title: Fortification of yogurts with different antioxidant preservatives: A comparative study between natural and synthetic additives.
abstract: 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.
authors.affiliation: 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.
authors.forename: Cristina
authors.initials: C
authors.lastname: Caleja
authors.affiliation: 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.
authors.forename: Lillian
authors.initials: L
authors.lastname: Barros
authors.affiliation: Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5301-855 Bragança, Portugal.
authors.forename: Amilcar L
authors.initials: AL
authors.lastname: Antonio
authors.affiliation: Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5301-855 Bragança, Portugal.
authors.forename: Márcio
authors.initials: M
authors.lastname: Carocho
authors.affiliation: REQUIMTE - Science Chemical Department, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira n° 228, 4050-313 Porto, Portugal.
authors.forename: M Beatriz P P
authors.initials: MB
authors.lastname: Oliveira
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: IC
authors.lastname: Ferreira
mesh_terms: D000975:Antioxidants / Q000494:pharmacology*; D001688:Biological Products; D005519:Food Preservation / Q000379:methods*; D005527:Food, Fortified; D031168:Matricaria; D009822:Oils, Volatile / Q000494:pharmacology; D010084:Oxidation-Reduction; D010936:Plant Extracts / Q000494:pharmacology*; D015014:Yogurt
chemical_list: D000975:Antioxidants; D001688:Biological Products; D009822:Oils, Volatile; D010936:Plant Extracts
keywords: Antioxidant preservatives; Foeniculum vulgare; Matricaria recutita; Potassium sorbate (E202); Yogurt