TY  - JOUR
AU  - Garcia-Oliveira, Paula
AU  - Carreira-Casais, Anxo
AU  - Pereira, Eliana
AU  - Dias, Maria Inês
AU  - Pereira, Carla
AU  - Calhelha, Ricardo C
AU  - Stojković, Dejan
AU  - Soković, Marina
AU  - Simal-Gandara, Jesus
AU  - Prieto, Miguel A
AU  - Caleja, Cristina
AU  - Barros, Lillian
PY  - 2022
UR  - http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=PMC9571014
UR  - http://radar.ibiss.bg.ac.rs/handle/123456789/5170
AB  - Several scientific studies have been proving the bioactive effects of many aromatic and medicinal plants associated with the presence of a high number of bioactive compounds, namely phenolic compounds. The antioxidant, anti-inflammatory, and antimicrobial capacities of these molecules have aroused high interest in some industrial sectors, including food, pharmaceuticals, and cosmetics. This work aimed to determine the phenolic profiles of the infusions and hydroethanolic extracts of five plants (Carpobrotus edulis, Genista tridentata, Verbascum sinuatum, Cytisus multiflorus, and Calluna vulgaris) that have been employed in many traditional preparations. In addition, the antioxidant, antimicrobial, anti-inflammatory, and anti-tumoral activity of each different preparation was evaluated using in vitro assays. The HPLC-DAD-ESI/MS profile revealed the presence of eighty phenolic compounds, belonging to seven different families of compounds. Regarding antioxidant properties, the hydroethanolic extract of C. edulis showed a potent effect in the TBARS assay (IC50 = 1.20 µg/mL), while G. tridentata hydroethanolic extract achieved better results in the OxHLIA test (IC50 = 76 µg/mL). For cytotoxic and anti-inflammatory results, V. sinuatum infusions stood out significantly, with GI50 = 59.1-92.1 µg/mL and IC50 = 121.1 µg/mL, respectively. Finally, C. edulis hydroethanolic extract displayed the most relevant antibacterial activity, showing MBC values of 0.25-1 mg/mL, while G. tridentata hydroethanolic extract exerted the greatest antifungal effects (MFC of 0.5-1 mg/mL). The results of this study deepen the knowledge of the phenolic profiles and also provide evidence on the bioactive properties of the species selected, which could be considered highly valuable options for research and application in several sectors, namely food, cosmetics, and pharmaceuticals.
PB  - Basel: MDPI
T2  - Molecules
T1  - From Tradition to Health: Chemical and Bioactive Characterization of Five Traditional Plants
IS  - 19
VL  - 27
DO  - 10.3390/molecules27196495
ER  - 

@article{
author = "Garcia-Oliveira, Paula and Carreira-Casais, Anxo and Pereira, Eliana and Dias, Maria Inês and Pereira, Carla and Calhelha, Ricardo C and Stojković, Dejan and Soković, Marina and Simal-Gandara, Jesus and Prieto, Miguel A and Caleja, Cristina and Barros, Lillian",
year = "2022",
abstract = "Several scientific studies have been proving the bioactive effects of many aromatic and medicinal plants associated with the presence of a high number of bioactive compounds, namely phenolic compounds. The antioxidant, anti-inflammatory, and antimicrobial capacities of these molecules have aroused high interest in some industrial sectors, including food, pharmaceuticals, and cosmetics. This work aimed to determine the phenolic profiles of the infusions and hydroethanolic extracts of five plants (Carpobrotus edulis, Genista tridentata, Verbascum sinuatum, Cytisus multiflorus, and Calluna vulgaris) that have been employed in many traditional preparations. In addition, the antioxidant, antimicrobial, anti-inflammatory, and anti-tumoral activity of each different preparation was evaluated using in vitro assays. The HPLC-DAD-ESI/MS profile revealed the presence of eighty phenolic compounds, belonging to seven different families of compounds. Regarding antioxidant properties, the hydroethanolic extract of C. edulis showed a potent effect in the TBARS assay (IC50 = 1.20 µg/mL), while G. tridentata hydroethanolic extract achieved better results in the OxHLIA test (IC50 = 76 µg/mL). For cytotoxic and anti-inflammatory results, V. sinuatum infusions stood out significantly, with GI50 = 59.1-92.1 µg/mL and IC50 = 121.1 µg/mL, respectively. Finally, C. edulis hydroethanolic extract displayed the most relevant antibacterial activity, showing MBC values of 0.25-1 mg/mL, while G. tridentata hydroethanolic extract exerted the greatest antifungal effects (MFC of 0.5-1 mg/mL). The results of this study deepen the knowledge of the phenolic profiles and also provide evidence on the bioactive properties of the species selected, which could be considered highly valuable options for research and application in several sectors, namely food, cosmetics, and pharmaceuticals.",
publisher = "Basel: MDPI",
journal = "Molecules",
title = "From Tradition to Health: Chemical and Bioactive Characterization of Five Traditional Plants",
number = "19",
volume = "27",
doi = "10.3390/molecules27196495"
}

Garcia-Oliveira, P., Carreira-Casais, A., Pereira, E., Dias, M. I., Pereira, C., Calhelha, R. C., Stojković, D., Soković, M., Simal-Gandara, J., Prieto, M. A., Caleja, C.,& Barros, L.. (2022). From Tradition to Health: Chemical and Bioactive Characterization of Five Traditional Plants. in Molecules
Basel: MDPI., 27(19).
https://doi.org/10.3390/molecules27196495

Garcia-Oliveira P, Carreira-Casais A, Pereira E, Dias MI, Pereira C, Calhelha RC, Stojković D, Soković M, Simal-Gandara J, Prieto MA, Caleja C, Barros L. From Tradition to Health: Chemical and Bioactive Characterization of Five Traditional Plants. in Molecules. 2022;27(19).
doi:10.3390/molecules27196495 .

Garcia-Oliveira, Paula, Carreira-Casais, Anxo, Pereira, Eliana, Dias, Maria Inês, Pereira, Carla, Calhelha, Ricardo C, Stojković, Dejan, Soković, Marina, Simal-Gandara, Jesus, Prieto, Miguel A, Caleja, Cristina, Barros, Lillian, "From Tradition to Health: Chemical and Bioactive Characterization of Five Traditional Plants" in Molecules, 27, no. 19 (2022),
https://doi.org/10.3390/molecules27196495 . .

TY  - CONF
AU  - Kostić, Marina
AU  - Ivanov, Marija
AU  - Ćirić, Ana
AU  - Caleja, Cristina
AU  - Pereira, Eliana
AU  - Barros, Lillian
AU  - Stojković, Dejan
AU  - Soković, Marina
AU  - Glamočlija, Jasmina
PY  - 2022
UR  - http://radar.ibiss.bg.ac.rs/handle/123456789/5156
AB  - Mushrooms are highly appreciated for their nutritional value and therapeutic effects. They have found wide application in pharmacy, medicine and as nutraceuticals, mostly due to the synergistic activity of their bioactive compounds. This study aimed to investigate the chemical composition and antioxidant, antibacterial, antibiofilm, and cytotoxic potential of L. piperatus and L. vellereus wild growing mushrooms from Serbia. Mannitol and trehalose were the most abundant free sugars and malic and citric acid were the major organic acids detected. The four tocopherol isoforms were found in L. piperatus, and the β-tocopherol was the only tocopherol isoform found in the L. vellereus fruiting body. Regarding phenolic compounds, cinnamic and protocatechinic acids were identified in the prepared methanolic and ethanolic extracts, which displayed antioxidant activity through the inhibition of thiobarbituric acid reactive substances (TBARS) formation (IC50 0.30-1.39 mg/mL). Antibacterial activity of Lactarius ethanolic and methanolic extracts was investigated against bacteria isolated from tonsils from the patient with chronic tonsillitis. All tested extracts demonstrated promising results regarding antibacterial and antibiofim activity. In both extracts, the most promising activity was observed for Streptococcus spp. (0.40–6.25 mg/mL as the minimal inhibitory concentration). Ethanolic extracts of tested mushrooms showed a stronger potential to inhibit the formation of Staphylococcus aureus biofilm then methanolic. L. vellereus ethanolic extract showed highest inhibition activity (86%) against S. aureus biofilm formation. Citotoxic potential of L. piperatus and L. vellereus extracts were examined against four tumor cell lines (HeLa, MCF-7, HepG2, NCI-H460) and porcine liver primary culture - PLP2. The most promising cytotoxic effect was caused by the L. vellereus ethanolic extract on cervical carcinoma cell line (HeLa). However, extensive screening of biological activities is needed in future studies that will allow the exploitation of these mushrooms at an industrial level, taking advantage of its benefits for human health.
PB  - Belgrade: European Hygienic Engineering and Design Group (EHEDG) - Regional Section Serbia
C3  - Electronic book of abstracts: 11th International Medicinal mushroom conference IMMC11; 2022 Sep 27-30; Belgrade, Serbia
T1  - Chemical composition and biological activity of two Lactarius species from Serbia.
SP  - 102
EP  - 103
UR  - https://hdl.handle.net/21.15107/rcub_ibiss_5156
ER  - 

@conference{
author = "Kostić, Marina and Ivanov, Marija and Ćirić, Ana and Caleja, Cristina and Pereira, Eliana and Barros, Lillian and Stojković, Dejan and Soković, Marina and Glamočlija, Jasmina",
year = "2022",
abstract = "Mushrooms are highly appreciated for their nutritional value and therapeutic effects. They have found wide application in pharmacy, medicine and as nutraceuticals, mostly due to the synergistic activity of their bioactive compounds. This study aimed to investigate the chemical composition and antioxidant, antibacterial, antibiofilm, and cytotoxic potential of L. piperatus and L. vellereus wild growing mushrooms from Serbia. Mannitol and trehalose were the most abundant free sugars and malic and citric acid were the major organic acids detected. The four tocopherol isoforms were found in L. piperatus, and the β-tocopherol was the only tocopherol isoform found in the L. vellereus fruiting body. Regarding phenolic compounds, cinnamic and protocatechinic acids were identified in the prepared methanolic and ethanolic extracts, which displayed antioxidant activity through the inhibition of thiobarbituric acid reactive substances (TBARS) formation (IC50 0.30-1.39 mg/mL). Antibacterial activity of Lactarius ethanolic and methanolic extracts was investigated against bacteria isolated from tonsils from the patient with chronic tonsillitis. All tested extracts demonstrated promising results regarding antibacterial and antibiofim activity. In both extracts, the most promising activity was observed for Streptococcus spp. (0.40–6.25 mg/mL as the minimal inhibitory concentration). Ethanolic extracts of tested mushrooms showed a stronger potential to inhibit the formation of Staphylococcus aureus biofilm then methanolic. L. vellereus ethanolic extract showed highest inhibition activity (86%) against S. aureus biofilm formation. Citotoxic potential of L. piperatus and L. vellereus extracts were examined against four tumor cell lines (HeLa, MCF-7, HepG2, NCI-H460) and porcine liver primary culture - PLP2. The most promising cytotoxic effect was caused by the L. vellereus ethanolic extract on cervical carcinoma cell line (HeLa). However, extensive screening of biological activities is needed in future studies that will allow the exploitation of these mushrooms at an industrial level, taking advantage of its benefits for human health.",
publisher = "Belgrade: European Hygienic Engineering and Design Group (EHEDG) - Regional Section Serbia",
journal = "Electronic book of abstracts: 11th International Medicinal mushroom conference IMMC11; 2022 Sep 27-30; Belgrade, Serbia",
title = "Chemical composition and biological activity of two Lactarius species from Serbia.",
pages = "102-103",
url = "https://hdl.handle.net/21.15107/rcub_ibiss_5156"
}

Kostić, M., Ivanov, M., Ćirić, A., Caleja, C., Pereira, E., Barros, L., Stojković, D., Soković, M.,& Glamočlija, J.. (2022). Chemical composition and biological activity of two Lactarius species from Serbia.. in Electronic book of abstracts: 11th International Medicinal mushroom conference IMMC11; 2022 Sep 27-30; Belgrade, Serbia
Belgrade: European Hygienic Engineering and Design Group (EHEDG) - Regional Section Serbia., 102-103.
https://hdl.handle.net/21.15107/rcub_ibiss_5156

Kostić M, Ivanov M, Ćirić A, Caleja C, Pereira E, Barros L, Stojković D, Soković M, Glamočlija J. Chemical composition and biological activity of two Lactarius species from Serbia.. in Electronic book of abstracts: 11th International Medicinal mushroom conference IMMC11; 2022 Sep 27-30; Belgrade, Serbia. 2022;:102-103.
https://hdl.handle.net/21.15107/rcub_ibiss_5156 .

Kostić, Marina, Ivanov, Marija, Ćirić, Ana, Caleja, Cristina, Pereira, Eliana, Barros, Lillian, Stojković, Dejan, Soković, Marina, Glamočlija, Jasmina, "Chemical composition and biological activity of two Lactarius species from Serbia." in Electronic book of abstracts: 11th International Medicinal mushroom conference IMMC11; 2022 Sep 27-30; Belgrade, Serbia (2022):102-103,
https://hdl.handle.net/21.15107/rcub_ibiss_5156 .

TY  - JOUR
AU  - Moreira, Bruna
AU  - Pereira, Eliana
AU  - Finimundy, Tiane C.
AU  - Pinela, José
AU  - Calhelha, Ricardo C.
AU  - Carocho, Márcio
AU  - Stojković, Dejan
AU  - Soković, Marina
AU  - Ferreira, Isabel C. F. R.
AU  - Caleja, Cristina
AU  - Barros, Lillian
PY  - 2022
UR  - http://xlink.rsc.org/?DOI=D2FO00657J
UR  - http://radar.ibiss.bg.ac.rs/handle/123456789/5120
AB  - Pineapple is a tropical fruit consumed fresh or processed into various food products. However, the peel and crown of this fruit are not industrially exploited, thus generating tons of by-products that represent an economic and environmental concern. In order to promote the upcycling of these by-products, this work aimed to characterize the phenolic profile of its hydroethanolic extracts obtained from pineapple peel and crown leaves and to evaluate their in vitro bioactivity. The HPLC-DAD-ESI/MS analysis allowed the identification of 25 phenolic compounds, including phenolic acids and flavonoids. The antioxidant, cytotoxic, and antimicrobial activity assays highlighted the peel extract as the most promising and, therefore, it was incorporated into a traditional Portuguese pastry cake as a functional ingredient. The nutritional parameters of the developed food were not affected by the incorporation of the extract, but it promoted the antioxidant activity during its shelf-life. Overall, pineapple peel and crown appeared as promising by-products to be exploited by the food industry, which can be achieved through a circular economy approach.
PB  - Cambridge: Royal Society of Chemistry
T2  - Food & Function
T1  - Pineapple by-products as a source of bioactive compounds with potential for industrial food application.
IS  - 19
VL  - 13
DO  - 10.1039/d2fo00657j
SP  - 9959
EP  - 9972
ER  - 

@article{
author = "Moreira, Bruna and Pereira, Eliana and Finimundy, Tiane C. and Pinela, José and Calhelha, Ricardo C. and Carocho, Márcio and Stojković, Dejan and Soković, Marina and Ferreira, Isabel C. F. R. and Caleja, Cristina and Barros, Lillian",
year = "2022",
abstract = "Pineapple is a tropical fruit consumed fresh or processed into various food products. However, the peel and crown of this fruit are not industrially exploited, thus generating tons of by-products that represent an economic and environmental concern. In order to promote the upcycling of these by-products, this work aimed to characterize the phenolic profile of its hydroethanolic extracts obtained from pineapple peel and crown leaves and to evaluate their in vitro bioactivity. The HPLC-DAD-ESI/MS analysis allowed the identification of 25 phenolic compounds, including phenolic acids and flavonoids. The antioxidant, cytotoxic, and antimicrobial activity assays highlighted the peel extract as the most promising and, therefore, it was incorporated into a traditional Portuguese pastry cake as a functional ingredient. The nutritional parameters of the developed food were not affected by the incorporation of the extract, but it promoted the antioxidant activity during its shelf-life. Overall, pineapple peel and crown appeared as promising by-products to be exploited by the food industry, which can be achieved through a circular economy approach.",
publisher = "Cambridge: Royal Society of Chemistry",
journal = "Food & Function",
title = "Pineapple by-products as a source of bioactive compounds with potential for industrial food application.",
number = "19",
volume = "13",
doi = "10.1039/d2fo00657j",
pages = "9959-9972"
}

Moreira, B., Pereira, E., Finimundy, T. C., Pinela, J., Calhelha, R. C., Carocho, M., Stojković, D., Soković, M., Ferreira, I. C. F. R., Caleja, C.,& Barros, L.. (2022). Pineapple by-products as a source of bioactive compounds with potential for industrial food application.. in Food & Function
Cambridge: Royal Society of Chemistry., 13(19), 9959-9972.
https://doi.org/10.1039/d2fo00657j

Moreira B, Pereira E, Finimundy TC, Pinela J, Calhelha RC, Carocho M, Stojković D, Soković M, Ferreira ICFR, Caleja C, Barros L. Pineapple by-products as a source of bioactive compounds with potential for industrial food application.. in Food & Function. 2022;13(19):9959-9972.
doi:10.1039/d2fo00657j .

