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Fermented Grapevine Leaves: Potential Preserving Agent in Yogurt

2024Artigo científico Acesso aberto
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dc.contributor.authorFreitas, Lais
dc.contributor.authorSousa-Dias, Miguel L.
dc.contributor.authorPaula, Vanessa B.
dc.contributor.authorDias, L.G.
dc.contributor.authorEstevinho, Leticia M.
dc.date.accessioned2024-07-31T14:43:44Z
dc.date.available2024-07-31T14:43:44Z
dc.date.issued2024
dc.description.abstractIn this study, we monitored the fermentative process of Vitis vinifera L. leaves (grapevine), spontaneously or promoted by Saccharomyces cerevisiae, in both solid and liquid media. We also aimed to evaluate the effect on the bioactivity and shelf life of yogurt incorporating fermented and non-fermented grapevine leaves compared to yogurt produced with the preservative potassium sorbate. The results revealed that fermented grapevine leaf extracts increased their bioactive compounds and antioxidant activity, particularly in fermentations in a solid medium. In yogurt samples with incorporation extract from solid spontaneous fermentation and extract from solid yeast fermentation, even in small quantities, they exhibited higher levels of total phenols (1.94 and 2.16 mg GAE/g of yogurt, respectively) and antioxidant activity (5.30 and 5.77 mg TroloxE/g of yogurt; and 1.33 and 1.34 mg Fe(II)E/g of yogurt, respectively) compared to control yogurt (1.44 mg GAE/g of yogurt, 4.00 mg TroloxE/g of yogurt, and 1.01 mg Fe(II)E/g of yogurt). Additionally, yogurts supplemented with fermented grapevine leaves demonstrated the potential to inhibit microbial growth without impairing the multiplication of lactic acid bacteria.pt_PT
dc.description.sponsorshipThis work was supported by national funds through FCT/MCTES (PIDDAC): CIMO, UIDB/00690/2020 (DOI: 10.54499/UIDB/00690/2020) and UIDP/00690/2020 (DOI: 10.54499/ UIDP/00690/2020); and SusTEC, LA/P/0007/2020 (DOI: 10.54499/LA/P/0007/2020). Grant of L.F. are due to CERTRA—Development of Traditional Cereal Value Chains for Sustainable Food in Portugal, Investment RE-C05-i03—Research and Innovation Agenda for Agriculture, Food, and Agro-Industry Sustainability, No. 12/C05-i03/2021—PRR-C05-i03-I-000161, R&D+I Projects Research and Innovation Projects—Sustainable Food (action line 1.2 Production), source of funding: PRR – Recovery and Resilience Plan Program (funding by the European Union).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFreitas, Lais; Sousa-Dias, Miguel; Paula, Vanessa B.; Dias, L.G.; Estevinho, Leticia M. (2024). Fermented Grapevine Leaves: Potential Preserving Agent in Yogurt. Foods. ISSN 2304-8158. 13:13, p. 1-18pt_PT
dc.identifier.doi10.3390/foods13132053pt_PT
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10198/30141
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectFermentationpt_PT
dc.subjectPreservingpt_PT
dc.subjectSaccharomyces cerevisiaept_PT
dc.subjectVitis viniferapt_PT
dc.subjectYogurtpt_PT
dc.titleFermented Grapevine Leaves: Potential Preserving Agent in Yogurtpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
oaire.citation.endPage18pt_PT
oaire.citation.issue13pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume13pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameFreitas
person.familyNamePaula
person.familyNameDias
person.familyNameEstevinho
person.givenNameLais
person.givenNameVanessa B.
person.givenNameLuís G.
person.givenNameLetícia M.
person.identifier.ciencia-idB31A-CF76-55C0
person.identifier.ciencia-id5F16-A866-562D
person.identifier.ciencia-id2F11-9092-FAAF
person.identifier.ciencia-idBA14-09D6-A406
person.identifier.orcid0000-0001-7281-8598
person.identifier.orcid0000-0002-1210-4259
person.identifier.orcid0000-0002-9249-1948
person.identifier.scopus-author-id23569169900
person.identifier.scopus-author-id6506577664
project.funder.identifierhttp://doi.org/10.13039/501100001871
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
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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