Castanea sativa male flower extracts as an alternative additive in the Portuguese pastry delicacy "pastel de nata".
2020
Аутори:
Caleja, CristinaBarros, Lillian
Barreira, João C. M.
Soković, Marina
Calhelha, Ricardo C.
Bento, Albino
Oliveira, M. Beatriz P. P.
Ferreira, Isabel C. F. R.
Тип документа:
Чланак у часопису (Објављена верзија)
,
© The Royal Society of Chemistry 2020.
Метаподаци
Приказ свих података о документуАпстракт:
Replacing artificial additives by natural compounds is a current trend in the food industry. In addition to their preserving effect, naturally obtained ingredients often exhibit important levels of bioactivities. Generally, plant species represent better sources of natural ingredients, since their compounds are less prone to causing unpleasant taste or odour. Chestnut male flower (CMF) was reported to have high antioxidant and antimicrobial activities. Hence, it was tested as an alternative to potassium sorbate in the most treasured Portuguese delicacy: "pastel de nata". Different nutritional, chemical, physical and bioactive parameters were compared in two different periods: baking day and two days after baking. All samples presented similar nutritional and chemical profiles, but those added with CMF revealed higher contents of reducing agents and radical scavengers. Accordingly, the newly obtained formulation is expected to have better effects on consumers' health, maintaining the chemical characteristics, besides rendering a novel, economically profitable, application to CMF.
Извор:
Food & Function, 2020, 11, 3, 2208-2217
DOI: 10.1039/c9fo03050f
ISSN: 2042-650X
PubMed: 32096517