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Incorporation of tocopherol-rich extracts from mushroom mycelia into yogurt

2018Artigo científico Acesso aberto
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dc.contributor.authorBouzgarrou, Chaima
dc.contributor.authorAmara, Khira
dc.contributor.authorReis, Filipa S.
dc.contributor.authorBarreira, João C.M.
dc.contributor.authorSkhiri, Fethia
dc.contributor.authorChatti, Noureddine
dc.contributor.authorMartins, Anabela
dc.contributor.authorBarros, Lillian
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2018-07-31T15:22:59Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2018-07-31T15:22:59Z
dc.date.issued2018
dc.description.abstractConsumers 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.
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2013), L. Barros and J. Barreira contracts. This work is funded by the European Regional Development Fund (ERDF) through the Regional Operational Program North 2020, within the scope of Project NORTE-01-0145-FEDER-023289: DeCodE and Project Mobilizador Norte-01-0247-FEDER-024479: ValorNatural®.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationBouzgarrou, 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. 3166-3172en_EN
dc.identifier.doi10.1039/c8fo00482jen_EN
dc.identifier.issn2042-6496
dc.identifier.urihttp://hdl.handle.net/10198/16724
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.publisherRoyal Society of Chemistry
dc.titleIncorporation of tocopherol-rich extracts from mushroom mycelia into yogurten_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardNumberUID/AGR/00690/2013
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F00690%2F2013/PT
oaire.fundingStream5876
person.familyNameReis
person.familyNameBarreira
person.familyNameMartins
person.familyNameBarros
person.familyNameFerreira
person.givenNameFilipa S.
person.givenNameJoão C.M.
person.givenNameAnabela
person.givenNameLillian
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
person.identifier.ciencia-id391F-AFE1-64C7
person.identifier.ciencia-id7B18-A810-6B93
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-9159-0530
person.identifier.orcid0000-0003-1233-0990
person.identifier.orcid0000-0001-6218-4413
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridI-2093-2013
person.identifier.ridD-8269-2013
person.identifier.ridG-5488-2013
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id36982144400
person.identifier.scopus-author-id54895546900
person.identifier.scopus-author-id7203013518
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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