Preservation of Chocolate Muffins with Lemon Balm, Oregano, and Rosemary Extracts

Pedrosa, Mariana; Ueda, Jonata M; Melgar, Bruno; Días, María 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

doi:10.3390/foods10010165

Cited by 4 publications

(4 citation statements)

References 25 publications

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“…Two phenolic acids and one O-glycosilated flavonoids derivative were tentatively identified and quantified (Supplementary Material Figure S3). All the three compounds were previously identified and confirmed by other authors [16,28,29]. Peak 3, rosmarinic acid, was identified accordingly and by comparison with the chromatographic response of the available standard compound.…”

Section: Phenolic Profilesupporting

confidence: 60%

“…Peak 3, rosmarinic acid, was identified accordingly and by comparison with the chromatographic response of the available standard compound. Peak 2, luteolin-O-glucuronide, was tentatively identified following the previously reported authors [16]. As for peak 1, 4-hydroxy-7-O-(3 hydroxy-4 -Oglucosylbenzyl)benzyl, was tentatively identified following the description in a study performed in the leaves of Ilex glabra L. Gray [30].…”

Section: Phenolic Profilementioning

confidence: 87%

“…The phenolic compounds were identified through high-performance liquid chromatography coupled to a diode array detector (DAD) set at 280, 330 and 370 nm of wavelength and coupled to a mass detector (MS) [16].…”

Section: Phenolic Profilementioning

confidence: 99%

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Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts

Ueda

Pedrosa

Fernandes

et al. 2021

Foods

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In the present work, sage (Salvia officinalis L.) and basil (Ocimum basilicum L.) were exploited for their preservative purposes, as viable alternatives to artificial ones. The ultrasound-assisted extraction (UAE) of bioactive compounds was pre-optimized using factorial screening analysis, prior to applying response surface methodology (RSM). The obtained extracts were characterized in terms of phenolic compounds by high-performance liquid chromatography coupled to photodiode array detector and mass spectrometer HPLC-DAD-ESI/MS and bioactivities, namely the antioxidant, antimicrobial and cytotoxic potential. In addition, the most promising extracts were incorporated into yogurts, that were further screened for nutritional and physico-chemical properties and microbial load, over a shelf life of 14 days. According to the obtained results, the solvent percentage is the most relevant factor for obtaining rosmarinic acid-rich extract, followed by the extraction time and ultrasonic power. For the antioxidant and antimicrobial activity, sage showed the best result for both analysis and none of the two plant extracts were hepatotoxic. Finally, both extracts did not show changes in the physicochemical and nutritional characteristics of the yogurts and did not interfere with the growth of lactic acid bacteria, an important microorganism during yogurt fermentation. These results highlight the high potential of sage and basil as natural preservatives.

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Section: Phenolic Profilesupporting

confidence: 60%

Section: Phenolic Profilementioning

confidence: 87%

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Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts

Ueda

Pedrosa

Fernandes

et al. 2021

Foods

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“…In order to meet the consumer requirement for healthier, safer and functional foods may be satisfied by using the fruit waste/spices essential oils etc. rich in bioactive compounds with anti-microbial properties and anti-oxidant activity may acts as natural preservatives in the processed products 5 . The agro-industrial by-products rich in anti-microbial properties and anti-oxidant activity may be used as safe and non-toxic food additive which acts as natural preservative in muffins.…”

Section: Introductionmentioning

confidence: 99%

Comparative study on effect of pomegranate peel powder as natural preservative and chemical preservatives on quality and shelf life of muffins

