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Article

Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts

1
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
2
Campus Campo Mourão (UTFPR-CM), Universidade Tecnológica Federal do Paraná, Campo Mourão 87301-899, Brazil
3
Institute for Biological Research “Siniša Stanković”—National Institute of Republic of Serbia, University of Belgrade, Blvd. despot Stefan 142, 11000 Belgrade, Serbia
*
Authors to whom correspondence should be addressed.
The two authors contributed equally to the work.
Academic Editor: Maria Rosaria Corbo
Foods 2021, 10(3), 676; https://doi.org/10.3390/foods10030676
Received: 16 February 2021 / Revised: 12 March 2021 / Accepted: 18 March 2021 / Published: 22 March 2021
(This article belongs to the Special Issue Bioactive/Nutraceutical Compounds in Plant Foods)
In the present work, sage (Salvia officinalis L.) and basil (Ocimum basilicum 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. View Full-Text
Keywords: yogurts; natural preservatives; functional foods; sustainable technologies; green solvents yogurts; natural preservatives; functional foods; sustainable technologies; green solvents
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MDPI and ACS Style

Ueda, J.M.; Pedrosa, M.C.; Fernandes, F.A.; Rodrigues, P.; Melgar, B.; Dias, M.I.; Pinela, J.; Calhelha, R.C.; Ivanov, M.; Soković, M.; Heleno, S.A.; Carocho, M.; Ineu, R.P.; Ferreira, I.C.F.R.; Barros, L. Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts. Foods 2021, 10, 676. https://doi.org/10.3390/foods10030676

AMA Style

Ueda JM, Pedrosa MC, Fernandes FA, Rodrigues P, Melgar B, Dias MI, Pinela J, Calhelha RC, Ivanov M, Soković M, Heleno SA, Carocho M, Ineu RP, Ferreira ICFR, Barros L. Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts. Foods. 2021; 10(3):676. https://doi.org/10.3390/foods10030676

Chicago/Turabian Style

Ueda, Jonata M., Mariana C. Pedrosa, Filipa A. Fernandes, Paula Rodrigues, Bruno Melgar, Maria I. Dias, José Pinela, Ricardo C. Calhelha, Marija Ivanov, Marina Soković, Sandrina A. Heleno, Márcio Carocho, Rafael P. Ineu, Isabel C.F.R. Ferreira, and Lillian Barros. 2021. "Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts" Foods 10, no. 3: 676. https://doi.org/10.3390/foods10030676

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