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Quince peel as a natural food preservative: a renewable alternative in times of scarcity

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dc.contributor.authorPereira, Alexis
dc.contributor.authorAñibarro-Ortega, Mikel
dc.contributor.authorDias, Maria Inês
dc.contributor.authorCírić, Ana
dc.contributor.authorMandim, Filipa
dc.contributor.authorSoković, Marina
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorPinela, José
dc.contributor.authorBarros, Lillian
dc.date.accessioned2022-07-14T13:46:44Z
dc.date.available2022-07-14T13:46:44Z
dc.date.issued2022
dc.description.abstractThe resources on our planet are finite and limited. Still, more and more waste is being produced worldwide. In this sense, it is essential to acquire circularity and "zero waste" approaches to move from the current environmentally unsustainable agri-food system to a more sustainable practice. Quince (Cydonia oblonga Mill.) is usually peeled and processed into food products, such as jam and marmalade, while the peel is discarded as a by-product1. Despite this, quince peel has been reported to be rich in phenolic compounds and organic acids with antioxidant and antimicrobial properties2,3. This work was carried out in order to characterize and promote the upcycling of this plant matrix as a functional food ingredient. Dry quince peel powder was subjected to dynamic hydroethanolic maceration (DHM) and hot water extraction (HWE), and both extracts were characterized for their profile of phenolic compounds (HPLC-DAD-ESI/MSn) and organic acids (UFLC-PDA) and ability to inhibit lipid peroxidation, haemolytic oxidation, and growth of foodborne bacteria and fungi. Flavan-3-ols were the predominant phenolic compounds in the DHM (56.6%) and HWE (47.8%) extracts. Additionally, five caffeoylquinic acids and two flavonol glycosides were also identified. Quinic and malic acids were the main organic acids. The DHM extract was the most antioxidant and presented better antimicrobial effects, which agreed with the flavan-3-ol contents. Furthermore, the solid residue remaining after extraction was valorised as a source of fibre. Overall, both quince peel extracts could be used in the formulation of novel ingredients for further applications in food and pharmaceutical products.pt_PT
dc.description.sponsorshipWe would like to thank the Foundation for Science and Technology (FCT, Portugal) for the PhD studentships granted to M. Añibarro-Ortega (2020.06297.BD) and F. Mandim (SFRH/BD/146614/2019), and the contracts of J. Pinela (CEECIND/01011/2018) through the individual scientific employment program-contract and M.I. Dias and L. Barros through the institutional scientific employment programcontract. To the Ministry of Education, Science and Technological Development of Republic of Serbia (451-03-9/2021-14/200007). Funding: This work was financially supported by the European Regional Development Fund (FEDER)-Interreg España-Portugal programme through the project TRANSCoLAB 0612_TRANS_CO_LAB_2_P and by FEDER through the Regional Operational Program North 2020, within the scope of the Project GreenHealth - Norte-01-0145-FEDER-000042. To FCT for the financial support to CIMO (UIDB/00690/2020) through national funds FCT/MCTES.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPereira, Alexis; Añibarro-Ortega, Mikel; Dias, Maria Inês; Círić, Ana; Mandim, Filipa; Soković, Marina; Ferreira, Isabel C.F.R.; Pinela, José; Barros, Lillian (2022). Quince peel as a natural food preservative: a renewable alternative in times of scarcity. In Chromatography helps in times of crisis: Webinar. Onlinept_PT
dc.identifier.urihttp://hdl.handle.net/10198/25653
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSociedade Portuguesa de Químicapt_PT
dc.relationCEECIND/01011/2018/CP1578/CT0002
dc.relationMountain Research Center
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectNatural foodpt_PT
dc.titleQuince peel as a natural food preservative: a renewable alternative in times of scarcitypt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardNumberCEECIND/01011/2018/CP1578/CT0002
oaire.awardNumberUIDB/00690/2020
oaire.awardTitleCEECIND/01011/2018/CP1578/CT0002
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND 2018/CEECIND%2F01011%2F2018%2FCP1578%2FCT0002/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.citation.conferencePlaceOnlinept_PT
oaire.citation.endPage1pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleChromatography helps in times of crisispt_PT
oaire.fundingStreamCEEC IND 2018
oaire.fundingStream6817 - DCRRNI ID
person.familyNamePereira
person.familyNameAñibarro-Ortega
person.familyNameDias
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person.givenNameAlexis
person.givenNameMikel
person.givenNameMaria Inês
person.givenNameFilipa
person.givenNameIsabel C.F.R.
person.givenNameJosé
person.givenNameLillian
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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
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