Publicação
Incorporation of tocopherol-rich extracts from mushroom mycelia into yogurt
| Resumo: | Consumers are well-informed about food additives and it is likely that they prefer natural additives over their synthetic analogues. Antioxidants represent a major class of food preservatives, among which tocopherols stand out as one of the most important examples. Interestingly, these compounds are present in relevant amounts in the mycelia of in vitro cultured mushrooms. Accordingly, the mycelia from Ganoderma lucidum, Pleurotus ostreatus and Pleurotus eryngii were used as alternative sources of tocopherols. These extracts were incorporated into different yogurt formulations, which were further compared among each other and with yogurts containing commercial α-tocopherol (E307), regarding their nutritional parameters, fatty acid profile and antioxidant activity. The proposed approach was validated as an effective functionalization strategy, particularly in the case of the G. lucidum mycelium, which showed the highest antioxidant potential, most likely as a result of its tocopherol profile. Furthermore, yogurts prepared with each mycelium extract allowed maintaining the nutritional properties observed in the “blank” yogurt formulation. |
|---|---|
| Autores principais: | Bouzgarrou, Chaima |
| Outros Autores: | Amara, Khira; Reis, Filipa S.; Barreira, João C.M.; Skhiri, Fethia; Chatti, Noureddine; Martins, Anabela; Barros, Lillian; Ferreira, Isabel C.F.R. |
| Ano: | 2018 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| _version_ | 1867173025107935232 |
|---|---|
| author | Bouzgarrou, Chaima |
| author2 | Amara, Khira Reis, Filipa S. Barreira, João C.M. Skhiri, Fethia Chatti, Noureddine Martins, Anabela Barros, Lillian Ferreira, Isabel C.F.R. |
| author2_role | author author author author author author author author |
| author_facet | Bouzgarrou, Chaima Amara, Khira Reis, Filipa S. Barreira, João C.M. Skhiri, Fethia Chatti, Noureddine Martins, Anabela Barros, Lillian Ferreira, Isabel C.F.R. |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Bouzgarrou, Chaima\"},{\"Person.name\":\"Amara, Khira\"},{\"Person.name\":\"Reis, Filipa S.\",\"Person.identifier.orcid\":\"0000-0002-9159-0530\"},{\"Person.name\":\"Barreira, João C.M.\",\"Person.identifier.orcid\":\"0000-0003-1233-0990\"},{\"Person.name\":\"Skhiri, Fethia\"},{\"Person.name\":\"Chatti, Noureddine\"},{\"Person.name\":\"Martins, Anabela\",\"Person.identifier.orcid\":\"0000-0001-6218-4413\"},{\"Person.name\":\"Barros, Lillian\",\"Person.identifier.orcid\":\"0000-0002-9050-5189\"},{\"Person.name\":\"Ferreira, Isabel C.F.R.\",\"Person.identifier.orcid\":\"0000-0003-4910-4882\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Bouzgarrou, Chaima Amara, Khira Reis, Filipa S. Barreira, João C.M. Skhiri, Fethia Chatti, Noureddine Martins, Anabela Barros, Lillian Ferreira, Isabel C.F.R. |
| datacite.date.Accepted.fl_str_mv | 2018-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2018-01-19T10:00:00Z |
| datacite.date.embargoed.fl_str_mv | 2018-01-19T10:00:00Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.titles.title.fl_str_mv | Incorporation of tocopherol-rich extracts from mushroom mycelia into yogurt |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Bouzgarrou, Chaima Amara, Khira Reis, Filipa S. Barreira, João C.M. Skhiri, Fethia Chatti, Noureddine Martins, Anabela Barros, Lillian Ferreira, Isabel C.F.R. |
| dc.date.Accepted.fl_str_mv | 2018-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2018-01-19T10:00:00Z |
