TY  - JOUR
AU  - Ueda, Jonata M.
AU  - Pedrosa, Mariana C.
AU  - Fernandes, Filipa A.
AU  - Rodrigues, Paula
AU  - Melgar, Bruno
AU  - Dias, Maria Inês
AU  - Pinela, José
AU  - Calhelha, Ricardo C.
AU  - Ivanov, Marija
AU  - Soković, Marina
AU  - Heleno, Sandrina A.
AU  - Carocho, Márcio
AU  - Ineu, Rafael P.
AU  - Ferreira, Isabel C. F. R.
AU  - Barros, Lillian
PY  - 2021
UR  - https://www.mdpi.com/2304-8158/10/3/676
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/4211
AB  - In the present work, sage (Salvia officinalis L.) and basil (Ocimum basilicum L.) were exploited for their preservative purposes, as viable alternatives to artificial ones. The ultrasound-assisted extraction (UAE) of bioactive compounds was pre-optimized using factorial screening analysis, prior to applying response surface methodology (RSM). The obtained extracts were characterized in terms of phenolic compounds by high-performance liquid chromatography coupled to photodiode array detector and mass spectrometer HPLC-DAD-ESI/MS and bioactivities, namely the antioxidant, antimicrobial and cytotoxic potential. In addition, the most promising extracts were incorporated into yogurts, that were further screened for nutritional and physico-chemical properties and microbial load, over a shelf life of 14 days. According to the obtained results, the solvent percentage is the most relevant factor for obtaining rosmarinic acid-rich extract, followed by the extraction time and ultrasonic power. For the antioxidant and antimicrobial activity, sage showed the best result for both analysis and none of the two plant extracts were hepatotoxic. Finally, both extracts did not show changes in the physicochemical and nutritional characteristics of the yogurts and did not interfere with the growth of lactic acid bacteria, an important microorganism during yogurt fermentation. These results highlight the high potential of sage and basil as natural preservatives.
PB  - MDPI AG
T2  - Foods
T1  - Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts
IS  - 3
VL  - 10
DO  - 10.3390/foods10030676
SP  - 676
ER  - 

@article{
author = "Ueda, Jonata M. and Pedrosa, Mariana C. and Fernandes, Filipa A. and Rodrigues, Paula and Melgar, Bruno and Dias, Maria Inês and Pinela, José and Calhelha, Ricardo C. and Ivanov, Marija and Soković, Marina and Heleno, Sandrina A. and Carocho, Márcio and Ineu, Rafael P. and Ferreira, Isabel C. F. R. and Barros, Lillian",
year = "2021",
abstract = "In the present work, sage (Salvia officinalis L.) and basil (Ocimum basilicum L.) were exploited for their preservative purposes, as viable alternatives to artificial ones. The ultrasound-assisted extraction (UAE) of bioactive compounds was pre-optimized using factorial screening analysis, prior to applying response surface methodology (RSM). The obtained extracts were characterized in terms of phenolic compounds by high-performance liquid chromatography coupled to photodiode array detector and mass spectrometer HPLC-DAD-ESI/MS and bioactivities, namely the antioxidant, antimicrobial and cytotoxic potential. In addition, the most promising extracts were incorporated into yogurts, that were further screened for nutritional and physico-chemical properties and microbial load, over a shelf life of 14 days. According to the obtained results, the solvent percentage is the most relevant factor for obtaining rosmarinic acid-rich extract, followed by the extraction time and ultrasonic power. For the antioxidant and antimicrobial activity, sage showed the best result for both analysis and none of the two plant extracts were hepatotoxic. Finally, both extracts did not show changes in the physicochemical and nutritional characteristics of the yogurts and did not interfere with the growth of lactic acid bacteria, an important microorganism during yogurt fermentation. These results highlight the high potential of sage and basil as natural preservatives.",
publisher = "MDPI AG",
journal = "Foods",
title = "Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts",
number = "3",
volume = "10",
doi = "10.3390/foods10030676",
pages = "676"
}

Ueda, J. M., Pedrosa, M. C., Fernandes, F. A., Rodrigues, P., Melgar, B., Dias, M. I., Pinela, J., Calhelha, R. C., Ivanov, M., Soković, M., Heleno, S. A., Carocho, M., Ineu, R. P., Ferreira, I. C. F. R.,& Barros, L.. (2021). Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts. in Foods
MDPI AG., 10(3), 676.
https://doi.org/10.3390/foods10030676

Ueda JM, Pedrosa MC, Fernandes FA, Rodrigues P, Melgar B, Dias MI, Pinela J, Calhelha RC, Ivanov M, Soković M, Heleno SA, Carocho M, Ineu RP, Ferreira ICFR, Barros L. Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts. in Foods. 2021;10(3):676.
doi:10.3390/foods10030676 .

