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Advisor(s)
Abstract(s)
Given the increasing awareness of consumers in what concerns healthy dietary habits, natural alternatives have been explored for artificial additives. In this context, plants and mushrooms are unquestionable sources of valuable compounds to be used as colouring, preservative, and bioactive compounds in food industry. The sustainable exploitation of these natural resources is of extreme importance and, therefore, efforts have been made to valorise bio- residues from food industry by recovering their compounds of interest to be included in natural additives formulation. Moreover, distinct techniques, such as maceration, ultrasound, or microwave-assisted extractions have been applied through optimized methodologies attempting to achieve an optimal extraction yield.
Thus, several compounds have been extracted from plants and mushrooms and applied in food matrices with different purposes. For example, betalains (e.g. gomphrenin II, gomphrenin III, isogomphrenin II, and isogomphrenin III) and anthocyanins (e.g. cyanidin, delphinidin, and malvidin derivatives) obtained from purple globe amaranth, rose, dahlia, centaurea, strawberry-tree, roselle, and blueberry have proved bioactive and colouring properties when incorporated in ice-cream, yogurt, and waffles.1
Moreover, phenolic acids (e.g. rosmarinic acid), flavonoids (e.g. quercetin derivatives), and ellagitannins (e.g. sanguiin H-10 and lambertianin) from mushrooms, wild strawberry, rosemary, mountain sandwort, and flowers of silva brava demonstrated bioactive properties when introduced in gelatin, yogurt, and cottage cheese.2
On the other hand, strawberry-tree, basil, lemon balm, sweet chestnut flowers, fennel, and German chamomile revealed to be great sources of preserving molecules with antioxidant and antimicrobial activity, such as flavonoids (e.g. catechin, and quercetin and luteolin derivatives), phenolic acids (e.g. rosmarinic, chicoric, lithospermic, caffeic, and caffeoylquinic acids), and hydrolysable tannins (e.g. trigalloyl-HHDP-glucoside), which were tested in loaf bread, cupcakes, yogurt, cheese, and cottage cheese.3
These natural extracts allowed promising results, leading to the development of natural alternatives to the massively used artificial additives.
Description
Keywords
Ingredientes naturais
Pedagogical Context
Citation
Barros, Lillian; Pereira, Carla; Ferreira, Isabel C.F.R. (2021). Development and application of natural ingredients in food industry. In Livro de resumos do XXVII Encontro Nacional da Sociedade Portuguesa de Química. Braga
Publisher
Sociedade Portuguesa de Química