411 documents found, page 1 of 42
Bacterial cellulose biosynthesis in the presence of raw moist olive pomace: A g...
Crugeira, Pedro; Khelifa, Halima; Barreira, Luísa; Halla, Noureddine; Barreiro, Filomena; Rodrigues, Paula; Peres, António M.; Schreiner, Tatiana B.In this study, the biosynthesis of bacterial cellulose (BC) by Komagataeibacter intermedius strain isolated from Kombucha tea in the presence of raw moist olive pomace (MOP) (concentration up to 40 % in the fermentation media) was studied. The BC membranes were characterized by their antioxidant activity, structural character- istics, crystallinity, thermal stability, and mechanical behavior. Using raw MOP acti...
Potential use of the ATR-FTIR spectroscopy as an almond cultivar recognition to...
Lamas, Sandra; Rodrigues, Nuno; Santamaria-Echart, Arantzazu; Palu, Igor; Manhique, Jocyla; Herrero, Baudilio; Lopéz-Cortés, IsabelThree almond cultivars (Lauranne, Marinada, and Vairo) were studied, considering morphological parameters that showed statistical cultivar-dependence but not enabled accurate cultivar recognition. Alternatively, attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR) was applied to whole endocarp, kernel, and ground almonds. Both transmittance spectra and respective derivatives (3400–280...
Solubility of olive oil phenolic compounds in green solvents
Vale, Mariana Ribeiro de Paula; Zambom, Aline; Krüger, Felipe; Martins, Mónia A. R.; Coutinho, João A.P.; Pinho, Simão; Peres, António M.Olive oil production yields by-products rich in bioactive phenolics with potential uses in several types of industries
Comparative evaluation of oranges available for consumption in Portugal
Fajardo, Ana S.; Serra, Valéria; Peres, António M.; Veloso, Ana C.A.; Henriques, Marta H.F.Citrus production in Portugal, particularly in Algarve, plays a significant role in the national and European markets. Oranges from this region are highly regarded for their exceptional quality, due to unique climatic and geographical conditions. Many of these oranges hold the Protected Geographical Indication (PGI) "Citrinos do Algarve" certification, ensuring their authenticity and superior characteristics. W...
Solubility of olive oil phenolic compounds in green solvents
Vale, Mariana Ribeiro de Paula; Zambom, Aline; Krüger, Felipe; Martins, Mónia A. R.; Coutinho, João A.P.; Pinho, Simão; Peres, António M.The production of olive oil generates various by-products that are rich in phenyl alcohols, secoiridoids, phenolic acids and aldehydes, flavonoids, and other bioactive compounds. Due to their diverse biological activities, these compounds have promising potential as functional additives in the food, pharmaceutical, and cosmetics industries.1 However, data on their solubility in water and common volatile organic...
Valorisation of olive oil by-products into pectic- and glucuronoxylo-oligosacch...
Cordeiro, Ana; Fernandes, Andreia; Ferreira, Andreia S.; Coelho, Elisabete; Coimbra, Manuel A.; Silvério, Sara C.; Cadavez, Vasco; Peres, António M.Olive pomace (OLP) and stones (OLS) are key by-products of olive oil production, rich in lignocellulose and pectin, making them viable substrates for prebiotic oligosaccharide (OS) production. This study evaluated the chemical composition of OLP and OLS powders (OLPp and OLSp) and their potential for OS production through one-step fermentation using recombinant Bacillus subtilis 3610. Both substrates had compar...
Nutritional and health claims compliance of olive oils produced from centenaria...
Bortoluzzi, Leticia; Casal, Susana; Cruz, Rebeca; Peres, António M.; Baptista, Paula; Rodrigues, NunoThis work examined whether centenarian trees could be a source of virgin olive oil (VOO) that accomplishes nutritional and health claims regarding unsaturated fatty acids (UFA), tocopherols and phenolic compounds (tyrosol and hydroxytyrosol derivatives). A total of 159 VOOs from centenarian trees of Côa Valley-Portugal were analysed to assess their compliance with those claims. All VOOs met the criteria for ‘hi...
Application of the FTIR technique as a non‐invasive tool to discriminate Portug...
Lamas, Sandra; Ruano, Daniela Filipa Magalhães; Dias, Francisco; Barreiro, M.F.; Pereira, J.A.; Peres, António M.; Rodrigues, NunoThree Portuguese olive oils with PDO (‘Azeite do Alentejo Interior’, ‘Azeites da Beira Interior’ and ‘Azeite de Trás-os-Montes’) were studied considering their physicochemical quality, antioxidant capacity, oxidative stability, total phenols content, gustatory sensory sensations and Fourier transform infrared (FTIR) spectra. All oils fulfilled the legal thresholds of EVOOs and the PDO's specifications. Olive oi...
Characterization of Liquid Dosage Forms of Atenolol and Enalapril Maleate for O...
Mota, Sandra; Torres, Ana; Quintas, Clara; Peres, António M.; Ferreiro, Nuno Manuel; Cruz, Rebeca; Ferreira, Helena; Almeida, Isabel F.; Casal, SusanaThe limited availability of pharmaceutical formulations tailored for cardiovascular diseases in both pediatric and geriatric populations generates the need for compounded dosage forms to guarantee precise dosing and medication adherence. This study aimed to analyze the physicochemical properties and stability of formulations of atenolol and enalapril maleate prepared with a proprietary oral vehicle, SuspendIt®....
Developing High-Coloring Natural Systems Using Double Emulsions with Daucus car...
Teixeira, Liandra Gracher; Silva, Samara Cristina; Colucci, Giovana; Santamaria-Echart, Arantzazu; Peres, António M.; Dias, Madalena M.; Barreiro, M.F.Daucus carota L. extract is attracting interest as a natural colorant alternative. However, the presence of anthocyanins (ACNs), which are sensitive to pH changes, limits its application. To tackle this issue, water-in-oil-in-water (W1/O/W2) double emulsions are emerging as innovative solutions. Nevertheless, the problem of reaching robust colorant systems for industrial use still needs to be overcome. One impo...