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Evaluation of the potential of medicinal plant extracts for the development of new bakery products

2022Conference object Open access
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dc.contributor.authorBarral Martínez, Marta
dc.contributor.authorCassani, Lucia
dc.contributor.authorCarpena Rodríguez, María
dc.contributor.authorGarcia-Oliveira, Paula
dc.contributor.authorSilva, Aurora
dc.contributor.authorBarroso, Fátima
dc.contributor.authorFinimundy, Tiane C.
dc.contributor.authorSimal-Gandara, Jesus
dc.contributor.authorPrieto Lage, Miguel A.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2022-07-21T10:33:20Z
dc.date.available2022-07-21T10:33:20Z
dc.date.issued2022
dc.description.abstractMedicinal plants have been traditionally used throughout time as therapeutic treatments. These plants possess different compounds with antioxidant, anti-inflammatory and antimicrobial properties of industrial interest. In particular, the plants Achillea millefolium L., Arnica montana L., Calendula of icinalis L., Chamaemelum nobile L. All. and Taraxacum of icinale F.H. Wigg. belonging to the Asteraceae family, have shown relevant applications including food preparation, dyes, cosmetics, and traditional remedies, although their consumption is currently decreasing [1]. However, the extracts of this type of plants are mostly applied by the food industry as preservatives, due to their antioxidant and antimicrobial properties that prevent food spoilage and microbial growth, preserving the organoleptic characteristics of various products, such as meat, dairy products, or bakery products [2]. The aim of this study was to develop new ingredients derived from these plants, which may be of interest to the food industry, more specifically in bakery. For this, a study of their main bioactivities of interest such as antioxidant and antimicrobial capacity was carried out. The results obtained for antioxidant activity, through the thiobarbituric acid reactive substances (TBARS) assay, indicated that the extracts of A. millefolium showed exceptional activity, with an EC50 value of 0.013 mg/mL whereas the extracts of A. montana, C. nobile and C. of icinalis showed similar EC50 values (0.2, 0.2 and 0.25 mg/mL, respectively). On the other hand, A. montana extract showed the highest antibacterial and antifungal effects, with minimum bactericidal and fungicidal concentrations ranging from 0.25-0.5 mg/mL and 0.5-1 mg/mL, respectively. Overall, this study provides scientific evidence for the evaluation of the potential of medicinal plant extracts for the development of new bakery products.pt_PT
dc.description.sponsorshipThe research leading to these results was supported by MICINN supporting the Ramón y Cajal grant for M.A. Prieto (RYC-2017- 22891) by Xunta de Galicia for supporting the program EXCELENCIA-ED431F 2020/12, the post-doctoral L. Cassani (ED481B 2021/152), and the pre-doctoral grants of P. Garcia-Oliveira (ED481A-2019/295), and M. Carpena (ED481A2021/313). UP4HEALTH Project (H2020-BBI-JTI-2019) that supports the work of, M. Barral-Martínez. The JU receives support from the European Union’s Horizon 2020 research and innovation program and the Bio Based Industries Consortium. The project SYSTEMIC Knowledge hub on Nutrition and Food Security, has received funding from national research funding parties in Belgium (FWO), France (INRA), Germany (BLE), Italy (MIPAAF), Latvia (IZM), Norway (RCN), Portugal (FCT), and Spain (AEI) in a joint action of JPI HDHL, JPI-OCEANS and FACCE-JPI launched in 2019 under the ERA-NET ERA-HDHL (n° 696295). The authors would like to thank the EU and FCT for funding through the programs UIDB/50006/2020; UIDP/50006/2020 and project PTDC/OCE-ETA/30240/2017- SilverBrain - From sea to brain: Green neuroprotective extracts for nanoencapsulation and functional food production (POCI-01-0145-FEDER-030240). The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020); and to the national funding by FCT, P.I., through the institutional scientific employment program-contract for L. Barros contract.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationBarral Martínez, Marta; Cassani, Lucia; Carpena Rodríguez, María; Garcia, Paula; Silva, Aurora; Barroso, Fátima; Finimundy, Tiane C.; Simal-Gandara, Jesus; Prieto Lage, Miguel A.; Barros, Lillian (2022). Evaluation of the potential of medicinal plant extracts for the development of new bakery products. In TRANSCOLAB SUMMIT - Trends in flour-based foods: book of abstracts. Bragança: Instituto Politécnico. ISBN 978-972-745-299-6pt_PT
dc.identifier.isbn978-972-745-299-6
dc.identifier.urihttp://hdl.handle.net/10198/25709
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationERA-NET Biomarkers for Nutrition and Health implementing the JPI HDHL objectives
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relationMountain Research Center
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.titleEvaluation of the potential of medicinal plant extracts for the development of new bakery productspt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleERA-NET Biomarkers for Nutrition and Health implementing the JPI HDHL objectives
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/EC/H2020/696295/EU
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50006%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F50006%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/9471 - RIDTI/PTDC%2FOCE-ETA%2F30240%2F2017/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.citation.conferencePlaceBragança, Portugalpt_PT
oaire.citation.titleTRANSCOLAB SUMMIT - Trends in flour-based foodspt_PT
oaire.fundingStreamH2020
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream9471 - RIDTI
oaire.fundingStream6817 - DCRRNI ID
person.familyNameGarcía-Oliveira
person.familyNameFinimundy
person.familyNamePrieto Lage
person.familyNameBarros
person.givenNamePaula
person.givenNameTiane C.
person.givenNameMiguel A.
person.givenNameLillian
person.identifier107688
person.identifier469085
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person.identifier.ciencia-id2F18-67B1-776A
person.identifier.ciencia-id221E-1E00-AB74
person.identifier.ciencia-id9616-35CB-D001
person.identifier.orcid0000-0003-4058-3709
person.identifier.orcid0000-0003-3516-0795
person.identifier.orcid0000-0002-3513-0054
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridG-4516-2011
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id35937495700
person.identifier.scopus-author-id35236343600
project.funder.identifierhttp://doi.org/10.13039/501100008530
project.funder.identifierhttp://doi.org/10.13039/501100001871
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project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameEuropean Commission
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
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