Publicação
Development of Active Packaging Based on Cynara cardunculus L. Extract to Extend Food's Shelf Life
| Resumo: | Cardoon (Cynara cardunculus L.) is a plant valued for its roles in human food, biomass production, and as a vegetable coagulant in cheese production. Its leaves, often discarded as by-products, exhibit significant biological activities, such as antioxidant and antimicrobial properties. This work aimed to formulate an active food film/coating based on whey protein, incorporating cardoon leaf extract to reduce cheese deterioration and extend its shelf life. The thesis assessed the extract's antioxidant, antibacterial, and antifungal capacities and evaluate the packaging’s mechanical and barrier properties. Subsequently, the effectiveness of the packaging was evaluated in terms of its ability to preserve cheese quality and increase its shelf life. This thesis demonstrated the potential of cardoon leaves as a valuable source of bioactive compounds. The dried cardoon leaves extract showed strong antioxidant properties, being rich in chlorogenic acid, apigenin and luteolin, as well significant antimicrobial activity. Cardoon leaves also represent a good source of dietary fibre, amino acids, and minerals. The incorporation of the cardoon extract, alone or in combination with lemon peel extract, into whey protein-based films improved their barrier and optical properties, although some reduction in mechanical properties was observed. The coatings and films were effective in maintaining cheese quality during storage. Coatings with only cardoon extract exhibited moderate antimicrobial activity, while the combination with lemon peel extract or natamycin enhanced microbial inhibition. The cardoon extract was also applied to poultry meat, effectively extending its shelf life by delaying lipid oxidation and microbial growth. These results support the hypothesis that cardoon leaf extracts can be valorised as an active compound in the development of sustainable packaging materials. By repurposing cheese industry by-products (whey protein and cardoon leaves), this work supports circular economy principles and promotes sustainability through active packaging solutions that may be applied to different food products. |
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| Autores principais: | Barbosa, Cássia Helena Vieira |
| Assunto: | Cardoon Phenolic compounds Active packaging Cheese By-products Whey protein |
| Ano: | 2025 |
| País: | Portugal |
| Tipo de documento: | tese de doutoramento |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Universidade Nova de Lisboa |
| Idioma: | inglês |
| Origem: | Repositório Institucional da UNL |
| Resumo: | Cardoon (Cynara cardunculus L.) is a plant valued for its roles in human food, biomass production, and as a vegetable coagulant in cheese production. Its leaves, often discarded as by-products, exhibit significant biological activities, such as antioxidant and antimicrobial properties. This work aimed to formulate an active food film/coating based on whey protein, incorporating cardoon leaf extract to reduce cheese deterioration and extend its shelf life. The thesis assessed the extract's antioxidant, antibacterial, and antifungal capacities and evaluate the packaging’s mechanical and barrier properties. Subsequently, the effectiveness of the packaging was evaluated in terms of its ability to preserve cheese quality and increase its shelf life. This thesis demonstrated the potential of cardoon leaves as a valuable source of bioactive compounds. The dried cardoon leaves extract showed strong antioxidant properties, being rich in chlorogenic acid, apigenin and luteolin, as well significant antimicrobial activity. Cardoon leaves also represent a good source of dietary fibre, amino acids, and minerals. The incorporation of the cardoon extract, alone or in combination with lemon peel extract, into whey protein-based films improved their barrier and optical properties, although some reduction in mechanical properties was observed. The coatings and films were effective in maintaining cheese quality during storage. Coatings with only cardoon extract exhibited moderate antimicrobial activity, while the combination with lemon peel extract or natamycin enhanced microbial inhibition. The cardoon extract was also applied to poultry meat, effectively extending its shelf life by delaying lipid oxidation and microbial growth. These results support the hypothesis that cardoon leaf extracts can be valorised as an active compound in the development of sustainable packaging materials. By repurposing cheese industry by-products (whey protein and cardoon leaves), this work supports circular economy principles and promotes sustainability through active packaging solutions that may be applied to different food products. |
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