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Promising preserving agents from sage and basil: a case study with yogurts

2021Artigo científico Acesso aberto
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dc.contributor.authorUeda, Jonata Massao
dc.contributor.authorPedrosa, Mariana C.
dc.contributor.authorFernandes, Filipa Alexandra
dc.contributor.authorRodrigues, Paula
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.authorCarocho, Márcio
dc.contributor.authorIneu, Rafael P.
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2021-11-23T12:12:56Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2021-11-23T12:12:56Z
dc.date.issued2021
dc.description.abstractIn the present work, sage (Salvia officinalis L.) and basil (Ocimum basilicum L.) were exploited for their preservative purposes, as viable alternatives to artificial ones. The ultrasound-assisted extraction (UAE) of bioactive compounds was pre-optimized using factorial screening analysis, prior to applying response surface methodology (RSM). The obtained extracts were characterized in terms of phenolic compounds by high-performance liquid chromatography coupled to photodiode array detector and mass spectrometer HPLC-DAD-ESI/MS and bioactivities, namely the antioxidant, antimicrobial and cytotoxic potential. In addition, the most promising extracts were incorporated into yogurts, that were further screened for nutritional and physico-chemical properties and microbial load, over a shelf life of 14 days. According to the obtained results, the solvent percentage is the most relevant factor for obtaining rosmarinic acid-rich extract, followed by the extraction time and ultrasonic power. For the antioxidant and antimicrobial activity, sage showed the best result for both analysis and none of the two plant extracts were hepatotoxic. Finally, both extracts did not show changes in the physicochemical and nutritional characteristics of the yogurts and did not interfere with the growth of lactic acid bacteria, an important microorganism during yogurt fermentation. These results highlight the high potential of sage and basil as natural preservatives.en_EN
dc.description.sponsorshipPlease add: This research was funded by the Portuguese Foundation for Science and Technology (FCT) and ERDF, through the Incentive System to Research and Technological development, within the Portugal2020 Competitiveness and Internationalization Operational Program for the financial support to BIOMA: POCI_01_0247_FEDER_046112; ERDF through the Regional Operational Program North 2020, within the scope of Project GreenHealth: Norte-01-0145-FEDER-000042. FCT: Portugal for financial support through national funds FCT/MCTES to the CIMO (UIDB/00690/2020) and to F.A. Fernandes PhD grant (SFRH/BD/145467/2019). L. Barros, M.I. Dias and R.C. Calhelha also thank the national funding by FCT, P.I., through the institutional scientific employment program-contract for their contracts and M. Carocho (CEECIND/00831/2018), J. Pinela (CEECIND/01011/2018) and S.A. Heleno (CEECIND/03040/2017) to the national funding by FCT, P.I., through the individual scientific employment program-contracts; ERDF, through the Incentive System to Research and Technological development, within the Portugal2020 Competitiveness and Internationalization Operational Program for the financial support to BIOMA: POCI_01_0247_FEDER_046112; ERDF through the Regional Operational Program North 2020, within the scope of Project GreenHealth: Norte-01-0145-FEDER-000042. Serbian Ministry of Education, Science and Technological Development [Contract No. 451-03-68/2020-14/200007] for MI and MS.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationUeda, Jonata M.; Pedrosa, Mariana C.; Fernandes, Filipa A.; Rodrigues, Paula; Melgar, Bruno; Dias, Maria Inês; Pinela, José; Calhelha, Ricardo C.; Ivanov, Marija; Soković, Marina; Heleno, Sandrina A.; Carocho, Márcio; Ineu, Rafael P.; Ferreira, Isabel C.F.R.; Barros, Lillian (2021). Promising preserving agents from sage and basil: a case study with yogurts. Foods. ISSN 2304-8158. 10:3, p. 1-en_EN
dc.identifier.doi10.3390/foods10030676en_EN
dc.identifier.urihttp://hdl.handle.net/10198/24383
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationMountain Research Center
dc.relationDevelopment of nutraceuticals and functional foods with natural preservative and bioactive ingredients
dc.relationNot Available
dc.relationNot Available
dc.relationNot Available
dc.subjectFunctional foodsen_EN
dc.subjectGreen solventsen_EN
dc.subjectNatural preservativesen_EN
dc.subjectSustainable technologiesen_EN
dc.subjectYogurtsen_EN
dc.titlePromising preserving agents from sage and basil: a case study with yogurtsen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleDevelopment of nutraceuticals and functional foods with natural preservative and bioactive ingredients
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oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F145467%2F2019/PT
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oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND 2018/CEECIND%2F01011%2F2018%2FCP1578%2FCT0002/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND 2017/CEECIND%2F03040%2F2017%2FCP1403%2FCT0001/PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamCEEC IND 2018
oaire.fundingStreamCEEC IND 2018
oaire.fundingStreamCEEC IND 2017
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person.givenNameJonata Massao
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person.givenNameIsabel C.F.R.
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rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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