4 documents found, page 1 of 1
Nano-hydroxyapatite Pickering emulsions as edible mayonnaise-like food sauce te...
Relvas, ME; Ghirro, C; Isabel M. Martins; Lopes, B; Madalena M. Dias; Barreiro, MF; Andreia RibeiroPickering emulsions have the potential to enhance product stability and provide opportunities to create functional solutions that align with labelling requirements. The present work aims to develop Pickering emulsions stabilised by nano-hydroxyapatite (n-HAp) particles to replace traditional mayonnaises. The study addresses the effect of n-HAp solid particle concentration (5-15 wt%) and oil-water ratio (50:50, ...
Evaluating the potential of natural polymers for water-dispersible curcumin-bas...
de Rezende, SC; Ferreira, O; Santamaria-Echart, A; Madalena M. Dias; Barreiro, MFSolid dispersion (SD) technology, a strategy through which a hydrophobic compound is molecularly dispersed into a hydrophilic carrier, is raising interest in food applications to surpass natural colourants' low water solubility. Motivated by the importance of using natural solutions, five natural polymers (k-carrageenan (KC), maltodextrin (MD), Arabic gum (AG), potato starch (PS), and pectin (PC) were evaluated...
Development of colloidal lignin particles through particle design strategies an...
Colucci, G; Santamaria Echart, A; Silva, SC; Teixeira, LG; Ribeiro, A; Rodrigues, AE; Barreiro, MFColloidal lignin particles (CLPs) have increased interest as green and sustainable materials for Pickering stabilizers, with particle design being an important step towards their effective use. In this context, the antisolvent precipitation method was selected to conduct a study aiming at understanding the effect of process variables (initial lignin concentration, antisolvent pH, final ethanol concentration, an...
Optimization of microwave-assisted extraction of ergosterol from Agaricus bispo...
Heleno, SA; Prieto, MA; Barros, L; Alírio Rodrigues; Barreiro, MF; Ferreira, ICFRThis work intends to valorize by-products of the industrial processing of mushrooms to obtain ergosterol as a value-added compound. Agaricus bisporus L. is the world's most consumed mushroom and one of the richest sources of ergosterol. Microwave-assisted extraction was used to replace conventional techniques that are time-consuming and need large amounts of solvent. Time (3-20min), temperature (60-210 degrees ...