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Chestnut and lemon balm based ingredients as natural preserving agents of the nutritional profile in matured “Serra da Estrela” cheese

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dc.contributor.authorCarocho, Márcio
dc.contributor.authorBarreira, João C.M.
dc.contributor.authorBento, Albino
dc.contributor.authorFernández-Ruiz, Virginia
dc.contributor.authorMorales, Patricia
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2016-09-30T11:13:36Z
dc.date.available2016-09-30T11:13:36Z
dc.date.issued2016
dc.description.abstractChestnut flowers, lemon balm plants and their decoctions were incorporated into "Serra da Estrela" cheese, to assess their potential to preserve its nutritional properties and provide new foodstuffs. The analyses were carried out after the normal ripening period of 1month and after 6months of storage. The most abundant nutrients were proteins and fats. The most abundant minerals were Ca and Na, while C16:0 and C18:1 were the main fatty acids. Saturated fatty acids were the most abundant, followed by the monounsaturated. Moisture seemed to be lower in the samples with the plants incorporated. The dried plants, when incorporated, seemed to be more efficient as preservers then the decoctions, although these better preserved the proteins. These plants can be regarded as promising natural preservers in foodstuffs cheese, given the preservation of key parameters and the slight impact on the nutritional value.pt_PT
dc.description.sponsorshipThe authors are grateful to Queijos Casa Matias, Lda and Mais Ervas, Lda. For providing the cheese and M. officinalis samples, respectively. The authors also acknowledge 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-951505/2012), J.C.M. Barreira acknowledges the FCT for his post-doctoral grant (BPD/72802/2010).pt_PT
dc.identifier.citationCarocho, Márcio; Barreira, João C.M.; Bento, Albino; Fernández-Ruiz, Virginia; Morales, Patricia; Ferreira, Isabel C.F.R. (2016). Chestnut and lemon balm based ingredients as natural preserving agents of the nutritional profile in matured “Serra da Estrela” cheese. Food Chemistry. ISSN 0308-8146. 204, p. 185-193pt_PT
dc.identifier.doi10.1016/j.foodchem.2016.02.136pt_PT
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10198/13349
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationBIOACTIVE PROPERTIES & CYTOPROTECTIVE POTENTIAL OF NATURAL EXTRACTS/INDIVIDUAL COMPOUNDS: APPLICATION OF SINGLE CELL GEL ELECTROPHORESIS AND OTHER BIOCHEMICAL, CHEMICAL AND ELECTROCHEMICAL ASSAYS
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectCastanea sativa Mill.pt_PT
dc.subjectMelissa officinalis L.pt_PT
dc.subjectNutritional compositionpt_PT
dc.subjectFatty acidspt_PT
dc.subjectCheesept_PT
dc.titleChestnut and lemon balm based ingredients as natural preserving agents of the nutritional profile in matured “Serra da Estrela” cheesept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardNumberPEst-OE/AGR/UI0690/2014
oaire.awardNumberSFRH/BPD/72802/2010
oaire.awardTitleBIOACTIVE PROPERTIES & CYTOPROTECTIVE POTENTIAL OF NATURAL EXTRACTS/INDIVIDUAL COMPOUNDS: APPLICATION OF SINGLE CELL GEL ELECTROPHORESIS AND OTHER BIOCHEMICAL, CHEMICAL AND ELECTROCHEMICAL ASSAYS
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/PEst-OE%2FAGR%2FUI0690%2F2014/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F72802%2F2010/PT
oaire.citation.endPage193pt_PT
oaire.citation.startPage185pt_PT
oaire.citation.titleFood Chemistrypt_PT
oaire.citation.volume204pt_PT
oaire.fundingStream5876
person.familyNameCarocho
person.familyNameBarreira
person.familyNameBento
person.familyNameFerreira
person.givenNameMárcio
person.givenNameJoão C.M.
person.givenNameAlbino
person.givenNameIsabel C.F.R.
person.identifierawbWiiMAAAAJ&hl
person.identifier144781
person.identifier.ciencia-id5614-005B-5CF1
person.identifier.ciencia-idD516-325A-9AD7
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-8978-4547
person.identifier.orcid0000-0003-1233-0990
person.identifier.orcid0000-0001-5215-785X
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridD-8269-2013
person.identifier.ridN-9706-2016
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id52463229800
person.identifier.scopus-author-id54895546900
person.identifier.scopus-author-id35247694000
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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