Polyphenol Extracts from Sage (<i>Salvia lavandulifolia</i> Vahl) By-Products as Natural Antioxidants for Pasteurised Chilled Yoghurt Sauce
Sage by-product extracts (SE) are a valuable source of phenolic acids and flavonoids for food applications. The objective was to test two SE as antioxidants in pasteurised chilled yoghurt sauces against oxidation. Two SE of different polyphenol total content and profile were selected: SE38 (37.6 mg/...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-02-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/12/2/364 |
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| author | Cristina Cedeño-Pinos Antonia María Jiménez-Monreal María Quílez Sancho Bañón |
| author_facet | Cristina Cedeño-Pinos Antonia María Jiménez-Monreal María Quílez Sancho Bañón |
| author_sort | Cristina Cedeño-Pinos |
| collection | DOAJ |
| description | Sage by-product extracts (SE) are a valuable source of phenolic acids and flavonoids for food applications. The objective was to test two SE as antioxidants in pasteurised chilled yoghurt sauces against oxidation. Two SE of different polyphenol total content and profile were selected: SE38 (37.6 mg/g) and SE70 (69.8 mg/g), with salvianic and rosmarinic acid as the main polyphenols, respectively. Four experimental low-fat yoghurt sauces were formulated: untreated; SE70/2 (0.16 g/kg); SE38 (0.3 g/kg); and SE70 (0.3 g/kg). The stability of phenolic acids, microbiological quality (mesophilic bacteria, moulds and yeasts, and <i>L. monocytogenes</i>), and oxidative stability (lipids, colour, and pH) were studied in the sauces after pasteurisation at 70 °C for 30 min (day 0) and stored by refrigeration (day 42). Pasteurisation and further chilling ensured the microbiological quality and inhibition of microbial growth could not be evidenced, although SE70 showed some antimicrobial potential. Both SE showed good properties as antioxidants for yoghurt sauces. This finding was based on two results: (i) their main polyphenols, salvianic and rosmarinic acids, resisted to mild pasteurisation and remained quite stable during shelf life; and (ii) SE improved radical scavenging capacity, delayed primary and secondary lipid oxidation, and increased colour stability, contributing to sauce stabilisation. SE38 had a better antioxidant profile than SE70; therefore, the selection criteria for SE should be based on both quantity and type of polyphenols. Due to their stability and antioxidant properties, sage polyphenols can be used as natural antioxidants for clean-label yoghurt sauces. |
| first_indexed | 2024-03-11T09:13:40Z |
| format | Article |
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| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-11T09:13:40Z |
| publishDate | 2023-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-0a2232c9889e4c0c8ec95dfc79538d1e2023-11-16T18:47:09ZengMDPI AGAntioxidants2076-39212023-02-0112236410.3390/antiox12020364Polyphenol Extracts from Sage (<i>Salvia lavandulifolia</i> Vahl) By-Products as Natural Antioxidants for Pasteurised Chilled Yoghurt SauceCristina Cedeño-Pinos0Antonia María Jiménez-Monreal1María Quílez2Sancho Bañón3Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, SpainDepartment of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, SpainResearch Group on Rainfed Crops for the Rural Development, Murcia Institute of Agri-Food Research and Development (IMIDA), 30150 Murcia, SpainDepartment of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, SpainSage by-product extracts (SE) are a valuable source of phenolic acids and flavonoids for food applications. The objective was to test two SE as antioxidants in pasteurised chilled yoghurt sauces against oxidation. Two SE of different polyphenol total content and profile were selected: SE38 (37.6 mg/g) and SE70 (69.8 mg/g), with salvianic and rosmarinic acid as the main polyphenols, respectively. Four experimental low-fat yoghurt sauces were formulated: untreated; SE70/2 (0.16 g/kg); SE38 (0.3 g/kg); and SE70 (0.3 g/kg). The stability of phenolic acids, microbiological quality (mesophilic bacteria, moulds and yeasts, and <i>L. monocytogenes</i>), and oxidative stability (lipids, colour, and pH) were studied in the sauces after pasteurisation at 70 °C for 30 min (day 0) and stored by refrigeration (day 42). Pasteurisation and further chilling ensured the microbiological quality and inhibition of microbial growth could not be evidenced, although SE70 showed some antimicrobial potential. Both SE showed good properties as antioxidants for yoghurt sauces. This finding was based on two results: (i) their main polyphenols, salvianic and rosmarinic acids, resisted to mild pasteurisation and remained quite stable during shelf life; and (ii) SE improved radical scavenging capacity, delayed primary and secondary lipid oxidation, and increased colour stability, contributing to sauce stabilisation. SE38 had a better antioxidant profile than SE70; therefore, the selection criteria for SE should be based on both quantity and type of polyphenols. Due to their stability and antioxidant properties, sage polyphenols can be used as natural antioxidants for clean-label yoghurt sauces.https://www.mdpi.com/2076-3921/12/2/364aromatic plantsantioxidantsantimicrobialsphenolic acidsflavonoidsclean label |
| spellingShingle | Cristina Cedeño-Pinos Antonia María Jiménez-Monreal María Quílez Sancho Bañón Polyphenol Extracts from Sage (<i>Salvia lavandulifolia</i> Vahl) By-Products as Natural Antioxidants for Pasteurised Chilled Yoghurt Sauce Antioxidants aromatic plants antioxidants antimicrobials phenolic acids flavonoids clean label |
| title | Polyphenol Extracts from Sage (<i>Salvia lavandulifolia</i> Vahl) By-Products as Natural Antioxidants for Pasteurised Chilled Yoghurt Sauce |
| title_full | Polyphenol Extracts from Sage (<i>Salvia lavandulifolia</i> Vahl) By-Products as Natural Antioxidants for Pasteurised Chilled Yoghurt Sauce |
| title_fullStr | Polyphenol Extracts from Sage (<i>Salvia lavandulifolia</i> Vahl) By-Products as Natural Antioxidants for Pasteurised Chilled Yoghurt Sauce |
| title_full_unstemmed | Polyphenol Extracts from Sage (<i>Salvia lavandulifolia</i> Vahl) By-Products as Natural Antioxidants for Pasteurised Chilled Yoghurt Sauce |
| title_short | Polyphenol Extracts from Sage (<i>Salvia lavandulifolia</i> Vahl) By-Products as Natural Antioxidants for Pasteurised Chilled Yoghurt Sauce |
| title_sort | polyphenol extracts from sage i salvia lavandulifolia i vahl by products as natural antioxidants for pasteurised chilled yoghurt sauce |
| topic | aromatic plants antioxidants antimicrobials phenolic acids flavonoids clean label |
| url | https://www.mdpi.com/2076-3921/12/2/364 |
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