Basil as functional and preserving ingredient in “Serra da Estrela” cheese

Abstract

a b s t r a c tAntitumor, antimicrobial and antioxidant activities of basil were studied, along with its characterization in phenolic compounds, organic acids and soluble sugars. The results placed basil as a valuable candidate for functionalization and conservation of food products, maintaining their nutritional properties, while increasing their shelf life and potential health effects. The basil leaves were then incorporated in ''Serra da Estrela Cheese", either in its dehydrated form or as a decoction. The cheeses were then subject to a nutritional evaluation, being characterized for their fatty acids, minerals and CIE color parameters. To assess the combined effects of plant incorporation and storage time, a 2-way ANOVA was used to process the results, further analysed through a linear discriminant analysis. Overall, basil leaves provided antioxidant activity to the cheeses, reduced the moisture, and preserved the unsaturated fatty acids and proteins. Comparing both incorporation types, the decoctions had a higher functionalizing and conservative effect.

Suitability of lemon balm (Melissa officinalis L.) extract rich in rosmarinic acid as a potential enhancer of functional properties in cupcakes

“…In fact, this binary effect of natural compounds, or their corresponding enriched extracts, was previously assayed in different products such as yogurts (Caleja et al, 2016), cottage cheese (Caleja, Barros, Antonio, Ciric, Soković et al, 2015;Caleja, Barros, Antonio, Ciric, Barreira et al, 2015), cheese Carocho, Barros et al, 2016), biscuits Carocho, Barreira, Bento, Morales, & Ferreira, 2014;Carocho, Barreira, et al, 2015), or bread (Sciarini, Ribotta, León, & Pérez, 2012;Singh, Jha, Chaudhary, & Upadhyay, 2012), just to cite a few.…”

“…This double preservingfunctionalizing effect was also observed in a "Serra da Estrela" cheese (a Portuguese specialty cheese), when incorporated with aqueous extracts Castanea sativa Mill. and Ocimum basilicum L. Carocho, Barros et al, 2016).…”

Arbutus unedo L. and Ocimum basilicum L. as sources of natural preservatives for food industry: A case study using loaf bread

“…The potential functionalizing effect of both extract types became evident in previously published research reports (Albuquerque et al, 2017;Andrade, Gil, Breitenfeld, Domingues, & Duarte, 2009;Barros et al, 2010;Carocho et al, 2016;Fortalezas et al, 2010). Owing to current consuming trends, which progressively require longer shelf-lives for bread products, those effects were evaluated in three different periods (baking day, after 3 days of storage and after 7 days of storage).…”

“…The presence of this molecule in medicinal plants, herbs and spices has been associated with beneficial and promotional effects in health. Furthermore, a study performed by Carocho et al (2016) proved that the incorporation of basil extracts into cheese, added bioactive effects to this product.…”

“…Rosmarinic acid has been characterized as one of the most abundant caffeic acid esters present in Ocinium spp. and the presence of this compound has been highly investigated (Carocho et al, 2016;Vlase et al, 2014). The presence of this molecule in medicinal plants, herbs and spices has been associated with beneficial and promotional effects in health.…”