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Evaluation of the preservative capacity of Brassica oleracea var. Acephala extract in a bakery product.

2023Documento de conferência Acesso aberto
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datacite.subject.fosEngenharia e Tecnologia::Engenharia Química
datacite.subject.sdg09:Indústria, Inovação e Infraestruturas
dc.contributor.authorPepinelli, Ana Luísa
dc.contributor.author Oliveira, Tatiane C. G.
dc.contributor.authorCaleja, Cristina
dc.contributor.authorHeleno, Sandrina A.
dc.contributor.authorRodrigues, Paula
dc.contributor.authorGonçalves, Odinei Hess
dc.contributor.authorOliveira, María B. P. P.
dc.contributor.authorBarros, Lillian
dc.contributor.authorPereira, Eliana
dc.date.accessioned2026-05-19T10:40:38Z
dc.date.available2026-05-19T10:40:38Z
dc.date.issued2023
dc.description.abstractOver 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.eng
dc.description.sponsorshipThe Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020 and UIDP/00690/2020) and SusTEC (LA/P/0007/2020), for Tatiane C.G. Oliveira. grant (2021.06046.BD) and for Sandrina A. Heleno, Eliana Pereira and Lillian Barros contracts. Conducted under the project “BIOMA - Bioeconomy integrated solutions for the mobilization of the Agro-food market” (POCI-01-0247-FEDER-046112).
dc.identifier.citationPepinelli, 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
dc.identifier.urihttp://hdl.handle.net/10198/36727
dc.language.isoeng
dc.peerreviewedno
dc.publisherInstituto Politécnico de Bragança
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions - LA/P/0007/2020
dc.relationMountain Research Center - UIDB/00690/2020
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectBiowaste
dc.subjectPhenolic compounds
dc.subjectNatural preservative
dc.titleEvaluation of the preservative capacity of Brassica oleracea var. Acephala extract in a bakery product.eng
dc.typeconference object
dspace.entity.typePublication
oaire.awardNumberLA/P/0007/2020
oaire.awardNumberUIDB/00690/2020
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions - LA/P/0007/2020
oaire.awardTitleMountain Research Center - UIDB/00690/2020
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.citation.conferenceDate2023
oaire.citation.conferencePlaceBragança
oaire.citation.endPage14
oaire.citation.startPage14
oaire.citation.titleBook of abstracts of the International Seminar ArtiSaneFood – Biopreservation and Risk Modelling Approaches
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyName Oliveira
person.familyNameCaleja
person.familyNameHeleno
person.familyNameRodrigues
person.familyNameGonçalves
person.familyNameBarros
person.familyNamePereira
person.givenNameTatiane C. G.
person.givenNameCristina
person.givenNameSandrina A.
person.givenNamePaula
person.givenNameOdinei Hess
person.givenNameLillian
person.givenNameEliana
person.identifier469085
person.identifier.ciencia-id8412-9342-DFCA
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person.identifier.orcid0000-0002-9528-8187
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-2854-6745
person.identifier.ridL-5951-2014
person.identifier.ridJ-3600-2013
person.identifier.ridQ-8017-2018
person.identifier.scopus-author-id36514202500
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person.identifier.scopus-author-id9335958400
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id55938912300
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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