Publicação
Plant extracts as potential bioactive food additives
| Resumo: | Plant extracts have been proposed as antimicrobial agents and health-promoters to be included in a variety of food products. In this sense, this work aimed to evaluate the bioactivities of infusions, decoctions and hydroethanolic extracts of six aromatic plants, namely, basil, lemon balm, lavender, sage, spearmint, and tarragon. The novelty of this study is related to the recent trend to replace chemical additives with more natural, plant-based ones, to meet consumers’ demands. The results highlighted the antimicrobial, antioxidant, and anti-inflammatory effects of several of these extracts, thus emphasising their capability to prevent food spoilage and promote health benefits. In this sense, our research revealed the potential of some plant extracts as potential food additives. |
|---|---|
| Autores principais: | Silva, Beatriz Nunes |
| Outros Autores: | Cadavez, Vasco; Caleja, Cristina; Pereira, Eliana; Calhelha, Ricardo C.; Pinela, José; Kostić, Marina; Soković, Marina; Teixeira, José António; Barros, Lillian; Gonzales-Barron, Ursula |
| Assunto: | Antioxidants Antimicrobials Preservatives Anti-inflammatory Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology |
| Ano: | 2021 |
| País: | Portugal |
| Tipo de documento: | comunicação em conferência |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| _version_ | 1863851326307303424 |
|---|---|
| author | Silva, Beatriz Nunes |
| author2 | Cadavez, Vasco Caleja, Cristina Pereira, Eliana Calhelha, Ricardo C. Pinela, José Kostić, Marina Soković, Marina Teixeira, José António Barros, Lillian Gonzales-Barron, Ursula |
| author2_role | author author author author author author author author author author |
| author_facet | Silva, Beatriz Nunes Cadavez, Vasco Caleja, Cristina Pereira, Eliana Calhelha, Ricardo C. Pinela, José Kostić, Marina Soković, Marina Teixeira, José António Barros, Lillian Gonzales-Barron, Ursula |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_str | [{\"Person.name\":\"Silva, Beatriz Nunes\",\"Person.identifier.orcid\":\"0000-0002-7571-031X\"},{\"Person.name\":\"Cadavez, Vasco\",\"Person.identifier.orcid\":\"0000-0002-3077-7414\"},{\"Person.name\":\"Caleja, Cristina\",\"Person.identifier.orcid\":\"0000-0002-5769-8484\"},{\"Person.name\":\"Pereira, Eliana\",\"Person.identifier.orcid\":\"0000-0003-2854-6745\"},{\"Person.name\":\"Calhelha, Ricardo C.\",\"Person.identifier.orcid\":\"0000-0002-6801-4578\"},{\"Person.name\":\"Pinela, José\",\"Person.identifier.orcid\":\"0000-0001-7523-1637\"},{\"Person.name\":\"Kostić, Marina\"},{\"Person.name\":\"Soković, Marina\"},{\"Person.name\":\"Teixeira, José António\"},{\"Person.name\":\"Barros, Lillian\",\"Person.identifier.orcid\":\"0000-0002-9050-5189\"},{\"Person.name\":\"Gonzales-Barron, Ursula\",\"Person.identifier.orcid\":\"0000-0002-8462-9775\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Silva, Beatriz Nunes Cadavez, Vasco Caleja, Cristina Pereira, Eliana Calhelha, Ricardo C. Pinela, José Kostić, Marina Soković, Marina Teixeira, José António Barros, Lillian Gonzales-Barron, Ursula |
| datacite.date.Accepted.fl_str_mv | 2021-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2023-07-14T10:45:36Z |
| datacite.date.embargoed.fl_str_mv | 2023-07-14T10:45:36Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Antioxidants Antimicrobials Preservatives Anti-inflammatory Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology |
| datacite.titles.title.fl_str_mv | Plant extracts as potential bioactive food additives |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Silva, Beatriz Nunes Cadavez, Vasco Caleja, Cristina Pereira, Eliana Calhelha, Ricardo C. Pinela, José Kostić, Marina Soković, Marina Teixeira, José António Barros, Lillian Gonzales-Barron, Ursula |