Moreira, Bruna, Pereira, Eliana, Finimundy, Tiane C., Pinela, José, Calhelha, Ricardo C., Carocho, Márcio, Stojković, Dejan, Soković, Marina, Ferreira, Isabel C. F. R., Caleja, Cristina, Barros, Lillian, "Pineapple by-products as a source of bioactive compounds with potential for industrial food application." in Food & Function, 13, no. 19 (2022):9959-9972,
https://doi.org/10.1039/d2fo00657j . .

TY  - JOUR
AU  - Mascoloti Spréa, Rafael
AU  - Caleja, Cristina
AU  - Pinela, José
AU  - Tiane C., Finimundya
AU  - Calhelha, Ricardo C.
AU  - Kostić, Marina
AU  - Soković, Marina
AU  - Prieto, Miguel A.
AU  - Pereira, Eliana
AU  - Amarala, Joana S.
AU  - Barros, Lillian
PY  - 2022
UR  - http://radar.ibiss.bg.ac.rs/handle/123456789/5147
AB  - Medicinal and aromatic plants (MAP) have been described as a source of phenolic compounds with potential as antioxidant, antiproliferative and antimicrobial agents. MAP from the Lamiaceae family (Origanum vulgare L., Thymus vulgaris L., Ocimum basilicum L., Salvia officinalis L., Melissa officinalis L., and Matricaria chamomilla L.) were selected to perform a phytochemical and biological screening for their further exploitation as natural bioactive ingredients. The total content of phenolic compounds varied from 184.02 mg/g extract in M. officinalis to 17.97 mg/g extract in M. chamomilla. Caffeic and rosmarinic acids were the main phenolic acids found in the respective hydroalcoholic extracts. The extracts showed a promising antioxidant activity in vitro, being related the phenolic compositions of the extracts, furthermore, all extracts being able to combat lipid peroxidation in TBARS assays with an IC50 under 26 μg/mL, moreover all the plant extract has prevented the oxidative haemolysis in OxHLIA assays at concentrations below 67 μg/mL in a Δt 60 min and under 118 μg/mL for a Δt 120 min. Regarding to the bactericidal and fungicidal action the plant extracts were able to inhibit growth against bacteria associated with food hazards, such as Salmonella typhimurium (MIC < 1) and Listeria monocytogenes (MIC < 1), regarding to fungicidal activity it can be highlighted the MIC values under to 0.25 for Aspergillus versicolor and Trichoderma viride. Overall, the selected Lamiaceae plants stood out as a source of active phytochemicals that can be used by different industries, such as food and cosmetics.
PB  - Amsterdam : Elsevier
T2  - Food Research International
T1  - Comparative study on the phenolic composition and in vitro bioactivity of medicinal and aromatic plants from the Lamiaceae family
VL  - 161
DO  - 10.1016/j.foodres.2022.111875
SP  - 111875
ER  - 

@article{
author = "Mascoloti Spréa, Rafael and Caleja, Cristina and Pinela, José and Tiane C., Finimundya and Calhelha, Ricardo C. and Kostić, Marina and Soković, Marina and Prieto, Miguel A. and Pereira, Eliana and Amarala, Joana S. and Barros, Lillian",
year = "2022",
abstract = "Medicinal and aromatic plants (MAP) have been described as a source of phenolic compounds with potential as antioxidant, antiproliferative and antimicrobial agents. MAP from the Lamiaceae family (Origanum vulgare L., Thymus vulgaris L., Ocimum basilicum L., Salvia officinalis L., Melissa officinalis L., and Matricaria chamomilla L.) were selected to perform a phytochemical and biological screening for their further exploitation as natural bioactive ingredients. The total content of phenolic compounds varied from 184.02 mg/g extract in M. officinalis to 17.97 mg/g extract in M. chamomilla. Caffeic and rosmarinic acids were the main phenolic acids found in the respective hydroalcoholic extracts. The extracts showed a promising antioxidant activity in vitro, being related the phenolic compositions of the extracts, furthermore, all extracts being able to combat lipid peroxidation in TBARS assays with an IC50 under 26 μg/mL, moreover all the plant extract has prevented the oxidative haemolysis in OxHLIA assays at concentrations below 67 μg/mL in a Δt 60 min and under 118 μg/mL for a Δt 120 min. Regarding to the bactericidal and fungicidal action the plant extracts were able to inhibit growth against bacteria associated with food hazards, such as Salmonella typhimurium (MIC < 1) and Listeria monocytogenes (MIC < 1), regarding to fungicidal activity it can be highlighted the MIC values under to 0.25 for Aspergillus versicolor and Trichoderma viride. Overall, the selected Lamiaceae plants stood out as a source of active phytochemicals that can be used by different industries, such as food and cosmetics.",
publisher = "Amsterdam : Elsevier",
journal = "Food Research International",
title = "Comparative study on the phenolic composition and in vitro bioactivity of medicinal and aromatic plants from the Lamiaceae family",
volume = "161",
doi = "10.1016/j.foodres.2022.111875",
pages = "111875"
}

Mascoloti Spréa, R., Caleja, C., Pinela, J., Tiane C., F., Calhelha, R. C., Kostić, M., Soković, M., Prieto, M. A., Pereira, E., Amarala, J. S.,& Barros, L.. (2022). Comparative study on the phenolic composition and in vitro bioactivity of medicinal and aromatic plants from the Lamiaceae family. in Food Research International
Amsterdam : Elsevier., 161, 111875.
https://doi.org/10.1016/j.foodres.2022.111875

Mascoloti Spréa R, Caleja C, Pinela J, Tiane C. F, Calhelha RC, Kostić M, Soković M, Prieto MA, Pereira E, Amarala JS, Barros L. Comparative study on the phenolic composition and in vitro bioactivity of medicinal and aromatic plants from the Lamiaceae family. in Food Research International. 2022;161:111875.
doi:10.1016/j.foodres.2022.111875 .

Mascoloti Spréa, Rafael, Caleja, Cristina, Pinela, José, Tiane C., Finimundya, Calhelha, Ricardo C., Kostić, Marina, Soković, Marina, Prieto, Miguel A., Pereira, Eliana, Amarala, Joana S., Barros, Lillian, "Comparative study on the phenolic composition and in vitro bioactivity of medicinal and aromatic plants from the Lamiaceae family" in Food Research International, 161 (2022):111875,
https://doi.org/10.1016/j.foodres.2022.111875 . .

TY  - JOUR
AU  - Nunes Silva, Beatriz
AU  - Cadavez, Vasco
AU  - Caleja, Cristina
AU  - Pereira, Eliana
AU  - Calhelha, Ricardo C.
AU  - Pinela, José
AU  - Kostić, Marina
AU  - Soković, Marina
AU  - Teixeira, José A.
AU  - Barros, Lillian
AU  - Gonzales-Barron, Ursula
PY  - 2021
UR  - http://radar.ibiss.bg.ac.rs/handle/123456789/4931
AB  - Plant extracts have potential as food additives. In this sense, this work aimed to study the bioactivities of plant extracts and their ability as health-promoting additives.

Lavender, lemon balm, basil, tarragon, sage, and spearmint dry aerial parts were mechanically ground. Three extraction methods were tested: infusion and decoction, using distilled water as solvent and a sample/solvent ratio of 1:100; and hydroethanolic extraction, using ethanol 80% (v/v) as solvent and a sample/solvent ratio of 1:60.

The extracts obtained were evaluated for their antimicrobial and antifungal activities, by a microdilution method. The antioxidant activity was evaluated through the lipid peroxidation inhibition assay (TBARS) and the oxidative haemolysis inhibition assay (OxHLIA). Cytotoxic activity was evaluated in tumour and non-tumour cell lines using the sulforhodamine B method, and anti-inflammatory activity in lipopolysaccharide-activated RAW 264.7 macrophages by the ability to inhibit NO production.

The results showed that all extracts exhibited antimicrobial activity against six pathogens tested (MIC ≤ 2 mg/mL) and antifungal capacity against, at least, five fungi (MFC ≤ 1 mg/mL).

In the TBARS evaluation, lemon balm infusion (125±2 μg/mL) and hydroethanolic extracts of spearmint (132±5 μg/mL) and lavender (177±4 μg/mL) presented the highest activities. In the OxHLIA assay, sage decoction (8.9±0.4 μg/mL) and hydroethanolic extracts of spearmint (12.5±0.2 μg/mL) and lemon balm (13.5±0.4 μg/mL) showed the best capacities to inhibit oxidative haemolysis.

Regarding the anti-inflammatory activity, only the extracts of spearmint and basil, and the decoction and hydroethanolic extracts of tarragon, showed promising results (GI50<89 μg/mL). As for the cytotoxicity assay, most extracts (except those of tarragon and the infusion and decoction of basil) revealed anti-proliferative capacity in the AGS, CaCo, and HeLa tumour lines (GI50<400 μg/mL).

These outcomes provide insight on the bioactivity of numerous herbal extracts, emphasising their value as food additives to prevent spoilage and deliver beneficial health effects.
PB  - Basel: MDPI
T2  - Proceesings: The 2nd International Electronic Conference on Foods - "Future Foods and Food Technologies for a Sustainable World"; 2021 Oct 15-30; Online
T1  - Plant extracts as potential bioactive food additives
DO  - 10.3390/Foods2021-11010
SP  - 11010
ER  - 

@article{
author = "Nunes Silva, Beatriz and Cadavez, Vasco and Caleja, Cristina and Pereira, Eliana and Calhelha, Ricardo C. and Pinela, José and Kostić, Marina and Soković, Marina and Teixeira, José A. and Barros, Lillian and Gonzales-Barron, Ursula",
year = "2021",
abstract = "Plant extracts have potential as food additives. In this sense, this work aimed to study the bioactivities of plant extracts and their ability as health-promoting additives.

Lavender, lemon balm, basil, tarragon, sage, and spearmint dry aerial parts were mechanically ground. Three extraction methods were tested: infusion and decoction, using distilled water as solvent and a sample/solvent ratio of 1:100; and hydroethanolic extraction, using ethanol 80% (v/v) as solvent and a sample/solvent ratio of 1:60.

The extracts obtained were evaluated for their antimicrobial and antifungal activities, by a microdilution method. The antioxidant activity was evaluated through the lipid peroxidation inhibition assay (TBARS) and the oxidative haemolysis inhibition assay (OxHLIA). Cytotoxic activity was evaluated in tumour and non-tumour cell lines using the sulforhodamine B method, and anti-inflammatory activity in lipopolysaccharide-activated RAW 264.7 macrophages by the ability to inhibit NO production.

The results showed that all extracts exhibited antimicrobial activity against six pathogens tested (MIC ≤ 2 mg/mL) and antifungal capacity against, at least, five fungi (MFC ≤ 1 mg/mL).

In the TBARS evaluation, lemon balm infusion (125±2 μg/mL) and hydroethanolic extracts of spearmint (132±5 μg/mL) and lavender (177±4 μg/mL) presented the highest activities. In the OxHLIA assay, sage decoction (8.9±0.4 μg/mL) and hydroethanolic extracts of spearmint (12.5±0.2 μg/mL) and lemon balm (13.5±0.4 μg/mL) showed the best capacities to inhibit oxidative haemolysis.

Regarding the anti-inflammatory activity, only the extracts of spearmint and basil, and the decoction and hydroethanolic extracts of tarragon, showed promising results (GI50<89 μg/mL). As for the cytotoxicity assay, most extracts (except those of tarragon and the infusion and decoction of basil) revealed anti-proliferative capacity in the AGS, CaCo, and HeLa tumour lines (GI50<400 μg/mL).

These outcomes provide insight on the bioactivity of numerous herbal extracts, emphasising their value as food additives to prevent spoilage and deliver beneficial health effects.",
publisher = "Basel: MDPI",
journal = "Proceesings: The 2nd International Electronic Conference on Foods - "Future Foods and Food Technologies for a Sustainable World"; 2021 Oct 15-30; Online",
title = "Plant extracts as potential bioactive food additives",
doi = "10.3390/Foods2021-11010",
pages = "11010"
}

Nunes Silva, B., Cadavez, V., Caleja, C., Pereira, E., Calhelha, R. C., Pinela, J., Kostić, M., Soković, M., Teixeira, J. A., Barros, L.,& Gonzales-Barron, U.. (2021). Plant extracts as potential bioactive food additives. in Proceesings: The 2nd International Electronic Conference on Foods - "Future Foods and Food Technologies for a Sustainable World"; 2021 Oct 15-30; Online
Basel: MDPI., 11010.
https://doi.org/10.3390/Foods2021-11010

Nunes Silva B, Cadavez V, Caleja C, Pereira E, Calhelha RC, Pinela J, Kostić M, Soković M, Teixeira JA, Barros L, Gonzales-Barron U. Plant extracts as potential bioactive food additives. in Proceesings: The 2nd International Electronic Conference on Foods - "Future Foods and Food Technologies for a Sustainable World"; 2021 Oct 15-30; Online. 2021;:11010.
doi:10.3390/Foods2021-11010 .

