Feverfew as a source of bioactives for functional foods: Storage stability in model beverages

Marete, Eunice; Jacquier, Jean-Christophe; O’Riordan, Dolores

doi:10.1016/j.jff.2011.01.004

Cited by 32 publications

(18 citation statements)

References 17 publications

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“…In recent years, there has been growing interest in the incorporation of lycopene in many functional foods. Functional beverages are among the fastest growing segment in functional foods (Marete and others ). Hence, there is a great demand for incorporation of lycopene in functional beverages.…”

Section: Introductionmentioning

confidence: 99%

Optimization of Homogenization–Evaporation Process for Lycopene Nanoemulsion Production and Its Beverage Applications

Kim

Choi

et al. 2014

Journal of Food Science

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Lycopene is a natural antioxidant which has several health benefits. Undesirable oxidation of lycopene compromises its health benefits and also affects the sensory quality of food products containing lycopene. Health benefits associated with lycopene in food preparations can be enhanced by preventing its degradation by incorporating it into the oil phase of an oil-in-water nanoemulsion. In this study, lycopene nanoemulsions were prepared from a low-concentration lycopene extract using an emulsification-evaporation technique. The effects of the concentrations of the lycopene extract (0.015 to 0.085 mg/mL) and emulsifier (0.3 to 0.7 mg/mL), and the number of homogenization cycles (2 to 4) on the droplet size, emulsification efficiency (EE), and nanoemulsion stability were investigated and optimized by statistical analysis using a Box-Behnken design. Regression analysis was used to determine the 2nd-order polynomial model relationship of independent and dependent variables, with multiple regression coefficients (R(2)) of 0.924, 0.933, and 0.872, for the droplet size, EE, and nanoemulsion stability, respectively. Analysis of variance showed that the lycopene extract concentration has the most significant effect on all the response variables. Response surface methodology predicted that a formulation containing 0.085 mg/mL of lycopene extract and 0.7 mg/mL of emulsifier, subjected to 3 homogenization cycles, is optimal for achieving the smallest droplet size, greatest emulsion stability, and acceptable EE. The observed responses were in agreement with the predicted values of the optimized formulation. This study provided important information about the statistical design of lycopene nanoemulsion preparation.

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Section: Introductionmentioning

confidence: 99%

Optimization of Homogenization–Evaporation Process for Lycopene Nanoemulsion Production and Its Beverage Applications

Kim

Choi

et al. 2014

Journal of Food Science

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“…Functional beverages are the fastest growing segment of functional food with strong consumer interest (Marete, Jacquier, & O'Riordan, 2011). Herbal teas are usually rich in bioactive compounds such as purines, polyphenols, carotenoids, as well as vitamin C, vitamin E, and chlorophylls, which have been shown to possess health-promoting properties, such as antioxidative, antimicrobial, anticarcinogenic, antihypertensive, antimutagenic and antiangiogenic effects (Atoui, Mansouri, Boskou, & Kefalas, 2005; Guimarã es, Barros, Carvalho, & Ferreira, 2011;Raal et al, 2012;Rodriguez Vaquer, Tomassini Serravalle, Manca de Nadra, & Strasser de Saad, 2010).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the phytochemical content, antioxidant activity and antimicrobial properties of mountain tea (Sideritis syriaca) decoction

Goulas

Exarchou

Kanetis

et al. 2014

Journal of Functional Foods

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“…Natural health promoting ingredients have also been incorporated into processed food due to their bioactive and functional properties, in a growing market segment around the world (Bech-Larsen & Scholderer, 2007). According to Marete et al (2011), regarding the functional food category, functional beverages are the fastest growing segment with strong consumer interest in products with energy enhancing, anti-ageing, relaxing and general well-being properties. Therefore, many studies have focused on the potential of phytochemicals as natural sources of health promoting ingredients for functional beverages.…”

Section: Introductionmentioning

confidence: 99%

Photoprotective effect of mycosporine‐like aminoacids extracts on natamycin, saffron carotenoids and epigallocatechin gallate in acidified beverages exposed to different light sources

Teixeira

Morelli

et al. 2018

Int J of Food Sci Tech

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Summary Natamycin has been used as a natural food additive to control the growth of many microorganisms. However, this polyene is very sensitive to light exposure. Therefore, the objective of this study was to evaluate the photoprotective effect of mycosporine‐like aminoacids (MAA) in acidified beverages containing natamycin, epigallocatechin gallate (EGCG), and saffron carotenoids (SC) stored in three conditions: fluorescent, low and high intensity Light‐Emitting Diode (LED) light. Crude MAA extract addition resulted in faster degradation of natamycin, EGCG, and SG. Even in the presence of EDTA‐Na, there was higher degradation of natamycin in the presence of MAA extracts. Purification of the MAA extracts using solid‐phase extraction (SPE) resulted in slight, but significantly better retention of natamycin under fluorescent and low LED lighting; this was not seen at high LED, however. Therefore, purified MAA extract expressed a potential photoprotective effect on natamycin in acidified beverages.

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Feverfew as a source of bioactives for functional foods: Storage stability in model beverages

Cited by 32 publications

References 17 publications

Optimization of Homogenization–Evaporation Process for Lycopene Nanoemulsion Production and Its Beverage Applications

Optimization of Homogenization–Evaporation Process for Lycopene Nanoemulsion Production and Its Beverage Applications

Evaluation of the phytochemical content, antioxidant activity and antimicrobial properties of mountain tea (Sideritis syriaca) decoction

Photoprotective effect of mycosporine‐like aminoacids extracts on natamycin, saffron carotenoids and epigallocatechin gallate in acidified beverages exposed to different light sources

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