Foeniculum uulgare Mill. as natural conservation enhancer and health promoter by incorporation in cottage cheese
2015
Аутори:
Caleja, CristinaBarros, Lillian
Antonio, Amilcar L.
Ćirić, Ana
Soković, Marina
Oliveira, M. Beatriz P. P.
Santos-Buelga, Celestino
Ferreira, Isabel C. F. R.
Тип документа:
Чланак у часопису (Рецензирана верзија)
Метаподаци
Приказ свих података о документуАпстракт:
Food industry is focused on the development of novel functional foods containing health promoting natural ingredients, avoiding the potential harm of synthetic food additives. In the present work, the antioxidant and antimicrobial potential of Foeniculum vulgare Mill. (fennel) decoction (phenolic-enriched extract) was evaluated; after chemical characterization of the extract by HPLC-DAD-ESI/MS, it was used as natural ingredient in cottage cheese samples for two purposes: increase shelf life and bring bioactive properties. The incorporation of fennelbased ingredients did not alter significantly the nutritional characteristics of control cottage cheese (without fennel-based ingredients), but avoided the increase in yellowness (after 7 days of storage), and the decrease in lactose content (after 14 days of storage) observed in control samples. Control samples after 14 days of storage, were the only ones showing signs of degradation. Furthermore, the incorporation of the fennel decoction improved the antioxidant properties of cottage cheese, up to 14 days of storage. Overall, fennel decoction can be used as a natural conservation enhancer in cottage cheese, while bringing antioxidant properties to the final product. (C) 2014 Elsevier Ltd. All rights reserved.
Напомена:
This is the peer reviewed version of the following article: Caleja C, Barros L, Antonio AL, Ćirić A, Soković M, Oliveira MBPP, Santos-Buelga C, Ferreira ICFR. Foeniculum vulgare Mill. as natural conservation enhancer and health promoter by incorporation in cottage cheese. J Funct Foods. 2015;12:428–38. https://doi.org/10.1016/j.jff.2014.12.016
Кључне речи:
Foeniculum vulgare; Cottage cheese; Functional foods; Natural preserversИзвор:
Journal of Functional Foods, 2015, 12, 428-438Финансирање / пројекти:
- SFRH/BD/93007/2013
- PRODER no. 46577
DOI: 10.1016/j.jff.2014.12.016
ISSN: 1756-4646
WoS: 000349505200042
Scopus: 2-s2.0-84920712676
URI
https://radar.ibiss.bg.ac.rs/handle/123456789/2089https://radar.ibiss.bg.ac.rs/handle/123456789/3506