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Advisor(s)
Abstract(s)
In this work, hydroalcoholic extracts of two mushrooms species, Suillus luteus (L.: Fries) (Sl) and Coprinopsis atramentaria (Bull.) (Ca), were studied for their synergistic antioxidant effect and their viability as functional food ingredients tested by incorporation into a food matrix (cottage cheese). In a first step, the individual extracts and a combination of both, showing synergistic effects (Sl:Ca, 1:1), were microencapsulated by spray-drying using maltodextrin as the encapsulating material. The incorporation of free extracts resulted in products with a higher initial antioxidant activity (t0) but declining after 7 days (t7), which was associated with their degradation. However, the cottage cheese enriched with the microencapsulated extracts, that have revealed a lower activity at the initial time, showed an increase at t7. This improvement can be explained by an effective protection provided by the microspheres together with a sustained release. Analyses performed on the studied cottage cheese samples showed the maintenance of the nutritional properties and no colour modifications were noticed.
Description
Keywords
Mushroom extracts Antioxidant activity Synergistic effects Microencapsulation Cottage cheese
Citation
Ribeiro, A.; Ruphuy, G.; Lopes, J.C.; Dias, M.M.; Barros, Lillian; Barreiro, M.F.; Ferreira, Isabel C.F.R. (2015). Spray-drying microencapsulation of synergistic antioxidant mushroom extracts and their use as functional food ingredientes. Food Chemistry. ISSN 0308-8146. 188, p. 612-618
Publisher
Elsevier