TY - JOUR
T1 - Effects of herbal extracts on quality traits of yogurts, cheeses, fermented milks, and ice creams
T2 - a technological perspective
AU - Granato, Daniel
AU - Santos, Jânio S.
AU - Salem, Renata DS
AU - Mortazavian, Amir M.
AU - Rocha, Ramon S.
AU - Cruz, Adriano G.
N1 - Publisher Copyright:
© 2017 Elsevier Ltd
PY - 2018/2
Y1 - 2018/2
N2 - Consumers are more aware about the relationship between their eating habits and nutritional status. Consequently, they look for foods that are added with natural products rather than synthetic chemical compounds. In this scenario, some companies have manufactured food products with the partial or total replacement of those synthetic additives by natural herbal extracts not only because of their antioxidant and antimicrobial properties but also because of the sensory aspects they confer into products. The dairy sector has invested in this segment of healthy foods and yogurts, fermented milks, cheeses (processed or not), ice creams, and other milk-based formulations have been added with herbal extracts (i.e. green tea, Roselle, white tea, and lemongrass aqueous extract) to attract the consumers’ attention and propel the sales of these foods. Herein, we reviewed the latest developments of the dairy sector regarding new foods added with herbal extracts and the effects of herbal extracts on quality traits of yogurts, cheeses, fermented milks and ice creams.
AB - Consumers are more aware about the relationship between their eating habits and nutritional status. Consequently, they look for foods that are added with natural products rather than synthetic chemical compounds. In this scenario, some companies have manufactured food products with the partial or total replacement of those synthetic additives by natural herbal extracts not only because of their antioxidant and antimicrobial properties but also because of the sensory aspects they confer into products. The dairy sector has invested in this segment of healthy foods and yogurts, fermented milks, cheeses (processed or not), ice creams, and other milk-based formulations have been added with herbal extracts (i.e. green tea, Roselle, white tea, and lemongrass aqueous extract) to attract the consumers’ attention and propel the sales of these foods. Herein, we reviewed the latest developments of the dairy sector regarding new foods added with herbal extracts and the effects of herbal extracts on quality traits of yogurts, cheeses, fermented milks and ice creams.
UR - http://www.scopus.com/inward/record.url?scp=85037330680&partnerID=8YFLogxK
U2 - 10.1016/j.cofs.2017.11.013
DO - 10.1016/j.cofs.2017.11.013
M3 - Review article
AN - SCOPUS:85037330680
SN - 2214-7993
VL - 19
SP - 1
EP - 7
JO - Current Opinion in Food Science
JF - Current Opinion in Food Science
ER -