title: Chestnut and lemon balm based ingredients as natural preserving agents of the nutritional profile in matured "Serra da Estrela" cheese.
abstract: Chestnut flowers, lemon balm plants and their decoctions were incorporated into "Serra da Estrela" cheese, to assess their potential to preserve its nutritional properties and provide new foodstuffs. The analyses were carried out after the normal ripening period of 1month and after 6months of storage. The most abundant nutrients were proteins and fats. The most abundant minerals were Ca and Na, while C16:0 and C18:1 were the main fatty acids. Saturated fatty acids were the most abundant, followed by the monounsaturated. Moisture seemed to be lower in the samples with the plants incorporated. The dried plants, when incorporated, seemed to be more efficient as preservers then the decoctions, although these better preserved the proteins. These plants can be regarded as promising natural preservers in foodstuffs cheese, given the preservation of key parameters and the slight impact on the nutritional value.
authors.affiliation: Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia 1172, 5301-855 Bragança, Portugal; Department of Bromatology II, Faculty of Pharmacy, Complutense University of Madrid, Plaza Ramón y Cajal, s/n., 28040 Madrid, Spain.
authors.forename: Márcio
authors.initials: M
authors.lastname: Carocho
authors.affiliation: Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia 1172, 5301-855 Bragança, Portugal.
authors.forename: João C M
authors.initials: JCM
authors.lastname: Barreira
authors.affiliation: Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia 1172, 5301-855 Bragança, Portugal.
authors.forename: Albino
authors.initials: A
authors.lastname: Bento
authors.affiliation: Department of Bromatology II, Faculty of Pharmacy, Complutense University of Madrid, Plaza Ramón y Cajal, s/n., 28040 Madrid, Spain.
authors.forename: Virginia
authors.initials: V
authors.lastname: Fernández-Ruiz
authors.affiliation: Department of Bromatology II, Faculty of Pharmacy, Complutense University of Madrid, Plaza Ramón y Cajal, s/n., 28040 Madrid, Spain.
authors.forename: Patricia
authors.initials: P
authors.lastname: Morales
authors.affiliation: Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia 1172, 5301-855 Bragança, Portugal. Electronic address: iferreira@ipb.pt.
authors.forename: Isabel C F R
authors.initials: ICFR
authors.lastname: Ferreira
mesh_terms: D002611:Cheese / Q000032:analysis*; D004041:Dietary Fats / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D029962:Fagaceae / Q000737:chemistry*; D005227:Fatty Acids / Q000032:analysis; D035264:Flowers / Q000737:chemistry; D005520:Food Preservatives / Q000737:chemistry*; D061353:Food Storage; D005524:Food Technology / Q000379:methods*; D031334:Melissa / Q000737:chemistry*; D009753:Nutritive Value; D009754:Nuts / Q000737:chemistry; D028321:Plant Preparations / Q000737:chemistry*; D011174:Portugal
chemical_list: D004041:Dietary Fats; D004044:Dietary Proteins; D005227:Fatty Acids; D005520:Food Preservatives; D028321:Plant Preparations
keywords: Castanea sativa Mill.; Cheese; Fatty acids; Melissa officinalis L.; Nutritional composition