Rosemary extracts in functional foods: extraction, chemical characterization and incorporation of free and microencapsulated forms in cottage cheese

• Type: Article in International Scientific Journal
• Date: 2016

Authors

Ribeiro, A (Author) FEUP; Caleja, C (Author) Other; Barros, L (Author) Other; Santos Buelga, C (Author) Other; Barreiro, MF (Author) Other; Ferreira, ICFR (Author) Other

Journal

Title: Food and Function

Vol. 7 No. 1

Pages: 2185-2196

ISSN: 2042-6496

Publisher: Royal Society of Chemistry

Indexing

ISI Web of Knowledge - 19 Citations

Scopus - 41 Citations

Other information

Authenticus ID: P-00K-GQB

DOI: 10.1039/c6fo00270f

Abstract (EN): Consumers search for food with functional characteristics beyond its nutritional properties. Thus, the concept of functional food has become a hot topic, allowing us to obtain additional health benefits, including disease prevention. In this context, plants are recognized as sources of a wide range of bioactives, including phenolic compounds. Herein, rosemary aqueous extract was used as a functional ingredient for cottage cheese, after proving that it possesses both higher content of phenolic compounds and antioxidant activity, comparatively with the corresponding hydroethanolic extract. However, a decrease of bioactivity was observed for the cheese samples enriched with the extracts in free form after seven days under storage. Therefore, in order to preserve the antioxidant activity, the rosemary aqueous extract was efficiently microencapsulated by using an atomization/coagulation technique. Overall, the introduction of both free and microencapsulated extracts provided bioactivity that was better preserved with microencapsulated extracts without changing the nutritional value of cottage cheese.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 12