Journal
FOOD CHEMISTRY
Volume 207, Issue -, Pages 51-59Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.03.085
Keywords
Ocimum basilicum L.; Serra da Estrela cheese; Functionalization; Shelf life increase; Natural additives
Funding
- Portuguese PRODER [46577-PlantLact]
- Foundation for Science and Technology (FCT, Portugal) [Pest-OE/AGR/UI0690/2014]
- ALIMNOVA research group [UCM-GR35/10A]
- FCT [SFRH/BPD/107855/2015, SFRH/BPD/72802/2010, SFRH/BPD/68344/2010]
- Science and Technological Development [173032]
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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.
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