Nunes Silva, Beatriz, Cadavez, Vasco, Caleja, Cristina, Pereira, Eliana, Calhelha, Ricardo C., Pinela, José, Kostić, Marina, Soković, Marina, Teixeira, José A., Barros, Lillian, Gonzales-Barron, Ursula, "Plant extracts as potential bioactive food additives" in Proceesings: The 2nd International Electronic Conference on Foods - "Future Foods and Food Technologies for a Sustainable World"; 2021 Oct 15-30; Online (2021):11010,
https://doi.org/10.3390/Foods2021-11010 . .

TY  - JOUR
AU  - Giordano, Miguel
AU  - Pinela, José
AU  - Dias, Maria Inês
AU  - Calhelha, Ricardo C.
AU  - Stojković, Dejan
AU  - Soković, Marina
AU  - Tavares, Débora
AU  - Cánepa, Analía Laura
AU  - Ferreira, Isabel C. F. R.
AU  - Caleja, Cristina
AU  - Barros, Lillian
PY  - 2021
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/4393
AB  - The nutritional quality of kiwifruit has been highlighted by several studies, while its peel is typically discarded as a by-product with no commercial value. This study was carried out to optimize the ultrasound-assisted extraction (UAE) of phenolic compounds from kiwi peel. Three independent variables (time (t), ultrasonic power (P) and ethanol concentration (EtOH)) were combined in a five-level central composite rotatable design coupled with the response surface methodology (RSM). The extraction yield determined gravimetrically and the content of phenolic compounds identified by HPLC-DAD-ESI/MSn (namely two quercetin glycosides, one catechin isomer and one B-type (epi)catechin dimer) were the experimental responses used in the optimization. The polynomial models were successfully fitted to the experimental data and used to determine the optimal UAE conditions. The sonication of the sample at 94.4 W for 14.8 min, using 68.4% ethanol, resulted in a maximum of 1.51 ± 0.04 mg of flavonoids per g of extract, a result that allowed the experimental validation of the predictive model. The kiwi peel extract obtained under optimized conditions showed somehow promising bioactive properties, including antioxidant and antimicrobial effects, and no toxicity to Vero cells. Overall, this study contributes to the valorization of kiwi peel as a low-cost raw material for the development of natural ingredients (such as food preservatives) and also to the resource-use efficiency and circular bioeconomy.
PB  - Basel: MDPI
T2  - Applied Sciences
T1  - Ultrasound-assisted extraction of flavonoids from kiwi peel: Process optimization and bioactivity assessment
IS  - 14
VL  - 11
DO  - 10.3390/app11146416
SP  - 6416
ER  - 

@article{
author = "Giordano, Miguel and Pinela, José and Dias, Maria Inês and Calhelha, Ricardo C. and Stojković, Dejan and Soković, Marina and Tavares, Débora and Cánepa, Analía Laura and Ferreira, Isabel C. F. R. and Caleja, Cristina and Barros, Lillian",
year = "2021",
abstract = "The nutritional quality of kiwifruit has been highlighted by several studies, while its peel is typically discarded as a by-product with no commercial value. This study was carried out to optimize the ultrasound-assisted extraction (UAE) of phenolic compounds from kiwi peel. Three independent variables (time (t), ultrasonic power (P) and ethanol concentration (EtOH)) were combined in a five-level central composite rotatable design coupled with the response surface methodology (RSM). The extraction yield determined gravimetrically and the content of phenolic compounds identified by HPLC-DAD-ESI/MSn (namely two quercetin glycosides, one catechin isomer and one B-type (epi)catechin dimer) were the experimental responses used in the optimization. The polynomial models were successfully fitted to the experimental data and used to determine the optimal UAE conditions. The sonication of the sample at 94.4 W for 14.8 min, using 68.4% ethanol, resulted in a maximum of 1.51 ± 0.04 mg of flavonoids per g of extract, a result that allowed the experimental validation of the predictive model. The kiwi peel extract obtained under optimized conditions showed somehow promising bioactive properties, including antioxidant and antimicrobial effects, and no toxicity to Vero cells. Overall, this study contributes to the valorization of kiwi peel as a low-cost raw material for the development of natural ingredients (such as food preservatives) and also to the resource-use efficiency and circular bioeconomy.",
publisher = "Basel: MDPI",
journal = "Applied Sciences",
title = "Ultrasound-assisted extraction of flavonoids from kiwi peel: Process optimization and bioactivity assessment",
number = "14",
volume = "11",
doi = "10.3390/app11146416",
pages = "6416"
}

Giordano, M., Pinela, J., Dias, M. I., Calhelha, R. C., Stojković, D., Soković, M., Tavares, D., Cánepa, A. L., Ferreira, I. C. F. R., Caleja, C.,& Barros, L.. (2021). Ultrasound-assisted extraction of flavonoids from kiwi peel: Process optimization and bioactivity assessment. in Applied Sciences
Basel: MDPI., 11(14), 6416.
https://doi.org/10.3390/app11146416

Giordano M, Pinela J, Dias MI, Calhelha RC, Stojković D, Soković M, Tavares D, Cánepa AL, Ferreira ICFR, Caleja C, Barros L. Ultrasound-assisted extraction of flavonoids from kiwi peel: Process optimization and bioactivity assessment. in Applied Sciences. 2021;11(14):6416.
doi:10.3390/app11146416 .

Giordano, Miguel, Pinela, José, Dias, Maria Inês, Calhelha, Ricardo C., Stojković, Dejan, Soković, Marina, Tavares, Débora, Cánepa, Analía Laura, Ferreira, Isabel C. F. R., Caleja, Cristina, Barros, Lillian, "Ultrasound-assisted extraction of flavonoids from kiwi peel: Process optimization and bioactivity assessment" in Applied Sciences, 11, no. 14 (2021):6416,
https://doi.org/10.3390/app11146416 . .

TY  - JOUR
AU  - Alaya, Ikbel ben
AU  - Pereira, Eliana
AU  - Dias, Inês Dias
AU  - Pinela, José
AU  - Calhelha, Ricardo C.
AU  - Soković, Marina
AU  - Kostić, Marina
AU  - Prieto, Miguel A.
AU  - Essid, Faten
AU  - Caleja, Cristina
AU  - Ferreira, Isabel C.F.R.
AU  - Barros, Lillian
PY  - 2021
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/4311
AB  - This study was carried out with the aim of optimizing the ultrasound-assisted extraction (UAE) of phenolic compounds from male chestnut flowers (C. sativa Mill) to develop a bioactive extract with potential to be used as a natural antioxidant preservative ingredient in the food industry. Time (t, 1–39 min), solvent concentration (S, 0–100%), and ultrasonic power (P, 5–500 W) were used as the independent variables for a 5-level experimental circumscribed central composite design (CCCD) coupled with response surface methodology (RSM) to optimize the extraction of phenolic compounds by UAE. Regarding the variables, the three showed a significant effect on the extraction of phenolic compounds. The content of phenolic compounds (including flavonoids and tannins) and the extraction yield (extract weight gravimetrically assessed) were the response criteria for the optimization. Based on the statistically validated predictive polynomial models, it was possible to reach a maximum content of phenolic compounds at the global optimal conditions of 24 ± 3 min, 259 ± 16 W, and 51 ± 7% ethanol. Additionally, pentagalloyl-glucoside and trigalloyl-hexahydroxydiphenoyl-glucoside were the major phenolic compounds identified. The optimized extract was then analyzed for their biological properties. The bioactive potential of the chestnut flower extract obtained under these optimized conditions was evaluated using in vitro assays for antioxidant, anti-inflammatory, and antimicrobial activity, as well as cytotoxicity and hepatotoxicity tests. The results revealed that the enriched extract has antioxidant, antitumoral, and anti-inflammatory activities without toxicity issues. Overall, this study allowed to define the optimal conditions for the extraction of phenolic compounds from chestnuts male flowers by UAE, to obtain an enriched extract with biological properties that could be further used as a natural antioxidant ingredient with applications on functional foods
PB  - Basel: MDPI
T2  - Chemosensors
T1  - Development of a Natural Preservative from Chestnut Flowers: Ultrasound-Assisted Extraction Optimization and Functionality Assessment
IS  - 6
VL  - 9
DO  - 10.3390/chemosensors9060141
SP  - 141
ER  - 

@article{
author = "Alaya, Ikbel ben and Pereira, Eliana and Dias, Inês Dias and Pinela, José and Calhelha, Ricardo C. and Soković, Marina and Kostić, Marina and Prieto, Miguel A. and Essid, Faten and Caleja, Cristina and Ferreira, Isabel C.F.R. and Barros, Lillian",
year = "2021",
abstract = "This study was carried out with the aim of optimizing the ultrasound-assisted extraction (UAE) of phenolic compounds from male chestnut flowers (C. sativa Mill) to develop a bioactive extract with potential to be used as a natural antioxidant preservative ingredient in the food industry. Time (t, 1–39 min), solvent concentration (S, 0–100%), and ultrasonic power (P, 5–500 W) were used as the independent variables for a 5-level experimental circumscribed central composite design (CCCD) coupled with response surface methodology (RSM) to optimize the extraction of phenolic compounds by UAE. Regarding the variables, the three showed a significant effect on the extraction of phenolic compounds. The content of phenolic compounds (including flavonoids and tannins) and the extraction yield (extract weight gravimetrically assessed) were the response criteria for the optimization. Based on the statistically validated predictive polynomial models, it was possible to reach a maximum content of phenolic compounds at the global optimal conditions of 24 ± 3 min, 259 ± 16 W, and 51 ± 7% ethanol. Additionally, pentagalloyl-glucoside and trigalloyl-hexahydroxydiphenoyl-glucoside were the major phenolic compounds identified. The optimized extract was then analyzed for their biological properties. The bioactive potential of the chestnut flower extract obtained under these optimized conditions was evaluated using in vitro assays for antioxidant, anti-inflammatory, and antimicrobial activity, as well as cytotoxicity and hepatotoxicity tests. The results revealed that the enriched extract has antioxidant, antitumoral, and anti-inflammatory activities without toxicity issues. Overall, this study allowed to define the optimal conditions for the extraction of phenolic compounds from chestnuts male flowers by UAE, to obtain an enriched extract with biological properties that could be further used as a natural antioxidant ingredient with applications on functional foods",
publisher = "Basel: MDPI",
journal = "Chemosensors",
title = "Development of a Natural Preservative from Chestnut Flowers: Ultrasound-Assisted Extraction Optimization and Functionality Assessment",
number = "6",
volume = "9",
doi = "10.3390/chemosensors9060141",
pages = "141"
}

Alaya, I. b., Pereira, E., Dias, I. D., Pinela, J., Calhelha, R. C., Soković, M., Kostić, M., Prieto, M. A., Essid, F., Caleja, C., Ferreira, I. C.F.R.,& Barros, L.. (2021). Development of a Natural Preservative from Chestnut Flowers: Ultrasound-Assisted Extraction Optimization and Functionality Assessment. in Chemosensors
Basel: MDPI., 9(6), 141.
https://doi.org/10.3390/chemosensors9060141

Alaya IB, Pereira E, Dias ID, Pinela J, Calhelha RC, Soković M, Kostić M, Prieto MA, Essid F, Caleja C, Ferreira IC, Barros L. Development of a Natural Preservative from Chestnut Flowers: Ultrasound-Assisted Extraction Optimization and Functionality Assessment. in Chemosensors. 2021;9(6):141.
doi:10.3390/chemosensors9060141 .

Alaya, Ikbel ben, Pereira, Eliana, Dias, Inês Dias, Pinela, José, Calhelha, Ricardo C., Soković, Marina, Kostić, Marina, Prieto, Miguel A., Essid, Faten, Caleja, Cristina, Ferreira, Isabel C.F.R., Barros, Lillian, "Development of a Natural Preservative from Chestnut Flowers: Ultrasound-Assisted Extraction Optimization and Functionality Assessment" in Chemosensors, 9, no. 6 (2021):141,
https://doi.org/10.3390/chemosensors9060141 . .

TY  - JOUR
AU  - Pires, Eleomar de O.
AU  - Pereira, Eliana
AU  - Pereira, Carla
AU  - Dias, Maria Inês
AU  - Calhelha, Ricardo C.
AU  - Ćirić, Ana
AU  - Soković, Marina
AU  - Hassemer, Gustavo
AU  - Garcia, Carolina Castilho
AU  - Caleja, Cristina
AU  - Barros, Lillian
AU  - Ferreira, Isabel C. F. R.
PY  - 2021
UR  - https://www.mdpi.com/1420-3049/26/5/1347
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/4210
AB  - The attractive colour characteristics of the flowers of the species Impatiens walleriana have been arousing great interest in the food industry, which is looking for potential natural sources of colouring ingredients. In this sense, the present work focused on the chemical and bioactive characterization of pink and orange flowers of I. walleriana. The phenolic compounds were determined by HPLC-DAD-ESI/MS; in addition, different bioactivities (antioxidant, antimicrobial, anti-inflammatory and cytotoxicity) were also analysed. Both samples studied showed significant amounts of phenolic compounds, especially phenolic acids, flavonoids, and anthocyanins, which justifies the excellent performance in the different bioactivities studied. The orange variety, despite having a greater variety of phenolic compounds, showed a total amount of compounds lower than the pink variety. Overall, the flowers of I. walleriana emerge as a promising resource to be explored by the food industry.
PB  - MDPI
T2  - Molecules
T1  - Chemical Composition and Bioactive Characterisation of Impatiens walleriana
IS  - 5
VL  - 26
DO  - 10.3390/molecules26051347
SP  - 1347
ER  - 

@article{
author = "Pires, Eleomar de O. and Pereira, Eliana and Pereira, Carla and Dias, Maria Inês and Calhelha, Ricardo C. and Ćirić, Ana and Soković, Marina and Hassemer, Gustavo and Garcia, Carolina Castilho and Caleja, Cristina and Barros, Lillian and Ferreira, Isabel C. F. R.",
year = "2021",
abstract = "The attractive colour characteristics of the flowers of the species Impatiens walleriana have been arousing great interest in the food industry, which is looking for potential natural sources of colouring ingredients. In this sense, the present work focused on the chemical and bioactive characterization of pink and orange flowers of I. walleriana. The phenolic compounds were determined by HPLC-DAD-ESI/MS; in addition, different bioactivities (antioxidant, antimicrobial, anti-inflammatory and cytotoxicity) were also analysed. Both samples studied showed significant amounts of phenolic compounds, especially phenolic acids, flavonoids, and anthocyanins, which justifies the excellent performance in the different bioactivities studied. The orange variety, despite having a greater variety of phenolic compounds, showed a total amount of compounds lower than the pink variety. Overall, the flowers of I. walleriana emerge as a promising resource to be explored by the food industry.",
publisher = "MDPI",
journal = "Molecules",
title = "Chemical Composition and Bioactive Characterisation of Impatiens walleriana",
number = "5",
volume = "26",
doi = "10.3390/molecules26051347",
pages = "1347"
}

Pires, E. d. O., Pereira, E., Pereira, C., Dias, M. I., Calhelha, R. C., Ćirić, A., Soković, M., Hassemer, G., Garcia, C. C., Caleja, C., Barros, L.,& Ferreira, I. C. F. R.. (2021). Chemical Composition and Bioactive Characterisation of Impatiens walleriana. in Molecules
MDPI., 26(5), 1347.
https://doi.org/10.3390/molecules26051347

Pires EDO, Pereira E, Pereira C, Dias MI, Calhelha RC, Ćirić A, Soković M, Hassemer G, Garcia CC, Caleja C, Barros L, Ferreira ICFR. Chemical Composition and Bioactive Characterisation of Impatiens walleriana. in Molecules. 2021;26(5):1347.
doi:10.3390/molecules26051347 .

