Arbutus unedo L. and Ocimum basilicum L. as sources of natural ingredients for bread functionalization

Detalhes bibliográficos
Autor(a) principal: Sallawi, Takwa
Data de Publicação: 2017
Tipo de documento: Dissertação
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10198/14435
Resumo: Mestrado com dupla diplomação com o High Institute of Biotechnology of Monastir (ISBM), Tunisia
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spelling Arbutus unedo L. and Ocimum basilicum L. as sources of natural ingredients for bread functionalizationArbutus unedo L.Ocimum basilicum L.Natural ingredientsBreadDomínio/Área Científica::Ciências Agrárias::Biotecnologia Agrária e AlimentarMestrado com dupla diplomação com o High Institute of Biotechnology of Monastir (ISBM), TunisiaThe overwhelming growth of the world population is causing direct consequences on food demands, which has forced the food industry to apply synthetic additives in order to meet the needs of the consumer and ensuring the global quality of the food products including aspect, texture and flavor. However, due to the publication of some studies describing adverse effects associated with these synthetic additives, the natural ones have been gaining increasing interest. Arbutus unedo L. (strawberry tree) fruits and Ocimum basilicum L. (basil) leaves, are important sources of bioactive natural molecules. The aim of this work was to demonstrate the antioxidant potential (free radical scavenging effect, reducing power and inhibition of lipid peroxidation), antimicrobial (antibacterial using Gram-positive and Gram-negative strains and antifungal activity) and the absence of toxicity (porcine liver primary cells) of the ethanol extracts, obtained from the previously mentioned plants by using optimal conditions (23% of ethanol in A. unedo fruits; 80% of ethanol in O. basilicum leaves). Subsequently, the enriched extracts in catechin from A. unedo fruit and rosmarinic acid from O. basilicum leaves, were incorporated as natural ingredients in bread samples, with two objectives: to functionalize bread, introducing bioactive properties; and as natural ingredients with preservation capacity. Five groups of bread samples were prepared: i) control (without natural or synthetic additives); ii) bread incorporated with A. unedo fruit extract; iii) bread incorporated with O. basilicum leaves extract; iv) bread incorporated with ascorbic acid- E300 (natural additive); and v) bread incorporated with potassium sorbate - E202 (synthetic additive). Both extracts (A. unedo fruit and O. basilicum leaves) presented antioxidant activity (EC50 values lower the 595 and 351 μg/mL, respectively), without toxicity up to the maximal tested dose (400 μg/mL), and the main compounds present were catechin and rosmarinic acid, respectively. The breads enriched with the extracts obtained from O. basilicum leaves revealed the highest DPPH scavenging activity, showing to be more effective than ascorbic acid and potassium sorbate. Regarding reducing power all brad type’s revealed similar bioactivity. Some significant differences were observed for the color and nutritional parameters analyzed, and the bread with natural extracts showed lower values for color parameters (L* and a*) when compared to the breads with the chemical Abstract 11 additives. In relation to the nutritional parameters, higher values of water were observed in the breads with A. unedo fruits and ascorbic acid, whereas the higher values of fructose, energy and ash were attributed to the bread with O. basilicum leaves and potassium sorbate. Overall, the obtained results demonstrate that these extracts could be used in the development of new bread replacing the synthetic preservatives, without interfering with the physical and nutritional characteristics.The overwhelming growth of the world population is causing direct consequences on food demands, which has forced the food industry to apply synthetic additives in order to meet the needs of the consumer and ensuring the global quality of the food products including aspect, texture and flavor. However, due to the publication of some studies describing adverse effects associated with these synthetic additives, the natural ones have been gaining increasing interest. Arbutus unedo L. (strawberry tree) fruits and Ocimum basilicum L. (basil) leaves, are important sources of bioactive natural molecules. The aim of this work was to demonstrate the antioxidant potential (free radical scavenging effect, reducing power and inhibition of lipid peroxidation), antimicrobial (antibacterial using Gram-positive and Gram-negative strains and antifungal activity) and the absence of toxicity (porcine liver primary cells) of the ethanol extracts, obtained from the previously