Ueda, Jonata M., Pedrosa, Mariana C., Fernandes, Filipa A., Rodrigues, Paula, Melgar, Bruno, Dias, Maria Inês, Pinela, José, Calhelha, Ricardo C., Ivanov, Marija, Soković, Marina, Heleno, Sandrina A., Carocho, Márcio, Ineu, Rafael P., Ferreira, Isabel C. F. R., Barros, Lillian, "Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts" in Foods, 10, no. 3 (2021):676,
https://doi.org/10.3390/foods10030676 . .

TY  - JOUR
AU  - Pedrosa, Mariana C.
AU  - Ueda, Jonata M.
AU  - Melgar, Bruno
AU  - Dias, Maria Inês
AU  - Pinela, José
AU  - Calhelha, Ricardo C.
AU  - Ivanov, Marija
AU  - Soković, Marina
AU  - Heleno, Sandrina
AU  - Silva, Aline Bruna da
AU  - Carocho, Márcio
AU  - Ferreira, Isabel C. F. R.
AU  - Barros, Lillian
PY  - 2021
UR  - https://www.mdpi.com/2304-8158/10/1/165
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/4177
AB  - Muffins are snacks made from flour and chocolate and preserved with synthetic additives. Following consumer trends, the search for natural food additives has gained traction. Plants such as rosemary, lemon balm, and oregano were analyzed following an optimization of ultrasound assisted extraction, screened for their antioxidant and antimicrobial activity and incorporated in chocolate muffins, comparing them to synthetic preservatives over the course of 8 days. The nutritional profile, organic and fatty acids, soluble sugars, texture profile, external color and digital imaging of the muffin pores were analyzed. Slight changes were sought for the muffins incorporated with the natural extracts. By means of linear discriminant analysis, rosemary extract was considered the most promising extract to preserve the muffins due to its similarity to potassium sorbate, showing no changes in the muffins it was incorporated in, although it showed a lower amount of phenolic compounds when compared to lemon balm.
PB  - MDPI AG
T2  - Foods
T1  - Preservation of Chocolate Muffins with Lemon Balm, Oregano, and Rosemary Extracts
IS  - 1
VL  - 10
DO  - 10.3390/foods10010165
SP  - 165
ER  - 

@article{
author = "Pedrosa, Mariana C. and Ueda, Jonata M. and Melgar, Bruno and Dias, Maria Inês and Pinela, José and Calhelha, Ricardo C. and Ivanov, Marija and Soković, Marina and Heleno, Sandrina and Silva, Aline Bruna da and Carocho, Márcio and Ferreira, Isabel C. F. R. and Barros, Lillian",
year = "2021",
abstract = "Muffins are snacks made from flour and chocolate and preserved with synthetic additives. Following consumer trends, the search for natural food additives has gained traction. Plants such as rosemary, lemon balm, and oregano were analyzed following an optimization of ultrasound assisted extraction, screened for their antioxidant and antimicrobial activity and incorporated in chocolate muffins, comparing them to synthetic preservatives over the course of 8 days. The nutritional profile, organic and fatty acids, soluble sugars, texture profile, external color and digital imaging of the muffin pores were analyzed. Slight changes were sought for the muffins incorporated with the natural extracts. By means of linear discriminant analysis, rosemary extract was considered the most promising extract to preserve the muffins due to its similarity to potassium sorbate, showing no changes in the muffins it was incorporated in, although it showed a lower amount of phenolic compounds when compared to lemon balm.",
publisher = "MDPI AG",
journal = "Foods",
title = "Preservation of Chocolate Muffins with Lemon Balm, Oregano, and Rosemary Extracts",
number = "1",
volume = "10",
doi = "10.3390/foods10010165",
pages = "165"
}

Pedrosa, M. C., Ueda, J. M., Melgar, B., Dias, M. I., Pinela, J., Calhelha, R. C., Ivanov, M., Soković, M., Heleno, S., Silva, A. B. d., Carocho, M., Ferreira, I. C. F. R.,& Barros, L.. (2021). Preservation of Chocolate Muffins with Lemon Balm, Oregano, and Rosemary Extracts. in Foods
MDPI AG., 10(1), 165.
https://doi.org/10.3390/foods10010165

Pedrosa MC, Ueda JM, Melgar B, Dias MI, Pinela J, Calhelha RC, Ivanov M, Soković M, Heleno S, Silva ABD, Carocho M, Ferreira ICFR, Barros L. Preservation of Chocolate Muffins with Lemon Balm, Oregano, and Rosemary Extracts. in Foods. 2021;10(1):165.
doi:10.3390/foods10010165 .

Pedrosa, Mariana C., Ueda, Jonata M., Melgar, Bruno, Dias, Maria Inês, Pinela, José, Calhelha, Ricardo C., Ivanov, Marija, Soković, Marina, Heleno, Sandrina, Silva, Aline Bruna da, Carocho, Márcio, Ferreira, Isabel C. F. R., Barros, Lillian, "Preservation of Chocolate Muffins with Lemon Balm, Oregano, and Rosemary Extracts" in Foods, 10, no. 1 (2021):165,
https://doi.org/10.3390/foods10010165 . .