Evaluation of Arenaria montana L. hydroethanolic extract as a chemopreventive food ingredient: A case study focusing a dairy product (yogurt)

Abstract

a b s t r a c tNatural ingredients are valuable options to be exploited in the design of innovative food formulations with health benefits. Therefore, it was evaluated the potential use of Arenaria montana L. hydroethanolic extract (rich in apigenin derivatives) as a chemopreventive agent in functional foods. Apigenin is recognized as inhibiting VEGFR-2, which is the key receptor involved in angiogenesis. The obtained extract was also able to inhibit the VEGFR-2 phosphorylation through an enzymatic assay (IC 50 = $63 mg/mL). Thereafter, free and microencapsulated forms were incorporated in yogurt. The obtained products maintained the nutritional value along the tested 3 days of storage, as also free sugars and fatty acids profiles, in comparison with the control samples. Nevertheless, the VEGFR-2 phosphorylation inhibition was not exhibited as intended. Even this behavior for the microencapsulated forms can be attributed to the protecting effect of the alginate matrix, further studies are required in order to better understand the shown performance.

By-Products of Camu-Camu [Myrciaria dubia (Kunth) McVaugh] as Promising Sources of Bioactive High Added-Value Food Ingredients: Functionalization of Yogurts

“…bioresidues. Our control and fortified samples presented high protein contents, with average values of 6.4 ± 0.5 and 6.3 ± 0.3 g/100 g, respectively, which were superior to those reported by other authors [14,19].…”

“…Heleno et al [17] detected a similar FA profile in yogurts functionalized with mycosterols from Agaricus bisporus (J.E.Lange) Imbach. The general FA proportion (SFA > MUFA > PUFA) verified in our samples was expected and is in agreement with previous studies of our group in which fortified yogurts were characterized [12,14,18,19]. Overall, the addition of the M. dubia peel extract did not modify the yogurts' FA profile, which remained virtually unchanged throughout the 15-day monitoring, especially with regard to the contents of the most important FAs ( Table 5).…”

“…The average moisture content (83.4 ± 0.9 g/100 g) verified for IF is slightly lower than the average values found by Caleja et al [12] (87.5 g/100 g) for homemade yogurts enriched with Matricaria recutita L. (chamomile) and Foeniculum vulgare Mill. (fennel) decoctions, and by Oliveira et al [19] (88.5 g/100 g) for their yogurts functionalized with a hydroethanolic flower extract of Arenaria montana L. IF's total carbohydrate content (average of 5.4 ± 0.3 g/100 g) was superior to the value found for Oliveira et al [19] (4 g/100 g). However, it was identical to the content verified by Corrêa et al [14] (5.4 g /100 g) for yogurt enriched with ergosterol from Agaricus blazei Murril.…”

“…The successful application of extracts of plants, mushrooms, and their bio-residues as preservative and/or fortifying ingredients in yogurt formulation has been largely demonstrated by our group [12,18,19]. To the best of our knowledge, there are only two studies on the application of camu-camu extracts in food production [11,20].…”

Formulation of yogurt with banana peel extracts to enhance storability and bioactive properties

“…This food product is widely perceived by consumers as healthy food as it contains protein, vitamins, minerals, and many health‐promoting probiotics. For instance, gut‐friendly prebiotic (Pandey & Mishra, 2015), omega‐3 fatty acid, antioxidants, vitamins and minerals (Sabeena Farvin et al., 2010), and plant‐based extracts (Oliveira et al., 2017) as functional food ingredients have been used widely in yogurts.…”