Giri,

Bhangale,

Gaikwad

et al. 2024

Sci Rep

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This research aims to investigate the potential of utilizing pomegranate peel powder (PPP) as a natural preservative in muffin preparation. Pomegranate peel is a rich source of bioactive compounds, including phenolics, flavonoids, and tannins, which possess high antioxidant and antimicrobial properties. The In-Vitro antifungal activity of pomegranate peel powder (8% PPP), potassium sorbate (0.1% PS) and calcium propionate (0.5% CP) was assessed against Penicillium sp. and Aspergillus sp. using poison food technique. The PPP showed the anti-fungal activity by delaying the growth of microorganism on media plate similar to the PS and CP. The effect of utilization of PPP on quality characteristics of muffins were compared with the muffins with chemical preservatives (0.1% PS and 0.5% CP). The viscosity and specific gravity of batter significantly increased from 7.98 to 11.87 Pa s and 1.089–1.398 respectively on addition of 8% PPP. The optical microscopic structure of PPP added batter revealed the decrease in the number of air cells from 24 to 12 with radius range of 6.42–72.72 μm and area range of 511.03–15,383.17 µm2. The functional properties of flour with PPP had higher water absorption capacity, foaming stability, emulsification activity and emulsion stability than others. The addition of PPP significantly increase the weight (32.83 g), and decrease the height (31.3 mm), volume (61.43 cm3), specific volume (1.67 cm3/g) and baking loss (10.19%). The 418.36% increase in fibre content, 14.46% and 18.46% decrease in carbohydrates and energy value was observed in muffin with 8% PPP as compared to control respectively. The total phenols was increased from 0.92 to 12.5 mg GAE/100 g, total tannin from 0.2 to 8.27 mg GAE/100 g, In-vitro antioxidant activity by DPPH from 6.97 to 29.34% and In-vitro antioxidant activity by FRAP from 0.497 to 2.934 mg AAE/100 g in muffins added with 8% PPP. The muffin with PPP was softer than control and muffin with 0.1% PS. The addition of PPP resulted to improve in muffin texture but taste slightly bitter. During the storage of muffins at room temperature (27–30 °C), the moisture content of muffin with PPP was reduced from 17.04 to 13.23% which was higher than the rest of the treatments. Similarly, the hardness of sample with PPP was higher than the sample with 0.5% CP, but lowers than control and sample with 0.1% PS throughout the storage period. The results suggest that pomegranate peel powder can be successfully used as a natural preservative in place of chemical preservatives in muffins, to extend the shelf life. This study provides the opportunity to use PPP as functional ingredient and natural preservative in different bakery products.

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Quality Evaluation of Muffins Enriched With Blueberry and Cranberry Powders

Gashi,

Hasani,

Salihu

2024

International Journal of Food Science

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The use of plant extracts to enhance the nutritional profile and consumer appeal of food products has attracted considerable attention within the food industry. This is due to the fact that its high composition with bioactive ingredients affects the increase in nutritional value and the general acceptability of the product. The main focus of the food industry and researchers remains bakery products due to their high level of consumption and the suitability of combining them with different fruits. Given the prominence of bakery products in consumption and their compatibility with various fruits, investigating the enrichment of muffins with plant extracts is crucial. This was the main objective of this study, to improve the nutritional profile of muffins through berries’ incorporation and evaluate the consumers’ acceptability for these novel products. In this study, the muffins were enriched with cranberries and blueberries in powder form at concentrations of 3%, 6%, and 9%. Physicochemical parameters (such as weight, height, specific gravity, moisture, water activity, pH, and acidity), color, texture, and sensory parameters were analyzed in these samples, which were also compared with control samples without blueberry and cranberry powder. The results showed that pH and acidity were significantly different (p < 0.05) by the addition of blueberry powder, with pH values getting decreased and acidity values getting increased. The pH of the 9% enriched muffins measuring 5.38 and the acidity reaching 2.47 indicated a notable impact of extracts on the overall acidity level of the products showing comparable results to control samples. Hardness and gumminess as the main texture properties showed notable increase with the addition of blueberry and cranberry powders. Compared to control samples with 8.79 value of hardness, they achieved much higher values, 15.32 for cranberry and 10.58 for blueberry muffins, respectively. Similarly, they scored significantly higher values for gumminess, where cranberry muffins scored the value of 4.39 and blueberry muffins scored the value of 3.38, while control samples scored the value of 3.02. Furthermore, a direct relationship was observed between the concentration of these extracts and redness (a∗), while the ratio is inverse for the parameters of lightness (L∗), yellowness (b∗), chroma (C∗), and the value of hue angle (h). This factor is crucial to fulfill consumers’ requests for more attractive attributes of such products not only in taste but also in their physical appearance. Therefore, even the sensory evaluation has shown that consumers like samples with higher amounts of cranberry and blueberry, respectively, with 6% (51.7% for blueberry muffins) and 9% (43.3% for cranberry muffins). The evaluation of blueberry samples revealed that the control sample was not the least preferred, primarily due to the lack of a well‐defined taste in muffins with 3% extract; however, in the case of cranberry muffin evaluation, the control sample emerged as the least liked, indicating consumers’ acceptance of the changes in muffin formulation. This shows the impact of enriching such bakeries with berries for empowering the consumers’ attitudes and such product functionality in markets. Exploring the previously unaddressed area of enriching muffins with these berry powders, this research provides crucial information on the advantages, challenges, and nutritional enhancements associated with such formulations, filling a significant gap in the existing literature.

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Preservation of Chocolate Muffins with Lemon Balm, Oregano, and Rosemary Extracts

Cited by 4 publications

References 25 publications

Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts

Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts

Comparative study on effect of pomegranate peel powder as natural preservative and chemical preservatives on quality and shelf life of muffins

Quality Evaluation of Muffins Enriched With Blueberry and Cranberry Powders

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