Incorporation of tocopherol-rich extracts from mushroom mycelia into yogurt

Detalhes bibliográficos
Autor(a) principal: Bouzgarrou, Chaima
Data de Publicação: 2018
Outros Autores: Amara, Khira, Reis, Filipa S., Barreira, João C.M., Skhiri, Fethia, Chatti, Noureddine, Martins, Anabela, Barros, Lillian, 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/10198/16724
Resumo: Consumers are well-informed about food additives and it is likely that they prefer natural additives over their synthetic analogues. Antioxidants represent a major class of food preservatives, among which tocopherols stand out as one of the most important examples. Interestingly, these compounds are present in relevant amounts in the mycelia of in vitro cultured mushrooms. Accordingly, the mycelia from Ganoderma lucidum, Pleurotus ostreatus and Pleurotus eryngii were used as alternative sources of tocopherols. These extracts were incorporated into different yogurt formulations, which were further compared among each other and with yogurts containing commercial α-tocopherol (E307), regarding their nutritional parameters, fatty acid profile and antioxidant activity. The proposed approach was validated as an effective functionalization strategy, particularly in the case of the G. lucidum mycelium, which showed the highest antioxidant potential, most likely as a result of its tocopherol profile. Furthermore, yogurts prepared with each mycelium extract allowed maintaining the nutritional properties observed in the “blank” yogurt formulation.
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spelling Incorporation of tocopherol-rich extracts from mushroom mycelia into yogurtConsumers are well-informed about food additives and it is likely that they prefer natural additives over their synthetic analogues. Antioxidants represent a major class of food preservatives, among which tocopherols stand out as one of the most important examples. Interestingly, these compounds are present in relevant amounts in the mycelia of in vitro cultured mushrooms. Accordingly, the mycelia from Ganoderma lucidum, Pleurotus ostreatus and Pleurotus eryngii were used as alternative sources of tocopherols. These extracts were incorporated into different yogurt formulations, which were further compared among each other and with yogurts containing commercial α-tocopherol (E307), regarding their nutritional parameters, fatty acid profile and antioxidant activity. The proposed approach was validated as an effective functionalization strategy, particularly in the case of the G. lucidum mycelium, which showed the highest antioxidant potential, most likely as a result of its tocopherol profile. Furthermore, yogurts prepared with each mycelium extract allowed maintaining the nutritional properties observed in the “blank” yogurt formulation.The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2013), L. Barros and J. Barreira contracts. This work is funded by the European Regional Development Fund (ERDF) through the Regional Operational Program North 2020, within the scope of Project NORTE-01-0145-FEDER-023289: DeCodE and Project Mobilizador Norte-01-0247-FEDER-024479: ValorNatural®.Royal Society of ChemistryBiblioteca Digital do IPBBouzgarrou, ChaimaAmara, KhiraReis, Filipa S.Barreira, João C.M.Skhiri, FethiaChatti, NoureddineMartins, AnabelaBarros, LillianFerreira, Isabel C.F.R.2018-01-19T10:00:00Z20182018-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/16724engBouzgarrou, Chaima; Amara, Khira; Reis, Filipa S.; Barreira, João C.M.; Skhiri, Fethia; Chatti, Noureddine; Martins, Anabela; Barros, Lillian; Ferreira, Isabel C.F.R. (2018). Incorporation of tocopherol-rich extracts from mushroom mycelia into yogurt. Food and Function. ISSN 2042-6496. 9, p. 3166-31722042-649610.1039/c8fo00482jinfo: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:RCAAP2023-11-21T10:41:01Zoai:bibliotecadigital.ipb.pt:10198/16724Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:07:48.663868Repositório 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 Incorporation of tocopherol-rich extracts from mushroom mycelia into yogurt
title Incorporation of tocopherol-rich extracts from mushroom mycelia into yogurt
spellingShingle Incorporation of tocopherol-rich extracts from mushroom mycelia into yogurt
Bouzgarrou, Chaima
title_short Incorporation of tocopherol-rich extracts from mushroom mycelia into yogurt
title_full Incorporation of tocopherol-rich extracts from mushroom mycelia into yogurt
title_fullStr Incorporation of tocopherol-rich extracts from mushroom mycelia into yogurt
title_full_unstemmed Incorporation of tocopherol-rich extracts from mushroom mycelia into yogurt
title_sort Incorporation of tocopherol-rich extracts from mushroom mycelia into yogurt
author Bouzgarrou, Chaima
author_facet Bouzgarrou, Chaima
Amara, Khira
Reis, Filipa S.
Barreira, João C.M.
Skhiri, Fethia
Chatti, Noureddine
Martins, Anabela
Barros, Lillian
Ferreira, Isabel C.F.R.
author_role author
author2 Amara, Khira
Reis, Filipa S.
Barreira, João C.M.
Skhiri, Fethia
Chatti, Noureddine
Martins, Anabela
Barros, Lillian
Ferreira, Isabel C.F.R.
author2_role author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Bouzgarrou, Chaima
Amara, Khira
Reis, Filipa S.
Barreira, João C.M.
Skhiri, Fethia
Chatti, Noureddine
Martins, Anabela
Barros, Lillian
Ferreira, Isabel C.F.R.
description Consumers are well-informed about food additives and it is likely that they prefer natural additives over their synthetic analogues. Antioxidants represent a major class of food preservatives, among which tocopherols stand out as one of the most important examples. Interestingly, these compounds are present in relevant amounts in the mycelia of in vitro cultured mushrooms. Accordingly, the mycelia from Ganoderma lucidum, Pleurotus ostreatus and Pleurotus eryngii were used as alternative sources of tocopherols. These extracts were incorporated into different yogurt formulations, which were further compared among each other and with yogurts containing commercial α-tocopherol (E307), regarding their nutritional parameters, fatty acid profile and antioxidant activity. The proposed approach was validated as an effective functionalization strategy, particularly in the case of the G. lucidum mycelium, which showed the highest antioxidant potential, most likely as a result of its tocopherol profile. Furthermore, yogurts prepared with each mycelium extract allowed maintaining the nutritional properties observed in the “blank” yogurt formulation.
publishDate 2018
dc.date.none.fl_str_mv 2018-01-19T10:00:00Z
2018
2018-01-01T00:00:00Z
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/10198/16724
url http://hdl.handle.net/10198/16724
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Bouzgarrou, Chaima; Amara, Khira; Reis, Filipa S.; Barreira, João C.M.; Skhiri, Fethia; Chatti, Noureddine; Martins, Anabela; Barros, Lillian; Ferreira, Isabel C.F.R. (2018). Incorporation of tocopherol-rich extracts from mushroom mycelia into yogurt. Food and Function. ISSN 2042-6496. 9, p. 3166-3172
2042-6496
10.1039/c8fo00482j
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
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dc.publisher.none.fl_str_mv Royal Society of Chemistry
publisher.none.fl_str_mv Royal Society of Chemistry
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instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
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reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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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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