Design and Characterization of a Cheese Spread Incorporating Osmundea pinnatifida Extract
Author:
Faustino Margarida1ORCID, Machado Daniela1ORCID, Rodrigues Dina1, Andrade José Carlos2ORCID, Freitas Ana Cristina1ORCID, Gomes Ana Maria1ORCID
Affiliation:
1. Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal 2. TOXRUN-Toxicology Research Unit, University Institute of Health Sciences, CESPU, CRL, 4585-116 Gandra, Portugal
Abstract
Marine algae have been emerging as natural sources of bioactive compounds, such as soluble dietary fibers and peptides, presenting special interest as ingredients for functional foods. This study developed a cheese spread incorporating red seaweed Osmundea pinnatifida extract and subsequently characterized it in terms of nutritional, pH, and microbiological parameters and bioactivities including prebiotic, antidiabetic, antihypertensive, and antioxidant activities. This food was produced through incorporation of O. pinnatifida extract (3%), obtained via enzymatic extraction Viscozyme L in a matrix containing whey cheese (75%) and Greek-type yoghurt (22%). The product was then subjected to thermal processing and subsequently stored for 21 days at 4 °C. During storage, this food showed a high pH stability (variations lower than 0.2 units), the absence of microbial contamination and all tested bioactivities at the sampling timepoints 0 and 21 days. Indeed, it exerted prebiotic effects under Lactobacillus acidophilus LA-5® and Bifidobacterium animalis subsp. lactis BB-12®, increasing their viability to around 4 and 0.5 log CFU/g, respectively. In addition, it displayed antidiabetic (α-glucosidase inhibition: 5–9%), antihypertensive (ACE inhibition: 50–57%), and antioxidant (ABTS: 13–15%; DPPH: 3–5%; hydroxyl radical: 60–76%) activities. In summary, the cheese spread produced may be considered an innovative food with high potential to contribute toward healthier status and well-being of populations.
Funder
FCT/MEC Scientific Employment Stimulus—Individual Call scientific collaboration of CBQF under the FCT project
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
Reference43 articles.
1. Lomartire, S., and Gonçalves, A.M.M. (2022). Novel Technologies for Seaweed Polysaccharides Extraction and Their Use in Food with Therapeutically Applications—A Review. Foods, 11. 2. Seaweeds as Preventive Agents for Cardiovascular Diseases: From Nutrients to Functional Foods;Cardoso;Mar. Drugs,2015 3. Rodrigues, D., Costa-Pinto, A.R., Sousa, S., Vasconcelos, M.W., Pintado, M.M., Pereira, L., Rocha-Santos, T., da Costa, J.P., Silva, A., and Duarte, A.C. (2019). Sargassum muticum and Osmundea pinnatifida Enzymatic Extracts: Chemical, Structural, and Cytotoxic Characterization. Mar. Drugs, 17. 4. Chemical Composition of Red, Brown and Green Macroalgae from Buarcos Bay in Central West Coast of Portugal;Rodrigues;Food Chem.,2015 5. Impact of Enzyme- and Ultrasound-Assisted Extraction Methods on Biological Properties of Red, Brown, and Green Seaweeds from the Central West Coast of Portugal;Rodrigues;J. Agric. Food Chem.,2015
|
|