Development of a functional dairy food: Exploring bioactive and preservation effects of chamomile (Matricaria recutita L.)

被引：58
|
作者：
Caleja, Cristina [1 ,2 ]
Barros, Lillian [1 ]
Antonio, Amilcar L. [1 ]
Ciric, Ana [3 ]
Barreira, Joao C. M. [1 ,2 ]
Sokovic, Marina [3 ]
Oliveira, M. Beatriz P. P. [2 ]
Santos-Buelga, Celestino [4 ]
Ferreira, Isabel C. F. R. [1 ]
机构：
[1] Polytech Inst Braganca, ESA, Mt Res Ctr CIMO, Braganca, Portugal
[2] Univ Porto, Fac Pharm, REQUIMTE Sci Chem Dept, P-4100 Oporto, Portugal
[3] Univ Belgrade, Inst Biol Res Sinisa Stankovic, Dept Plant Physiol, Belgrade 11000, Serbia
[4] Univ Salamanca, Fac Pharm, GIP USAL, Salamanca 37007, Spain
来源：
JOURNAL OF FUNCTIONAL FOODS | 2015年 / 16卷
关键词：
Functional food; Cottage cheese; Matricaria recutita; Antioxidant/antimicrobial properties; Natural preservative; PHENOLIC-COMPOUNDS; ESSENTIAL OIL; CHEMICAL-CHARACTERIZATION; ANTIMICROBIAL ACTIVITY; ERIGERON-BREVISCAPUS; SENSORY PROPERTIES; GOAT MILK; IN-VITRO; EXTRACTS; CHEESE;
D O I：
10.1016/j.jff.2015.04.033
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The antioxidant (free radical scavenging activity, reducing power and lipid peroxidation inhibition) and antimicrobial (against bacteria and fungi) potential of Matricaria recutita L. (chamomile) extracts obtained by decoction was demonstrated. The characterization of the extracts highlighted dicaffeoyl-2,7-anhydro-3-deoxy-2-octulopyranosonic acid (diCDOA) and luteolin-O-glucuronide as the main phenolic compounds. Extracts containing these natural ingredients were incorporated into cottage cheese, and the prepared products were compared with samples incorporated with chamomile powder and plain cottage cheese (control). Nutritional composition, colour and antioxidant activity of all samples were evaluated along storage time. Chamomile decoctions (natural bioactive ingredient) did not alter significantly the nutritional and fatty acid profiles of cottage cheese, but improved its antioxidant potential, independent of the storage time. Moreover, it increased the shelf life since only the control samples showed signs of degradation after 14 days of storage. The development of this novel functional dairy product emphasizes the bioactive and preservation potential of chamomile. (C) 2015 Elsevier Ltd. All rights reserved.
引用
收藏
页码：114 / 124
页数：11
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