9 documents found, page 1 of 1
Valorization of cork stoppers, coffee-grounds and walnut shells in the developm...
Cruz, Rui M. S.; Rainer, Bernhard; Wagner, Isabella; Krauter, Victoria; Janalíková, Magda; Vicente, A. A.; Vieira, Jorge Miguel MagalhãesThe development of sustainable materials from the valorization of waste is a good alternative to reducing the negative environmental impact of plastic packaging. The objectives of this study were to develop and characterize pectin-based composite films incorporated with cork or cork with either coffee grounds or walnut shells, as well as to test the films genotoxicity, antioxidant properties, and biodegradation...
Development and characterization of pectin films with Salicornia ramosissima: b...
Pereira, Daniela G. M.; Vieira, Jorge Miguel Magalhães; Vicente, A. A.; Cruz, Rui M. S.Pectin films were developed by incorporating a halophyte plant Salicornia ramosissima (dry powder from stem parts) to modify the film's properties. The films' physicomechanical properties, Fourier-transform infrared spectroscopy (FTIR), and microstructure, as well as their biodegradation capacity in soil and seawater, were evaluated. The inclusion of S. ramosissima significantly increased the thickness (0.25 ± ...
Nutritional and functional evaluation of inula crithmoides and mesembryanthemum...
Ribeiro Lima, Alexandre; Gama, Florinda; Castañeda-Loaiza, Viana; Costa, Camila; Schueler, Lisa M.; Santos, Tamara; Salazar, Miguel; Nunes, CarlaThe nutritional composition and productivity of halophytes is strongly related to the biotic/abiotic stress to which these extremophile salt tolerant plants are subjected during their cultivation cycle. In this study, two commercial halophyte species (<i>Inula crithmoides</i> and <i>Mesembryanthemum nodiflorum</i>) were cultivated at six levels of salinity using a soilless cultivation system. In this way, it wa...
Preparation and characterization of a chitosan film with grape seed extract-car...
Alves, Vera L. C. D.; Rico, Bruna P. M.; Cruz, Rui M. S.; Vicente, A. A.; Khmelinskii, Igor; Vieira, Margarida C.Chitosan films with grape seed extract and carvacrol microcapsules (CMF) were prepared and their physico-chemical properties and effect on physico-chemical and microbiological parameters in refrigerated salmon were tested. CMF showed higher values of thickness (0.41 ± 0.04 mm), moisture content (13 ± 1 g water/100 g film), a (11 ± 3), b (12 ± 3), opacity (20 ± 1%), water vapor permeability (WVP) (4.4 ± 0.4) × 1...
The impact of cold chain temperature abuses on the quality of frozen strawberri...
Cruz, Rui M. S.; Vieira, Margarida C.; Silva, Cristina L. M.The quality of frozen foods can be negatively affected if improper storage and distribution temperatures are allowed. The objective of this study was to investigate the effect of freeze-thaw cycles, which may occur in the cold chain, on colour (Lab, Total Colour Differences (TCD), chroma and hue angle) and vitamin C (ascorbic and dehydroascorbic acids) content of frozen strawberries (Fragaria × ananassa, Dusche...
Impact of thermal blanching and thermosonication treatments on watercress (Nast...
Cruz, Rui M. S.; Vieira, Margarida C.; Fonseca, Susana C.; Silva, Cristina L. M.The objectives of the present work were to optimise watercress heat and thermosonication blanching conditions, in order to obtain a product with better quality for further freezing, and to evaluate the effects of thermosonication on the microstructure of watercress leaves. In a chart of optimal time-temperature conditions for a 90% peroxidase inactivation (imposed constraint), vitamin C (objective function) and...
Effect of heat and thermosonication treatments on watercress (Nasturtium offici...
Cruz, Rui M. S.; Vieira, Margarida C.; Silva, Cristina L.M.The use of ultrasound in food processing creates novel and interesting methodologies, which are often complementary to classical techniques. In this work, the effect of heat and the combined treatment heat/ultrasound (thermosonication) on the thermal degradation kinetics of vitamin C in watercress (Nasturtium officinale) was studied in the temperature range of 82.5 to 92.5 °C. First order reaction kinetics adeq...
Efeito dos abusos de temperatura no teor de ácido ascórbico em agrião congelado...
Cruz, Rui M. S.; Vieira, Margarida C.; Silva, Cristina L. M.Este trabalho consistiu no estudo do efeito dos abusos de temperatura no teor de ácido ascórbico (AA) em agrião congelado ao longo da cadeia de distribuição. Para tal, simulou-se um conjunto de condições a que os produtos congelados são sujeitos desde a saída da fábrica até ao consumidor. O agrião, antes do processo de congelação, foi branqueado a uma temperatura de 95 ºC durante 20 s, para uma redução de 90% n...
Effect of heat and thermosonication treatments on peroxidise inactivation kinet...
Cruz, Rui M. S.; Vieira, Margarida C.; Silva, Cristina L. M.The effect of heat and the combined heat/ultrasound (thermosonication) treatment on the inactivation kinetics of peroxidase in watercress (Nasturtium officinale) was studied in the temperature range of 40-92.5 degrees C. In the heat blanching processes, the enzyme kinetics showed a first-order biphasic inactivation model. The activation energies and the rates of the reaction at a reference temperature for both ...