TY  - JOUR
AU  - Vega, Erika N.
AU  - Molina, Adriana K.
AU  - Pereira, Carla
AU  - Dias, Maria Inês
AU  - Heleno, Sandrina A.
AU  - Rodrigues, Paula
AU  - Fernandes, Isabel P.
AU  - Barreiro, Maria Filomena
AU  - Stojković, Dejan
AU  - Soković, Marina
AU  - Carocho, Marcio
AU  - Barreira, João C. M.
AU  - Ferreira, Isabel C. F. R.
AU  - Barros, Lillian
PY  - 2021
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/4345
AB  - Given the importance of colour in the general acceptance or rejection of a product, the use of colorants is a widespread practice, particularly in the food industry. At the same time, with the increasing consumers’ awareness of the health effects that some artificial colorants can exert, there is a growing tendency to prioritize foodstuffs containing natural additives. In this work, Morus nigra L. and Rubus fruticosus L. fruit juices were characterized in terms of anthocyanins, organic acids, free sugars, and tocopherols, as also regarding their bioactive properties. Given their richness in anthocyanins, this study also aimed to prepare different solid colouring formulations by the spray-drying technique, using as stabilizers maltodextrin and arabic gum. Six free sugars and two organic acids were detected in the fruit juices, as well as the four tocopherol isoforms. Two cyanidin derivatives were found in M. nigra (cyanidin-3-O-glucoside and cyanidin-O-rhamnoside) and other four in R. fruticosus (cyanidin-O-hexoside, cyanidin-3-O-glucoside, cyanidin-O-pentoside, and cyanidin-3-O-dioxaloilglucoside). The developed colouring formulations revealed a good stability over time, in terms of anthocyanin concentration and colour parameters, and revealed to be safe for consumption, either concerning their low microbial load and lack of cytotoxicity. Thus, they represent a promising natural alternative to the massively used artificial colorants.
PB  - Basel: MDPI
T2  - Plants
T1  - Anthocyanins from rubus fruticosus l. And morus nigra l. applied as food colorants: A natural alternative
IS  - 6
VL  - 10
DO  - 10.3390/plants10061181
SP  - 1181
ER  - 

@article{
author = "Vega, Erika N. and Molina, Adriana K. and Pereira, Carla and Dias, Maria Inês and Heleno, Sandrina A. and Rodrigues, Paula and Fernandes, Isabel P. and Barreiro, Maria Filomena and Stojković, Dejan and Soković, Marina and Carocho, Marcio and Barreira, João C. M. and Ferreira, Isabel C. F. R. and Barros, Lillian",
year = "2021",
abstract = "Given the importance of colour in the general acceptance or rejection of a product, the use of colorants is a widespread practice, particularly in the food industry. At the same time, with the increasing consumers’ awareness of the health effects that some artificial colorants can exert, there is a growing tendency to prioritize foodstuffs containing natural additives. In this work, Morus nigra L. and Rubus fruticosus L. fruit juices were characterized in terms of anthocyanins, organic acids, free sugars, and tocopherols, as also regarding their bioactive properties. Given their richness in anthocyanins, this study also aimed to prepare different solid colouring formulations by the spray-drying technique, using as stabilizers maltodextrin and arabic gum. Six free sugars and two organic acids were detected in the fruit juices, as well as the four tocopherol isoforms. Two cyanidin derivatives were found in M. nigra (cyanidin-3-O-glucoside and cyanidin-O-rhamnoside) and other four in R. fruticosus (cyanidin-O-hexoside, cyanidin-3-O-glucoside, cyanidin-O-pentoside, and cyanidin-3-O-dioxaloilglucoside). The developed colouring formulations revealed a good stability over time, in terms of anthocyanin concentration and colour parameters, and revealed to be safe for consumption, either concerning their low microbial load and lack of cytotoxicity. Thus, they represent a promising natural alternative to the massively used artificial colorants.",
publisher = "Basel: MDPI",
journal = "Plants",
title = "Anthocyanins from rubus fruticosus l. And morus nigra l. applied as food colorants: A natural alternative",
number = "6",
volume = "10",
doi = "10.3390/plants10061181",
pages = "1181"
}

