43 documents found, page 1 of 5
Emerging trends of electrochemical sensors in food analysis
Marx, ÍtalaFood quality and safety pose an increasing threat to human health worldwide. The development of analytical methods and techniques to ensure food quality and safety is therefore of great importance. For this purpose, electrochemical sensors are emerging as suitable analytical tools as they provide a low-cost and sensitive option based on portable devices capable of rapidly detecting a range of analytes with high...
Co-extraction technique improves functional capacity and health-related benefit...
Marx, ÍtalaOlive oil, a fundamental component of the Mediterranean diet, is recognized as a functional food due to its health-promoting composition. The concentration of phenolic compounds in olive oil is influenced by various factors such as genetics, agro-climatic conditions, and technological processes. Therefore, to ensure an ideal intake of phenolics through the diet, it is recommended to produce functional enriched ...
Combining chitosan-fish oil-green tea extract as a potential active coating for...
Martins, Joana T.; Ludtke, Fernanda; Vieira, J.; Marx, Ítala; Solinho, Joana; Pinheiro, Rita; Vicente, A. A.Sustainable bio-based packaging materials are gaining increasing attention by food manufacturers and consumers, as possible substitutes for synthetic plastic materials. In particular, edible biopolymer coatings/films could be applied to highly perishable food products to preserve their freshness and increase shelf life. Atlantic bonito (Sarda sarda) is a well-known fish from Atlantic Ocean with pleasant taste a...
Estratégia para mascarar o sabor amargo de fármacos em formulações orais pediát...
Pinto, Susana; Gomes, Joana; Ogbonna, John Dike N.; Cunha, Edite; Attama, Anthony A.; Ofokansi, Kenneth C.; Ferreira, Helena; Marx, ÍtalaA facilidade de administração e a possibilidade de ajuste de dose das formas farmacêuticas líquidas para administração oral, reforçam a sua grande utilidade na população pediátrica
Estratégia para mascarar o sabor amargo de fármacos em formulações orais pediát...
Pinto, Susana; Gomes, Joana; Ogbonna, John Dike N.; Cunha, Edite; Attama, Anthony A.; Ofokansi, Kenneth C.; Ferreira, Helena; Marx, ÍtalaO sabor amargo de fármacos constitui uma barreira à adesão terapêutica em pediatria. Existem disponíveis várias estratégias para mascarar o amargor, mas a maioria é de difícil implementação na Farmácia Hospitalar (FH). Desenvolvimento de um veículo para administração oral para uso pediátrico, de composição simples e de fácil preparação, com o objetivo de mascarar o sabor amargo de um fármaco modelo com elevado ...
Does water addition during the industrial milling phase affect the chemical-sen...
Marx, Ítala; Casal, Susana; Rodrigues, Nuno; Cruz, Rebeca; Veloso, Ana C.A.; Pereira, J.A.; Peres, António M.At olive oil industrial extraction, water addition is a practice overcoming the formation of thick pastes. The effect of water addition (0 to 6.2%, kgadded water/kgolives), during the industrial milling of cv. Arbequina olives, on the oils’ chemical-sensory quality, was evaluated. Despite the extra virgin olive oil classification, compared with the water incorporation (1.2–6.2%), extraction without water additi...
Inoculation of cv. Arbequina olives with fungi isolated from leaves and its eff...
Marx, Ítala; Baptista, Paula; Casal, Susana; Rodrigues, Nuno; Cruz, Rebeca; Veloso, Ana C.A.; Pereira, J.A.; Peres, António M.Cv. Arbequina fruits were inoculated during one day with suspensions of Aureobasidium pullulans, Epicoccum nigrum or both species ( 104 spores/g olives), isolated from olive leaves, aiming to increase the phenolic content of the olive oils. Oils were extracted from non-inoculated (control) and inoculated olives, being evaluated for their oxidative stability, and phenolic composition. Compared to the control oil...
Impact of fresh olive leaves addition during the extraction of Arbequina virgin...
Marx, Ítala; Casal, Susana; Rodrigues, Nuno; Cruz, Rebeca; Peres, Fátima; Veloso, Ana C.A.; Pereira, J.A.; Peres, António M.Leaves incorporation during the extraction of olive oils can enhance their chemical-sensory quality. Thus, leaves from cvs. Arbequina or Santulhana were added (1%, w/w) during the extraction of Arbequina oils using an Abencor system, being discussed the impacts on the phenolics and volatiles formation enzymatic pathways. Leaves addition contributed to a significant decrease (P-value < 0.05) of the contents of s...
Overcoming challenges in pediatric formulation with a patient-centric design ap...
Ogbonna, John Dike N.; Cunha, Edite; Attama, Anthony A.; Ofokansi, Kenneth C.; Ferreira, Helena; Pinto, Susana; Gomes, Joana; Marx, ÍtalaDesigning oral formulations for children is very challenging, especially considering their peculiarities and preferences. The choice of excipients, dosing volume and palatability are key issues of pediatric oral liquid medicines. The purpose of the present study is to develop an oral pediatric solution of a model bitter drug (ranitidine) following a patient centric design process which includes the definition o...
Application of a lab-made electronic nose for extra virgin olive oils commercia...
Teixeira, Guilherme Gobbi; Dias, L.G.; Rodrigues, Nuno; Marx, Ítala; Veloso, Ana C.A.; Pereira, J.A.; Peres, António M.An electronic nose, comprising nine metal oxide sensors, has been built aiming to classify olive oils according to the fruity intensity commercial grade (ripely fruity or light, medium and intense greenly fruity), following the European regulated complementary terminology. The lab-made sensor device was capable to differentiate standard aqueous solutions (acetic acid, cis-3-hexenyl, cis-3-hexen-1-ol, hexanal, 1...