8 documents found, page 1 of 1
Spent yeast waste streams as a sustainable source of bioactive peptides for ski...
Costa, Eduardo M.; Oliveira, Ana Sofia; Silva, Sara; Ribeiro, Alessandra B.; Pereira, Carla F.; Ferreira, Carlos; Casanova, Francisca; Pereira, Joana O.Spent yeast waste streams are a byproduct obtained from fermentation process and have been shown to be a rich secondary source of bioactive compounds such as phenolic compounds and peptides. The latter are of particular interest for skin care and cosmetics as they have been shown to be safe and hypoallergenic while simultaneously being able to exert various effects upon the epidermis modulating immune response ...
Edible packaging: a vehicle for functional compounds
Pereira, Joana O.; Pintado, M. ManuelaNowadays, innovations constantly appear in food packaging, which lead to a demand for new foods, always aiming at creating a more efficient quality preservation system. Edible coatings and films are a good attempt to increase the storability of foods, controlling gas exchange, moisture, solutes migration, and oxidative reaction rates. In addition to these gains, edible coating/films can be used as carriers of b...
Antiulcer and antiproliferative properties of spent brewer's yeast peptide extr...
Amorim, Maria M.; Pereira, Joana O.; Monteiro, Karin M.; Ruiz, Ana L.; Carvalho, João E.; Pinheiro, Hélder; Pintado, M. E.The main objective was to study the antiulcer and antiproliferative potential of yeast peptide extract for further incorporation into functional foods. Peptide concentrates were obtained by hydrolysis of spent brewer's yeast proteins followed by a filtration process. In order to prove the possible protection of gastric mucosa, an animal model with ulcerative lesions caused by oral administration of absolute eth...
Nutritional ingredients from spent brewer's yeast obtained by hydrolysis and se...
Amorim, Manuela; Pereira, Joana O.; Gomes, David; Pereira, Carlos Dias; Pinheiro, Hélder; Pintado, M. E.Spent brewer's yeast is a natural surplus from brewing industry. In order to up-grade this by-product, isolation of compounds has been tentatively assessed. The main objective of this work focuses on the use of ultrafiltration and nanofiltration pilot system for recovering cell compounds. Initially, yeast was autolyzed and ultrafiltered with a 10 kDa cut-off, and the two fractions obtained were hydrolyzed with ...
Aqueous extracts of Vaccinium corymbosum as inhibitors of Staphylococcus aureus
Silva, Sara; Costa, Eduardo M.; Costa, Maria Rosário; Pereira, Miguel F.; Pereira, Joana O.; Soares, José C.; Pintado, M. E.Staphylococcus aureus has been established has one of the most common pathogens causing nosocomial infections worldwide and also playing a role in for several outbreaks related to the consumption of contaminated foodstuffs. More recently, the discovery of methicillin resistant S. aureus (MRSA) in raw and processed foods increased the risk factor associated with S. aureus associated foodborne diseases and has le...
Effect of composition of commercial whey protein preparations upon gelation at ...
Ramos, Óscar S.; Pereira, Joana O.; Silva, Sara I.; Amorim, Maria M.; Fernandes, João C.; Lopes-da-Silva, José A.; Pintado, Manuela E.The major goal of this research effort was to comprehensively characterize various whey protein products available in the market — including one whey protein isolate (WPI) and three whey protein concentrates (two forms of WPC 80, and WPC 50), with regard to the effects of specific components (e.g. lecithin and minerals) and concentration of β-lactoglobulin (β-Lg) and α-lactalbumin upon thermal and gelation prop...
Antimicrobial activity of edible coatings prepared from whey protein isolate an...
Ramos, Óscar S.; Santos, Arménia C.; Leão, Mariana V.; Pereira, Joana O.; Silva, Sara I.; Fernandes, João C.; Franco, M. Isabel; Pintado, Manuela E.Using in vitro tests, the efficacy of edible coatings, made using whey protein isolates as a base material and glycerol as a plasticizer, and containing several antimicrobial compounds was assessed upon ubiquitous spoilage microflora in cheese. The formulation that showed the greatest activity was applied onto the surface of experimental cheeses, and their major microbiological and physicochemical features were...
Biodiversity and characterization of Staphylococcus species isolated from a sma...
Soares, José C.; Marques, M. Rosário; Tavaria, Freni K.; Pereira, Joana O.; Xavier Malcata, F.; Pintado, Manuela M.The level and the diversity of the staphylococcal community occurring in the environment and dairy products of a small manufacturing dairy plant were investigated. Species identification was performed using different molecular methods, viz. Multiplex-PCR, amplified ribosomal DNA restriction analysis (ARDRA), and sodA gene sequencing. The main species encountered corresponded to Staphylococcus equorum (41 isolat...