Cottage cheeses functionalized with fennel and chamomile extracts: comparative performance between free and microencapsulated forms
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/10198/15330 |
Resumo: | Globally, there is a trend for healthy food products, preferably incorporating natural bioactive ingredients, replacing synthetic additives. From previous screening studies, extracts of Foeniculum vulgare Mill. (fennel) and Matricaria recutita L. (chamomile) maintained nutritional properties and improved the antioxidant activity of cottage cheese. Nevertheless, this effect was limited to 7 days. Accordingly, aqueous extracts of these plants were microencapsulated in alginate and incorporated into cottage cheese to achieve an extended bioactivity. Plain cottage cheese, and cheese functionalized by direct addition of free decoctions, were prepared and compared. Independently of plant species, "functionalization type" factor did not show a significant effect on the nutritional parameters, as also confirmed in the linear discriminant analysis, where these parameters were not selected as discriminating variables. Furthermore, samples functionalized with microencapsulated extracts showed higher antioxidant activity after the 7th day, thereby demonstrating that the main purpose of this experimental work was achieved. |
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Cottage cheeses functionalized with fennel and chamomile extracts: comparative performance between free and microencapsulated formsCottage cheeseFoeniculum vulgareFunctional foodsMatricaria recutitaMicroencapsulationGlobally, there is a trend for healthy food products, preferably incorporating natural bioactive ingredients, replacing synthetic additives. From previous screening studies, extracts of Foeniculum vulgare Mill. (fennel) and Matricaria recutita L. (chamomile) maintained nutritional properties and improved the antioxidant activity of cottage cheese. Nevertheless, this effect was limited to 7 days. Accordingly, aqueous extracts of these plants were microencapsulated in alginate and incorporated into cottage cheese to achieve an extended bioactivity. Plain cottage cheese, and cheese functionalized by direct addition of free decoctions, were prepared and compared. Independently of plant species, "functionalization type" factor did not show a significant effect on the nutritional parameters, as also confirmed in the linear discriminant analysis, where these parameters were not selected as discriminating variables. Furthermore, samples functionalized with microencapsulated extracts showed higher antioxidant activity after the 7th day, thereby demonstrating that the main purpose of this experimental work was achieved.The authors are grateful for financial support to CIMO (Project PEst-OE/AGR/UI0690/2014). Thanks are also due to FCT/MEC and FEDER under Program PT2020 for financial support to LSRE (Project UID/EQU/50020/2013). Also QREN, ON2 and FEDER (NORTE-07- 0124-FEDER-000014) and PRODER (Project n 46577- PlantLact) and to the Foundation for Science and Technology (FCT, Portugal) for C. Caleja’s PhD Grant (SFRH/BD/93007/2013), João C.M. Barreira’s Post-Doc Grant (SFRH/BPD/72802/2010) and L. Barros’s research contract. The authors also thank Ms Clarinda Paixão, from Américo Duarte Paixão Lda, for providing the plant samples and Queijos Casa Matias, for providing the cottage cheese samples.Biblioteca Digital do IPBCaleja, CristinaRibeiro, AndreiaBarros, LillianBarreira, João C.M.Antonio, Amilcar L.Oliveira, BeatrizBarreiro, M.F.Ferreira, Isabel C.F.R.2018-01-25T10:00:00Z20162016-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/15330engCaleja, Cristina; Ribeiro, Andreia; Barros, Lillian; Barreira, João C.M.; Antonio, Amilcar L.; Oliveira, M. Beatriz P.P.; Barreiro, M.F.; Ferreira, Isabel C.F.R. (2016). Cottage cheeses functionalized with fennel and chamomile extracts: Comparative performance between free and microencapsulated forms. Food Chemistry. ISSN 0308-8146. 199, p. 720-7260308-814610.1016/j.foodchem.2015.12.085info: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:RCAAP2023-11-21T10:35:51Zoai:bibliotecadigital.ipb.pt:10198/15330Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:04:57.117184Repositório 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 |
Cottage cheeses functionalized with fennel and chamomile extracts: comparative performance between free and microencapsulated forms |
title |
Cottage cheeses functionalized with fennel and chamomile extracts: comparative performance between free and microencapsulated forms |
spellingShingle |
Cottage cheeses functionalized with fennel and chamomile extracts: comparative performance between free and microencapsulated forms Caleja, Cristina Cottage cheese Foeniculum vulgare Functional foods Matricaria recutita Microencapsulation |
title_short |
Cottage cheeses functionalized with fennel and chamomile extracts: comparative performance between free and microencapsulated forms |
title_full |
Cottage cheeses functionalized with fennel and chamomile extracts: comparative performance between free and microencapsulated forms |
title_fullStr |
Cottage cheeses functionalized with fennel and chamomile extracts: comparative performance between free and microencapsulated forms |
title_full_unstemmed |
Cottage cheeses functionalized with fennel and chamomile extracts: comparative performance between free and microencapsulated forms |
title_sort |
Cottage cheeses functionalized with fennel and chamomile extracts: comparative performance between free and microencapsulated forms |
author |
Caleja, Cristina |
author_facet |
Caleja, Cristina Ribeiro, Andreia Barros, Lillian Barreira, João C.M. Antonio, Amilcar L. Oliveira, Beatriz Barreiro, M.F. Ferreira, Isabel C.F.R. |
author_role |
author |
author2 |
Ribeiro, Andreia Barros, Lillian Barreira, João C.M. Antonio, Amilcar L. Oliveira, Beatriz Barreiro, M.F. Ferreira, Isabel C.F.R. |
author2_role |
author author author author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Caleja, Cristina Ribeiro, Andreia Barros, Lillian Barreira, João C.M. Antonio, Amilcar L. Oliveira, Beatriz Barreiro, M.F. Ferreira, Isabel C.F.R. |
dc.subject.por.fl_str_mv |
Cottage cheese Foeniculum vulgare Functional foods Matricaria recutita Microencapsulation |
topic |
Cottage cheese Foeniculum vulgare Functional foods Matricaria recutita Microencapsulation |
description |
Globally, there is a trend for healthy food products, preferably incorporating natural bioactive ingredients, replacing synthetic additives. From previous screening studies, extracts of Foeniculum vulgare Mill. (fennel) and Matricaria recutita L. (chamomile) maintained nutritional properties and improved the antioxidant activity of cottage cheese. Nevertheless, this effect was limited to 7 days. Accordingly, aqueous extracts of these plants were microencapsulated in alginate and incorporated into cottage cheese to achieve an extended bioactivity. Plain cottage cheese, and cheese functionalized by direct addition of free decoctions, were prepared and compared. Independently of plant species, "functionalization type" factor did not show a significant effect on the nutritional parameters, as also confirmed in the linear discriminant analysis, where these parameters were not selected as discriminating variables. Furthermore, samples functionalized with microencapsulated extracts showed higher antioxidant activity after the 7th day, thereby demonstrating that the main purpose of this experimental work was achieved. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016 2016-01-01T00:00:00Z 2018-01-25T10:00:00Z |
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/10198/15330 |
url |
http://hdl.handle.net/10198/15330 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Caleja, Cristina; Ribeiro, Andreia; Barros, Lillian; Barreira, João C.M.; Antonio, Amilcar L.; Oliveira, M. Beatriz P.P.; Barreiro, M.F.; Ferreira, Isabel C.F.R. (2016). Cottage cheeses functionalized with fennel and chamomile extracts: Comparative performance between free and microencapsulated forms. Food Chemistry. ISSN 0308-8146. 199, p. 720-726 0308-8146 10.1016/j.foodchem.2015.12.085 |
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.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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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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