Pires, Eleomar de O., Pereira, Eliana, Pereira, Carla, Dias, Maria Inês, Calhelha, Ricardo C., Ćirić, Ana, Soković, Marina, Hassemer, Gustavo, Garcia, Carolina Castilho, Caleja, Cristina, Barros, Lillian, Ferreira, Isabel C. F. R., "Chemical Composition and Bioactive Characterisation of Impatiens walleriana" in Molecules, 26, no. 5 (2021):1347,
https://doi.org/10.3390/molecules26051347 . .

TY  - JOUR
AU  - Carpena, Marija
AU  - Caleja, Cristina
AU  - Pereira, Eliana
AU  - Pereira, Carla
AU  - Ćirić, Ana
AU  - Soković, Marina
AU  - Soria-Lopez, Anton
AU  - Fraga-Corral, Maria
AU  - Simal-Gandara, Jesus
AU  - Ferreira, Isabel C. F. R.
AU  - Barros, Lillian
AU  - Prieto, Miguel A.
PY  - 2021
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/4359
AB  - The present work aimed to determine the nutritional composition (ash, protein, fat, car bohydrate content and energy value), phenolic compounds, pigments and organic acids content
of three typical red algae from the Northwest of Spain: Chondrus crispus, Mastocarpus stellatus, and
Gigartina pistillata; as well as their antioxidant and antimicrobial activities. Furthermore, the present
work compared two extraction techniques: conventional heat assisted extraction (HAE) and high
pressure assisted extraction (HPAE) to maximize the yield and the concentration of target compounds.
Different independent variables were considered for the response study. Time (t) and percentage
of ethanol of the solvent (S) were chosen for both techniques and temperature (T) and pressure (P)
were used for HAE and HPAE, respectively. The experiments were designed following a response
surface methodology (RSM) approach. The obtained results showed a similar nutritional composition
between algae samples: low-fat content and high content of proteins, carbohydrates and energy. All
tested algae showed good antioxidant and antimicrobial properties. Finally, HEA demonstrated to
be the most efficient extraction technique. This study confirms the potential of red algae to be part
of the human diet as a source of non-animal protein, due to its nutritional content, phenolic profile,
pigments concentration and bioactive properties, which proves that HAE is the optimum technique
for the extraction maximization.
PB  - Basel: MDPI
T2  - Chemosensors
T1  - Red Seaweeds as a Source of Nutrients and Bioactive Compounds: Optimization of the Extraction
IS  - 6
VL  - 9
DO  - 10.3390/chemosensors9060132
SP  - 132
ER  - 

@article{
author = "Carpena, Marija and Caleja, Cristina and Pereira, Eliana and Pereira, Carla and Ćirić, Ana and Soković, Marina and Soria-Lopez, Anton and Fraga-Corral, Maria and Simal-Gandara, Jesus and Ferreira, Isabel C. F. R. and Barros, Lillian and Prieto, Miguel A.",
year = "2021",
abstract = "The present work aimed to determine the nutritional composition (ash, protein, fat, car bohydrate content and energy value), phenolic compounds, pigments and organic acids content
of three typical red algae from the Northwest of Spain: Chondrus crispus, Mastocarpus stellatus, and
Gigartina pistillata; as well as their antioxidant and antimicrobial activities. Furthermore, the present
work compared two extraction techniques: conventional heat assisted extraction (HAE) and high
pressure assisted extraction (HPAE) to maximize the yield and the concentration of target compounds.
Different independent variables were considered for the response study. Time (t) and percentage
of ethanol of the solvent (S) were chosen for both techniques and temperature (T) and pressure (P)
were used for HAE and HPAE, respectively. The experiments were designed following a response
surface methodology (RSM) approach. The obtained results showed a similar nutritional composition
between algae samples: low-fat content and high content of proteins, carbohydrates and energy. All
tested algae showed good antioxidant and antimicrobial properties. Finally, HEA demonstrated to
be the most efficient extraction technique. This study confirms the potential of red algae to be part
of the human diet as a source of non-animal protein, due to its nutritional content, phenolic profile,
pigments concentration and bioactive properties, which proves that HAE is the optimum technique
for the extraction maximization.",
publisher = "Basel: MDPI",
journal = "Chemosensors",
title = "Red Seaweeds as a Source of Nutrients and Bioactive Compounds: Optimization of the Extraction",
number = "6",
volume = "9",
doi = "10.3390/chemosensors9060132",
pages = "132"
}

Carpena, M., Caleja, C., Pereira, E., Pereira, C., Ćirić, A., Soković, M., Soria-Lopez, A., Fraga-Corral, M., Simal-Gandara, J., Ferreira, I. C. F. R., Barros, L.,& Prieto, M. A.. (2021). Red Seaweeds as a Source of Nutrients and Bioactive Compounds: Optimization of the Extraction. in Chemosensors
Basel: MDPI., 9(6), 132.
https://doi.org/10.3390/chemosensors9060132

Carpena M, Caleja C, Pereira E, Pereira C, Ćirić A, Soković M, Soria-Lopez A, Fraga-Corral M, Simal-Gandara J, Ferreira ICFR, Barros L, Prieto MA. Red Seaweeds as a Source of Nutrients and Bioactive Compounds: Optimization of the Extraction. in Chemosensors. 2021;9(6):132.
doi:10.3390/chemosensors9060132 .

Carpena, Marija, Caleja, Cristina, Pereira, Eliana, Pereira, Carla, Ćirić, Ana, Soković, Marina, Soria-Lopez, Anton, Fraga-Corral, Maria, Simal-Gandara, Jesus, Ferreira, Isabel C. F. R., Barros, Lillian, Prieto, Miguel A., "Red Seaweeds as a Source of Nutrients and Bioactive Compounds: Optimization of the Extraction" in Chemosensors, 9, no. 6 (2021):132,
https://doi.org/10.3390/chemosensors9060132 . .

TY  - JOUR
AU  - Pires Jr, Eleomar de O
AU  - Pereira, Eliana
AU  - Carocho, Márcio
AU  - Pereira, Carla
AU  - Dias, Maria Inês
AU  - Calhelha, Ricardo
AU  - Ćirić, Ana
AU  - Soković, Marina
AU  - Garcia, Carolina C.
AU  - Ferreira, Isabel C. F. R.
AU  - Caleja, Cristina
AU  - Barros, Lillian
PY  - 2021
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/4382
AB  - Flowers of the genus Impatiens are classified as edible; however, their inclusion in the human
diet is not yet a common practice. Its attractive colours have stirred great interest by the food industry.
In this sense, rose (BP) and orange (BO) I. balsamina flowers were nutritionally studied, followed by
an in-depth chemical study profile. The non-anthocyanin and anthocyanin profiles of extracts of
both flower varieties were also determined by high-performance liquid chromatography coupled
to a diode array and mass spectrometry detector (HPLC-DAD-ESI/MS). The results demonstrated
that both varieties presented significant amounts of phenolic compounds, having identified nine
non-anthocyanin compounds and 14 anthocyanin compounds. BP extract stood out in its bioactive
properties (antioxidant and antimicrobial potential) and was selected for incorporation in “bombocas”
filling. Its performance as a colouring ingredient was compared with the control formulations (white
filling) and with E163 (anthocyanins) colorant. The incorporation of the natural ingredient did not
cause changes in the chemical and nutritional composition of the product; and although the colour
conferred was lighter than presented by the formulation with E163 (suggesting a more natural aspect),
the higher antioxidant activity could meet the expectations of the current high-demand consumer.
PB  - Basel: MDPI
T2  - International Journal of Environmental Research and Public Health
T1  - Study on the Potential Application of Impatiens balsamina L. Flowers Extract as a Natural Colouring Ingredient in a Pastry Product
IS  - 17
VL  - 18
DO  - 10.3390/ijerph18179062
SP  - 9062
ER  - 

@article{
author = "Pires Jr, Eleomar de O and Pereira, Eliana and Carocho, Márcio and Pereira, Carla and Dias, Maria Inês and Calhelha, Ricardo and Ćirić, Ana and Soković, Marina and Garcia, Carolina C. and Ferreira, Isabel C. F. R. and Caleja, Cristina and Barros, Lillian",
year = "2021",
abstract = "Flowers of the genus Impatiens are classified as edible; however, their inclusion in the human
diet is not yet a common practice. Its attractive colours have stirred great interest by the food industry.
In this sense, rose (BP) and orange (BO) I. balsamina flowers were nutritionally studied, followed by
an in-depth chemical study profile. The non-anthocyanin and anthocyanin profiles of extracts of
both flower varieties were also determined by high-performance liquid chromatography coupled
to a diode array and mass spectrometry detector (HPLC-DAD-ESI/MS). The results demonstrated
that both varieties presented significant amounts of phenolic compounds, having identified nine
non-anthocyanin compounds and 14 anthocyanin compounds. BP extract stood out in its bioactive
properties (antioxidant and antimicrobial potential) and was selected for incorporation in “bombocas”
filling. Its performance as a colouring ingredient was compared with the control formulations (white
filling) and with E163 (anthocyanins) colorant. The incorporation of the natural ingredient did not
cause changes in the chemical and nutritional composition of the product; and although the colour
conferred was lighter than presented by the formulation with E163 (suggesting a more natural aspect),
the higher antioxidant activity could meet the expectations of the current high-demand consumer.",
publisher = "Basel: MDPI",
journal = "International Journal of Environmental Research and Public Health",
title = "Study on the Potential Application of Impatiens balsamina L. Flowers Extract as a Natural Colouring Ingredient in a Pastry Product",
number = "17",
volume = "18",
doi = "10.3390/ijerph18179062",
pages = "9062"
}

Pires Jr, E. d. O., Pereira, E., Carocho, M., Pereira, C., Dias, M. I., Calhelha, R., Ćirić, A., Soković, M., Garcia, C. C., Ferreira, I. C. F. R., Caleja, C.,& Barros, L.. (2021). Study on the Potential Application of Impatiens balsamina L. Flowers Extract as a Natural Colouring Ingredient in a Pastry Product. in International Journal of Environmental Research and Public Health
Basel: MDPI., 18(17), 9062.
https://doi.org/10.3390/ijerph18179062

Pires Jr EDO, Pereira E, Carocho M, Pereira C, Dias MI, Calhelha R, Ćirić A, Soković M, Garcia CC, Ferreira ICFR, Caleja C, Barros L. Study on the Potential Application of Impatiens balsamina L. Flowers Extract as a Natural Colouring Ingredient in a Pastry Product. in International Journal of Environmental Research and Public Health. 2021;18(17):9062.
doi:10.3390/ijerph18179062 .

Pires Jr, Eleomar de O, Pereira, Eliana, Carocho, Márcio, Pereira, Carla, Dias, Maria Inês, Calhelha, Ricardo, Ćirić, Ana, Soković, Marina, Garcia, Carolina C., Ferreira, Isabel C. F. R., Caleja, Cristina, Barros, Lillian, "Study on the Potential Application of Impatiens balsamina L. Flowers Extract as a Natural Colouring Ingredient in a Pastry Product" in International Journal of Environmental Research and Public Health, 18, no. 17 (2021):9062,
https://doi.org/10.3390/ijerph18179062 . .

TY  - CONF
AU  - Spréa, Rafael Mascoloti
AU  - Caleja, Cristina
AU  - Pereira, Eliana
AU  - Pinela, José
AU  - Kostić, Marina
AU  - Soković, Marina
AU  - Ferreira, Isabel C.F.R
AU  - Amaral, Joana
AU  - Barros, Lillian
PY  - 2021
UR  - http://radar.ibiss.bg.ac.rs/handle/123456789/4932
AB  - Considering the association of plants consumption and utilization with the treatment of some illnesses and
diseases, several aromatic and medicinal plants have been used in traditional and contemporary medicine.
This capacity has been proven scientifically and there are numerous studies describing their therapeutic
properties in the treatment of inflammatory and cardiovascular disorders, diabetes, among other conditions
[1] . The antioxidant and antimicrobial activities have already been studied in a wide variety of plants,
which have been shown to contain bioactive molecules effective against pathogenic microorganisms and
capable of removing reactive oxygen species formed in cells [2,3].
In this sense, ten aromatic and medicinal plants ( Eucalyptus globulus Labill., Olea europaea L., Melissa
officinalis L., Origanum vulgare L., Glycyrrhiza glabra L., Arbutus unedo L., Matricaria recutita L.,
Thymus vulgaris L., Ocimum vulgare L., and Salvia officinalis L.) were selected to perform an initial
screening for the exploration of natural ingredients with bioactive potential.
The plant extracts were obtained after ethanolic extraction. The antioxidant activity was evaluated through
two in vitro cell-based assays, namely the lipid peroxidation inhibition test (TBARS) and the oxidative
hemolysis inhibition test (OxHLIA), and antimicrobial activity was tested by the broth microdilution
method, against a panel of bacteria and fungi, selected according to their public health importance.
These analyses presented very promising results, showing a high bioactive potential for all plant extracts.
In the TBARS assay, E. globulus and O. vulgare stood out with lower EC 50 values, followed by T. vulgaris
and S. officinalis . In turn, in the OxHLIA assay, for Δ t 60 min and Δ t 120 min, the excellent antioxidant
capacity of S. officinalis and T. vulgaris was also evidenced, respectively. In addition, the evaluation of the
antimicrobial activity highlighted the sample of G. glabra , both at the bacterial and fungal levels. Overall,
it was possible to prove the great bioactive potential of the E. globulus , O. vulgare , S. officinalis , T.
vulgaris and G. glabra extracts, and to highlight them as promising options for exploitation in the food
industry.
PB  - Bragança: Instituto Politécnico de Bragança
C3  - 1st Congress of  Natural products application: Health, Cosmetic and Food: Book of Abstracts; 2021 Feb 4-5; Online
T1  - Study of aromatic and medicinal plants as potential natural ingredients for food industry
SP  - 233
UR  - https://hdl.handle.net/21.15107/rcub_ibiss_4932
ER  - 

