Chemical and organoleptic properties of bread enriched with Rosmarinus officinalis L.: The potential of natural extracts obtained through green extraction methodologies as food ingredients

• Type: Article in International Scientific Journal
• Date: 2022

Authors

Kessler, JC (Author) Other; Vieira, V (Author) Other; Isabel M. Martins (Author) FEUP; Manrique, Y.A. (Author) FEUP; Ferreira, P (Author) Other; Calhelha, RC (Author) Other; Afonso, A (Author) Other; Barros, L (Author) Other; Rodrigues, AE (Author) Other; Madalena M. Dias (Author) FEUP

Journal

Title: Food Chemistry

Vol. 384

ISSN: 0308-8146

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 12 Citations

Scopus - 13 Citations

Associated Projects

LA LSRE-LCM - Financiamento Plurianual 2020-2023 para a Unidade LA LSRE-LCM Laboratório de Processos de Separação e Reacção - Laboratório de Catálise e Materiais

Valor Natural - Valorização de Recursos Naturais através da Extração de Ingredientes de Elevado Valor Acrescentado para Aplicações na Indústria Alimentar

Other information

Authenticus ID: P-00W-6H3

DOI: 10.1016/j.foodchem.2022.132514

Abstract (EN): The potential of R. officinalis L. (RO) extracts as a source of aromas was accessed by hydrodistillation (HD) and supercritical fluid extraction using carbon dioxide (SFE-CO2), followed by a series of analysis: quantification by GC-MS, sensory perception and description, and cytotoxicity against Vero cells. The extracts shown abundancy of a-pinene, eucalyptol, S-verbenone and camphor, contributing for the green, fresh, citric, and woody as main sensory notes. The odour threshold (ODT) value (less than 3.0 x 10 3 mu g.mL(-1)) and the cytotoxic potential (ca. 220 mu g.mL(-1)) defined the concentration range for food application. The most promising extract was added to bread doughs and the final volatile profile was characterised by GC-MS through HS-SPME over time. Among the 34 compounds found, furfural showed an evident contribution in the bread crust aroma, which persisted over four hours of storage, contributing to a pleasant bread fragrance according to the evaluators. This study aims to represent a stepping stone for the use of natural aromas as ingredients for the development of innovative food products.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 10