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Foeniculum vulgare Mill. as natural conservation enhancer and health promoter by incorporation in cottage cheese

2015Journal article Open access
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dc.contributor.authorCaleja, Cristina
dc.contributor.authorBarros, Lillian
dc.contributor.authorAntonio, Amilcar L.
dc.contributor.authorĆirić, Ana
dc.contributor.authorSoković, Marina
dc.contributor.authorOliveira, Beatriz
dc.contributor.authorSantos-Buelga, Celestino
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2015-08-14T10:34:37Z
dc.date.available2015-08-14T10:34:37Z
dc.date.issued2015
dc.description.abstractFood industry is focused on the development of novel functional foods containing health promoting natural ingredients, avoiding the potential harm of synthetic food additives. In the present work, the antioxidant and antimicrobial potential of Foeniculum vulgare Mill. (fennel) decoction (phenolic-enriched extract) was evaluated; after chemical characterization of the extract by HPLC-DAD-ESI/MS, it was used as natural ingredient in cottage cheese samples for two purposes: increase shelf life and bring bioactive properties. The incorporation of fennel-based ingredients did not altered significantly the nutritional characteristics of control cottage cheese (without fennel-based ingredients), but avoided the increase in yellowness (after 7 days of storage), and the decrease in lactose content (after 14 days of storage) observed in control samples. Control samples after 14 days of storage, were the only ones showing signs of degradation. Furthermore, the incorporation of the fennel decoction improved the antioxidant properties of cottage cheese, up to 14 days of storage. Overall, fennel decoction can be used as a natural conservation enhancer in cottage cheese, while bringing antioxidant properties to the final product.por
dc.description.sponsorshipAcknowledgements The authors are grateful to project PRODER nº 46577- PlantLact for financial support and to Foundation for Science and Technology (FCT, Portugal) for C. Caleja PhD grant (SFRH/BD/93007/2013) and L. Barros research contract. To Márcio Carocho for the collaboration in the incorporation of the fennel decoction in cottage cheese samples. The authors also thank to Ms Clarinda Paixão, from Américo Duarte Paixão Lda, for providing the plant samples.por
dc.description.sponsorshipThe authors are grateful to project PRODER nº 46577- PlantLact for financial support and to Foundation for Science and Technology (FCT, Portugal) for C. Caleja PhD grant (SFRH/BD/93007/2013) and L. Barros research contract. To Márcio Carocho for the collaboration in the incorporation of the fennel decoction in cottage cheese samples. The authors also thank to Ms Clarinda Paixão, from Américo Duarte Paixão Lda, for providing the plant samples.
dc.identifier.citationCaleja, Cristina; Barros, Lillian; Antonio, Amilcar L.; Ciric, Ana Maria; Sokovic, Marina; Oliveira, M.B.P.P.; Santos-Buelga, Celestino; Ferreira, Isabel C.F.R. (2015). Foeniculum vulgare Mill. as natural conservation enhancer and health promoter by incorporation in cottage cheese. Journal of Functional Foods. ISSN 1756-4646. 12, p. 428-438por
dc.identifier.doi10.1016/j.jff.2014.12.016
dc.identifier.issn1756-4646
dc.identifier.urihttp://hdl.handle.net/10198/12062
dc.language.isoengpor
dc.peerreviewedyespor
dc.relationINCORPORATION OF NATURAL INGREDIENTS IN DAIRY FORMULATIONS AS CONSERVATION ENHANCERS AND HEALTH PROMOTERS
dc.subjectFoeniculum vulgarepor
dc.subjectCottage cheesepor
dc.subjectFunctional foodspor
dc.subjectNatural preserverspor
dc.titleFoeniculum vulgare Mill. as natural conservation enhancer and health promoter by incorporation in cottage cheesepor
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleINCORPORATION OF NATURAL INGREDIENTS IN DAIRY FORMULATIONS AS CONSERVATION ENHANCERS AND HEALTH PROMOTERS
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/FARH/SFRH%2FBD%2F93007%2F2013/PT
oaire.citation.endPage438por
oaire.citation.startPage428por
oaire.citation.titleJournal of Functional Foodspor
oaire.citation.volume12por
oaire.fundingStreamFARH
person.familyNameCaleja
person.familyNameBarros
person.familyNameAntonio
person.familyNameFerreira
person.givenNameCristina
person.givenNameLillian
person.givenNameAmilcar L.
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
person.identifier.ciencia-idE218-8DD3-4959
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id1014-5259-DE86
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-5769-8484
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0001-8271-9964
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridJ-3600-2013
person.identifier.ridJ-1960-2014
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id36514202500
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id44560921900
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication5ef2706d-073c-4c23-9e45-498ac244118c
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