72 documents found, page 1 of 8
Modification of acorn starch structure and properties by high hydrostatic pressure
Castro, Luís M. G.; Caço, Ana I.; Pereira, Carla F.; Sousa, Sérgio C.; Brassesco, María E.; Machado, Manuela; Ramos, Óscar L.Despite being rich in starch, over half of acorn production is undervalued. High hydrostatic pressure was used to modify the properties of Q. pyrenaica (0.1 and 460 MPa for 20 min) and Q. robur (0.1 and 333 MPa for 17.4 min) acorn starches to obtain high-valued ingredients. Pressure significantly altered the span distribution and heterogeneity of the acorn starch granules depending on the species, but their mor...
Valorization of resistant starch from acorns as a new ingredient for chocolate ...
Castro, Luís M. G.; Sousa, Sérgio C.; Machado, Manuela; Alexandre, Elisabete M. C.; Saraiva, Jorge A.; Pintado, ManuelaAim: Despite being a fruit rich in resistant starch, acorns remain undervalued. Resistant starch is known to improve food acceptability when compared to traditional insoluble fibers, and recent research suggests the usage of acorn starch as an additive in fermented yogurt and milk products. Furthermore, non-thermal technologies such as high hydrostatic pressure and pulsed electric field can produce clean-labell...
Modification of acorn starch structure and properties by high hydrostatic pressure
Castro, Luís M. G.; Caço, Ana I.; Pereira, Carla F.; Sousa, Sérgio C.; Brassesco, María E.; Machado, Manuela; Ramos, Óscar L.Despite being rich in starch, over half of acorn production is undervalued. High hydrostatic pressure was used to modify the properties of Q. pyrenaica (0.1 and 460 MPa for 20 min) and Q. robur (0.1 and 333 MPa for 17.4 min) acorn starches to obtain high-valued ingredients. Pressure significantly altered the span distribution and heterogeneity of the acorn starch granules depending on the species, but their mor...
Properties of fermented beverages from food wastes/by-products
Alexandre, Elisabete M. C.; Aguiar, Nuno F. B.; Voss, Glenise B.; Pintado, Manuela E.Current global research aims to explore the key role of diet and understand the benefits of a balanced diet. Furthermore, many authors have pointed to the added value of by-products as a solution to make food production chains more environmentally and economically sustainable. By-products emerge as an alternative matrix to fermentation, and the fermentation process has the potential to transform by-products int...
Potentialities of the extraction technologies and use of bioactive compounds fr...
Machado, Adriana Rodrigues; Atatoprak, Tugba; Santos, Joana; Alexandre, Elisabete M. C.; Pintado, Manuela Estevez; Paiva, Jorge A.P.; Nunes, JoãoAgro-industrial by-products and by-products from the wine industry (pomace, peels, leaves, stems, and seeds) represent a potential economic interest because they are usually relevant natural sources of bioactive compounds, which may present significant biological activities related to human health and well-being. This article aims to review wine and winery industry by-products as potential natural sources of an...
Effect of high-pressure processing to improve the safety and quality of an Quer...
Sardão, Rita; Amaral, Renata A.; Alexandre, Elisabete M. C.; Saraiva, Jorge A.; Pintado, ManuelaThe development of an acorn beverage can be an opportunity to increase the intake of bioactive compounds and add value to Quercus acorn. However, unprocessed plant-based beverages have a very short shelf-life and thermal treatments affect their overall quality. High-pressure processing (HPP) emerges as a possible solution to better retain nutritional properties and sensorial quality and extend shelf-life. This ...
Emergent technologies for the extraction of antioxidants from prickly pear peel...
Alexandre, Elisabete M. C.; Coelho, Marta C.; Ozcan, Kardelen; Pinto, Carlos A.; Teixeira, José A.; Saraiva, Jorge A.; Pintado, ManuelaPhenolic compounds are important bioactive compounds identified in prickly pear peel that have important antioxidant and antimicrobial properties. However, conventional thermal extraction methods may reduce their bioactivity, and technologies such as high pressure (HP) and ohmic heating (OH) may help preserve them. In this study, both technologies were analyzed, individually and combined (250/500 MPa; 40/70◦C; ...
Emergent technologies for the extraction of antioxidants from prickly pear peel...
Alexandre, Elisabete M. C.; Coelho, Marta C.; Ozcan, Kardelen; Pinto, Carlos A.; Teixeira, J. A.; Saraiva, Jorge A.; Pintado, ManuelaPhenolic compounds are important bioactive compounds identified in prickly pear peel that have important antioxidant and antimicrobial properties. However, conventional thermal extraction methods may reduce their bioactivity, and technologies such as high pressure (HP) and ohmic heating (OH) may help preserve them. In this study, both technologies were analyzed, individually and combined (250/500 MPa; 40/70 °C;...
Fortification of carrot juice with a high-pressure-obtained pomegranate peel ex...
Trigo, João P.; Alexandre, Elisabete M. C.; Oliveira, Ana; Saraiva, Jorge A.; Pintado, ManuelaHigh-pressure extraction was used to produce pomegranate peel extract, later incorporated in carrot juice. Chemical, microbiological and sensorial analyses were performed during storage to untreated, high-pressure and thermally processed juices incorporating pomegranate peel extract. Fortified juices showed lower counts for mesophiles and psychrophiles than the nonfortified ones (P < 0.05). Total phenolic and h...
Study of viability of high pressure extract from pomegranate peel to improve ca...
Trigo, João P.; Alexandre, Elisabete M. C.; Silva, Sara; Costa, Eduardo; Saraiva, Jorge A.; Pintado, ManuelaExtracts from fruit processing by-products usually present high amounts of bioactive compounds with several important activities such as antioxidant and antimicrobial capacities. In this work we studied (i) the cytotoxicity profile of pomegranate peel extract and (ii) safety and quality aspects after incorporating this extract in carrot juice – a beverage with low antioxidant potential and highly prone to micro...