| dc.date.Accepted.fl_str_mv | 2021-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2023-07-14T10:45:36Z |
| dc.date.embargoed.fl_str_mv | 2023-07-14T10:45:36Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/28535 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | MDPI |
| dc.rights.cclincense.fl_str_mv | http://creativecommons.org/licenses/by/4.0/ |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Antioxidants Antimicrobials Preservatives Anti-inflammatory Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology |
| dc.title.fl_str_mv | Plant extracts as potential bioactive food additives |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_5794 |
| description | Plant extracts have been proposed as antimicrobial agents and health-promoters to be included in a variety of food products. In this sense, this work aimed to evaluate the bioactivities of infusions, decoctions and hydroethanolic extracts of six aromatic plants, namely, basil, lemon balm, lavender, sage, spearmint, and tarragon. The novelty of this study is related to the recent trend to replace chemical additives with more natural, plant-based ones, to meet consumers’ demands. The results highlighted the antimicrobial, antioxidant, and anti-inflammatory effects of several of these extracts, thus emphasising their capability to prevent food spoilage and promote health benefits. In this sense, our research revealed the potential of some plant extracts as potential food additives. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | conferencePaper |
| fulltext.url.fl_str_mv | https://bibliotecadigital.ipb.pt/bitstreams/193fdcae-b26a-4378-91a9-c3d7b47a30ba/download |
| funding.funder.alternateName_str_mv | FCT FCT FCT FCT FCT |
| funding.funder.identifier_str_mv | http://doi.org/10.13039/501100001871 http://doi.org/10.13039/501100001871 http://doi.org/10.13039/501100001871 http://doi.org/10.13039/501100001871 http://doi.org/10.13039/501100001871 |
| funding.funder.name_str_mv | Fundação para a Ciência e a Tecnologia Fundação para a Ciência e a Tecnologia Fundação para a Ciência e a Tecnologia Fundação para a Ciência e a Tecnologia Fundação para a Ciência e a Tecnologia |
| funding.name_str_mv | 3599-PPCDT 6817 - DCRRNI ID 6817 - DCRRNI ID POR_NORTE CEEC IND 2018 |
| id | ipb_396f2dc87eade514b3e6b8f2b1fc4311 |
| identifier.url.fl_str_mv | http://hdl.handle.net/10198/28535 |
| instacron_str | ipb |
| institution | Instituto Politécnico de Bragança |
| instname_str | Instituto Politécnico de Bragança |
| language | eng |
| network_acronym_str | ipb |
| network_name_str | Biblioteca Digital do IPB |
| oai_identifier_str | oai:bibliotecadigital.ipb.pt:10198/28535 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Silva, Beatriz Nunes Silva, Beatriz Nunes https://www.ciencia-id.pt/3A1B-9D91-31B4 3A1B-9D91-31B4 http://orcid.org/0000-0002-7571-031X 0000-0002-7571-031X Cadavez, Vasco Cadavez, Vasco https://www.ciencia-id.pt/441B-01AB-A12E 441B-01AB-A12E http://orcid.org/0000-0002-3077-7414 0000-0002-3077-7414 Caleja, Cristina Caleja, Cristina https://www.ciencia-id.pt/E218-8DD3-4959 E218-8DD3-4959 http://orcid.org/0000-0002-5769-8484 0000-0002-5769-8484 Pereira, Eliana Pereira, Eliana https://www.ciencia-id.pt/BE17-462D-9A75 BE17-462D-9A75 http://orcid.org/0000-0003-2854-6745 0000-0003-2854-6745 Calhelha, Ricardo C. Calhelha, Ricardo C. https://www.ciencia-id.pt/F313-E3CE-554E F313-E3CE-554E http://orcid.org/0000-0002-6801-4578 0000-0002-6801-4578 Pinela, José Pinela, José https://www.ciencia-id.pt/771C-2B43-B108 771C-2B43-B108 http://orcid.org/0000-0001-7523-1637 0000-0001-7523-1637 Kostić, Marina Soković, Marina Teixeira, José António Barros, Lillian Barros, Lillian https://www.ciencia-id.pt/9616-35CB-D001 9616-35CB-D001 http://orcid.org/0000-0002-9050-5189 0000-0002-9050-5189 Gonzales-Barron, Ursula Gonzales-Barron, Ursula https://www.ciencia-id.pt/0813-C319-B62A 0813-C319-B62A http://orcid.org/0000-0002-8462-9775 0000-0002-8462-9775 |