| dc.date.embargoed.fl_str_mv | 2018-01-19T10:00:00Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/16724 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | Royal Society of Chemistry |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.title.fl_str_mv | Incorporation of tocopherol-rich extracts from mushroom mycelia into yogurt |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | Consumers are well-informed about food additives and it is likely that they prefer natural additives over their synthetic analogues. Antioxidants represent a major class of food preservatives, among which tocopherols stand out as one of the most important examples. Interestingly, these compounds are present in relevant amounts in the mycelia of in vitro cultured mushrooms. Accordingly, the mycelia from Ganoderma lucidum, Pleurotus ostreatus and Pleurotus eryngii were used as alternative sources of tocopherols. These extracts were incorporated into different yogurt formulations, which were further compared among each other and with yogurts containing commercial α-tocopherol (E307), regarding their nutritional parameters, fatty acid profile and antioxidant activity. The proposed approach was validated as an effective functionalization strategy, particularly in the case of the G. lucidum mycelium, which showed the highest antioxidant potential, most likely as a result of its tocopherol profile. Furthermore, yogurts prepared with each mycelium extract allowed maintaining the nutritional properties observed in the “blank” yogurt formulation. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | article |
| fulltext.url.fl_str_mv | https://bibliotecadigital.ipb.pt/bitstreams/b6d51733-0443-4e0e-8eda-adb1818e987b/download |
| funding.funder.alternateName_str_mv | FCT |
| funding.funder.identifier_str_mv | http://doi.org/10.13039/501100001871 |
| funding.funder.name_str_mv | Fundação para a Ciência e a Tecnologia |
| funding.identifier_str_mv | UID/AGR/00690/2013 |
| funding.name_str_mv | 6817 - DCRRNI ID |
| funding_str_mv | UID/AGR/00690/2013 info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FAGR%2F00690%2F2013/PT |
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| identifier.url.fl_str_mv | http://hdl.handle.net/10198/16724 |
| 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:10198/16724 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Bouzgarrou, Chaima Amara, Khira Reis, Filipa S. Reis, Filipa S. https://www.ciencia-id.pt/391F-AFE1-64C7 391F-AFE1-64C7 http://orcid.org/0000-0002-9159-0530 0000-0002-9159-0530 Barreira, João C.M. Barreira, João C.M. http://orcid.org/0000-0003-1233-0990 0000-0003-1233-0990 Skhiri, Fethia Chatti, Noureddine Martins, Anabela Martins, Anabela https://www.ciencia-id.pt/7B18-A810-6B93 7B18-A810-6B93 http://orcid.org/0000-0001-6218-4413 0000-0001-6218-4413 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 Ferreira, Isabel C.F.R. Ferreira, Isabel C.F.R. https://www.ciencia-id.pt/9418-CF95-9919 9418-CF95-9919 http://orcid.org/0000-0003-4910-4882 0000-0003-4910-4882 |
| publishDate | 2018 |
| publisher.none.fl_str_mv | Royal Society of Chemistry |
| reponame_str | Biblioteca Digital do IPB |
| repository_id_str | urn:repositoryAcronym:ipb |
| service_str_mv | urn:repositoryAcronym:ipb |
| spelling | engRoyal Society of ChemistryConsumers are well-informed about food additives and it is likely that they prefer natural additives over their synthetic analogues. Antioxidants represent a major class of food preservatives, among which tocopherols stand out as one of the most important examples. Interestingly, these compounds are present in relevant amounts in the mycelia of in vitro cultured mushrooms. Accordingly, the mycelia from Ganoderma lucidum, Pleurotus ostreatus and Pleurotus eryngii were used as alternative sources of tocopherols. These extracts were incorporated into different