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

Abstract

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.

The Structuring of Sage (Salvia officinalis L.) Extract-Incorporating Edible Zein-Based Materials with Antioxidant and Antibacterial Functionality by Solvent Casting versus Electrospinning

“…As has been reported, sage extracts can induce antimicrobial effects against various bacteria and fungi, and antioxidant effects against different free radicals and oxidative hemolysis [22,24,25]. In addition, sage extracts have been shown not to be hepatotoxic [24]. Due to these preservative and bioactive properties, the sage extract was chosen as a model active constituent for incorporation within the biopolymeric matrix in our study.…”

“…One of these herbs is sage (Salvia officinalis L.), which is used in food preparation due to its flavoring and seasoning properties, but also in medicine due to its pharmacological activities [23]. As has been reported, sage extracts can induce antimicrobial effects against various bacteria and fungi, and antioxidant effects against different free radicals and oxidative hemolysis [22,24,25]. In addition, sage extracts have been shown not to be hepatotoxic [24].…”

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

“…Individual compounds were identified and quantified by comparison with commercial standards, retention times, and their respective standard calibration curves. 34…”

Improving the physicochemical properties of a traditional Portuguese cake – “económicos” with chestnut flour

“…pH. The pH was measured according to the procedure described by Ueda et al, 18 using a Hanna Instruments HI 902 potentiometer (RI, USA).…”