Adding Value to Stalked Barnacles from Berlengas Nature Reserve (Portugal) by the Development of a New Food

In this work, a new and natural food product, stalked barnacle (Pollicipes Pollicipes) pâté enriched with blackberry, was developed to valorise the rejected barnacle. To evaluate addition of blackberry fruits (Rubus ulmifolius Schott.) as preservative on quality, four sample groups were considered: negative control without synthetic additive (CTR), positive butylated hydroxytoluene (BHT), group extract (blackberry), mixture BHT (blackberry + BHT). addition, effect pasteurization (80 °C for 30 min) versus sterilization (121 quality evaluated. The bioactive evaluation expressed by total phenolic content (TPC) antiradical activity DPPH radical scavenging associated oxidative stability determined thiobarbituric acid reacting substances (TBARS) performed. impact packaging opening followed refrigerated storage (4 ± 1 °C) simulating consumer behavior at home, assessed. All heat-treated samples found microbially safe an interesting phenolic, highest ones being CTR Blackberry BHT, ranging from 58.79 55.38 mg GAE/100 g. After package it revealed superior inhibition TBARS (0.46 MDA/100 g) after 7 days compared other samples. These results state efficacy in minimizing lipid oxidation pâte. This study showed potential be valorised improve sustainability resources.