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

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

Authors

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

Journal

Title: Food Chemistry

Vol. 199

Pages: 720-726

ISSN: 0308-8146

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 10 Citations

Scopus - 21 Citations

Other information

Authenticus ID: 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.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 7