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Novel cold and thermally pasteurized cardoon-enriched functional smoothie formulations: a zero-waste manufacturing approach

2024Journal article Open access
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dc.contributor.authorMandim, Filipa
dc.contributor.authorPetropoulos, Spyridon Α.
dc.contributor.authorPinto, Carlos A.
dc.contributor.authorHeleno, Sandrina A.
dc.contributor.authorRodrigues, Paula
dc.contributor.authorDias, Maria Inês
dc.contributor.authorSaraiva, Jorge A.
dc.contributor.authorSantos-Buelga, Celestino
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.contributor.authorPinela, José
dc.date.accessioned2024-07-23T09:26:01Z
dc.date.available2024-07-23T09:26:01Z
dc.date.issued2024
dc.description.abstractThis study investigated the potential of incorporating cardoon ( Cynara cardunculus L.) blades as bioactive and dietary fiber ingredients in vegetable/fruit-based smoothies, within a zero-waste approach. The smoothie formulations were pasteurized by high-pressure (550 MPa for 3 min, HPP) and thermal (90 degrees C for 30 s, TP) treatments and stored at 4 degrees C for 50 days. Cardoon-fortified smoothies exhibited higher viscosity, darker color, increased phenolic compound levels, and greater anti-inflammatory and antioxidant activities. Furthermore, the cardoon blade ingredients contributed to a more stable dietary fiber content throughout the smoothies ' shelf-life. HPP-processed smoothies did not contain sucrose, suggesting enzymatic activity that resulted in sucrose hydrolysis. All beverage formulations had low or no microbial growth within European limits. In conclusion, the fortification of smoothies with cardoon blades enhanced bioactive properties and quality attributes during their shelf-life, highlighting the potential of this plant material as a potential functional food ingredient in a circular economy context.pt_PT
dc.description.sponsorshipThis work was supported by national funds through FCT/MCTES (PIDDAC): CIMO, UIDB/00690/2020 (DOI: 10.54499/UIDB/00690/2020) and UIDP/00690/2020 (DOI: 10.54499/UIDP/00690/2020); and SusTEC, LA/P/0007/2020 (DOI: 10.54499/LA/P/0007/2020). National funding by FCT, through the individual PhD research grant (SFRH/BD/146614/2019) of F. Mandim and the scientific employment program-contract with M.I. Dias (CEEC-INST), S.A. Heleno (CEEC-INST), L. Barros (CEEC-INST), and J. Pinela (10.54499/CEECIND/01011/2018/CP1578/CT0002). GIP-USAL received financial support from Junta de Castilla y Leon (Spain) through Project S093P20 and the Strategic Research Program for Units of Excellence (ref. CLU-2018-04) .pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationMandim, Filipa; Petropoulos, Spyridon A.; Pinto, Carlos A.; Heleno, Sandrina A.; Rodrigues, Paula; Dias, Maria Inês; Saraiva, Jorge A.; Santos-Buelga, Celestino; Ferreira, Isabel C.F.R.; Barros, Lillian; Pinela, José (2024). Novel cold and thermally pasteurized cardoon-enriched functional smoothie formulations: a zero-waste manufacturing approach. Food Chemistry. ISSN 0308-8146. 456, p. 1-11pt_PT
dc.identifier.doi10.1016/j.foodchem.2024.139945pt_PT
dc.identifier.eissn1873-7072
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10198/30062
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
dc.relationIntegrated strategies for the development of a novel functional beverage with sustainable production systems
dc.relationNot Available
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/pt_PT
dc.subjectNonthermal processingpt_PT
dc.subjectDietary fiberpt_PT
dc.subjectFunctional food ingredientpt_PT
dc.subjectZero-residuept_PT
dc.subjectShelf-life stabilitypt_PT
dc.subjectFood sustainabilitypt_PT
dc.titleNovel cold and thermally pasteurized cardoon-enriched functional smoothie formulations: a zero-waste manufacturing approachpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
oaire.awardTitleIntegrated strategies for the development of a novel functional beverage with sustainable production systems
oaire.awardTitleNot Available
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F146614%2F2019/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND 2018/CEECIND%2F01011%2F2018%2FCP1578%2FCT0002/PT
oaire.citation.endPage11pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleFood Chemistrypt_PT
oaire.citation.volume456pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamCEEC IND 2018
person.familyNameMandim
person.familyNameHeleno
person.familyNameRodrigues
person.familyNameDias
person.familyNameFerreira
person.familyNameBarros
person.familyNamePinela
person.givenNameFilipa
person.givenNameSandrina A.
person.givenNamePaula
person.givenNameMaria Inês
person.givenNameIsabel C.F.R.
person.givenNameLillian
person.givenNameJosé
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person.identifier.ciencia-id9418-CF95-9919
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id771C-2B43-B108
person.identifier.orcid0000-0002-6494-2326
person.identifier.orcid0000-0001-7224-1098
person.identifier.orcid0000-0002-3789-2730
person.identifier.orcid0000-0001-8744-7814
person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0001-7523-1637
person.identifier.ridL-5951-2014
person.identifier.ridM-8242-2013
person.identifier.ridE-8500-2013
person.identifier.ridJ-3600-2013
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project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
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
project.funder.nameFundação para a Ciência e a Tecnologia
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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