32 documents found, page 1 of 4
Rice husk, brewer’s spent grain, and vine shoot trimmings as raw materials for ...
Guimarães, Ana Cristina Silva Esperança; Mota, Ana C.; Pereira, Ana Sofia Silva; Fernandes, Margarida; Lopes, Marlene; Belo, IsabelSolid by-products with lignocellulosic structures are considered appropriate substrates for solid-state fermentation (SSF) to produce enzymes with diverse industrial applications. In this work, brewer’s spent grain (BSG), rice husk (RH), and vine shoot trimmings (VSTs) were employed as substrates in SSF with Aspergillus niger CECT 2088 to produce cellulases, xylanases, and amylases. The addition of 2% (NH4)2SO4...
Optimization of enzymes production by Aspergillus niger in solid state fermenta...
Mota, Ana; Machado, Diana; Pereira, Ana Cláudia Santos; Guimarães, Ana Cristina Silva Esperança; Belo, IsabelThe agri-food industry generates significant amounts of by-products that are often discarded or used in low-value applications. Solid by-products of lignocellulolytic structure have been proved to be suitable substrates in solid-state fermentation (SSF) to produce carbohydrases, that have many industrial applications [1]. In this work, the by-products brewer's spent grain (BSG), rice husk (RH), and vine shoot t...
Food-grade bigels: Evaluation of hydrogel:oleogel ratio and gelator concentrati...
Martins, Artur J.; Guimarães, Ana Cristina Silva Esperança; Fuciños, Pablo; Sousa, Pedro; Venâncio, Armando; Pastrana, Lorenzo M.; Cerqueira, Miguel A.Soft-matter formulations like bigels (i.e., hybrid systems) usually exhibit superior properties than single-structured emulsion gels. In this study, a bigel system was developed using a carrageenan/locust bean gum-based hydrogel (1:1 ratio with concentrations of 0.52.5 wt%) and a glyceryl monostearate-based oleogel (5, 10 and 20 wt%), obtaining self-standing semi-solid structures. Solvent holding capabilities, ...
The potential of fatty acids and their derivatives as antifungal agents: a review
Guimarães, Ana Cristina Silva Esperança; Venâncio, ArmandoFungal contamination presents several problems: in humans, health issues arise from infections with opportunistic filamentous fungi and yeast, while in food, fungi cause spoilage and, in particular, in the case of mycotoxigenic fungi, can cause serious health issues. Several types of fatty acids and their derivatives, oxylipins, have been found to have inhibitory effect towards fungal growth and the production ...
Fungal growth and mycotoxin production in a new formulated meat product with st...
Guimarães, Ana Cristina Silva Esperança; Martins, A. J.; Cerqueira, M. A.; Pastrana, L. M.; Sousa, P.; Venâncio, ArmandoOne of the major changes in dietary habits of the last half-century has been the increase of meat-based products consumption. This increase has contributed to a diet rich in saturated fats, which can result in adverse health effects. A recent trend in food industry is the development of new meat products based on traditional ones, though having less saturated fats and adding healthy ingredients. In this work, t...
Biodiversity of toxigenic fungi in the food chain and the co-occurrence of myco...
Venâncio, Armando; Dias, Teresa Vale; Guimarães, Ana Cristina Silva Esperança; Calado, Thalita Cabral; Rodrigues, PaulaFilamentous fungi are ubiquitous in Nature and may be found in any food crop, either in the field or during storage. With the exponential growth of the population, there is a worldwide challenge to reduce food losses. Food contamination by fungi causes great economic costs and several health threats due to the toxicity and pathogenicity of some species. The biodiversity of this community, and the dynamics of th...
The route of mycotoxins in the grape food chain
Gonçalves, Ana Paula Monteiro; Palumbo, Roberta; Guimarães, Ana Cristina Silva Esperança; Gkrillas, Athanasios; DallAsta, Chiara; Dorne, Jean-LouGrapes are consumed throughout the world in different ways, ranging from fresh fruit to processed products. Regardless of the product, risk management starts in preharvest stages to control initial development of mycotoxigenic fungi and avoid consequent problems in the whole chain. The main concern in grapes and grape products is the presence of black Aspergillus species and the subsequent production of ochrato...
Active whey protein edible films and coatings incorporating Lactobacillus buchn...
Guimarães, Ana Cristina Silva Esperança; Ramos, Óscar; Cerqueira, Miguel; Venâncio, Armando; Abrunhosa, LuísFungal contamination of food is responsible for health issues and food waste. In this work, the incorporation of a lactic acid bacteria (LAB) with antifungal properties (Lactobacillus buchneri UTAD104) into whey protein-based films and coatings was tested for the control of an ochratoxigenic fungi (Penicillium nordicum) in a cheese matrix. The incorporation of L. buchneri cells resulted in thicker films with le...
Multifunctional poly(ethylene-co-vinyl alcohol)-based membranes for selective p...
Cabral Silva, A.C.; Campos, M.; Guimarães, Ana Cristina Silva Esperança; Abrunhosa, Luís; Lopes da Silva, J. A.; Venâncio, ArmandoMany food commodities are prone to fungal infection and to mycotoxin contamination. Fungi can infect crops in the field and maintain their activity during storage. Some of these fungi produce mycotoxins, that may resist food processing and persist in food products. Existing decontamination strategies are still very inefficient, and that is why research in this area is continuously evolving. Recent advances in t...
Edible films and coatings as carriers of nano and microencapsulated ingredients
Guimarães, Ana Cristina Silva Esperança; Bourbon, Ana I.; Azevedo, Gabriela; Venâncio, Armando; Pastrana, Lorenzo M.; Abrunhosa, LuísEdible films and coatings can provide a protective barrier against physical and mechanical damage, as well as create a controlled atmosphere, by acting as a semi-permeable barrier for gases, vapor and water. These films and coatings also offer the possibility of incorporating different functional ingredients. Nevertheless, the incorporation of these functional compounds is not always easy and new technologies a...