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Applying Cynara cardunculus L. leaf extracts to increase poultry meat shelf life

2023-11Conference object Open access
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dc.contributor.authorBarbosa, Cássia
dc.contributor.authorAndrade, Mariana
dc.contributor.authorVilarinho, Fernanda
dc.contributor.authorSanches Silva, Ana
dc.contributor.authorFernando, Ana Luisa
dc.date.accessioned2024-02-27T17:52:41Z
dc.date.available2024-02-27T17:52:41Z
dc.date.issued2023-11
dc.description.abstractCardoon, Cynara cardunculus L. (Asteraceae), is a multipurpose crop. Its flower is used as vegetal rennet in the production of some cheeses, and its leaves, the main by-product generated, have excellent antioxidant and antimicrobial activities. These properties may be an asset in the food industry, as cardoons’ leaves may be used to delay lipid oxidation and microbial growth, thus prolonging foods’ shelf life. This study aims to evaluate the effectiveness of cultivated cardoon and globe artichoke leaf ethanolic extracts on poultry meat preservation. Extracts were mixed with the poultry meat (1% w/w) and stored under refrigeration (5°C ± 2°C) for 15 days. The microbiological growth was evaluated as well as moisture, pH, acidity, colour, Total Volatile Basic Nitrogen (TVBN), and lipid oxidation by Thiobarbituric Acid Reactive Substances (TBARS). Both extracts were effective in retarding microbial growth by maintaining a constant pH and level of acidity. After 15 days, poultry meat with both extracts showed a difference of up to 11 log CFU/g compared to control samples (without extract). Also, both extracts were able to reduce the lipid oxidation of the poultry meat when compared to the control samples at the end of the assay. The colour of extracts can be a limitation due to the greenish-yellow colour that is seen in the meat, although it was more evident in the sample with the cardoon extract. Overall, cardoon extract was the most effective in extending the shelf life of poultry meat.pt_PT
dc.description.sponsorshipFunding: This work was financially supported by the Mechanical Engineering and Resource Sustainability Center—MEtRICs, which is financed by national funds from the FCT/MCTES (UIDB/04077/2020 and UIDP/04077/2020).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.urihttp://hdl.handle.net/10400.18/9156
dc.language.isoengpt_PT
dc.peerreviewednopt_PT
dc.relationMechanical Engineering and Resource Sustainability Center
dc.relationMechanical Engineering and Resource Sustainability Center
dc.subjectNatural Additivept_PT
dc.subjectCardoonpt_PT
dc.subjectBy-Productspt_PT
dc.subjectAntioxidantpt_PT
dc.subjectAntimicrobialpt_PT
dc.subjectSegurança Alimentarpt_PT
dc.titleApplying Cynara cardunculus L. leaf extracts to increase poultry meat shelf lifept_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleMechanical Engineering and Resource Sustainability Center
oaire.awardTitleMechanical Engineering and Resource Sustainability Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04077%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F04077%2F2020/PT
oaire.citation.conferencePlaceMonsanto, Portugalpt_PT
oaire.citation.titlei-Danha Food Lab Annual Event, 17-19 November 2023pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isProjectOfPublicationeeea3256-1b3a-4b50-a399-e612ad441012
relation.isProjectOfPublicationed49c1c5-9ca2-46a0-bc88-450edc6a078c
relation.isProjectOfPublication.latestForDiscoveryeeea3256-1b3a-4b50-a399-e612ad441012

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