Publicação
Preservation of chocolate muffins with Lemon Balm, Oregano, and Rosemary extracts
| Resumo: | Muffins are snacks made from flour and chocolate and preserved with synthetic additives. Following consumer trends, the search for natural food additives has gained traction. Plants such as rosemary, lemon balm, and oregano were analyzed following an optimization of ultrasound assisted extraction, screened for their antioxidant and antimicrobial activity and incorporated in chocolate muffins, comparing them to synthetic preservatives over the course of 8 days. The nutritional profile, organic and fatty acids, soluble sugars, texture profile, external color and digital imaging of the muffin pores were analyzed. Slight changes were sought for the muffins incorporated with the natural extracts. By means of linear discriminant analysis, rosemary extract was considered the most promising extract to preserve the muffins due to its similarity to potassium sorbate, showing no changes in the muffins it was incorporated in, although it showed a lower amount of phenolic compounds when compared to lemon balm. |
|---|---|
| Autores principais: | Pedrosa, Mariana C. |
| Outros Autores: | Ueda, Jonata Massao; Melgar Castañeda, Bruno; Dias, Maria Inês; Pinela, José; Calhelha, Ricardo C.; Ivanov, Marija; Soković, Marina; Heleno, Sandrina A.; Silva, Aline Bruna da; Carocho, Márcio; Ferreira, Isabel C.F.R.; Barros, Lillian |
| Assunto: | Chocolate muffins Food incorporation Natural preservatives |
| Ano: | 2021 |
| 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_ | 1867173100349554688 |
|---|---|
| author | Pedrosa, Mariana C. |
| author2 | Ueda, Jonata Massao Melgar Castañeda, Bruno Dias, Maria Inês Pinela, José Calhelha, Ricardo C. Ivanov, Marija Soković, Marina Heleno, Sandrina A. Silva, Aline Bruna da Carocho, Márcio Ferreira, Isabel C.F.R. Barros, Lillian |
| author2_role | author author author author author author author author author author author author |
| author_facet | Pedrosa, Mariana C. Ueda, Jonata Massao Melgar Castañeda, Bruno Dias, Maria Inês Pinela, José Calhelha, Ricardo C. Ivanov, Marija Soković, Marina Heleno, Sandrina A. Silva, Aline Bruna da Carocho, Márcio Ferreira, Isabel C.F.R. Barros, Lillian |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Pedrosa, Mariana C.\",\"Person.identifier.orcid\":\"0000-0002-2057-0639\"},{\"Person.name\":\"Ueda, Jonata Massao\",\"Person.identifier.orcid\":\"0000-0002-1452-3764\"},{\"Person.name\":\"Melgar Castañeda, Bruno\",\"Person.identifier.orcid\":\"0000-0002-5825-6872\"},{\"Person.name\":\"Dias, Maria Inês\",\"Person.identifier.orcid\":\"0000-0001-8744-7814\"},{\"Person.name\":\"Pinela, José\",\"Person.identifier.orcid\":\"0000-0001-7523-1637\"},{\"Person.name\":\"Calhelha, Ricardo C.\",\"Person.identifier.orcid\":\"0000-0002-6801-4578\"},{\"Person.name\":\"Ivanov, Marija\"},{\"Person.name\":\"Soković, Marina\"},{\"Person.name\":\"Heleno, Sandrina A.\",\"Person.identifier.orcid\":\"0000-0001-7224-1098\"},{\"Person.name\":\"Silva, Aline Bruna da\"},{\"Person.name\":\"Carocho, Márcio\",\"Person.identifier.orcid\":\"0000-0002-8978-4547\"},{\"Person.name\":\"Ferreira, Isabel C.F.R.\",\"Person.identifier.orcid\":\"0000-0003-4910-4882\"},{\"Person.name\":\"Barros, Lillian\",\"Person.identifier.orcid\":\"0000-0002-9050-5189\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Pedrosa, Mariana C. Ueda, Jonata Massao Melgar Castañeda, Bruno Dias, Maria Inês Pinela, José Calhelha, Ricardo C. Ivanov, Marija Soković, Marina Heleno, Sandrina A. Silva, Aline Bruna da Carocho, Márcio Ferreira, Isabel C.F.R. Barros, Lillian |
| datacite.date.Accepted.fl_str_mv | 2021-01-01T00:00:00Z |
| 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.subjects.subject.fl_str_mv | Chocolate muffins Food incorporation Natural preservatives |
| datacite.titles.title.fl_str_mv | Preservation of chocolate muffins with Lemon Balm, Oregano, and Rosemary extracts |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Pedrosa, Mariana C. Ueda, Jonata Massao Melgar Castañeda, Bruno Dias, Maria Inês Pinela, José Calhelha, Ricardo C. Ivanov, Marija Soković, Marina Heleno, Sandrina A. Silva, Aline Bruna da Carocho, Márcio Ferreira, Isabel C.F.R. Barros, Lillian |
