A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits

Caleja, Cristina; Barros, Lillian; António, Amílcar L.; Oliveira, M. Beatriz P.P.; Ferreira, Isabel C.F.R.

doi:10.1016/j.foodchem.2016.08.075

Cited by 171 publications

(103 citation statements)

References 27 publications

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“…The colour and pH measurements were performed according to Caleja et al (2017). The colour of each cosmeceutical formulation was measured using a colorimeter (model CR-400, Konica Minolta Sensing Inc., Tokyo, Japan).…”

Section: Development Of Cosmeceutical Formulations Based On G Lucidumentioning

confidence: 99%

The potential of Ganoderma lucidum extracts as bioactive ingredients in topical formulations, beyond its nutritional benefits

Taofiq

Heleno

Calhelha

et al. 2017

Food and Chemical Toxicology

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a b s t r a c tGanoderma lucidum was characterized in terms of nutritional value and chemical composition. Thereafter, ethanolic Soxhlet extracts were evaluated for antioxidant, anti-inflammatory, antityrosinase, antimicrobial and cytotoxic effects, and further characterized in terms of phenolic acids, polysaccharides and triterpenoids. Finally, the obtained extracts were tested as cosmeceutical ingredients. G. lucidum proved to be a source of macronutrients and important bioactive compounds such as terpenoids, specially triterpenoids, and polysaccharides. In the extracts, ganoderic acids C2, A and H were the most abundant triterpenic acids and protocatechuic, p-hydroxibenzoic and syringic acids the identified phenolics. The developed cosmeceutical formulation preserved the extract bioactivities, presented a lightyellow colour and a pH of 4.6, which is considered appropriate for cosmeceutical's design. Behind the important nutritional/bioactive composition of G. lucidum, a potential towards its valorisation in the field of cosmeceuticals is foreseeable, as deduced from the bioactivities of its ethanolic extract and preservation in the tested formulation.

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Section: Development Of Cosmeceutical Formulations Based On G Lucidumentioning

confidence: 99%

The potential of Ganoderma lucidum extracts as bioactive ingredients in topical formulations, beyond its nutritional benefits

Taofiq

Heleno

Calhelha

et al. 2017

Food and Chemical Toxicology

Self Cite

View full text Add to dashboard Cite

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“…Some of the reasons underlying this success include their affordable cost, great availability of flavours and textures and average shelf-life (Caleja, Barros, Antonio, Oliveira, & Ferreira, 2017;Gandhi et al, 2001;Jeddou et al, 2017). Owing to the generally high fat content of pastry products, these are particularly prone to oxidative deterioration, demanding the employment of effective antioxidants to maintain their integral quality (Bera, Lahiri, & Nag, 2006).…”

Section: Introductionmentioning

confidence: 99%

Suitability of lemon balm (Melissa officinalis L.) extract rich in rosmarinic acid as a potential enhancer of functional properties in cupcakes

et al. 2018

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A B S T R A C TMelissa 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.

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“…The study realized by Caleja et al [54] focused on the use of fennel and chamomile extracts, rich in phenolic compounds, as natural antioxidants in biscuits. It compared their performance with a synthetic antioxidant widely used, the butylated hydroxyl anisole (BHA).…”

Section: Biscuitsmentioning

confidence: 99%

A Review 'Clean Labeling': Applications of Natural Ingredients in Bakery Products

Nascimento¹,

Paes²,

Augusta³

2018

JFNR

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Clean labeling has been a trend and the term "clear label" incorporates the concept of transparency.Thus, this review aims to search in the literature for a better way to extend the shelf life of bread by using ecologically preservation techniques as alternatives to chemical additives. In spite of modern advances in technology, the preservation of foods is still a debated issue, not only for developing countries but also for the industrialized world. There is a increased interest in biopreservation, aiming to extend the shelf life and enhancing food safety by using natural microbiota and/or antimicrobial compounds. The use of natural preservatives would enable bakeries to market the "clean label" or "label friendly" products. Thus, the free-from trend leads the bakery industry to reconsider the traditional preservation methods and replace chemical preservatives with natural alternatives to guarantee the clean label. This process is based on the tendency in dairy category, which coincide with manufactures that incorporate no artificial/all natural/GMO free/BPA free claims on products. In this sense, consumer awareness of food ingredients and the desire for simple, natural foods have forced food manufacturers to develop products with a clean label appeal. It is therefore critical to consider the implications of developing a clean-label product, taking into account the effects such a change may have on sensory quality and microbiological control, while also maintaining regulatory compliance.

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A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits

Cited by 171 publications

References 27 publications

The potential of Ganoderma lucidum extracts as bioactive ingredients in topical formulations, beyond its nutritional benefits

The potential of Ganoderma lucidum extracts as bioactive ingredients in topical formulations, beyond its nutritional benefits

Suitability of lemon balm (Melissa officinalis L.) extract rich in rosmarinic acid as a potential enhancer of functional properties in cupcakes

A Review 'Clean Labeling': Applications of Natural Ingredients in Bakery Products

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