@conference{
author = "Spréa, Rafael Mascoloti and Caleja, Cristina and Pereira, Eliana and Pinela, José and Kostić, Marina and Soković, Marina and Ferreira, Isabel C.F.R and Amaral, Joana and Barros, Lillian",
year = "2021",
abstract = "Considering the association of plants consumption and utilization with the treatment of some illnesses and
diseases, several aromatic and medicinal plants have been used in traditional and contemporary medicine.
This capacity has been proven scientifically and there are numerous studies describing their therapeutic
properties in the treatment of inflammatory and cardiovascular disorders, diabetes, among other conditions
[1] . The antioxidant and antimicrobial activities have already been studied in a wide variety of plants,
which have been shown to contain bioactive molecules effective against pathogenic microorganisms and
capable of removing reactive oxygen species formed in cells [2,3].
In this sense, ten aromatic and medicinal plants ( Eucalyptus globulus Labill., Olea europaea L., Melissa
officinalis L., Origanum vulgare L., Glycyrrhiza glabra L., Arbutus unedo L., Matricaria recutita L.,
Thymus vulgaris L., Ocimum vulgare L., and Salvia officinalis L.) were selected to perform an initial
screening for the exploration of natural ingredients with bioactive potential.
The plant extracts were obtained after ethanolic extraction. The antioxidant activity was evaluated through
two in vitro cell-based assays, namely the lipid peroxidation inhibition test (TBARS) and the oxidative
hemolysis inhibition test (OxHLIA), and antimicrobial activity was tested by the broth microdilution
method, against a panel of bacteria and fungi, selected according to their public health importance.
These analyses presented very promising results, showing a high bioactive potential for all plant extracts.
In the TBARS assay, E. globulus and O. vulgare stood out with lower EC 50 values, followed by T. vulgaris
and S. officinalis . In turn, in the OxHLIA assay, for Δ t 60 min and Δ t 120 min, the excellent antioxidant
capacity of S. officinalis and T. vulgaris was also evidenced, respectively. In addition, the evaluation of the
antimicrobial activity highlighted the sample of G. glabra , both at the bacterial and fungal levels. Overall,
it was possible to prove the great bioactive potential of the E. globulus , O. vulgare , S. officinalis , T.
vulgaris and G. glabra extracts, and to highlight them as promising options for exploitation in the food
industry.",
publisher = "Bragança: Instituto Politécnico de Bragança",
journal = "1st Congress of  Natural products application: Health, Cosmetic and Food: Book of Abstracts; 2021 Feb 4-5; Online",
title = "Study of aromatic and medicinal plants as potential natural ingredients for food industry",
pages = "233",
url = "https://hdl.handle.net/21.15107/rcub_ibiss_4932"
}

Spréa, R. M., Caleja, C., Pereira, E., Pinela, J., Kostić, M., Soković, M., Ferreira, I. C.F.R, Amaral, J.,& Barros, L.. (2021). Study of aromatic and medicinal plants as potential natural ingredients for food industry. in 1st Congress of  Natural products application: Health, Cosmetic and Food: Book of Abstracts; 2021 Feb 4-5; Online
Bragança: Instituto Politécnico de Bragança., 233.
https://hdl.handle.net/21.15107/rcub_ibiss_4932

Spréa RM, Caleja C, Pereira E, Pinela J, Kostić M, Soković M, Ferreira IC, Amaral J, Barros L. Study of aromatic and medicinal plants as potential natural ingredients for food industry. in 1st Congress of  Natural products application: Health, Cosmetic and Food: Book of Abstracts; 2021 Feb 4-5; Online. 2021;:233.
https://hdl.handle.net/21.15107/rcub_ibiss_4932 .

Spréa, Rafael Mascoloti, Caleja, Cristina, Pereira, Eliana, Pinela, José, Kostić, Marina, Soković, Marina, Ferreira, Isabel C.F.R, Amaral, Joana, Barros, Lillian, "Study of aromatic and medicinal plants as potential natural ingredients for food industry" in 1st Congress of  Natural products application: Health, Cosmetic and Food: Book of Abstracts; 2021 Feb 4-5; Online (2021):233,
https://hdl.handle.net/21.15107/rcub_ibiss_4932 .

TY  - CONF
AU  - Pires Júnior, Eleomar O.
AU  - Caleja, Cristina
AU  - Pinela, José
AU  - Dias, Maria Inês
AU  - Calhelha, Ricardo
AU  - Garcia, Carolina C.
AU  - Ćirić, Ana
AU  - Soković, Marina
AU  - Ferreira, Isabel C. F. R.
AU  - Barros, Lillian
PY  - 2021
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/4380
AB  - Edible flowers have been described as presenting several health benefits, associated with powerful
bioactive compounds present in their composition [1]. These matrices have also been explored and applied
in several fields, such as in cosmetic, pharmaceutical, but specially in gastronomy, due to the with
increasing demand of the common consumer for safer and healthier food products [2]. The plants from the
genus Impatiens are popularly known for the attractive colours of the petals, and preliminary studies have
demonstrated a high potential bioactivity of these plants [3]. Thus, the present investigation aimed to
characterize the nutritional value (ash, protein, fat, and carbohydrate content, and energy value, by AOAC
methodology) and the phenolic compounds profile (by High-Performance Liquid Chromatography
coupled with a diode array detector and mass spectrometry by electrospray ionization -
HPLC-DAD-ESI/MS) of Impatiens balsamina L. pink petals. Moreover, the antioxidant, antimicrobial,
cytotoxic, and anti-inflammatory evaluation (by the oxidative hemolysis inhibition assay - OxHLIA,
microdilution method with ATCC strains, the sulforhodamine B method in four human tumour cell lines,
and analysis in macrophage cells of rats (RAW 264.7), to inhibit the production of NO, respectively) in
the hydroethanolic extracts was also accessed. Finally, the enriched-coloured extract was applied as a
colorant in a cake filling called "bombocas", and its colorant capacity was compared with an artificial
additive (E163). In the pink petals, proteins stood out as the main macronutrient, and only fructose and
glucose were found in sugars profile. As for the phenolic composition, eighteen compounds were
tentatively identified, five non-anthocyanin compounds (caffeic and coumaric acids, and
eryodictiol-O-hexoside) and ten anthocyanin compounds (mainly acylated O-glycosylated malvidin,
pelargonidin, and peonidin derivatives). In addition, the hydroethanolic extracts demonstrated
anti-inflammatory and cytotoxicity for all cell lines studied, presenting also a remarkable antifungal
activity. Finally, the coloured extract applied in the formulations conferred a more natural colour to the
"bombocas, as also functional properties such as antioxidant activity. Further studies will be performed in
order to optimize the extractions conditions of colorant compounds, requiring also stabilization strategies
for further evaluation of the colorant extract efficacy.
PB  - Bragança, Portugal: Instituto Politécnico de Bragança (IPB)
C3  - 1st Natural products application: Health, Cosmetic and Food: book of abstracts
T1  - Chemical and bioactive characterization of Impatiens balsamina L. pink flowers and their application in a portuguese pastry product
SP  - 192
UR  - https://hdl.handle.net/21.15107/rcub_ibiss_4380
ER  - 

@conference{
author = "Pires Júnior, Eleomar O. and Caleja, Cristina and Pinela, José and Dias, Maria Inês and Calhelha, Ricardo and Garcia, Carolina C. and Ćirić, Ana and Soković, Marina and Ferreira, Isabel C. F. R. and Barros, Lillian",
year = "2021",
abstract = "Edible flowers have been described as presenting several health benefits, associated with powerful
bioactive compounds present in their composition [1]. These matrices have also been explored and applied
in several fields, such as in cosmetic, pharmaceutical, but specially in gastronomy, due to the with
increasing demand of the common consumer for safer and healthier food products [2]. The plants from the
genus Impatiens are popularly known for the attractive colours of the petals, and preliminary studies have
demonstrated a high potential bioactivity of these plants [3]. Thus, the present investigation aimed to
characterize the nutritional value (ash, protein, fat, and carbohydrate content, and energy value, by AOAC
methodology) and the phenolic compounds profile (by High-Performance Liquid Chromatography
coupled with a diode array detector and mass spectrometry by electrospray ionization -
HPLC-DAD-ESI/MS) of Impatiens balsamina L. pink petals. Moreover, the antioxidant, antimicrobial,
cytotoxic, and anti-inflammatory evaluation (by the oxidative hemolysis inhibition assay - OxHLIA,
microdilution method with ATCC strains, the sulforhodamine B method in four human tumour cell lines,
and analysis in macrophage cells of rats (RAW 264.7), to inhibit the production of NO, respectively) in
the hydroethanolic extracts was also accessed. Finally, the enriched-coloured extract was applied as a
colorant in a cake filling called "bombocas", and its colorant capacity was compared with an artificial
additive (E163). In the pink petals, proteins stood out as the main macronutrient, and only fructose and
glucose were found in sugars profile. As for the phenolic composition, eighteen compounds were
tentatively identified, five non-anthocyanin compounds (caffeic and coumaric acids, and
eryodictiol-O-hexoside) and ten anthocyanin compounds (mainly acylated O-glycosylated malvidin,
pelargonidin, and peonidin derivatives). In addition, the hydroethanolic extracts demonstrated
anti-inflammatory and cytotoxicity for all cell lines studied, presenting also a remarkable antifungal
activity. Finally, the coloured extract applied in the formulations conferred a more natural colour to the
"bombocas, as also functional properties such as antioxidant activity. Further studies will be performed in
order to optimize the extractions conditions of colorant compounds, requiring also stabilization strategies
for further evaluation of the colorant extract efficacy.",
publisher = "Bragança, Portugal: Instituto Politécnico de Bragança (IPB)",
journal = "1st Natural products application: Health, Cosmetic and Food: book of abstracts",
title = "Chemical and bioactive characterization of Impatiens balsamina L. pink flowers and their application in a portuguese pastry product",
pages = "192",
url = "https://hdl.handle.net/21.15107/rcub_ibiss_4380"
}

Pires Júnior, E. O., Caleja, C., Pinela, J., Dias, M. I., Calhelha, R., Garcia, C. C., Ćirić, A., Soković, M., Ferreira, I. C. F. R.,& Barros, L.. (2021). Chemical and bioactive characterization of Impatiens balsamina L. pink flowers and their application in a portuguese pastry product. in 1st Natural products application: Health, Cosmetic and Food: book of abstracts
Bragança, Portugal: Instituto Politécnico de Bragança (IPB)., 192.
https://hdl.handle.net/21.15107/rcub_ibiss_4380

Pires Júnior EO, Caleja C, Pinela J, Dias MI, Calhelha R, Garcia CC, Ćirić A, Soković M, Ferreira ICFR, Barros L. Chemical and bioactive characterization of Impatiens balsamina L. pink flowers and their application in a portuguese pastry product. in 1st Natural products application: Health, Cosmetic and Food: book of abstracts. 2021;:192.
https://hdl.handle.net/21.15107/rcub_ibiss_4380 .

Pires Júnior, Eleomar O., Caleja, Cristina, Pinela, José, Dias, Maria Inês, Calhelha, Ricardo, Garcia, Carolina C., Ćirić, Ana, Soković, Marina, Ferreira, Isabel C. F. R., Barros, Lillian, "Chemical and bioactive characterization of Impatiens balsamina L. pink flowers and their application in a portuguese pastry product" in 1st Natural products application: Health, Cosmetic and Food: book of abstracts (2021):192,
https://hdl.handle.net/21.15107/rcub_ibiss_4380 .

TY  - JOUR
AU  - Finimundy, Tiane C.
AU  - Pereira, Carla
AU  - Dias, Maria Inês
AU  - Caleja, Cristina
AU  - Calhelha, Ricardo C.
AU  - Soković, Marina
AU  - Stojković, Dejan
AU  - Carvalho, Ana Maria
AU  - Rosa, Eduardo
AU  - Barros, Lillian
AU  - Ferreira, Isabel C. F. R.
PY  - 2020
UR  - https://www.mdpi.com/1420-3049/25/9/2151
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3677
AB  - Several plants have been used for medicinal applications and have been traditionally consumed as decoctions and infusions. Although some herbs are used alone as a beverage, they are often blended in mixtures to maximize their effects. Herein, the nutritional characterization of six infusions from herbal blends was evaluated using the official methods of analysis (AOAC international). A further characterization of the individual phenolic profile was also performed by HPLC-DAD/ESI-MSn, and finally bioactive potential was determined by evaluating the antioxidant, cytotoxic, anti-inflammatory, and antimicrobial activities of each blend. The wide variety of plants in each sample led to variability in the results for all analyzed parameters. However, blends containing 15% Laurus nobilis L. and 15% Juglan regia L. in their composition showed higher sugar content and energy contribution; higher concentration of phenolic compounds (phenolic acids and flavonoids); greater antioxidant, cytotoxic, and anti-inflammatory capacity; and also better antimicrobial effects against all the tested bacterial and fungal strains. Further studies will be necessary to evaluate the real synergistic effects that these two species show in the presence of other plants, and to evaluate their potential for application in various food, pharmaceutical, and nutraceutical products as infusion preparations.
PB  - NLM (Medline)
T2  - Molecules
T1  - Infusions of Herbal Blends as Promising Sources of Phenolic Compounds and Bioactive Properties
IS  - 9
VL  - 25
DO  - 10.3390/molecules25092151
SP  - 2151
ER  - 

@article{
author = "Finimundy, Tiane C. and Pereira, Carla and Dias, Maria Inês and Caleja, Cristina and Calhelha, Ricardo C. and Soković, Marina and Stojković, Dejan and Carvalho, Ana Maria and Rosa, Eduardo and Barros, Lillian and Ferreira, Isabel C. F. R.",
year = "2020",
abstract = "Several plants have been used for medicinal applications and have been traditionally consumed as decoctions and infusions. Although some herbs are used alone as a beverage, they are often blended in mixtures to maximize their effects. Herein, the nutritional characterization of six infusions from herbal blends was evaluated using the official methods of analysis (AOAC international). A further characterization of the individual phenolic profile was also performed by HPLC-DAD/ESI-MSn, and finally bioactive potential was determined by evaluating the antioxidant, cytotoxic, anti-inflammatory, and antimicrobial activities of each blend. The wide variety of plants in each sample led to variability in the results for all analyzed parameters. However, blends containing 15% Laurus nobilis L. and 15% Juglan regia L. in their composition showed higher sugar content and energy contribution; higher concentration of phenolic compounds (phenolic acids and flavonoids); greater antioxidant, cytotoxic, and anti-inflammatory capacity; and also better antimicrobial effects against all the tested bacterial and fungal strains. Further studies will be necessary to evaluate the real synergistic effects that these two species show in the presence of other plants, and to evaluate their potential for application in various food, pharmaceutical, and nutraceutical products as infusion preparations.",
publisher = "NLM (Medline)",
journal = "Molecules",
title = "Infusions of Herbal Blends as Promising Sources of Phenolic Compounds and Bioactive Properties",
number = "9",
volume = "25",
doi = "10.3390/molecules25092151",
pages = "2151"
}

Finimundy, T. C., Pereira, C., Dias, M. I., Caleja, C., Calhelha, R. C., Soković, M., Stojković, D., Carvalho, A. M., Rosa, E., Barros, L.,& Ferreira, I. C. F. R.. (2020). Infusions of Herbal Blends as Promising Sources of Phenolic Compounds and Bioactive Properties. in Molecules
NLM (Medline)., 25(9), 2151.
https://doi.org/10.3390/molecules25092151

Finimundy TC, Pereira C, Dias MI, Caleja C, Calhelha RC, Soković M, Stojković D, Carvalho AM, Rosa E, Barros L, Ferreira ICFR. Infusions of Herbal Blends as Promising Sources of Phenolic Compounds and Bioactive Properties. in Molecules. 2020;25(9):2151.
doi:10.3390/molecules25092151 .

Finimundy, Tiane C., Pereira, Carla, Dias, Maria Inês, Caleja, Cristina, Calhelha, Ricardo C., Soković, Marina, Stojković, Dejan, Carvalho, Ana Maria, Rosa, Eduardo, Barros, Lillian, Ferreira, Isabel C. F. R., "Infusions of Herbal Blends as Promising Sources of Phenolic Compounds and Bioactive Properties" in Molecules, 25, no. 9 (2020):2151,
https://doi.org/10.3390/molecules25092151 . .

