Jabuticaba (Myrciaria cauliflora) peel extract increases bioactive compounds in petit-suisse cheese
2019
Saito, T. | Martins-Madalão, M. C. | Bernardes, P. C. | Bosi, M. G. | Della Lucia, S. M. | Saraiva, S. H. | Ibrahim Silva, P.
Food supplementation with natural dyes and extracts has been steadily increasing, and this is done to add value to food products, improve food quality and present technological attractions. The present work aimed to evaluate the effects of adding inulin:oligofructose 1:1 (w/w) and natural dye (0 to 3.0% of jabuticaba peel extract) on physicochemical and sensory characteristics of petit-suisse cheese during 28 days of storage. It was found that anthocyanins, phenolic contents and antioxidant activity increased with increasing concentrations of jabuticaba peel extracts, but anthocyanins content decreased along the storage time. Antioxidant activity remained stable throughout the storage time. All formulations were well accepted by panellists in sensory evaluation. In conclusion, the addition of inulin:oligofructose mixture and a natural dye into petit-suisse cheese have been demonstrated to provide an attractive colour to it and did not change its basic characteristics.
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Эту запись предоставил Universiti Putra Malaysia