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Development and Characterization of Functional Cookies Enriched with Chestnut Shells Extract as Source of Bioactive Phenolic Compounds

2023Journal article Open access
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dc.contributor.authorPinto, Diana
dc.contributor.authorMoreira, Manuela M.
dc.contributor.authorVieira, Elsa F.
dc.contributor.authorŠvarc-Gajić, Jaroslava
dc.contributor.authorVallverdú-Queralt, Anna
dc.contributor.authorBrezo-Borjan, Tanja
dc.contributor.authorDelerue-Matos, Cristina
dc.contributor.authorRodrigues, Francisca
dc.date.accessioned2023-03-15T10:28:39Z
dc.date.available2023-03-15T10:28:39Z
dc.date.issued2023
dc.description.abstractChestnut (Castanea sativa) shells (CSs), an undervalued agro-industrial biowaste, have arisen as a source of bioactive compounds with promising health-promoting effects. This study attempted, for the first time, to develop a functional food, namely cookies, using a CS extract obtained by an eco-friendly technology (subcritical water extraction). The cookies were characterized regarding their nutritional composition, total phenolic and flavonoid contents (TPC and TFC, respectively), antioxidant/antiradical activities, phenolic profile, and sensory evaluation. The results demonstrated that the CS-extract-enriched cookies were mainly composed of carbohydrates (53.92% on dry weight (dw)), fat (32.62% dw), and fiber (5.15% dw). The phenolic profile outlined by HPLC-PDA revealed the presence of phenolic acids, flavonoids, and hydrolysable tannins, attesting to the high TPC and TFC. The in vitro antioxidant/antiradical effects proved the bioactivity of the functional cookies, while the sensory evaluation unveiled excellent scores on all attributes (≥6.25). The heatmap diagram corroborated strong correlations between the TPC and antioxidant/antiradical properties, predicting that the appreciated sensory attributes were closely correlated with high carbohydrates and phenolic compounds. This study encourages the sustainable recovery of antioxidants from CSs and their further employment as an active nutraceutical ingredient in functional cookies.pt_PT
dc.description.sponsorshipThis work received financial support from national funds (UIDB/50006/2020), project PTDC/ASP-AGR/29277/2017-Castanea sativa shells as a new source of active ingredients for Functional Food and Cosmetic applications: a sustainable approach, and project 5537 DRI, Sérvia 2020/21 from the Portuguese-Serbia Bilateral Cooperation-Development of functional foods, incorporating a chestnut shell extract obtained by subcritical water, supported by national funds by FCT/MCTES and co-supported by Fundo Europeu de Desenvolvimento Regional (FEDER) throughout COMPETE 2020-Programa Operacional Competitividade e Internacionalização (POCI-01-0145-FEDER-029277). Authors also thanks the project SYSTEMIC “an integrated approach to the challenge of sustainable food systems: adaptive and mitigatory strategies to address climate change and malnutrition“. The Knowledge hub on Nutrition and Food Security, has received funding from national research funding parties in Belgium (FWO), France (INRA), Germany (BLE), Italy (MIPAAF), Latvia (IZM), Norway (RCN), Portugal (FCT), and Spain (AEI) in a joint action of JPI HDHL, JPI-OCEANS and FACCE-JPI launched in 2019 under the ERA-NET ERA- HDHL (n◦ 696295). Jaroslava Švarc-Gajić and Tanja Brezo-Borjan are grateful to the Science Fund of the Republic of Serbia (Grant No. 7747845, In situ pollutants removal from waters by sustainable green nanotechnologies—CleanNanoCatalyze), and to the Ministry of education, science and technological development of the Republic of Serbia (Grant No 451-03-68/2020–14/200134).The authors kindly thank Sortegel (Sortes, Portugal) for the samples. Diana Pinto (SFRH/BD/144534/2019) is thankful for her Ph.D. grant financed by FCT/MCTES and POPH-QREN and supported by funds from European Union (EU) and Fundo Social Europeu (FSE) through Programa Operacional Regional Norte. Francisca Rodrigues (CEECIND/01886/2020), Elsa