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Impact of aqueous extract of arbutus unedo fruits on limpets (Patella spp.) pâté during storage: proximate composition, physicochemical quality, oxidative stability, and microbial development

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dc.contributor.authorPinheiro, Joaquina
dc.contributor.authorRodrigues, Sidónio
dc.contributor.authorMendes, Susana
dc.contributor.authorMaranhão, Paulo
dc.contributor.authorGanhão, Rui
dc.date.accessioned2020-08-28T16:25:21Z
dc.date.available2020-08-28T16:25:21Z
dc.date.issued2020
dc.descriptionAcknowledgments: The authors gratefully acknowledge the support of Fundação para a Ciência e Tecnologia (FCT), through the strategic project UIDB/04292/2020 granted to MARE and 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 Programme, Portugal 2020, European Union, through the European Regional Development Fund. Further, the authors thank the funding through the LAPA-31-04-01-FEP-199 project “LAPA—Lapa para aquacultura e para paté” financed by PROMAR/GACoeste, act n.º 3.5, July 2012, axis of Value & Promotion of fishery.
dc.description.abstractLimpets are molluscs widely used in food diet and much appreciated in many regions. The consumption of fishery products rich in polyunsaturated fatty acids has been increasing through filleted products and restructured products. Since food oxidation is the major cause of nutritional quality deterioration in fish products, the interest in the replacement of synthetic antioxidants with natural sources, namely in the preparation of restructured animal products such as burgers, sausages and pâtés, has been increasing. Phenolic compounds from fruits and vegetables have recognised antioxidant properties and are therefore currently considered as good alternatives to synthetic antioxidants in the food industry. In this study, the effects of the extracts of Arbutus unedo fruits, at two concentration levels (3% and 6%), on proximate composition, hysicochemical properties, oxidative stability and safety of limpets pâté, during 90 days at refrigerated storage, were investigated. After processing, the addition of 3% and 6% of A. unedo extracts into limpets pâté contributed to an increase of 18% and 36% in the total phenolic content and 5% and 36% in the antioxidant capacity, respectively. During storage, the enriched limpets pâté with A. unedo fruit extracts at 6% was more efficient as an enhancer of oxidative stability, with 34% inhibition of lipid oxidation, highlighting the potential use of A. unedo fruits as a functional ingredient in the fish industry. Overall, the limpets pâté with 6% of A. unedo fruit extracts proved to be more efficient regarding microbial control, and had the lowest changes in the quality parameters such as in colour, texture and pH during 90 days at refrigerated storage.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPinheiro, J.; Rodrigues, S.; Mendes, S.; Maranhão, P.; Ganhão, R. Impact of Aqueous Extract of Arbutus unedo Fruits on Limpets (Patella spp.) Pâté during Storage: Proximate Composition, Physicochemical Quality, Oxidative Stability, and Microbial Development. Foods 2020, 9, 807pt_PT
dc.identifier.doi10.3390/foods9060807pt_PT
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10400.8/5121
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationMarine and Environmental Sciences Centre
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectStrawberry treept_PT
dc.subjectMolluscspt_PT
dc.subjectAntioxidantpt_PT
dc.subjectPhenolicpt_PT
dc.subjectColourpt_PT
dc.subjectShelf-lifept_PT
dc.titleImpact of aqueous extract of arbutus unedo fruits on limpets (Patella spp.) pâté during storage: proximate composition, physicochemical quality, oxidative stability, and microbial developmentpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMarine and Environmental Sciences Centre
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04292%2F2020/PT
oaire.citation.issue6pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume9pt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNamePinheiro
person.familyNameMendes
person.familyNameMaranhão
person.familyNameManeta Ganhão
person.givenNameJoaquina
person.givenNameSusana
person.givenNamePaulo
person.givenNameRui Manuel
person.identifier556456
person.identifier322266
person.identifier152649
person.identifier.ciencia-idB113-2D80-406B
person.identifier.ciencia-id4514-12E2-1FD9
person.identifier.ciencia-id2D19-BFB1-6217
person.identifier.ciencia-idA912-6EE7-609F
person.identifier.orcid0000-0001-9319-2651
person.identifier.orcid0000-0001-9681-3169
person.identifier.orcid0000-0001-5718-0880
person.identifier.orcid0000-0003-4814-3177
person.identifier.ridB-3427-2015
person.identifier.scopus-author-id25228814000
person.identifier.scopus-author-id33568138000
person.identifier.scopus-author-id7801592575
person.identifier.scopus-author-id35589782700
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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