Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5301-855 Bragança, Portugal; Laboratory of Separation and Reaction Engineering (LSRE), Associate Laboratory LSRE/LCM, IPB, Campus de Santa Apolónia, 1134, 5301-857 Bragança, Portugal; REQUIMTE - Science Chemical Department, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira n° 228, 4050-313 Porto, Portugal.
Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5301-855 Bragança, Portugal; Laboratory of Separation and Reaction Engineering (LSRE), Associate Laboratory LSRE/LCM, IPB, Campus de Santa Apolónia, 1134, 5301-857 Bragança, Portugal.
Food Chem. 2016 Nov 1;210:262-8. doi: 10.1016/j.foodchem.2016.04.114. Epub 2016 Apr 26.
Consumers demand more and more so-called "natural" products and, therefore, the aim of this work was to compare the effects of natural versus synthetic antioxidant preservatives in yogurts. Matricaria recutita L. (chamomile) and Foeniculum vulgare Mill. (fennel) decoctions were tested as natural additives, while potassium sorbate (E202) was used as a synthetic additive. The fortification of yogurts with natural and synthetic antioxidants did not cause significant changes in the yoghurt pH and nutritional value, in comparison with control samples (yogurt without any additive). However, the fortified yogurts showed higher antioxidant activity, mainly the yogurts with natural additives (and among these, the ones with chamomile decoction). Overall, it can be concluded that plant decoctions can be used to develop novel yogurts, by replacing synthetic preservatives and improving the antioxidant properties of the final product, without changing the nutritional profile.
消费者对越来越多所谓的“天然”产品的需求越来越大，因此，本工作旨在比较酸奶中天然与合成抗氧化防腐剂的作用。测试了洋甘菊（Matricaria recutita L.）和茴香（Foeniculum vulgare Mill.）煎剂作为天然添加剂，而山梨酸钾（E202）则用作合成添加剂。与对照样品（不含任何添加剂的酸奶）相比，用天然和合成抗氧化剂强化酸奶并没有导致酸奶 pH 值和营养价值发生显著变化。然而，强化酸奶表现出更高的抗氧化活性，主要是添加了天然添加剂的酸奶（其中添加洋甘菊煎剂的酸奶效果更好）。总的来说，可以得出结论，植物煎剂可以用来开发新型酸奶，通过取代合成防腐剂和提高最终产品的抗氧化性能，而不改变营养成分。
