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A new insight on cardoon: Exploring new uses besides cheese making with a view to zero waste

2020-05-02Recensão Acesso aberto
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dc.contributor.authorBarbosa, Cássia H.
dc.contributor.authorAndrade, Mariana A.
dc.contributor.authorVilarinho, Fernanda
dc.contributor.authorCastanheira, Isabel
dc.contributor.authorFernando, Ana Luísa
dc.contributor.authorLoizzo, Monica Rosa
dc.contributor.authorSilva, Ana Sanches
dc.contributor.institutionMEtRICS - Centro de Engenharia Mecânica e Sustentabilidade de Recursos
dc.contributor.institutionDCTB - Departamento de Ciências e Tecnologia da Biomassa (ex-GDEH)
dc.contributor.pblMDPI - Multidisciplinary Digital Publishing Institute
dc.date.accessioned2021-04-07T22:16:08Z
dc.date.available2021-04-07T22:16:08Z
dc.date.issued2020-05-02
dc.descriptionUIDB/04077/2020 UIDB/00211/2020.
dc.description.abstractCardoon, Cynara cardunculus L., is a perennial plant whose flowers are used as vegetal rennet in cheese making. Cardoon is native from the Mediterranean area and is commonly used in the preparation of salads and soup dishes. Nowadays, cardoon is also being exploited for the production of energy, generating large amount of wastes, mainly leaves. These wastes are rich in bioactive compounds with important health benefits. The aim of this review is to highlight the main properties of cardoon leaves according to the current research and to explore its potential uses in different sectors, namely the food industry. Cardoon leaves are recognized to have potential health benefits. In fact, some studies indicated that cardoon leaves could have diuretic, hepato-protective, choleretic, hypocholesterolemic, anti-carcinogenic, and antibacterial properties. Most of these properties are due to excellent polyphenol profiles, with interesting antioxidant and antimicrobial activities. These findings indicate that cardoon leaves can have new potential uses in different sectors, such as cosmetics and the food industry; in particular, they can be used for the preparation of extracts to incorporate into active food packaging. In the future, these new uses of cardoon leaves will allow for zero waste of this crop.en
dc.description.versionpublishersversion
dc.description.versionpublished
dc.format.extent817091
dc.identifier.doi10.3390/foods9050564
dc.identifier.otherPURE: 28047485
dc.identifier.otherPURE UUID: 98c35d0d-66a6-4b1f-86d1-214fa6b202d2
dc.identifier.otherScopus: 85084296994
dc.identifier.otherPubMed: 32370268
dc.identifier.otherPubMedCentral: PMC7278730
dc.identifier.otherWOS: 000542281300008
dc.identifier.urihttp://hdl.handle.net/10362/115146
dc.identifier.urlhttps://www.scopus.com/pages/publications/85084296994
dc.language.isoeng
dc.peerreviewedyes
dc.subjectAntimicrobial activity
dc.subjectAntioxidant activity
dc.subjectBy-products
dc.subjectCardoon leaves
dc.subjectCynara cardunculus L
dc.subjectFood Science
dc.subjectMicrobiology
dc.subjectHealth(social science)
dc.subjectHealth Professions (miscellaneous)
dc.subjectPlant Science
dc.subjectSDG 12 - Responsible Consumption and Production
dc.titleA new insight on cardoon: Exploring new uses besides cheese making with a view to zero wasteen
dc.typereview
degois.publication.issue5
degois.publication.titleFoods
degois.publication.volume9
dspace.entity.typePublication
rcaap.rightsopenAccess

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