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Extending poultry meat shelf life through the application of Cyanara cardunculus L. leaf extracts

2023-03-21Conference 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.accessioned2024-01-17T16:30:05Z
dc.date.available2024-01-17T16:30:05Z
dc.date.issued2023-03-21
dc.description.abstractCynara cardunculus L. (Asteraceae), commonly named cardoon, is a multipurpose crop that includes three varieties, the globe artichoke (var. scolymus (L.) Fiori), the cultivated cardoon (var. altilis DC.), and the wild cardoon (var. sylvestris (Lamk) Fiori). Its flower is normally used as vegetal rennet in the production of some cheeses and its leaves, the main by-product generated, are known for its excellent antioxidant and antimicrobial activities1. 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. Therefore, this study aims to evaluate the effectiveness of cultivated cardoon leaves and the globe artichoke leaves ethanolic extracts, on poultry meat preservation. Poultry meat was mixed with the different extracts at a concentration of 1% (w/w) and stored under refrigeration (5°C ± 2°C) for 15 days. The microbiological growth was evaluated through the assessment of the total mesophilic aerobic microorganisms, total psychrotrophic aerobic microorganisms, and Enterobacteriaceae. The physicochemical characterization was evaluated through moisture, pH, acidity, colour and Total Volatile Basic Nitrogen (TVBN), and the lipid oxidation by Thiobarbituric Acid Reactive Substances (TBARS). Both extracts were effective in retarding microbial growth by maintaining constant pH and level of acidity. After 15 days, poultry meat with both extracts showed a difference up to 11 log CFU/g 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 poultry meat shelf life.pt_PT
dc.description.sponsorshipCássia H. Barbosa thanks the Fundação para a Ciência e Tecnologia (FCT), Portugal for the Ph.D. Grant 2021.08154.BD. The authors would like to thank the company NINA, Lda, for kindly supplying the cardoon leaves. 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/10400.18/8915
dc.language.isoengpt_PT
dc.relationMechanical Engineering and Resource Sustainability Center
dc.relationMechanical Engineering and Resource Sustainability Center
dc.subjectCynara cardunculus L.pt_PT
dc.subjectPoultry Meatpt_PT
dc.subjectSegurança Alimentarpt_PT
dc.titleExtending poultry meat shelf life through the application of Cyanara cardunculus L. leaf extractspt_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.awardURIinfo:eu-repo/grantAgreement/FCT/OE/2021.08154.BD/PT
oaire.citation.conferencePlacePorto, Portugalpt_PT
oaire.citation.title2nd Dare2change: Innovation-Driven Agrifood Business, 21 março 2023pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamOE
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.isProjectOfPublication4bf6b417-9ca7-4789-9d0c-4c83efb0fd9a
relation.isProjectOfPublication.latestForDiscoveryeeea3256-1b3a-4b50-a399-e612ad441012

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