Cottage cheeses functionalized with fennel and chamomile extracts: Comparative performance between free and microencapsulated forms

Abstract

Globally, there is a trend for healthy food products, preferably incorporating natural bioactive ingredients, replacing synthetic additives. From previous screening studies, extracts of Foeniculum vulgare Mill. (fennel) and Matricaria recutita L. (chamomile) maintained nutritional properties and improved the antioxidant activity of cottage cheese. Nevertheless, this effect was limited to 7 days. Accordingly, aqueous extracts of these plants were microencapsulated in alginate and incorporated into cottage cheese to achieve an extended bioactivity. Plain cottage cheese, and cheese functionalized by direct addition of free decoctions, were prepared and compared. Independently of plant species, "functionalization type" factor did not show a significant effect on the nutritional parameters, as also confirmed in the linear discriminant analysis, where these parameters were not selected as discriminating variables. Furthermore, samples functionalized with microencapsulated extracts showed higher antioxidant activity after the 7th day, thereby demonstrating that the main purpose of this experimental work was achieved.

Impact of post fermentation cooling patterns on fatty acid profile, lipid oxidation and antioxidant features of cow and buffalo milk set yoghurt

“…48 μL distilled water was added to 192 μL of 50 μM DPPH in the control sample for standard ascorbic acid. Absorbance of the samples for determination of DPPH was measured at 515 nm on spectrophotometer [20].…”

Phenolic acids, cinnamic acid, and ergosterol as cosmeceutical ingredients: Stabilization by microencapsulation to ensure sustained bioactivity

“…The atomization/coagulation technique was employed to microencapsulate the compounds according to the procedure previously described by Caleja et al [19], with slight modifications. Sodium alginate, in combination with calcium chloride (CaCl 2 ), to promote alginate gelation, was used.…”

Wild edible plants: Nutritional and toxicological characteristics, retrieval strategies and importance for today's society

“…Martins et al (2014) developed a new yogurt with a high antioxidant activity through the incorporation of free and microencapsulated extracts of R. ulmifolius flower buds. The phenolic extract was rich in ellagitannin derivatives, namely a sanguiin H-10 isomer and lambertianin C. In another study, yogurt and cottage cheese were functionalized by the incorporation of an extract of F. vulgare aerial parts (Caleja et al, 2016a(Caleja et al, , 2016b(Caleja et al, , 2015 rich in phenolic acids and flavonoids (mostly 5-Ocaffeolyquinic acid and quercetin-3-O-glucuronide, respectively), which conferred bioactive properties to these food products. The antioxidant potential of H. stoechas phenolic compounds was explored for cosmetic applications (Barroso et al, 2014).…”

“…Development of wild plant-based foods and beverages, such as C. intybus-based coffee (Street et al, 2013), as well as functional ingredients to be used as nutraceuticals, preservatives, colorants, sweeteners, or antifungals in new food, pharmaceutical, or cosmeceutical formulations (Barreira et al, 2013;Barroso et al, 2014;Caleja et al, 2016aCaleja et al, , 2016bCaleja et al, , 2015Martins et al, 2014). Some of these natural ingredients (antioxidants, antifungals, colorants and sweeteners) may replace specific artificial food additives used in the industry (Carocho et al, 2015;Martins et al, 2016).…”