Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts
In the present work, sage (<i>Salvia officinalis</i> L.) and basil (<i>Ocimum basilicum</i> L.) were exploited for their preservative purposes, as viable alternatives to artificial ones. The ultrasound-assisted extraction (UAE) of bioactive compounds was pre-optimized using f...
| Main Authors: | , , , , , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/3/676 |
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| author | Jonata M. Ueda Mariana C. Pedrosa Filipa A. Fernandes Paula Rodrigues Bruno Melgar Maria Inês Dias José Pinela Ricardo C. Calhelha Marija Ivanov Marina Soković Sandrina A. Heleno Márcio Carocho Rafael P. Ineu Isabel C. F. R. Ferreira Lillian Barros |
| author_facet | Jonata M. Ueda Mariana C. Pedrosa Filipa A. Fernandes Paula Rodrigues Bruno Melgar Maria Inês Dias José Pinela Ricardo C. Calhelha Marija Ivanov Marina Soković Sandrina A. Heleno Márcio Carocho Rafael P. Ineu Isabel C. F. R. Ferreira Lillian Barros |
| author_sort | Jonata M. Ueda |
| collection | DOAJ |
| description | In the present work, sage (<i>Salvia officinalis</i> L.) and basil (<i>Ocimum basilicum</i> L.) were exploited for their preservative purposes, as viable alternatives to artificial ones. The ultrasound-assisted extraction (UAE) of bioactive compounds was pre-optimized using factorial screening analysis, prior to applying response surface methodology (RSM). The obtained extracts were characterized in terms of phenolic compounds by high-performance liquid chromatography coupled to photodiode array detector and mass spectrometer HPLC-DAD-ESI/MS and bioactivities, namely the antioxidant, antimicrobial and cytotoxic potential. In addition, the most promising extracts were incorporated into yogurts, that were further screened for nutritional and physico-chemical properties and microbial load, over a shelf life of 14 days. According to the obtained results, the solvent percentage is the most relevant factor for obtaining rosmarinic acid-rich extract, followed by the extraction time and ultrasonic power. For the antioxidant and antimicrobial activity, sage showed the best result for both analysis and none of the two plant extracts were hepatotoxic. Finally, both extracts did not show changes in the physicochemical and nutritional characteristics of the yogurts and did not interfere with the growth of lactic acid bacteria, an important microorganism during yogurt fermentation. These results highlight the high potential of sage and basil as natural preservatives. |
| first_indexed | 2024-03-10T13:00:03Z |
| format | Article |
| id | doaj.art-7cfdac575ce746ae93b86d09e31913f4 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T13:00:03Z |
| publishDate | 2021-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-7cfdac575ce746ae93b86d09e31913f42023-11-21T11:33:23ZengMDPI AGFoods2304-81582021-03-0110367610.3390/foods10030676Promising Preserving Agents from Sage and Basil: A Case Study with YogurtsJonata M. Ueda0Mariana C. Pedrosa1Filipa A. Fernandes2Paula Rodrigues3Bruno Melgar4Maria Inês Dias5José Pinela6Ricardo C. Calhelha7Marija Ivanov8Marina Soković9Sandrina A. Heleno10Márcio Carocho11Rafael P. Ineu12Isabel C. F. R. Ferreira13Lillian Barros14Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalInstitute for Biological Research “Siniša Stanković”—National Institute of Republic of Serbia, University of Belgrade, Blvd. despot Stefan 142, 11000 Belgrade, SerbiaInstitute for Biological Research “Siniša Stanković”—National Institute of Republic of Serbia, University of Belgrade, Blvd. despot Stefan 142, 11000 Belgrade, SerbiaCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCampus Campo Mourão (UTFPR-CM), Universidade Tecnológica Federal do Paraná, Campo Mourão 87301-899, BrazilCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalIn the present work, sage (<i>Salvia officinalis</i> L.) and basil (<i>Ocimum basilicum</i> L.) were exploited for their preservative purposes, as viable alternatives to artificial ones. The ultrasound-assisted extraction (UAE) of bioactive compounds was pre-optimized using factorial screening analysis, prior to applying response surface methodology (RSM). The obtained extracts were characterized in terms of phenolic compounds by high-performance liquid chromatography coupled to photodiode array detector and mass spectrometer HPLC-DAD-ESI/MS and bioactivities, namely the antioxidant, antimicrobial and cytotoxic potential. In addition, the most promising extracts were incorporated into yogurts, that were further screened for nutritional and physico-chemical properties and microbial load, over a shelf life of 14 days. According to the obtained results, the solvent percentage is the most relevant factor for obtaining rosmarinic acid-rich extract, followed by the extraction time and ultrasonic power. For the antioxidant and antimicrobial activity, sage showed the best result for both analysis and none of the two plant extracts were hepatotoxic. Finally, both extracts did not show changes in the physicochemical and nutritional characteristics of the yogurts and did not interfere with the growth of lactic acid bacteria, an important microorganism during yogurt fermentation. These results highlight the high potential of sage and basil as natural preservatives.https://www.mdpi.com/2304-8158/10/3/676yogurtsnatural preservativesfunctional foodssustainable technologiesgreen solvents |
| spellingShingle | Jonata M. Ueda Mariana C. Pedrosa Filipa A. Fernandes Paula Rodrigues Bruno Melgar Maria Inês Dias José Pinela Ricardo C. Calhelha Marija Ivanov Marina Soković Sandrina A. Heleno Márcio Carocho Rafael P. Ineu Isabel C. F. R. Ferreira Lillian Barros Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts Foods yogurts natural preservatives functional foods sustainable technologies green solvents |
| title | Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts |
| title_full | Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts |
| title_fullStr | Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts |
| title_full_unstemmed | Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts |
| title_short | Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts |
| title_sort | promising preserving agents from sage and basil a case study with yogurts |
| topic | yogurts natural preservatives functional foods sustainable technologies green solvents |
| url | https://www.mdpi.com/2304-8158/10/3/676 |
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