Development of a functional dairy food: Exploring bioactive and preservation effects of chamomile (Matricaria recutita L.)
2015
Аутори:
Caleja, CristinaBarros, 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.
Тип документа:
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт:
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.
Кључне речи:
Functional food; Cottage cheese; Matricaria recutita; Antioxidant/antimicrobial properties; Natural preservativeИзвор:
Journal of Functional Foods, 2015, 16, 114-124
DOI: 10.1016/j.jff.2015.04.033
ISSN: 1756-4646