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Development of a natural preservative based on catechin and derivatives from plant origin

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dc.contributor.authorAlbuquerque, Bianca R.
dc.contributor.authorPrieto Lage, Miguel A.
dc.contributor.authorPereira, Celeide
dc.contributor.authorBarros, Lillian
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2017-01-13T11:08:27Z
dc.date.available2017-01-13T11:08:27Z
dc.date.issued2016
dc.description.abstractThe controversy and ambiguity related with chemical additives, allied to the sporadic scares, have paved the way for natural additives to gain interest and funding. Today, most consumers prefer foods added with natural additives, which is seen by the food industry as an opportunity to find new and more efficient natural‐based solutions. Polyphenols constitute some of the most interesting groups of natural compounds in the vegetable kingdom and due to their antioxidant capacity, they have been used to develop natural additives in the class of preservatives. They can be added as plant extracts, taking advantage of the synergistic effects between compounds, or as individual molecules. Catechin, a widely known flavon‐3‐ol, is also known for its antioxidant activity. The discovery of new alternative sources of natural additives is also a very important topic, therefore the aim of this study was to obtain an extract enriched in catechins (natural preservative), from fruits of Arbutus unedo L., as an alternative source to the already well studied Camellia sinensis (L.) Kuntze. However, the catechin stability during the extraction and storage processes requires essential conditions that need to be examined cautiously. Therefore, a stability study of the enriched catechin extract powder was performed, evaluating the main affecting conditions involved in the obtaining and storage of the extract and its stability in mimitized food matrices. To determine these effects three main variables (time, temperature and pH) affecting catechin function were considered, being the catechin content monitored by HPLC‐DAD. Mechanistic and phenomenological equations were used to describe the responses and optimal conditions for catechin stability. Overall, with this study the best stability conditions for catechin enriched extracts were established (information protected by a submitted patent) in order to allow its use as a natural preserver by the food industry.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support to CIMO and L. Barros (SFRH/BPD/107855/2015).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationAlbuquerque, Bianca; Prieto, M.A.; Pereira, Celeide; Barros, Lillian; Ferreira, Isabel C.F.R. (2016). Development of a natural preservative based on catechin and derivatives from plant origin. In I International Conference on Research for Sustainable Development in Mountain Regions: Book of Abstracts. Bragança. ISBN 978‐972‐745‐214‐9pt_PT
dc.identifier.isbn978‐972‐745‐214‐9
dc.identifier.urihttp://hdl.handle.net/10198/13764
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationProviding industry and consumers with new alternative sources of natural additives from plant origin in the classes of preservatives and colouring agents: extraction, purification, stabilization and product development
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.titleDevelopment of a natural preservative based on catechin and derivatives from plant originpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleProviding industry and consumers with new alternative sources of natural additives from plant origin in the classes of preservatives and colouring agents: extraction, purification, stabilization and product development
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F107855%2F2015/PT
oaire.citation.conferencePlaceBragançapt_PT
oaire.citation.titleI International Conference on Research for Sustainable Development in Mountain Regionspt_PT
person.familyNameAlbuquerque
person.familyNamePrieto Lage
person.familyNameBarros
person.familyNameFerreira
person.givenNameBianca R.
person.givenNameMiguel A.
person.givenNameLillian
person.givenNameIsabel C.F.R.
person.identifier107688
person.identifier469085
person.identifier144781
person.identifier.ciencia-id621C-B603-7519
person.identifier.ciencia-id221E-1E00-AB74
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0003-4109-7921
person.identifier.orcid0000-0002-3513-0054
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridG-4516-2011
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id57192311941
person.identifier.scopus-author-id35937495700
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublicationc74e6f34-eab8-47bc-906b-dafb96b9f473
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