118 documents found, page 1 of 12
Sugarcane straw hemicellulose extraction by autohydrolysis for cosmetic applica...
Pereira, Maria João; Pedrosa, Sílvia S.; Costa, Joana R.; Carvalho, Maria João; Neto, Tânia; Oliveira, Ana L.; Pintado, Manuela; Madureira, Ana RaquelSugarcane is a popular crop whose cultivation generates a wide range of by-products. The aim was to optimize the hydrothermal extraction of hemicellulose from sugarcane straw using response-surface methods with a two-factor composite design and to assess its functional qualities. Three process parameters were subject to optimization: solid/liquid ratio (1:6–1:18), temperature (143–186 °C), and extraction time (...
Matching the sensory analysis of Serpa PDO cheese with the volatile profiles—a ...
Macedo, Antónia; Carvalho, Maria João; Mecha, Elsa; Costa, Leonor; Ferreira, António; Inácio, Rita S.; Bronze, Maria do RosárioSerpa cheese, a Portuguese Protected of Denomination Origin (PDO) cheese, known for its unique sensory attributes, is made from the raw milk of native sheep. In this preliminary work, ten samples of Serpa cheese were submitted for a sensory evaluation performed by an expert panel in a sensory laboratory accredited according to ISO 17025 for Serpa cheese parameters, and the panelists classified the cheeses based...
Matching the sensory analysis of Serpa PDO cheese with the volatile profiles - ...
Mecha, Elsa; Costa, Leonor; Ferreira, António; Bronze, Maria; Inácio, Rita S.; Carvalho, Maria João; Macedo, AntóniaSerpa cheese, a Portuguese Protected of Denomination Origin (PDO) cheese, known for its unique sensory attributes, is made from the raw milk of native sheep. In this preliminary work, ten samples of Serpa cheese were submitted for a sensory evaluation performed by an expert panel in a sensory laboratory accredited according to ISO 17025 for Serpa cheese parameters, and the panelists classified the cheeses based...
First insights into macromolecular components analyses of an insect meal using ...
Fantatto, Rafaela; Murta, Daniel; Silva, Flávia; Inácio, Rita S.; Fidalgo, Liliana; Carvalho, Maria João; Pereira, NunoThe non-invasive nutritional analysis of feed through images captured by hyperspectral cameras represents an innovative and promising approach in the field of biotechnology. With this technology, it is possible to capture images at multiple wavelengths and identify unique spectral patterns associated with different molecular components, such as total fat and moisture. The technique is particularly valuable in b...
First insights into macromolecular components analyses of an insect meal using ...
Silva, Flávia; Fidalgo, Liliana; Inácio, Rita S.; Carvalho, Maria João; Pereira, Nuno; Fantatto, Rafaela; Murta, DanielThe non-invasive nutritional analysis of feed through images captured by hyperspectral cameras represents an innovative and promising approach in the field of biotechnology. With this technology, it is possible to capture images at multiple wavelengths and identify unique spectral patterns associated with different molecular components, such as total fat and moisture. The technique is particularly valuable in b...
Commercial frozen octopus: evaluation of physicochemical, sensory, and rheologi...
Palma, Silvina; Fidalgo, Liliana; Carvalho, Maria João; Rocha, AntónioIntroduction: Freezing is essential for preserving octopus, but it can affect its sensory properties and texture. A seafood company that markets Northeast Pacific octopus, frozen on board, and fresh octopus from the Northeast Atlantic, sourced from an area closer to its operations, questioned the differences in quality and potential associated benefits. Objective: This study aimed to address this challenge by c...
Intercomparison of opto-thermal spectral measurements for concentrating solar t...
Caron, Simon; Farchado, Meryem; San Vicente, Gema; Morales, Angel; Ballestrin, Jesus; Carvalho, Maria João; Páscoa, Soraia; Baron, EstelleABSTRACT: An intercomparison of opto-thermal spectral measurements has been performed for some relevant receiver materials in concentrating solar thermal applications, from room temperature up to 800 degrees C. Five European laboratories performed spectral measurements at room temperature, while two laboratories performed infrared spectral measurements at operating temperature up to 800 degrees C. Relevant mate...
Chaves thermal spring water impact on skin health: potential cosmetic application
Pinto-Ribeiro, Inês; Castro, Cláudia; Rocha, Pedro Emanuel; Carvalho, Maria João; Pintado, Ana; Mendes, Adélia; Pedrosa, Sílvia Santos; Capeto, PaulaSince ancient times, thermal spring water has been proven to be beneficial to the skin and to improving dermatologic disorders, explaining its incorporation into cosmetic formulations as an active ingredient. Chaves thermal spring water, from northern Portugal, has been used as a local spa since Roman times, and its customers are satisfied with its medicinal quality. Despite the lack of published evidence on it...
New natural and sustainable cosmetic preservative based on sugarcane straw extract
Carvalho, Maria João; Pedrosa, Sílvia Santos; Pintado, Manuela; Oliveira, Ana L. S.; Madureira, Ana RaquelPreservative ingredients in cosmetic formulations undertake a necessary role in the prevention of microbial contamination. In this field, there is an unmet need for natural, sustainable, and effective preservatives. Thus, the main goal of this work was to evaluate a sugarcane straw extract-based ingredient and investigate its potential as a preservative for cosmetic applications. Different ingredients were deve...
Anti-aging potential of a novel ingredient derived from sugarcane straw extract...
Carvalho, Maria João; Pedrosa, Sílvia Santos; Mendes, Adélia; Azevedo-Silva, João; Fernandes, João; Pintado, Manuela; Oliveira, Ana L. S.Natural and sustainable anti-aging ingredients have gained attention from the cosmetic industry. This study evaluated the anti-aging potential of a sugarcane straw extract-based (SSE) cosmetic ingredient. First, cytotoxicity tests were assessed in keratinocytes and fibroblast cell lines, and sensitization was carried out through the direct peptide reactivity assay. Subsequently, various anti-aging properties we...