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- Title
Different Types of Meatballs Enriched with Wild Thyme/Lemon Balm Aqueous Extract—Complex Characterization.
- Authors
Tănase, Luiza-Andreea; Nistor, Oana-Viorela; Andronoiu, Doina-Georgeta; Mocanu, Gabriel-Dănuț; Botezatu Dediu, Andreea Veronica; Botez, Elisabeta
- Abstract
In the context of the increasing lactation problems among breastfeeding women, the development of a healthy lifestyle is needed. Different variants of pork, turkey, and beef meatballs, with added lemon balm (Melissa officinalis L.) and wild thyme (Thymus serpyllum L.) aqueous extract (6%), were obtained. These herbs were selected and used due to their antioxidant, antimicrobial, and lactogenic potential. Two thermal treatments, hot air convection (180 °C) and steam convection (94 °C), were applied for meatballs processing. The obtained meatballs were further subjected to a complex characterization. The functionality of the plant extracts was proved by the values of total content of polyphenols (2.69 ± 0.02 mg AG/g dw) and flavonoids (3.03 ± 0.24 mg EQ/g dw). FT-IR analysis confirmed the presence of trans-anethole and estragole at 1507–1508 cm−1 and 1635–1638 cm−1, respectively. Costumers' overall acceptance had a score above 5.5 for all samples, on a scale of 1 to 9. Further analysis and human trials should be considered regarding the use of lactogenic herbs, given their health benefits and availability.
- Subjects
LEMON balm; MEATBALLS; THYMES; PLANT extracts; HERBS; THYMUS; BREASTFEEDING
- Publication
Molecules, 2022, Vol 27, Issue 12, p3920
- ISSN
1420-3049
- Publication type
Article
- DOI
10.3390/molecules27123920