The incorporation of plant materials in “Serra da Estrela” cheese improves antioxidant activity without changing the fatty acid profile and visual appearance
Autor(a) principal: | |
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Data de Publicação: | 2015 |
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/10198/12467 |
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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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 |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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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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1799135266411118592 |