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Development and application of natural ingredients in food industry

2021Documento de conferência Acesso aberto
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dc.contributor.authorBarros, Lillian
dc.contributor.authorPereira, Carla
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2022-01-21T15:52:24Z
dc.date.available2022-01-21T15:52:24Z
dc.date.issued2021
dc.description.abstractGiven 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.pt_PT
dc.description.sponsorshipAcknowledgements: The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/MCTES to CIMO (UIDB/00690/2020). To 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® and Project GreenHealth - Digital strategies in biological assets to improve well-being and promote green health, Norte-01-0145-FEDER-000042. To FEDER-Interreg España-Portugal programme through the project TRANSCoLAB 0612_TRANS_CO_LAB_2_P.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationBarros, 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. Bragapt_PT
dc.identifier.issn978-989-8124-33-3
dc.identifier.urihttp://hdl.handle.net/10198/24850
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSociedade Portuguesa de Químicapt_PT
dc.relationNorte-01-0247-FEDER-024479pt_PT
dc.relationMountain Research Center
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectIngredientes naturaispt_PT
dc.titleDevelopment and application of natural ingredients in food industrypt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardNumberUIDB/00690/2020
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.citation.conferencePlaceBragapt_PT
oaire.citation.endPage81pt_PT
oaire.citation.startPage81pt_PT
oaire.citation.titleLivro de resumos do XXVII Encontro Nacional da Sociedade Portuguesa de Químicapt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameBarros
person.familyNamePereira
person.familyNameFerreira
person.givenNameLillian
person.givenNameCarla
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier1415151
person.identifier144781
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-idEF10-2739-2B70
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-0093-771X
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridJ-3600-2013
person.identifier.ridK-1629-2016
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id55627876424
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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