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Projeto de investigação
Exploring Cardoon (Cynara cardunculus L.) by-products to obtain cutting-edge Active Packaging for food applications
Financiador
Autores
Publicações
Influence of application methods of a whey protein-based coating with cardoon extract on cured cheese properties
Publication . Barbosa, Cássia H.; Andrade, Mariana A.; Tomé, Sidney; Vilarinho, Fernanda; Fernando, Ana Luísa; Sanches Silva, Ana
The application of edible coatings for cheese preservation has gained attention for maintaining its quality and enhancing its shelf life. Whey protein-based coatings, with natural extracts, can protect from moisture loss, lipid oxidation, and microbial contamination. Cynara cardunculus L. (cardoon) is a Mediterranean plant whose flowers are used in cheesemaking, and the leaves, the main by-product generated, are known to have an interesting polyphenol profile. This study aims to evaluate different methods of applying a whey protein-based coating incorporated with 2% cardoon leaf extract on cured cheese. The different methods involved two groups of control cheese samples: one group remained untreated, while the other group was coated without any extract.
The active samples consisted of three groups of cheese samples: one was doubledipped and air-dried, another was double-dipped and dried in a flow chamber, and a third one was single-dipped and dried in a flow chamber. The samples were kept for 30 days at 30 °C. The samples were analysed for microbial contamination, moisture content, colour, and lipid oxidation. The whey protein-based coating incorporated with cardoon leaf extract had significant effects on the packed cheese. The active coating reduced microbial counts, specifically S. aureus and moulds and yeasts, compared to the control samples. The active coating decreased luminosity and increased the yellow-blue value. But there was no significant difference in moisture content. The active coating provided moderate protection against lipid oxidation.
Overall, applying whey protein-based coating incorporated with 2% cardoon leaf extract appears to be an effective method to prolong the shelf life of cheese. Incorporating natural extracts into whey protein-based coating represents a natural and effective strategy to protect cheeses against microbiological contamination and oxidation. This approach enhances the quality and safety of cheese products while meeting consumer demand for natural and sustainable food preservation methods.
Cyanara cardunculus L. by-products as a sustainable source of bioactive compounds for industrial applications
Publication . Barbosa, Cássia H.; Andrade, Mariana A.; Duarte, Maria Paula; Mateus, Ana Rita; Vilarinho, Fernanda; Fernando, Ana Luísa; Sanches Silva, Ana
Cynara cardunculus L. (cardoon) is a versatile perennial crop that thrives in challenging environments with high productivity. Its flowers are valued for their coagulating properties in cheesemaking, while its leaves, rich in bioactive compounds, are normally discarded. This study aimed to assess the antioxidant and antimicrobial potential of ethanolic and methanolic extracts from fresh and dried cultivated cardoon var. altilis DC leaves (FCC and DCC, respectively) to evaluate the impact of oven-drying with forced air circulation on the bioactive profile of the leaves.
Dried cultivated cardoon leaf extracts exhibited stronger antioxidant activity than fresh leaf extracts, although fresh leaves contained a greater variety of polyphenolic compounds. Among the 16 identified compounds, chlorogenic acid, apigenin, and luteolin were the most abundant. The best antioxidant activity was observed in dried leaf extracts for both methanolic (EC50 = 0.8 mg/mL, AAC = 279.67) and ethanolic (EC50 = 2.1 mg/mL, AAC = 448.06) solvents.
Regarding antimicrobial properties, Gram-positive bacteria showed higher sensitivity to both ethanolic and methanolic extracts compared to Gram-negative bacteria. The dried leaf ethanolic extract demonstrated stronger antimicrobial activity, with lower minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) values (125–2000 μg/mL) across most tested microorganisms. Dried leaf extracts exhibited better antimicrobial efficacy than fresh leaf extracts, although only mild inhibition was observed against Aspergillus fumigatus.
In conclusion, the findings suggest that dried cardoon leaves are a valuable by-product as a source of bioactive compounds for various industrial applications, particularly in the food industry, as well as in cosmetic and pharmaceutical industries. In this sense, the use of active compounds obtained from cardoon leaves is aligned with the concepts of circular economy and sustainability. More specifically, it is aligned with the United Nations Sustainable Development Goal 12, Ensure sustainable consumption and production patterns. This approach promotes both environmental and economic sustainability by transforming high-value by-products into innovative applications.
Biodegradable whey protein films with cardoon extract as natural alternatives to natamycin in cheese preservation
Publication . Barbosa, Cássia H.; Andrade, Mariana A.; Vilarinho, Fernanda; Sanches Silva, Ana; Fernando, Ana Luísa
Nowadays, consumers demand more natural foods with fewer synthetic additives, which drives research into biodegradable active packaging enriched with plant extracts, essential oils, or agro-industrial by-products rich in bioactive compounds. Cardoon (Cynara cardunculus L.) is a multipurpose crop whose flower is traditionally used in cheesemaking, while its leaves, a major by-product, are rich in antimicrobial and antioxidant compounds. Whey, another by-product of the cheese industry, can be used to produce biodegradable films and coatings, whose functionality can be enhanced by incorporating natural extracts. In cheesemaking, natamycin is widely applied to prevent fungal growth, but concerns over its excessive use highlight the need for safer, natural alternatives.
This study aimed to evaluate the potential of whey protein-based films incorporated with cardoon leaf extract (0.5, 1.0, and 2.0 % w/v) to extend the shelf life of cheese in order to understand if it can be a substitute to natamycin. Cheeses were wrapped in the active films and stored at 5 ± 2 °C for 30 days. Samples were analysed for microbial growth, physicochemical parameters (moisture, pH, titratable acidity), and lipid oxidation.
Results indicate that active films, particularly the whey protein film with 2.0 % cardoon extract, were effective in delaying microbial development in both rind and interior, presenting the lowest counts of total viable microorganisms (6.77 ± 0.52 Log CFU/g), moulds and yeasts (5.38 ± 0.12 Log CFU/g), and Enterobacteriaceae (4.26 ± 0.10 Log CFU/g) compared to control samples (untreated and without extract). The films also helped retain rind moisture and limited titratable acidity increases, indicating delayed microbial metabolism. Lipid oxidation remained at low levels, with films containing 2.0 % cardoon extract showing the strongest antioxidant effect.
Overall, the incorporation of cardoon-based extracts into whey protein films demonstrated antimicrobial and antioxidant properties, contributing to improved cheese preservation during refrigerated storage. This sustainable approach reduces reliance on synthetic preservatives while valorising agro-industrial by-products.
Unidades organizacionais
Descrição
Palavras-chave
Cheese,Biodegradable active food packaging,Phenolic compounds,Circular economy, Engineering and technology
Contribuidores
Financiadores
Entidade financiadora
Fundação para a Ciência e a Tecnologia, I.P.
Programa de financiamento
Concurso de Projetos Exploratórios em Todos os Domínios Científicos 2023
Número da atribuição
2023.15813.PEX