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Development of a functional dairy food: exploring bioactive and preservation effects of chamomile (Matricaria recutita L.)

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Resumo:The antioxidant (free radical scavenging activity, reducing power and lipid peroxidation inhibition) and antimicrobial (against bacteria and fungi) potential of Matricaria recutita L. (chamomile) extracts obtained by decoction was demonstrated. The characterization of the extracts highlighted dicaffeoyl-2,7-anhydro-3-deoxy-2-octulopyranosonic acid (diCDOA) and luteolin-O-glucuronide as the main phenolic compounds. Extracts containing these natural ingredients were incorporated into cottage cheese, and the prepared products were compared with samples incorporated with chamomile powder and plain cottage cheese (control). Nutritional composition, colour and antioxidant activity of all samples were evaluated along storage time. Chamomile decoctions (natural bioactive ingredient) did not alter significantly the nutritional and fatty acids profiles of cottage cheese, but improved its antioxidant potential, independent of the storage time. Moreover, it increased the shelf life since only the control samples showed signs of degradation after 14 days of storage. The development of this novel functional dairy product emphasizes the bioactive and preservation potential of chamomile.
Autores principais:Caleja, Cristina
Outros Autores:Barros, Lillian; Antonio, Amilcar L.; Ćirić, Ana; Barreira, João C.M.; Soković, Marina; Oliveira, Beatriz; Santos-Buelga, Celestino; Ferreira, Isabel C.F.R.
Assunto:Functional food Cottage cheese Matricaria recutita Antioxidant/antimicrobial properties Natural preservative
Ano:2015
País:Portugal
Tipo de documento:artigo
Tipo de acesso:acesso aberto
Instituição associada:Instituto Politécnico de Bragança
Idioma:inglês
Origem:Biblioteca Digital do IPB

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