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