16 documents found, page 1 of 2
Polysaccharide-mediated stabilization of bacterial nanocellulose dispersions: E...
Silva-Carvalho, Ricardo; Martins, Daniela Sofia Rodrigues; Castro, Tarsila Gabriel; Rodrigues, Ana Cristina; Costa, Bruna; Parreira, PaulaColloidal dispersions of pristine cellulose (nano- or microsized; fibrillar or particulate), are typically unstable in water due to interfiber/interparticle interactions. Carboxymethyl cellulose (CMC) is known to effectively stabilize these dispersions, allowing for full recovery of the properties upon redispersion after drying. However, the underlying mechanism has been unclear. This study investigated why CMC...
Nanobubble-enhanced oxygen transfer in bacterial nanocellulose production: comp...
Rodrigues, Ana Cristina Costa; Martins, Daniela Sofia Rodrigues; Carvalho, Ricardo Emanuel Silva; Marques, Susana Cristina Gomes; Belo, IsabelDespite the unique properties of bacterial nanocellulose (BNC), oxygen limitation during large-scale production impairs microbial metabolism and cellulose synthesis, leading to high production costs and limited commercial success. Static fermentation can achieve high titers, but industrially it is operationally challenging. Agitated systems like airlift (AL) bioreactors, allow faster production but typically yi...
A gamificação no ensino de Chinês Língua Estrangeira
Martins, Daniela Sofia RodriguesA língua chinesa faz parte do repertório de áreas lecionadas na Universidade do Minho desde os anos 90. Na Licenciatura em Estudos Orientais: Estudos Chineses e Japoneses, a sua lecionação é primariamente efetuada com base no ensino tradicional de línguas, ou seja, através do ensino de vocabulário e de pontos gramaticais, da leitura de textos didáticos e da resolução de exercícios definidos pelos manuais ou cri...
C-Phycocyanin as a natural alternative to the synthetic blue food dye E133 in b...
Pereira, Mariana Dias; Cristo, Marisa; Teixeira-Guedes, Catarina Isabel; Rodrigues, Rui Miguel Martins; Rocha, Cristina M.R.; Correia, Daniela[Excerpt] E133 is a synthetic blue dye derived from petroleum, commonly used in processed foods and drinks. Replacing it with a natural alternative would be a step towards eliminating synthetic additives and preservatives in food products.
Innovation on vegan ham analogues using new protein sources
Cristo, Marisa; Martins, Daniela Sofia Rodrigues; Azevedo, Maria A.; Ferreira, Adriana; Rocha, Cristina M.R.; Teixeira, J. A.[Excerpt] Introduction The challenges in food production, driven by environmental and health concerns, are leading to a shift in consumer preferences towards alternative and more sustainable protein sources. The market for vegetarian and vegan meat alternatives is growing, yet market acceptance poses a challenge when talking about the appearance and sensory qualities of these formulations, as they differ greatl...
Optimizing bacterial nanocellulose production from eucalyptus bark: a circular ...
Rodrigues, Ana Cristina Costa; Martins, Daniela Sofia Rodrigues; Duarte, Maria Salomé Lira; Carvalho, Ricardo Emanuel Silva; Marques, SusanaThe production cost of bacterial nanocellulose (BNC) is a major limitation to its widespread use. However, this limitation can be addressed by using alternative low-cost substrates and high-yield strains. Agro-industrial waste-derived substrates offer a cost-effective and sustainable solution, but their high organic load often requires additional downstream wastewater treatments. Here, we optimized static BNC p...
Bacterial cellulose in vitro uptake by macrophages, epithelial cells, and a tri...
Carvalho, Ricardo Emanuel Silva; Rodrigues, Patrícia M.; Martins, Daniela Sofia Rodrigues; Rodrigues, Ana Cristina Costa; Sampaio, PaulaBacterial cellulose (BC) has a long-standing human consumption history in different geographies without any report of adverse effects. Despite its unique textural and functional properties, the use of BC in food products in Europe is still restricted due to concerns over its nanosize. Here, we evaluated the potential uptake of celluloses (from plant and microbial sources, processed using different blenders) by ...
Effect of bacterial cellulose on the foaming properties of egg white and soy pr...
Martins, Daniela Sofia Rodrigues; Khodamoradi, Niloofar; Carvalho, Ricardo Emanuel Silva; Gama, F. M.; Moradi, Mehran; Dourado, FernandoFood foams are highly industrially relevant systems, responsible for the visual appearance and organoleptic properties of many processed foods. Foam characteristics can be further improved by food-grade additives. This study investigates the influence of bacterial cellulose (BC) on the foaming capacity (FC) and foam stability (FS) of egg white protein (EWP) and soy protein isolate (SPI), important food foaming ...
Bacterial cellulose nanocrystals or nanofibrils as Pickering stabilizers in low...
Pinto, Náyra O. F.; Bourbon, Ana I.; Martins, Daniela Sofia Rodrigues; Pereira, André; Cerqueira, Miguel A.; Pastrana, Lorenzo; Gama, F. M.This investigation assessed the potential of bacterial cellulose (BC) in two distinct forms, nanocrystals (BC-NC) and oxidized nanofibrils (BC-NF), as stabilizers for low oil-in-water emulsions (1 % v/v). The research explored the impact of ionic strength and BC concentration on the physico-chemical characteristics, stability, and rheological properties of those emulsions. Nanofibrils had diameters ranging from...
Effect of ionic strength, pH and temperature on the behaviour of re-dispersed B...
Martins, Daniela Sofia Rodrigues; Dourado, Fernando; Gama, F. M.The rheological performance of bacterial cellulose and carboxymethyl cellulose (BC:CMC) dry formulations with mass ratios of 1:1, 1:0.75 and 1:0.5 was compared with that of a commercial xanthan gum. The zero-shear viscosity and the yield stress of these hydrocolloids, at concentrations ranging from 0.001% to 0.5% (w/w), were determined by fitting the Cross and Herschel-Bulkley models to the flow curves. Only BC...