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A New Insight on Cardoon: Exploring New Uses besides Cheese Making with a View to Zero Waste

2020-05-02Journal article Open access
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dc.contributor.authorBarbosa, Cássia H.
dc.contributor.authorAndrade, Mariana A.
dc.contributor.authorVilarinho, Fernanda
dc.contributor.authorCastanheira, Isabel
dc.contributor.authorFernando, A.L.
dc.contributor.authorLoizzo, M.R
dc.contributor.authorSanches Silva, Ana
dc.date.accessioned2021-03-05T14:46:58Z
dc.date.available2021-03-05T14:46:58Z
dc.date.issued2020-05-02
dc.descriptionReviewpt_PT
dc.description.abstractCardoon, Cynara cardunculus L., is a perennial plant whose flowers are used as vegetal rennet in cheese making. Cardoon is native from the Mediterranean area and is commonly used in the preparation of salads and soup dishes. Nowadays, cardoon is also being exploited for the production of energy, generating large amount of wastes, mainly leaves. These wastes are rich in bioactive compounds with important health benefits. The aim of this review is to highlight the main properties of cardoon leaves according to the current research and to explore its potential uses in di erent sectors, namely the food industry. Cardoon leaves are recognized to have potential health benefits. In fact, some studies indicated that cardoon leaves could have diuretic, hepato-protective, choleretic, hypocholesterolemic, anti-carcinogenic, and antibacterial properties. Most of these properties are due to excellent polyphenol profiles, with interesting antioxidant and antimicrobial activities. These findings indicate that cardoon leaves can have new potential uses in di erent sectors, such as cosmetics and the food industry; in particular, they can be used for the preparation of extracts to incorporate into active food packaging. In the future, these new uses of cardoon leaves will allow for zero waste of this crop.pt_PT
dc.description.sponsorshipThe work was supported by UIDB/04077/2020 and UIDB/00211/2020 with funding from FCT/MCTES through national funds.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFoods. 2020 May 2;9(5):564. doi: 10.3390/foods9050564.pt_PT
dc.identifier.doi10.3390/foods9050564pt_PT
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10400.18/7329
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationMechanical Engineering and Resource Sustainability Center
dc.relationCenter for the Study of Animal Science
dc.relation.publisherversionhttps://www.mdpi.com/2304-8158/9/5/564pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectCynara cardunculus L.pt_PT
dc.subjectCardoon Leavespt_PT
dc.subjectBy-productspt_PT
dc.subjectAntioxidant Activitypt_PT
dc.subjectAntimicrobial Activitypt_PT
dc.subjectSegurança Alimentarpt_PT
dc.subjectComposição dos Alimentospt_PT
dc.titleA New Insight on Cardoon: Exploring New Uses besides Cheese Making with a View to Zero Wastept_PT
dc.typejournal article
dspace.entity.typePublication
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/UIDB%2F00211%2F2020/PT
oaire.citation.issue5pt_PT
oaire.citation.startPage564pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume9pt_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.embargofctAcesso de acordo com página web do editor da revista.pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isProjectOfPublicationeeea3256-1b3a-4b50-a399-e612ad441012
relation.isProjectOfPublication69b75eb9-6f25-4ad8-98db-6cc7e9bcdcc7
relation.isProjectOfPublication.latestForDiscoveryeeea3256-1b3a-4b50-a399-e612ad441012

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