Foeniculum uulgare Mill. as natural conservation enhancer and health promoter by incorporation in cottage cheese
Antonio, Amilcar L.
Ćirić, Ana D.
Oliveira, M. Beatriz P. P.
Ferreira, Isabel C. F. R.
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Food industry is focused on the development of novel functional foods containing health promoting natural ingredients, avoiding the potential harm of synthetic food additives. In the present work, the antioxidant and antimicrobial potential of Foeniculum vulgare Mill. (fennel) decoction (phenolic-enriched extract) was evaluated; after chemical characterization of the extract by HPLC-DAD-ESI/MS, it was used as natural ingredient in cottage cheese samples for two purposes: increase shelf life and bring bioactive properties. The incorporation of fennelbased ingredients did not alter significantly the nutritional characteristics of control cottage cheese (without fennel-based ingredients), but avoided the increase in yellowness (after 7 days of storage), and the decrease in lactose content (after 14 days of storage) observed in control samples. Control samples after 14 days of storage, were the only ones showing signs of degradation. Furthermore, the incorporation of the fennel decoction improved the antioxidant properties of cottage cheese, up to 14 days of storage. Overall, fennel decoction can be used as a natural conservation enhancer in cottage cheese, while bringing antioxidant properties to the final product. (C) 2014 Elsevier Ltd. All rights reserved.
Кључне речи:Foeniculum vulgare; Cottage cheese; Functional foods; Natural preservers
Извор:Journal of Functional Foods, 2015, 12, 428-438