Vega, E. N., Molina, A. K., Pereira, C., Dias, M. I., Heleno, S. A., Rodrigues, P., Fernandes, I. P., Barreiro, M. F., Stojković, D., Soković, M., Carocho, M., Barreira, J. C. M., Ferreira, I. C. F. R.,& Barros, L.. (2021). Anthocyanins from rubus fruticosus l. And morus nigra l. applied as food colorants: A natural alternative. in Plants
Basel: MDPI., 10(6), 1181.
https://doi.org/10.3390/plants10061181

Vega EN, Molina AK, Pereira C, Dias MI, Heleno SA, Rodrigues P, Fernandes IP, Barreiro MF, Stojković D, Soković M, Carocho M, Barreira JCM, Ferreira ICFR, Barros L. Anthocyanins from rubus fruticosus l. And morus nigra l. applied as food colorants: A natural alternative. in Plants. 2021;10(6):1181.
doi:10.3390/plants10061181 .

Vega, Erika N., Molina, Adriana K., Pereira, Carla, Dias, Maria Inês, Heleno, Sandrina A., Rodrigues, Paula, Fernandes, Isabel P., Barreiro, Maria Filomena, Stojković, Dejan, Soković, Marina, Carocho, Marcio, Barreira, João C. M., Ferreira, Isabel C. F. R., Barros, Lillian, "Anthocyanins from rubus fruticosus l. And morus nigra l. applied as food colorants: A natural alternative" in Plants, 10, no. 6 (2021):1181,
https://doi.org/10.3390/plants10061181 . .

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  - Molina, Adriana K.
AU  - Vega, Erika N.
AU  - Pereira, Carla
AU  - Dias, Maria Inês
AU  - Heleno, Sandrina A.
AU  - Rodrigues, Paula
AU  - Fernandes, Isabel P.
AU  - Barreiro, Maria Filomena
AU  - Kostić, Marina
AU  - Soković, Marina
AU  - Barreira, João C M
AU  - Barros, Lillian
AU  - Ferreira, Isabel C F R
PY  - 2019
UR  - https://www.mdpi.com/2076-3921/8/9/394
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3489
AB  - Lonicera caerulea L. (haskap) berries are widely known for their richness in anthocyanins. In this study, such fruits were assessed for their nutritional and chemical composition, but also as sources of anthocyanins with great colouring properties to be applied in foodstuff. Haskap presented high levels of water, four free sugars (mainly fructose and glucose), five organic acids (mainly citric, malic, and quinic), α- and γ-tocopherol, twenty fatty acids (with prevalence of linoleic acid), and eight phenolic compounds, among which six were anthocyanins (mainly cyanidin-3-O-glucoside). The extract presented great antioxidant properties, evaluated through TBARS and OxHLIA assays, as well as antimicrobial capacity against six bacteria and six fungi. Two colourants were obtained by spray-drying haskap juice with maltodextrin and a mixture of maltodextrin and arabic gum. These formulations were stable over 12 weeks of storage at room and refrigerated temperature, without significant variations in colour parameters and in anthocyanins concentration. They were considered safe for consumption once neither microbial contamination nor cytotoxicity in non-tumour cells were detected. The results obtained allow for the consideration of haskap as a promising source of colourants to be applied not only in the food industry, but also in other fields that rely on artificial colourants.
T2  - Antioxidants (Basel, Switzerland)
T2  - Antioxidants (Basel, Switzerland)
T1  - Promising Antioxidant and Antimicrobial Food Colourants from Lonicera caerulea L. var. Kamtschatica.
IS  - 9
VL  - 8
DO  - 10.3390/antiox8090394
SP  - 394
ER  - 

