Influence of basil (Ocimum basilicum Lamiaceae) addition on functional, technological and sensorial characteristics of fresh cheeses made with organic buffalo milk

Ribas, Jessyca Caroline Rocha; Matumoto‐Pintro, Paula Toshimi; Vital, Ana Carolina Pelaes; Saraiva, Bianka Rocha; Anjo, Fernando Antônio; Alves, Ruth L. B.; Santos, Nadine Woruby; Machado, Erica; Agustinho, Bruna Calvo; Zeoula, Lúcia Maria

doi:10.1007/s13197-019-03990-5

Cited by 12 publications

(6 citation statements)

References 26 publications

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“…Collectively, with an increment of fat (X 1 ) and basil seed (X 2 ), and xanthan gum (X 3 ) levels, WHC was significantly increased (Figure 1b1–b3 ). Our results regarding the influence of fat decrease and fat replacer incorporation on cheese WHC and moisture increment agree with the literature (Carocho et al, 2016 ; Naji‐Tabasi & Razavi, 2016 , 2017 ; Ribas et al, 2019 ). WHC is an important characteristic of cream cheese and indicates the stability of the coagulation conditions of the cream cheese gel network.…”

Section: Resultssupporting

confidence: 92%

Effect of basil seed and xanthan gum on physicochemical, textural, and sensory characteristics of low‐fat cream cheese

Portaghi,

Heshmati,

Taheri

et al. 2023

Food Science & Nutrition

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This study aims to produce fat‐reduced cream cheese using the different levels (0.25%–0.5%) of basil seed and xanthan gum by a RSM method. The basil seed, xanthan gum, and fat levels did not significantly influence the cream cheese's pH and acidity. With the fat reduction, textural properties were lost; for example, hardness, gumminess, and adhesiveness increased, and cohesiveness decreased. In addition, low‐fat cream cheese's sensory score (taste, mouthfeel, and overall acceptance score) was lower. However, adding basil seed and xanthan gum could improve water holding capacity (WHC), hardness, gumminess, cohesiveness, adhesiveness and scores of mouthfeel, and overall acceptance. Basil seed gum had a better impact than xanthan on fat‐reduced cream cheese properties among the two gums. In general, results showed that adding 0.5% basil and 0.5% xanthan into cream cheese could manufacture a product with a reduced‐fat level (19.04%). At the same time, its physicochemical, sensory, and textural attributes were similar to cream cheese with high fat (24%). In addition, the price of the obtained product was lower.

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Section: Resultssupporting

confidence: 92%

Effect of basil seed and xanthan gum on physicochemical, textural, and sensory characteristics of low‐fat cream cheese

Portaghi,

Heshmati,

Taheri

et al. 2023

Food Science & Nutrition

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“…Other studies where different Ocimum species (O. viride and O. gratissimum) or different basil cultivars were studied reported a different nutritional profile compared to our study [26][27][28][29], while Naiji and Souri [30] who tested the effect of the fertilization regime (chemical fertilization vs. organic cultivation) on sweet basil leaves also suggested a different nutritional composition. These results indicate a significant effect of the genotype and the cultivation practices on the nutritional status of basil, while according to Ribas et al [31], the differences among the various studies could be attributed to the presence of branches within the samples. Regarding the salinity effect, according to the literature, salt stress induces the accumulation of various osmolytes, such as carbohydrates, for the protection of cytoplasm and cellular structures and the retention of water absorption, as was also observed in our study [9].…”

Section: Chemical Compositionmentioning

confidence: 68%

Effect of Saline Conditions on Chemical Profile and the Bioactive Properties of Three Red-Colored Basil Cultivars

et al. 2020

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The present study investigated the effect of salinity (Control: 1.8 dS/m, S1: 3.0 dS/m and S2: 4.5 dS/m) on the chemical composition and bioactive properties of three basil cultivars (Red Basil, Dark Opal Red and Basilico Rosso). Crop performance was not affected by increasing salinity in DoR and BaR. Fat, ash and carbohydrates content increased by salinity in DoR, whereas energetic value was negatively affected. Free sugars (total and individual compounds) increased under saline conditions (S2) in BaR, whereas reducing trends were observed for the main organic acids and tocopherols in all the cultivars. The major fatty acids were α-linolenic, linoleic and palmitic acids with no consistent salinity effects, while the richest polyphenols were sagerinic acid and eriodictyol-O-malonylhexoside. Finally, basil extracts showed moderate antioxidant and strong antifungal activity. In conclusion, salinity showed a genotype dependent effect on the chemical profile and bioactivities of the tested cultivars.

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“…It also changed the hardened and chewiness but not influenced springiness and cohesiveness. Thus, the basil improves the functional and modified technological characteristics of fresh cheeses and presents good acceptability ( Ribas et al, 2019 ). Food can be functional by increasing concentration, adding or improving the bioavailability of bioactive ingredients, such as probiotics, fibres, phytochemicals, vitamins, minerals, bioactive drugs, omega-3s, peptides-proteins ( Roberfroid, 2002 ; Arvanitoyannis and Van Houwelingen-Koukaliaroglou, 2005 ).…”

Section: Lamiaceae As Functional Foodsmentioning

confidence: 99%

Exploration of Lamiaceae in Cardio Vascular Diseases and Functional Foods: Medicine as Food and Food as Medicine

et al. 2022

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In the current scenario, cardiovascular disease (CVD) is one of the most life-threatening diseases that has caused high mortality worldwide. Several scientists, researchers, and doctors are now resorting to medicinal plants and their metabolites for the treatment of different diseases, including CVD. The present review focuses on one such family of medicinal plants, called Lamiaceae, which has relieving and preventive action on CVD. Lamiaceae has a cosmopolitan distribution and has great importance in the traditional system of medicine. Lamiaceae members exhibit a wide range of activities like antioxidant, antihyperlipidemic, vasorelaxant, and thrombolytic effect, both in vitro and in vivo–these are mechanisms that contribute to different aspects of CVD including stroke, heart attack, and others. These plants harbour an array of bioactive compounds like phenolic acids, flavonoids, alkaloids, and other phytochemicals responsible for these actions. The review also highlights that these plants are a rich source of essential nutrients and minerals like omega-3 and hence, can serve as essential sources of functional foods—this can have an additional role in the prevention of CVDs. However, limitations still exist, and extensive research needs to be conducted on the Lamiaceae family in the quest to develop new and effective plant-based drugs and functional foods that can be used to treat and prevent cardiovascular diseases worldwide.

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Influence of basil (Ocimum basilicum Lamiaceae) addition on functional, technological and sensorial characteristics of fresh cheeses made with organic buffalo milk

Cited by 12 publications

References 26 publications

Effect of basil seed and xanthan gum on physicochemical, textural, and sensory characteristics of low‐fat cream cheese

Effect of basil seed and xanthan gum on physicochemical, textural, and sensory characteristics of low‐fat cream cheese

Effect of Saline Conditions on Chemical Profile and the Bioactive Properties of Three Red-Colored Basil Cultivars

Exploration of Lamiaceae in Cardio Vascular Diseases and Functional Foods: Medicine as Food and Food as Medicine

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