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Chemical and organoleptic properties of bread enriched with Rosmarinus officinalis L.: the potential of natural extracts obtained through green extraction methodologies as food ingredients

2022Journal article Open access
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dc.contributor.authorKessler, Júlia C.
dc.contributor.authorVieira, Vanessa
dc.contributor.authorMartins, Isabel M.
dc.contributor.authorManrique, Yaidelin A.
dc.contributor.authorFerreira, Patrícia
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorAfonso, Andreia
dc.contributor.authorBarros, Lillian
dc.contributor.authorRodrigues, Alírio
dc.contributor.authorDias, Madalena M.
dc.date.accessioned2022-03-09T16:54:27Z
dc.date.available2022-03-09T16:54:27Z
dc.date.issued2022
dc.description.abstractThe potential of R. officinalis L. (RO) extracts as a source of aromas was accessed by hydrodistillation (HD) and supercritical fluid extraction using carbon dioxide (SFE-CO2), followed by a series of analysis: quantification by GC-MS, sensory perception and description, and cytotoxicity against Vero cells. The extracts shown abundancy of α-pinene, eucalyptol, S-verbenone and camphor, contributing for the green, fresh, citric, and woody as main sensory notes. The odour threshold (ODT) value (less than 3.0 × 10- 3 μg⋅mL- 1) and the cytotoxic potential (ca. 220 μg∙mL- 1) defined the concentration range for food application. The most promising extract was added to bread doughs and the final volatile profile was characterised by GC-MS through HS-SPME over time. Among the 34 compounds found, furfural showed an evident contribution in the bread crust aroma, which persisted over four hours of storage, contributing to a pleasant bread fragrance according to the evaluators. This study aims to represent a stepping stone for the use of natural aromas as ingredients for the development of innovative food products.pt_PT
dc.description.sponsorshipThis work was funded by the European Regional Development Fund (ERDF) through the Regional Operational Program North 2020, within the scope of Project Mobilizador Norte-01-0247-FEDER-024479: ValorNatural ®. This work was also supported by LA/P/0045/2020 (ALiCE), UIDB/50020/2020 and UIDP/50020/2020 (LSRE-LCM), and UIDB/ 00690/2020 (CIMO) funded by national funds through FCT/MCTES (PIDDAC). L. Barros and R. Calhelha also thank the national funding by FCT, P.I. through the institutional scientific employment and individual program-contract, and Júlia Cristiˆe Kessler acknowledges her Ph.D scholarship (ref. 2020.06656.BD) by FCT.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationKessler, Júlia C.; Vieira, Vanessa; Martins, Isabel M.; Manrique, Yaidelin A.; Ferreira, Patrícia; Calhelha, Ricardo C.; Afonso, Andreia; Barros, Lillian; Rodrigues, Alírio; Dias, Madalena M. (2022). Chemical and organoleptic properties of bread enriched with Rosmarinus officinalis L.: the potential of natural extracts obtained through green extraction methodologies as food ingredientes. Food Chemistry. ISSN 0308-8146. 384, p. 1-10pt_PT
dc.identifier.doi10.1016/j.foodchem.2022.132514pt_PT
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10198/25191
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationLA/P/0045/2020pt_PT
dc.relationLaboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials
dc.relationLaboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials
dc.relationMountain Research Center
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectR. officinalis L.pt_PT
dc.subjectEssential oilpt_PT
dc.subjectSupercritical fluid extractionpt_PT
dc.subjectAromatic food ingredientpt_PT
dc.subjectSensory analysispt_PT
dc.titleChemical and organoleptic properties of bread enriched with Rosmarinus officinalis L.: the potential of natural extracts obtained through green extraction methodologies as food ingredientspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleLaboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials
oaire.awardTitleLaboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50020%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F50020%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.citation.startPage132514pt_PT
oaire.citation.titleFood Chemistrypt_PT
oaire.citation.volume384pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameCalhelha
person.familyNameBarros
person.givenNameRicardo C.
person.givenNameLillian
person.identifier469085
person.identifier.ciencia-idF313-E3CE-554E
person.identifier.ciencia-id9616-35CB-D001
person.identifier.orcid0000-0002-6801-4578
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridJ-2172-2014
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id6507978333
person.identifier.scopus-author-id35236343600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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