Adding value to stalked barnacles from Berlengas Nature Reserve (Portugal) by the development of a new food

Pinheiro, Joaquina; Fernandes, Wilson; Sá, Hugo; Bernardino, Raul; Leandro, Sérgio Miguel; Ganhão, Rui

http://hdl.handle.net/10400.8/8774

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Authors

Leandro, Sérgio Miguel

Ganhão, Rui

Abstract(s)

In this work, a new and natural food product, stalked barnacle (Pollicipes Pollicipes) pâté enriched with blackberry, was developed to valorise the rejected stalked barnacle. To evaluate the addition of blackberry fruits (Rubus ulmifolius Schott.) as a natural preservative on pâté quality, four pâté sample groups were considered: a negative control without a synthetic additive (CTR), a positive control with butylated hydroxytoluene (BHT), a group with blackberry extract (blackberry), and a group with a mixture of BHT and blackberry (blackberry + BHT). In addition, the effect of pasteurization (80 °C for 30 min) versus sterilization (121 °C for 30 min) on the pâté quality were evaluated. The bioactive evaluation expressed by the total phenolic content (TPC) and antiradical activity by the DPPH radical scavenging associated with oxidative stability determined by thiobarbituric acid reacting substances (TBARS) were performed. The impact of packaging opening followed by refrigerated storage (4 ± 1 °C) simulating the consumer behavior at home, was assessed. All the heat-treated stalked barnacle pâté samples were found microbially safe with an interesting content of total phenolic, the highest ones being the CTR and Blackberry + BHT, ranging from 58.79 to 55.38 mg GAE/100 g. After the package opening of the barnacle pâté sample of Blackberry + BHT, it revealed a superior inhibition of TBARS (0.46 mg MDA/100 g) after 7 days at refrigerated storage compared to the other samples. These results state the efficacy of blackberry in minimizing the lipid oxidation of stalked barnacle pâte. This study showed the potential for rejected stalked barnacle to be valorised and improve the sustainability of resources.

Description

This work was funded by national funds through FCT—Fundação para a Ciência e a Tecnologia, I.P., under the project MARE (UIDB/04292/2020 and UIDP/04292/2020) and the project LA/P/0069/2020 granted to the Associate Laboratory ARNET. Joaquina Pinheiro acknowledges the Integrated Programme of SR&TD “Smart Valorization of Endogenous Marine Biological Resources Under a Changing Climate” (reference Centro-01-0145-FEDER-000018), co-funded by Centro 2020 program, Portugal 2020, European Union, through the European Regional Development Fund, and the project PAS—Project MAR-04.03.01-FEAMP-0106 and Co-pesca 2—MAR-01.03.02-FEAMP-0018. Wilson Fernandes thanks the financial support of Fundação para a Ciência e Tecnologia (FCT) with collaboration of Direção Geral do Ensino Superior (DGES), by “Verão com Ciência 2020”.

Keywords

Seafood Waste reduction Sustainability Preservation Heat treatment

URI

http://hdl.handle.net/10400.8/8774

Citation

Pinheiro, J.; Fernandes,W.; Sá, H.; Bernardino, R.; Leandro, S.M.; Ganhão, R. Adding Value to Stalked Barnacles from Berlengas Nature Reserve (Portugal) by the Development of a New Food. Sustainability 2023, 15, 3149. https://doi.org/10.3390/su15043149