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The influence of cultivated cardoon and globe artichoke ethanolic leaf extracts on the shelf life of poultry meat

2023-10Conference object Open access
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dc.contributor.authorBarbosa, Cássia
dc.contributor.authorVilarinho, Fernanda
dc.contributor.authorAndrade, Mariana
dc.contributor.authorSanches Silva, Ana
dc.contributor.authorFernando, Ana Luisa
dc.date.accessioned2024-02-27T18:40:30Z
dc.date.available2024-02-27T18:40:30Z
dc.date.issued2023-10
dc.description.abstractFood additives are commonly used to prolong the shelf life of food by slowing down natural deterioration. However, synthetic additives have raised health concerns despite the European Union's strict regulations. To address this issue, researchers are exploring natural sources of compounds that can be safely used as food additives. Extracts from plants and agro-industrial by-products, such as Cynara cardunculus L. (cardoon), are being investigated for their potential as natural food preservatives. Cardoon leaves, the main by-product generated, are rich in antioxidants and antimicrobials, making them a promising candidate. The ethanolic extracts from cultivated cardoon and globe artichoke leaves were tested for their effectiveness in extending the shelf life of refrigerated poultry meat at a temperature of 5 ºC. After different storage durations (0, 4, 8, 11, and 15 days), the samples were evaluated for lipid oxidation, moisture, colour, pH, acidity, total volatile basic nitrogen, and microbial growth. It was found that the addition to poultry meat of cultivated cardoon leaf extract exhibited the most negligible malondialdehyde value, indicating significant antioxidant capacity and a significant delay in lipid oxidation. The extracts were also effective in retarding microbial growth once the counts remained at initial levels for all microorganisms studied. The results showed that both extracts effectively preserved the meat's quality for up to 15 days, making them a promising natural alternative to synthetic additives.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). The work was also supported by UIDB/00211/2020 with funding from FCT/MCTES.pt_PT
dc.description.versionN/Apt_PT
dc.identifier.urihttp://hdl.handle.net/10400.18/9159
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationMechanical Engineering and Resource Sustainability Center
dc.relationMechanical Engineering and Resource Sustainability Center
dc.relationCenter for the Study of Animal Science
dc.subjectFood Aditivespt_PT
dc.subjectCynara cardunculus L.pt_PT
dc.subjectCardoon Leavespt_PT
dc.subjectSegurança Alimentarpt_PT
dc.titleThe influence of cultivated cardoon and globe artichoke ethanolic leaf extracts on the shelf life of poultry meatpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleMechanical Engineering and Resource Sustainability Center
oaire.awardTitleMechanical Engineering and Resource Sustainability Center
oaire.awardTitleCenter for the Study of Animal Science
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.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00211%2F2020/PT
oaire.citation.conferencePlaceDresden, Alemanhapt_PT
oaire.citation.title3rd Food Chemistry Conference: Shaping a healthy and sustainable food chain through knowledge. 10-12 October 2023pt_PT
oaire.fundingStream6817 - DCRRNI ID
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.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
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.isProjectOfPublication69b75eb9-6f25-4ad8-98db-6cc7e9bcdcc7
relation.isProjectOfPublication.latestForDiscoveryeeea3256-1b3a-4b50-a399-e612ad441012

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