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Mestrado de dupla diplomação com a UTFPR - Universidade Tecnológica Federal do Paraná Submitted by Clarisse Pais (clarisse@ipb.pt) on 2021-04-08T12:57:25Z No. of bitstreams: 1 pauta-relatorio(3).pdf: 2517501 bytes, checksum: 575c085a07dee2abb5fbc56e55bf12b2 (MD5) Made available in DSpace on 2021-04-08T12:57:25Z (GMT). No. of bitstreams: 1 pauta-relatorio(3).pdf: 2517501 bytes, checksum: 575c085a07dee2abb5fbc56e55bf12b2 (MD5) Previous issue date: 2021 Este trabalho é financiado pelo programa FEDER-Interreg España-Portugal pelo apoio financeiro através do projeto: 0377_Iberphenol_6_E

In the present work, sage (Salvia officinalis L.) and basil (Ocimum basilicum L.) were exploited for their preservative purposes, as viable alternatives to artificial ones. The ultrasound-assisted extraction (UAE) of bioactive compounds was pre-optimized using factorial screening analysis, prior to applying response surface methodology (RSM). The obtained extracts were characterized in terms of phenolic compounds by high-performance liquid chromatography coupled to photodiode array detector and mass spectrometer HPLC-DAD-ESI/MS and bioactivities, namely the antioxidant, antimicrobial and cytotoxic potential. In addition, the most promising extracts were incorporated into yogurts, that were further screened for nutritional and physico-chemical properties and microbial load, over a shelf life of 14 days. According to the obtained results, the solvent percentage is the most relevant factor for obtaining rosmarinic acid-rich extract, followed by the extraction time and ultrasonic power. For the antioxidant and antimicrobial activity, sage showed the best result for both analysis and none of the two plant extracts were hepatotoxic. Finally, both extracts did not show changes in the physicochemical and nutritional characteristics of the yogurts and did not interfere with the growth of lactic acid bacteria, an important microorganism during yogurt fermentation. These results highlight the high potential of sage and basil as natural preservatives. Please add: This research was funded by the Portuguese Foundation for Science and Technology (FCT) and ERDF, through the Incentive System to Research and Technological development, within the Portugal2020 Competitiveness and Internationalization Operational Program for the financial support to BIOMA: POCI_01_0247_FEDER_046112; ERDF through the Regional Operational Program North 2020, within the scope of Project GreenHealth: Norte-01-0145-FEDER-000042. FCT: Portugal for financial support through national funds FCT/MCTES to the CIMO (UIDB/00690/2020) and to F.A. Fernandes PhD grant (SFRH/BD/145467/2019). L. Barros, M.I. Dias and R.C. Calhelha also thank the national funding by FCT, P.I., through the institutional scientific employment program-contract for their contracts and M. Carocho (CEECIND/00831/2018), J. Pinela (CEECIND/01011/2018) and S.A. Heleno (CEECIND/03040/2017) to the national funding by FCT, P.I., through the individual scientific employment program-contracts; ERDF, through the Incentive System to Research and Technological development, within the Portugal2020 Competitiveness and Internationalization Operational Program for the financial support to BIOMA: POCI_01_0247_FEDER_046112; ERDF through the Regional Operational Program North 2020, within the scope of Project GreenHealth: Norte-01-0145-FEDER-000042. Serbian Ministry of Education, Science and Technological Development [Contract No. 451-03-68/2020-14/200007] for MI and MS. info:eu-repo/semantics/publishedVersion