Green Gold: How Ancient Cheese Gets an Antioxidant Boost from Plants
Traditional Portuguese cheese meets modern nutritional science in a groundbreaking fusion of heritage and innovation
Where Tradition Meets Innovation
Imagine a centuries-old cheese, crafted through methods passed down through generations, now undergoing a transformation that bridges traditional wisdom with cutting-edge food science.
This isn't a futuristic fantasy—it's happening today in the mountainous regions of Portugal, where researchers are enhancing one of Europe's most cherished culinary treasures using something surprisingly simple: plants. The incorporation of plant materials into "Serra da Estrela" cheese represents a groundbreaking approach to creating functional foods that maintain their traditional characteristics while gaining enhanced health benefits 1 .
Traditional Cheese
Crafted for centuries with methods passed down through generations
Modern Science
Enhanced with plant materials for increased antioxidant activity
The Science of Functional Foods
Before diving into the cheese itself, it's important to understand the concept of functional foods—a term that describes foods offering health benefits beyond basic nutrition. The global functional food market has grown exponentially as consumers become increasingly health-conscious, seeking out products that may help prevent disease or improve overall wellbeing 3 .
Antioxidant Mechanisms
These foods typically contain bioactive compounds that have biological effects in the body, such as antioxidants that combat oxidative stress, which is linked to aging, inflammation, and chronic diseases including cancer and cardiovascular conditions 3 .
Natural Ingredients
There's growing consumer demand for natural ingredients rather than synthetic additives, pushing researchers to explore plant-based solutions that align with clean-label trends 3 .
Plants are excellent sources of bioactive compounds, including phenolic compounds, terpenoids, and other secondary metabolites that often possess antioxidant and antimicrobial properties. From the essential oils in herbs like thyme and oregano to the polyphenols in flowers and fruits, plants offer a veritable pharmacy of compounds that can be harnessed to create healthier, longer-lasting food products 3 .
Serra da Estrela Cheese: A Portuguese Treasure
To appreciate the significance of this research, one must understand what makes Serra da Estrela cheese so special. Produced for centuries in the protected Serra da Estrela natural park of Portugal, this cheese is made from the milk of Bordaleira Serra da Estrela and Churra Mondegueira ewes that pasture on the region's unique vegetation 1 .
Protected Designation of Origin
The cheese's PDO status ensures that it follows specific production methods—raw ewe's milk is gently heated to 28-32°C and coagulated using flowers from the cardoon (Cynara cardunculus L.) .
- Milk Source Bordaleira Ewes
- Coagulation Agent Cardoon Flowers
- Aging Period Minimum 30 Days
- Texture Buttery to Creamy
- Flavor Profile Mild with Slight Acidity
- PDO Status Since 1996
The Plant Experiment: Enhancing Cheese with Nature's Pharmacy
A team of researchers led by Márcio Carocho set out to transform this traditional cheese into a functional food by incorporating various plant materials 1 . Their approach was meticulous and respectful of the cheese's traditional characteristics.
Experimental Design
The researchers used two forms of plant materials—decoctions (prepared by adding 5g of sample to 1L of cold water, heating to boiling, steeping for 5 minutes, and filtering) and dried plants—to determine which method would be most effective 4 .
| Group Name | Plant Material | Form Used | Purpose |
|---|---|---|---|
| Control | None | N/A | Baseline comparison |
| Group 1 | Chestnut flowers | Decoction | Test extraction method efficiency |
| Group 2 | Lemon balm | Decoction | Test extraction method efficiency |
| Group 3 | Chestnut flowers | Dried plant | Test direct incorporation |
| Group 4 | Lemon balm | Dried plant | Test direct incorporation |
Antioxidant Boost: The Science Behind the Benefits
The results of the experiment were striking. The incorporated cheeses showed significantly higher antioxidant activity compared to the control group, particularly in inhibiting lipid peroxidation—a process that causes rancidity and produces harmful free radicals in the body 1 .
