Development and quality evaluation of infant food with oregano essential oil for children diagnosed with cerebral palsy
| Autor: | Grasiele Scaramal Madrona, Jane Martha Graton Mikcha, Karina Favoreto Nascimento, Emilia Maria Barbosa Carvalho Kempinski, Jessica de Oliveira Monteschio, Ivanor Nunes do Prado, Simoni Alexandre, Ana Carolina Pelaes Vital |
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| Rok vydání: | 2017 |
| Předmět: |
Antioxidant
Syneresis business.industry medicine.medical_treatment 04 agricultural and veterinary sciences Shelf life medicine.disease 040401 food science Dysphagia law.invention Biotechnology Cerebral palsy 0404 agricultural biotechnology Lipid oxidation law medicine Food science medicine.symptom business Essential oil Food Science |
| Zdroj: | LWT. 84:579-585 |
| ISSN: | 0023-6438 |
| DOI: | 10.1016/j.lwt.2017.06.016 |
| Popis: | The development of a meat-based food, with a pasty texture, meets the need to improve the nutritional intake (mainly protein), in children diagnosed with cerebral palsy and dysphagia disorders. This study evaluated the use of oregano essential oil (EO) on the development of an infant food (IF) for children with cerebral palsy and dysphagia disorders, and the shelf-life (polyphenols content, antioxidant activity, lipid oxidation, color, pH, syneresis and adhesives) of the product during 28 days of storage. Four treatments were developed: Standard IF (STD), without EO; Control IF (CON), with BHT; IF with 0.01% EO (EO-0.01%), and IF with 0.05% EO (EO-0.05%). The results indicated that samples containing oregano EO presented higher antioxidant activity (p |
| Databáze: | OpenAIRE |
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