Fortification of yogurts with different antioxidant preservatives: a comparative study between natural and synthetic additives

Detalhes bibliográficos
Autor(a) principal: Caleja, Cristina
Data de Publicação: 2016
Outros Autores: Barros, Lillian, Antonio, Amilcar L., Carocho, Márcio, Oliveira, Beatriz, Ferreira, Isabel C.F.R.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10198/13473
Resumo: Consumers demand more and more so-called "natural" products and, therefore, the aim of this work was to compare the effects of natural versus synthetic antioxidant preservatives in yogurts. Matricaria recutita L. (chamomile) and Foeniculum vulgare Mill. (fennel) decoctions were tested as natural additives, while potassium sorbate (E202) was used as a synthetic additive. The fortification of yogurts with natural and synthetic antioxidants did not cause significant changes in the yoghurt pH and nutritional value, in comparison with control samples (yogurt without any additive). However, the fortified yogurts showed higher antioxidant activity, mainly the yogurts with natural additives (and among these, the ones with chamomile decoction). Overall, it can be concluded that plant decoctions can be used to develop novel yogurts, by replacing synthetic preservatives and improving the antioxidant properties of the final product, without changing the nutritional profile.
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spelling Fortification of yogurts with different antioxidant preservatives: a comparative study between natural and synthetic additivesYogurtMatricaria recutitaFoeniculum vulgarePotassium sorbate (E202)Antioxidant preservativesConsumers demand more and more so-called "natural" products and, therefore, the aim of this work was to compare the effects of natural versus synthetic antioxidant preservatives in yogurts. Matricaria recutita L. (chamomile) and Foeniculum vulgare Mill. (fennel) decoctions were tested as natural additives, while potassium sorbate (E202) was used as a synthetic additive. The fortification of yogurts with natural and synthetic antioxidants did not cause significant changes in the yoghurt pH and nutritional value, in comparison with control samples (yogurt without any additive). However, the fortified yogurts showed higher antioxidant activity, mainly the yogurts with natural additives (and among these, the ones with chamomile decoction). Overall, it can be concluded that plant decoctions can be used to develop novel yogurts, by replacing synthetic preservatives and improving the antioxidant properties of the final product, without changing the nutritional profile.The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for C. Caleja (SFRH/BD/93007/ 2013) and L. Barros (SFRH/BPD/107855/2015) grants. The authors also thank Ms Clarinda Paixão, from Américo Duarte Paixão Lda, Portugal, for providing the plant samples.ElsevierBiblioteca Digital do IPBCaleja, CristinaBarros, LillianAntonio, Amilcar L.Carocho, MárcioOliveira, BeatrizFerreira, Isabel C.F.R.2016-11-11T16:41:39Z20162016-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfapplication/pdfhttp://hdl.handle.net/10198/13473engCaleja, Cristina; Barros, Lillian; Antonio, Amilcar L.; Carocho, Márcio; Oliveira, M.B.P.P.; Ferreira, Isabel C.F.R. (2016). Fortification of yogurts with different antioxidant preservatives: a comparative study between natural and synthetic additives. Food Chemistry. ISSN 0308-8146. 210, p. 262–2680308-814610.1016/j.foodchem.2016.04.114info: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:RCAAP2023-04-12T01:25:24ZPortal AgregadorONG
dc.title.none.fl_str_mv Fortification of yogurts with different antioxidant preservatives: a comparative study between natural and synthetic additives
title Fortification of yogurts with different antioxidant preservatives: a comparative study between natural and synthetic additives
spellingShingle Fortification of yogurts with different antioxidant preservatives: a comparative study between natural and synthetic additives
Caleja, Cristina
Yogurt
Matricaria recutita
Foeniculum vulgare
Potassium sorbate (E202)
Antioxidant preservatives
title_short Fortification of yogurts with different antioxidant preservatives: a comparative study between natural and synthetic additives
title_full Fortification of yogurts with different antioxidant preservatives: a comparative study between natural and synthetic additives
title_fullStr Fortification of yogurts with different antioxidant preservatives: a comparative study between natural and synthetic additives
title_full_unstemmed Fortification of yogurts with different antioxidant preservatives: a comparative study between natural and synthetic additives
title_sort Fortification of yogurts with different antioxidant preservatives: a comparative study between natural and synthetic additives
author Caleja, Cristina
author_facet Caleja, Cristina
Barros, Lillian
Antonio, Amilcar L.
Carocho, Márcio
Oliveira, Beatriz
Ferreira, Isabel C.F.R.
author_role author
author2 Barros, Lillian
Antonio, Amilcar L.
Carocho, Márcio
Oliveira, Beatriz
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 Caleja, Cristina
Barros, Lillian
Antonio, Amilcar L.
Carocho, Márcio
Oliveira, Beatriz
Ferreira, Isabel C.F.R.
dc.subject.por.fl_str_mv Yogurt
Matricaria recutita
Foeniculum vulgare
Potassium sorbate (E202)
Antioxidant preservatives
topic Yogurt
Matricaria recutita
Foeniculum vulgare
Potassium sorbate (E202)
Antioxidant preservatives
description Consumers demand more and more so-called "natural" products and, therefore, the aim of this work was to compare the effects of natural versus synthetic antioxidant preservatives in yogurts. Matricaria recutita L. (chamomile) and Foeniculum vulgare Mill. (fennel) decoctions were tested as natural additives, while potassium sorbate (E202) was used as a synthetic additive. The fortification of yogurts with natural and synthetic antioxidants did not cause significant changes in the yoghurt pH and nutritional value, in comparison with control samples (yogurt without any additive). However, the fortified yogurts showed higher antioxidant activity, mainly the yogurts with natural additives (and among these, the ones with chamomile decoction). Overall, it can be concluded that plant decoctions can be used to develop novel yogurts, by replacing synthetic preservatives and improving the antioxidant properties of the final product, without changing the nutritional profile.
publishDate 2016
dc.date.none.fl_str_mv 2016-11-11T16:41:39Z
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/10198/13473
url http://hdl.handle.net/10198/13473
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Caleja, Cristina; Barros, Lillian; Antonio, Amilcar L.; Carocho, Márcio; Oliveira, M.B.P.P.; Ferreira, Isabel C.F.R. (2016). Fortification of yogurts with different antioxidant preservatives: a comparative study between natural and synthetic additives. Food Chemistry. ISSN 0308-8146. 210, p. 262–268
0308-8146
10.1016/j.foodchem.2016.04.114
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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repository.mail.fl_str_mv
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