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Use of Black Pepper Essential Oil to Produce a Healthier Chicken Pâté

2025Journal article Open access
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datacite.subject.fosCiências Agrárias::Biotecnologia Agrária e Alimentar
datacite.subject.sdg02:Erradicar a Fome
datacite.subject.sdg12:Produção e Consumo Sustentáveis
datacite.subject.sdg03:Saúde de Qualidade
dc.contributor.authorRodrigues, Sandra
dc.contributor.authorLeite, Ana
dc.contributor.authorVasconcelos, Lia
dc.contributor.authorPereira, Etelvina
dc.contributor.authorSeixas, Natália
dc.contributor.authorEstevinho, Letícia M.
dc.contributor.authorTeixeira, Alfredo
dc.date.accessioned2025-04-07T11:16:11Z
dc.date.available2025-04-07T11:16:11Z
dc.date.issued2025
dc.description.abstractThis study aims to explore the effect of using black pepper essential oil (BPEO) to produce a healthier chicken pâté. Four different formulations were produced: a control formulation without back pepper and three with increasing BPEO contents. To test the effect of using BPEO, physiochemical analyses were performed at two different moments, 8 and 21 days after production. Microbiological analyses were performed 2, 9, 16, and 23 days after production. Sensory analysis to evaluate the pleasantness of the pâtés to consumers was performed 21 days after production. Finally, total phenol and flavonoid content and antioxidant activity were evaluated. Results show no significant physicochemical differences. Pâtés with no BPEO or black garlic were the most pleasant, but 0.3 or 0.5% of BPEO were not significantly less appreciated, while 1% of the EO caused a decrease in taste and global appreciation. The higher the BPEO content, the higher the phenol content, antioxidant (with an increase from 1.58 to 2.27 mg eq. Fe II/g of sample, in the Control at T23 and V3 at T23, respectively), and microbial activity (with total mesophiles count reduction from 5.91 to 5.21 log CFU/g sample in V3 from T9 to T16). The use of 1% of BPEO showed a significant effect on the reduction in mesophile counts for at least two weeks. These results highlight the potential for optimizing BPEO or black garlic content to ensure both consumer acceptance and enhanced functional properties. While further analysis will help pinpoint the best formulation, the current findings are a promising step towards achieving an optimal balance.por
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES (PIDDAC) to CIMO (UIDB/00690/2020 and UIDP/00690/2020) and SusTEC (LA/P/0007/2020) and to the Laboratory of Carcass and Meat Quality of the Agriculture School of Polytechnic Institute of Bragança ‘Cantinho do Alfredo’.
dc.identifier.citationRodrigues, Sandra; Leite, Ana; Machado Vasconcelos, Lia; Pereira, Etelvina; Seixas, Natália L.; Estevinho, Letícia; Teixeira, Alfredo (2025). Use of Black Pepper Essential Oil to Produce a Healthier Chicken Pâté. Applied Sciences. ISSN 2076-3417. 15:4, p. 1-20
dc.identifier.doi10.3390/app15041733
dc.identifier.issn2076-3417
dc.identifier.urihttp://hdl.handle.net/10198/34392
dc.language.isoeng
dc.peerreviewedyes
dc.publisherMDPI
dc.relationMountain Research Center
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
dc.relation.ispartofApplied Sciences
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectChicken
dc.subjectPâtés
dc.subjectOlive oil
dc.subjectBlack pepper oil
dc.subjectBlack garlic
dc.titleUse of Black Pepper Essential Oil to Produce a Healthier Chicken Pâté
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
oaire.citation.endPage20
oaire.citation.issue4
oaire.citation.startPage1
oaire.citation.titleApplied Sciences
oaire.citation.volume15
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.affiliation.nameInstituto Politécnico de Bragança
person.familyNameRodrigues
person.familyNameLeite
person.familyNameVasconcelos
person.familyNameSeixas
person.familyNameEstevinho
person.familyNameTeixeira
person.givenNameSandra
person.givenNameAna
person.givenNameLia
person.givenNameNatália
person.givenNameLetícia M.
person.givenNameAlfredo
person.identifier2638674
person.identifier958487
person.identifier.ciencia-id651F-D964-32E1
person.identifier.ciencia-id1C15-1046-A5B0
person.identifier.ciencia-id2015-35EF-B2C9
person.identifier.ciencia-idC816-E8C4-7D3F
person.identifier.ciencia-idBA14-09D6-A406
person.identifier.ciencia-id2A1A-FF0C-185B
person.identifier.orcid0000-0003-3301-1729
person.identifier.orcid0000-0002-4480-724X
person.identifier.orcid0009-0003-1035-5622
person.identifier.orcid0000-0002-9249-1948
person.identifier.orcid0000-0003-4607-4796
person.identifier.ridC-6486-2008
person.identifier.ridG-4118-2011
person.identifier.scopus-author-id14048942500
person.identifier.scopus-author-id57224659068
person.identifier.scopus-author-id6506577664
person.identifier.scopus-author-id56195849200
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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