45 documents found, page 1 of 5
Antifungal nanoemulsions based on basil essential oil stabilized with saponins ...
Battisti, Andrei Pavei; Fonseca, Jéssica de Matos; Valencia, German Ayala; Martins, Artur J.; Soares, Célia Maria Gonçalves; Lima, NelsonNatural surfactants have emerged as a nontoxic alternative to prepare nanoemulsions with different food and nonfood applications. The current research explored the use of saponins extracted from Quillaja lancifolia a less studied South American species as natural emulsifiers for basil essential oil nanoemulsions, offering a sustainable alternative to synthetic surfactants. Oil-in-water (O/W) nanoemulsions were ...
Beta-carotene-loaded Oleogels: Morphological analysis, cytotoxicity assessment,...
Martins, Artur J.; Perdigão, Lara; Gonçalves, Catarina; Amado, Isabel R.; Abreu, Cristiano S.; Vicente, A. A.; Cunha, Rosiane L.; Pastrana, Lorenzo M.Composition and structure of oleogels significantly influence their digestive behaviour, impacting triacylglycerol breakdown and the bioavailability of incorporated compounds. Texture profile analysis showed that sterol-based oleogels (STOs) exhibited 20 times higher hardness than beeswax-based oleogels (BWOs), which showed stronger cohesion due to elasticity sustained by adhesive forces. Tribological assessmen...
Use of a coaxial nozzle-assisted 3D printing and ionic crosslinking to control ...
Marques, Arlete M.; Oliveira, Sara M.; Martins, Artur J.; Bourbon, Ana Isabel Juncá Sottomayor Lisboa; Rousta, Neda; Taherzadeh, Mohammad J.This work innovatively merges engineered food structures with additive manufacturing technology to tailor food for different dysphagia levels using filamentous Fungus Aspergillus oryzae biomass through a co-axial 3D food printing process. In order to 3D print samples with different textures, calcium chloride (CaCl2) and calcium gluconolactate (Gluco) were tested at different concentrations alongside three algin...
β-carotene and resveratrol loaded glycerol monostearate-based oleogels: Physico...
Barroso, Noádia G.; Martins, Artur J.; Júnior, Fernando D. O.; Okuro, Paula K.; Pereira, Rui C.; Vicente, A. A.; Pastrana, Lorenzo M.; Cunha, Rosiane L.Oleogels are semi-solid systems that can function both as replacers of trans and saturated fats and/or as carriers of lipophilic bioactive compounds. However, bioactive compounds can affect the structure of the oleogel matrix and this effect depends on the properties of such compounds. Therefore, the aim of this study was to develop oleogels loaded with -carotene (BC) or resveratrol (R), with low concentrations...
Designing an antimicrobial film for wound applications incorporating bacterioph...
Pinto, Ana M.; Pereira, Raquel; Martins, Artur J.; Pastrana, Lorenzo M.; Cerqueira, Miguel A.; Sillankorva, SannaAlginate-based dressings have been shown to promote wound healing, leveraging the unique properties of alginate. This work aimed to develop and characterize flexible individual and bilayered films to deliver bacteriophages (phages) and -Poly-l-lysine (-PLL). Films varied in different properties. The moisture content, swelling and solubility increased with higher alginate concentrations. The water vapour permeab...
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, ...
Oleogels and bigels as alternatives to saturated fats: A review on their applic...
Silva, Pedro Miguel Peixoto; Cerqueira, Miguel Ângelo Parente Ribeiro; Martins, Artur J.; Fasolin, Luiz Henrique; Cunha, Rosiane L.; Vicente, A. A.The nutritional quality of processed foods is being increasingly questioned by consumers and the trend toward diets that promote health and well-being has thus grown significantly. With this in mind, food science has sought to develop products replacing ingredients that can be harmful to consumers. This is not an easy task because, besides health- and well-being-related issues (e.g., nutritional and eventual nu...
Gelation behavior and the stability of multicomponent sterol-based oleogels
Martins, Artur J.; Cerqueira, Fátima; Vicente, A. A.; Cunha, Rosiane L.; Pastrana, Lorenzo M.; Cerqueira, Miguel A.Novel fat mimetic materials, such as oleogels, are advancing the personalization of healthier food products and can be developed from low molecular weight compounds such as γ oryzanol and β-sitosterol. Following molecular assembly, the formation of a tubular system ensues, which seems to be influenced by elements such as the oleogelators’ concentration and ratio, cooling rates, and storage periods. Sterol-based...
Modulation and characterization of wax-based olive oil organogels in view of th...
Silva, Pedro Miguel Peixoto; Martins, Artur J.; Fasolin, Luiz Henrique; Vicente, A. A.Olive oil has recognized health benefits but lacks structural resilience to act in a similar fashion as do the typically used triglycerides (TAGs) when applied in food manufacturing. Therefore, olive oil structuring is critical to widening its use as a healthier alternative in spreadable products. Foreseeing the development of an application for the food industry, three types of natural waxes were used as organ...
Modulating process parameters to change physical properties of bigels for food ...
Fasolin, Luiz Henrique; Martins, Artur J.; Cerqueira, M. A.; Vicente, A. A.The effect of the process parameters involved in the production of bigels was investigated through the study of structural, mechanical and rheological properties. Four level (24) Central Composite Rotational Design (CCRD) configuration was applied in order to study the organogelator concentration, hydrocolloid concentration, organogel:hydrogel ratio and shear of mixing. Gellan gum and high oleic sunflower oil w...