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Evaluation of the preservative capacity of Brassica oleracea var. Acephala extract in a bakery product.
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Orientador(es)
Resumo(s)
Over the years, the consumer’s preference for more natural and healthier products have been noticed. These changes have led the industry and scientific community to focus on finding possible ingredients that can act as substitutes for synthetic preservatives in food products. In this context, the objective of this study was to evaluate the effect of a natural ingredient obtained from Brassica oleracea var. Acephala biowastes as a substitute for synthetic preservatives in milk bread. For this, a rich phenolic compound extract was obtained by maceration and then lyophilised and incorporated into the food matrix. Physical, nutritional, and microbiological parameters were evaluated at a 0 and 3 storage days, and the results were compared with a control milk bread (without additives) and milk bread with the synthetic preservative sorbic acid, which is commonly used in the food industry. The results showed that the addition of the natural ingredient increased the mineral content and had a positive effect in protecting from the growth mesophilic microorganisms in milk bread. However, an adjustment in the concentration of this ingredient is necessary, for better effectiveness in the preserving action, since in previous tests, the extract presented antioxidant and antimicrobial activity of great interest. Even so, it is possible to verify that the Brassica oleracea var. Acephala extract may be considered as a potential alternative to synthetic preservatives in bakery products.
Descrição
Palavras-chave
Biowaste Phenolic compounds Natural preservative
Contexto Educativo
Citação
Pepinelli, Ana Luísa; Oliveira, Tatiane C.G.; Caleja, Cristina; Heleno, Sandrina A; Rodrigues, Paula; Gonçalves, Odinei Hess; Oliveira, María B. P. P.; Barros, Lillian Pereira, Eliana (2023). Evaluation of the preservative capacity of Brassica oleracea var. Acephala extract in a bakery product. In International Seminar ArtiSaneFood – Biopreservation and Risk Modelling Approaches. Bragança
Editora
Instituto Politécnico de Bragança