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Nutraceutical formulations: addition of natural ingredients as preservatives

2021Conference object Open access
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dc.contributor.authorFernandes, Filipa Alexandra
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.accessioned2022-01-19T15:56:21Z
dc.date.available2022-01-19T15:56:21Z
dc.date.issued2021
dc.description.abstractThe growing concern about the amount of chemicals added to food products has driven consumer preference towards products with less food additives, and, when possible, only with natural ones. Thus, the main objective of this work was the study of natural ingredients of recognized bioactivity (quercetin, citric acid, dry chestnut flower, and chestnut flower extract) as preservatives for a commercial nutraceutical formulation based on Aloe arborescens Mill. in substitution of the used artificial preservative (sodium benzoate). These formulations were characterized in terms of their centesimal composition, individual profile in free sugars (HPLC-RI), organic acids (UFLC-PDA), fatty acids (GC-FID) and phenolic compounds (HPLC-DAD-ESI/MS); and also in terms of their antioxidant activity (TBARS and OxHLIA). The different formulations were contaminated to understand their influence on microbial growth, having been contaminated with different microorganisms (Escherichia coli, Bacillus cereus, Aspergillus parasiticus and Zygosaccharomyces rouxii) and subsequently analyzed for the microbial loads over 45 days. All results were compared to formulations with sodium benzoate and a to negative control without any preservative. The most abundant nutrients were carbohydrates, with values between 98 and 99 g/100 g of fresh weight, followed by proteins. All nutraceutical preparations showed moisture ranging from 66 to 71 %, the fat content was 0.04 to 0.06 g/100 g, averaging an energy value of 397 kcal/100 g. Different minerals were found, with calcium being the most abundant with an average value of 105 mg/100 g fw. Three soluble sugars and two organic acids were identified, with fructose and malic acid standing out. Seventeen fatty acids were quantified with the higher abundance of palmitic (C16:0) and stearic (C18:0) acids. Regarding the phenolic compounds, the presence of 10 phenolic compounds was evident, especially alloenin (flavonoid) as the major compound. Regarding the antioxidant activity, higher activity was found in formulations containing quercetin, showing EC50 values of 0.04 µg/mL (TBARS) and IC50 of 139 µg/mL (OxHLIA - Δt = 60 min). As for the microbial stability of the formulations over the 45 days, they proved to be effective in inhibiting the growth of microorganisms, with a higher reduction in colonies when compared to the formulations with sodium benzoate, being the best of them the ones preserved with citric acid and chestnut flower. These results showed that the studied natural preservatives have little to no influence on the nutritional and chemical composition of the nutraceutical formulations, but have proved to be good alternatives to sodium benzoate in terms of their preservation.pt_PT
dc.description.sponsorshipPortuguese Foundation for Science and Technology (FCT) 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® for M. Carocho’s contract. To the Kontaktotal - Consultores Associados, Lda. - Dep. CuraNatura for the collaboration in this project.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFernandes, Filipa Alexandra; Carocho, Márcio; Heleno, Sandrina A.; Rodrigues, Paula; Dias, Maria Inês; Pinela, José; Prieto Lage, Miguel A.; Simal-Gandara, Jesus; Barros, Lillian; Ferreira, Isabel C.F.R. (2021). Nutraceutical formulations: addition of natural ingredients as preservatives. In 7th Portuguese Young Chemists Meeting. Bragançapt_PT
dc.identifier.isbn978-989-8124-31-9
dc.identifier.urihttp://hdl.handle.net/10198/24767
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSociedade Portuguesa de Químicapt_PT
dc.relationNorte-01-0247-FEDER-024479pt_PT
dc.relationMountain Research Center
dc.relationDevelopment of nutraceuticals and functional foods with natural preservative and bioactive ingredients
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectNutraceuticalpt_PT
dc.subjectNatural ingredientspt_PT
dc.subjectNatural preservativespt_PT
dc.subjectNutritional and chemical compositionpt_PT
dc.titleNutraceutical formulations: addition of natural ingredients as preservativespt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleDevelopment of nutraceuticals and functional foods with natural preservative and bioactive ingredients
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F145467%2F2019/PT
oaire.citation.conferencePlaceBragançapt_PT
oaire.citation.endPage155pt_PT
oaire.citation.startPage155pt_PT
oaire.citation.title7th Portuguese Young Chemists Meetingpt_PT
oaire.fundingStream6817 - DCRRNI ID
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person.familyNameRodrigues
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person.familyNamePrieto
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person.givenNameFilipa Alexandra
person.givenNameMárcio
person.givenNameSandrina A.
person.givenNamePaula
person.givenNameMaria Inês
person.givenNameJosé
person.givenNameMiguel A.
person.givenNameLillian
person.givenNameIsabel C.F.R.
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project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
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