The incorporation of plant materials in “Serra da Estrela” cheese improves antioxidant activity without changing the fatty acid profile and visual appearance

Detalhes bibliográficos
Autor(a) principal: Carocho, Márcio
Data de Publicação: 2015
Outros Autores: Barreira, João C.M., Antonio, Amilcar L., Bento, Albino, Morales, Patricia, 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/10198/12467
Resumo: “Serra da Estrela” cheese is a Portuguese delicacy, which has been produced for centuries from the milk of cattle pasturing in the protected Serra da Estrela natural park. Transforming this cheese into a functional food would be a huge benefit for the market and the consumer. Decocted extracts and dried chestnut flowers and lemon balm plants were incorporated into the cheese to functionalize it, granting antioxidant activity to this foodstuff. The functionalized cheeses showed higher antioxidant activity, especially lipid peroxidation inhibition. The incorporation of dried plants appeared to be more effective than using decoctions, but the influence of the plant species was less observable. Furthermore, the fatty acids profile of the cheeses was also determined through gas chromatography. C18:1 and C16:0 were the most abundant fatty acids; saturated fatty acids prevailed over the unsaturated ones. Between the control and the incorporated samples no significant differences were found. In addition, the external color was measured through a spectrophotometer for lightness, yellowness and redness. There were some differences recorded for each samples’ color. In general, the results indicated that the functionalization of this exquisite dairy product with natural plant extracts provided beneficial characteristics, both for consumers (healthier product) and producers (added-value products).
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spelling The incorporation of plant materials in “Serra da Estrela” cheese improves antioxidant activity without changing the fatty acid profile and visual appearanceCheeseChestnut flowersFunctional foodsLemon balm plantLipid peroxidation inhibitionSerra da Estrela“Serra da Estrela” cheese is a Portuguese delicacy, which has been produced for centuries from the milk of cattle pasturing in the protected Serra da Estrela natural park. Transforming this cheese into a functional food would be a huge benefit for the market and the consumer. Decocted extracts and dried chestnut flowers and lemon balm plants were incorporated into the cheese to functionalize it, granting antioxidant activity to this foodstuff. The functionalized cheeses showed higher antioxidant activity, especially lipid peroxidation inhibition. The incorporation of dried plants appeared to be more effective than using decoctions, but the influence of the plant species was less observable. Furthermore, the fatty acids profile of the cheeses was also determined through gas chromatography. C18:1 and C16:0 were the most abundant fatty acids; saturated fatty acids prevailed over the unsaturated ones. Between the control and the incorporated samples no significant differences were found. In addition, the external color was measured through a spectrophotometer for lightness, yellowness and redness. There were some differences recorded for each samples’ color. In general, the results indicated that the functionalization of this exquisite dairy product with natural plant extracts provided beneficial characteristics, both for consumers (healthier product) and producers (added-value products).The authors are grateful to the companies Queijos Casa Matias, Lda and Mais Ervas, Lda. for providing the cheese and M. officinalis samples, respectively. The authors also acknowledge PRODER project No. 46577-Plant Lact., and the Foundation for Science and Technology (FTC, Portugal) for financial support to the research center CIMO (Pest-OE/AGR/UI0690/2011).WileyBiblioteca Digital do IPBCarocho, MárcioBarreira, João C.M.Antonio, Amilcar L.Bento, AlbinoMorales, PatriciaFerreira, Isabel C.F.R.2015-12-01T11:39:38Z20152015-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfapplication/pdfhttp://hdl.handle.net/10198/12467engCarocho, Márcio; Barreira, João C.M.; Antonio, Amilcar L.; Bento, Albino; Morales, Patricia; Ferreira, Isabel C.F.R. (2015). The incorporation of plant materials in “Serra da Estrela” cheese improves antioxidant activity without changing the fatty acid profile and visual appearance. European Journal of Lipid Science and Technology. ISSN 1438-7697. 117:10, p. 1607-16141438-769710.1002/ejlt.201500018info: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:RCAAP2023-11-21T10:28:44Zoai:bibliotecadigital.ipb.pt:10198/12467Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:02:38.027026Repositório 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 The incorporation of plant materials in “Serra da Estrela” cheese improves antioxidant activity without changing the fatty acid profile and visual appearance
