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Effect of natural preservatives on the nutritional profile, chemical composition, bioactivity and stability of a nutraceutical preparation of aloe arborescens

2020Artigo científico Acesso aberto
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dc.contributor.authorFernandes, Filipa A.
dc.contributor.authorCarocho, Márcio
dc.contributor.authorHeleno, Sandrina A.
dc.contributor.authorRodrigues, Paula
dc.contributor.authorDias, Maria Inês
dc.contributor.authorPinela, José
dc.contributor.authorPrieto Lage, Miguel A.
dc.contributor.authorSimal-Gandara, Jesus
dc.contributor.authorBarros, Lillian
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2020-06-22T10:18:30Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2020-06-22T10:18:30Z
dc.date.issued2020
dc.description.abstractCitric acid, quercetin, dried chestnut flowers and an aqueous extract of chestnut flowers were screened as candidates for preserving a drinkable nutraceutical preparation for 45 days. The assays encompassed antioxidant and antimicrobial activities, nutritional and chemical profiles, and individual profiles of fatty acids and mineral composition, all of which in comparison with a sodium benzoate, a synthetic preservative. The centesimal composition of the nutraceutical formulation was mainly composed of carbohydrates, followed by proteins and fat, with moisture levels between 66% and 71%. Palmitic and stearic acid were the most abundant fatty acids, while calcium and magnesium where the minerals in higher amount. Anthroquinones, followed by flavonoids where the most abundant groups of phenolic compounds. In terms of the preserving e ects of the extracts, the chestnut flowers and the citric acid were the most e ective natural preservatives, which better preserved phenolic compounds. Furthermore, these two ingredients also revealed the strongest capacity to control the microbial growth in the formulation by inhibiting the growth of food contaminants. In general, these ingredients revealed higher preservation capacity than sodium benzoate, while not altering the nutritional and fatty acid profile. The chestnut flowers and citric acid could be used to preserve foods, food supplements, and nutraceutical formulations after passing the required regulatory procedures for food additives.
dc.description.sponsorshipThe authors are grateful to Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UIDB/00690/2020); the PhD grant of Filipa Fernandes (SFRH/BD/145467/2019). National funding by FCT, P.I., through the individual scientific employment program-contract for Sandrina A. Heleno and institutional to Maria Inês Dias, José Pinela and Lillian Barros. FEDER-Interreg España-Portugal through project 0377_Iberphenol_6_E and TRANSCoLAB 0612_TRANS_CO_LAB_2_P., Project Mobilizador Norte-01-0247-FEDER-024479: ValorNatural®forM. Carocho’s contract.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationFernandes, Filipa A.; Carocho, Márcio; Heleno, Sandrina A.; Rodrigues, Paula; Dias, Maria Inês; Pinela, José; Prieto, Miguel A.; Simal-Gandara, Jesus; Barros, Lillian; Ferreira, Isabel C.F.R. (2020). Effect of natural preservatives on the nutritional profile, chemical composition, bioactivity and stability of a nutraceutical preparation of aloe arborescens. Antioxidants. ISSN 2076-3921. 9:4, p. 1-20en_EN
dc.identifier.doi10.3390/antiox9040281en_EN
dc.identifier.urihttp://hdl.handle.net/10198/22308
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.subjectAloe arborescensen_EN
dc.subjectChestnut flowersen_EN
dc.subjectNatural ingredientsen_EN
dc.subjectNatural preservativesen_EN
dc.subjectNutraceuticalsen_EN
dc.titleEffect of natural preservatives on the nutritional profile, chemical composition, bioactivity and stability of a nutraceutical preparation of aloe arborescensen_EN
dc.typejournal article
dspace.entity.typePublication
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person.givenNameFilipa Alexandra
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person.givenNameSandrina A.
person.givenNamePaula
person.givenNameMaria Inês
person.givenNameJosé
person.givenNameMiguel A.
person.givenNameLillian
person.givenNameIsabel C.F.R.
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rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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