Development of a functional dairy food: Exploring bioactive and preservation effects of chamomile (Matricaria recutita L.)

Abstract

The antioxidant (free radical scavenging activity, reducing power and lipid peroxidation

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

“…In fact, this binary effect of natural compounds, or their corresponding enriched extracts, was previously assayed in different products such as yogurts (Caleja et al, 2016), cottage cheese (Caleja, Barros, Antonio, Ciric, Soković et al, 2015;Caleja, Barros, Antonio, Ciric, Barreira et al, 2015), cheese Carocho, Barros et al, 2016), biscuits Carocho, Barreira, Bento, Morales, & Ferreira, 2014;Carocho, Barreira, et al, 2015), or bread (Sciarini, Ribotta, León, & Pérez, 2012;Singh, Jha, Chaudhary, & Upadhyay, 2012), just to cite a few.…”

“…And Matricaria recutita L., for instance, are two examples of medicinal plants with various beneficial physiological properties, namely in the prevention and treatment of several diseases (Roby, Sarhan, Selim, & Khalel, 2013). Furthermore, extracts from both plants, most likely due to their antioxidant and antimicrobial properties, showed to be highly effective in preserving different food products, such as cottage cheese (Caleja, Barros, Antonio, Ciric, Soković et al, 2015;Caleja, Barros, Antonio, Ciric, Barreira et al, 2015), yoghurts (Caleja et al, 2016) and biscuits . Obviously, in addition to the achieved preservative effect, plant extracts can improve the bioactivity levels in the functionalized food products, without changing their appearance or nutritional value.…”

Fortification of yogurts with different antioxidant preservatives: A comparative study between natural and synthetic additives

“…The characterisation of the extracts in terms of individual phenolic compounds was previously carried out by HPLC-DAD-ESI/MS and described by the authors (Caleja, Barros, Antonio, Ciric, Soković a, et al, 2015;Caleja, Barros, Antonio, Ciric, Barreira, et al, 2015). Five flavonoids (mainly quercetin-3-O-glucoside) and twelve phenolic acids (mainly 5-Ocaffeolylquinic acid) were found in fennel extract (Caleja et al, 2015a), while di-caffeoyl-2,7-anhydro-3-deoxy-2-octulopyranoso nic acid and luteolin-O-glucuronide were identified as the main phenolic compounds present in the chamomile extract (Caleja et al, 2015b).…”

Phenolic Compounds as Nutraceuticals or Functional Food Ingredients

“…PC, compounds naturally present in plants, are among the most interesting bioactives due to its great antioxidant capacity associated with benefits in relation to human health, namely in the prevention of some common diseases [53]. This type of compounds have been widely studied in recent years, and further incorporated into different food matrices in order to render them functional [54,55].…”

“…The incorporation of Veronica phenolic extracts caused an increase in the antibacterial activity of a new cream cheese [203]. More recently, Caleja et al [54,55], incorporated phenolic extracts in cottage cheese using fennel and chamomile extracts, reporting a higher antioxidant activity and an extending shelf-life in…”