9 documents found, page 1 of 1
Combining high pressure and electric fields towards nannochloropsis oculata eic...
Sousa, Sérgio; Carvalho, Ana P.; Pinto, Carlos A.; Amaral, Renata A.; Saraiva, Jorge A.; Pereira, Ricardo N.; Vicente, António A.; Freitas, Ana C.Nannochloropsis oculata is naturally rich in eicosapentaenoic acid (EPA). To turn this microalga into an economically viable source for commercial applications, extraction efficiency must be achieved. Pursuing this goal, emerging technologies such as high hydrostatic pressure (HHP) and moderate electric fields (MEF) were tested, aiming to increase EPA accessibility and subsequent extraction yields. The innovati...
Combining high pressure and electric fields towards Nannochloropsis oculata eic...
Sousa, Sérgio; Carvalho, Ana P.; Pinto, Carlos A.; Amaral, Renata A.; Saraiva, Jorge A.; Pereira, Ricardo Nuno Correia; Vicente, A. A.; Freitas, Ana C.Nannochloropsis oculata is naturally rich in eicosapentaenoic acid (EPA). To turn this microalga into an economically viable source for commercial applications, extraction efficiency must be achieved. Pursuing this goal, emerging technologies such as high hydrostatic pressure (HHP) and moderate electric fields (MEF) were tested, aiming to increase EPA accessibility and subsequent extraction yields. The innovati...
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 ...
Chemical-based methodologies approaches to extend the shelf life of fresh fish ...
Amaral, Renata A.; Pinto, Carlos A.; Lima, Vasco; Tavares, Jéssica; Martins, Ana P.; Fidalgo, Liliana G.; Silva, Ana M.; Gil, Maria M.; Teixeira, PaulaDue to its characteristics, fresh fish is a highly perishable food with a very short shelf-life under refrigeration. Several methods have been introduced to slow down its deterioration, such as by means of oxygen depletion of the food package (vacuum packaging), or by changing the natural atmosphere that is in contact with the fresh fish (modified atmosphere packaging), or by the use of chemicals generally reco...
Chemical-based methodologies to extend the shelf life of fresh fish: a review
Amaral, Renata A.; Pinto, Carlos A.; Lima, Vasco; Tavares, Jéssica; Martins, Ana P.; Fidalgo, Liliana G.; Silva, Ana M.; Gil, Maria M.; Teixeira, PaulaDue to its characteristics, fresh fish is a highly perishable food with a very short shelf-life under refrigeration. Several methods have been introduced to slow down its deterioration, such as by means of oxygen depletion of the food package (vacuum packaging), or by changing the natural atmosphere that is in contact with the fresh fish (modified atmosphere packaging), or by the use of chemicals generally reco...
Innovative hurdle system towards Listeria monocytogenes inactivation in a ferme...
Komora, Norton; Maciel, Cláudia; Amaral, Renata A.; Fernandes, Rui; Castro, Sónia Marília; Saraiva, Jorge A.; Teixeira, PaulaConsumers' quest for healthier, locally produced foods, renders the demand for these products increasingly prominent. The purpose of the present work was to evaluate the impact of a non-thermal multi-hurdle approach, which associated mild high hydrostatic pressure (HHP, 300 MPa), the bacteriophage Listex™ P100, and the pediocin PA-1 producing Pediococcus acidilactici HA 6111-2, as a novel minimal processing tow...
Pineapple (Ananas comosus L.) by-products valorization: novel bioingredients fo...
Santos, Diana I.; Martins, Cátia F.; Amaral, Renata A.; Brito, Luisa; Saraiva, Jorge A.; Vicente, António A.; Moldão, MargaridaPineapple is consumed on a large scale around the world due to its appreciated sensorial characteristics. The industry of minimally processed pineapple produces enormous quantities of byproducts (30–50%) which are generally undervalued. The end-of-life of pineapple by-products (PBP) can be replaced by reuse and renewal flows in an integrated process to promote economic growth by reducing consumption of natural ...
Optimization of phycobiliprotein pigments extraction from red algae Gracilaria ...
Pereira, Tatiana; Barroso, Sónia; Mendes, Susana; Amaral, Renata A.; Dias, Juliana R.; Baptista, Teresa; Saraiva, Jorge A.; Alves, Nuno; Gil, Maria M.The extraction of phycobiliprotein (PBP) pigments from red algae Gracilaria gracilis was optimized using maceration, ultrasound-assisted extraction (ultrasonic water bath and ultrasonic probe), high pressure-assisted extraction, and freeze-thaw. The experimental conditions, namely homogenization time (t1), buffer concentration (C), treatment time (t2), biomass: buffer ratio (R), and pressure (P), were optimized...
Optimization of phycobiliprotein pigments extraction from red algae Gracilaria ...
Pereira, Tatiana; Barroso, Sónia; Mendes, Susana; Amaral, Renata A.; Dias, Juliana R.; Baptista, Teresa; Saraiva, Jorge A.; Alves, Nuno M.The extraction of phycobiliprotein (PBP) pigments from red algae Gracilaria gracilis was optimized using maceration, ultrasound-assisted extraction (ultrasonic water bath and ultrasonic probe), high pressure-assisted extraction, and freeze-thaw. The experimental conditions, namely homogenization time (t1), buffer concentration (C), treatment time (t2), biomass: buffer ratio (R), and pressure (P), were optimized...