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Arbutus unedo leaf extracts as potential dairy preservatives: case study on quark cheese

2022Journal article Open access
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dc.contributor.authorDerbassi, Nabila Ben
dc.contributor.authorPedrosa, Mariana C.
dc.contributor.authorHeleno, Sandrina A.
dc.contributor.authorFernandes, Filipa Alexandra
dc.contributor.authorDias, Maria Inês
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorRodrigues, Paula
dc.contributor.authorCarocho, Márcio
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2022-05-27T10:33:48Z
dc.date.available2022-05-27T10:33:48Z
dc.date.issued2022
dc.description.abstractThe plant kingdom is an endless source of molecules that can be applied in almost all realms of society. The food industry has profited from the use of plants and their derived materials for many decades. Recently, the food industry has been looking into plants to find different ways of either preserving, coloring or sweetening foods. In this work, leaf extracts of Arbutus unedo L. obtained by dynamic maceration and ultrasound assisted extraction with prior optimization of their extraction conditions through the response-surface methodology, were incorporated in quark cheese as natural preservatives and analyzed over 8 days of shelf-life. Both extracts showed antioxidant activity with no toxicity towards primary cell lines at the maximum tested concentration, as well as antibacterial activity, especially against Gram-positive strains. After their incorporation in quark cheese, no significant changes were observed in the nutritional profile and physical traits of the quark cheeses, while the microbial load was highly reduced in the cheese, especially using the extracts obtained from dynamic maceration. Thus, leaf extracts of A. unedo can be promising candidates for use in the food industry as natural preservatives.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to the CIMO (UIDB/00690/2020). M.C. Pedrosa and F. Fernandes thank FCT for their PhD grants (2021.04531.BD, SFRH/BD/145467/2019), S. Heleno and M. Carocho thank FCT for their individual employment program-contract (CEECIND/03040/2017, CEECIND/00831/2018), and L. Barros, M. I. Dias, and R. Calhelha also thank FCT through the institutional scientific employment programcontract for her contract.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationDerbassi, Nabila; Pedrosa, Mariana C.; Heleno, Sandrina; Fernandes, Filipa; Dias, Maria Inês; Calhelha, Ricardo C.; Rodrigues, Paula; Carocho, Marcio; Ferreira, Isabel C.F.R.; Barros, Lillian (2022). Arbutus unedo leaf extracts as potential dairy preservatives: case study on quark cheese. Food & Function. ISSN 2042-650X. 13:9, p. 5442-5454pt_PT
dc.identifier.doi10.1039/D1FO04158Dpt_PT
dc.identifier.issn2042-650X.
dc.identifier.urihttp://hdl.handle.net/10198/25550
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherRoyal Society of Chemistry
dc.relationMountain Research Center
dc.relationDevelopment of nutraceuticals and functional foods with natural preservative and bioactive ingredients
dc.relationNot Available
dc.relationNot Available
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAntioxidantspt_PT
dc.subjectCheesept_PT
dc.subjectEricaceaept_PT
dc.subjectPlant extractspt_PT
dc.titleArbutus unedo leaf extracts as potential dairy preservatives: case study on quark cheesept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleDevelopment of nutraceuticals and functional foods with natural preservative and bioactive ingredients
oaire.awardTitleNot Available
oaire.awardTitleNot Available
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F145467%2F2019/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND 2017/CEECIND%2F03040%2F2017%2FCP1403%2FCT0001/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND 2018/CEECIND%2F00831%2F2018%2FCP1578%2FCT0001/PT
oaire.citation.endPage5454pt_PT
oaire.citation.issue9pt_PT
oaire.citation.startPage5442pt_PT
oaire.citation.titleFood & Functionpt_PT
oaire.citation.volume13pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamCEEC IND 2017
oaire.fundingStreamCEEC IND 2018
person.familyNamePedrosa
person.familyNameHeleno
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person.familyNameCalhelha
person.familyNameRodrigues
person.familyNameCarocho
person.familyNameFerreira
person.familyNameBarros
person.givenNameMariana C.
person.givenNameSandrina A.
person.givenNameFilipa Alexandra
person.givenNameMaria Inês
person.givenNameRicardo C.
person.givenNamePaula
person.givenNameMárcio
person.givenNameIsabel C.F.R.
person.givenNameLillian
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project.funder.identifierhttp://doi.org/10.13039/501100001871
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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
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rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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