Rosemary extracts in functional foods: extraction, chemical characterization and incorporation of free and microencapsulated forms in cottage cheese
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10198/13570 |
Resumo: | Consumers search for food with functional characteristics beyond its nutritional properties. Thus, the concept of functional food has become a hot topic, allowing us to obtain additional health benefits, including disease prevention. In this context, plants are recognized as sources of a wide range of bioactives, including phenolic compounds. Herein, rosemary aqueous extract was used as a functional ingredient for cottage cheese, after proving that it possesses both higher content of phenolic compounds and antioxidant activity, comparatively with the corresponding hydroethanolic extract. However, a decrease of bioactivity was observed for the cheese samples enriched with the extracts in free form after seven days under storage. Therefore, in order to preserve the antioxidant activity, the rosemary aqueous extract was efficiently microencapsulated by using an atomization/coagulation technique. Overall, the introduction of both free and microencapsulated extracts provided bioactivity that was better preserved with microencapsulated extracts without changing the nutritional value of cottage cheese. |
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Rosemary extracts in functional foods: extraction, chemical characterization and incorporation of free and microencapsulated forms in cottage cheeseConsumers search for food with functional characteristics beyond its nutritional properties. Thus, the concept of functional food has become a hot topic, allowing us to obtain additional health benefits, including disease prevention. In this context, plants are recognized as sources of a wide range of bioactives, including phenolic compounds. Herein, rosemary aqueous extract was used as a functional ingredient for cottage cheese, after proving that it possesses both higher content of phenolic compounds and antioxidant activity, comparatively with the corresponding hydroethanolic extract. However, a decrease of bioactivity was observed for the cheese samples enriched with the extracts in free form after seven days under storage. Therefore, in order to preserve the antioxidant activity, the rosemary aqueous extract was efficiently microencapsulated by using an atomization/coagulation technique. Overall, the introduction of both free and microencapsulated extracts provided bioactivity that was better preserved with microencapsulated extracts without changing the nutritional value of cottage cheese.FCT for financial support to CIMO (Project PEst-OE/AGR/UI0690/2014). FCT/MEC and FEDER under Program PT2020 for financial support to LSRE (Project UID/EQU/50020/2013). QREN, ON2 and FEDER (NORTE-07-0124-FEDER-000014) and PRODER (Project nº 46577- PlantLact). The GIP-USAL to the Spanish Government through the Consolider-Ingenio 2010 Programme (FUN–C-FOOD, CSD2007-00063). L. Barros and C. Caleja thank FCT, POPH-QREN and FSE for their contracts (“Programa Compromisso com Ciência-2008” and SFRH/BD/93007/2013, respectively). The authors also thank Cantinho das Aromáticas Lda., for providing rosemary samples, and to Queijos Casa Matias, for the preparation of the cottage cheese samples.Royal Society of ChemistryBiblioteca Digital do IPBRibeiro, AndreiaCaleja, CristinaBarros, LillianSantos-Buelga, CelestinoBarreiro, M.F.Ferreira, Isabel C.F.R.2016-11-30T15:38:42Z20162016-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/13570engRibeiro, Andreia; Caleja, Cristina; Barros, Lillian; Santos-Buelga, Celestino; Barreiro, M.F.; Ferreira, Isabel C.F.R. (2016). Rosemary extracts in functional foods: extraction, chemical characterization and incorporation of free and microencapsulated forms in cottage cheese. Food & Function. ISSN 2042-6496. 7:5, p. 2185-21962042-649610.1039/c6fo00270finfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-01-16T12:15:40ZPortal AgregadorONG |
dc.title.none.fl_str_mv |
Rosemary extracts in functional foods: extraction, chemical characterization and incorporation of free and microencapsulated forms in cottage cheese |
title |
Rosemary extracts in functional foods: extraction, chemical characterization and incorporation of free and microencapsulated forms in cottage cheese |
spellingShingle |
Rosemary extracts in functional foods: extraction, chemical characterization and incorporation of free and microencapsulated forms in cottage cheese Ribeiro, Andreia |
title_short |
Rosemary extracts in functional foods: extraction, chemical characterization and incorporation of free and microencapsulated forms in cottage cheese |
title_full |
Rosemary extracts in functional foods: extraction, chemical characterization and incorporation of free and microencapsulated forms in cottage cheese |
title_fullStr |
Rosemary extracts in functional foods: extraction, chemical characterization and incorporation of free and microencapsulated forms in cottage cheese |
title_full_unstemmed |
Rosemary extracts in functional foods: extraction, chemical characterization and incorporation of free and microencapsulated forms in cottage cheese |
title_sort |
Rosemary extracts in functional foods: extraction, chemical characterization and incorporation of free and microencapsulated forms in cottage cheese |
author |
Ribeiro, Andreia |
author_facet |
Ribeiro, Andreia Caleja, Cristina Barros, Lillian Santos-Buelga, Celestino Barreiro, M.F. Ferreira, Isabel C.F.R. |
author_role |
author |
author2 |
Caleja, Cristina Barros, Lillian Santos-Buelga, Celestino Barreiro, M.F. Ferreira, Isabel C.F.R. |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Ribeiro, Andreia Caleja, Cristina Barros, Lillian Santos-Buelga, Celestino Barreiro, M.F. Ferreira, Isabel C.F.R. |
description |
Consumers search for food with functional characteristics beyond its nutritional properties. Thus, the concept of functional food has become a hot topic, allowing us to obtain additional health benefits, including disease prevention. In this context, plants are recognized as sources of a wide range of bioactives, including phenolic compounds. Herein, rosemary aqueous extract was used as a functional ingredient for cottage cheese, after proving that it possesses both higher content of phenolic compounds and antioxidant activity, comparatively with the corresponding hydroethanolic extract. However, a decrease of bioactivity was observed for the cheese samples enriched with the extracts in free form after seven days under storage. Therefore, in order to preserve the antioxidant activity, the rosemary aqueous extract was efficiently microencapsulated by using an atomization/coagulation technique. Overall, the introduction of both free and microencapsulated extracts provided bioactivity that was better preserved with microencapsulated extracts without changing the nutritional value of cottage cheese. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-11-30T15:38:42Z 2016 2016-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10198/13570 |
url |
http://hdl.handle.net/10198/13570 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Ribeiro, Andreia; Caleja, Cristina; Barros, Lillian; Santos-Buelga, Celestino; Barreiro, M.F.; Ferreira, Isabel C.F.R. (2016). Rosemary extracts in functional foods: extraction, chemical characterization and incorporation of free and microencapsulated forms in cottage cheese. Food & Function. ISSN 2042-6496. 7:5, p. 2185-2196 2042-6496 10.1039/c6fo00270f |
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info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Royal Society of Chemistry |
publisher.none.fl_str_mv |
Royal Society of Chemistry |
dc.source.none.fl_str_mv |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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