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dc.creatorCaleja, Cristina
dc.creatorBarros, Lillian
dc.creatorBarreira, João C.M.
dc.creatorĆirić, Ana
dc.creatorSoković, Marina
dc.creatorCalhelha, Ricardo C.
dc.creatorBeatriz, M.
dc.creatorOliveira, P.P.
dc.creatorFerreira, Isabel C.F.R.
dc.date.accessioned2018-01-24T13:10:50Z
dc.date.available2018-01-24T13:10:50Z
dc.date.issued2018
dc.identifier.urihttp://linkinghub.elsevier.com/retrieve/pii/S0308814618300438
dc.identifier.urihttp://ibiss-r.rcub.bg.ac.rs/123456789/2961
dc.description.abstractMelissa officinalis (lemon balm) and its extracts have been frequently reported as possessing bioactive properties, offering the potential for use in development/enrichment of food products with additional functional capabilities, providing health benefits to consumers. The antioxidant, antibacterial and antifungal activity of lemon balm extract, as well as its potential hepatotoxicity were thoroughly evaluated. The extracts were then incorporated into cupcakes and their preserving effect, chemical composition, colour parameters and antioxidant activity were compared with those provided by potassium sorbate. In general, the variables with the largest differences among different storage times were energy level, sucrose, glucose, palmitic acid (C6:0) and oleic acid (C18:1n9). On the other hand, L∗ (top), a∗ (top), b∗ (top), pH, capric acid (C10:0) and lauric acid (C12:0) showed the greatest variation according to cupcake formulation. The results observed indicate that the lemon balm extract rich in rosmarinic acid can provide advantageous functional properties to bakery products.
dc.relationFoundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2013)
dc.relationREQUIMTE (UID/QUI/50006/2013 – POCI/01/0145/FERDER/007265)
dc.relationAssociate Laboratory LSRE-LCM (Project POCI-01-0145-FEDER-006984)
dc.relationEuropean Structural and Investment Funds (FEEI) through the Regional Operational Program North 2020, within the scope of Project NORTE-01-0145-FEDER-023289: DeCodE
dc.rightsclosedAccess
dc.sourceFood Chemistry
dc.subjectCupcake
dc.subjectBioactivity
dc.subjectLemon balm
dc.subjectPotassium sorbate (E202)
dc.subjectProximate composition
dc.subjectColour parameters
dc.subjectFatty acids
dc.subject.otherm21a
dc.titleSuitability of lemon balm ( Melissa officinalis L.) extract rich in rosmarinic acid as a potential enhancer of functional properties in cupcakes
dc.typearticleen
dcterms.abstractЋирић, Aна; Беатриз, М.; Оливеира, П.П.; Ферреира, Исабел Ц.Ф.Р.; Соковић, Марина; Цалеја, Цристина; Баррос, Лиллиан; Барреира, Јоãо Ц.М.; Цалхелха, Рицардо Ц.;
dc.rights.holder© 2018 Elsevier Ltd.
dc.citation.volume250
dc.identifier.doi10.1016/j.foodchem.2018.01.034
dc.identifier.scopus2-s2.0-85040112967
dc.citation.apaCaleja, C., Barros, L., Barreira, J. C. M., Ciric, A., Sokovic, M., Calhelha, R. C., Beatriz, M., et al. (2018). Suitability of lemon balm ( Melissa officinalis L.) extract rich in rosmarinic acid as a potential enhancer of functional properties in cupcakes. Food Chemistry, 250, 67–74.
dc.citation.vancouverCaleja C, Barros L, Barreira JCM, Ciric A, Sokovic M, Calhelha RC, Beatriz M, Oliveira PP, Ferreira ICFR. Suitability of lemon balm ( Melissa officinalis L.) extract rich in rosmarinic acid as a potential enhancer of functional properties in cupcakes. Food Chem. 2018;250:67–74.
dc.citation.spage67
dc.citation.epage74


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