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

2023Journal article Open access
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dc.contributor.authorPinheiro, Joaquina
dc.contributor.authorFernandes, Wilson
dc.contributor.authorSá, Hugo
dc.contributor.authorBernardino, Raul
dc.contributor.authorLeandro, Sérgio Miguel
dc.contributor.authorGanhão, Rui
dc.date.accessioned2023-09-08T09:15:34Z
dc.date.available2023-09-08T09:15:34Z
dc.date.issued2023
dc.descriptionThis 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”.pt_PT
dc.description.abstractIn 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPinheiro, 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/su15043149pt_PT
dc.identifier.doi10.3390/su15043149pt_PT
dc.identifier.issn2071-1050
dc.identifier.urihttp://hdl.handle.net/10400.8/8774
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationMarine and Environmental Sciences Centre
dc.relationMarine and Environmental Sciences Centre
dc.relation.publisherversionhttps://www.mdpi.com/2071-1050/15/4/3149pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectSeafoodpt_PT
dc.subjectWaste reductionpt_PT
dc.subjectSustainabilitypt_PT
dc.subjectPreservationpt_PT
dc.subjectHeat treatmentpt_PT
dc.titleAdding value to stalked barnacles from Berlengas Nature Reserve (Portugal) by the development of a new foodpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMarine and Environmental Sciences Centre
oaire.awardTitleMarine and Environmental Sciences Centre
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04292%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F04292%2F2020/PT
oaire.citation.issue4pt_PT
oaire.citation.titleSustainabilitypt_PT
oaire.citation.volume15pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNamePinheiro
person.familyNameFernandes
person.familyNameBernardino
person.familyNameLeandro
person.familyNameManeta Ganhão
person.givenNameJoaquina
person.givenNameWilson
person.givenNameRaul
person.givenNameSergio Miguel
person.givenNameRui Manuel
person.identifier556456
person.identifier156067
person.identifier.ciencia-idB113-2D80-406B
person.identifier.ciencia-id4010-5225-08DD
person.identifier.ciencia-idA912-6EE7-609F
person.identifier.orcid0000-0001-9319-2651
person.identifier.orcid0000-0003-3819-0885
person.identifier.orcid0000-0002-7775-0614
person.identifier.orcid0000-0001-5005-3598
person.identifier.orcid0000-0003-4814-3177
person.identifier.ridA-2338-2010
person.identifier.ridM-4254-2013
person.identifier.scopus-author-id25228814000
person.identifier.scopus-author-id6603233719
person.identifier.scopus-author-id35589782700
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.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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