Arbutus unedo L. and Ocimum basilicum L. as sources of natural preservatives for food industry: A case study using loaf bread
2018
Autori:
Takwa, SallawiCaleja, Cristina
Barreira, João C.M.
Soković, Marina
Achour, Lotfi
Barros, Lillian
Ferreira, Isabel C.F.R.
Tip dokumenta:
Članak u časopisu (Objavljena verzija)
,
© 2017 Elsevier
Metapodaci
Prikaz svih podataka o dokumentuApstrakt:
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.
Ključne reči:
Strawberry tree; Basil; Antioxidant preservatives; Loaf breadFinansiranje / projekti:
- Karakterizacija i primena metabolita gljiva i utvrđivanje potencijala novih biofungicida (RS-MESTD-Basic Research (BR or ON)-173032)
- Foundation for Science and Technology (FCT, Portugal)
- FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2013)
- Programme NORTE2020 (NORTE-01-0145-FEDER-023289)
U:
- LWT - Food Science and Technology (2018), 88: 47-55
DOI: 10.1016/j.lwt.2017.09.041
ISSN: 0023-6438
WoS: 000416197100007
Scopus: 2-s2.0-85030656562
URI
http://linkinghub.elsevier.com/retrieve/pii/S0023643817307168https://radar.ibiss.bg.ac.rs/handle/123456789/2879