239 documents found, page 1 of 24
Optimization of heat and ultrasound-assisted extraction of Eucalyptus globulus ...
Lima, Laíres; Pereira, Ana I.; Vaz, Clara B.; Ferreira, Olga; Dias, Maria Inês; Heleno, Sandrina A.; Calhelha, Ricardo C.; Barros, LillianThe extraction of phenolic compounds from eucalyptus leaves was optimized using heat and ultrasound-assisted techniques, and the bioactive potential of the resulting extract was assessed. The independent variables, including time (t), solvent concentration (S), and temperature (T) or power (P), were incorporated into a fivelevel central composite design combined with Response Surface Methodology. Phenolic conte...
Blockchain revolution in food supply chains: A positive impact on global food l...
Shiraishi, Carlos Seiti Hurtado; Roriz, Custódio Lobo; Carocho, Márcio; Prieto Lage, Miguel A.; Abreu, Rui M.V.; Barros, Lillian; Heleno, Sandrina A.The rising global population has created an urgent need for increased food production. Food loss and waste remain significant challenges throughout the food supply chain, from cultivation to consumption. Blockchain, a decentralized peer-to-peer network that stores information can help making food more traceable, from production to consumption. It can also help enhance food production sustainability, transparenc...
Bio-Recycling Hazelnut Shells to Improve Antioxidant Properties of Lentinus tig...
Desiderio, Anthea; Pedrosa, Mariana C.; Heleno, Sandrina A.; Carocho, Márcio; Rodrigues, Daniele Bobrowski; Buratti, Simone; Soffientini, IreneLentinus tigrinus is a wood-decay fungus known for its nutritional, culinary, and medicinal benefits. It contains bioactive compounds like polyphenols, terpenes, and flavonoids that exhibit antioxidant, anti-microbial, and anti-inflammatory effects. These natural antioxidants are increasingly recognized for their potential to prevent oxidative damage linked to aging and chronic diseases. This study investigates...
Optimizing ultrasound-assisted extraction for enhanced yield of bioactive compo...
Plasencia, Paula; Carocho, Márcio; Finimundy, Tiane C.; Calhelha, Ricardo C.; Molina, Adriana K.; Pires, Tânia C.S.P.; Barreiro, FilomenaDue to the high nutritional value of berries, their extensive production has led to the accumulation of bioresidues. To leverage these residues, the distinct chemical composition, and functional properties of the leaves and other aerial parts can be used to produce high-value ingredients for cosmetics. Ultrasound-assisted extraction (UAE) is considered simple, fast, efficient, and more affordable than other tec...
An update on fermented plant-based dairy alternatives: advances towards consume...
Ueda, Jonata Massao; Fernández-Ruiz, Virginia; Morales, Patricia; Ferreira, Anabela; Heleno, Sandrina A.; Carocho, MárcioPlant-based dairy alternatives (PBDA) represent a significant portion of the consumption of plant-based products, mainly to replace or complement the diet in relation to dairy milk, due to their health properties, the absence of lactose, environmental impacts, and consumer preference. These products have attracted a wide range of consumers, as they can be derived from different plant sources such as soy, rice, ...
Banana Peels as Substrate for Lactic Acid Production: Upstream Fermentation Bio...
Pedrosa, Mariana C.; Heleno, Sandrina A.; Alvarez, Cristina; Susmozas, Ana; Ballesteros, Ignacio; Pintado, Manuela; Barros, Lillian; Carocho, MárcioPurpose Banana peels account for around 30-40% of the banana's weight and represent an industrial waste. This biomass can be used as an eco-friendly solution for biotechnological bioprocesses. Still, due to the fibrous nature of banana peels, pretreatment becomes essential to enhance the effectiveness of enzymes on the hydrolysis of complex carbohydrates. This study aims to determine the best pretreatment and e...
Nutritional and Bioactive Characterization of Unconventional Food Plants for Su...
Oliveira, Izamara; Salgado, José Miguel R.T.; Lopes, João Pedro Krauspenhar; Carocho, Márcio; Silveira, Tayse F. F. da; Garcia, Vitor Augusto dos SantosUnconventional food plants (UFPs) are increasingly valued for their nutritional composition and bioactive potential. This study proposes a comprehensive characterization of the chemical and bioactive properties of Pereskia aculeata Miller (Cactaceae) (PA); Xanthosoma sagittifolium (L.) Schott (Araceae) (XS); Stachys byzantina K. Koch (Lamiaceae) (SB); and inflorescences from three cultivars of Musa acuminata (M...
Noite Europeia dos Investigadores em Armamar: uma história contada a várias vozes
Branquinho, Raquel; Duarte, Joaquim; Sarabando, Cândida; Damião, Cláudia; Duarte, Inês; Friães, Sofia; Lúcio, Marlene; Santos Carvalho, AnaA primeira edição da Noite Europeia dos Investigadores em Ambientes Rurais – Armamar (NEI-Armamar 2023) marcou um passo importante na promoção da cultura científica neste território rural. Este evento integrou o consórcio internacional SCIEVER – “Ciência para todos: sustentabilidade e inclusão” e demonstrou como a ciência pode ser uma ferramenta poderosa para democratizar o conhecimento, fortalecer o desenvolvi...
Extraction of Bioactive Compounds from Rubus Idaeus Bioresidues: A Full Screeni...
Plasencia, Paula; Finimundy, Tiane C.; Carocho, Márcio; Calhelha, Ricardo C.; Añibarro-Ortega, Mikel; Pires, Tânia C.S.P.; Barreiro, FilomenaPurpose Rubus idaeus cultivation has boosted productivity due to its high nutritional value. In consequence, waste produc- tion increased. The discarded biomass, including leaves and aerial components, can be transformed into valuable functional ingredients for industrial applications, such as cosmetics. Studying their bioactivity potential is highly relevant. Methods According to the present idea, the research...
Molecular characterization, technology, and strategies for designing novel func...
Alu'datt, Muhammad H.; Heleno, Sandrina A.; Carocho, MárcioRecently, consumer demand for healthy foods has rapidly increased, and the market for functional foods is expanding. Functional food is a food product enriched with special bioactive components that have beneficial physiological effects. Increased understanding of the influ- ence of food consumption on human health, combined with food tech- nologies, has resulted in substantial nutritional innovations, mass fab...