Mushroom extracts as viable sources of bioactive compounds for food applications
Artigo de Conferência
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resumo
The incorporation of mushroom extracts in food matrices configures an example
of functional foods/nutraceuticals development. They are recognized as having
anti-inflammatory, antitumor, antibacterial and antioxidant properties allowing the
obtaining of health benefits, including disease prevention [1]. However, these extracts
can present instability at high temperatures, presence of oxygen and light. Moreover,
they are generally characterized by a strong odour and flavour.
In this work, alcoholic extracts of two mushrooms species, Suillus luteus (SI) and
Coprinopsis atramentaria (Ca), were studied for their antioxidant effect and their
viability as functional food ingredients tested by incorporation into a food matrix
(cottage cheese). In a first step, the individual extracts and a combination of both
showing synergistic effects (Sl:Ca, 1:1) were microencapsulated by spray drying using
maltodextrin as the encapsulating material [2]. After evaluating the antioxidant
properties of the microencapsulated extracts and confirmation of their maintenance,
comparatively to the corresponding free extract forms, the work proceeded with the
incorporation of the microencapsulated and free forms into the cottage cheese. The
incorporation of free extracts resulted in products with higher initial antioxidant
activity (t=O days) but declining for t=7 days, which can be associated with their
degradation. However, the cottage cheese enriched with the microencapsulated
extracts, that have revelled a lower activity at initial time, showed for t=7 days an
increase. This improvement can be explained by an effective protection provided by
the microspheres together with a sustained release. Analyses performed on the studied
cottage cheese samples showed the maintenance of the nutritional properties.
