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Basil as functional and preserving ingredient in "serra da Estrela" cheese

2016Journal article Open access
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dc.contributor.authorCarocho, Márcio
dc.contributor.authorBarros, Lillian
dc.contributor.authorBarreira, João C.M.
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorSoković, Marina
dc.contributor.authorFernández-Ruiz, Virginia
dc.contributor.authorSantos-Buelga, Celestino
dc.contributor.authorMorales, Patricia
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2018-01-25T10:00:00Z
dc.date.accessioned2018-01-30T16:39:30Z
dc.date.available2018-01-25T10:00:00Z
dc.date.available2018-01-30T16:39:30Z
dc.date.issued2016
dc.description.abstractAll rights reserved. Antitumor, antimicrobial and antioxidant activities of basil were studied, along with its characterization in phenolic compounds, organic acids and soluble sugars. The results placed basil as a valuable candidate for functionalization and conservation of food products, maintaining their nutritional properties, while increasing their shelf life and potential health effects. The basil leaves were then incorporated in "Serra da Estrela Cheese", either in its dehydrated form or as a decoction. The cheeses were then subject to a nutritional evaluation, being characterized for their fatty acids, minerals and CIE color parameters. To assess the combined effects of plant incorporation and storage time, a 2-way ANOVA was used to process the results, further analysed through a linear discriminant analysis. Overall, basil leaves provided antioxidant activity to the cheeses, reduced the moisture, and preserved the unsaturated fatty acids and proteins. Comparing both incorporation types, the decoctions had a higher functionalizing and conservative effect.pt_PT
dc.description.sponsorshipThe authors are grateful to Queijos Casa Matias, Lda and Cantinho das Aromáticas, Lda. for providing the cheese and basil samples, respectively. The authors also acknowledge the Portuguese PRODER project No. 46577-PlantLact, the Foundation for Science and Technology (FCT, Portugal) for financial support to the CIMO research centre (Pest-OE/AGR/UI0690/2014) and ALIMNOVA research group (UCM-GR35/10A). L. Barros, J.C.M. Barreira and R. C. Calhelha acknowledge the FCT for their post-doctoral grants (SFRH/BPD/107855/2015, SFRH/BPD/72802/2010 and SFRH/ BPD/68344/2010). The Serbian Ministry of Education is also acknowledged for the Science and Technological Development Grant No. 173032.
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCarocho, Márcio; Barros, Lillian; Barreira, João C.M.; Calhelha, Ricardo C.; Soković, Marina; Fernández-Ruiz, Virginia; Buelga, Celestino Santos; Morales, Patricia; Ferreira, Isabel C.F.R. (2016). Basil as functional and preserving ingredient in "serra da Estrela" cheese. Food Chemistry. ISSN 0308-8146. 207, p. 51-59en_EN
dc.identifier.doi10.1016/j.foodchem.2016.03.085pt_PT
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10198/15322
dc.language.isoeng
dc.peerreviewedyespt_PT
dc.relationUCM-GR35/10A
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.subjectSerra da Estrela cheeseen_EN
dc.subjectFunctionalizationen_EN
dc.subjectNatural additivesen_EN
dc.subjectOcimum basilicum L.en_EN
dc.subjectShelf life increaseen_EN
dc.titleBasil as functional and preserving ingredient in "serra da Estrela" cheeseen_EN
dc.typejournal article
dspace.entity.typePublication
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/PEst-OE%2FAGR%2FUI0690%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.fundingStream5876
oaire.fundingStreamSFRH
person.familyNameCarocho
person.familyNameBarros
person.familyNameBarreira
person.familyNameCalhelha
person.familyNameFerreira
person.givenNameMárcio
person.givenNameLillian
person.givenNameJoão C.M.
person.givenNameRicardo C.
person.givenNameIsabel C.F.R.
person.identifierawbWiiMAAAAJ&hl
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person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-8978-4547
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-1233-0990
person.identifier.orcid0000-0002-6801-4578
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridJ-3600-2013
person.identifier.ridD-8269-2013
person.identifier.ridJ-2172-2014
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id52463229800
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person.identifier.scopus-author-id54895546900
person.identifier.scopus-author-id6507978333
person.identifier.scopus-author-id36868826600
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
rcaap.rightsopenAccessen_EN
rcaap.typearticlept_PT
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