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The incorporation of plant materials in “Serra da Estrela” cheese improves antioxidant activity without changing the fatty acid profile and visual appearance

2015Journal article Open access
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dc.contributor.authorCarocho, Márcio
dc.contributor.authorBarreira, João C.M.
dc.contributor.authorAntonio, Amilcar L.
dc.contributor.authorBento, Albino
dc.contributor.authorMorales, Patricia
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2015-12-01T11:39:38Z
dc.date.available2015-12-01T11:39:38Z
dc.date.issued2015
dc.description.abstract“Serra da Estrela” cheese is a Portuguese delicacy, which has been produced for centuries from the milk of cattle pasturing in the protected Serra da Estrela natural park. Transforming this cheese into a functional food would be a huge benefit for the market and the consumer. Decocted extracts and dried chestnut flowers and lemon balm plants were incorporated into the cheese to functionalize it, granting antioxidant activity to this foodstuff. The functionalized cheeses showed higher antioxidant activity, especially lipid peroxidation inhibition. The incorporation of dried plants appeared to be more effective than using decoctions, but the influence of the plant species was less observable. Furthermore, the fatty acids profile of the cheeses was also determined through gas chromatography. C18:1 and C16:0 were the most abundant fatty acids; saturated fatty acids prevailed over the unsaturated ones. Between the control and the incorporated samples no significant differences were found. In addition, the external color was measured through a spectrophotometer for lightness, yellowness and redness. There were some differences recorded for each samples’ color. In general, the results indicated that the functionalization of this exquisite dairy product with natural plant extracts provided beneficial characteristics, both for consumers (healthier product) and producers (added-value products).pt_PT
dc.description.sponsorshipThe authors are grateful to the companies Queijos Casa Matias, Lda and Mais Ervas, Lda. for providing the cheese and M. officinalis samples, respectively. The authors also acknowledge PRODER project No. 46577-Plant Lact., and the Foundation for Science and Technology (FTC, Portugal) for financial support to the research center CIMO (Pest-OE/AGR/UI0690/2011).pt_PT
dc.identifier.citationCarocho, Márcio; Barreira, João C.M.; Antonio, Amilcar L.; Bento, Albino; Morales, Patricia; Ferreira, Isabel C.F.R. (2015). The incorporation of plant materials in “Serra da Estrela” cheese improves antioxidant activity without changing the fatty acid profile and visual appearance. European Journal of Lipid Science and Technology. ISSN 1438-7697. 117:10, p. 1607-1614pt_PT
dc.identifier.doi10.1002/ejlt.201500018pt_PT
dc.identifier.issn1438-7697
dc.identifier.urihttp://hdl.handle.net/10198/12467
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherWileypt_PT
dc.relation46577 - Plant Lactpt_PT
dc.relationStrategic Project - UI 690 - 2011-2012
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectCheesept_PT
dc.subjectChestnut flowerspt_PT
dc.subjectFunctional foodspt_PT
dc.subjectLemon balm plantpt_PT
dc.subjectLipid peroxidation inhibitionpt_PT
dc.subjectSerra da Estrelapt_PT
dc.titleThe incorporation of plant materials in “Serra da Estrela” cheese improves antioxidant activity without changing the fatty acid profile and visual appearancept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleStrategic Project - UI 690 - 2011-2012
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/PEst-OE%2FAGR%2FUI0690%2F2011/PT
oaire.citation.endPage1614pt_PT
oaire.citation.startPage1607pt_PT
oaire.citation.titleEuropean Journal of Lipid Science and Technologypt_PT
oaire.citation.volume117pt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameCarocho
person.familyNameBarreira
person.familyNameAntonio
person.familyNameBento
person.familyNameFerreira
person.givenNameMárcio
person.givenNameJoão C.M.
person.givenNameAmilcar L.
person.givenNameAlbino
person.givenNameIsabel C.F.R.
person.identifierawbWiiMAAAAJ&hl
person.identifier144781
person.identifier.ciencia-id5614-005B-5CF1
person.identifier.ciencia-id1014-5259-DE86
person.identifier.ciencia-idD516-325A-9AD7
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-8978-4547
person.identifier.orcid0000-0003-1233-0990
person.identifier.orcid0000-0001-8271-9964
person.identifier.orcid0000-0001-5215-785X
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridD-8269-2013
person.identifier.ridJ-1960-2014
person.identifier.ridN-9706-2016
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id52463229800
person.identifier.scopus-author-id54895546900
person.identifier.scopus-author-id44560921900
person.identifier.scopus-author-id35247694000
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.typearticlept_PT
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