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

被引：115
作者：
Caleja, Cristina [1 ,2 ,3 ]
Barros, Lillian [1 ,2 ]
Antonio, Amilcar L. [1 ]
Carocho, Marcio [1 ]
Oliveira, M. Beatriz P. P. [3 ]
Ferreira, Isabel C. F. R. [1 ]
机构：
[1] Polytech Inst Braganca, ESA, Mt Res Ctr CIMO, Campus Santa Apolonia 1172, P-5301855 Braganca, Portugal
[2] IPB, Associate Lab LSRE LCM, LSRE, Campus Santa Apolonia 1134, P-5301857 Braganca, Portugal
[3] Univ Porto, Fac Pharm, REQUIMTE Sci Chem Dept, Rua Jorge Viterbo Ferreira 228, P-4050313 Oporto, Portugal
来源：
FOOD CHEMISTRY | 2016年 / 210卷
关键词：
Yogurt; Matricaria recutita; Foeniculum vulgare; Potassium sorbate (E202); Antioxidant preservatives; FOOD-ADDITIVES; POTASSIUM SORBATE; HYPERSENSITIVITY REACTIONS; PHENOLIC-COMPOUNDS; SHEEP MILK; STORAGE; EXTRACTS; BENZOATE; QUALITY;
D O I：
10.1016/j.foodchem.2016.04.114
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Consumers demand more and more so-called "natural" products and, therefore, the aim of this work was to compare the effects of natural versus synthetic antioxidant preservatives in yogurts. Matricaria recutita L. (chamomile) and Foeniculum vulgare Mill. (fennel) decoctions were tested as natural additives, while potassium sorbate (E202) was used as a synthetic additive. The fortification of yogurts with natural and synthetic antioxidants did not cause significant changes in the yoghurt pH and nutritional value, in comparison with control samples (yogurt without any additive). However, the fortified yogurts showed higher antioxidant activity, mainly the yogurts with natural additives (and among these, the ones with chamomile decoction). Overall, it can be concluded that plant decoctions can be used to develop novel yogurts, by replacing synthetic preservatives and improving the antioxidant properties of the final product, without changing the nutritional profile. (C) 2016 Elsevier Ltd. All rights reserved.
引用
收藏
页码：262 / 268
页数：7
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