dc.creator | Caleja, Cristina | |
dc.creator | Barros, Lillian | |
dc.creator | Antonio, Amilcar L. | |
dc.creator | Ćirić, Ana | |
dc.creator | Barreira, Joao C. M. | |
dc.creator | Soković, Marina | |
dc.creator | Oliveira, M. Beatriz P. P. | |
dc.creator | Santos-Buelga, Celestino | |
dc.creator | Ferreira, Isabel C. F. R. | |
dc.date.accessioned | 2016-05-23T10:59:44Z | |
dc.date.issued | 2015 | |
dc.identifier.issn | 1756-4646 | |
dc.identifier.uri | https://radar.ibiss.bg.ac.rs/handle/123456789/1943 | |
dc.description.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. | en |
dc.description.sponsorship | project PRODER {[}46577- PlantLact]; Foundation for Science and
Technology (FCT, Portugal) {[}SFRH/BD/93007/2013]; J.C.M. Barreira
post-doctoral grant {[}SFRH/BPD/72802/2010]; L. Barros research
contract; Serbian Ministry of Education, Science and Technological
Development {[}173032] | |
dc.language | English | |
dc.rights | restrictedAccess | |
dc.source | Journal of Functional Foods | |
dc.subject | Functional food | |
dc.subject | Cottage cheese | |
dc.subject | Matricaria recutita | |
dc.subject | Antioxidant/antimicrobial properties | |
dc.subject | Natural preservative | |
dc.title | Development of a functional dairy food: Exploring bioactive and
preservation effects of chamomile (Matricaria recutita L.) | en |
dc.type | article | |
dc.rights.license | ARR | |
dcterms.abstract | Ћирић, Aна Д.; Сантос-Буелга, Целестино; Оливеира, М. Беатриз П. П.; Ферреира, Исабел Ц. Ф. Р.; Цалеја, Цристина; Баррос, Лиллиан; Соковић, Марина; Aнтонио, Aмилцар Л.; Барреира, Јоао Ц. М.; | |
dc.citation.volume | 16 | |
dc.identifier.doi | 10.1016/j.jff.2015.04.033 | |
dc.identifier.scopus | 2-s2.0-84937553525 | |
dc.identifier.wos | 000357905100012 | |
dc.citation.spage | 114 | |
dc.citation.epage | 124 | |
dc.type.version | publishedVersion | en |
dc.citation.rank | M21 | |