Effect of Adding <i>Matricaria recutita</i> L., <i>Cymbopogon citratus,</i> or <i>Mentha piperita</i> L. Extracts to Fermented Orange Beverage: Sensory Evaluation, Physicochemical Characterization, and Prediction of Toxic Risks and Biological Activity In Silico
Fermentation is an important tool in producing functional beverages through agro-industrial wastes, and medicinal and aromatic plants due to the specific content of bioactive molecules. Therefore, this study evaluated the contribution of <i>Matricaria recutita</i> (chamomile), <i>C...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/2/243 |
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| author | Laura Gizele Mascarin Fernanda Wouters Franco Rafaela Castro Dornelles Kássia Caroline Figueredo Roberta Oliveira Santos Liliane de Freitas Bauermann Tatiana Emanuelli Sabrina Somacal Cláudia Kaehler Sautter |
| author_facet | Laura Gizele Mascarin Fernanda Wouters Franco Rafaela Castro Dornelles Kássia Caroline Figueredo Roberta Oliveira Santos Liliane de Freitas Bauermann Tatiana Emanuelli Sabrina Somacal Cláudia Kaehler Sautter |
| author_sort | Laura Gizele Mascarin |
| collection | DOAJ |
| description | Fermentation is an important tool in producing functional beverages through agro-industrial wastes, and medicinal and aromatic plants due to the specific content of bioactive molecules. Therefore, this study evaluated the contribution of <i>Matricaria recutita</i> (chamomile), <i>Cymbopogon citratus</i> (lemongrass), or <i>Mentha piperita</i> (peppermint) extracts to the phytochemical profile and potential biological effects of a functional fermented orange beverage in vitro and in silico. The concentrations of aromatic herbal extracts that yielded the best sensory performance for fermented beverages were selected for analyses that involved characterizing the fermented beverages. The beverages that received the extracts (2%) had the highest phenolic and flavonoid content and antioxidant potential compared to the control. Hesperidin (124–130 mg L<sup>−1</sup>), narirutin (66–70 mg L<sup>−1</sup>), chlorogenic (11–16 mg L<sup>−1</sup>), caffeic (5.3–5.5 mg L<sup>−1</sup>), and ferulic (1–1.7 mg L<sup>−1</sup>) acids were found in the different formulations. The in silico analysis suggested that the evaluated compounds do not present a toxicity risk (mutagenicity, carcinogenicity, hepatotoxicity, and ability to penetrate the blood–brain barrier). Additionally, they can contribute to the biological effects of therapeutic importance, such as antioxidant, gastroprotective, and anti-ulcerative properties, and the <i>Mentha piperita</i> L. extract presented the greatest potential among the evaluated herbs for use in functional fermented beverages. |
| first_indexed | 2024-03-09T12:44:33Z |
| format | Article |
| id | doaj.art-140a71063c9b4e3e9e785f405d39b0bc |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T12:44:33Z |
| publishDate | 2023-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-140a71063c9b4e3e9e785f405d39b0bc2023-11-30T22:13:31ZengMDPI AGFoods2304-81582023-01-0112224310.3390/foods12020243Effect of Adding <i>Matricaria recutita</i> L., <i>Cymbopogon citratus,</i> or <i>Mentha piperita</i> L. Extracts to Fermented Orange Beverage: Sensory Evaluation, Physicochemical Characterization, and Prediction of Toxic Risks and Biological Activity In SilicoLaura Gizele Mascarin0Fernanda Wouters Franco1Rafaela Castro Dornelles2Kássia Caroline Figueredo3Roberta Oliveira Santos4Liliane de Freitas Bauermann5Tatiana Emanuelli6Sabrina Somacal7Cláudia Kaehler Sautter8Department of Food Technology and Science, Rural Sciences Center, Federal University of Santa Maria, Santa Maria 97105-900, RS, BrazilDepartment of Food Technology and Science, Rural Sciences Center, Federal University of Santa Maria, Santa Maria 97105-900, RS, BrazilDepartment of Physiology and Pharmacology, Health Sciences Center, Federal University of Santa Maria, Santa Maria 97105-900, RS, BrazilDepartment of Physiology and Pharmacology, Health Sciences Center, Federal University of Santa Maria, Santa Maria 97105-900, RS, BrazilGraduate Program in Industrial Systems and Processes, University of Santa Cruz, Santa Cruz do Sul 96815-900, RS, BrazilDepartment of Physiology and Pharmacology, Health Sciences Center, Federal University of Santa Maria, Santa Maria 97105-900, RS, BrazilDepartment of Food Technology and Science, Rural Sciences Center, Federal University of Santa Maria, Santa Maria 97105-900, RS, BrazilDepartment