Advisor(s)
Abstract(s)
Consumers are well-informed about food additives and it is likely that they prefer natural additives over
their synthetic analogues. Antioxidants represent a major class of food preservatives, among which tocopherols
stand out as one of the most important examples. Interestingly, these compounds are present in
relevant amounts in the mycelia of in vitro cultured mushrooms. Accordingly, the mycelia from
Ganoderma lucidum, Pleurotus ostreatus and Pleurotus eryngii were used as alternative sources of tocopherols.
These extracts were incorporated into different yogurt formulations, which were further compared
among each other and with yogurts containing commercial α-tocopherol (E307), regarding their
nutritional parameters, fatty acid profile and antioxidant activity. The proposed approach was validated as
an effective functionalization strategy, particularly in the case of the G. lucidum mycelium, which showed
the highest antioxidant potential, most likely as a result of its tocopherol profile. Furthermore, yogurts prepared
with each mycelium extract allowed maintaining the nutritional properties observed in the “blank”
yogurt formulation.
Description
Keywords
Pedagogical Context
Citation
Bouzgarrou, Chaima; Amara, Khira; Reis, Filipa S.; Barreira, João C.M.; Skhiri, Fethia; Chatti, Noureddine; Martins, Anabela; Barros, Lillian; Ferreira, Isabel C.F.R. (2018). Incorporation of tocopherol-rich extracts from mushroom mycelia into yogurt. Food and Function. ISSN 2042-6496. 9, p. 3166-3172
Publisher
Royal Society of Chemistry