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Natural ingredients obtained from Brassica oleracea L. waste

2022Conference object Open access
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dc.contributor.authorPascoalino, Liege
dc.contributor.authorOliveira, Tatiane C.G.
dc.contributor.authorCaleja, Cristina
dc.contributor.authorCarocho, Márcio
dc.contributor.authorRaimundo, Délio
dc.contributor.authorOliveira, Beatriz
dc.contributor.authorPereira, Eliana
dc.contributor.authorBarros, Lillian
dc.date.accessioned2022-07-14T10:47:58Z
dc.date.available2022-07-14T10:47:58Z
dc.date.issued2022
dc.description.abstractThere is a clear tendency to incorporate natural-based ingredients into food formulations, namely in products from the bakery industry. These type of ingredients have been highlighted as promising alternatives to commonly used artificial ingredients and have been well accepted by consumers due to the associations with beneficial health effects [1]. Natural ingredients, acting simultaneously as preservation and functionalization agents, due to their antioxidant and antimicrobial properties, are particularly valued when obtained from plant species, namely through the use of bio-waste [2]. The aim of this work was to obtain a new bioactive ingredient with functional properties, extracted from B. oleracea cultivars (cabbage) waste, to be incorporate in bakery products. For this, two extractions methods (heat assisted extraction, HAE and ultrasound assisted extraction, UAE) were tested. In each method, three independent variables, time (t), temperature or power (T; P) and solvent (S, % of ethanol) were combined in design of using response surface methodology (RSM). The content of total phenolic compounds, quantified through the Folin-Ciocalteu method, was the experimental response used in the optimization procedure. The polynomial models were successfully fitted to the experimental data and used to determine the optimal HAE and UAE conditions. The results obtained for the extraction by HAE showed that the maximum antioxidant activity was optimal by the S/L ratio (S/L = 49.1 g/L) and temperature (77 ºC), but for a short time (15.5 min) and with an ethanol percentage around 26.8 %. The temperature and time seem to be the least determining factors in this optimization, since the ratio and solvent percentage are the factors that most influence the extraction process. This way, it was possible to obtain an extract with total phenols averging of 19.82 mg/g. For UAE, the results showed that power appears to be one of the least important factors in the extraction of total phenols, with solvent percentage and S/L ratio being the most important factors. The optimal point was set at 458.4 W, and ratio S/L (38.36 g/L), but in the lower values of solvent percentage (42.2 %) and extraction time (19.9 min). At the optimal point, higher quantities of total phenols was predicted when compared to the ones achieved in the optimization runs, reaching 19.35 mg/g. In an overall, it was possible to observe that the UAE, using a small amount of solvent, presented a concentration of phenolic compounds similar to HAE, a conventional methodology. The extract rich in phenolic compounds will later have its antimicrobial and antioxidant capacity tested, in order to be incorporated into bakery products as a natural preservative. Thus being the main purpose of this work the replacement of artificial preservatives by natural agents.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020), for Tatiane C.G. Oliveira grant (2021.06046.BD), M. Carocho’s contract (CEECIND/00831/2018), and for L. Barros’ contract, through the institutional scientific employment program-contract. E. Pereira and C. Caleja are grateful to the BEONNAT (BBI-2019-SO1-R1 - 887917) and Healthy-PETFOOD (POCI-01-0247-FEDER-047073) projects, respectively, for their contracts. The authors are also grateful to the European Regional Development Fund (FEDER) through the Regional Operational Program North 2020, within the scope of by “BIOMA”, and GreenHealth projects and by FEDER-Interreg España-Portugal programme for financial support through the project TRANSCoLAB 0612_TRANS_CO_LAB_2_P.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPascoalino, Liege A.; Oliveira, Tatiane Cristina Gonçalves de; Caleja, Cristina; Carocho, Márcio; Raimundo, Délio; Oliveira, Maria Beatriz P.P.; Pereira, Eliana; Barros, Lillian (2022). Natural ingredients obtained from Brassica oleracea L. waste. In Trends in grain-based foods: Book of abstracts. Bragançapt_PT
dc.identifier.isbn978-972-745-299-6
dc.identifier.urihttp://hdl.handle.net/10198/25648
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherInstituto Poitécnico de Bragançapt_PT
dc.relationPOCI-01-0247-FEDER-047073pt_PT
dc.relationMountain Research Center
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectNatural ingredientspt_PT
dc.titleNatural ingredients obtained from Brassica oleracea L. wastept_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.citation.conferencePlaceBragançapt_PT
oaire.citation.endPage95pt_PT
oaire.citation.startPage95pt_PT
oaire.citation.titleTrends in grain-based foods: Book of abstractspt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNamePascoalino
person.familyName Oliveira
person.familyNameCaleja
person.familyNameCarocho
person.familyNamePereira
person.familyNameBarros
person.givenNameLiege
person.givenNameTatiane C. G.
person.givenNameCristina
person.givenNameMárcio
person.givenNameEliana
person.givenNameLillian
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person.identifier.orcid0000-0002-5769-8484
person.identifier.orcid0000-0002-8978-4547
person.identifier.orcid0000-0003-2854-6745
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridQ-8017-2018
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id36514202500
person.identifier.scopus-author-id52463229800
person.identifier.scopus-author-id55938912300
person.identifier.scopus-author-id35236343600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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