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 . .