Encontrados 54 documentos, a visualizar página 1 de 6

Powdered Calendula officinalis petals incorporated into fresh pasta: nutritiona...

The sustainability of the agri-food chain is part of the current agenda through the investigation of alternative sources of ingredients and/or enriched foods. Following the current consumer trends for healthy foods with underlying sustainable principles, this work aimed to develop fortified fresh pasta incorporating powdered calendula petals. A chemical assessment was performed to determine the effect of incorp...

Upcycling melon by-products: development of a nutrient-rich and sustainable pasta

Introduction: Food waste is a growing concern worldwide, directly impacting the economy, society and the environment. One key aspect of this issue is the limited time to utilize the resources before they become waste. Therefore, optimizing food waste management becomes a crucial issue for ensuring food availability and sustainability. The valorization of fruit by-products offers an opportunity to develop new fo...

High-value compounds in papaya by-products (Carica papaya L. var. Formosa and A...

Background: Food waste is a global and growing problem that is gaining traction due to its environmental, ethical, social, and economic repercussions. Between 2022 and 2027, the worldwide papaya market is expected to have a huge increase, meaning a growth in organic waste, including peels and seeds. Thus, this study evaluated the potential use of peels and seeds of two mature papaya fruits as a source of bioact...

Bioactive compounds and scavenging capacity of Adansonia digitata L. (Baobab fr...

Background: Baobab fruit is valued for its nutritional and medicinal benefits. Although it is acknowledged that baobab pulp is beneficial for health, studies that link its nutraceutical properties to the ability to eliminate reactive species (ROS and RNS) are scarce. Methods: The nutritional profile and the antioxidant properties of baobab pulp extracts from Angola were evaluated. Thus, for the first time, the ...

A new approach on carotenoids: classification; bioavailability and further indu...

Carotenoids are versatile isoprenoids that have been related to a number of health benefits. Their presence in foods, dietary intake and circulating levels have been associated with a reduced incidence of obesity, diabetes, certain types of cancer, and even lower total mortality. In this review, several considerations for their safe and sustainable use in foods mostly intended for health promotion are provided....

Perceção e hábitos de consumo relativamente a alimentos funcionais

Nos dias de hoje, os consumidores questionam cada vez mais a relação entre saúde, alimentação e bem-estar. A procura de alimentos com efeitos benéficos para a saúde é um dos grandes impulsos para o desenvolvimento de alimentos funcionais, que contêm ingredientes com esse efeito. Este trabalho apresenta os resultados de um inquérito que avaliou a perceção do consumidor e os seus hábitos de consumo relativamente ...

Carotenoids: natural pigments and their recovery in food waste

Therapeutic, phytochemistry, and pharmacology of acorns (Quercus Nuts): a review

The current global food system must adapt to the expected growth of world population. This adaptation will probably include an increased consumption of edible wild foods, due to their richness in micronutrients and bioactive compounds, besides providing a cost-effective and sustainable way of improving caloric food security. Acorns (Quercus nuts) have been presenting an important role on the rural economy. In f...

Food waste and by-products recovery: nutraceuticals and health potential of car...

Variation in chemical composition and antioxidant activity of fresh tomato frui...

Tomato (Lycopersicon esculentum Mill.) is one of the most consumed vegetables in the world and probably the most preferred garden crop. It is a key component of the Mediterranean diet, commonly associated with a reduced risk of chronic degenerative diseases. Currently there are a large number of tomato cultivars with different morphological and sensorial characteristics. Its consumption brings health benefits, ...