TY  - JOUR
AU  - Caleja, Cristina
AU  - Barros, Lillian
AU  - Barreira, João C. M.
AU  - Soković, Marina
AU  - Calhelha, Ricardo C.
AU  - Bento, Albino
AU  - Oliveira, M. Beatriz P. P.
AU  - Ferreira, Isabel C. F. R.
PY  - 2020
UR  - http://www.ncbi.nlm.nih.gov/pubmed/32096517
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3643
AB  - Replacing artificial additives by natural compounds is a current trend in the food industry. In addition to their preserving effect, naturally obtained ingredients often exhibit important levels of bioactivities. Generally, plant species represent better sources of natural ingredients, since their compounds are less prone to causing unpleasant taste or odour. Chestnut male flower (CMF) was reported to have high antioxidant and antimicrobial activities. Hence, it was tested as an alternative to potassium sorbate in the most treasured Portuguese delicacy: "pastel de nata". Different nutritional, chemical, physical and bioactive parameters were compared in two different periods: baking day and two days after baking. All samples presented similar nutritional and chemical profiles, but those added with CMF revealed higher contents of reducing agents and radical scavengers. Accordingly, the newly obtained formulation is expected to have better effects on consumers' health, maintaining the chemical characteristics, besides rendering a novel, economically profitable, application to CMF.
T2  - Food & Function
T1  - Castanea sativa male flower extracts as an alternative additive in the Portuguese pastry delicacy "pastel de nata".
IS  - 3
VL  - 11
DO  - 10.1039/c9fo03050f
SP  - 2208
EP  - 2217
ER  - 

@article{
author = "Caleja, Cristina and Barros, Lillian and Barreira, João C. M. and Soković, Marina and Calhelha, Ricardo C. and Bento, Albino and Oliveira, M. Beatriz P. P. and Ferreira, Isabel C. F. R.",
year = "2020",
abstract = "Replacing artificial additives by natural compounds is a current trend in the food industry. In addition to their preserving effect, naturally obtained ingredients often exhibit important levels of bioactivities. Generally, plant species represent better sources of natural ingredients, since their compounds are less prone to causing unpleasant taste or odour. Chestnut male flower (CMF) was reported to have high antioxidant and antimicrobial activities. Hence, it was tested as an alternative to potassium sorbate in the most treasured Portuguese delicacy: "pastel de nata". Different nutritional, chemical, physical and bioactive parameters were compared in two different periods: baking day and two days after baking. All samples presented similar nutritional and chemical profiles, but those added with CMF revealed higher contents of reducing agents and radical scavengers. Accordingly, the newly obtained formulation is expected to have better effects on consumers' health, maintaining the chemical characteristics, besides rendering a novel, economically profitable, application to CMF.",
journal = "Food & Function",
title = "Castanea sativa male flower extracts as an alternative additive in the Portuguese pastry delicacy "pastel de nata".",
number = "3",
volume = "11",
doi = "10.1039/c9fo03050f",
pages = "2208-2217"
}

Caleja, C., Barros, L., Barreira, J. C. M., Soković, M., Calhelha, R. C., Bento, A., Oliveira, M. B. P. P.,& Ferreira, I. C. F. R.. (2020). Castanea sativa male flower extracts as an alternative additive in the Portuguese pastry delicacy "pastel de nata".. in Food & Function, 11(3), 2208-2217.
https://doi.org/10.1039/c9fo03050f

Caleja C, Barros L, Barreira JCM, Soković M, Calhelha RC, Bento A, Oliveira MBPP, Ferreira ICFR. Castanea sativa male flower extracts as an alternative additive in the Portuguese pastry delicacy "pastel de nata".. in Food & Function. 2020;11(3):2208-2217.
doi:10.1039/c9fo03050f .

Caleja, Cristina, Barros, Lillian, Barreira, João C. M., Soković, Marina, Calhelha, Ricardo C., Bento, Albino, Oliveira, M. Beatriz P. P., Ferreira, Isabel C. F. R., "Castanea sativa male flower extracts as an alternative additive in the Portuguese pastry delicacy "pastel de nata"." in Food & Function, 11, no. 3 (2020):2208-2217,
https://doi.org/10.1039/c9fo03050f . .

TY  - JOUR
AU  - Dias, Murilo
AU  - Caleja, Cristina
AU  - Pereira, Carla
AU  - Calhelha, Ricardo C.
AU  - Kostić, Marina
AU  - Soković, Marina
AU  - Tavares, Débora
AU  - Baraldi, Ilton José
AU  - Barros, Lillian
AU  - Ferreira, Isabel C.F.R.
PY  - 2020
UR  - https://www.sciencedirect.com/science/article/pii/S0963996919306398?via%3Dihub
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3524
AB  - Kiwis are an example of fruits with excellent bioactive properties worldwide appreciated and consumed generating tons of waste. Thus, the objective of this work was to compare two varieties of kiwi: Actinidia deliciosa cv. “Hayward” (green) and Actinidia spp. (red) regarding the nutritional value of their pulps, chemical composition and bioactivities of each pulp and peel. The results revealed that pulps have a high water content and low amount of other macronutrients. Both parts of red kiwi presented the highest tocopherols content and red kiwi pulp presented the highest content in ascorbic acid. In general, the peels exhibited the highest antioxidant activity and green kiwi peels showed cytotoxicity and anti-inflammatory activity, which could be related to its higher content in phenolic compounds, especially B-type (epi)catechin dimer. Therefore, kiwi components currently underutilized may be indicated as a source of natural functionalizing ingredients with several benefits for human health.
T2  - Food Research International
T1  - Chemical composition and bioactive properties of byproducts from two different kiwi varieties
VL  - 127
DO  - 10.1016/J.FOODRES.2019.108753
SP  - 108753
ER  - 

@article{
author = "Dias, Murilo and Caleja, Cristina and Pereira, Carla and Calhelha, Ricardo C. and Kostić, Marina and Soković, Marina and Tavares, Débora and Baraldi, Ilton José and Barros, Lillian and Ferreira, Isabel C.F.R.",
year = "2020",
abstract = "Kiwis are an example of fruits with excellent bioactive properties worldwide appreciated and consumed generating tons of waste. Thus, the objective of this work was to compare two varieties of kiwi: Actinidia deliciosa cv. “Hayward” (green) and Actinidia spp. (red) regarding the nutritional value of their pulps, chemical composition and bioactivities of each pulp and peel. The results revealed that pulps have a high water content and low amount of other macronutrients. Both parts of red kiwi presented the highest tocopherols content and red kiwi pulp presented the highest content in ascorbic acid. In general, the peels exhibited the highest antioxidant activity and green kiwi peels showed cytotoxicity and anti-inflammatory activity, which could be related to its higher content in phenolic compounds, especially B-type (epi)catechin dimer. Therefore, kiwi components currently underutilized may be indicated as a source of natural functionalizing ingredients with several benefits for human health.",
journal = "Food Research International",
title = "Chemical composition and bioactive properties of byproducts from two different kiwi varieties",
volume = "127",
doi = "10.1016/J.FOODRES.2019.108753",
pages = "108753"
}

Dias, M., Caleja, C., Pereira, C., Calhelha, R. C., Kostić, M., Soković, M., Tavares, D., Baraldi, I. J., Barros, L.,& Ferreira, I. C.F.R.. (2020). Chemical composition and bioactive properties of byproducts from two different kiwi varieties. in Food Research International, 127, 108753.
https://doi.org/10.1016/J.FOODRES.2019.108753

Dias M, Caleja C, Pereira C, Calhelha RC, Kostić M, Soković M, Tavares D, Baraldi IJ, Barros L, Ferreira IC. Chemical composition and bioactive properties of byproducts from two different kiwi varieties. in Food Research International. 2020;127:108753.
doi:10.1016/J.FOODRES.2019.108753 .

Dias, Murilo, Caleja, Cristina, Pereira, Carla, Calhelha, Ricardo C., Kostić, Marina, Soković, Marina, Tavares, Débora, Baraldi, Ilton José, Barros, Lillian, Ferreira, Isabel C.F.R., "Chemical composition and bioactive properties of byproducts from two different kiwi varieties" in Food Research International, 127 (2020):108753,
https://doi.org/10.1016/J.FOODRES.2019.108753 . .

TY  - JOUR
AU  - Caleja, Cristina
AU  - Finimundy, Tiane C.
AU  - Pereira, Carla
AU  - Barros, Lillian
AU  - Calhelha, Ricardo C.
AU  - Soković, Marina
AU  - Ivanov, Marija
AU  - Carvalho, Ana Maria
AU  - Rosa, Eduardo
AU  - Ferreira, Isabel C. F. R.
PY  - 2019
UR  - http://xlink.rsc.org/?DOI=C9FO01473J
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3481
AB  - In order to characterize and study the bioactivities of individual plant species and to determine how these characteristics are modified when preparing blends, five different plant species were selected: Erica australis L., Genista tridentata L., Melissa officinalis L., Mentha spicata L., and Prunella vulgaris L. Infusions prepared from each plant species and from three selected mixtures were analyzed in terms of nutritional values, phenolic compositions, and bioactive properties (antioxidant, antimicrobial, cytotoxic, and anti-inflammatory activities). The major compound detected in M. officinalis, M. spicata, and P. vulgaris infusions was rosmarinic acid, whilst in E. australis and G. tridentata flavonoid derivatives such as quercetin and genistein were identified. P. vulgaris and M. officinalis presented the best results in TBARS and OxHLIA assays, respectively. M. spicata and all mixtures presented anti-inflammatory activity. M. spicata showed the best cytotoxic properties and antimicrobial activity, and none of the infusions showed hepatotoxicity for non-tumour cells.
T2  - Food & Function
T1  - Challenges of traditional herbal teas: plant infusions and their mixtures with bioactive properties.
IS  - 9
VL  - 10
DO  - 10.1039/c9fo01473j
SP  - 5939
EP  - 5951
ER  - 

@article{
author = "Caleja, Cristina and Finimundy, Tiane C. and Pereira, Carla and Barros, Lillian and Calhelha, Ricardo C. and Soković, Marina and Ivanov, Marija and Carvalho, Ana Maria and Rosa, Eduardo and Ferreira, Isabel C. F. R.",
year = "2019",
abstract = "In order to characterize and study the bioactivities of individual plant species and to determine how these characteristics are modified when preparing blends, five different plant species were selected: Erica australis L., Genista tridentata L., Melissa officinalis L., Mentha spicata L., and Prunella vulgaris L. Infusions prepared from each plant species and from three selected mixtures were analyzed in terms of nutritional values, phenolic compositions, and bioactive properties (antioxidant, antimicrobial, cytotoxic, and anti-inflammatory activities). The major compound detected in M. officinalis, M. spicata, and P. vulgaris infusions was rosmarinic acid, whilst in E. australis and G. tridentata flavonoid derivatives such as quercetin and genistein were identified. P. vulgaris and M. officinalis presented the best results in TBARS and OxHLIA assays, respectively. M. spicata and all mixtures presented anti-inflammatory activity. M. spicata showed the best cytotoxic properties and antimicrobial activity, and none of the infusions showed hepatotoxicity for non-tumour cells.",
journal = "Food & Function",
title = "Challenges of traditional herbal teas: plant infusions and their mixtures with bioactive properties.",
number = "9",
volume = "10",
doi = "10.1039/c9fo01473j",
pages = "5939-5951"
}

Caleja, C., Finimundy, T. C., Pereira, C., Barros, L., Calhelha, R. C., Soković, M., Ivanov, M., Carvalho, A. M., Rosa, E.,& Ferreira, I. C. F. R.. (2019). Challenges of traditional herbal teas: plant infusions and their mixtures with bioactive properties.. in Food & Function, 10(9), 5939-5951.
https://doi.org/10.1039/c9fo01473j

Caleja C, Finimundy TC, Pereira C, Barros L, Calhelha RC, Soković M, Ivanov M, Carvalho AM, Rosa E, Ferreira ICFR. Challenges of traditional herbal teas: plant infusions and their mixtures with bioactive properties.. in Food & Function. 2019;10(9):5939-5951.
doi:10.1039/c9fo01473j .

Caleja, Cristina, Finimundy, Tiane C., Pereira, Carla, Barros, Lillian, Calhelha, Ricardo C., Soković, Marina, Ivanov, Marija, Carvalho, Ana Maria, Rosa, Eduardo, Ferreira, Isabel C. F. R., "Challenges of traditional herbal teas: plant infusions and their mixtures with bioactive properties." in Food & Function, 10, no. 9 (2019):5939-5951,
https://doi.org/10.1039/c9fo01473j . .

TY  - JOUR
AU  - Jabeur, Inès
AU  - Pereira, Eliana
AU  - Caleja, Cristina
AU  - Calhelha, Ricardo C.
AU  - Soković, Marina
AU  - Catarino, Luís
AU  - Barros, Lillian
AU  - Ferreira, Isabel C. F. R.
PY  - 2019
UR  - http://xlink.rsc.org/?DOI=C9FO00287A
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3340
AB  - Different external factors influence the chemical characteristics of natural products, varying according to the geographic origin. The present study determined the nutritional and chemical composition of Hibiscus sabdariffa L. dried calyces (Guinea-Bissauan origin), as well as the phenolic composition, antioxidant, anti-inflammatory, cytotoxicity and antimicrobial activity of its infusion and hydroethanolic extracts. Among the chemical components, glucose and quinic acid showed the major concentration for sugars and organic acids, respectively. Palmitic acid and α-tocopherol were the most abundant lipophilic compounds. The individual phenolic compounds were analysed through HPLC-DAD-ESI/MS. Thirteen compounds were identified in the hydroethanolic extract, while twelve were identified in the infusion, 3-O-caffeoylquinic acid being the major non-anthocyanin compound. Three anthocyanins were identified, delphinidin-3-O-sambubioside being the most abundant. Both extracts showed promising results in all the bioactive assays. This study exhibited the beneficial properties of H. sabdariffa and also emphasized the potential applications of this plant in different industrial sectors.
T2  - Food & Function
T1  - Exploring the chemical and bioactive properties of Hibiscus sabdariffa L. calyces from Guinea-Bissau (West Africa).
IS  - 4
VL  - 10
DO  - 10.1039/c9fo00287a
SP  - 2234
EP  - 2243
ER  - 

@article{
author = "Jabeur, Inès and Pereira, Eliana and Caleja, Cristina and Calhelha, Ricardo C. and Soković, Marina and Catarino, Luís and Barros, Lillian and Ferreira, Isabel C. F. R.",
year = "2019",
abstract = "Different external factors influence the chemical characteristics of natural products, varying according to the geographic origin. The present study determined the nutritional and chemical composition of Hibiscus sabdariffa L. dried calyces (Guinea-Bissauan origin), as well as the phenolic composition, antioxidant, anti-inflammatory, cytotoxicity and antimicrobial activity of its infusion and hydroethanolic extracts. Among the chemical components, glucose and quinic acid showed the major concentration for sugars and organic acids, respectively. Palmitic acid and α-tocopherol were the most abundant lipophilic compounds. The individual phenolic compounds were analysed through HPLC-DAD-ESI/MS. Thirteen compounds were identified in the hydroethanolic extract, while twelve were identified in the infusion, 3-O-caffeoylquinic acid being the major non-anthocyanin compound. Three anthocyanins were identified, delphinidin-3-O-sambubioside being the most abundant. Both extracts showed promising results in all the bioactive assays. This study exhibited the beneficial properties of H. sabdariffa and also emphasized the potential applications of this plant in different industrial sectors.",
journal = "Food & Function",
title = "Exploring the chemical and bioactive properties of Hibiscus sabdariffa L. calyces from Guinea-Bissau (West Africa).",
number = "4",
volume = "10",
doi = "10.1039/c9fo00287a",
pages = "2234-2243"
}

Jabeur, I., Pereira, E., Caleja, C., Calhelha, R. C., Soković, M., Catarino, L., Barros, L.,& Ferreira, I. C. F. R.. (2019). Exploring the chemical and bioactive properties of Hibiscus sabdariffa L. calyces from Guinea-Bissau (West Africa).. in Food & Function, 10(4), 2234-2243.
https://doi.org/10.1039/c9fo00287a

Jabeur I, Pereira E, Caleja C, Calhelha RC, Soković M, Catarino L, Barros L, Ferreira ICFR. Exploring the chemical and bioactive properties of Hibiscus sabdariffa L. calyces from Guinea-Bissau (West Africa).. in Food & Function. 2019;10(4):2234-2243.
doi:10.1039/c9fo00287a .