| dc.date.Accepted.fl_str_mv | 2021-01-01T00:00:00Z |
| 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/10198/24274 |
| dc.language.none.fl_str_mv | eng |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Chocolate muffins Food incorporation Natural preservatives |
| dc.title.fl_str_mv | Preservation of chocolate muffins with Lemon Balm, Oregano, and Rosemary extracts |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | Muffins are snacks made from flour and chocolate and preserved with synthetic additives. Following consumer trends, the search for natural food additives has gained traction. Plants such as rosemary, lemon balm, and oregano were analyzed following an optimization of ultrasound assisted extraction, screened for their antioxidant and antimicrobial activity and incorporated in chocolate muffins, comparing them to synthetic preservatives over the course of 8 days. The nutritional profile, organic and fatty acids, soluble sugars, texture profile, external color and digital imaging of the muffin pores were analyzed. Slight changes were sought for the muffins incorporated with the natural extracts. By means of linear discriminant analysis, rosemary extract was considered the most promising extract to preserve the muffins due to its similarity to potassium sorbate, showing no changes in the muffins it was incorporated in, although it showed a lower amount of phenolic compounds when compared to lemon balm. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | article |
| fulltext.url.fl_str_mv | https://bibliotecadigital.ipb.pt/bitstreams/ce1ec1aa-305f-476c-9042-471a08b82f80/download |
| funding.funder.alternateName_str_mv | 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 |
| 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 |
| funding.name_str_mv | 6817 - DCRRNI ID CEEC IND 2018 CEEC IND 2017 CEEC IND 2018 |
| id | ipb_b0e85eb412869f7bd77cf5d020dbfd6b |
| identifier.url.fl_str_mv | http://hdl.handle.net/10198/24274 |
| 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:10198/24274 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Pedrosa, Mariana C. Pedrosa, Mariana C. https://www.ciencia-id.pt/971F-DA77-195D 971F-DA77-195D http://orcid.org/0000-0002-2057-0639 0000-0002-2057-0639 Ueda, Jonata Massao Ueda, Jonata Massao https://www.ciencia-id.pt/4417-F90B-68A3 4417-F90B-68A3 http://orcid.org/0000-0002-1452-3764 0000-0002-1452-3764 Melgar Castañeda, Bruno Melgar Castañeda, Bruno https://www.ciencia-id.pt/801C-0CD0-033F 801C-0CD0-033F http://orcid.org/0000-0002-5825-6872 0000-0002-5825-6872 Dias, Maria Inês Dias, Maria Inês https://www.ciencia-id.pt/2A13-4BE6-C7CF 2A13-4BE6-C7CF http://orcid.org/0000-0001-8744-7814 0000-0001-8744-7814 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 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 Ivanov, Marija Soković, Marina Heleno, Sandrina A. Heleno, Sandrina A. https://www.ciencia-id.pt/8B18-3095-6FC9 8B18-3095-6FC9 http://orcid.org/0000-0001-7224-1098 0000-0001-7224-1098 Silva, Aline Bruna da Carocho, Márcio Carocho, Márcio https://www.ciencia-id.pt/5614-005B-5CF1 5614-005B-5CF1 http://orcid.org/0000-0002-8978-4547 0000-0002-8978-4547 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 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 |
| publishDate | 2021 |
| reponame_str | Biblioteca Digital do IPB |
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| spelling | engen_ENMuffins are snacks made from flour and chocolate and preserved with synthetic additives. Following consumer trends, the search for natural food additives has gained traction. Plants such as rosemary, lemon balm, and oregano were analyzed following an optimization of ultrasound assisted extraction, screened for their antioxidant and antimicrobial activity and incorporated in chocolate muffins, comparing them to synthetic preservatives over the course of 8 days. The nutritional profile, organic and fatty acids, soluble sugars, texture profile, external color and digital imaging of the muffin pores were analyzed. Slight changes were sought for the muffins incorporated with the natural extracts. By means of linear discriminant analysis, rosemary extract was considered the most promising