@article{
author = "Molina, Adriana K. and Vega, Erika N. and Pereira, Carla and Dias, Maria Inês and Heleno, Sandrina A. and Rodrigues, Paula and Fernandes, Isabel P. and Barreiro, Maria Filomena and Kostić, Marina and Soković, Marina and Barreira, João C M and Barros, Lillian and Ferreira, Isabel C F R",
year = "2019",
abstract = "Lonicera caerulea L. (haskap) berries are widely known for their richness in anthocyanins. In this study, such fruits were assessed for their nutritional and chemical composition, but also as sources of anthocyanins with great colouring properties to be applied in foodstuff. Haskap presented high levels of water, four free sugars (mainly fructose and glucose), five organic acids (mainly citric, malic, and quinic), α- and γ-tocopherol, twenty fatty acids (with prevalence of linoleic acid), and eight phenolic compounds, among which six were anthocyanins (mainly cyanidin-3-O-glucoside). The extract presented great antioxidant properties, evaluated through TBARS and OxHLIA assays, as well as antimicrobial capacity against six bacteria and six fungi. Two colourants were obtained by spray-drying haskap juice with maltodextrin and a mixture of maltodextrin and arabic gum. These formulations were stable over 12 weeks of storage at room and refrigerated temperature, without significant variations in colour parameters and in anthocyanins concentration. They were considered safe for consumption once neither microbial contamination nor cytotoxicity in non-tumour cells were detected. The results obtained allow for the consideration of haskap as a promising source of colourants to be applied not only in the food industry, but also in other fields that rely on artificial colourants.",
journal = "Antioxidants (Basel, Switzerland), Antioxidants (Basel, Switzerland)",
title = "Promising Antioxidant and Antimicrobial Food Colourants from Lonicera caerulea L. var. Kamtschatica.",
number = "9",
volume = "8",
doi = "10.3390/antiox8090394",
pages = "394"
}

Molina, A. K., Vega, E. N., Pereira, C., Dias, M. I., Heleno, S. A., Rodrigues, P., Fernandes, I. P., Barreiro, M. F., Kostić, M., Soković, M., Barreira, J. C. M., Barros, L.,& Ferreira, I. C. F. R.. (2019). Promising Antioxidant and Antimicrobial Food Colourants from Lonicera caerulea L. var. Kamtschatica.. in Antioxidants (Basel, Switzerland), 8(9), 394.
https://doi.org/10.3390/antiox8090394

Molina AK, Vega EN, Pereira C, Dias MI, Heleno SA, Rodrigues P, Fernandes IP, Barreiro MF, Kostić M, Soković M, Barreira JCM, Barros L, Ferreira ICFR. Promising Antioxidant and Antimicrobial Food Colourants from Lonicera caerulea L. var. Kamtschatica.. in Antioxidants (Basel, Switzerland). 2019;8(9):394.
doi:10.3390/antiox8090394 .

Molina, Adriana K., Vega, Erika N., Pereira, Carla, Dias, Maria Inês, Heleno, Sandrina A., Rodrigues, Paula, Fernandes, Isabel P., Barreiro, Maria Filomena, Kostić, Marina, Soković, Marina, Barreira, João C M, Barros, Lillian, Ferreira, Isabel C F R, "Promising Antioxidant and Antimicrobial Food Colourants from Lonicera caerulea L. var. Kamtschatica." in Antioxidants (Basel, Switzerland), 8, no. 9 (2019):394,
https://doi.org/10.3390/antiox8090394 . .

