Arbutus unedo leaf extracts as potential dairy preservatives: case study on quark cheese
Autor(a) principal: | |
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Data de Publicação: | 2022 |
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/10198/25550 |
Resumo: | The plant kingdom is an endless source of molecules that can be applied in almost all realms of society. The food industry has profited from the use of plants and their derived materials for many decades. Recently, the food industry has been looking into plants to find different ways of either preserving, coloring or sweetening foods. In this work, leaf extracts of Arbutus unedo L. obtained by dynamic maceration and ultrasound assisted extraction with prior optimization of their extraction conditions through the response-surface methodology, were incorporated in quark cheese as natural preservatives and analyzed over 8 days of shelf-life. Both extracts showed antioxidant activity with no toxicity towards primary cell lines at the maximum tested concentration, as well as antibacterial activity, especially against Gram-positive strains. After their incorporation in quark cheese, no significant changes were observed in the nutritional profile and physical traits of the quark cheeses, while the microbial load was highly reduced in the cheese, especially using the extracts obtained from dynamic maceration. Thus, leaf extracts of A. unedo can be promising candidates for use in the food industry as natural preservatives. |
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Arbutus unedo leaf extracts as potential dairy preservatives: case study on quark cheeseAntioxidantsCheeseEricaceaePlant extractsThe plant kingdom is an endless source of molecules that can be applied in almost all realms of society. The food industry has profited from the use of plants and their derived materials for many decades. Recently, the food industry has been looking into plants to find different ways of either preserving, coloring or sweetening foods. In this work, leaf extracts of Arbutus unedo L. obtained by dynamic maceration and ultrasound assisted extraction with prior optimization of their extraction conditions through the response-surface methodology, were incorporated in quark cheese as natural preservatives and analyzed over 8 days of shelf-life. Both extracts showed antioxidant activity with no toxicity towards primary cell lines at the maximum tested concentration, as well as antibacterial activity, especially against Gram-positive strains. After their incorporation in quark cheese, no significant changes were observed in the nutritional profile and physical traits of the quark cheeses, while the microbial load was highly reduced in the cheese, especially using the extracts obtained from dynamic maceration. Thus, leaf extracts of A. unedo can be promising candidates for use in the food industry as natural preservatives.The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to the CIMO (UIDB/00690/2020). M.C. Pedrosa and F. Fernandes thank FCT for their PhD grants (2021.04531.BD, SFRH/BD/145467/2019), S. Heleno and M. Carocho thank FCT for their individual employment program-contract (CEECIND/03040/2017, CEECIND/00831/2018), and L. Barros, M. I. Dias, and R. Calhelha also thank FCT through the institutional scientific employment programcontract for her contract.Royal Society of ChemistryBiblioteca Digital do IPBDerbassi, Nabila BenPedrosa, Mariana C.Heleno, Sandrina A.Fernandes, Filipa AlexandraDias, Maria InêsCalhelha, Ricardo C.Rodrigues, PaulaCarocho, MárcioFerreira, Isabel C.F.R.Barros, Lillian2022-05-27T10:33:48Z20222022-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/25550engDerbassi, Nabila; Pedrosa, Mariana C.; Heleno, Sandrina; Fernandes, Filipa; Dias, Maria Inês; Calhelha, Ricardo C.; Rodrigues, Paula; Carocho, Marcio; Ferreira, Isabel C.F.R.; Barros, Lillian (2022). Arbutus unedo leaf extracts as potential dairy preservatives: case study on quark cheese. Food & Function. ISSN 2042-650X. 13:9, p. 5442-54542042-650X.10.1039/D1FO04158Dinfo: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:RCAAP2023-11-21T10:57:09Zoai:bibliotecadigital.ipb.pt:10198/25550Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:16:12.734476Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Arbutus unedo leaf extracts as potential dairy preservatives: case study on quark cheese |
title |
Arbutus unedo leaf extracts as potential dairy preservatives: case study on quark cheese |
spellingShingle |
Arbutus unedo leaf extracts as potential dairy preservatives: case study on quark cheese Derbassi, Nabila Ben Antioxidants Cheese Ericaceae Plant extracts |
title_short |
Arbutus unedo leaf extracts as potential dairy preservatives: case study on quark cheese |
title_full |
Arbutus unedo leaf extracts as potential dairy preservatives: case study on quark cheese |
title_fullStr |
Arbutus unedo leaf extracts as potential dairy preservatives: case study on quark cheese |
title_full_unstemmed |
Arbutus unedo leaf extracts as potential dairy preservatives: case study on quark cheese |
title_sort |
Arbutus unedo leaf extracts as potential dairy preservatives: case study on quark cheese |
author |
Derbassi, Nabila Ben |
author_facet |
Derbassi, Nabila Ben Pedrosa, Mariana C. Heleno, Sandrina A. Fernandes, Filipa Alexandra Dias, Maria Inês Calhelha, Ricardo C. Rodrigues, Paula Carocho, Márcio Ferreira, Isabel C.F.R. Barros, Lillian |
author_role |
author |
author2 |
Pedrosa, Mariana C. Heleno, Sandrina A. Fernandes, Filipa Alexandra Dias, Maria Inês Calhelha, Ricardo C. Rodrigues, Paula Carocho, Márcio Ferreira, Isabel C.F.R. Barros, Lillian |
author2_role |
author author author author author author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Derbassi, Nabila Ben Pedrosa, Mariana C. Heleno, Sandrina A. Fernandes, Filipa Alexandra Dias, Maria Inês Calhelha, Ricardo C. Rodrigues, Paula Carocho, Márcio Ferreira, Isabel C.F.R. Barros, Lillian |
dc.subject.por.fl_str_mv |
Antioxidants Cheese Ericaceae Plant extracts |
topic |
Antioxidants Cheese Ericaceae Plant extracts |
description |
The plant kingdom is an endless source of molecules that can be applied in almost all realms of society. The food industry has profited from the use of plants and their derived materials for many decades. Recently, the food industry has been looking into plants to find different ways of either preserving, coloring or sweetening foods. In this work, leaf extracts of Arbutus unedo L. obtained by dynamic maceration and ultrasound assisted extraction with prior optimization of their extraction conditions through the response-surface methodology, were incorporated in quark cheese as natural preservatives and analyzed over 8 days of shelf-life. Both extracts showed antioxidant activity with no toxicity towards primary cell lines at the maximum tested concentration, as well as antibacterial activity, especially against Gram-positive strains. After their incorporation in quark cheese, no significant changes were observed in the nutritional profile and physical traits of the quark cheeses, while the microbial load was highly reduced in the cheese, especially using the extracts obtained from dynamic maceration. Thus, leaf extracts of A. unedo can be promising candidates for use in the food industry as natural preservatives. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-05-27T10:33:48Z 2022 2022-01-01T00:00:00Z |
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/10198/25550 |
url |
http://hdl.handle.net/10198/25550 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Derbassi, Nabila; Pedrosa, Mariana C.; Heleno, Sandrina; Fernandes, Filipa; Dias, Maria Inês; Calhelha, Ricardo C.; Rodrigues, Paula; Carocho, Marcio; Ferreira, Isabel C.F.R.; Barros, Lillian (2022). Arbutus unedo leaf extracts as potential dairy preservatives: case study on quark cheese. Food & Function. ISSN 2042-650X. 13:9, p. 5442-5454 2042-650X. 10.1039/D1FO04158D |
dc.rights.driver.fl_str_mv |
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 |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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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 |
reponame_str |
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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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799135445934669824 |