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Extension of Poultry Meat Shelf Life Using Cynara cardunculus L. Leaf Extracts as a Natural Preservative
Publication . Barbosa, Cássia H.; Andrade, Mariana A.; Vilarinho, Fernanda; Silva, Ana Sanches; Fernando, Ana Luísa; DQ - Departamento de Química; MEtRICS - Centro de Engenharia Mecânica e Sustentabilidade de Recursos; MDPI - Multidisciplinary Digital Publishing Institute
Food additives are used to prevent food spoilage and extend its shelf life. However, concerns regarding the potential health implications associated with some synthetic additives have prompted research efforts aimed at identifying natural alternatives, such as plant extracts. Cynara cardunculus L. (cardoon) is known for its antimicrobial and antioxidant properties. The aim of this study was to evaluate the capability of ethanolic food-grade extracts from cultivated cardoon and globe artichoke leaves to preserve poultry breast meat during refrigerated storage. A total of seven treatment groups were tested: one control group (no extract) and six active groups with 0.5%, 1%, and 2% (w/w) of either cultivated cardoon or globe artichoke leaf extracts. Lipid oxidation, moisture, colour, pH, acidity, and microbial growth were assessed in poultry meat samples over 15 days. Both extracts were effective in extending shelf life, up to 11 days, by delaying lipid oxidation and microbial growth. Cardoon extract (1% w/w) displayed superior antimicrobial efficacy, maintaining microbial counts below 5 Log CFU/g meat until day 15, compared to the control. Cultivated cardoon leaf extract proves promising as a natural antimicrobial and antioxidant, extending the shelf life of poultry meat. This presents an opportunity to maintain the quality of meat products, aligning with consumer preferences for natural ingredients and sustainable practices.
2025-07-24Artigo científico Acesso aberto Ver mais

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Fundação para a Ciência e a Tecnologia

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Concurso de avaliação no âmbito do Programa Plurianual de Financiamento de Unidades de I&D (2017/2018) - Financiamento Base

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UIDB/00211/2020

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