31 documents found, page 1 of 4
Edible coatings with polysaccharides and bioactive compounds from exhausted oli...
Martins, V.; Lopes, A.; Pintado, M.; Morais, R. M. S. C.; Morais, A. M. M. B.Introduction: Exhausted or delipidified olive oil pomace (EOP) is a by-product generated from the olive pomace after air drying and hexane extraction of residual oil [1]. This by-product is rich in phenolic compounds, such as hydroxytyrosol, tyrosol and catechol, with associated properties: antioxidant, antimicrobial, anti- inflammatory, anti-diabetic, anti-carcinogenic and anti-HIV [1, 2]. Coatings and films a...
Alga Fucus sp. extracts to produce edible films
Martins, V.; Machado, M.; Costa, E.; Gomes, A. M.; Poças, F.; Pintado, M.; Morais, R. M. S. C.; Morais, A. M. M. B.Introduction: Macroalgae are a good source of nutrients, such as carbohydrates (dietary fiber and polysaccharides), proteins, lipids and minerals [1,2]. Fucus sp. is composed of valuable bioactive compounds, such as fucoxanthin, vitamins, water-soluble (vitamin C and of complex B) and fat-soluble (vitamins A, D, E and K), phenolic compounds, lipids (MUFA and PUFA), and polysaccharides (fucoidans and alginic aci...
Antioxidant activity and total phenolic content of different extracts of delipi...
Martins, V. F. R.; Ribeiro, T. B.; Pintado, M. E.; Morais, R. M. S. C.; Morais, A. M. M. B.Introduction: The use of by-products as a source of bioactive compounds with economic added value is one of the objectives of the circular economy. Olive oil industry is a source of olive pomace, as a by-product. The olive pomace used in the present study was the exhausted (delipidified) olive pomace, which is the by-product generated after drying and subsequent hexane extraction of residual oil from the olive ...
Antioxidant activity and total phenolic content of different extracts from depi...
Martins, V. F. R.; Ribeiro, T. B.; Pintado, M. E.; Morais, R. M. S. C.; Morais, A. M. M. B.Introduction: The use of by-products as a source of bioactive compounds with economic added value is one of the objectives of the circular economy. Olive oil industry is a source of olive pomace, as a by-product. The olive pomace used in the present study was the exhausted (delipidified) olive pomace, which is the by-product generated after drying and subsequent hexane extraction of residual oil from the olive ...
Characterization of alga Fucus sp. extracts and residues and their application ...
Martins, V.; Coelho, M.; Machado, M.; Costa, E.; Gomes, A. M.; Poças, F.; Pintado, M.; Morais, R. M. S. C.; Morais, A. M. M. B.Introduction: Macroalgae are a good source of nutrients, such as carbohydrates (dietary fiber and polysaccharides), proteins, lipids and minerals, and they are sustainable, because they do not compete with food crops for arable land and potable water [1,2]. Fucus sp. is composed of valuable bioactive compounds, such as fucoxanthin, vitamins, water-soluble vitamins (vitamin C and of complex B) and fat-soluble vi...
Physical and chemical methodologies for extraction of carotenoids from differen...
Alves, A. J.; Kumla, D.; Morais, A. M. M. B.; Morais, R. M. S. C.Introduction - Microalgae are a natural resource with great potential for the isolation of natural substances with health benefits to humans. Their unique nutritional profile, which varies considerably depending on the species, place and season of harvest, rises industrial interest for the elaboration of extracts rich in bioactive compounds [1, 2]. In addition, microalgae exhibit numerous advantages, such as hi...
Physical and chemical methodologies for extraction of carotenoids from differen...
Alves, A. J.; Kumla, D.; Morais, A. M. M. B.; Morais, R. M. S. C.Introduction - Microalgae are a natural resource with great potential for the isolation of natural substances with health benefits to humans. Their unique nutritional profile, which varies considerably depending on the species, place and season of harvest, rises industrial interest for the elaboration of extracts rich in bioactive compounds [1, 2]. In addition, microalgae exhibit numerous advantages, such as hi...
Osmotic dehydration of cut apple: mass transfer kinetics and microstructural ch...
Assis, F. R.; Pissarra, J.; Morais, R. M. S. C.; Morais, A. M. M. B.Apple cubes were osmotically dehydrated with 40 degrees Bx sucrose and sorbitol solutions. Light microscopy was used to observe the microstructure of fresh and osmotically dehydrated samples. Peleg's model could fit the experimental data and describe the mass transfer kinetics of water loss (WL) and solid gain (SG). The use the sorbitol as osmotic agent. the increase of temperature and concentration of the solu...
Functional dehydrated foods for health preservation
Morais, R. M. S. C.; Morais, A. M. M. B.; Dammak, I.; Bonilla, J.; Sobral, P. J. A.; Laguerre, J.-C.; Afonso, M. J.; Ramalhosa, E. C. D.The market of functional foods has experienced a huge growth in the last decades due to the increased consumers’ awareness in a healthy lifestyle. Dried fruits constitute good snacks, in alternative to salty or sweet ones, and food ingredients due to their taste and nutritional/health benefits. Bioactive molecules are interesting sources to develop functional foods, as they play a major role in improving the he...
Emergent sources of prebiotics: seaweeds and microalgae
Raposo, M. Filomena de J.; Morais, Alcina M. M. B.; Morais, R. M. S. C.In recent years, scientists have become aware that human microbiota, in general, and gut microbiota, in particular, play a major role in human health and diseases, such as obesity and diabetes, among others. A large number of evidence has come to light regarding the beneficial effects, either for the host or the gut microbiota, of some foods and food ingredients or biochemical compounds. Among these, the most p...