Jabeur, Inès, Pereira, Eliana, Caleja, Cristina, Calhelha, Ricardo C., Soković, Marina, Catarino, Luís, Barros, Lillian, Ferreira, Isabel C. F. R., "Exploring the chemical and bioactive properties of Hibiscus sabdariffa L. calyces from Guinea-Bissau (West Africa)." in Food & Function, 10, no. 4 (2019):2234-2243,
https://doi.org/10.1039/c9fo00287a . .

TY  - JOUR
AU  - López, Cecilia Jiménez
AU  - Caleja, Cristina
AU  - Prieto, M.A.
AU  - Soković, Marina
AU  - Calhelha, Ricardo C.
AU  - Barros, Lillian
AU  - Ferreira, Isabel C.F.R.
PY  - 2019
UR  - https://www.sciencedirect.com/science/article/pii/S0308814618316704?via%3Dihub
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3218
AB  - An extract from Arbutus unedo fruits, rich in anthocyanins, was studied as a natural colorant with bioactive properties (antioxidant, antimicrobial and cytotoxic). The aqueous stability of the extract was monitored using the anthocyanins’ content as response (determined by HPLC-DAD) in function of time, temperature and pH. Aided by mechanistic/phenomenological models, the conditions that favours the stabilization of the extract were provided, highlighting the suitability of the colorant for pastry/bakery products. As a case study, the extract was incorporated into wafers and the changes on the nutritional profile, free sugars, fatty acids and antioxidant properties were monitored during 6 days of storage. The results provide information for: i) potential application of the rich extract in anthocyanins for producing a natural colorant with bioactive properties; and ii) shelf-life predictions. The extract incorporation did not cause changes in the nutritional components of wafers but added colorant and antioxidant properties.
T2  - Food Chemistry
T1  - Stability of a cyanidin-3-O-glucoside extract obtained from Arbutus unedo L. and incorporation into wafers for colouring purposes
VL  - 275
DO  - 10.1016/J.FOODCHEM.2018.09.099
SP  - 426
EP  - 438
ER  - 

@article{
author = "López, Cecilia Jiménez and Caleja, Cristina and Prieto, M.A. and Soković, Marina and Calhelha, Ricardo C. and Barros, Lillian and Ferreira, Isabel C.F.R.",
year = "2019",
abstract = "An extract from Arbutus unedo fruits, rich in anthocyanins, was studied as a natural colorant with bioactive properties (antioxidant, antimicrobial and cytotoxic). The aqueous stability of the extract was monitored using the anthocyanins’ content as response (determined by HPLC-DAD) in function of time, temperature and pH. Aided by mechanistic/phenomenological models, the conditions that favours the stabilization of the extract were provided, highlighting the suitability of the colorant for pastry/bakery products. As a case study, the extract was incorporated into wafers and the changes on the nutritional profile, free sugars, fatty acids and antioxidant properties were monitored during 6 days of storage. The results provide information for: i) potential application of the rich extract in anthocyanins for producing a natural colorant with bioactive properties; and ii) shelf-life predictions. The extract incorporation did not cause changes in the nutritional components of wafers but added colorant and antioxidant properties.",
journal = "Food Chemistry",
title = "Stability of a cyanidin-3-O-glucoside extract obtained from Arbutus unedo L. and incorporation into wafers for colouring purposes",
volume = "275",
doi = "10.1016/J.FOODCHEM.2018.09.099",
pages = "426-438"
}

López, C. J., Caleja, C., Prieto, M.A., Soković, M., Calhelha, R. C., Barros, L.,& Ferreira, I. C.F.R.. (2019). Stability of a cyanidin-3-O-glucoside extract obtained from Arbutus unedo L. and incorporation into wafers for colouring purposes. in Food Chemistry, 275, 426-438.
https://doi.org/10.1016/J.FOODCHEM.2018.09.099

López CJ, Caleja C, Prieto M, Soković M, Calhelha RC, Barros L, Ferreira IC. Stability of a cyanidin-3-O-glucoside extract obtained from Arbutus unedo L. and incorporation into wafers for colouring purposes. in Food Chemistry. 2019;275:426-438.
doi:10.1016/J.FOODCHEM.2018.09.099 .

López, Cecilia Jiménez, Caleja, Cristina, Prieto, M.A., Soković, Marina, Calhelha, Ricardo C., Barros, Lillian, Ferreira, Isabel C.F.R., "Stability of a cyanidin-3-O-glucoside extract obtained from Arbutus unedo L. and incorporation into wafers for colouring purposes" in Food Chemistry, 275 (2019):426-438,
https://doi.org/10.1016/J.FOODCHEM.2018.09.099 . .

TY  - CONF
AU  - Caleja, Cristina
AU  - Barros, Lillian
AU  - Ćirić, Ana
AU  - Soković, Marina
AU  - Calhelha, Ricardo
AU  - Ferreira, Isabel C. F. R.
AU  - Barreira, João C.M
AU  - Oliveira, Beatriz P.P.
PY  - 2018
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/4363
AB  - Currently, the food industry is interested in replacing artificial additives by natural ingredients. Some plant extracts have emerged 
as possible alternatives to artificial preservatives, namely antioxidants. In fact, dairy, meat and bakery products have been 
developed, incorporating extracts of aromatic plants, spices or fruits, which have antioxidant properties. In this work, the preserving 
effectiveness of an extract rich in rosmarinic acid was tested in cupcakes and compared to an artificial additive (potassium sorbate, 
E202). The extract was obtained from Melissa officinalis L. (lemon balm) by applying an ultrasound technique using a mixture of 
ethanol/water as the extraction solvent. After confirming its antioxidant properties (free radical scavenging effect EC50 = 79 ± 2 
µg/mL; reducing power EC50 = 49 ± 1 µg/mL), antimicrobial (against 8 bacteria and 8 food contaminating fungi), and absence of 
toxicity (in cell lines), it was incorporated in cupcakes, and analysed immediately after incorporation and after 3 and 5 days of 
storage at room temperature and protected from light. All samples were analysed chromatographically in terms of fatty acids (GC FID) and free sugars (HPLC-RI). Regarding fatty acids, a total of 21 molecules were identified, with predominance of saturated 
fatty acids in all cupcakes samples. Individually, palmitic acid and oleic acid were detected in the highest percentages. Among free 
sugars, sucrose (the major form) and glucose were identified in all samples. The results demonstrate that the addition of the extract 
rich in rosmarinic acid caused no changes in fatty acids and sugars’ profiles, having the potential to be used in pastry products, 
meeting the current consumers demand.
PB  - Belgrade: University of Belgrade
C3  - UNIFood Conference; 2018 Oct 5-6
T1  - Chromatographic profile of fatty acids and sugars in cupcakes functionalized with an extract rich in rosmarinic acid
SP  - 174
UR  - https://hdl.handle.net/21.15107/rcub_ibiss_4363
ER  - 

@conference{
editor = "Soković, Marina, Tešić, Živoslav",
author = "Caleja, Cristina and Barros, Lillian and Ćirić, Ana and Soković, Marina and Calhelha, Ricardo and Ferreira, Isabel C. F. R. and Barreira, João C.M and Oliveira, Beatriz P.P.",
year = "2018",
abstract = "Currently, the food industry is interested in replacing artificial additives by natural ingredients. Some plant extracts have emerged 
as possible alternatives to artificial preservatives, namely antioxidants. In fact, dairy, meat and bakery products have been 
developed, incorporating extracts of aromatic plants, spices or fruits, which have antioxidant properties. In this work, the preserving 
effectiveness of an extract rich in rosmarinic acid was tested in cupcakes and compared to an artificial additive (potassium sorbate, 
E202). The extract was obtained from Melissa officinalis L. (lemon balm) by applying an ultrasound technique using a mixture of 
ethanol/water as the extraction solvent. After confirming its antioxidant properties (free radical scavenging effect EC50 = 79 ± 2 
µg/mL; reducing power EC50 = 49 ± 1 µg/mL), antimicrobial (against 8 bacteria and 8 food contaminating fungi), and absence of 
toxicity (in cell lines), it was incorporated in cupcakes, and analysed immediately after incorporation and after 3 and 5 days of 
storage at room temperature and protected from light. All samples were analysed chromatographically in terms of fatty acids (GC FID) and free sugars (HPLC-RI). Regarding fatty acids, a total of 21 molecules were identified, with predominance of saturated 
fatty acids in all cupcakes samples. Individually, palmitic acid and oleic acid were detected in the highest percentages. Among free 
sugars, sucrose (the major form) and glucose were identified in all samples. The results demonstrate that the addition of the extract 
rich in rosmarinic acid caused no changes in fatty acids and sugars’ profiles, having the potential to be used in pastry products, 
meeting the current consumers demand.",
publisher = "Belgrade: University of Belgrade",
journal = "UNIFood Conference; 2018 Oct 5-6",
title = "Chromatographic profile of fatty acids and sugars in cupcakes functionalized with an extract rich in rosmarinic acid",
pages = "174",
url = "https://hdl.handle.net/21.15107/rcub_ibiss_4363"
}

Soković, M., Tešić, Ž., Caleja, C., Barros, L., Ćirić, A., Soković, M., Calhelha, R., Ferreira, I. C. F. R., Barreira, J. C.M,& Oliveira, B. P.P.. (2018). Chromatographic profile of fatty acids and sugars in cupcakes functionalized with an extract rich in rosmarinic acid. in UNIFood Conference; 2018 Oct 5-6
Belgrade: University of Belgrade., 174.
https://hdl.handle.net/21.15107/rcub_ibiss_4363

Soković M, Tešić Ž, Caleja C, Barros L, Ćirić A, Soković M, Calhelha R, Ferreira ICFR, Barreira JC, Oliveira BP. Chromatographic profile of fatty acids and sugars in cupcakes functionalized with an extract rich in rosmarinic acid. in UNIFood Conference; 2018 Oct 5-6. 2018;:174.
https://hdl.handle.net/21.15107/rcub_ibiss_4363 .

Soković, Marina, Tešić, Živoslav, Caleja, Cristina, Barros, Lillian, Ćirić, Ana, Soković, Marina, Calhelha, Ricardo, Ferreira, Isabel C. F. R., Barreira, João C.M, Oliveira, Beatriz P.P., "Chromatographic profile of fatty acids and sugars in cupcakes functionalized with an extract rich in rosmarinic acid" in UNIFood Conference; 2018 Oct 5-6 (2018):174,
https://hdl.handle.net/21.15107/rcub_ibiss_4363 .

TY  - JOUR
AU  - Caleja, Cristina
AU  - Barros, Lillian
AU  - Barreira, João C.M.
AU  - Ćirić, Ana
AU  - Soković, Marina
AU  - Calhelha, Ricardo C.
AU  - Beatriz, M.
AU  - Oliveira, P.P.
AU  - Ferreira, Isabel C.F.R.
PY  - 2018
UR  - http://linkinghub.elsevier.com/retrieve/pii/S0308814618300438
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2961
AB  - Melissa officinalis (lemon balm) and its extracts have been frequently reported as possessing bioactive properties, offering the potential for use in development/enrichment of food products with additional functional capabilities, providing health benefits to consumers. The antioxidant, antibacterial and antifungal activity of lemon balm extract, as well as its potential hepatotoxicity were thoroughly evaluated. The extracts were then incorporated into cupcakes and their preserving effect, chemical composition, colour parameters and antioxidant activity were compared with those provided by potassium sorbate. In general, the variables with the largest differences among different storage times were energy level, sucrose, glucose, palmitic acid (C6:0) and oleic acid (C18:1n9). On the other hand, L∗ (top), a∗ (top), b∗ (top), pH, capric acid (C10:0) and lauric acid (C12:0) showed the greatest variation according to cupcake formulation. The results observed indicate that the lemon balm extract rich in rosmarinic acid can provide advantageous functional properties to bakery products.
T2  - Food Chemistry
T1  - Suitability of lemon balm ( Melissa officinalis L.) extract rich in rosmarinic acid as a potential enhancer of functional properties in cupcakes
VL  - 250
DO  - 10.1016/j.foodchem.2018.01.034
SP  - 67
EP  - 74
ER  - 

@article{
author = "Caleja, Cristina and Barros, Lillian and Barreira, João C.M. and Ćirić, Ana and Soković, Marina and Calhelha, Ricardo C. and Beatriz, M. and Oliveira, P.P. and Ferreira, Isabel C.F.R.",
year = "2018",
abstract = "Melissa officinalis (lemon balm) and its extracts have been frequently reported as possessing bioactive properties, offering the potential for use in development/enrichment of food products with additional functional capabilities, providing health benefits to consumers. The antioxidant, antibacterial and antifungal activity of lemon balm extract, as well as its potential hepatotoxicity were thoroughly evaluated. The extracts were then incorporated into cupcakes and their preserving effect, chemical composition, colour parameters and antioxidant activity were compared with those provided by potassium sorbate. In general, the variables with the largest differences among different storage times were energy level, sucrose, glucose, palmitic acid (C6:0) and oleic acid (C18:1n9). On the other hand, L∗ (top), a∗ (top), b∗ (top), pH, capric acid (C10:0) and lauric acid (C12:0) showed the greatest variation according to cupcake formulation. The results observed indicate that the lemon balm extract rich in rosmarinic acid can provide advantageous functional properties to bakery products.",
journal = "Food Chemistry",
title = "Suitability of lemon balm ( Melissa officinalis L.) extract rich in rosmarinic acid as a potential enhancer of functional properties in cupcakes",
volume = "250",
doi = "10.1016/j.foodchem.2018.01.034",
pages = "67-74"
}

Caleja, C., Barros, L., Barreira, J. C.M., Ćirić, A., Soković, M., Calhelha, R. C., Beatriz, M., Oliveira, P.P.,& Ferreira, I. C.F.R.. (2018). Suitability of lemon balm ( Melissa officinalis L.) extract rich in rosmarinic acid as a potential enhancer of functional properties in cupcakes. in Food Chemistry, 250, 67-74.
https://doi.org/10.1016/j.foodchem.2018.01.034

Caleja C, Barros L, Barreira JC, Ćirić A, Soković M, Calhelha RC, Beatriz M, Oliveira P, Ferreira IC. Suitability of lemon balm ( Melissa officinalis L.) extract rich in rosmarinic acid as a potential enhancer of functional properties in cupcakes. in Food Chemistry. 2018;250:67-74.
doi:10.1016/j.foodchem.2018.01.034 .

