Repository logo
 
Publication

Tools to develop dairy ingredients: bioactive and preservative purposes

2021Conference object Open access
Simple item page
dc.contributor.authorKhouja, Dora
dc.contributor.authorFernandes, Filipa Alexandra
dc.contributor.authorCarocho, Márcio
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorRodrigues, Paula
dc.contributor.authorZaghdoudi, Khalil
dc.contributor.authorBarros, Lillian
dc.contributor.authorHeleno, Sandrina A.
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2022-01-19T14:44:56Z
dc.date.available2022-01-19T14:44:56Z
dc.date.issued2021
dc.description.abstractPhytosterols can be ingested and consequently absorbed by the human body, leading to a direct absorption competition with cholesterol, thus reducing its absorption [1]. Mushrooms are described as having several bioactive components, such as mycosterols (ergosterol), which, similarly to phytosterols, exhibit a strong hypocholesterolemic potential [2]. Thus, the objective of this work was to obtain mycosterol enriched extracts from A. bisporus L. bio-waste for further incorporation in sheep cottage cheese, in order to develop a functional food with hypocholesterolemic effects. Sheep cottage cheeses with pure ergosterol, and a control cheese with no incorporation were prepared. The extracts were obtained by ultrasound assisted extraction (UAE) and the identification and quantification of their compounds was achieved through HPLC-UV. The toxicity and hypocholesterolemic activity were sought through a CaCo2 cell line. In terms of analysis, the nutritional value was analyzed according to AOAC procedures, the physical parameters included texture, external colour and water activity, and the microbial load (total aerobic mesophiles, enterobacteria, Psychrotrophic bacteria, yeasts, molds and Staphylococcus aureus) was also analyzed along a shelf life of 9 days according to the International Organization for Standardization (ISO) 6887-1:2003 [3,4]. No significant differences were verified for the nutritional parameters. The color of the cheeses incorporated with the extract hinted towards a browner tone when compared to the other two samples (cottage cheese with ergosterol and control cottage cheese). A dominance of palmitic acid followed by oleic and capric acids was detected, being the saturated fatty acids the predominant ones. Lactose and glucose were the two detected soluble sugars; being glucose only observed in cheese incorporated with A. bisporus, probably present in the extract. Also, the incorporations did not cause any significant alterations to normal microbial growth. Despite an increase of enterobacteria in the cheeses with the incorporation of the two agents, this increase was also verified for the control cottage cheese. CaCo2 cells absorbed 43.89% of cholesterol from the control cheese, while the cheese with pure ergosterol reduced cholesterol absorption by approximately 21.1%, and cheese with A. bisporus by approximately 30.24%. These results highlight the capacity of ergosterol to reduce the absorption of cholesterol, being an interesting candidate for the development of functional foods.pt_PT
dc.description.sponsorshipFoundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to the CIMO (UIDB/00690/2020) and to Filipa A. Fernandes PhD grant (SFRH/BD/145467/2019). L. Barros and C. Calhelha thank the national funding by FCT, P.I., through the institutional scientific employment program-contract. M. Carocho and Sandrina A. Heleno to the national funding by FCT, P.I., through the individual scientific employment program-contracts (CEECIND/00831/2018 and CEECIND/03040/2017). European Regional Development Fund (ERDF) through the Regional Operational Program North 2020, within the scope of Project Mobilizador Norte-01-0247-FEDER-024479: ValorNatural®.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationKhouja, Dora; Fernandes, Filipa Alexandra; Carocho, Márcio; Calhelha, Ricardo C.; Rodrigues, Paula; Zaghdoudi, Khalil; Barros, Lillian; Heleno, Sandrina A.; Ferreira, Isabel C.F.R (2021). Tools to develop dairy ingredients: bioactive and preservative purposes. In Lillian Barros; Bruno Melgar Castañed; Carlos Seiti Hurtado Shiraishi (Eds.) 1st Natural products application: Health, Cosmetic and Food: book of abstracts. Bragançapt_PT
dc.identifier.isbn978-972-745-286-6
dc.identifier.urihttp://hdl.handle.net/10198/24757
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherInstituto Politécnico de Bragançapt_PT
dc.relationCEECIND/00831/2018pt_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.subjectMushroomspt_PT
dc.subjectA. bisporus L.pt_PT
dc.subjectMycosterolspt_PT
dc.subjectCottage cheesept_PT
dc.subjectFunctional foodspt_PT
dc.titleTools to develop dairy ingredients: bioactive and preservative purposespt_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.endPage46pt_PT
oaire.citation.startPage46pt_PT
oaire.citation.title1st Natural products application: Health, Cosmetic and Food: book of abstractspt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameFernandes
person.familyNameCarocho
person.familyNameCalhelha
person.familyNameRodrigues
person.familyNameBarros
person.familyNameHeleno
person.familyNameFerreira
person.givenNameFilipa Alexandra
person.givenNameMárcio
person.givenNameRicardo C.
person.givenNamePaula
person.givenNameLillian
person.givenNameSandrina A.
person.givenNameIsabel C.F.R.
person.identifierawbWiiMAAAAJ&hl
person.identifier469085
person.identifier144781
person.identifier.ciencia-id2A1F-9985-F38B
person.identifier.ciencia-id5614-005B-5CF1
person.identifier.ciencia-idF313-E3CE-554E
person.identifier.ciencia-id2312-18AE-DA42
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id8B18-3095-6FC9
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0001-6807-1137
person.identifier.orcid0000-0002-8978-4547
person.identifier.orcid0000-0002-6801-4578
person.identifier.orcid0000-0002-3789-2730
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0001-7224-1098
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridA-8045-2019
person.identifier.ridJ-2172-2014
person.identifier.ridJ-3600-2013
person.identifier.ridL-5951-2014
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id52463229800
person.identifier.scopus-author-id6507978333
person.identifier.scopus-author-id7102639646
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id30067731800
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.typeconferenceObjectpt_PT
relation.isAuthorOfPublication95f2a15c-591c-44b9-bcc3-dfdf49c6af26
relation.isAuthorOfPublication46b39e1f-2674-4be1-a96a-c2e5792e6979
relation.isAuthorOfPublication2d5d1a41-7561-4a01-871c-b4c97da35053
relation.isAuthorOfPublicationb864b8c1-d66a-419c-b1ac-e6193f93eca6
relation.isAuthorOfPublication3af07ffe-f914-48ba-a5d5-efcf70fdce01
relation.isAuthorOfPublicatione89b5bf5-d315-49b6-871e-fa8eb6030676
relation.isAuthorOfPublicationbd0d1537-2e03-41fb-b27a-140af9c35db8
relation.isAuthorOfPublication.latestForDiscoveryb864b8c1-d66a-419c-b1ac-e6193f93eca6
relation.isProjectOfPublication29718e93-4989-42bb-bcbc-4daff3870b25
relation.isProjectOfPublication03d5ab42-af9b-46f3-91b6-dd60c3513c1d
relation.isProjectOfPublication.latestForDiscovery03d5ab42-af9b-46f3-91b6-dd60c3513c1d

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
Natural_products.pdf
Size:
959.45 KB
Format:
Adobe Portable Document Format
Download

Collections

CIMO - Resumos em Proceedings Não Indexados à WoS/Scopus