| publishDate | 2021 |
| publisher.none.fl_str_mv | MDPI |
| reponame_str | Biblioteca Digital do IPB |
| repository_id_str | urn:repositoryAcronym:ipb |
| service_str_mv | urn:repositoryAcronym:ipb |
| spelling | engMDPIpt_PTPlant extracts have been proposed as antimicrobial agents and health-promoters to be included in a variety of food products. In this sense, this work aimed to evaluate the bioactivities of infusions, decoctions and hydroethanolic extracts of six aromatic plants, namely, basil, lemon balm, lavender, sage, spearmint, and tarragon. The novelty of this study is related to the recent trend to replace chemical additives with more natural, plant-based ones, to meet consumers’ demands. The results highlighted the antimicrobial, antioxidant, and anti-inflammatory effects of several of these extracts, thus emphasising their capability to prevent food spoilage and promote health benefits. In this sense, our research revealed the potential of some plant extracts as potential food additives.application/pdfpt_PTPlant extracts as potential bioactive food additivesPersonalSilva, Beatriz NunesDSpacehttp://dspace.org/items/c12f920a-966a-4627-b302-c91870f850caDSpacehttp://dspace.org/items/c12f920a-966a-4627-b302-c91870f850caSilvaBeatriz NunesCiência IDhttps://www.ciencia-id.pt3A1B-9D91-31B4ORCIDhttp://orcid.org0000-0002-7571-031XScopus Author IDhttps://www.scopus.com57207937268PersonalCadavez, VascoDSpacehttp://dspace.org/items/57b410e9-f6b7-42ff-ab3d-b526278715ebDSpacehttp://dspace.org/items/57b410e9-f6b7-42ff-ab3d-b526278715ebCadavezVascoCiência IDhttps://www.ciencia-id.pt441B-01AB-A12EORCIDhttp://orcid.org0000-0002-3077-7414Researcher IDhttps://www.researcherid.comA-3958-2010Scopus Author IDhttps://www.scopus.com9039121900PersonalCaleja, CristinaDSpacehttp://dspace.org/items/5ef2706d-073c-4c23-9e45-498ac244118cDSpacehttp://dspace.org/items/5ef2706d-073c-4c23-9e45-498ac244118cCalejaCristinaCiência IDhttps://www.ciencia-id.ptE218-8DD3-4959ORCIDhttp://orcid.org0000-0002-5769-8484Scopus Author IDhttps://www.scopus.com36514202500PersonalPereira, ElianaDSpacehttp://dspace.org/items/dda60cdc-0a2a-4c10-863e-eaef1e6f1fb9DSpacehttp://dspace.org/items/dda60cdc-0a2a-4c10-863e-eaef1e6f1fb9PereiraElianaCiência IDhttps://www.ciencia-id.ptBE17-462D-9A75ORCIDhttp://orcid.org0000-0003-2854-6745Researcher IDhttps://www.researcherid.comQ-8017-2018Scopus Author IDhttps://www.scopus.com55938912300PersonalCalhelha, Ricardo C.DSpacehttp://dspace.org/items/2d5d1a41-7561-4a01-871c-b4c97da35053DSpacehttp://dspace.org/items/2d5d1a41-7561-4a01-871c-b4c97da35053CalhelhaRicardo C.Ciência IDhttps://www.ciencia-id.ptF313-E3CE-554EORCIDhttp://orcid.org0000-0002-6801-4578Researcher IDhttps://www.researcherid.comJ-2172-2014Scopus Author IDhttps://www.scopus.com6507978333PersonalPinela, JoséDSpacehttp://dspace.org/items/706cd9ff-065b-4c98-98a7-5c0a9e45adc4DSpacehttp://dspace.org/items/706cd9ff-065b-4c98-98a7-5c0a9e45adc4PinelaJoséCiência IDhttps://www.ciencia-id.pt771C-2B43-B108ORCIDhttp://orcid.org0000-0001-7523-1637Researcher IDhttps://www.researcherid.comB-4466-2014Scopus Author IDhttps://www.scopus.com54392272800Kostić, MarinaSoković, MarinaTeixeira, José