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Development of dairy beverages functionalized with pure ergosterol and mycosterol extracts: an alternative to phytosterol-based beverages

2017Journal article Open access
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dc.contributor.authorHeleno, Sandrina A.
dc.contributor.authorRudke, Adenilson
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorCarocho, Márcio
dc.contributor.authorBarros, Lillian
dc.contributor.authorGonçalves, Odinei Hess
dc.contributor.authorBarreiro, M.F.
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2018-04-18T13:25:15Z
dc.date.available2018-04-18T13:25:15Z
dc.date.issued2017
dc.description.abstractIn the present work, Agaricus bisporus extracts obtained by ultrasound-assisted extraction (UAE), and ergosterol, were incorporated into dairy beverages at concentrations mimicking commercial phytosterol-added yogurts, to work as alternatives. The samples were analysed for nutritional and bioactive properties, and compared with controls (yogurts with no additives or phytosterols), at two storage times (right after incorporation (ST = 0) and after seven days at 4 °C (ST = 7)). The ones incorporated with the extract (YAb) and with ergosterol at the same concentration as in the extract (YPEAb) showed similar antioxidant properties as the ones with phytosterols (YPhy), but a higher cytotoxicity against tumor cells. YPEPhy, the sample with ergosterol at the same amount as phytosterols in YPhy, was the strongest in both bioactivities. For YAb, YPEAb and YPEPhy the antioxidant capacity increased from ST = 0 to ST = 7, meaning that the extract and ergosterol protected the yogurt from oxidation, improving the shelf life. Nutritional parameters were identical for all samples.pt_PT
dc.description.sponsorshipThe authors acknowledge FCT (Portugal) for financial support to (UID/AGR/00690/2013), Sandrina A. Heleno (SFRH/BPD/101413/2014), L. Barros (SFRH/BPD/107855/2015) and R.C. Calhelha (SFRH/BPD/BPD/68344/2010); POCI-01-0145-FEDER-006984 (LA LSRE-LCM), funded by FEDER, through POCI-COMPETE2020 and FCT; Project NORTE-01-0145-FEDER-000006.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationHeleno, Sandrina; Rudke, Adenilson R.; Calhelha, Ricardo C.; Carocho, Márcio; Barros, Lillian; Gonçalves, Odinei Hess; Barreiro, M.F.; Ferreira, Isabel C.F.R. (2017). Development of dairy beverages functionalized with pure ergosterol and mycosterol extracts: an alternative to phytosterol-based beverages. Food and Function. ISSN 2042-650X. 8:1, p. 103-110pt_PT
dc.identifier.doi10.1039/c6fo01600fpt_PT
dc.identifier.issn2042-650X
dc.identifier.urihttp://hdl.handle.net/10198/17090
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherRoyal Society of Chemistrypt_PT
dc.relationObtaining of mycosterols to develop new functionalized foods: extraction, refinement, stabilization and incorporation into dairy products
dc.relationProviding industry and consumers with new alternative sources of natural additives from plant origin in the classes of preservatives and colouring agents: extraction, purification, stabilization and product development
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.titleDevelopment of dairy beverages functionalized with pure ergosterol and mycosterol extracts: an alternative to phytosterol-based beveragespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleObtaining of mycosterols to develop new functionalized foods: extraction, refinement, stabilization and incorporation into dairy products
oaire.awardTitleProviding industry and consumers with new alternative sources of natural additives from plant origin in the classes of preservatives and colouring agents: extraction, purification, stabilization and product development
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F00690%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F101413%2F2014/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F107855%2F2015/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBPD%2F68344%2F2010/PT
oaire.citation.endPage110pt_PT
oaire.citation.issue1pt_PT
oaire.citation.startPage103pt_PT
oaire.citation.titleFood and Functionpt_PT
oaire.citation.volume8pt_PT
oaire.fundingStream5876
oaire.fundingStreamSFRH
person.familyNameHeleno
person.familyNameCalhelha
person.familyNameCarocho
person.familyNameBarros
person.familyNameGonçalves
person.familyNameBarreiro
person.familyNameFerreira
person.givenNameSandrina A.
person.givenNameRicardo C.
person.givenNameMárcio
person.givenNameLillian
person.givenNameOdinei Hess
person.givenNameFilomena
person.givenNameIsabel C.F.R.
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person.identifier.orcid0000-0003-4910-4882
person.identifier.ridL-5951-2014
person.identifier.ridJ-2172-2014
person.identifier.ridJ-3600-2013
person.identifier.ridL-9802-2014
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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.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
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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