Advisor(s)
Abstract(s)
Replacing artificial additives by natural compounds is a current trend in the food industry. In addition to
their preserving effect, naturally obtained ingredients often exhibit important levels of bioactivities.
Generally, plant species represent better sources of natural ingredients, since their compounds are less
prone to causing unpleasant taste or odour. Chestnut male flower (CMF) was reported to have high antioxidant
and antimicrobial activities. Hence, it was tested as an alternative to potassium sorbate in the
most treasured Portuguese delicacy: “pastel de nata”. Different nutritional, chemical, physical and bioactive
parameters were compared in two different periods: baking day and two days after baking. All
samples presented similar nutritional and chemical profiles, but those added with CMF revealed higher
contents of reducing agents and radical scavengers. Accordingly, the newly obtained formulation is
expected to have better effects on consumers’ health, maintaining the chemical characteristics, besides
rendering a novel, economically profitable, application to CMF.
Description
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Pedagogical Context
Citation
Caleja, Cristina; Barros, Lillian; Barreira, João C.M.; Soković, Marina; Calhelha, Ricardo C.; Bento, Albino; Oliveira, M. Beatriz P.P.; Ferreira, Isabel C.F.R. (2020). Castanea sativa male flower extracts as an alternative additive in the Portuguese pastry delicacy "pastel de nata". Food and Function. ISSN 2042-6496. 11, p. 2208-2217