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Sequential steps of the incorporation of bioactive plant extracts from wild Italian Plantago coronopus L. and Cichorium intybus L. leaves in fresh egg pasta

2022Journal article Open access
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dc.contributor.authorCeccanti, Costanza
dc.contributor.authorFinimundy, Tiane C.
dc.contributor.authorMelgar Castañeda, Bruno
dc.contributor.authorPereira, Carla
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2022-03-03T11:59:30Z
dc.date.available2022-03-03T11:59:30Z
dc.date.issued2022
dc.description.abstractThe application of bioactive extracts from Cichorium intybus L. and Plantago coronopus L. species were incorporated as a functional ingredient in fresh egg pasta (Fettuccine). In that sense, a pasta making procedure was accessed using different concentrations of the plant extracts (0.25–0.63 mg/g), drying times (20–420 min) and drying temperatures (40–90 ◦C; only for P. coronopus enriched pasta), to screen an optimal factor selection in the pasta making procedure and to enhance the bioactive properties of the final product. In the chemical characterisation of the plant extracts, twenty-five phenolic compounds were tentatively identified (twenty compounds belonging to phenolic acid and phenylpropanoid classes and five belonging to the flavonoid sub-class) and a strong synergy between the plant extract concentration and the drying time was showed. The analysed antioxidant properties were enhanced by the phenolic compounds of the extracts and a new functional food with higher bioactive quality was developed.pt_PT
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/00690/2020); the national funding by FCT, P.I., through the institutional scientific employment program-contract for L. Barros, and C. Pereira contracts and for B. Melgar (NORTE-06-3559-FSE-000188) contracts through the individual program-contract. This work is supported by: European Investment Funds by FEDER/COMPETE/POCI–Operacional Competitiveness and Internationalization Programme, under Project POCI-01-0145-FEDER- 006958 and National Funds by FCT – Portuguese Foundation for Science and Technology, under the project UID/AGR/04033/2013.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCeccanti, Costanza; Finimundy, Tiane C.; Melgar, Bruno; Pereira, Carla; Ferreira, Isabel C.F.R.; Barros, Lillian (2022). Sequential steps of the incorporation of bioactive plant extracts from wild Italian Plantago coronopus L. and Cichorium intybus L. leaves in fresh egg pasta. Food Chemistry. ISSN 0308-8146. 384, p. 1-9pt_PT
dc.identifier.doi10.1016/j.foodchem.2022.132462pt_PT
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10198/25137
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationUID/AGR/00690/2020pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectWild plantspt_PT
dc.subjectCichorium intybus L.pt_PT
dc.subjectPlantago coronopus L.pt_PT
dc.subjectEnriched pastapt_PT
dc.subjectNutraceutical propertiespt_PT
dc.subjectFunctional foodpt_PT
dc.titleSequential steps of the incorporation of bioactive plant extracts from wild Italian Plantago coronopus L. and Cichorium intybus L. leaves in fresh egg pastapt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F04033%2F2013/PT
oaire.citation.startPage132462pt_PT
oaire.citation.titleFood Chemistrypt_PT
oaire.citation.volume384pt_PT
oaire.fundingStream5876
person.familyNameFinimundy
person.familyNameMelgar Castañeda
person.familyNamePereira
person.familyNameFerreira
person.familyNameBarros
person.givenNameTiane C.
person.givenNameBruno
person.givenNameCarla
person.givenNameIsabel C.F.R.
person.givenNameLillian
person.identifier1415151
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person.identifier.orcid0000-0003-3516-0795
person.identifier.orcid0000-0002-5825-6872
person.identifier.orcid0000-0003-0093-771X
person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridK-1629-2016
person.identifier.ridE-8500-2013
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id56725706500
person.identifier.scopus-author-id55627876424
person.identifier.scopus-author-id36868826600
person.identifier.scopus-author-id35236343600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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