Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts

Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts

In the present work, sage (<i>Salvia officinalis </i>L.) and basil (<i>Ocimum basilicum </i>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 f...

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Bibliographic Details
Main Authors: Jonata M. Ueda, Mariana C. Pedrosa, Filipa A. Fernandes, Paula Rodrigues, Bruno Melgar, Maria Inês Dias, José Pinela, Ricardo C. Calhelha, Marija Ivanov, Marina Soković, Sandrina A. Heleno, Márcio Carocho, Rafael P. Ineu, Isabel C. F. R. Ferreira, Lillian Barros
Format: Article
Language:English
Published: MDPI AG 2021-03-01
Series:Foods
Subjects:
yogurts
natural preservatives
functional foods
sustainable technologies
green solvents
Online Access:https://www.mdpi.com/2304-8158/10/3/676

Internet

https://www.mdpi.com/2304-8158/10/3/676

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