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The use of fennel polyphenols based ingredients as natural preservers for cottage cheese

2015Conference object 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.accessioned2015-06-26T09:13:57Z
dc.date.available2015-06-26T09:13:57Z
dc.date.issued2015
dc.description.abstractThere is a growing interest in the development of foods containing natural preservers that could replace synthetic additives associated to some toxic effects for consumers [1]. In the present work, it was demonstrated the antioxidant (free radicals scavenging activity, reducing power and lipid peroxidation inhibition) and antimicrobial (against bacteria such as Salmonella typhimurium and Bacillus cereus, and fungi such as Aspergillus niger, A. versicolor and Penicillium funiculosum) potential of a Foeniculum vulgare Mill. (fennel) decoction extract, highlighting the opportunity of using this ingredient as natural preserver. Chemical characterization of the extract, performed by HPLC-DAD-ESI/MS, revealed the presence of five flavonoids (mainly quercetin-3-O-glucoside) and twelve phenolic acids (mainly 5-O-caffeolylquinic acid). It was then incorporated (at EC25 value=0.35 mg/mL, previously determined by DPPH assay; [2]) in cottage cheese (prepared by Queijos Casa Matias Lda.) with the purpose of increasing the shelf life of the mentioned dairy product. The results showed that the use of the fennel polyphenols extract as a natural ingredient did not alter significantly the nutritional characteristics of control cottage cheese (including macronutrients, energetic value and fatty acids), but it seems to prevent the increase in yellowness (b* color parameter) after 7 days of storage, and the decrease in lactose content observed after 14 days of storage in control samples (without the fennel-based ingredient). Actually, after two weeks of storage control samples were the only ones showing signs of degradation. Furthermore, the incorporation of the fennel polyphenols extract improved the antioxidant properties of cottage cheese. The obtained results supported the use of the polyphenols extract obtained by fennel decoction as a natural preservative for cottage cheese.por
dc.description.sponsorshipThe authors are grateful to Américo Duarte Paixão Lda. for the providing of fennel samples, to project PRODER No. 46577- PlantLact for financial support and to the Foundation for Science and Technology (FCT, Portugal) for C. Caleja PhD grant (SFRH/BD/93007/2013) and L. Barros research contract.por
dc.identifier.citationCaleja, Cristina; Barros, Lillian; Antonio, Amilcar L.; Ciric, Ana; Sokovic, Marina; Oliveira, M. Beatriz P.P.; Santos-Buelga, Celestino; Ferreira, Isabel C.F.R. (2015). The use of fennel polyphenols based ingredients as natural preservers for cottage cheese. In 2nd Symposium on Medicinal Chemistry. Braga
dc.identifier.urihttp://hdl.handle.net/10198/11909
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherUniversidade do Minhopor
dc.relationPRODER No. 46577- PlantLactpor
dc.relationINCORPORATION OF NATURAL INGREDIENTS IN DAIRY FORMULATIONS AS CONSERVATION ENHANCERS AND HEALTH PROMOTERS
dc.subjectFood preservationpor
dc.subjectCottage cheesepor
dc.subjectFoeniculum vulgarepor
dc.subjectPolyphenolspor
dc.titleThe use of fennel polyphenols based ingredients as natural preservers for cottage cheesepor
dc.typeconference object
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.conferencePlaceBraga, Portugalpor
oaire.citation.title2nd Symposium on Medicinal Chemistrypor
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.typeconferenceObjectpor
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