Mountain Research Center (CIMO), ESA, Polytechnic Institute of Bragança, Campus Santa Apolónia Ap. 1172, 5301-855 Bragança, Portugal.
Food Funct. 2016 May 18;7(5):2185-96. doi: 10.1039/c6fo00270f. Epub 2016 Apr 26.
Consumers search for food with functional characteristics beyond its nutritional properties. Thus, the concept of functional food has become a hot topic, allowing us to obtain additional health benefits, including disease prevention. In this context, plants are recognized as sources of a wide range of bioactives, including phenolic compounds. Herein, rosemary aqueous extract was used as a functional ingredient for cottage cheese, after proving that it possesses both higher content of phenolic compounds and antioxidant activity, comparatively with the corresponding hydroethanolic extract. However, a decrease of bioactivity was observed for the cheese samples enriched with the extracts in free form after seven days under storage. Therefore, in order to preserve the antioxidant activity, the rosemary aqueous extract was efficiently microencapsulated by using an atomization/coagulation technique. Overall, the introduction of both free and microencapsulated extracts provided bioactivity that was better preserved with microencapsulated extracts without changing the nutritional value of cottage cheese.
消费者在寻找具有营养特性以外的功能性食品。因此，功能性食品的概念成为了一个热门话题，它可以使我们获得额外的健康益处，包括预防疾病。在这种情况下，植物被认为是各种生物活性物质的来源，包括酚类化合物。在此，迷迭香水提物被用作白软干酪的功能性成分，因为它被证明含有更高含量的酚类化合物和抗氧化活性，与相应的水醇提取物相比。然而，在储存七天后，以游离形式添加提取物的奶酪样品的生物活性会降低。因此，为了保持抗氧化活性，迷迭香水提物通过雾化/凝聚技术被有效地微囊化。总的来说，游离和微囊化提取物的引入提供了更好的生物活性，微囊化提取物的保存效果更好，而不会改变白软干酪的营养价值。
