14 documents found, page 1 of 2
Supercritical fluid extraction of polyphenols from almond oil industry by-produ...
Spréa, Rafael Mascoloti; Rodrigues, Daniele B.; Brassesco, María E.; Pintado, Manuela; Santoyo, Susana; Arranz, Elena; Prieto, Miguel A.Supercritical fluid extraction (SFE) has emerged as an advanced green technology for the recovery of bioactive compounds, offering enhanced extraction efficiency while eliminating the need for toxic organic solvents. In this context, industrial residues from almond oil production were subjected to CO? SFE by ISANATUR (Navarra, Spain), a company specializing in by- product valorization. Specifically, almond pres...
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...
Rice okara flours as sustainable protein ingredients for snack crackers: charac...
Cassoni , Ana Carolina; Brassesco, María E.; Calixto, João; Duarte, Tiago; Correia, Daniela; Pintado, Manuela E.Aim: The valorization of rice okara by-products for food applications remains underexplored. This study aimed to evaluate the functional potential of four rice okara flours produced by SimpleYeast: dehydrated (OAD), thermally treated (OAT), enzymatically treated 1 (OAE1), and enzymatically treated 2 (OAE2), and their application in the development of protein-enriched salty crackers. Method: Physicochemical and ...
Transforming non-edible parts of pineapple into fat substitutes for cake formul...
Moggi, Fernanda; Campos, Gabriel; Kern, Nina; Madaleno, Luna; Sousa, Sérgio; Brassesco, María E.; Silva, Cristina L. M.; Miller, Fátima A.The non-edible parts of many fruits, such as peels and seeds, contain fibres, which gives them the potential to be used as functional ingredients since fibres may serve as fat replacers in various food formulations. If these fruit parts are properly transformed into edible forms, there is potential for the reuse and recovery of food waste. In the case of pineapples, approximately 70% of the total weight of the ...
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...
Exploring non-edible parts of pineapples as fat replacers in cake formulations
Lapetina, Marialuce; Soldo, Mariagrazia; Sousa, Sérgio; Brassesco, María E.; Silva, Cristina L. M.; Miller, Fátima A.; Brandão, Teresa R. S.Non-edible parts of many fruits, such as peel and seeds, are sources of compounds with important nutritional properties. They are also rich in fibres, which gives them the potential to be used as functional ingredients since fibres may be fat replacers in many food formulations. If these parts of fruits are properly transformed into edible forms, there will be potential reuse and recovery of food waste. In the ...
Exploring non-edible parts of pineapples as fat replacers in cake formulations
Lapetina, Marialuce; Soldo, Mariagrazia; Sousa, Sérgio; Brassesco, María E.; Silva, Cristina L. M.; Miller, Fátima A.; Brandão, Teresa R. S.Non-edible parts of many fruits, such as peel and seeds, are sources of compounds with important nutritional properties. They are also rich in fibres, which gives them the potential to be used as functional ingredients since fibres may be fat replacers in many food formulations.If these parts of fruits are properly transformed into edible forms, there will be potential reuse and recovery of food waste. In the c...
Exploring non-edible parts of pineapples as fat replacers in cake formulations
Lapetina, Marialuce; Soldo, Mariagrazia; Sousa, Sérgio; Brassesco, María E.; Silva, Cristina L.M.; Miller, Fátima A.; Brandão, Teresa R. S.Non-edible parts of many fruits, such as peel and seeds, are sources of compounds with important nutritional properties. They are also rich in fibres, which gives them the potential to be used as functional ingredients since fibres may be fat replacers in many food formulations. If these parts of fruits are properly transformed into edible forms, there will be potential reuse and recovery of food waste. In the ...
Production of enzymatic hydrolysates from blue shark skin by-product using a bi...
Coscueta, Ezequiel R.; Brassesco, María E.; Rosa, Ana Catarina; Almeida, André; Pintado, Manuela E.Portugal is the third country in the world with the highest fish consumption, with an average of 59 kg per capita per year. That results in a considerable amount of fish waste, up to 30% of which can be skin and bones. Fish skin mainly comprises collagen (more than 70% of its total protein content). Collagen is a structural protein found in animal extracellular matrices and has a wide range of commercial applic...
Sugar, total phenolic content and antioxidant activity of integral carob (Cerat...
Vilas-Boas, Ana M.; Brassesco, María E.; Quintino, Andreia C.; Vieira, Margarida C.; Brandão, Teresa R. S.; Silva, Cristina L. M.; Pintado, ManuelaCarob (Ceratonia siliqua L.) fruit is obtained from the evergreen carob tree, native to the Mediterranean region 1,2 and produced mainly in Portugal, Italy, Morocco and Turkey 3– 5. Portugal has a high-cultivated extent with relevant carob fruit production at low prices. Carob products containing phenolic substances exhibit antioxidant capacity and can promote human health, and aid in preventing chronic disease...