Chemical and organoleptic properties of bread enriched with Rosmarinus officinalis L.: The potential of natural extracts obtained through green extraction methodologies as food ingredients
Júlia C. Kessler, Vanessa Vieira, Isabel M. Martins, Yaidelin A. Manrique, Patrícia Ferreira, Ricardo C. Calhelha, Andreia Afonso, Lillian Barros, Alírio E. Rodrigues, Madalena M. Dias
Abstract
The potential of R. officinalis L. (RO) extracts as a source of aromas was accessed by hydrodistillation (HD) and supercritical fluid extraction using carbon dioxide (SFE-CO2), followed by a series of analysis: quantification by GC-MS, sensory perception and description, and cytotoxicity against Vero cells. The extracts shown abundancy of α-pinene, eucalyptol, S-verbenone and camphor, contributing for the green, fresh, citric, and woody as main sensory notes. The odour threshold (ODT) value (less than 3.0 × 10−3 µg·mL−1) and the cytotoxic potential (ca. 220 µg∙mL−1) defined the concentration range for food application. The most promising extract was added to bread doughs and the final volatile profile was characterised by GC-MS through HS-SPME over time. Among the 34 compounds found, furfural showed an evident contribution in the bread crust aroma, which persisted over four hours of storage, contributing to a pleasant bread fragrance according to the evaluators. This study aims to represent a stepping stone for the use of natural aromas as ingredients for the development of innovative food products.