yogurt formulations, which were further compared among each other and with yogurts containing commercial α-tocopherol (E307), regarding their nutritional parameters, fatty acid profile and antioxidant activity. The proposed approach was validated as an effective functionalization strategy, particularly in the case of the G. lucidum mycelium, which showed the highest antioxidant potential, most likely as a result of its tocopherol profile. Furthermore, yogurts prepared with each mycelium extract allowed maintaining the nutritional properties observed in the “blank” yogurt formulation.application/pdfen_ENIncorporation of tocopherol-rich extracts from mushroom mycelia into yogurtBouzgarrou, ChaimaAmara, KhiraPersonalReis, Filipa S.DSpacehttp://dspace.org/items/b8d384ae-2134-4735-93a6-0d2febbf9220DSpacehttp://dspace.org/items/b8d384ae-2134-4735-93a6-0d2febbf9220ReisFilipa S.Ciência IDhttps://www.ciencia-id.pt391F-AFE1-64C7ORCIDhttp://orcid.org0000-0002-9159-0530Researcher IDhttps://www.researcherid.comI-2093-2013Scopus Author IDhttps://www.scopus.com36982144400PersonalBarreira, João C.M.DSpacehttp://dspace.org/items/4629b12c-39b0-4da8-8b8d-6efba5cf2d81DSpacehttp://dspace.org/items/4629b12c-39b0-4da8-8b8d-6efba5cf2d81BarreiraJoão C.M.ORCIDhttp://orcid.org0000-0003-1233-0990Researcher IDhttps://www.researcherid.comD-8269-2013Scopus Author IDhttps://www.scopus.com54895546900Skhiri, FethiaChatti, NoureddinePersonalMartins, AnabelaDSpacehttp://dspace.org/items/383370dd-10e5-40e6-9a15-f2201fe95581DSpacehttp://dspace.org/items/383370dd-10e5-40e6-9a15-f2201fe95581MartinsAnabelaCiência IDhttps://www.ciencia-id.pt7B18-A810-6B93ORCIDhttp://orcid.org0000-0001-6218-4413Researcher IDhttps://www.researcherid.comG-5488-2013Scopus Author IDhttps://www.scopus.com7203013518PersonalBarros, 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.com57194900801PersonalFerreira, Isabel C.F.R.DSpacehttp://dspace.org/items/bd0d1537-2e03-41fb-b27a-140af9c35db8DSpacehttp://dspace.org/items/bd0d1537-2e03-41fb-b27a-140af9c35db8FerreiraIsabel C.F.R.Ciência IDhttps://www.ciencia-id.pt9418-CF95-9919ORCIDhttp://orcid.org0000-0003-4910-4882Researcher IDhttps://www.researcherid.comE-8500-2013Scopus Author IDhttps://www.scopus.com36868826600HostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.ptISSNIsPartOf2042-6496DOIIsPartOf10.1039/c8fo00482j2018-01-19T10:00:00Z20182018-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/16724http://purl.org/coar/access_right/c_abf2open access402722 bytesFundação para a Ciência e a TecnologiaMountain Research Centreinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FAGR%2F00690%2F2013/PTUID/AGR/00690/20136817 - DCRRNI IDCrossref Funder IDhttp://doi.org/10.13039/501100001871literaturehttp://purl.org/coar/resource_type/c_6501journal articlehttp://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/b6d51733-0443-4e0e-8eda-adb1818e987b/download |
| spellingShingle | Incorporation of tocopherol-rich extracts from mushroom mycelia into yogurt Bouzgarrou, Chaima |
| status | SINGLETON |
| title | Incorporation of tocopherol-rich extracts from mushroom mycelia into yogurt |
| title_full | Incorporation of tocopherol-rich extracts from mushroom mycelia into yogurt |
| title_fullStr | Incorporation of tocopherol-rich extracts from mushroom mycelia into yogurt |
| title_full_unstemmed | Incorporation of tocopherol-rich extracts from mushroom mycelia into yogurt |
| title_short | Incorporation of tocopherol-rich extracts from mushroom mycelia into yogurt |
| title_sort | Incorporation of tocopherol-rich extracts from mushroom mycelia into yogurt |
| url | http://hdl.handle.net/10198/16724 |
| visible | 1 |
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