18 documents found, page 1 of 2
Response surface methodology and artificial neural network modeling as predicti...
Silva, Ana Rita; Ayuso, Manuel; Oludemi, Taofiq; Gonçalves, Alexandre; Melgar Castañeda, Bruno; Barros, LillianThis study optimized the extraction of three major phenolic compounds (oleuropein, tyrosol, and verbascoside) from olive pomace using microwave- and ultrasonic-assisted methods. Screening factorial design (SFD) and central composite design (CCD) were employed, and response surface methodology (RSM) and artificial neural networks (ANN) were used for data modeling. The microwave-assisted method in the SFD yielded...
Biological activity of 6,7-Dehydroxyroyleanone and derivatives obtained from Pl...
Filipe, Márcia Santos; Domínguez-Martín, Eva M.; Pires, Tânia C.S.P.; Finimundy, Tiane C.; Melgar Castañeda, Bruno; Mandim, Filipa; Isca, Vera M. S.The Plectranthus genus (Lamiaceae) is known to be rich in abietane diterpenes. The bioactive 6,7-dehydroxyroyleanone (DHR, 1) was previously isolated from Plectranthus madagascariensis var. madagascariensis and var. aliciae. This study aimed to explore the occurrence of DHR, 1, in P. aliciae and the potential bioactivities of new semisynthetic derivatives from DHR, 1. Several extraction methods were evaluated, ...
Effect of olive pomace extract application and packaging material on the preser...
Madureira, Joana; Melgar Castañeda, Bruno; Alves, Vitor D.; Moldão-Martins, Margarida; Margaça, Fernanda M.A.; Santos-Buelga, Celestino; Barros, LillianThe efficiency of natural olive pomace extracts for enhancing the quality of fresh-cut apples was compared with commercial ascorbic acid and two different packaging films (biodegradable polylactic acid (PLA) and oriented polypropylene (OPP)) were tested. The composition of atmosphere inside the packages, the physicochemical parameters (firmness, weight loss and color), the microbial load, total phenolic content...
Sequential steps of the incorporation of bioactive plant extracts from wild Ita...
Ceccanti, Costanza; Finimundy, Tiane C.; Melgar Castañeda, Bruno; Pereira, Carla; Ferreira, Isabel C.F.R.; Barros, LillianThe application of bioactive extracts from Cichorium intybus L. and Plantago coronopus L. species were incorporated as a functional ingredient in fresh egg pasta (Fettuccine). In that sense, a pasta making procedure was accessed using different concentrations of the plant extracts (0.25–0.63 mg/g), drying times (20–420 min) and drying temperatures (40–90 ◦C; only for P. coronopus enriched pasta), to screen an o...
Enrichment of fresh egg pasta with antioxidant extracts obtained from wild Ital...
Ceccanti, Costanza; Finimundy, Tiane C.; Melgar Castañeda, Bruno; Pereira, Carla; Ferreira, Isabel C.F.R.; Barros, LillianConsumers are increasingly aware of the strong relationship between diet and health status and, for this reason, they have changed food preferences and have increasingly oriented towards functional foods. Indeed, functional foods represent new "enhanced" foods with healing-pharmaceutical characteristics. These plants leaves are used salad ingredients in France and Italy and are well known for being rich in phen...
Phenolic compounds from irradiated olive wastes: optimization of the heat-assis...
Madureira, Joana; Melgar Castañeda, Bruno; Santos-Buelga, Celestino; Margaça, Fernanda M.A.; Ferreira, Isabel C.F.R.; Barros, LillianOlive pomace, an environmentally detrimental residue generated during olive oil extraction, contains bioactive compounds in demand by the food industry. To valorize this waste product a suitable yield for the extraction process is required. Heat-assisted extraction of bioactive compounds from olive pomace was optimized by a circumscribed central composite design and response surface methodology. Our previous st...
Development of natural hypocholesterolemic agents: application in cottage cheese
Fernandes, Filipa Alexandra; Khouja, Dora; Carocho, Márcio; Calhelha, Ricardo C.; Melgar Castañeda, Bruno; Rodrigues, Paula; Reis, Filipa S.This work aimed at exploiting mushroom bioresidues, namely Agaricus bisporus L. to obtain mycosterols and develop hypocholesterolemic functional foods. Mycosterols enriched extracts were obtained by ultrasound assisted extraction, characterized in terms of mycosterols through HPLC-UV, evaluated for their toxicity in non-tumor cells (PLP2) and hypocholesterolemic capacity using a CaCo2 cell line. After incorpora...
Promising preserving agents from sage and basil: a case study with yogurts
Ueda, Jonata Massao; Pedrosa, Mariana C.; Fernandes, Filipa Alexandra; Rodrigues, Paula; Melgar Castañeda, Bruno; Dias, Maria Inês; Pinela, JoséIn the present work, sage (Salvia officinalis L.) and basil (Ocimum basilicum L.) were exploited for their preservative purposes, as viable alternatives to artificial ones. The ultrasound-assisted extraction (UAE) of bioactive compounds was pre-optimized using factorial screening analysis, prior to applying response surface methodology (RSM). The obtained extracts were characterized in terms of phenolic compoun...
Extraction of Phenolic compounds from Artemisia absinthium L.: otimization thro...
Terisotto, María Sol; Melgar Castañeda, Bruno; Dias, Maria Inês; Sabre, Ema; Heleno, Sandrina A.; Ferreira, Isabel C.F.R.; Barros, LillianPlants throughout history have been a human resource available to be used for food and feeding and treatment of diseases, thus being considered as natural medicine agents. Plants are a huge source of secondary metabolites which have been described as strong health promoters and can be divided in primary metabolites, responsible for the processes of photosynthesis, respiration, solute transport, translocation, n...
Natural food preservatives: application of rosemary, basil, and sage in yogurts...
Ueda, Jonata Massao; Pedrosa, Mariana C.; Fernandes, Filipa Alexandra; Calhelha, Ricardo C.; Melgar Castañeda, Bruno; Rodrigues, Paula; Dias, Maria InêsFoods are susceptible to various forms of degradation, either by oxygen present in the atmosphere, microbiological factors, enzymatic degradation and others, being essential to study new ways of preserving food. Due to the need of creating “stock” and preserve food in the pre-industrial era, consumers were essentially concerned on obtaining food as quickly as possible, opting for “industrialized” food. Nowadays...