8 documents found, page 1 of 1
Comparative evaluation of oranges available for consumption in Portugal
Fajardo, Ana S.; Serra, Valéria; Peres, António M.; Veloso, Ana C.A.; Henriques, Marta H.F.Citrus production in Portugal, particularly in Algarve, plays a significant role in the national and European markets. Oranges from this region are highly regarded for their exceptional quality, due to unique climatic and geographical conditions. Many of these oranges hold the Protected Geographical Indication (PGI) "Citrinos do Algarve" certification, ensuring their authenticity and superior characteristics. W...
Edible hydrosoluble sachets produced with food by-products and natural additives
Jorge, Alexandre M.S.; Bento, Cristiana S.A.; Henriques, Marta H.F.; Gaspar, Marisa C.; Braga, Mara E.M.In this work, edible films were produced from orange pectin and broken rice (food by-products), combined with different natural additives, namely orange oil, zinc oxide, rice husk (RH) and calcium acetate (CA). The films obtained were fully characterized, presenting similar colour, opacity, thickness and thermal properties. Water contact angles (WCA) ranged from 55 to 85°; water vapor sorption (WVS) between 17....
Comprehensive analysis of oranges available for consumption in Portugal: A comp...
Fajardo, Ana S.; Serra, Valéria; Peres, António M.; Veloso, Ana C.A.; Henriques, Marta H.F.Citrus production in Portugal's Algarve region is a major economic activity, contributing to both local and national markets with exports primarily to Europe.
Pterospartum tridentatum liqueur using spirits aged with almond shells: chemica...
Garcia, Catia; Dias, Maria Inês; Henriques, Marta H.F.; Barros, Lillian; Ramos, FernandoWith great cultural significance, spirits and distillate beverages constitute an important niche market in Europe. The development of new food products, particularly for the functionalization of these beverages, is increasing exponentially. The present work aimed to develop a new wine spirit beverage aged with almond shells and flowers of P. tridentatum for further characterization of bioactive and phenolic com...
Edible films produced from agrifood by-products and wastes
Jorge, Alexandre M.S.; Gaspar, Marisa C.; Henriques, Marta H.F.; Braga, Mara E.M.This study aims to develop edible films using agrifood by-products (pumpkin seeds, broken rice and orange pectin) and wastes (quince peel, potato peel, potato pulp, orange peel, pumpkin peel). The physicochemical characteristics of the films were investigated, including their mechanical and barrier properties. Higher amounts of plasticizer induced poorer mechanical and barrier properties in the films. The most ...
Pomegranate peels and seeds as a source of phenolic compounds: effect of cultiv...
Campos, Lara; Seixas, Luana; Henriques, Marta H.F.; Peres, António M.; Veloso, Ana C.A.The nutraceutical properties of Punica granatum L. are not restricted to the edible portion of the fruit but also to the peels and seeds, flowers, leaves, and tree bark. The recovery and valorization of the peel and seeds (ca. 50% of the whole fruit), besides the positive environmental impact, can be viewed as a source of natural bioactive compounds. Thus, the bioactive properties of extracts of pomegranate pee...
Effect of extraction method on the bioactive composition, antimicrobial activit...
Campos, Lara; Seixas, Luana; Dias, Susana; Peres, António M.; Veloso, Ana C.A.; Henriques, Marta H.F.Pomegranate by-products can be an asset to the food industry due to the richness in bioactive and antimicrobial compounds. This work studied the influence of conventional solvent and sonication-assisted extraction methods on the bioactive profile, antimicrobial properties, and phytotoxicity effect of the peels and seeds extracts from Acco, Big Full, and Wonderful pomegranate cultivars. The bioactive composition...
Valorisation of frozen chestnut by-products: technological challenges for the p...
Borges, Ana; Fonseca, Catarina; Carreira, Filipa; Rodrigues, Ivo; Henriques, Marta H.F.; Veloso, Ana C.A.; Peres, António M.The industrial process of freezing chestnuts generates 55–60% of by-products. This study aimed to valorise these low-value by-products by producing high-value chestnut flour. Two flour production processes were evaluated, using raw (RCF) and cooked (CCF10, CCF30, CCF50) chestnut by-products during 10, 30 and 50 min. The highest production yield was obtained for RCF (43.6 ± 1.0%) followed by CCF10 (38.0 ± 1.0%)....