14 documents found, page 1 of 2
Enhancing coconut-based beverages with symbiotic microcapsules: evaluation of p...
Araújo, Alessandra Silva; Cavalcanti, Isabella Macário Ferro; Campos, Luís André de Almeida; Souza, Felipe Ravelly Alves deThis study highlights the effectiveness of ionic gelation combined with vibratory extrusion and chitosan hydrochloride coating as a robust strategy for the microencapsulation of Lacticaseibacillus rhamnosus GG intended for application in complex food matrices. The developed symbiotic microcapsules demonstrated desirable morphological and structural characteristics and provided significant protection to the enca...
Sustainable development of a carob-based food with antioxidant and prebiotic fu...
Amoedo, Sofia Mendes; Gonçalves, Daniela Alexandra; Teixeira, J. A.; Nobre, ClarisseFructo-oligosaccharides (FOS) are well-established prebiotics, while polyphenols have recently demonstrated their potential as prebiotics. Carob pulp, with its high intrinsic sucrose content and high levels of polyphenols, shows great potential to be transformed into a prebiotic food. In this study, we investigated the development of a functional food product based on carob pulp, with an emphasis on sustainabil...
From carob pulp to cereal bowls: a functional flour for wellness and sustainabi...
Amoedo, Sofia Mendes; Gonçalves, Daniela Alexandra; Teixeira, J. A.; Nobre, Clarisse[Excerpt] Prebiotics, such as fructo-oligosaccharides (FOS), are known to support gut microbiota, enhancing metabolic and immune health while reducing the risk of diseases like obesity, diabetes, and cancer.
Development of prebiotic fruit preparations via in-situ enzymatic conversion: t...
Gonçalves, Daniela Alexandra; Teixeira, J. A.; Nobre, ClarisseBackground: In line with the World Health Organization (WHO) recommendations to limit sugar consumption to less than 25 g/day, the food industry is pursuing the development of functional food products that promote health while maintaining desirable sensory qualities. Fructo-oligosaccharides (FOS), non-digestible carbohydrates with proven prebiotic activity and mild sweet-taste, offer a promising sugar alternati...
Assessment of enzymatic complexes for the in situ production of prebiotic fruct...
Gonçalves, Daniela Alexandra; Teixeira, J. A.; Nobre, ClarisseThe increasing demand for healthier food products has prompted the food industry to seek innovative production methods. Fructo-oligosaccharides (FOS), valued for their prebiotic properties, have been incorporated into various foods. This study explores a novel approach involving the conversion of sucrose from strawberry preparations into FOS in situ. Four commercial enzyme blends, Viscozyme® L, Pectinex® Ultra ...
Co-production of gluconic acid and fructooligosaccharidesby Aureobasidium pullu...
Fernandes, Sílvia Mariana Vilaça; Dias, Bruna Filipa Silva; Gonçalves, Daniela Alexandra; Nobre, Clarisse; Belo, Isabel; Lopes, MarleneAureobasidium pullulans NCYC 4012 was used to produce gluconic acid (GA) and fructo-oligosaccharides (FOS) from sugarcane molasses (ScM). For the first time, three types of bioreactors operating at different conditions of oxygenationa stirred tank reactor (STR) operating under atmospheric pressure varying stirring rate, a pressurized STR under increased air pressure up to 4 bar of air, and an airlift reactor un...
Development of a carob syrup for incorporation into foods to provide functionality
Amoedo, Sofia; Gonçalves, Daniela Alexandra; Teixeira, J. A.; Nobre, ClarisseBackground: In recent years, there has been a noticeable rise in the demand for functional foods characterized by reduced sugar content. This trend is also driven by consumers' commitment to a health-conscious lifestyle. The modulation of microbiota equilibrium through prebiotics, such as fructo-oligosaccharides (FOS), has emerged as a promising approach for preventing or treating various diseases of the XX cen...
In-situ enzymatic conversion of sucrose into prebiotic fructooligosaccharides f...
Gonçalves, Daniela Alexandra; Alves, Vitor D.; Teixeira, J. A.; Nobre, ClarisseThe increased search for reduced-sugar and healthier food products has driven the growth of the functional food market [1]. This opened space for the development of novel functional products. Frulact SA, a partner in this project, is specialized in the development and production of fruit-based preparations, which are mainly utilized in the dairy industry for incorporation in flavored yogurts. Its market is expe...
How prebiotics have been produced from agro-industrial waste: an overview of th...
Gonçalves, Daniela Alexandra; González, Abigail; Roupar, Dalila; Teixeira, J. A.; Nobre, ClarisseBackground The disposal of waste from the food industry represents a major environmental concern. Nonetheless, agro-industrial by-products can be enzymatically converted into low-cost high-value-added products, such as prebiotics, while contributing to a circular economy. As a first approach for health claims validation of these novel products, several gastrointestinal models have been used. Scope and approach ...
Development of a functional prebiotic strawberry preparation by in situ enzymat...
Gonçalves, Daniela Alexandra; Alves, Vitor D.; Teixeira, J. A.; Nobre, ClarisseFood industry has been pressed to develop products with reduced sugar and low caloric value, while maintaining unchanged their rheological and physicochemical properties. The development of a strawberry preparation for the dairy industry, with prebiotic functionality, was herein investigated by in situ conversion of its intrinsic sucrose content into prebiotic fructo-oligosaccharides (FOS). Two commercial enzym...