Foeniculum uulgare Mill. as natural conservation enhancer and health promoter by incorporation in cottage cheese
2015
Аутори:
Caleja, CristinaBarros, Lillian
Antonio, Amilcar L.
Ćirić, Ana
Soković, Marina
Oliveira, M. Beatriz P. P.
Santos-Buelga, Celestino
Ferreira, Isabel C. F. R.
Тип документа:
Чланак у часопису (Објављена верзија)
,
© 2014 Elsevier Ltd.
Метаподаци
Приказ свих података о документуАпстракт:
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
fennelbased ingredients did not alter 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. (C)
2014 Elsevier Ltd. All rights reserved.
Кључне речи:
Foeniculum vulgare; Cottage cheese; Functional foods; Natural preserversИзвор:
Journal of Functional Foods, 2015, 12, 428-438
DOI: 10.1016/j.jff.2014.12.016
ISSN: 1756-4646