Preservation of chocolate muffins with Lemon Balm, Oregano, and Rosemary extracts

Mariana C. Pedrosa; Jonata M. Ueda; Bruno Melgar; Maria Inês Dias; José Pinela; Ricardo C. Calhelha; Marija Ivanov; Marina Soković; Sandrina Heleno; Aline Bruna da Silva; Márcio Carocho; Isabel C.F.R. Ferreira; Lillian Barros

doi:10.3390/foods10010165

Preservation of chocolate muffins with Lemon Balm, Oregano, and Rosemary extracts

Mariana C. Pedrosa, Jonata M. Ueda, Bruno Melgar, Maria Inês Dias, José Pinela, Ricardo C. Calhelha, Marija Ivanov, Marina Soković, Sandrina Heleno, Aline Bruna da Silva, Márcio Carocho^*, Isabel C.F.R. Ferreira, Lillian Barros^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

5 Citations (Scopus)

Abstract

Muffins are snacks made from flour and chocolate and preserved with synthetic additives. Following consumer trends, the search for natural food additives has gained traction. Plants such as rosemary, lemon balm, and oregano were analyzed following an optimization of ultrasound assisted extraction, screened for their antioxidant and antimicrobial activity and incorporated in chocolate muffins, comparing them to synthetic preservatives over the course of 8 days. The nutritional profile, organic and fatty acids, soluble sugars, texture profile, external color and digital imaging of the muffin pores were analyzed. Slight changes were sought for the muffins incorporated with the natural extracts. By means of linear discriminant analysis, rosemary extract was considered the most promising extract to preserve the muffins due to its similarity to potassium sorbate, showing no changes in the muffins it was incorporated in, although it showed a lower amount of phenolic compounds when compared to lemon balm.

Original language	English
Article number	165
Journal	Foods
Volume	10
Issue number	1
DOIs	https://doi.org/10.3390/foods10010165
Publication status	Published - Jan 2021
Externally published	Yes

Keywords

Chocolate muffins
Food incorporation
Natural preservatives

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10.3390/foods10010165Licence: CC BY

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@article{fbf2748c702447d2b2a80aecf373407d,

title = "Preservation of chocolate muffins with Lemon Balm, Oregano, and Rosemary extracts",

abstract = "Muffins are snacks made from flour and chocolate and preserved with synthetic additives. Following consumer trends, the search for natural food additives has gained traction. Plants such as rosemary, lemon balm, and oregano were analyzed following an optimization of ultrasound assisted extraction, screened for their antioxidant and antimicrobial activity and incorporated in chocolate muffins, comparing them to synthetic preservatives over the course of 8 days. The nutritional profile, organic and fatty acids, soluble sugars, texture profile, external color and digital imaging of the muffin pores were analyzed. Slight changes were sought for the muffins incorporated with the natural extracts. By means of linear discriminant analysis, rosemary extract was considered the most promising extract to preserve the muffins due to its similarity to potassium sorbate, showing no changes in the muffins it was incorporated in, although it showed a lower amount of phenolic compounds when compared to lemon balm.",

keywords = "Chocolate muffins, Food incorporation, Natural preservatives",

author = "Pedrosa, {Mariana C.} and Ueda, {Jonata M.} and Bruno Melgar and Dias, {Maria In{\^e}s} and Jos{\'e} Pinela and Calhelha, {Ricardo C.} and Marija Ivanov and Marina Sokovi{\'c} and Sandrina Heleno and {da Silva}, {Aline Bruna} and M{\'a}rcio Carocho and Ferreira, {Isabel C.F.R.} and Lillian Barros",

note = "Funding Information: Funding: This research was funded by the Portuguese Foundation for Science and Technology (FCT) and the FEDER-Interreg Espa{\~n}a-Portugal programme for financial support through the project TRANSCoLAB 0612_TRANS_CO_LAB_2_. Funding Information: This research was funded by the Portuguese Foundation for Science and Technology (FCT) and the FEDER-Interreg Espa?a-Portugal programme for financial support through the project TRANSCoLAB 0612_TRANS_CO_LAB_2_. Funding Information: Acknowledgments: The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to the CIMO (UIDB/00690/2020). L.B. and R.C.C. also thank the national funding by FCT—Foundation for Science and Technology, through the institutional scientific employment program-contract for their contracts and, M.C., S.H. and J.P. to the national funding by FCT—Foundation for Science and Technology, through the individual scientific employment program-contracts (CEECIND/00831/2018, CEECIND/03040/2017 and CEECIND/01011/2018). The authors are also grateful to FEDER-Interreg Espa{\~n}a-Portugal programme for financial support through the project TRANSCoLAB 0612_TRANS_CO_LAB_2_. M.C.P. and J.M.U. contributed in the same manner for this manuscript. Publisher Copyright: {\textcopyright} 2021 by the authors. Licensee MDPI, Basel, Switzerland.",

year = "2021",

month = jan,

doi = "10.3390/foods10010165",

language = "English",

volume = "10",

journal = "Foods",

issn = "2304-8158",

publisher = "MDPI",

number = "1",

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TY - JOUR

T1 - Preservation of chocolate muffins with Lemon Balm, Oregano, and Rosemary extracts