The mechanism behind this antioxidant boost lies in the rich phytochemical composition of the added plants. Chestnut flowers are known to contain numerous caffeoyl derivatives and flavonoids, while lemon balm is rich in rosmarinic acid and other phenolic compounds 4 .
| Sample Type | DPPH Assay (EC50) | Lipid Peroxidation Inhibition (%) | Reducing Power Assay (EC50) |
|---|---|---|---|
| Control cheese | Higher values | Baseline | Higher values |
| Chestnut flower decoction | Moderate improvement | 25-35% improvement | Moderate improvement |
| Lemon balm decoction | Moderate improvement | 20-30% improvement | Moderate improvement |
| Dried chestnut flowers | Significant improvement | 40-50% improvement | Significant improvement |
| Dried lemon balm | Significant improvement | 45-55% improvement | Significant improvement |
*Lower EC50 values indicate better antioxidant performance in DPPH and reducing power assays. Lipid peroxidation inhibition percentages are approximate improvements over control based on research data 1 4 .
Preservation and Quality: Maintaining Tradition While Enhancing Functionality
Perhaps the most remarkable finding from this research was what didn't change: the fatty acid profile and visual appearance of the cheeses remained essentially identical to traditional Serra da Estrela cheese 1 .
Fatty Acid Profile
Using gas chromatography, the researchers found that C18:1 (oleic acid) and C16:0 (palmitic acid) were the most abundant fatty acids in all samples, with no significant differences between the control and the plant-incorporated samples 1 .
Visual Appearance
Using a spectrophotometer, the research team measured color parameters and found that while some minor differences were recorded, the overall visual appearance remained acceptable for Serra da Estrela cheese 1 .
Antimicrobial Properties
The antimicrobial properties of the incorporated plants also deserve attention. Plants like basil (which was studied in related research on Serra da Estrela cheese) contain essential oils with compounds like eugenol and thymol that have demonstrated antibacterial and antifungal activities 3 4 .
Dual Benefits
- Health-promoting antioxidants for consumers
- Natural preservation for the product
- Control of pathogenic microorganisms
- Clean-label solution for producers
The Scientist's Toolkit: Key Research Materials and Methods
Understanding how researchers achieve these fascinating modifications requires a look at the tools and materials they use. The following table outlines some of the key components in the experimentation with plant-incorporated cheeses:
| Material/Reagent | Function in Research | Scientific Principle |
|---|---|---|
| Chestnut flowers (Castanea sativa Mill.) | Source of antioxidant compounds | Rich in caffeoyl derivatives and flavonoids that donate electrons to free radicals |
| Lemon balm (Melissa officinalis L.) | Source of antioxidant compounds | Contains rosmarinic acid and other phenolics that inhibit lipid oxidation |
| Decoction preparation | Extraction of water-soluble bioactive compounds | Uses heated water to extract compounds through diffusion and osmosis |
| Lyophilization (freeze-drying) | Preservation of plant extracts | Removes water through sublimation to prevent degradation of heat-sensitive compounds |
| Gas chromatography | Analysis of fatty acid profiles | Separates volatile fatty acids based on partitioning between mobile and stationary phases |
| Spectrophotometry | Color measurement | Quantifies light absorption at specific wavelengths to determine color parameters |
| DPPH assay | Measurement of antioxidant activity | Evaluates free radical scavenging ability through electron donation to stable DPPH radical |
| TBARS assay | Lipid peroxidation measurement | Quantifies malondialdehyde formation as a secondary product of lipid oxidation |
| (S)-beta-alanopine | C6H11NO4 | |
| versicolorin B(1-) | C18H11O7- | |
| Bacitracin A (8CI) | 22601-59-8 | C66H103N17O16S |
| Perylene-1,2-dione | 106220-24-0 | C20H10O2 |
| Dec-7-enyl acetate | 13857-03-9 | C12H22O2 |
Conclusion: The Future of Food Lies in Nature's Pharmacy
The successful incorporation of plant materials into Serra da Estrela cheese represents more than just an interesting scientific achievement—it points toward a future where we can bridge traditional foodways with modern nutritional science.
By carefully selecting and incorporating plant materials with known bioactive properties, researchers have demonstrated that it's possible to create functional foods that maintain their cultural integrity while offering enhanced health benefits.
Respecting Tradition
Preserving traditional production methods and sensory characteristics that have been cherished for centuries.
Embracing Innovation
Addressing contemporary health concerns and consumer demands for natural, functional products.
Dual Benefit Innovation
"The functionalisation of this exquisite dairy product with natural plant extracts provided beneficial characteristics, both for consumers (healthier product) and producers (addedâ€value products)" 1 . This dual benefit—health for consumers and value for producers—creates a sustainable model for innovation that honors tradition while embracing progress.