39 documents found, page 1 of 4
Optimised model microcapsules of Arabic gum and gelatin a for functional cosmet...
Kessler, Júlia C.; Martins, Isabel M.; Manrique, Yaidelin A.; Lopes, José Carlos B.; Rodrigues, Alírio; Barreiro, M.F.; Dias, Madalena M.Microcapsules were developed using Arabic gum and gelatin A through complex coacervation, employing both batch and continuous production methods. Ingredients were chosen to encapsulate diverse hydrophobic core materials with functional properties tailored for cosmetic applications, such as those found in commercial hydrating creams, aiming to enhance their performance through microencapsulation. The formulation...
Influence of environmental factors on α-tocopherol levels in Moringa oleifera e...
Kessler, Júlia C.; Manrique, Yaidelin A.; Martins, Isabel M.; Ribeiro, António E.; Rodrigues, Alírio; Barreiro, Filomena; Dias, Madalena M.Moringa oleifera L. extracts (Mo) have attracted attention as a sustainable and effective alternative to synthetic ingredients for cosmetic formulations. The unique and diverse phytochemical profile of the Mo tree enhances the quality and appeal of commercial products, as evidenced by numerous studies and patents. Supercritical carbon dioxide extraction (SFE-CO2) is particularly advantageous for this purpose, o...
Nano-hydroxyapatite Pickering emulsions as edible mayonnaise-like food sauce te...
Relvas, Maria Eduarda; Ghirro, Larissa Camargo; Martins, Isabel M.; Lopes, José Carlos B.; Dias, Madalena M.; Barreiro, M.F.; Ribeiro, AndreiaPickering emulsions have the potential to enhance product stability and provide opportunities to create functional solutions that align with labelling requirements. The present work aims to develop Pickering emulsions stabilised by nano-hydroxyapatite (n-HAp) particles to replace traditional mayonnaises. The study addresses the effect of n-HAp solid particle concentration (5–15 wt%) and oil-water ratio (50:50, ...
Advancements in conventional and supercritical CO2 extraction of Moringa oleife...
Kessler, Júlia C.; Martins, Isabel M.; Manrique, Yaidelin A.; Rodrigues, Alírio; Barreiro, M.F.; Dias, Madalena M.Moringa oleifera L. extracts (Mo) have attracted attention as a sustainable and effective alternative to synthetic ingredients for cosmetic formulations. The unique and diverse phytochemical profile of the Mo tree enhances the quality and appeal of commercial products, as evidenced by numerous studies and patents. Supercritical carbon dioxide extraction (SFE-CO2) is particularly advantageous for this purpose, o...
Moringa oleifera L. screening: SFE-CO2 optimisation and chemical composition of...
Kessler, Júlia C.; Manrique, Yaidelin A.; Martins, Isabel M.; Rodrigues, Alírio; Barreiro, M.F.; Dias, Madalena M.Moringa oleifera L. tree (Mo) has emerged as a rich alternative source of bioactive compounds to design cosmetic formulations. Supercritical carbon dioxide fluid extraction (SFE-CO2) was successfully applied on the screening of Mo seed, leaf, and root extracts. The extraction yield was evaluated by response surface methodology (RSM), for pressure and temperature ranges of 117–273 bar and 41–60 C, respectively, ...
The potential of almonds, hazelnuts, and walnuts SFE-CO2 extracts as sources of...
Kessler, Júlia C.; Vieira, Vanessa; Martins, Isabel M.; Manrique, Yaidelin A.; Ferreira, Patrícia; Calhelha, Ricardo C.; Afonso, AndreiaNuts have been part of the human diet since our early ancestors, and their use goes beyond nutritional purposes, for example, as aromatic sources for dairy products. This work explores the potential of almond (Prunus dulcis (Mill.) DA Webb), hazelnut (Corylus avellana L.), and walnut (Juglans regia L.) extracts as sources of food flavouring agents, suggesting a new added-value application for lower quality or e...
Obtaining aromatic extracts from portuguese Thymus mastichina L. by hydrodistil...
Kessler, Júlia C.; Vieira, Vanessa; Martins, Isabel M.; Manrique, Yaidelin A.; Afonso, Andreia; Ferreira, Patrícia; Mandim, FilipaHumans often respond to sensory impulses provided by aromas, and current trends have generated interest in natural sources of fragrances rather than the commonly used synthetic additives. For the first time, the resulting aroma of a selected culture of Thymus mastichina L. was studied as a potential food ingredient. In this context, dried (DR) and fresh (FR) samples were submitted to carbon dioxide (CO2) superc...
Chemical and organoleptic properties of bread enriched with Rosmarinus officina...
Kessler, Júlia C.; Vieira, Vanessa; Martins, Isabel M.; Manrique, Yaidelin A.; Ferreira, Patrícia; Calhelha, Ricardo C.; Afonso, AndreiaThe potential of R. officinalis L. (RO) extracts as a source of aromas was accessed by hydrodistillation (HD) and supercritical fluid extraction using carbon dioxide (SFE-CO2), followed by a series of analysis: quantification by GC-MS, sensory perception and description, and cytotoxicity against Vero cells. The extracts shown abundancy of α-pinene, eucalyptol, S-verbenone and camphor, contributing for the green...
The potential of aromatic extracts to enhance the sensory perception of bread
Vieira, Vanessa; Pascoalino, Liege; Pereira, Eliana; Ferreira, Elisabete; Afonso, Andreia; Kessler, Júlia C.; Martins, Isabel M.; Dias, Madalena M.Aromas are widely recognized for influencing human stimulation, mood and, consequently, choices and decisions [1]. This work aims to study the extracts of Rosmarinus of icinalis L. leaves and Prunus dulcis (Mill.) D. A. Webb fruits as food ingredients. The extracts were obtained by SFE-CO2technology. Three sample groups were prepared: i) bread containing rosemary extract (40 μL/Kg of bread) ii) bread containing...
Corrigendum to “chemical and organoleptic properties of bread enriched with Ros...
Kessler, Júlia C.; Vieira, Vanessa; Martins, Isabel M.; Manrique, Yaidelin A.; Ferreira, Patrícia; Calhelha, Ricardo C.; Afonso, AndreiaThe authors regret the inconvenience caused but found an error in the text of section 2.5.3 - “Sensory evaluation of the aroma of bread” of the article. It should read “Four concentrations of R. officinalis extract were used: 0.0, 0.5, 1.0 and 2.0 μL/100 g of bread.” instead of “Four concentrations of R. officinalis extract were used: 0.0, 0.5, 1.0 and 2.0 g/100 g of bread.” The authors would like to apologise ...