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Arbutus unedo L. and Ocimum basilicum L. as sources of natural preservatives for food industry: A case study using loaf bread

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dc.contributor.authorTakwa, Sallawi
dc.contributor.authorCaleja, Cristina
dc.contributor.authorBarreira, João C.M.
dc.contributor.authorSoković, Marina
dc.contributor.authorAchour, Lotfi
dc.contributor.authorBarros, Lillian
dc.contributor.authorFerreira, Isabel C.F.R.
dc.creatorTakwa, Sallawi
dc.date.accessioned2018-01-25T10:00:00Z
dc.date.accessioned2018-01-29T10:39:27Z
dc.date.available2018-01-25T10:00:00Z
dc.date.available2018-01-29T10:39:27Z
dc.date.issued2018
dc.description.abstractThe aim of this work was to demonstrate the antioxidant potential, antimicrobial and the absence of toxicity of the ethanol extracts obtained from strawberry tree fruits and basil leaves, using optimal conditions. Subsequently, the extracts rich in catechin, from strawberry tree fruits, and rosmarinic acid from basil leaves, were incorporated as natural ingredients in loaf bread samples, with two objectives: to functionalize bread, introducing bioactive properties; and as natural ingredients with preservation capacity. Three more groups: control (without addition of any additive), bread incorporated with ascorbic acid - E300 and bread incorporated with potassium sorbate - E202 and for each group were 3 different times were analyzed: immediately after incorporation and after 3 and 7 days. Both natural extracts presented antioxidant activity, without toxicity up to the maximal tested dose (400 µg/mL), and the main compounds present were catechin and rosmarinic acid, respectively. The breads incorporated with the natural extracts, especial b asil, presented a higher antioxidant capacity than the loaf breads incorporated with ascorbic acid and potassium sorbate. Overall, the obtained results demonstrate that these extracts could be used in the development of new bread replacing the synthetic preservatives, without interfering with nutritional characteristics.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationTakwa, Sallawi; Caleja, Cristina; Barreira, João C.M.; Soković, Marina; Achour, Lotfi; Barros, Lillian; Ferreira, Isabel C.F.R. (2018). Arbutus unedo L. and Ocimum basilicum L. as sources of natural preservatives for food industry: a case study using loaf bread. LWT - Food Science and Technology. ISSN 0023-6438. 88, p. 47-55
dc.identifier.doi10.1016/j.lwt.2017.09.041pt_PT
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/10198/15046
dc.language.isoeng
dc.peerreviewedyespt_PT
dc.subjectStrawberry tree
dc.subjectBasil
dc.subjectAntioxidant preservatives
dc.subjectLoaf bread
dc.titleArbutus unedo L. and Ocimum basilicum L. as sources of natural preservatives for food industry: A case study using loaf breaden_EN
dc.typejournal article
dspace.entity.typePublication
person.familyNameCaleja
person.familyNameBarreira
person.familyNameBarros
person.familyNameFerreira
person.givenNameCristina
person.givenNameJoão C.M.
person.givenNameLillian
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
person.identifier.ciencia-idE218-8DD3-4959
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-5769-8484
person.identifier.orcid0000-0003-1233-0990
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridD-8269-2013
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id36514202500
person.identifier.scopus-author-id54895546900
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id36868826600
rcaap.rightsopenAccessen_EN
rcaap.typearticlept_PT
relation.isAuthorOfPublication5ef2706d-073c-4c23-9e45-498ac244118c
relation.isAuthorOfPublication4629b12c-39b0-4da8-8b8d-6efba5cf2d81
relation.isAuthorOfPublication3af07ffe-f914-48ba-a5d5-efcf70fdce01
relation.isAuthorOfPublicationbd0d1537-2e03-41fb-b27a-140af9c35db8
relation.isAuthorOfPublication.latestForDiscoverybd0d1537-2e03-41fb-b27a-140af9c35db8

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