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Foeniculum vulgare Mill. as a natural ingredient to improve cottage cheese antioxidant properties

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dc.contributor.authorCaleja, Cristina
dc.contributor.authorCarocho, Márcio
dc.contributor.authorBarros, Lillian
dc.contributor.authorOliveira, Beatriz
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2016-09-27T13:30:22Z
dc.date.available2016-09-27T13:30:22Z
dc.date.issued2016
dc.description.abstractFood industry is focused on the development of novel functional foods containing health promoting natural ingredients. Natural antioxidants present important health benefits like the prevention of several diseases related to oxidative stress [1,2]. Foeniculum vulgare Mill. (fennel) is a source of those compounds with proved antioxidant potential [3]. Herein, after evaluation of 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity and reducing power of fennel (provided by Américo Duarte Paixão Lda.) decoction, we propose its incorporation into cottage cheese (produced by Queijos Casa Matias Lda.). Three groups of cottage cheese samples were prepared: control; samples with fennel decoction (incorporated at EC25 value=0.35 mg/mL, previously determined by DPPH assay); and samples with fennel powder (incorporated at 1.75 mg/mL, considering the decoction yield=20%). The samples were submitted to an evaluation of DPPH scavenging activity and reducing power immediately after the incorporations, and after 7 and 14 days of storage, at 4 ºC. The incorporation of fennel improved the antioxidant activity of cottage cheese. Samples incorporated with plant powder revealed higher antioxidant properties than samples incorporated with decoction, either in 0 or 7 days of storage. After 14 days, cottage cheese incorporated with fennel decoction gave the highest DPPH scavenging activity (46.72±0.09 mg/mL). A decrease in the antioxidant potential of the cottage cheese with fennel was observed along the shelf life. Nevertheless, it is important to highlight that the samples still display antioxidant properties. Studies regarding the effects of the incorporation of these natural ingredients on nutritional and chemical composition of cottage cheese are in coursept_PT
dc.identifier.citationCaleja, Cristina; Carocho, Márcio; Barros, Lillian; Oliveira, M.B.P.P.; Ferreira, Isabel C.F.R. (2016). Foeniculum vulgare Mill. as a natural ingredient to improve cottage cheese antioxidant properties. In Martins, Anabela (Ed.) II Encontro de Investigadores do Instituto Politécnico de Bragança: livro de resumos. Bragança: Instituto Politécnico. ISBN 978-972-745-179-1pt_PT
dc.identifier.isbn978-972-745-179-1
dc.identifier.urihttp://hdl.handle.net/10198/13307
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationINCORPORATION OF NATURAL INGREDIENTS IN DAIRY FORMULATIONS AS CONSERVATION ENHANCERS AND HEALTH PROMOTERS
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.titleFoeniculum vulgare Mill. as a natural ingredient to improve cottage cheese antioxidant propertiespt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleINCORPORATION OF NATURAL INGREDIENTS IN DAIRY FORMULATIONS AS CONSERVATION ENHANCERS AND HEALTH PROMOTERS
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/FARH/SFRH%2FBD%2F93007%2F2013/PT
oaire.citation.conferencePlaceBragança, Portugalpt_PT
oaire.citation.titleII Encontro de Jovens Investigadores do Instituto Politécnico de Bragançapt_PT
oaire.fundingStreamFARH
person.familyNameCaleja
person.familyNameCarocho
person.familyNameBarros
person.familyNameFerreira
person.givenNameCristina
person.givenNameMárcio
person.givenNameLillian
person.givenNameIsabel C.F.R.
person.identifierawbWiiMAAAAJ&hl
person.identifier469085
person.identifier144781
person.identifier.ciencia-idE218-8DD3-4959
person.identifier.ciencia-id5614-005B-5CF1
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-5769-8484
person.identifier.orcid0000-0002-8978-4547
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id36514202500
person.identifier.scopus-author-id52463229800
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublication5ef2706d-073c-4c23-9e45-498ac244118c
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