AntónioPersonalBarros, LillianDSpacehttp://dspace.org/items/3af07ffe-f914-48ba-a5d5-efcf70fdce01DSpacehttp://dspace.org/items/3af07ffe-f914-48ba-a5d5-efcf70fdce01BarrosLillianCiência IDhttps://www.ciencia-id.pt9616-35CB-D001ORCIDhttp://orcid.org0000-0002-9050-5189Researcher IDhttps://www.researcherid.comJ-3600-2013Researcher IDhttps://www.researcherid.comJ-3600-2013Scopus Author IDhttps://www.scopus.com35236343600Scopus Author IDhttps://www.scopus.com57194900801PersonalGonzales-Barron, UrsulaDSpacehttp://dspace.org/items/17c6b98f-4fb5-41d3-839a-6f77ec70021aDSpacehttp://dspace.org/items/17c6b98f-4fb5-41d3-839a-6f77ec70021aGonzales-BarronUrsulaCiência IDhttps://www.ciencia-id.pt0813-C319-B62AORCIDhttp://orcid.org0000-0002-8462-9775Scopus Author IDhttps://www.scopus.com9435483700Scopus Author IDhttps://www.scopus.com26031899800Scopus Author IDhttps://www.scopus.com57204031059HostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.ptISSNIsPartOf2673-9976DOIIsPartOfhttps://doi.org/10.3390/Foods2021-110102023-07-14T10:45:36Z20212021-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/28535http://purl.org/coar/access_right/c_abf2open accessAntioxidantsAntimicrobialsPreservativesAnti-inflammatoryResearch Subject Categories::TECHNOLOGY::Chemical engineering::Food technology280619 bytesFundação para a Ciência e a TecnologiaInnovative Bio-interventions and Risk Modelling Approaches for Ensuring Microbial Safety and Quality of Mediterranean Artisanal Fermented Foods3599-PPCDTCrossref Funder IDhttp://doi.org/10.13039/501100001871Fundação para a Ciência e a TecnologiaMountain Research Center6817 - DCRRNI IDCrossref Funder IDhttp://doi.org/10.13039/501100001871Fundação para a Ciência e a TecnologiaCentre of Biological Engineering of the University of Minho6817 - DCRRNI IDCrossref Funder IDhttp://doi.org/10.13039/501100001871Fundação para a Ciência e a TecnologiaProbability of growth modelling to optimise the use of biopreservation technologies to control the development of Staphylococcus aureus in goat’s raw milk soft cheesesPOR_NORTECrossref Funder IDhttp://doi.org/10.13039/501100001871Fundação para a Ciência e a TecnologiaNot AvailableCEEC IND 2018Crossref Funder IDhttp://doi.org/10.13039/501100001871other research producthttp://purl.org/coar/resource_type/c_5794conference paper2021http://creativecommons.org/licenses/by/4.0/http://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/193fdcae-b26a-4378-91a9-c3d7b47a30ba/downloadProceedings of The 2nd International Electronic Conference on Foods—“Future Foods and Food Technologies for a Sustainable World”16Online |
| spellingShingle | Plant extracts as potential bioactive food additives Silva, Beatriz Nunes Antioxidants Antimicrobials Preservatives Anti-inflammatory Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology |
| subject.fl_str_mv | Antioxidants Antimicrobials Preservatives Anti-inflammatory Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology |
| title | Plant extracts as potential bioactive food additives |
| title_full | Plant extracts as potential bioactive food additives |
| title_fullStr | Plant extracts as potential bioactive food additives |
| title_full_unstemmed | Plant extracts as potential bioactive food additives |
| title_short | Plant extracts as potential bioactive food additives |
| title_sort | Plant extracts as potential bioactive food additives |
| topic | Antioxidants Antimicrobials Preservatives Anti-inflammatory Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology |
| topic_facet | Antioxidants Antimicrobials Preservatives Anti-inflammatory Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology |
| url | http://hdl.handle.net/10198/28535 |
| visible | 1 |