TY  - JOUR
AU  - Chahdoura, Hassiba
AU  - Barreira, João C.M.
AU  - Barros, Lillian
AU  - Dias, Maria Inês
AU  - Calhelha, Ricardo C.
AU  - Flamini, Guido
AU  - Soković, Marina
AU  - Achour, Lotfi
AU  - Ferreira, Isabel C.F.R.
PY  - 2019
UR  - https://www.sciencedirect.com/science/article/pii/S0023643819300787?via%3Dihub
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3268
AB  - Opuntia genus includes several species able to grow in arid regions and known for producing delicate fruits, which are far from being thoroughly characterized. Herein, fruits from O. macrorhiza and O. microdasys were divided in skins and pulps (without including seeds) and studied for chemical composition, individual phytochemicals and bioactivity. The major volatiles were camphor and ethyl acetate, while citric acid was the main organic acid. The fatty acids detected in highest percentages were linoleic acid (skins) and lauric acid (pulps); α-tocopherol was the major isoform of vitamin E. Quercetin-3-O-rutinoside and quercetin-O-(deoxyhexoside-rutinoside) were the main phenolics in fruit skins of O. macrorhiza and O. microdasys (respectively), similarly to piscidic acid in O. macrorhiza pulp (O. microdasys pulp showed no quantifiable compounds). Betanin and isobetanin were the major betalains. All samples were antioxidant (particularly O. macrorhiza), but antimicrobial activity was only detected in skins. Cytotoxicity was low in all cases. Overall, these fruits proved to be potential new ingredients for food or pharmaceutical related applications, adding value to these natural species able to grow in arid environments.
T2  - LWT
T1  - Bioactivity, hydrophilic, lipophilic and volatile compounds in pulps and skins of Opuntia macrorhiza and Opuntia microdasys fruits
VL  - 105
DO  - 10.1016/J.LWT.2019.01.067
SP  - 57
EP  - 65
ER  - 

@article{
author = "Chahdoura, Hassiba and Barreira, João C.M. and Barros, Lillian and Dias, Maria Inês and Calhelha, Ricardo C. and Flamini, Guido and Soković, Marina and Achour, Lotfi and Ferreira, Isabel C.F.R.",
year = "2019",
abstract = "Opuntia genus includes several species able to grow in arid regions and known for producing delicate fruits, which are far from being thoroughly characterized. Herein, fruits from O. macrorhiza and O. microdasys were divided in skins and pulps (without including seeds) and studied for chemical composition, individual phytochemicals and bioactivity. The major volatiles were camphor and ethyl acetate, while citric acid was the main organic acid. The fatty acids detected in highest percentages were linoleic acid (skins) and lauric acid (pulps); α-tocopherol was the major isoform of vitamin E. Quercetin-3-O-rutinoside and quercetin-O-(deoxyhexoside-rutinoside) were the main phenolics in fruit skins of O. macrorhiza and O. microdasys (respectively), similarly to piscidic acid in O. macrorhiza pulp (O. microdasys pulp showed no quantifiable compounds). Betanin and isobetanin were the major betalains. All samples were antioxidant (particularly O. macrorhiza), but antimicrobial activity was only detected in skins. Cytotoxicity was low in all cases. Overall, these fruits proved to be potential new ingredients for food or pharmaceutical related applications, adding value to these natural species able to grow in arid environments.",
journal = "LWT",
title = "Bioactivity, hydrophilic, lipophilic and volatile compounds in pulps and skins of Opuntia macrorhiza and Opuntia microdasys fruits",
volume = "105",
doi = "10.1016/J.LWT.2019.01.067",
pages = "57-65"
}

Chahdoura, H., Barreira, J. C.M., Barros, L., Dias, M. I., Calhelha, R. C., Flamini, G., Soković, M., Achour, L.,& Ferreira, I. C.F.R.. (2019). Bioactivity, hydrophilic, lipophilic and volatile compounds in pulps and skins of Opuntia macrorhiza and Opuntia microdasys fruits. in LWT, 105, 57-65.
https://doi.org/10.1016/J.LWT.2019.01.067

Chahdoura H, Barreira JC, Barros L, Dias MI, Calhelha RC, Flamini G, Soković M, Achour L, Ferreira IC. Bioactivity, hydrophilic, lipophilic and volatile compounds in pulps and skins of Opuntia macrorhiza and Opuntia microdasys fruits. in LWT. 2019;105:57-65.
doi:10.1016/J.LWT.2019.01.067 .

Chahdoura, Hassiba, Barreira, João C.M., Barros, Lillian, Dias, Maria Inês, Calhelha, Ricardo C., Flamini, Guido, Soković, Marina, Achour, Lotfi, Ferreira, Isabel C.F.R., "Bioactivity, hydrophilic, lipophilic and volatile compounds in pulps and skins of Opuntia macrorhiza and Opuntia microdasys fruits" in LWT, 105 (2019):57-65,
https://doi.org/10.1016/J.LWT.2019.01.067 . .

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 . .