F. Vieira (CEECIND/03988/2018), and Manuela M. Moreira (CEECIND/02702/2017) are thankful for their contracts financed by FCT/MCTES—CEEC Individual 2020 Program Contract. Anna Vallverdú-Queralt thanks the Spanish Ministerio de Ciencia, Innovación y Universidades for the Ramon y Cajal contract (RYC-2016-19355). The authors kindly thank Sortegel (Sortes, Portugal) for the samples. Diana Pinto (SFRH/BD/144534/2019) is thankful for her Ph.D. grant financed by FCT/MCTES and POPHQREN and supported by funds from European Union (EU) and Fundo Social Europeu (FSE) through Programa Operacional Regional Norte. Francisca Rodrigues (CEECIND/01886/2020), Elsa F. Vieira (CEECIND/03988/2018), and Manuela M. Moreira (CEECIND/02702/2017) are thankful for their contracts financed by FCT/MCTES—CEEC Individual 2020 Program Contract. Anna VallverdúQueralt thanks the Spanish Ministerio de Ciencia, Innovación y Universidades for the Ramon y Cajal contract (RYC-2016-19355).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.3390/foods12030640pt_PT
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10400.22/22494
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationPOCI-01-0145-FEDER-029277pt_PT
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relationCastanea sativa shells as a new source of active ingredients for Functional Food and Cosmetic applications: a sustainable approach
dc.relationNot Available
dc.relationCastanea sativa shells: An industrial by-product as source of active ingredients for functional foods
dc.relation.publisherversionhttps://www.mdpi.com/2304-8158/12/3/640pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectCastanea sativapt_PT
dc.subjectFunctional foodpt_PT
dc.subjectNutritional compositionpt_PT
dc.subjectBioactivitypt_PT
dc.subjectPhenolic compoundspt_PT
dc.subjectSensory analysispt_PT
dc.titleDevelopment and Characterization of Functional Cookies Enriched with Chestnut Shells Extract as Source of Bioactive Phenolic Compoundspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardTitleCastanea sativa shells as a new source of active ingredients for Functional Food and Cosmetic applications: a sustainable approach
oaire.awardTitleNot Available
oaire.awardTitleCastanea sativa shells: An industrial by-product as source of active ingredients for functional foods
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50006%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/9471 - RIDTI/PTDC%2FASP-AGR%2F29277%2F2017/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND 2018/CEECIND%2F03988%2F2018%2FCP1545%2FCT0006/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_NORTE/SFRH%2FBD%2F144534%2F2019/PT
oaire.citation.issue3pt_PT
oaire.citation.startPage640pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume12pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream9471 - RIDTI
oaire.fundingStreamCEEC IND 2018
oaire.fundingStreamPOR_NORTE
person.familyNamePinto
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person.familyNameDelerue-Matos
person.familyNamePinto Lisboa Martins Rodrigues Sarmento
person.givenNameDiana
person.givenNameManuela M.
person.givenNamevieira
person.givenNameCristina
person.givenNameFrancisca
person.identifier.ciencia-id591C-826B-9BF4
person.identifier.ciencia-idA414-640D-9066
person.identifier.ciencia-idD41C-E7B7-92F1
person.identifier.ciencia-id9A1A-43FB-5C27
person.identifier.ciencia-id4F19-3D98-2CBA
person.identifier.orcid0000-0001-8534-3739
person.identifier.orcid0000-0003-1500-9211
person.identifier.orcid0000-0003-0301-6182
person.identifier.orcid0000-0002-3924-776X
person.identifier.orcid0000-0001-8803-0041
person.identifier.ridO-6135-2016
person.identifier.ridD-4990-2013
person.identifier.scopus-author-id56527841500
person.identifier.scopus-author-id7103289231
person.identifier.scopus-author-id24167217900
person.identifier.scopus-author-id6603741848
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
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
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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