title The incorporation of plant materials in “Serra da Estrela” cheese improves antioxidant activity without changing the fatty acid profile and visual appearance
spellingShingle The incorporation of plant materials in “Serra da Estrela” cheese improves antioxidant activity without changing the fatty acid profile and visual appearance
Carocho, Márcio
Cheese
Chestnut flowers
Functional foods
Lemon balm plant
Lipid peroxidation inhibition
Serra da Estrela
title_short The incorporation of plant materials in “Serra da Estrela” cheese improves antioxidant activity without changing the fatty acid profile and visual appearance
title_full The incorporation of plant materials in “Serra da Estrela” cheese improves antioxidant activity without changing the fatty acid profile and visual appearance
title_fullStr The incorporation of plant materials in “Serra da Estrela” cheese improves antioxidant activity without changing the fatty acid profile and visual appearance
title_full_unstemmed The incorporation of plant materials in “Serra da Estrela” cheese improves antioxidant activity without changing the fatty acid profile and visual appearance
title_sort The incorporation of plant materials in “Serra da Estrela” cheese improves antioxidant activity without changing the fatty acid profile and visual appearance
author Carocho, Márcio
author_facet Carocho, Márcio
Barreira, João C.M.
Antonio, Amilcar L.
Bento, Albino
Morales, Patricia
Ferreira, Isabel C.F.R.
author_role author
author2 Barreira, João C.M.
Antonio, Amilcar L.
Bento, Albino
Morales, Patricia
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 Carocho, Márcio
Barreira, João C.M.
Antonio, Amilcar L.
Bento, Albino
Morales, Patricia
Ferreira, Isabel C.F.R.
dc.subject.por.fl_str_mv Cheese
Chestnut flowers
Functional foods
Lemon balm plant
Lipid peroxidation inhibition
Serra da Estrela
topic Cheese
Chestnut flowers
Functional foods
Lemon balm plant
Lipid peroxidation inhibition
Serra da Estrela
description “Serra da Estrela” cheese is a Portuguese delicacy, which has been produced for centuries from the milk of cattle pasturing in the protected Serra da Estrela natural park. Transforming this cheese into a functional food would be a huge benefit for the market and the consumer. Decocted extracts and dried chestnut flowers and lemon balm plants were incorporated into the cheese to functionalize it, granting antioxidant activity to this foodstuff. The functionalized cheeses showed higher antioxidant activity, especially lipid peroxidation inhibition. The incorporation of dried plants appeared to be more effective than using decoctions, but the influence of the plant species was less observable. Furthermore, the fatty acids profile of the cheeses was also determined through gas chromatography. C18:1 and C16:0 were the most abundant fatty acids; saturated fatty acids prevailed over the unsaturated ones. Between the control and the incorporated samples no significant differences were found. In addition, the external color was measured through a spectrophotometer for lightness, yellowness and redness. There were some differences recorded for each samples’ color. In general, the results indicated that the functionalization of this exquisite dairy product with natural plant extracts provided beneficial characteristics, both for consumers (healthier product) and producers (added-value products).
publishDate 2015
dc.date.none.fl_str_mv 2015-12-01T11:39:38Z
2015
2015-01-01T00:00:00Z
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/10198/12467
url http://hdl.handle.net/10198/12467
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Carocho, Márcio; Barreira, João C.M.; Antonio, Amilcar L.; Bento, Albino; Morales, Patricia; Ferreira, Isabel C.F.R. (2015). The incorporation of plant materials in “Serra da Estrela” cheese improves antioxidant activity without changing the fatty acid profile and visual appearance. European Journal of Lipid Science and Technology. ISSN 1438-7697. 117:10, p. 1607-1614
1438-7697
10.1002/ejlt.201500018
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 Wiley
publisher.none.fl_str_mv Wiley
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)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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