The incorporation of plant materials in “Serra da Estrela” cheese improves antioxidant activity without changing the fatty acid profile and visual appearance

Abstract

‘Serra da Estrela’ cheese is a Portuguese delicacy, which has been produced for centuries from the milk of cattle pasturing in the protected Serra da Estrela natural park. Transforming this cheese into a functional food would be a huge benefit for the market and the consumer. Decocted extracts, dried chestnut flowers and lemon balm plants were incorporated into the cheese to functionalise it, granting antioxidant activity to this foodstuff. The functionalised cheeses showed higher antioxidant activity, especially lipid peroxidation inhibition. The incorporation of dried plants appeared to be more effective than using decoctions, but the influence of the plant species was less observable. Furthermore, the fatty acids profile of the cheeses was also determined through gas chromatography. C18:1 and C16:0 were the most abundant fatty acids; saturated fatty acids prevailed over the unsaturated ones. Between the control and the incorporated samples no significant differences were found. In addition, the external colour was measured through a spectrophotometer for lightness, yellowness and redness. There were some differences recorded for each samples’ colour. In general, the results indicated that the functionalisation of this exquisite dairy product with natural plant extracts provided beneficial characteristics, both for consumers (healthier product) and producers (added‐value products). Practical applications The food industry is always searching for new products which are cheaper to produce and healthier for the consumer, withstanding longer storage periods. ‘Serra da Estrela’ cheese was incorporated with chestnut flowers and lemon balm dried plants and their respective decoctions in order to achieve antioxidant properties.

A review on polyphenols: Classification, beneficial effects and their application in dairy products

“…Carocho et al . () investigated the effects of the application of dried chestnut ( Castanea sativa Mill.) flowers and its decoction extracts and lemon balm ( Melissa officinalis , L.) and its decoction extracts on the properties of Serra da Estrela cheese.…”

“…Even though 6% hazelnut supplementation exhibited the highest functional properties, the lowest consumer preference was observed compared with yoghurts with 3% San Giovanni and Tonda Gentile Trilobata HS, which received the highest consumer scores. Carocho et al (2015) investigated the effects of the application of dried chestnut (Castanea sativa Mill.) flowers and its decoction extracts and lemon balm (Melissa officinalis, L.) and its decoction extracts on the properties of Serra da Estrela cheese.…”

Arbutus unedo L. and Ocimum basilicum L. as sources of natural preservatives for food industry: A case study using loaf bread

“…Concomitantly, people are progressively receptive to food products prepared with natural ingredients in substitution to general synthetic compounds, which are often associated with unwanted effects (Carocho et al, 2014). In addition to the potential health effects conveyed by the functionalizing agents, the rheological and technological properties of food products themselves might also be improved (Berdahl, Nahas, & Barren, 2010;Caleja et al, 2015;Carocho et al, 2015b; Sciarini, Ribotta, Le on, & P erez, 2012).…”

Basil as functional and preserving ingredient in “Serra da Estrela” cheese

“…Previous studies from our research group reported the incorporation of other plant species in this cheese, namely chestnut flowers (Castanea sativa Mill.) and lemon balm (Melissa officinalis L.), to promote the shelf life, confer functional properties and maintain sensory features, with very promising conclusions (Carocho, Barreira, et al, 2015). In the present study, and due to its important bioactivities, basil was tested for its functional and preserving properties, in order to develop a novel food product with this natural and appreciated ingredient.…”