extract to preserve the muffins due to its similarity to potassium sorbate, showing no changes in the muffins it was incorporated in, although it showed a lower amount of phenolic compounds when compared to lemon balm.application/pdfen_ENPreservation of chocolate muffins with Lemon Balm, Oregano, and Rosemary extractsPersonalPedrosa, Mariana C.DSpacehttp://dspace.org/items/20df969b-827a-4c9f-be8f-d727edd1a9caDSpacehttp://dspace.org/items/20df969b-827a-4c9f-be8f-d727edd1a9caPedrosaMariana C.Ciência IDhttps://www.ciencia-id.pt971F-DA77-195DORCIDhttp://orcid.org0000-0002-2057-0639PersonalUeda, Jonata MassaoDSpacehttp://dspace.org/items/f98a1e3c-b52e-4997-b835-854c0e2a2c35DSpacehttp://dspace.org/items/f98a1e3c-b52e-4997-b835-854c0e2a2c35UedaJonata MassaoCiência IDhttps://www.ciencia-id.pt4417-F90B-68A3ORCIDhttp://orcid.org0000-0002-1452-3764Scopus Author IDhttps://www.scopus.com57222522617PersonalMelgar Castañeda, BrunoDSpacehttp://dspace.org/items/2a1ce6c9-34e6-4304-a859-54f1afb5a09bDSpacehttp://dspace.org/items/2a1ce6c9-34e6-4304-a859-54f1afb5a09bMelgar CastañedaBrunoCiência IDhttps://www.ciencia-id.pt801C-0CD0-033FORCIDhttp://orcid.org0000-0002-5825-6872Scopus Author IDhttps://www.scopus.com56725706500Scopus Author IDhttps://www.scopus.com57194494387PersonalDias, Maria InêsDSpacehttp://dspace.org/items/7ca8432b-e7f4-4116-a56e-9eba0d4403bdDSpacehttp://dspace.org/items/7ca8432b-e7f4-4116-a56e-9eba0d4403bdDiasMaria InêsCiência IDhttps://www.ciencia-id.pt2A13-4BE6-C7CFORCIDhttp://orcid.org0000-0001-8744-7814Researcher IDhttps://www.researcherid.comM-8242-2013Scopus Author IDhttps://www.scopus.com54388787000PersonalPinela, 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.com54392272800PersonalCalhelha, 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.com6507978333Ivanov, MarijaSoković, MarinaPersonalHeleno, Sandrina A.DSpacehttp://dspace.org/items/e89b5bf5-d315-49b6-871e-fa8eb6030676DSpacehttp://dspace.org/items/e89b5bf5-d315-49b6-871e-fa8eb6030676HelenoSandrina A.Ciência IDhttps://www.ciencia-id.pt8B18-3095-6FC9ORCIDhttp://orcid.org0000-0001-7224-1098Researcher IDhttps://www.researcherid.comL-5951-2014Scopus Author IDhttps://www.scopus.com30067731800Silva, Aline Bruna daPersonalCarocho, MárcioDSpacehttp://dspace.org/items/46b39e1f-2674-4be1-a96a-c2e5792e6979DSpacehttp://dspace.org/items/46b39e1f-2674-4be1-a96a-c2e5792e6979CarochoMárcioCiência IDhttps://www.ciencia-id.pt5614-005B-5CF1ORCIDhttp://orcid.org0000-0002-8978-4547Scopus Author IDhttps://www.scopus.com52463229800PersonalFerreira, 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.com36868826600PersonalBarros, 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.com57194900801HostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.ptISSNIsPartOf2304-8158DOIIsPartOf10.3390/foods100101652018-01-19T10:00:00Z20212021-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/24274http://purl.org/coar/access_right/c_abf2open accessChocolate muffinsFood incorporationNatural preservatives1669576 bytesFundação para a Ciência e a TecnologiaMountain Research Center6817 - 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| spellingShingle | Preservation of chocolate muffins with Lemon Balm, Oregano, and Rosemary extracts Pedrosa, Mariana C. Chocolate muffins Food incorporation Natural preservatives |
| status | SINGLETON |
| subject.fl_str_mv | Chocolate muffins Food incorporation Natural preservatives |
| title | Preservation of chocolate muffins with Lemon Balm, Oregano, and Rosemary extracts |
| title_full | Preservation of chocolate muffins with Lemon Balm, Oregano, and Rosemary extracts |
| title_fullStr | Preservation of chocolate muffins with Lemon Balm, Oregano, and Rosemary extracts |
| title_full_unstemmed | Preservation of chocolate muffins with Lemon Balm, Oregano, and Rosemary extracts |
| title_short | Preservation of chocolate muffins with Lemon Balm, Oregano, and Rosemary extracts |
| title_sort | Preservation of chocolate muffins with Lemon Balm, Oregano, and Rosemary extracts |
| topic | Chocolate muffins Food incorporation Natural preservatives |
| topic_facet | Chocolate muffins Food incorporation Natural preservatives |
| url | http://hdl.handle.net/10198/24274 |
| visible | 1 |