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Preservation of chocolate muffins with Lemon Balm, Oregano, and Rosemary extracts

2021Artigo científico Acesso aberto
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dc.contributor.authorPedrosa, Mariana C.
dc.contributor.authorUeda, Jonata Massao
dc.contributor.authorMelgar Castañeda, Bruno
dc.contributor.authorDias, Maria Inês
dc.contributor.authorPinela, José
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorIvanov, Marija
dc.contributor.authorSoković, Marina
dc.contributor.authorHeleno, Sandrina A.
dc.contributor.authorSilva, Aline Bruna da
dc.contributor.authorCarocho, Márcio
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2021-11-22T14:46:39Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2021-11-22T14:46:39Z
dc.date.issued2021
dc.description.abstractMuffins are snacks made from flour and chocolate and preserved with synthetic additives. Following consumer trends, the search for natural food additives has gained traction. Plants such as rosemary, lemon balm, and oregano were analyzed following an optimization of ultrasound assisted extraction, screened for their antioxidant and antimicrobial activity and incorporated in chocolate muffins, comparing them to synthetic preservatives over the course of 8 days. The nutritional profile, organic and fatty acids, soluble sugars, texture profile, external color and digital imaging of the muffin pores were analyzed. Slight changes were sought for the muffins incorporated with the natural extracts. By means of linear discriminant analysis, rosemary extract was considered the most promising extract to preserve the muffins due to its similarity to potassium sorbate, showing no changes in the muffins it was incorporated in, although it showed a lower amount of phenolic compounds when compared to lemon balm.en_EN
dc.description.sponsorshipThis research was funded by the Portuguese Foundation for Science and Technology (FCT) and the FEDER-Interreg España-Portugal programme for financial support through the project TRANSCoLAB 0612_TRANS_CO_LAB_2_. The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to the CIMO (UIDB/00690/2020). L.B. and R.C.C. also thank the national funding by FCT—Foundation for Science and Technology, through the institutional scientific employment program-contract for their contracts and, M.C., S.H. and J.P. to the national funding by FCT—Foundation for Science and Technology, through the individual scientific employment program-contracts (CEECIND/00831/2018, CEECIND/03040/2017 and CEECIND/01011/2018). The authors are also grateful to FEDER-Interreg España-Portugal programme for financial support through the project TRANSCoLAB 0612_TRANS_CO_LAB_2_. M.C.P. and J.M.U. contributed in the same manner for this manuscript.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationPedrosa, Mariana C.; Ueda, Jonata M.; Melgar, Bruno; Dias, Maria Inês; Pinela, José; Calhelha, Ricardo C.; Ivanov, Marija; Soković, Marina; Heleno, Sandrina; da Silva, Aline Bruna; Carocho, Márcio; Ferreira, Isabel C.F.R.; Barros, Lillian (2021). Preservation of chocolate muffins with Lemon Balm, Oregano, and Rosemary extracts. Foods. ISSN 2304-8158. 10:1, p. 1-18en_EN
dc.identifier.doi10.3390/foods10010165en_EN
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10198/24274
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationMountain Research Center
dc.relationNot Available
dc.relationNot Available
dc.relationCEECIND/01011/2018/CP1578/CT0002
dc.subjectChocolate muffinsen_EN
dc.subjectFood incorporationen_EN
dc.subjectNatural preservativesen_EN
dc.titlePreservation of chocolate muffins with Lemon Balm, Oregano, and Rosemary extractsen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardNumberUIDB/00690/2020
oaire.awardNumberCEECIND/00831/2018/CP1578/CT0001
oaire.awardNumberCEECIND/03040/2017/CP1403/CT0001
oaire.awardNumberCEECIND/01011/2018/CP1578/CT0002
oaire.awardTitleMountain Research Center
oaire.awardTitleNot Available
oaire.awardTitleNot Available
oaire.awardTitleCEECIND/01011/2018/CP1578/CT0002
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND 2018/CEECIND%2F00831%2F2018%2FCP1578%2FCT0001/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND 2017/CEECIND%2F03040%2F2017%2FCP1403%2FCT0001/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND 2018/CEECIND%2F01011%2F2018%2FCP1578%2FCT0002/PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamCEEC IND 2018
oaire.fundingStreamCEEC IND 2017
oaire.fundingStreamCEEC IND 2018
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person.givenNameSandrina A.
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person.givenNameIsabel C.F.R.
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project.funder.identifierhttp://doi.org/10.13039/501100001871
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project.funder.nameFundação para a Ciência e a Tecnologia
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rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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