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Plant extracts as potential bioactive food additives

2021Comunicação em conferência Acesso aberto
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dc.contributor.authorSilva, Beatriz Nunes
dc.contributor.authorCadavez, Vasco
dc.contributor.authorCaleja, Cristina
dc.contributor.authorPereira, Eliana
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorPinela, José
dc.contributor.authorKostić, Marina
dc.contributor.authorSoković, Marina
dc.contributor.authorTeixeira, José António
dc.contributor.authorBarros, Lillian
dc.contributor.authorGonzales-Barron, Ursula
dc.date.accessioned2023-07-14T10:45:36Z
dc.date.available2023-07-14T10:45:36Z
dc.date.issued2021
dc.description.abstractPlant extracts have been proposed as antimicrobial agents and health-promoters to be included in a variety of food products. In this sense, this work aimed to evaluate the bioactivities of infusions, decoctions and hydroethanolic extracts of six aromatic plants, namely, basil, lemon balm, lavender, sage, spearmint, and tarragon. The novelty of this study is related to the recent trend to replace chemical additives with more natural, plant-based ones, to meet consumers’ demands. The results highlighted the antimicrobial, antioxidant, and anti-inflammatory effects of several of these extracts, thus emphasising their capability to prevent food spoilage and promote health benefits. In this sense, our research revealed the potential of some plant extracts as potential food additives.pt_PT
dc.description.sponsorshipThe authors are grateful to the EU PRIMA program and the Portuguese Foundation for Science and Technology (FCT) for funding the ArtiSaneFood project (PRIMA/0001/2018) and for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020). This study was supported by FCT under the scope of the strategic funding of UIDB/04469/2020 unit and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020—Programa Operacional Regional do Norte. This work has been supported by the Ministry of Education, Science and Technological Development of Republic of Serbia (451-03-68/2020-14/200007).B.N.S. wishes to acknowledge the financial support provided by FCT through the Ph.D. grant SFRH/BD/137801/2018. R.C.C., L.B., U.G.-B. and J.P. (CEECIND/01011/2018) acknowledge the national funding by FCT, P.I., through the Institutional Scientific Employment Program contract. The project Healthy-PETFOOD is acknowledged, for the contract of C. Caleja (Healthy-PETFOOD (POCI-01-0247-FEDER-047073)), as well as the Project Mobilizador Norte-01-0247-FEDER-024479: ValorNatural®, for the contract of E. Pereira.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationSilva, Beatriz Nunes; Cadavez, Vasco; Caleja, Cristina; Pereira, Eliana; Calhelha, Ricardo C.; Pinela, José; Kostić, Marina; Soković, Marina; Teixeira, José António; Barros, Lillian; Gonzales-Barron, Ursula (2021). Plant extracts as potential bioactive food additives. In Proceedings of “The 2nd International Electronic Conference on Foods- “Future Foods and Food Technologies for a Sustainable World”. Online: MDPI. p. 1-6. ISSN 2673-9976pt_PT
dc.identifier.doihttps://doi.org/10.3390/Foods2021-11010pt_PT
dc.identifier.issn2673-9976
dc.identifier.urihttp://hdl.handle.net/10198/28535
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationNORTE-01-0145-FEDER-000004pt_PT
dc.relationInnovative Bio-interventions and Risk Modelling Approaches for Ensuring Microbial Safety and Quality of Mediterranean Artisanal Fermented Foods
dc.relationMountain Research Center
dc.relationCentre of Biological Engineering of the University of Minho
dc.relationPOCI-01-0247-FEDER-047073pt_PT
dc.relationProbability of growth modelling to optimise the use of biopreservation technologies to control the development of Staphylococcus aureus in goat’s raw milk soft cheeses
dc.relationNot Available
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAntioxidantspt_PT
dc.subjectAntimicrobialspt_PT
dc.subjectPreservativespt_PT
dc.subjectAnti-inflammatorypt_PT
dc.subjectResearch Subject Categories::TECHNOLOGY::Chemical engineering::Food technologypt_PT
dc.titlePlant extracts as potential bioactive food additivespt_PT
dc.typeconference paper
dspace.entity.typePublication
oaire.awardTitleInnovative Bio-interventions and Risk Modelling Approaches for Ensuring Microbial Safety and Quality of Mediterranean Artisanal Fermented Foods
oaire.awardTitleMountain Research Center
oaire.awardTitleCentre of Biological Engineering of the University of Minho
oaire.awardTitleProbability of growth modelling to optimise the use of biopreservation technologies to control the development of Staphylococcus aureus in goat’s raw milk soft cheeses
oaire.awardTitleNot Available
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/PRIMA%2F0001%2F2018/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
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oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_NORTE/SFRH%2FBD%2F137801%2F2018/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND 2018/CEECIND%2F01011%2F2018%2FCP1578%2FCT0002/PT
oaire.citation.conferencePlaceOnlinept_PT
oaire.citation.endPage6pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleProceedings of The 2nd International Electronic Conference on Foods—“Future Foods and Food Technologies for a Sustainable World”pt_PT
oaire.fundingStream3599-PPCDT
oaire.fundingStream6817 - DCRRNI ID
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oaire.fundingStreamPOR_NORTE
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