Foeniculum vulgare Mill. as natural conservation enhancer and health promoter by incorporation in cottage cheese

Abstract

Food industry is focused on the development of novel functional foods containing health promoting natural ingredients, avoiding the potential harm of synthetic food additives. In the present work, the antioxidant and antimicrobial potential of

Wild edible plants: Nutritional and toxicological characteristics, retrieval strategies and importance for today's society

“…Martins et al (2014) developed a new yogurt with a high antioxidant activity through the incorporation of free and microencapsulated extracts of R. ulmifolius flower buds. The phenolic extract was rich in ellagitannin derivatives, namely a sanguiin H-10 isomer and lambertianin C. In another study, yogurt and cottage cheese were functionalized by the incorporation of an extract of F. vulgare aerial parts (Caleja et al, 2016a(Caleja et al, , 2016b(Caleja et al, , 2015 rich in phenolic acids and flavonoids (mostly 5-Ocaffeolyquinic acid and quercetin-3-O-glucuronide, respectively), which conferred bioactive properties to these food products. The antioxidant potential of H. stoechas phenolic compounds was explored for cosmetic applications (Barroso et al, 2014).…”

“…Development of wild plant-based foods and beverages, such as C. intybus-based coffee (Street et al, 2013), as well as functional ingredients to be used as nutraceuticals, preservatives, colorants, sweeteners, or antifungals in new food, pharmaceutical, or cosmeceutical formulations (Barreira et al, 2013;Barroso et al, 2014;Caleja et al, 2016aCaleja et al, , 2016bCaleja et al, , 2015Martins et al, 2014). Some of these natural ingredients (antioxidants, antifungals, colorants and sweeteners) may replace specific artificial food additives used in the industry (Carocho et al, 2015;Martins et al, 2016).…”

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).…”

“…Finally, the evaporated extract was dissolved in methanol at a concentration of 200 mg/mL for the antioxidant activity evaluation. DPPH radical-scavenging activity and reducing power were evaluated at 515 and 690 nm, respectively, using ELX800 microplate Reader (Bio-Tek Instruments, Inc., Winooski, Vermont, USA) (Caleja et al, 2015a).…”

Infusions from Thymus vulgaris L. treated at different gamma radiation doses: Effects on antioxidant activity and phenolic composition

“…Indeed plants are natural sources of phytochemicals, especially polyphenols, which have been related to the prevention of chronic diseases and improved health quality (Zhang et al, 2011;Hayta, Polat & Selvi, 2014). Presently, plants continue being the main sources of substances for drug development by the 4 pharmaceutical industry (Carvalho, Costa & Carnelossi, 2010;Caleja et al, 2015).…”