glucoside rich extract obtained from fruits of Arbutus unedo L..

Publication . Jiménez López, Cecília; Caleja, Cristina; Reis, Filipa S.; Prieto Lage, Miguel A.; Barros, Lillian; Ferreira, Isabel C.F.R.

Currently, there is a tendency for consumers to choose more natural foods [l]. Anthocyanins are secondary metabolites ofplants that have aroused industry attenüon for its coloring potential combined with confirmation ofvarious beneficiai efFects to human health [2]. However, due to their very sensitive chemical structure to several factors such as temperature, pH, oxygen and light, studies that allow its stabilization are indispensable [3]. This work aimed to study the stability of an extract obtained from Arbutus unedo L. fruits, considering 3 variables (time, temperature and pH) in aqueous solution by analyzing the content of anthocyanins. The extract was obtained by a heat-assisted extraction technique, with the optimal condiüons of 5 minutes, 90°C, 80% ethanol and 15 g/L solid/liquid ratio, obtained after an optimization process by applying a response surface methodology. The identification of three anthocyanin compounds (cyanidin- 3-0-glucoside as the major molecide) was performed by HPLC-DAD-ESI/MS, and revealed the foUowing responses, 60.9 %, with a total anthocyanin content of 500.9 ^ig/g of dry fruit and 800.9 ^ig/g of extract. Moreover, the extract was analyzed in terms of its antioxidant, antimicrobial and cytotoxic activity revealing a high bioactive potential. Finally, the anthocyanin-rich extract was stabilized by subjecting it to adverse storage conditions. Time, temperature and pH were the variables considered to evaluate the behavior of the extract and the concentration of anthocyanins from each sample wére the response factors used. In order to describe the responses, mechanical and phenomenological equations were used with a global performing fitting analysis from a multivariable perspective. The results showed that the three analyzed variables exert a direct influence on the responses obtained. It hás been found that increasing pH and T values cause an exponential increase in anthocyanin degradation. In the overall analysis of ali variables, it was concluded that the optimum conditions ofanthocyanins stability were verified at pH <3.5 and T <30 °C for a period of at least 72 h. At the industrial levei this type of studies is indispensable, in order to guarantee the production of functional extracts in the production of high-quality new foods. Therefore, it is essential to find the optimum conditions of its stability and processing.

2018Conference object

Open access

Perfil cromatográfico de ácidos gordos e açúcares em cupcakes funcionalizados com um extrato rico em acido rosmarínico

Publication . Caleja, Cristina; Barros, Lillian; Barreira, João C.M.; Ćirić, Ana; Soković, Marina; Calhelha, Ricardo C.; Oliveira, Beatriz; Ferreira, Isabel C.F.R.

Atualmente, a indústria alimentar interessa-se pela substituição de aditivos artificiais por ingredientes naturais. Alguns extratos vegetais têm surgido como possíveis alternativas aos conservantes artificiais, nomeadamente antioxidantes [1]. De facto, têm sido desenvolvidos produtos lácteos, cárneos e de panificação, incorporando extratos de plantas aromáticas, especiarias ou frutos, que apresentam propriedades antioxidantes [2-4]. Neste trabalho, pretendeu-se comprovar a eficácia de um extrato rico em ácido rosmarínico como conservante natural de cupcakes, comparativamente a um aditivo artificial (sorbato de potássio, E202). O extrato foi obtido a partir de Melissa officinalis L. (cidreira) pela técnica de ultrassons utilizando uma mistura de etanol:água como solvente de extração. Após comprovar as suas propriedades antioxidantes (efeito captador de radicais livres, EC50 = 79 ± 2 μg/mL; poder redutor EC50 = 49 ± 1 μg/mL), antimicrobianas (contra 8 bactérias e 8 fungos contaminantes alimentares) e ausência de toxicidade (em linhas celulares), procedeu-se à sua incorporação nos cupcakes. O seu efeito foi comparado com o E202, imediatamente após incorporação e ao longo de 3 e 5 dias de armazenamento no escuro à temperatura ambiente. Todas as amostras foram analisados cromatograficamente em termos de ácidos gordos (GC-FID) e açúcares livres (HPLC-RI). Num total de 21 ácidos gordos identificados, os saturados predominaram sobre os insaturados em todas as amostras de cupcakes, sendo o ácido palmítico e o ácido oleico os maioritários. Relativamente aos açúcares, a sacarose e a glucose foram as moléculas identificadas nas amostras, sendo a quantidade de sacarose muito mais elevada. Os resultados obtidos demonstram que o extrato rico em ácido rosmarínico tem potencial para ser utilizado como aditivo natural em produtos de pastelaria, indo de encontro à atual tendência de procura dos consumidores.

2017Conference object

Open access

Extratos fenólicos de camomila como preservantes naturais de iogurtes

Publication . Caleja, Cristina; Barros, Lillian; Oliveira, Beatriz; Ferreira, Isabel C.F.R.

A indústria alimentar recorre usualmente a aditivos sintéticos para garantir ou melhorar as características e propriedades dos alimentos [1]. O sorbato de potássio (E202) é um dos aditivos alimentares mais utilizados e apesar de ser permitido e ser considerado seguro, alguns estudos demonstraram o aparecimento de reações adversas em consumidores [2]. Os fitoquímicos têm sido apontados como excelentes ingredientes naturais para a indústria alimentar como alternativas aos aditivos sintéticos [3]. Neste trabalho, pretendemos demonstrar o potencial antioxidante (efeito captador de radicais livres, poder redutor e inibição da peroxidação lipídica) e antimicrobiano (contra um painel de oito bactérias e oito fungos selecionados com base na sua relevância a nível de saúde publica) de extratos aquosos de Matricaria recutita L. (camomila), fatores fundamentais para a sua utilização como conservante natural. A caracterização química dos extratos, realizada por HPLC-DAD-ESI/MS, revelou a presença de nove flavonoides (maioritariamente luteolina-O-glucuronido) e dez ácidos fenólicos (maioritariamente ácido cafeoil-2,7-anidro-3-desoxi-2- octulopiranosónico). A incorporação deste extrato em iogurtes foi realizada com o objetivo de conservar o produto, tornando-o ainda um alimento funcional. O seu efeito foi comparado com o E202. A introdução dos aditivos, quer o natural quer o sintético, não causou alterações significativas nem no pH nem no valor nutricional dos iogurtes quando comparado com o controlo (iogurtes sem aditivos). Além disso, esta incorporação adicionou propriedades antioxidantes aos iogurtes principalmente, com a adição do extrato de camomila. Os resultados obtidos demonstram que este extrato obtido por decocção pode ser utilizado no desenvolvimento de novos iogurtes, substituindo os conservantes sintéticos e melhorando as propriedades funcionais do alimento sem, no entanto, provocar alterações no perfil nutricional.

2016Conference object

Open access