Use of Black Pepper Essential Oil to Produce a Healthier Chicken Pâté
This study aims to explore the effect of using black pepper essential oil (BPEO) to produce a healthier chicken pâté. Four different formulations were produced: a control formulation without back pepper and three with increasing BPEO contents. To test the effect of using BPEO, physiochemical analyse...
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2025-02-01
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| author | Sandra S. Q. Rodrigues Ana Leite Lia Vasconcelos Etelvina Pereira Natália L. Seixas Leticia Estevinho Alfredo Teixeira |
| author_facet | Sandra S. Q. Rodrigues Ana Leite Lia Vasconcelos Etelvina Pereira Natália L. Seixas Leticia Estevinho Alfredo Teixeira |
| author_sort | Sandra S. Q. Rodrigues |
| collection | DOAJ |
| description | This study aims to explore the effect of using black pepper essential oil (BPEO) to produce a healthier chicken pâté. Four different formulations were produced: a control formulation without back pepper and three with increasing BPEO contents. To test the effect of using BPEO, physiochemical analyses were performed at two different moments, 8 and 21 days after production. Microbiological analyses were performed 2, 9, 16, and 23 days after production. Sensory analysis to evaluate the pleasantness of the pâtés to consumers was performed 21 days after production. Finally, total phenol and flavonoid content and antioxidant activity were evaluated. Results show no significant physicochemical differences. Pâtés with no BPEO or black garlic were the most pleasant, but 0.3 or 0.5% of BPEO were not significantly less appreciated, while 1% of the EO caused a decrease in taste and global appreciation. The higher the BPEO content, the higher the phenol content, antioxidant (with an increase from 1.58 to 2.27 mg eq. Fe II/g of sample, in the Control at T23 and V3 at T23, respectively), and microbial activity (with total mesophiles count reduction from 5.91 to 5.21 log CFU/g sample in V3 from T9 to T16). The use of 1% of BPEO showed a significant effect on the reduction in mesophile counts for at least two weeks. These results highlight the potential for optimizing BPEO or black garlic content to ensure both consumer acceptance and enhanced functional properties. While further analysis will help pinpoint the best formulation, the current findings are a promising step towards achieving an optimal balance. |
| format | Article |
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| language | English |
| publishDate | 2025-02-01 |
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| series | Applied Sciences |
| spelling | doaj-art-dd1cce5c54254c4cb4d423ee95c6bde42025-08-20T02:44:36ZengMDPI AGApplied Sciences2076-34172025-02-01154173310.3390/app15041733Use of Black Pepper Essential Oil to Produce a Healthier Chicken PâtéSandra S. Q. Rodrigues0Ana Leite1Lia Vasconcelos2Etelvina Pereira3Natália L. Seixas4Leticia Estevinho5Alfredo Teixeira6CIMO, LA SusTEC, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCIMO, LA SusTEC, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCIMO, LA SusTEC, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCIMO, LA SusTEC, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCIMO, LA SusTEC, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCIMO, LA SusTEC, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCIMO, LA SusTEC, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalThis study aims to explore the effect of using black pepper essential oil (BPEO) to produce a healthier chicken pâté. Four different formulations were produced: a control formulation without back pepper and three with increasing BPEO contents. To test the effect of using BPEO, physiochemical analyses were performed at two different moments, 8 and 21 days after production. Microbiological analyses were performed 2, 9, 16, and 23 days after production. Sensory analysis to evaluate the pleasantness of the pâtés to consumers was performed 21 days after production. Finally, total phenol and flavonoid content and antioxidant activity were evaluated. Results show no significant physicochemical differences. Pâtés with no BPEO or black garlic were the most pleasant, but 0.3 or 0.5% of BPEO were not significantly less appreciated, while 1% of the EO caused a decrease in taste and global appreciation. The higher the BPEO content, the higher the phenol content, antioxidant (with an increase from 1.58 to 2.27 mg eq. Fe II/g of sample, in the Control at T23 and V3 at T23, respectively), and microbial activity (with total mesophiles count reduction from 5.91 to 5.21 log CFU/g sample in V3 from T9 to T16). The use of 1% of BPEO showed a significant effect on the reduction in mesophile counts for at least two weeks. These results highlight the potential for optimizing BPEO or black garlic content to ensure both consumer acceptance and enhanced functional properties. While further analysis will help pinpoint the best formulation, the current findings are a promising step towards achieving an optimal balance.https://www.mdpi.com/2076-3417/15/4/1733chickenpâtésolive oilblack pepper oilblack garlic |
| spellingShingle | Sandra S. Q. Rodrigues Ana Leite Lia Vasconcelos Etelvina Pereira Natália L. Seixas Leticia Estevinho Alfredo Teixeira Use of Black Pepper Essential Oil to Produce a Healthier Chicken Pâté Applied Sciences chicken pâtés olive oil black pepper oil black garlic |
| title | Use of Black Pepper Essential Oil to Produce a Healthier Chicken Pâté |
| title_full | Use of Black Pepper Essential Oil to Produce a Healthier Chicken Pâté |
| title_fullStr | Use of Black Pepper Essential Oil to Produce a Healthier Chicken Pâté |
| title_full_unstemmed | Use of Black Pepper Essential Oil to Produce a Healthier Chicken Pâté |
| title_short | Use of Black Pepper Essential Oil to Produce a Healthier Chicken Pâté |
| title_sort | use of black pepper essential oil to produce a healthier chicken pate |
| topic | chicken pâtés olive oil black pepper oil black garlic |
| url | https://www.mdpi.com/2076-3417/15/4/1733 |
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