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Development of a functional dairy food: exploring bioactive and preservation effects of chamomile (Matricaria recutita L.)

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.authorBarreira, João C.M.
dc.contributor.authorSoković, Marina
dc.contributor.authorOliveira, Beatriz
dc.contributor.authorSantos-Buelga, Celestino
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2015-10-21T09:51:28Z
dc.date.available2015-10-21T09:51:28Z
dc.date.issued2015
dc.description.abstractThe antioxidant (free radical scavenging activity, reducing power and lipid peroxidation inhibition) and antimicrobial (against bacteria and fungi) potential of Matricaria recutita L. (chamomile) extracts obtained by decoction was demonstrated. The characterization of the extracts highlighted dicaffeoyl-2,7-anhydro-3-deoxy-2-octulopyranosonic acid (diCDOA) and luteolin-O-glucuronide as the main phenolic compounds. Extracts containing these natural ingredients were incorporated into cottage cheese, and the prepared products were compared with samples incorporated with chamomile powder and plain cottage cheese (control). Nutritional composition, colour and antioxidant activity of all samples were evaluated along storage time. Chamomile decoctions (natural bioactive ingredient) did not alter significantly the nutritional and fatty acids profiles of cottage cheese, but improved its antioxidant potential, independent of the storage time. Moreover, it increased the shelf life since only the control samples showed signs of degradation after 14 days of storage. The development of this novel functional dairy product emphasizes the bioactive and preservation potential of chamomile.pt_PT
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), J.C.M. Barreira post-doctoral grant (SFRH/BPD/72802/2010) and L. Barros research contract. The authors also thank Serbian Ministry of Education, Science and Technological Development for financial support (grant number 173032). The authors also thank to Ms Clarinda Paixão, from Américo Duarte Paixão Lda, for providing the plant samples.pt_PT
dc.identifier10.1016/j.jff.2015.04.033
dc.identifier.citationCaleja, Cristina; Barros, Lillian; Antonio, Amilcar L.; Ćirić, Ana; Barreira, João C.M.; Soković, Marina; Oliveira, M.B.P.P.; Santos-Buelga, Celestino; Ferreira, Isabel C.F.R. (2015). Development of a functional dairy food: exploring bioactive and preservation effects of chamomile (Matricaria recutita L.). Journal of Functional Foods. ISSN 1756-4646. 16, p. 114-124pt_PT
dc.identifier.doi10.1016/j.jff.2015.04.033
dc.identifier.issn1756-4646
dc.identifier.urihttp://hdl.handle.net/10198/12172
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relation46577- PlantLactpt_PT
dc.relationINCORPORATION OF NATURAL INGREDIENTS IN DAIRY FORMULATIONS AS CONSERVATION ENHANCERS AND HEALTH PROMOTERS
dc.relationBIOACTIVE PROPERTIES & CYTOPROTECTIVE POTENTIAL OF NATURAL EXTRACTS/INDIVIDUAL COMPOUNDS: APPLICATION OF SINGLE CELL GEL ELECTROPHORESIS AND OTHER BIOCHEMICAL, CHEMICAL AND ELECTROCHEMICAL ASSAYS
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectFunctional foodpt_PT
dc.subjectCottage cheesept_PT
dc.subjectMatricaria recutitapt_PT
dc.subjectAntioxidant/antimicrobial propertiespt_PT
dc.subjectNatural preservativept_PT
dc.titleDevelopment of a functional dairy food: exploring bioactive and preservation effects of chamomile (Matricaria recutita L.)pt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleINCORPORATION OF NATURAL INGREDIENTS IN DAIRY FORMULATIONS AS CONSERVATION ENHANCERS AND HEALTH PROMOTERS
oaire.awardTitleBIOACTIVE PROPERTIES & CYTOPROTECTIVE POTENTIAL OF NATURAL EXTRACTS/INDIVIDUAL COMPOUNDS: APPLICATION OF SINGLE CELL GEL ELECTROPHORESIS AND OTHER BIOCHEMICAL, CHEMICAL AND ELECTROCHEMICAL ASSAYS
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/FARH/SFRH%2FBD%2F93007%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F72802%2F2010/PT
oaire.citation.endPage124pt_PT
oaire.citation.startPage114pt_PT
oaire.citation.titleJournal of Functional Foodspt_PT
oaire.citation.volume16pt_PT
oaire.fundingStreamFARH
person.familyNameCaleja
person.familyNameBarros
person.familyNameAntonio
person.familyNameBarreira
person.familyNameFerreira
person.givenNameCristina
person.givenNameLillian
person.givenNameAmilcar L.
person.givenNameJoão C.M.
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
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person.identifier.orcid0000-0002-5769-8484
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0001-8271-9964
person.identifier.orcid0000-0003-1233-0990
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridJ-3600-2013
person.identifier.ridJ-1960-2014
person.identifier.ridD-8269-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id36514202500
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id44560921900
person.identifier.scopus-author-id54895546900
person.identifier.scopus-author-id36868826600
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
rcaap.typearticlept_PT
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