Basil as functional and preserving ingredient in "Serra da Estrela" cheese

Area of Science:

• Food Science and Technology
• Nutritional Biochemistry
• Phytochemistry

Background:

• Basil (Ocimum basilicum) exhibits significant biological activities, including antioxidant, antimicrobial, and antitumor properties.
• Its rich profile of phenolic compounds, organic acids, and soluble sugars makes it a promising ingredient for food applications.
• Functional foods aim to provide health benefits beyond basic nutrition and improve food preservation.

Purpose of the Study:

• To evaluate the functionalization and conservation potential of basil leaves in dairy products.
• To assess the impact of incorporating basil, in dehydrated or decoction form, into Serra da Estrela Cheese.
• To characterize the nutritional and physicochemical changes in cheese after basil incorporation and storage.

Main Methods:

• Basil leaves were characterized for phenolic compounds, organic acids, and soluble sugars.
• Basil was incorporated into cheese as dehydrated powder or decoction.
• Nutritional evaluation of cheese included fatty acid, mineral, and CIE color analysis.
• Statistical analysis using 2-way ANOVA and linear discriminant analysis was performed.

Main Results:

• Basil incorporation imparted antioxidant activity to the cheese.
• Basil reduced cheese moisture content and helped preserve unsaturated fatty acids and proteins.
• The decoction form of basil demonstrated a more pronounced functionalizing and conservative effect than the dehydrated form.
• Storage time and basil incorporation method influenced cheese characteristics.

Conclusions:

• Basil leaves are effective in enhancing the nutritional profile and extending the shelf life of food products like cheese.
• Basil decoction offers superior functional and preservative benefits in cheese compared to dehydrated basil.
• This study supports basil as a valuable ingredient for developing functional foods with improved health benefits and stability.