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

2018
Full text (522.2Kb)
Аутори:
Soković, Marina
Barros, Lillian
Takwa, Sallawi
Caleja, Cristina
Barreira, João C.M.
Achour, Lotfi
Ferreira, Isabel C.F.R.
Тип документа:
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© 2017 Elsevier
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Апстракт:
The aim of this work was to demonstrate the antioxidant potential, antimicrobial and the absence of toxicity of the ethanol extracts obtained from strawberry tree fruits and basil leaves, using optimal conditions. Subsequently, the extracts rich in catechin, from strawberry tree fruits, and rosmarinic acid from basil leaves, were incorporated as natural ingredients in loaf bread samples, with two objectives: to functionalize bread, introducing bioactive properties; and as natural ingredients with preservation capacity. Three more groups: control (without addition of any additive), bread incorporated with ascorbic acid - E300 and bread incorporated with potassium sorbate - E202 and for each group were 3 different times were analyzed: immediately after incorporation and after 3 and 7 days. Both natural extracts presented antioxidant activity, without toxicity up to the maximal tested dose (400 μg/mL), and the main compounds present were catechin and rosmarinic acid, respectively. The breads incorporated with the natural extracts, especial basil, presented a higher antioxidant capacity than the loaf breads incorporated with ascorbic acid and potassium sorbate. Overall, the obtained results demonstrate that these extracts could be used in the development of new bread replacing the synthetic preservatives, without interfering with nutritional characteristics.
Кључне речи:
Strawberry tree; Basil; Antioxidant preservatives; Loaf bread
Пројекти:
  • Карактеризација и примена метаболита гљива и утврђивање потенцијала нових биофунгицида (RS-173032)
  • Foundation for Science and Technology (FCT, Portugal)
  • FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2013)
  • Programme NORTE2020 (NORTE-01-0145-FEDER-023289)
У: LWT - Food Science and Technology (2018), 88: 47-55

DOI: 10.1016/j.lwt.2017.09.041

Scopus: 2-s2.0-85030656562
[ Google Scholar ]
URI
http://linkinghub.elsevier.com/retrieve/pii/S0023643817307168
http://ibiss-r.rcub.bg.ac.rs/123456789/2879
Колекције
  • Article
Институција
IBISS
APA:
Takwa, S., Caleja, C., Barreira, J. C. M., Soković, M., Achour, L., Barros, L., & Ferreira, I. C. F. R. (2018). Arbutus unedo L. and Ocimum basilicum L. as sources of natural preservatives for food industry: A case study using loaf bread. LWT - Food Science and Technology, 88, 47–55.
Vancouver:
Takwa S, Caleja C, Barreira JCM, Soković M, Achour L, Barros L, Ferreira ICFR. Arbutus unedo L. and Ocimum basilicum L. as sources of natural preservatives for food industry: A case study using loaf bread. LWT - Food Sci Technol. 2018;88:47–55.

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