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Fortification of yogurts with different antioxidant preservatives: a comparative study between natural and synthetic additives

2016Journal article Open access
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dc.contributor.authorCaleja, Cristina
dc.contributor.authorBarros, Lillian
dc.contributor.authorAntonio, Amilcar L.
dc.contributor.authorCarocho, Márcio
dc.contributor.authorOliveira, Beatriz
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2016-11-11T16:41:39Z
dc.date.available2016-11-11T16:41:39Z
dc.date.issued2016
dc.description.abstractConsumers demand more and more so-called "natural" products and, therefore, the aim of this work was to compare the effects of natural versus synthetic antioxidant preservatives in yogurts. Matricaria recutita L. (chamomile) and Foeniculum vulgare Mill. (fennel) decoctions were tested as natural additives, while potassium sorbate (E202) was used as a synthetic additive. The fortification of yogurts with natural and synthetic antioxidants did not cause significant changes in the yoghurt pH and nutritional value, in comparison with control samples (yogurt without any additive). However, the fortified yogurts showed higher antioxidant activity, mainly the yogurts with natural additives (and among these, the ones with chamomile decoction). Overall, it can be concluded that plant decoctions can be used to develop novel yogurts, by replacing synthetic preservatives and improving the antioxidant properties of the final product, without changing the nutritional profile.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for C. Caleja (SFRH/BD/93007/ 2013) and L. Barros (SFRH/BPD/107855/2015) grants. The authors also thank Ms Clarinda Paixão, from Américo Duarte Paixão Lda, Portugal, for providing the plant samples.pt_PT
dc.identifier.citationCaleja, Cristina; Barros, Lillian; Antonio, Amilcar L.; Carocho, Márcio; Oliveira, M.B.P.P.; Ferreira, Isabel C.F.R. (2016). Fortification of yogurts with different antioxidant preservatives: a comparative study between natural and synthetic additives. Food Chemistry. ISSN 0308-8146. 210, p. 262–268pt_PT
dc.identifier.doi10.1016/j.foodchem.2016.04.114pt_PT
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10198/13473
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationINCORPORATION OF NATURAL INGREDIENTS IN DAIRY FORMULATIONS AS CONSERVATION ENHANCERS AND HEALTH PROMOTERS
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.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectYogurtpt_PT
dc.subjectMatricaria recutitapt_PT
dc.subjectFoeniculum vulgarept_PT
dc.subjectPotassium sorbate (E202)pt_PT
dc.subjectAntioxidant preservativespt_PT
dc.titleFortification of yogurts with different antioxidant preservatives: a comparative study between natural and synthetic additivespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleINCORPORATION OF NATURAL INGREDIENTS IN DAIRY FORMULATIONS AS CONSERVATION ENHANCERS AND HEALTH PROMOTERS
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/FARH/SFRH%2FBD%2F93007%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F107855%2F2015/PT
oaire.citation.endPage268pt_PT
oaire.citation.startPage262pt_PT
oaire.citation.titleFood Chemistrypt_PT
oaire.citation.volume210pt_PT
oaire.fundingStreamFARH
person.familyNameCaleja
person.familyNameBarros
person.familyNameAntonio
person.familyNameCarocho
person.familyNameFerreira
person.givenNameCristina
person.givenNameLillian
person.givenNameAmilcar L.
person.givenNameMárcio
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifierawbWiiMAAAAJ&hl
person.identifier144781
person.identifier.ciencia-idE218-8DD3-4959
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id1014-5259-DE86
person.identifier.ciencia-id5614-005B-5CF1
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-5769-8484
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0001-8271-9964
person.identifier.orcid0000-0002-8978-4547
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridJ-3600-2013
person.identifier.ridJ-1960-2014
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id36514202500
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id44560921900
person.identifier.scopus-author-id52463229800
person.identifier.scopus-author-id36868826600
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.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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