Basil as functional and preserving ingredient in "Serra da Estrela" cheese

卷:207

Carocho, Marcio ; Barros, Lillian ; Barreira, Joao C. M. ; Calhelha, Ricardo C. ; Sokovic, Marina ; Fernandez-Ruiz, Virginia ; Santos Buelga, Celestino ; Morales, Patricia ; Ferreira, Isabel C. F. R.

Polytech Inst Braganca

关键词: Ocimum basilicum L.;    "Serra da Estrela" cheese;    Functionalization;    Shelf life increase;    Natural additives;   

DOI  :  10.1016/j.foodchem.2016.03.085

学科分类：食品科学和技术

【 摘 要 】

Antitumor, antimicrobial and antioxidant activities of basil were studied, along with its characterization in phenolic compounds, organic acids and soluble sugars. The results placed basil as a valuable candidate for functionalization and conservation of food products, maintaining their nutritional properties, while increasing their shelf life and potential health effects. The basil leaves were then incorporated in "Serra da Estrela Cheese", either in its dehydrated form or as a decoction. The cheeses were then subject to a nutritional evaluation, being characterized for their fatty acids, minerals and CIE color parameters. To assess the combined effects of plant incorporation and storage time, a 2-way ANOVA was used to process the results, further analysed through a linear discriminant analysis. Overall, basil leaves provided antioxidant activity to the cheeses, reduced the moisture, and preserved the unsaturated fatty acids and proteins. Comparing both incorporation types, the decoctions had a higher functionalizing and conservative effect. (C) 2016 Elsevier Ltd. All rights reserved.