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Extension of Poultry Meat Shelf Life Using Cynara cardunculus L. Leaf Extracts as a Natural Preservative

2025-07-24Journal article Open access
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datacite.subject.fosCiências Agrárias::Biotecnologia Agrária e Alimentar
datacite.subject.sdg03:Saúde de Qualidade
dc.contributor.authorBarbosa, Cássia H.
dc.contributor.authorAndrade, Mariana A.
dc.contributor.authorVilarinho, Fernanda
dc.contributor.authorSilva, Ana Sanches
dc.contributor.authorFernando, Ana Luísa
dc.contributor.editor
dc.date.accessioned2025-10-27T15:21:39Z
dc.date.available2025-10-27T15:21:39Z
dc.date.issued2025-07-24
dc.description(This article belongs to the Special Issue Preservation and Shelf Life Extension of Food Products)
dc.description.abstractFood additives are used to prevent food spoilage and extend its shelf life. However, con cerns regarding the potential health implications associated with some synthetic additives have prompted research efforts aimed at identifying natural alternatives, such as plant extracts. Cynara cardunculus L. (cardoon) is known for its antimicrobial and antioxidant properties. The aim of this study was to evaluate the capability of ethanolic food-grade extracts from cultivated cardoon and globe artichoke leaves to preserve poultry breast meat during refrigerated storage. A total of seven treatment groups were tested: one control group (no extract) and six active groups with 0.5%, 1%, and 2% (w/w) of either cultivated cardoon or globe artichoke leaf extracts. Lipid oxidation, moisture, colour, pH, acidity, and microbial growth were assessed in poultry meat samples over 15 days. Both extracts were effective in extending shelf life, up to 11 days, by delaying lipid oxidation and microbial growth. Cardoon extract (1% w/w) displayed superior antimicrobial efficacy, maintaining microbial counts below 5 Log CFU/g meat until day 15, compared to the control. Culti vated cardoon leaf extract proves promising as a natural antimicrobial and antioxidant, extending the shelf life of poultry meat. This presents an opportunity to maintain the quality of meat products, aligning with consumer preferences for natural ingredients and sustainable practices.eng
dc.description.sponsorshipCardAPium Project (2023.15813.PEX) financed by Portuguese national funds Fundação para a Ciência e a Tecnologia (FCT) (https://doi.org/10.54499 /2023.15813.PEX). Ph.D. scholarship from Fundação para a Ciência e Tecnologia (FCT)—2021.08154.BD (https://doi.org/10.54499/2021.08154.BD). Company NINA, Lda, for kindly supplying the cardoon leaves.
dc.identifier.citationFoods. 2025 Jul 24;14(15):2592. doi: 10.3390/foods14152592
dc.identifier.doi10.3390/foods14152592
dc.identifier.eissn2304-8158
dc.identifier.pmid40807529
dc.identifier.urihttp://hdl.handle.net/10400.18/10567
dc.language.isoeng
dc.peerreviewedyes
dc.publisherMDPI
dc.relationMechanical Engineering and Resource Sustainability Center
dc.relationCenter for the Study of Animal Science
dc.relation2023.15813.PEX
dc.relation2021.08154.BD
dc.relation.hasversionhttps://www.mdpi.com/2304-8158/14/15/2592
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectAntimicrobial
dc.subjectAntioxidant
dc.subjectCultivated Cardoon
dc.subjectGlobe Artichoke
dc.subjectNatural Additive
dc.subjectLipid Oxidation
dc.subjectSegurança Alimentar
dc.titleExtension of Poultry Meat Shelf Life Using Cynara cardunculus L. Leaf Extracts as a Natural Preservativeeng
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.awardURIinfo:eu-repo/grantAgreement/FCT/OE/2021.08154.BD/PT
oaire.citation.issue15
oaire.citation.startPage2592
oaire.citation.titleFoods
oaire.citation.volume14
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamOE
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
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
relation.isProjectOfPublicationeeea3256-1b3a-4b50-a399-e612ad441012
relation.isProjectOfPublication69b75eb9-6f25-4ad8-98db-6cc7e9bcdcc7
relation.isProjectOfPublication4bf6b417-9ca7-4789-9d0c-4c83efb0fd9a
relation.isProjectOfPublication.latestForDiscoveryeeea3256-1b3a-4b50-a399-e612ad441012

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Food additives are used to prevent food spoilage and extend its shelf life. However, con cerns regarding the potential health implications associated with some synthetic additives have prompted research efforts aimed at identifying natural alternatives, such as plant extracts. Cynara cardunculus L. (cardoon) is known for its antimicrobial and antioxidant properties. The aim of this study was to evaluate the capability of ethanolic food-grade extracts from cultivated cardoon and globe artichoke leaves to preserve poultry breast meat during refrigerated storage. A total of seven treatment groups were tested: one control group (no extract) and six active groups with 0.5%, 1%, and 2% (w/w) of either cultivated cardoon or globe artichoke leaf extracts. Lipid oxidation, moisture, colour, pH, acidity, and microbial growth were assessed in poultry meat samples over 15 days. Both extracts were effective in extending shelf life, up to 11 days, by delaying lipid oxidation and microbial growth. Cardoon extract (1% w/w) displayed superior antimicrobial efficacy, maintaining microbial counts below 5 Log CFU/g meat until day 15, compared to the control. Culti vated cardoon leaf extract proves promising as a natural antimicrobial and antioxidant, extending the shelf life of poultry meat. This presents an opportunity to maintain the quality of meat products, aligning with consumer preferences for natural ingredients and sustainable practices.
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