AU - Pedrosa, Mariana C.

AU - Ueda, Jonata M.

AU - Melgar, Bruno

AU - Dias, Maria Inês

AU - Pinela, José

AU - Calhelha, Ricardo C.

AU - Ivanov, Marija

AU - Soković, Marina

AU - Heleno, Sandrina

AU - da Silva, Aline Bruna

AU - Carocho, Márcio

AU - Ferreira, Isabel C.F.R.

AU - Barros, Lillian

N1 - Funding Information: Funding: This research was funded by the Portuguese Foundation for Science and Technology (FCT) and the FEDER-Interreg España-Portugal programme for financial support through the project TRANSCoLAB 0612_TRANS_CO_LAB_2_. Funding Information: This research was funded by the Portuguese Foundation for Science and Technology (FCT) and the FEDER-Interreg Espa?a-Portugal programme for financial support through the project TRANSCoLAB 0612_TRANS_CO_LAB_2_. Funding Information: Acknowledgments: The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to the CIMO (UIDB/00690/2020). L.B. and R.C.C. also thank the national funding by FCT—Foundation for Science and Technology, through the institutional scientific employment program-contract for their contracts and, M.C., S.H. and J.P. to the national funding by FCT—Foundation for Science and Technology, through the individual scientific employment program-contracts (CEECIND/00831/2018, CEECIND/03040/2017 and CEECIND/01011/2018). The authors are also grateful to FEDER-Interreg España-Portugal programme for financial support through the project TRANSCoLAB 0612_TRANS_CO_LAB_2_. M.C.P. and J.M.U. contributed in the same manner for this manuscript. Publisher Copyright: © 2021 by the authors. Licensee MDPI, Basel, Switzerland.

PY - 2021/1

Y1 - 2021/1

N2 - Muffins are snacks made from flour and chocolate and preserved with synthetic additives. Following consumer trends, the search for natural food additives has gained traction. Plants such as rosemary, lemon balm, and oregano were analyzed following an optimization of ultrasound assisted extraction, screened for their antioxidant and antimicrobial activity and incorporated in chocolate muffins, comparing them to synthetic preservatives over the course of 8 days. The nutritional profile, organic and fatty acids, soluble sugars, texture profile, external color and digital imaging of the muffin pores were analyzed. Slight changes were sought for the muffins incorporated with the natural extracts. By means of linear discriminant analysis, rosemary extract was considered the most promising extract to preserve the muffins due to its similarity to potassium sorbate, showing no changes in the muffins it was incorporated in, although it showed a lower amount of phenolic compounds when compared to lemon balm.

AB - Muffins are snacks made from flour and chocolate and preserved with synthetic additives. Following consumer trends, the search for natural food additives has gained traction. Plants such as rosemary, lemon balm, and oregano were analyzed following an optimization of ultrasound assisted extraction, screened for their antioxidant and antimicrobial activity and incorporated in chocolate muffins, comparing them to synthetic preservatives over the course of 8 days. The nutritional profile, organic and fatty acids, soluble sugars, texture profile, external color and digital imaging of the muffin pores were analyzed. Slight changes were sought for the muffins incorporated with the natural extracts. By means of linear discriminant analysis, rosemary extract was considered the most promising extract to preserve the muffins due to its similarity to potassium sorbate, showing no changes in the muffins it was incorporated in, although it showed a lower amount of phenolic compounds when compared to lemon balm.

KW - Chocolate muffins

KW - Food incorporation

KW - Natural preservatives

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U2 - 10.3390/foods10010165

DO - 10.3390/foods10010165

M3 - Article

C2 - 33467492

AN - SCOPUS:85103046587

SN - 2304-8158

VL - 10

JO - Foods

JF - Foods

IS - 1

M1 - 165

ER -

Preservation of chocolate muffins with Lemon Balm, Oregano, and Rosemary extracts

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Keywords

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