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Functionalization of yogurts with Agaricus bisporus extracts encapsulated in spray-dried maltodextrin crosslinked with citric acid

2018Journal article Open access
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dc.contributor.authorFrancisco, Cristhian Rafael Lopes
dc.contributor.authorHeleno, Sandrina A.
dc.contributor.authorFernandes, Isabel P.
dc.contributor.authorBarreira, João C.M.
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorBarros, Lillian
dc.contributor.authorGonçalves, Odinei Hess
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarreiro, M.F.
dc.date.accessioned2018-01-29T10:00:00Z
dc.date.accessioned2018-01-29T10:39:34Z
dc.date.available2018-01-29T10:00:00Z
dc.date.available2018-01-29T10:39:34Z
dc.date.issued2018
dc.description.abstractMushroom extracts contain bioactive compounds potentially useful to functionalize foodstuffs. Herein, alcoholic extracts of Agaricus bisporus were studied for their bioactivity and viability as functional ingredients in a food product with high water content (yogurt). Extracts were microencapsulated (to improve their stability and hydrophilicity) by spray-drying, using maltodextrin crosslinked with citric acid as encapsulating material. The effect of thermal treatment (after atomization) on crosslinking and bioactivity of microspheres was tested. The incorporation of free and thermally untreated forms resulted in yogurts with higher initial antioxidant activity (EC 50 values: 214 and 272 mg.mL −1 ) that decreased after 7 days (EC 50 values: 248 and 314 mg.mL −1 ). Contrarily, thermally treated microencapsulated extracts showed higher antioxidant activity after the same period (EC 50 values, 0 days: 106 mg.mL −1 ; 7 days: 48.7 mg.mL −1 ), in result of an effective protection provided by microencapsulation with crosslinked maltodextrin and citric acid. Functionalized yogurts showed an overall maintenance of nutritional properties.pt_PT
dc.description.sponsorshipThis work was financially supported by: Project POCI-01-0145-FEDER-006984 – Associate Laboratory LSRE-LCM funded by FEDER through COMPETE2020 - Programa Operacional Competitividade e Internacionalização (POCI) – and by national funds through FCT – Fundação para a Ciência e a Tecnologia. The authors are also grateful to FCT and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2013), S. Heleno grant (SFRH/BPD/101413/2014) and L. Barros, J. Barreira and C. Calhelha contracts. To Norte 2020, through FEDER e FSE under PT2020 (Projeto NORTE-01-0145-FEDER-000006). To FEEI through NORTE 2020 (Project ValorNatural®). To CAPES (Brasil) (Project 99999.000488/2016-00, Strategic programs -DRI).
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFrancisco, Cristhian R.L.; Heleno, Sandrina A.; Fernandes, Isabel P.M.; Barreira, João C.M.; Calhelha, Ricardo C.; Barros, Lillian; Gonçalves, Odinei Hess; Ferreira, Isabel C.F.R.; Barreiro, M.F. (2018). Functionalization of yogurts with Agaricus bisporus extracts encapsulated in spray-dried maltodextrin crosslinked with citric acid. Food Chemistry. ISSN 0308-8146. 245, p. 845-853
dc.identifier.doi10.1016/j.foodchem.2017.11.098pt_PT
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10198/15062
dc.language.isoeng
dc.peerreviewedyespt_PT
dc.relationObtaining of mycosterols to develop new functionalized foods: extraction, refinement, stabilization and incorporation into dairy products
dc.subjectAgaricus bisporus
dc.subjectUltrasound extraction
dc.subjectSpray drying
dc.subjectMicroencapsulation
dc.subjectYogurt functionalization
dc.titleFunctionalization of yogurts with Agaricus bisporus extracts encapsulated in spray-dried maltodextrin crosslinked with citric aciden_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleObtaining of mycosterols to develop new functionalized foods: extraction, refinement, stabilization and incorporation into dairy products
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F00690%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F101413%2F2014/PT
oaire.fundingStream5876
person.familyNameHeleno
person.familyNameFernandes
person.familyNameBarreira
person.familyNameCalhelha
person.familyNameBarros
person.familyNameGonçalves
person.familyNameFerreira
person.familyNameBarreiro
person.givenNameSandrina A.
person.givenNameIsabel P.
person.givenNameJoão C.M.
person.givenNameRicardo C.
person.givenNameLillian
person.givenNameOdinei Hess
person.givenNameIsabel C.F.R.
person.givenNameFilomena
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person.identifier.orcid0000-0001-7224-1098
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person.identifier.orcid0000-0003-1233-0990
person.identifier.orcid0000-0002-6801-4578
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0002-9528-8187
person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0002-6844-333X
person.identifier.ridL-5951-2014
person.identifier.ridL-1552-2016
person.identifier.ridD-8269-2013
person.identifier.ridJ-2172-2014
person.identifier.ridJ-3600-2013
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person.identifier.scopus-author-id57188719717
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
rcaap.rightsopenAccessen_EN
rcaap.typearticlept_PT
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