{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,14]],"date-time":"2026-04-14T16:44:57Z","timestamp":1776185097904,"version":"3.50.1"},"reference-count":39,"publisher":"MDPI AG","issue":"12","license":[{"start":{"date-parts":[[2022,6,18]],"date-time":"2022-06-18T00:00:00Z","timestamp":1655510400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>In the context of the increasing lactation problems among breastfeeding women, the development of a healthy lifestyle is needed. Different variants of pork, turkey, and beef meatballs, with added lemon balm (Melissa officinalis L.) and wild thyme (Thymus serpyllum L.) aqueous extract (6%), were obtained. These herbs were selected and used due to their antioxidant, antimicrobial, and lactogenic potential. Two thermal treatments, hot air convection (180 \u00b0C) and steam convection (94 \u00b0C), were applied for meatballs processing. The obtained meatballs were further subjected to a complex characterization. The functionality of the plant extracts was proved by the values of total content of polyphenols (2.69 \u00b1 0.02 mg AG\/g dw) and flavonoids (3.03 \u00b1 0.24 mg EQ\/g dw). FT-IR analysis confirmed the presence of trans-anethole and estragole at 1507\u20131508 cm\u22121 and 1635\u20131638 cm\u22121, respectively. Costumers\u2019 overall acceptance had a score above 5.5 for all samples, on a scale of 1 to 9. Further analysis and human trials should be considered regarding the use of lactogenic herbs, given their health benefits and availability.<\/jats:p>","DOI":"10.3390\/molecules27123920","type":"journal-article","created":{"date-parts":[[2022,6,19]],"date-time":"2022-06-19T10:14:52Z","timestamp":1655633692000},"page":"3920","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["Different Types of Meatballs Enriched with Wild Thyme\/Lemon Balm Aqueous Extract\u2014Complex Characterization"],"prefix":"10.3390","volume":"27","author":[{"given":"Luiza-Andreea","family":"T\u0103nase (Butnariu)","sequence":"first","affiliation":[{"name":"Faculty of Food Science and Engineering, \u201cDun\u0103rea de Jos\u201d University of Gala\u021bi, 111 Domneasc\u0103 Street, 800201 Gala\u021bi, Romania"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Oana-Viorela","family":"Nistor","sequence":"additional","affiliation":[{"name":"Faculty of Food Science and Engineering, \u201cDun\u0103rea de Jos\u201d University of Gala\u021bi, 111 Domneasc\u0103 Street, 800201 Gala\u021bi, Romania"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4549-5399","authenticated-orcid":false,"given":"Doina-Georgeta","family":"Andronoiu","sequence":"additional","affiliation":[{"name":"Faculty of Food Science and Engineering, \u201cDun\u0103rea de Jos\u201d University of Gala\u021bi, 111 Domneasc\u0103 Street, 800201 Gala\u021bi, Romania"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5742-0634","authenticated-orcid":false,"given":"Gabriel-D\u0103nu\u021b","family":"Mocanu","sequence":"additional","affiliation":[{"name":"Faculty of Food Science and Engineering, \u201cDun\u0103rea de Jos\u201d University of Gala\u021bi, 111 Domneasc\u0103 Street, 800201 Gala\u021bi, Romania"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3194-0102","authenticated-orcid":false,"given":"Andreea Veronica","family":"Botezatu Dediu","sequence":"additional","affiliation":[{"name":"Department of Chemistry, Physics and Environment, Faculty of Sciences and Environment, \u201cDun\u0103rea de Jos\u201d University of Gala\u021bi, 111 Domneasc\u0103 Street, 800201 Gala\u021bi, Romania"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Elisabeta","family":"Botez","sequence":"additional","affiliation":[{"name":"Faculty of Food Science and Engineering, \u201cDun\u0103rea de Jos\u201d University of Gala\u021bi, 111 Domneasc\u0103 Street, 800201 Gala\u021bi, Romania"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2022,6,18]]},"reference":[{"key":"ref_1","first-page":"69","article-title":"Antioxidant properties, phenolic and mineral composition of germinated chia, golden flax, evening primrose, phacelia and fenugreek","volume":"275","author":"Socha","year":"2018","journal-title":"Food Chem."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"109661","DOI":"10.1016\/j.lwt.2020.109661","article-title":"Supercritical extracts of wild thyme (Thymus serpyllum L.) by-product as natural antioxidants in ground pork patties","volume":"130","author":"Putnik","year":"2020","journal-title":"LWT"},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"228","DOI":"10.1016\/j.sajb.2019.05.011","article-title":"Antibacterial, antifungal, and GC\u2013MS studies of Melissa officinalis","volume":"124","author":"Fahim","year":"2019","journal-title":"S. 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