of Food Technology and Science, Rural Sciences Center, Federal University of Santa Maria, Santa Maria 97105-900, RS, BrazilDepartment of Food Technology and Science, Rural Sciences Center, Federal University of Santa Maria, Santa Maria 97105-900, RS, BrazilFermentation is an important tool in producing functional beverages through agro-industrial wastes, and medicinal and aromatic plants due to the specific content of bioactive molecules. Therefore, this study evaluated the contribution of <i>Matricaria recutita</i> (chamomile), <i>Cymbopogon citratus</i> (lemongrass), or <i>Mentha piperita</i> (peppermint) extracts to the phytochemical profile and potential biological effects of a functional fermented orange beverage in vitro and in silico. The concentrations of aromatic herbal extracts that yielded the best sensory performance for fermented beverages were selected for analyses that involved characterizing the fermented beverages. The beverages that received the extracts (2%) had the highest phenolic and flavonoid content and antioxidant potential compared to the control. Hesperidin (124–130 mg L<sup>−1</sup>), narirutin (66–70 mg L<sup>−1</sup>), chlorogenic (11–16 mg L<sup>−1</sup>), caffeic (5.3–5.5 mg L<sup>−1</sup>), and ferulic (1–1.7 mg L<sup>−1</sup>) acids were found in the different formulations. The in silico analysis suggested that the evaluated compounds do not present a toxicity risk (mutagenicity, carcinogenicity, hepatotoxicity, and ability to penetrate the blood–brain barrier). Additionally, they can contribute to the biological effects of therapeutic importance, such as antioxidant, gastroprotective, and anti-ulcerative properties, and the <i>Mentha piperita</i> L. extract presented the greatest potential among the evaluated herbs for use in functional fermented beverages.https://www.mdpi.com/2304-8158/12/2/243antioxidants<i>Cymbopogon citratus</i>fermented beveragefunctional beveragegastroprotective<i>Matricaria recutita</i> L. |
| spellingShingle | Laura Gizele Mascarin Fernanda Wouters Franco Rafaela Castro Dornelles Kássia Caroline Figueredo Roberta Oliveira Santos Liliane de Freitas Bauermann Tatiana Emanuelli Sabrina Somacal Cláudia Kaehler Sautter Effect of Adding <i>Matricaria recutita</i> L., <i>Cymbopogon citratus,</i> or <i>Mentha piperita</i> L. Extracts to Fermented Orange Beverage: Sensory Evaluation, Physicochemical Characterization, and Prediction of Toxic Risks and Biological Activity In Silico Foods antioxidants <i>Cymbopogon citratus</i> fermented beverage functional beverage gastroprotective <i>Matricaria recutita</i> L. |
| title | Effect of Adding <i>Matricaria recutita</i> L., <i>Cymbopogon citratus,</i> or <i>Mentha piperita</i> L. Extracts to Fermented Orange Beverage: Sensory Evaluation, Physicochemical Characterization, and Prediction of Toxic Risks and Biological Activity In Silico |
| title_full | Effect of Adding <i>Matricaria recutita</i> L., <i>Cymbopogon citratus,</i> or <i>Mentha piperita</i> L. Extracts to Fermented Orange Beverage: Sensory Evaluation, Physicochemical Characterization, and Prediction of Toxic Risks and Biological Activity In Silico |
| title_fullStr | Effect of Adding <i>Matricaria recutita</i> L., <i>Cymbopogon citratus,</i> or <i>Mentha piperita</i> L. Extracts to Fermented Orange Beverage: Sensory Evaluation, Physicochemical Characterization, and Prediction of Toxic Risks and Biological Activity In Silico |
| title_full_unstemmed | Effect of Adding <i>Matricaria recutita</i> L., <i>Cymbopogon citratus,</i> or <i>Mentha piperita</i> L. Extracts to Fermented Orange Beverage: Sensory Evaluation, Physicochemical Characterization, and Prediction of Toxic Risks and Biological Activity In Silico |
| title_short | Effect of Adding <i>Matricaria recutita</i> L., <i>Cymbopogon citratus,</i> or <i>Mentha piperita</i> L. Extracts to Fermented Orange Beverage: Sensory Evaluation, Physicochemical Characterization, and Prediction of Toxic Risks and Biological Activity In Silico |
| title_sort | effect of adding i matricaria recutita i l i cymbopogon citratus i or i mentha piperita i l extracts to fermented orange beverage sensory evaluation physicochemical characterization and prediction of toxic risks and biological activity in silico |
| topic | antioxidants <i>Cymbopogon citratus</i> fermented beverage functional beverage gastroprotective <i>Matricaria recutita</i> L. |
| url | https://www.mdpi.com/2304-8158/12/2/243 |
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