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Characterization of rosemary and thyme extracts for incorporation into a whey protein based film

2018-02-19Journal article Restricted access
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dc.contributor.authorAndrade, Mariana
dc.contributor.authorRibeiro-Santos, Regiane
dc.contributor.authorBonito, M.C.
dc.contributor.authorSaraiva, M.
dc.contributor.authorSanches-Silva, A.
dc.date.accessioned2019-03-20T16:55:32Z
dc.date.available2019-03-20T16:55:32Z
dc.date.issued2018-02-19
dc.description.abstractActive packaging is designed to interact with foods by releasing active components with biological properties, allowing the extension of foods shelf-life, being aromatic plants a source of active compounds. The main goal of this research was to develop a biodegradable whey protein based film, incorporated with an aromatic plant extract. Ethanolic extracts from rosemary and thyme were obtained from three commercial brands. The DPPH• scavenging activity assay showed that the rosemary extracts presented the highest antioxidant capacity. Thyme acetone extract had the highest antioxidant activity in the β-carotene bleaching assay. Three different mixtures of rosemary and thyme extracts with the highest antioxidant capacity showed a lower antioxidant capacity than the single extracts. The content of carnosic acid, carnosol and rosmarinic acid was determined in the three rosemary extracts, having the extract from the brand C shown the highest phenolics content. The extract showed antimicrobial activity against Staphylococcus aureus, Listeria monocytogenes and Clostridium perfringens. For the active film, 1% of the rosemary extract was incorporated into the whey protein film. The film presented antimicrobial activity against L. monocytogenes and S. aureus.pt_PT
dc.description.abstractHighlights: Antioxidant activity of rosemary and thyme extracts was evaluated; Rosmarinic acid, carnosol and carnosic acid were quantified in rosemary extract; Rosemary extract was incorporated into a whey protein-based active film.pt_PT
dc.description.sponsorshipThis work was supported by the research project “Development of an edible film based on whey protein with antioxidant and antimicrobial activity using essential oils” (2012DAN807) funded by the National Institutes of Health Dr. Ricardo Jorge, I.P. (Lisbon, Portugal). Regiane Ribeiro dos Santos (BEX 8754/14-4) is grateful for her research grant funded by Brazilian Federal Agency for Support and Evaluation of Graduate Education (CAPES).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationLWT-Food Science and Technology. 2018 Jun; 92: 497-508. doi:10.1016/j.lwt.2018.02.041
dc.identifier.doi10.1016/j.lwt.2018.02.041pt_PT
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/10400.18/6250
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0023643818301804?via%3Dihubpt_PT
dc.subjectActive Packagingpt_PT
dc.subjectRosemarypt_PT
dc.subjectThymept_PT
dc.subjectEdible Filmspt_PT
dc.subjectComposição dos Alimentospt_PT
dc.subjectSegurança Alimentarpt_PT
dc.titleCharacterization of rosemary and thyme extracts for incorporation into a whey protein based filmpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage508pt_PT
oaire.citation.issue92pt_PT
oaire.citation.startPage497pt_PT
oaire.citation.titleLWT - Food Science and Technologypt_PT
rcaap.rightsembargoedAccesspt_PT
rcaap.typearticlept_PT

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