60 documents found, page 1 of 6
Rhamnolipids: A biosurfactant for the development of lipid-based nanosystems fo...
Azevedo, Alexandra; Teixeira, J. A.; Pastrana, Lorenzo; Cerqueira, Miguel A.Biosurfactants (surfactants synthesized by microorganisms) are produced by microorganisms and are suitable for use in different areas. Among biosurfactants, rhamnolipids are the most studied and popular, attracting scientists, and industries interest. Due to their unique characteristics, the rhamnolipids have been used as synthetic surfactants alternatives and explored in food applications. Besides the producti...
Development of functional foods: consumer acceptance of resveratrol-loaded crac...
Silva, Pedro M.; Cerqueira, Miguel A.; Pastrana, Lorenzo; Coimbra, Manuel A.; Vicente, A. A.; Van Bockstaele, Filip; Tzompa-Sosa, DaylanMicro-nano encapsulation can be impactful in flavour masking of bioactives, and it has the potential to be used in the development of functional food ingredients. This work aimed to develop functional foods using emulsified resveratrol, assessing the impact of resveratrol addition and its consumer acceptance. Resveratrol-loaded emulsions were produced through high-speed homogenization/ultrasonication. Functiona...
Bacterial cellulose nanocrystals or nanofibrils as Pickering stabilizers in low...
Pinto, Náyra O. F.; Bourbon, Ana I.; Martins, Daniela Sofia Rodrigues; Pereira, André; Cerqueira, Miguel A.; Pastrana, Lorenzo; Gama, F. M.This investigation assessed the potential of bacterial cellulose (BC) in two distinct forms, nanocrystals (BC-NC) and oxidized nanofibrils (BC-NF), as stabilizers for low oil-in-water emulsions (1 % v/v). The research explored the impact of ionic strength and BC concentration on the physico-chemical characteristics, stability, and rheological properties of those emulsions. Nanofibrils had diameters ranging from...
Editorial: Sustainable food systems in Ibero-America
Teixeira, J. A.; Pastrana, LorenzoSustainability and the search for products with improved functionalities that address the demands of the consumer for a healthier diet are the main challenges facing the development of a new trustworthy and healthy food production system. These topics, also addressed by the participants in the 3rd BioIberoAmerica 2022 conference (Braga, Portugal), have allowed for the publication of four original articles in th...
Encapsulation of vitamin D3 using rhamnolipids-based nanostructured lipid carriers
Azevedo, Maria A.; Cerqueira, Miguel A.; Gonçalves, Catarina; Amado, Isabel R.; Teixeira, José A.; Pastrana, LorenzoThis work had as main objective to encapsulate vitamin D3 (VD3) into nanostructured lipid carriers (NLCs) using rhamnolipids as surfactant. Glycerol monostearate and medium chain triglycerides with 2.625 % of VD3 were used as lipid materials. The three formulations of NLCs with VD3 (NLCs + VD3) were composed by 99 % of aqueous phase, 1 % of lipid phase and 0.05 % of surfactant. The difference between them was t...
Antiviral edible coatings and films: A strategy to ensure food safety
Leite, Ana Catarina Carvalho Oliveira; Cerqueira, Miguel Ângelo Parente Ribeiro; Michelin, Michele; Fuciños, Pablo; Pastrana, LorenzoBackground Pathological viral transmission via food has been a problem throughout humankind's evolutionary history, impacting food safety and public health. Fresh produce can be contaminated at any stage from pre- to post-harvest and frequently goes through little to no processing, imposing a high risk for contamination by foodborne viruses. Also, due to the globalization of the food industry and supply network...
Evaluation of partial thromboplastin time, thrombin time and prothrombin time o...
Miranda, Vanessa Maria Andrade Machado; Barbosa Filho, José Pedro Martins; Costa, Romero Marcos Pedrosa Brandão; Leite, Ana Cristina LimaFibrinolytic proteases are enzymes that degrade the fibrin, a main component of the blood clot. Thus, the present study aimed to understand the evaluation of aPTT, TT and PT on plasma treated with a fibrinolytic protease produced by Mucor subtillissimus. To assess the anticoagulant effect, the protease was used in different concentrations of 0.5-2.5mg/mL. The tests showed that the enzyme promoted a significant ...
Protease with fibrinolytic and collagenolytic activity produced by Aspergillus ...
Cardoso, Kethylen Barbara Barbosa; Nascimento, Thiago Pajeú; Oliveira, Vagne de Melo; Costa, Romero Marcos Pedrosa Brandão; Pastrana, LorenzoProteases play a fundamental role in the economy, being present in several industrial sectors. Among the fungi known to produce proteases, the genus Aspergillus stands out. Thus, the objective of this work was to produce proteases from solid state fermentation of Aspergillus ochraceus, purify, characterize and evaluate their potential in the production of collagenolytic and fibrinolytic enzymes. For this, the t...
Impact of simulated human gastrointestinal digestion on the bioactive fraction ...
Gómez-García, Ricardo; Vilas-Boas, Ana A.; Oliveira, Ana; Amorim, Manuela; Teixeira, José A.; Pastrana, Lorenzo; Pintado, Maria ManuelaPineapple by-products (peels and stems) from fruit processing industries were evaluated to understand its potential application as a functional food. Therefore, the bioactive compounds of pineapple by-products were characterized for prebiotic and antioxidant activities. A total characterization of soluble carbohydrates profile (simples and complex carbohydrates), as well as polyphenols was performed, after remo...
Active Flexible Films for Food Packaging: A Review
Azevedo, Ana G.; Barros, Carolina; Miranda, Sónia; Machado, Ana Vera; Castro, Olga; Silva, Bruno; Saraiva, Margarida; Silva, Ana SanchesActive food packaging is a dynamic area where the scientific community and industry have been trying to find new strategies to produce innovative packaging that is economically viable and compatible with conventional production processes. The materials used to develop active packaging can be organized into scavenging and emitting materials, and based on organic and inorganic materials. However, the incorporatio...