Foeniculum vulgare Mill. as natural conservation enhancer and health promoter by incorporation in cottage cheese

Detalhes bibliográficos
Autor(a) principal: Caleja, Cristina
Data de Publicação: 2015
Outros Autores: Barros, Lillian, Antonio, Amilcar L., Ćirić, Ana, Soković, Marina, Oliveira, Beatriz, Santos-Buelga, Celestino, 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/10198/12062
Resumo: Food industry is focused on the development of novel functional foods containing health promoting natural ingredients, avoiding the potential harm of synthetic food additives. In the present work, the antioxidant and antimicrobial potential of Foeniculum vulgare Mill. (fennel) decoction (phenolic-enriched extract) was evaluated; after chemical characterization of the extract by HPLC-DAD-ESI/MS, it was used as natural ingredient in cottage cheese samples for two purposes: increase shelf life and bring bioactive properties. The incorporation of fennel-based ingredients did not altered significantly the nutritional characteristics of control cottage cheese (without fennel-based ingredients), but avoided the increase in yellowness (after 7 days of storage), and the decrease in lactose content (after 14 days of storage) observed in control samples. Control samples after 14 days of storage, were the only ones showing signs of degradation. Furthermore, the incorporation of the fennel decoction improved the antioxidant properties of cottage cheese, up to 14 days of storage. Overall, fennel decoction can be used as a natural conservation enhancer in cottage cheese, while bringing antioxidant properties to the final product.
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spelling Foeniculum vulgare Mill. as natural conservation enhancer and health promoter by incorporation in cottage cheeseFoeniculum vulgareCottage cheeseFunctional foodsNatural preserversFood industry is focused on the development of novel functional foods containing health promoting natural ingredients, avoiding the potential harm of synthetic food additives. In the present work, the antioxidant and antimicrobial potential of Foeniculum vulgare Mill. (fennel) decoction (phenolic-enriched extract) was evaluated; after chemical characterization of the extract by HPLC-DAD-ESI/MS, it was used as natural ingredient in cottage cheese samples for two purposes: increase shelf life and bring bioactive properties. The incorporation of fennel-based ingredients did not altered significantly the nutritional characteristics of control cottage cheese (without fennel-based ingredients), but avoided the increase in yellowness (after 7 days of storage), and the decrease in lactose content (after 14 days of storage) observed in control samples. Control samples after 14 days of storage, were the only ones showing signs of degradation. Furthermore, the incorporation of the fennel decoction improved the antioxidant properties of cottage cheese, up to 14 days of storage. Overall, fennel decoction can be used as a natural conservation enhancer in cottage cheese, while bringing antioxidant properties to the final product.Acknowledgements The authors are grateful to project PRODER nº 46577- PlantLact for financial support and to Foundation for Science and Technology (FCT, Portugal) for C. Caleja PhD grant (SFRH/BD/93007/2013) and L. Barros research contract. To Márcio Carocho for the collaboration in the incorporation of the fennel decoction in cottage cheese samples. The authors also thank to Ms Clarinda Paixão, from Américo Duarte Paixão Lda, for providing the plant samples.The authors are grateful to project PRODER nº 46577- PlantLact for financial support and to Foundation for Science and Technology (FCT, Portugal) for C. Caleja PhD grant (SFRH/BD/93007/2013) and L. Barros research contract. To Márcio Carocho for the collaboration in the incorporation of the fennel decoction in cottage cheese samples. The authors also thank to Ms Clarinda Paixão, from Américo Duarte Paixão Lda, for providing the plant samples.Biblioteca Digital do IPBCaleja, CristinaBarros, LillianAntonio, Amilcar L.