mentioned plants by using optimal conditions (23% of ethanol in A. unedo fruits; 80% of ethanol in O. basilicum leaves). Subsequently, the enriched extracts in catechin from A. unedo fruit and rosmarinic acid from O. basilicum leaves, were incorporated as natural ingredients in bread samples, with two objectives: to functionalize bread, introducing bioactive properties; and as natural ingredients with preservation capacity. Five groups of bread samples were prepared: i) control (without natural or synthetic additives); ii) bread incorporated with A. unedo fruit extract; iii) bread incorporated with O. basilicum leaves extract; iv) bread incorporated with ascorbic acid- E300 (natural additive); and v) bread incorporated with potassium sorbate - E202 (synthetic additive). Both extracts (A. unedo fruit and O. basilicum leaves) presented antioxidant activity (EC50 values lower the 595 and 351 μg/mL, respectively), without toxicity up to the maximal tested dose (400 μg/mL), and the main compounds present were catechin and rosmarinic acid, respectively. The breads enriched with the extracts obtained from O. basilicum leaves revealed the highest DPPH scavenging activity, showing to be more effective than ascorbic acid and potassium sorbate. Regarding reducing power all brad type’s revealed similar bioactivity. Some significant differences were observed for the color and nutritional parameters analyzed, and the bread with natural extracts showed lower values for color parameters (L* and a*) when compared to the breads with the chemical Abstract 11 additives. In relation to the nutritional parameters, higher values of water were observed in the breads with A. unedo fruits and ascorbic acid, whereas the higher values of fructose, energy and ash were attributed to the bread with O. basilicum leaves and potassium sorbate. Overall, the obtained results demonstrate that these extracts could be used in the development of new bread replacing the synthetic preservatives, without interfering with the physical and nutritional characteristics.Ferreira, Isabel C.F.R.Barros, LillianLotfi, AchourBiblioteca Digital do IPBSallawi, Takwa2018-08-07T00:30:09Z201720172017-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfhttp://hdl.handle.net/10198/14435TID:201724340enginfo: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:RCAAP2023-11-21T10:33:57Zoai:bibliotecadigital.ipb.pt:10198/14435Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:04:17.944230Repositório 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 Arbutus unedo L. and Ocimum basilicum L. as sources of natural ingredients for bread functionalization
title Arbutus unedo L. and Ocimum basilicum L. as sources of natural ingredients for bread functionalization
spellingShingle Arbutus unedo L. and Ocimum basilicum L. as sources of natural ingredients for bread functionalization
Sallawi, Takwa
Arbutus unedo L.
Ocimum basilicum L.
Natural ingredients
Bread
Domínio/Área Científica::Ciências Agrárias::Biotecnologia Agrária e Alimentar
title_short Arbutus unedo L. and Ocimum basilicum L. as sources of natural ingredients for bread functionalization
title_full Arbutus unedo L. and Ocimum basilicum L. as sources of natural ingredients for bread functionalization
title_fullStr Arbutus unedo L. and Ocimum basilicum L. as sources of natural ingredients for bread functionalization
title_full_unstemmed Arbutus unedo L. and Ocimum basilicum L. as sources of natural ingredients for bread functionalization
title_sort Arbutus unedo L. and Ocimum basilicum L. as sources of natural ingredients for bread functionalization
author Sallawi, Takwa
author_facet Sallawi, Takwa
author_role author
dc.contributor.none.fl_str_mv Ferreira, Isabel C.F.R.
Barros, Lillian
Lotfi, Achour
Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Sallawi, Takwa
dc.subject.por.fl_str_mv Arbutus unedo L.
Ocimum basilicum L.
Natural ingredients
Bread
Domínio/Área Científica::Ciências Agrárias::Biotecnologia Agrária e Alimentar
topic Arbutus unedo L.
Ocimum basilicum L.
Natural ingredients
Bread
Domínio/Área Científica::Ciências Agrárias::Biotecnologia Agrária e Alimentar
description Mestrado com dupla diplomação com o High Institute of Biotechnology of Monastir (ISBM), Tunisia
publishDate 2017
dc.date.none.fl_str_mv 2017
2017
2017-01-01T00:00:00Z
2018-08-07T00:30:09Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/masterThesis
format masterThesis
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10198/14435
TID:201724340
url http://hdl.handle.net/10198/14435
identifier_str_mv TID:201724340
dc.language.iso.fl_str_mv eng
language eng
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
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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