Cottage cheeses functionalized with fennel and chamomile extracts: Comparative performance between free and microencapsulated forms

• Tipo: Artigo em Revista Científica Internacional
• Data: 2016

Autores

Caleja, C (Autor) Outra; Andreia Ribeiro (Autor) FEUP; Barros, L (Autor) Outra; Barreira, JCM (Autor) Outra; Antonio, AL (Autor) Outra; Beatriz B P P Oliveira (Autor) FFUP; Barreiro, MF (Autor) Outra; Ferreira, ICFR (Autor) Outra

Revista

Título: Food Chemistry

Vol. 199

Páginas: 720-726

ISSN: 0308-8146

Editora: Elsevier

Indexação

ISI Web of Knowledge - 10 Citações

Scopus - 21 Citações

Outras Informações

ID Authenticus: P-00K-5GT

DOI: 10.1016/j.foodchem.2015.12.085

Abstract (EN): Globally, there is a trend for healthy food products, preferably incorporating natural bioactive ingredients, replacing synthetic additives. From previous screening studies, extracts of Foeniculum vulgare Mill. (fennel) and Matricaria recutita L. (chamomile) maintained nutritional properties and improved the antioxidant activity of cottage cheese. Nevertheless, this effect was limited to 7 days. Accordingly, aqueous extracts of these plants were microencapsulated in alginate and incorporated into cottage cheese to achieve an extended bioactivity. Plain cottage cheese, and cheese functionalized by direct addition of free decoctions, were prepared and compared. Independently of plant species, "functionalization type" factor did not show a significant effect on the nutritional parameters, as also confirmed in the linear discriminant analysis, where these parameters were not selected as discriminating variables. Furthermore, samples functionalized with microencapsulated extracts showed higher antioxidant activity after the 7th day, thereby demonstrating that the main purpose of this experimental work was achieved.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 7