Ćirić, AnaSoković, MarinaOliveira, BeatrizSantos-Buelga, CelestinoFerreira, Isabel C.F.R.2015-08-14T10:34:37Z20152015-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfapplication/pdfhttp://hdl.handle.net/10198/12062engCaleja, Cristina; Barros, Lillian; Antonio, Amilcar L.; Ciric, Ana Maria; Sokovic, Marina; Oliveira, M.B.P.P.; Santos-Buelga, Celestino; Ferreira, Isabel C.F.R. (2015). Foeniculum vulgare Mill. as natural conservation enhancer and health promoter by incorporation in cottage cheese. Journal of Functional Foods. ISSN 1756-4646. 12, p. 428-4381756-464610.1016/j.jff.2014.12.016info: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:RCAAP2023-11-21T10:28:15Zoai:bibliotecadigital.ipb.pt:10198/12062Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:02:28.625285Repositório 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 Foeniculum vulgare Mill. as natural conservation enhancer and health promoter by incorporation in cottage cheese
title Foeniculum vulgare Mill. as natural conservation enhancer and health promoter by incorporation in cottage cheese
spellingShingle Foeniculum vulgare Mill. as natural conservation enhancer and health promoter by incorporation in cottage cheese
Caleja, Cristina
Foeniculum vulgare
Cottage cheese
Functional foods
Natural preservers
title_short Foeniculum vulgare Mill. as natural conservation enhancer and health promoter by incorporation in cottage cheese
title_full Foeniculum vulgare Mill. as natural conservation enhancer and health promoter by incorporation in cottage cheese
title_fullStr Foeniculum vulgare Mill. as natural conservation enhancer and health promoter by incorporation in cottage cheese
title_full_unstemmed Foeniculum vulgare Mill. as natural conservation enhancer and health promoter by incorporation in cottage cheese
title_sort Foeniculum vulgare Mill. as natural conservation enhancer and health promoter by incorporation in cottage cheese
author Caleja, Cristina
author_facet Caleja, Cristina
Barros, Lillian
Antonio, Amilcar L.
Ćirić, Ana
Soković, Marina
Oliveira, Beatriz
Santos-Buelga, Celestino
Ferreira, Isabel C.F.R.
author_role author
author2 Barros, Lillian
Antonio, Amilcar L.
Ćirić, Ana
Soković, Marina
Oliveira, Beatriz
Santos-Buelga, Celestino
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
Barros, Lillian
Antonio, Amilcar L.
Ćirić, Ana
Soković, Marina
Oliveira, Beatriz
Santos-Buelga, Celestino
Ferreira, Isabel C.F.R.
dc.subject.por.fl_str_mv Foeniculum vulgare
Cottage cheese
Functional foods
Natural preservers
topic Foeniculum vulgare
Cottage cheese
Functional foods
Natural preservers
description Food industry is focused on the development of novel functional foods containing health promoting natural ingredients, avoiding the potential harm of synthetic food additives. In the present work, the antioxidant and antimicrobial potential of Foeniculum vulgare Mill. (fennel) decoction (phenolic-enriched extract) was evaluated; after chemical characterization of the extract by HPLC-DAD-ESI/MS, it was used as natural ingredient in cottage cheese samples for two purposes: increase shelf life and bring bioactive properties. The incorporation of fennel-based ingredients did not altered significantly the nutritional characteristics of control cottage cheese (without fennel-based ingredients), but avoided the increase in yellowness (after 7 days of storage), and the decrease in lactose content (after 14 days of storage) observed in control samples. Control samples after 14 days of storage, were the only ones showing signs of degradation. Furthermore, the incorporation of the fennel decoction improved the antioxidant properties of cottage cheese, up to 14 days of storage. Overall, fennel decoction can be used as a natural conservation enhancer in cottage cheese, while bringing antioxidant properties to the final product.
publishDate 2015
dc.date.none.fl_str_mv 2015-08-14T10:34:37Z
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/10198/12062
url http://hdl.handle.net/10198/12062
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Caleja, Cristina; Barros, Lillian; Antonio, Amilcar L.; Ciric, Ana Maria; Sokovic, Marina; Oliveira, M.B.P.P.; Santos-Buelga, Celestino; Ferreira, Isabel C.F.R. (2015). Foeniculum vulgare Mill. as natural conservation enhancer and health promoter by incorporation in cottage cheese. Journal of Functional Foods. ISSN 1756-4646. 12, p. 428-438
1756-4646
10.1016/j.jff.2014.12.016
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.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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