{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,6]],"date-time":"2025-10-06T05:30:53Z","timestamp":1759728653584},"reference-count":36,"publisher":"Wiley","issue":"10","license":[{"start":{"date-parts":[[2015,3,23]],"date-time":"2015-03-23T00:00:00Z","timestamp":1427068800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"name":"PRODER","award":["Project No. 46577-Plant Lact"],"award-info":[{"award-number":["Project No. 46577-Plant Lact"]}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Euro J Lipid Sci &amp; Tech"],"published-print":{"date-parts":[[2015,10]]},"abstract":"<jats:sec><jats:label \/><jats:p>\u2018Serra da Estrela\u2019 cheese is a Portuguese delicacy, which has been produced for centuries from the milk of cattle pasturing in the protected Serra da Estrela natural park. Transforming this cheese into a functional food would be a huge benefit for the market and the consumer. Decocted extracts, dried chestnut flowers and lemon balm plants were incorporated into the cheese to functionalise it, granting antioxidant activity to this foodstuff. The functionalised cheeses showed higher antioxidant activity, especially lipid peroxidation inhibition. The incorporation of dried plants appeared to be more effective than using decoctions, but the influence of the plant species was less observable. Furthermore, the fatty acids profile of the cheeses was also determined through gas chromatography. C18:1 and C16:0 were the most abundant fatty acids; saturated fatty acids prevailed over the unsaturated ones. Between the control and the incorporated samples no significant differences were found. In addition, the external colour was measured through a spectrophotometer for lightness, yellowness and redness. There were some differences recorded for each samples\u2019 colour. In general, the results indicated that the functionalisation of this exquisite dairy product with natural plant extracts provided beneficial characteristics, both for consumers (healthier product) and producers (added\u2010value products).<\/jats:p><jats:p><jats:bold>Practical applications<\/jats:bold> The food industry is always searching for new products which are cheaper to produce and healthier for the consumer, withstanding longer storage periods.<\/jats:p><jats:p><jats:inline-graphic xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" xlink:href=\"graphic\/ejlt201500018-gra-0001.png\" xlink:title=\"ejlt201500018-gra-0001\" \/><\/jats:p><jats:p>\u2018Serra da Estrela\u2019 cheese was incorporated with chestnut flowers and lemon balm dried plants and their respective decoctions in order to achieve antioxidant properties.<\/jats:p><\/jats:sec>","DOI":"10.1002\/ejlt.201500018","type":"journal-article","created":{"date-parts":[[2015,3,16]],"date-time":"2015-03-16T07:32:29Z","timestamp":1426491149000},"page":"1607-1614","update-policy":"http:\/\/dx.doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":20,"title":["The incorporation of plant materials in \u201cSerra da Estrela\u201d cheese improves antioxidant activity without changing the fatty acid profile and visual appearance"],"prefix":"10.1002","volume":"117","author":[{"given":"M\u00e1rcio","family":"Carocho","sequence":"first","affiliation":[{"name":"Mountain Research Center (CIMO) ESA Polytechnic Institute of Bragan\u00e7a Bragan\u00e7a Portugal"},{"name":"Department of Bromatology II Faculty of Pharmacy Complutense University of Madrid Madrid Spain"}]},{"given":"Jo\u00e3o C. 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