<i>Arbutus unedo</i> leaf extracts as potential dairy preservatives: case study on quark cheese

Derbassi, Nabila Ben; Pedrosa, Mariana; Heleno, Sandrina A.; Fernandes, Filipa; Días, María Inês; Calhelha, Ricardo C.; Rodrigues, Paula; Carocho, Márcio; Ferreira, Isabel C.F.R.; Barros, Lillian

doi:10.1039/d1fo04158d

Cited by 4 publications

(2 citation statements)

References 43 publications

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“…Due to their rich polyphenolic composition, A. unedo leaves are most commonly used for the extraction and enrichment of other products with polyphenolic compounds. To that end, Derbassi et al [131] incorporated A. unedo leaf extracts into Quark cheese and studied their preservation effects for 8 days, together with antioxidant activity. Compared to commercially available additives (potassium sorbate), the extracts showed better antimicrobial properties.…”

Section: Leavesmentioning

confidence: 99%

Strawberry Tree Fruits and Leaves (Arbutus unedo L.) as Raw Material for Sustainable Functional Food Processing: A Review

et al. 2022

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The strawberry tree (Arbutus unedo L.) is a Mediterranean plant known for the traditional use of its fruits and leaves due to their health benefits. Thus, it has been used for years in folk medicine to relieve various health conditions such as urological and kidney problems, dermatological, cardiovascular and gastrointestinal diseases. The fruits are traditionally used for making jams, jellies, and strong alcoholic beverages, while the leaves are mostly used for preparing tea. Since the leaves were more researched, previous results indicated that they have important biological effects, so further research should focus on the fruits. Due to its chemical composition, rich polyphenolic profile and the biological potential derived from it, the plant has great prospects for the production of functional foods and nutraceuticals. However, the plant’s potential is underutilized in terms of processing. Therefore, this review summarizes the properties and the potential of the fruits and leaves of A. unedo and their possible benefits for processing with respect to agricultural, nutritive, biological and economic values.

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Section: Leavesmentioning

confidence: 99%

Strawberry Tree Fruits and Leaves (Arbutus unedo L.) as Raw Material for Sustainable Functional Food Processing: A Review

et al. 2022

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“…For instance, the addition of olive mill wastewater in the governing liquid of “Fior di Latte” cheese (500 µg mL −1 of phenols) resulted in a four-day extension of shelf life due to the increase in the lag phase of P. fluorescens and Enterobacteriaceae [ 149 ]. A recent study by Derbassi et al [ 150 ] evaluated the preservative effect of Arbutus unedo L. leaf extracts on the microbiological characteristics of quark cheese during storage. They found that incorporating the dry macerated leaf extract into the cheese resulted in higher efficacy against aerobic mesophiles and yeasts than the use of potassium sorbate after 8 days of storage.…”

Section: Plant Antimicrobials For Food Quality and Safetymentioning

confidence: 99%

Plant Antimicrobials for Food Quality and Safety: Recent Views and Future Challenges

Pinto

Tapia-Rodríguez

Baruzzi

et al. 2023

Foods

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The increasing demand for natural, safe, and sustainable food preservation methods drove research towards the use of plant antimicrobials as an alternative to synthetic preservatives. This review article comprehensively discussed the potential applications of plant extracts, essential oils, and their compounds as antimicrobial agents in the food industry. The antimicrobial properties of several plant-derived substances against foodborne pathogens and spoilage microorganisms, along with their modes of action, factors affecting their efficacy, and potential negative sensory impacts, were presented. The review highlighted the synergistic or additive effects displayed by combinations of plant antimicrobials, as well as the successful integration of plant extracts with food technologies ensuring an improved hurdle effect, which can enhance food safety and shelf life. The review likewise emphasized the need for further research in fields such as mode of action, optimized formulations, sensory properties, safety assessment, regulatory aspects, eco-friendly production methods, and consumer education. By addressing these gaps, plant antimicrobials can pave the way for more effective, safe, and sustainable food preservation strategies in the future.

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Addition of polyphenolic extracts of Myrtus communis and Arbutus unedo fruits to whey: valorization of a common dairy waste product as a functional food

Detti,

Nascimento,

Gori

et al. 2024

J Sci Food Agric

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BACKGROUNDWhey, a nutrient‐rich byproduct of the dairy sector, possesses high potential for creating novel nutraceutical products. The present study investigates a potential new functional food by incorporating polyphenolic extracts from Myrtus communis and Arbutus unedo fruits into whey in both liquid (LA) and powder (PA) addition forms. Chemical, microbiological, physical stability and antioxidant activity were monitored for 60 days (from T0 to T60).RESULTSBoth LA and PA of fruit extracts remained chemically stable for the whole period, except for A. unedo PA, which showed a decline in polyphenols after T45. Enriched whey samples showed higher antioxidant activity than pure whey. Microbiological analysis revealed the presence of lactic acid bacteria, indicating potential prebiotic effects. However, the high tannin concentration of A. unedo extracts partially modified the casein micelle structure.CONCLUSIONWhey enriched with Mediterranean fruit extracts shows great potential as a functional food, combining the benefits of plant antioxidants, probiotic bacteria and good stability. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Arbutus unedo leaf extracts as potential dairy preservatives: case study on quark cheese

Abstract: The plant kingdom is an endless source of molecules that can be applied in almost all realms of society. The food industry has profited from the use of plants and...

Cited by 4 publications

References 43 publications

Strawberry Tree Fruits and Leaves (Arbutus unedo L.) as Raw Material for Sustainable Functional Food Processing: A Review

Strawberry Tree Fruits and Leaves (Arbutus unedo L.) as Raw Material for Sustainable Functional Food Processing: A Review

Plant Antimicrobials for Food Quality and Safety: Recent Views and Future Challenges

Addition of polyphenolic extracts of Myrtus communis and Arbutus unedo fruits to whey: valorization of a common dairy waste product as a functional food

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