Caleja, Cristina, Barros, Lillian, Barreira, João C.M., Ćirić, Ana, Soković, Marina, Calhelha, Ricardo C., Beatriz, M., Oliveira, P.P., Ferreira, Isabel C.F.R., "Suitability of lemon balm ( Melissa officinalis L.) extract rich in rosmarinic acid as a potential enhancer of functional properties in cupcakes" in Food Chemistry, 250 (2018):67-74,
https://doi.org/10.1016/j.foodchem.2018.01.034 . .

TY  - JOUR
AU  - Takwa, Sallawi
AU  - Caleja, Cristina
AU  - Barreira, João C.M.
AU  - Soković, Marina
AU  - Achour, Lotfi
AU  - Barros, Lillian
AU  - Ferreira, Isabel C.F.R.
PY  - 2018
UR  - http://linkinghub.elsevier.com/retrieve/pii/S0023643817307168
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2879
AB  - The aim of this work was to demonstrate the antioxidant potential, antimicrobial and the absence of toxicity of the ethanol extracts obtained from strawberry tree fruits and basil leaves, using optimal conditions. Subsequently, the extracts rich in catechin, from strawberry tree fruits, and rosmarinic acid from basil leaves, were incorporated as natural ingredients in loaf bread samples, with two objectives: to functionalize bread, introducing bioactive properties; and as natural ingredients with preservation capacity. Three more groups: control (without addition of any additive), bread incorporated with ascorbic acid - E300 and bread incorporated with potassium sorbate - E202 and for each group were 3 different times were analyzed: immediately after incorporation and after 3 and 7 days. Both natural extracts presented antioxidant activity, without toxicity up to the maximal tested dose (400 μg/mL), and the main compounds present were catechin and rosmarinic acid, respectively. The breads incorporated with the natural extracts, especial basil, presented a higher antioxidant capacity than the loaf breads incorporated with ascorbic acid 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 nutritional characteristics.
T2  - LWT - Food Science and Technology
T1  - Arbutus unedo L. and Ocimum basilicum L. as sources of natural preservatives for food industry: A case study using loaf bread
VL  - 88
DO  - 10.1016/j.lwt.2017.09.041
SP  - 47
EP  - 55
ER  - 

@article{
author = "Takwa, Sallawi and Caleja, Cristina and Barreira, João C.M. and Soković, Marina and Achour, Lotfi and Barros, Lillian and Ferreira, Isabel C.F.R.",
year = "2018",
abstract = "The aim of this work was to demonstrate the antioxidant potential, antimicrobial and the absence of toxicity of the ethanol extracts obtained from strawberry tree fruits and basil leaves, using optimal conditions. Subsequently, the extracts rich in catechin, from strawberry tree fruits, and rosmarinic acid from basil leaves, were incorporated as natural ingredients in loaf bread samples, with two objectives: to functionalize bread, introducing bioactive properties; and as natural ingredients with preservation capacity. Three more groups: control (without addition of any additive), bread incorporated with ascorbic acid - E300 and bread incorporated with potassium sorbate - E202 and for each group were 3 different times were analyzed: immediately after incorporation and after 3 and 7 days. Both natural extracts presented antioxidant activity, without toxicity up to the maximal tested dose (400 μg/mL), and the main compounds present were catechin and rosmarinic acid, respectively. The breads incorporated with the natural extracts, especial basil, presented a higher antioxidant capacity than the loaf breads incorporated with ascorbic acid 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 nutritional characteristics.",
journal = "LWT - Food Science and Technology",
title = "Arbutus unedo L. and Ocimum basilicum L. as sources of natural preservatives for food industry: A case study using loaf bread",
volume = "88",
doi = "10.1016/j.lwt.2017.09.041",
pages = "47-55"
}

Takwa, S., Caleja, C., Barreira, J. C.M., Soković, M., Achour, L., Barros, L.,& Ferreira, I. C.F.R.. (2018). Arbutus unedo L. and Ocimum basilicum L. as sources of natural preservatives for food industry: A case study using loaf bread. in LWT - Food Science and Technology, 88, 47-55.
https://doi.org/10.1016/j.lwt.2017.09.041

Takwa S, Caleja C, Barreira JC, Soković M, Achour L, Barros L, Ferreira IC. Arbutus unedo L. and Ocimum basilicum L. as sources of natural preservatives for food industry: A case study using loaf bread. in LWT - Food Science and Technology. 2018;88:47-55.
doi:10.1016/j.lwt.2017.09.041 .

Takwa, Sallawi, Caleja, Cristina, Barreira, João C.M., Soković, Marina, Achour, Lotfi, Barros, Lillian, Ferreira, Isabel C.F.R., "Arbutus unedo L. and Ocimum basilicum L. as sources of natural preservatives for food industry: A case study using loaf bread" in LWT - Food Science and Technology, 88 (2018):47-55,
https://doi.org/10.1016/j.lwt.2017.09.041 . .

TY  - JOUR
AU  - Caleja, Cristina
AU  - Barros, Lillian
AU  - Antonio, Amilcar L.
AU  - Ćirić, Ana
AU  - Soković, Marina
AU  - Oliveira, M. Beatriz P. P.
AU  - Santos-Buelga, Celestino
AU  - Ferreira, Isabel C. F. R.
PY  - 2015
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2089
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3506
AB  - 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.
T2  - Journal of Functional Foods
T1  - Foeniculum uulgare Mill. as natural conservation enhancer and health promoter by incorporation in cottage cheese
VL  - 12
DO  - 10.1016/j.jff.2014.12.016
SP  - 428
EP  - 438
ER  - 

@article{
author = "Caleja, Cristina and Barros, Lillian and Antonio, Amilcar L. and Ćirić, Ana and Soković, Marina and Oliveira, M. Beatriz P. P. and Santos-Buelga, Celestino and Ferreira, Isabel C. F. R.",
year = "2015",
abstract = "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.",
journal = "Journal of Functional Foods",
title = "Foeniculum uulgare Mill. as natural conservation enhancer and health promoter by incorporation in cottage cheese",
volume = "12",
doi = "10.1016/j.jff.2014.12.016",
pages = "428-438"
}

Caleja, C., Barros, L., Antonio, A. L., Ćirić, A., Soković, M., Oliveira, M. B. P. P., Santos-Buelga, C.,& Ferreira, I. C. F. R.. (2015). Foeniculum uulgare Mill. as natural conservation enhancer and health promoter by incorporation in cottage cheese. in Journal of Functional Foods, 12, 428-438.
https://doi.org/10.1016/j.jff.2014.12.016

Caleja C, Barros L, Antonio AL, Ćirić A, Soković M, Oliveira MBPP, Santos-Buelga C, Ferreira ICFR. Foeniculum uulgare Mill. as natural conservation enhancer and health promoter by incorporation in cottage cheese. in Journal of Functional Foods. 2015;12:428-438.
doi:10.1016/j.jff.2014.12.016 .

Caleja, Cristina, Barros, Lillian, Antonio, Amilcar L., Ćirić, Ana, Soković, Marina, Oliveira, M. Beatriz P. P., Santos-Buelga, Celestino, Ferreira, Isabel C. F. R., "Foeniculum uulgare Mill. as natural conservation enhancer and health promoter by incorporation in cottage cheese" in Journal of Functional Foods, 12 (2015):428-438,
https://doi.org/10.1016/j.jff.2014.12.016 . .

TY  - JOUR
AU  - Caleja, Cristina
AU  - Barros, Lillian
AU  - Antonio, Amilcar L.
AU  - Ćirić, Ana
AU  - Barreira, Joao C. M.
AU  - Soković, Marina
AU  - Oliveira, M. Beatriz P. P.
AU  - Santos-Buelga, Celestino
AU  - Ferreira, Isabel C. F. R.
PY  - 2015
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/1943
AB  - The antioxidant (free radical scavenging activity, reducing power and
   lipid peroxidation inhibition) and antimicrobial (against bacteria and
   fungi) potential of Matricaria recutita L. (chamomile) extracts obtained
   by decoction was demonstrated. The characterization of the extracts
   highlighted dicaffeoyl-2,7-anhydro-3-deoxy-2-octulopyranosonic acid
   (diCDOA) and luteolin-O-glucuronide as the main phenolic compounds.
   Extracts containing these natural ingredients were incorporated into
   cottage cheese, and the prepared products were compared with samples
   incorporated with chamomile powder and plain cottage cheese (control).
   Nutritional composition, colour and antioxidant activity of all samples
   were evaluated along storage time. Chamomile decoctions (natural
   bioactive ingredient) did not alter significantly the nutritional and
   fatty acid profiles of cottage cheese, but improved its antioxidant
   potential, independent of the storage time. Moreover, it increased the
   shelf life since only the control samples showed signs of degradation
   after 14 days of storage. The development of this novel functional dairy
   product emphasizes the bioactive and preservation potential of
   chamomile. (C) 2015 Elsevier Ltd. All rights reserved.
T2  - Journal of Functional Foods
T1  - Development of a functional dairy food: Exploring bioactive and
 preservation effects of chamomile (Matricaria recutita L.)
VL  - 16
DO  - 10.1016/j.jff.2015.04.033
SP  - 114
EP  - 124
ER  - 

@article{
author = "Caleja, Cristina and Barros, Lillian and Antonio, Amilcar L. and Ćirić, Ana and Barreira, Joao C. M. and Soković, Marina and Oliveira, M. Beatriz P. P. and Santos-Buelga, Celestino and Ferreira, Isabel C. F. R.",
year = "2015",
abstract = "The antioxidant (free radical scavenging activity, reducing power and
   lipid peroxidation inhibition) and antimicrobial (against bacteria and
   fungi) potential of Matricaria recutita L. (chamomile) extracts obtained
   by decoction was demonstrated. The characterization of the extracts
   highlighted dicaffeoyl-2,7-anhydro-3-deoxy-2-octulopyranosonic acid
   (diCDOA) and luteolin-O-glucuronide as the main phenolic compounds.
   Extracts containing these natural ingredients were incorporated into
   cottage cheese, and the prepared products were compared with samples
   incorporated with chamomile powder and plain cottage cheese (control).
   Nutritional composition, colour and antioxidant activity of all samples
   were evaluated along storage time. Chamomile decoctions (natural
   bioactive ingredient) did not alter significantly the nutritional and
   fatty acid profiles of cottage cheese, but improved its antioxidant
   potential, independent of the storage time. Moreover, it increased the
   shelf life since only the control samples showed signs of degradation
   after 14 days of storage. The development of this novel functional dairy
   product emphasizes the bioactive and preservation potential of
   chamomile. (C) 2015 Elsevier Ltd. All rights reserved.",
journal = "Journal of Functional Foods",
title = "Development of a functional dairy food: Exploring bioactive and
 preservation effects of chamomile (Matricaria recutita L.)",
volume = "16",
doi = "10.1016/j.jff.2015.04.033",
pages = "114-124"
}

Caleja, C., Barros, L., Antonio, A. L., Ćirić, A., Barreira, J. C. M., Soković, M., Oliveira, M. B. P. P., Santos-Buelga, C.,& Ferreira, I. C. F. R.. (2015). Development of a functional dairy food: Exploring bioactive and
 preservation effects of chamomile (Matricaria recutita L.). in Journal of Functional Foods, 16, 114-124.
https://doi.org/10.1016/j.jff.2015.04.033

Caleja C, Barros L, Antonio AL, Ćirić A, Barreira JCM, Soković M, Oliveira MBPP, Santos-Buelga C, Ferreira ICFR. Development of a functional dairy food: Exploring bioactive and
 preservation effects of chamomile (Matricaria recutita L.). in Journal of Functional Foods. 2015;16:114-124.
doi:10.1016/j.jff.2015.04.033 .

Caleja, Cristina, Barros, Lillian, Antonio, Amilcar L., Ćirić, Ana, Barreira, Joao C. M., Soković, Marina, Oliveira, M. Beatriz P. P., Santos-Buelga, Celestino, Ferreira, Isabel C. F. R., "Development of a functional dairy food: Exploring bioactive and
 preservation effects of chamomile (Matricaria recutita L.)" in Journal of Functional Foods, 16 (2015):114-124,
https://doi.org/10.1016/j.jff.2015.04.033 . .

TY  - JOUR
AU  - Caleja, Cristina
AU  - Barros, Lillian
AU  - Antonio, Amilcar L.
AU  - Ćirić, Ana
AU  - Soković, Marina
AU  - Oliveira, M. Beatriz P. P.
AU  - Santos-Buelga, Celestino
AU  - Ferreira, Isabel C. F. R.
PY  - 2015
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2089
AB  - 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.
T2  - Journal of Functional Foods
T1  - Foeniculum uulgare Mill. as natural conservation enhancer and health
 promoter by incorporation in cottage cheese
VL  - 12
DO  - 10.1016/j.jff.2014.12.016
SP  - 428
EP  - 438
ER  - 

@article{
author = "Caleja, Cristina and Barros, Lillian and Antonio, Amilcar L. and Ćirić, Ana and Soković, Marina and Oliveira, M. Beatriz P. P. and Santos-Buelga, Celestino and Ferreira, Isabel C. F. R.",
year = "2015",
abstract = "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.",
journal = "Journal of Functional Foods",
title = "Foeniculum uulgare Mill. as natural conservation enhancer and health
 promoter by incorporation in cottage cheese",
volume = "12",
doi = "10.1016/j.jff.2014.12.016",
pages = "428-438"
}

Caleja, C., Barros, L., Antonio, A. L., Ćirić, A., Soković, M., Oliveira, M. B. P. P., Santos-Buelga, C.,& Ferreira, I. C. F. R.. (2015). Foeniculum uulgare Mill. as natural conservation enhancer and health
 promoter by incorporation in cottage cheese. in Journal of Functional Foods, 12, 428-438.
https://doi.org/10.1016/j.jff.2014.12.016

Caleja C, Barros L, Antonio AL, Ćirić A, Soković M, Oliveira MBPP, Santos-Buelga C, Ferreira ICFR. Foeniculum uulgare Mill. as natural conservation enhancer and health
 promoter by incorporation in cottage cheese. in Journal of Functional Foods. 2015;12:428-438.
doi:10.1016/j.jff.2014.12.016 .

Caleja, Cristina, Barros, Lillian, Antonio, Amilcar L., Ćirić, Ana, Soković, Marina, Oliveira, M. Beatriz P. P., Santos-Buelga, Celestino, Ferreira, Isabel C. F. R., "Foeniculum uulgare Mill. as natural conservation enhancer and health
 promoter by incorporation in cottage cheese" in Journal of Functional Foods, 12 (2015):428-438,
https://doi.org/10.1016/j.jff.2014.12.016 . .