22 documents found, page 1 of 3
Wild Myrtus communis L. Fruit By-Product as a Promising Source of a New Natural...
Vega, Erika N.; González-Zamorano, Lorena; Cebadera, Elena; Barros, Lillian; Silveira, Tayse F. F. da; Vidal-Diez de Ulzurrun, Guillermo; Tardío, JavierMyrtus communis L., as a wild underutilized fruit, was analyzed for its physicochemical properties and bioactive composition, revealing a high anthocyanin content principally concentrated in the peel. Therefore, the anthocyanin extraction conditions through ultrasound-assisted extraction from Myrtus communis L. fruit peels (MCP), considered a by-product, were optimized using response surface methodology (RSM), ...
Exploring the Biochemical Profile of Beta vulgaris L.: A Comparative Study of B...
Almeida, Daiana; Petropoulos, Spyridon A.; Silveira, Tayse F. F. da; Pires, Tânia C.S.P.; Ferreira, Isabel C.F.R.; Fernandes, Ângela; Barros, LillianIn this study, leaves and roots from three beetroot cultivars (cv. Albina Vereduna (white roots), cv. Burpee’s Golden (golden roots), and cv. Pablo F1 (red roots)), as well as Swiss chard leaves (also known as “rhubarb chard”, or Beta vulgaris subsp. cicla var. flavescens) were evaluated in terms of their chemical profile and bioactive properties. Roots were characterized by high carbohydrate content, which als...
Natural Food Colorant Obtained from Wild Berberis vulgaris L. by Ultrasound-Ass...
Vega, Erika N.; González-Zamorano, Lorena; Cebadera, Elena; Barros, Lillian; Pires, Tânia C.S.P.; Molina, Adriana K.; Silveira, Tayse F. F. daIn this study, a novel natural food colorant based on anthocyanins was developed from wild barberry (Berberis vulgaris L.) fruits using ultrasound-assisted extraction, which was optimized through RSM. Four extraction variables (ultrasound power, time, S/L ratio, and extraction solvent pH) were evaluated in combination. The response criteria used were the total anthocyanin content (TAC) and color parameters. The...
Unveiling the impact of thermal water in German chamomile infusions: effects on...
Silveira, Tayse F. F. da; Echegaray, Noemí; Guimarães, Rafaela; Lemos, André; Pires, Tânia C.S.P.; Ferreira, Isabel C.F.R.; Alves, Maria JoséGerman chamomile (GC) and thermal water (TW) are widely known for their biological properties. This study explored whether combining GC with TW could promote an improvement in the bioactivities of GC infusions compared to using drinking water (DW). DW was tested at 100 ◦C (GC-100DW) and TW at both 100 ◦C (GC-100TW) and 60 ◦C (GC-60TW). The use of TW for preparing infusions was associated with the reduction of t...
Exploring the potential of underrated yet versatile crop Lunaria annua L.: New ...
Petrović, Jovana; Almeida, Daiana; Fernandes, Ângela; Stojković, Dejan; Robajac, Dragana; Silveira, Tayse F. F. da; Barros, LillianLunaria annua is an underexplored crop with promising potential for use in various industries: food, oil etc. It grows rapidly, has low maintenance and high resistance to pathogens, which makes it a promising crop for sustainable cultivation. Herein, we investigated nutritional value, phenolic profile, and bioactive properties of L. annua seeds collected in the wild. The results we obtained indicate that seeds ...
Nutritional and Bioactive Characterization of Unconventional Food Plants for Su...
Oliveira, Izamara; Salgado, José Miguel R.T.; Lopes, João Pedro Krauspenhar; Carocho, Márcio; Silveira, Tayse F. F. da; Garcia, Vitor Augusto dos SantosUnconventional food plants (UFPs) are increasingly valued for their nutritional composition and bioactive potential. This study proposes a comprehensive characterization of the chemical and bioactive properties of Pereskia aculeata Miller (Cactaceae) (PA); Xanthosoma sagittifolium (L.) Schott (Araceae) (XS); Stachys byzantina K. Koch (Lamiaceae) (SB); and inflorescences from three cultivars of Musa acuminata (M...
Natural Mineral Water–Plant Extract Combinations as Potential Anti-Aging Ingred...
Gomes, Carolina P.; Oliveira, Ana S.; Rolo, Joana; Silveira, Tayse F. F. da; Palmeira de Oliveira, Rita; Alves, Maria José; Plasencia, PaulaNatural mineral waters (NMWs) and plant extracts have long been valued for their therapeutic properties and skin benefits. This study investigated, in vitro, the role of five Portuguese NMWs (A-E), combined with plant extracts from five species (Ficus carica L., Rubus idaeus L., Vaccinium myrtillus, Cistus ladanifer and Thymus x citriodorus) as bioactive ingredients. Antioxidant capacity was assessed using the ...
Harnessing the power of natural mineral waters in bread formulations: effects o...
Ferreira, Fernanda; Guimarães, Rafaela; Lemos, André; Milho, Catarina; Silveira, Tayse F. F. da; Ueda, Jonata M.; Carocho, Márcio; Heleno, Sandrina A.This study aimed to evaluate the feasibility of incorporating natural mineral waters (NMW), including thermal water (TW) and bottled mineral water (BMW), into bread (‘biju’ type) to enhance its mineral content and explore their impacts on physicochemical, technological, biochemical, and chemical composition. NMW, rich in sodium, potassium, and magnesium, resulted in bread formulations with higher contents of th...
Exploring the Bioactive Properties of Hydroethanolic Cork Extracts of Quercus c...
Sen, Ali Umut; Almeida, Daiana; Silveira, Tayse F. F. da; Pires, Tânia S. P.; Añibarro-Ortega, Mikel; Mandim, Filipa; Barros, LillianThe bioactive properties of underutilized corks such as Quercus cerris cork and planted Quercus suber cork in the Eastern Mediterranean are not well-known but are crucial in developing lignocellulosic biorefineries. To assess their biological potential, hydroethanolic cork extracts of Quer- cus cerris and Quercus suber were analyzed for phenolic composition, antioxidant, antiproliferative, antimicrobial activit...
Development and characterisation of gluten‐free fresh pasta using teff, rice, a...
Silveira, Tayse F. F. da; Hasni, Jihene; Portelada, Nathalie; Fernandes, Filipa Alexandra; Rodrigues, Paula; Lemos, André; Ferreira, Isabel C.F.R.To meet the demand for gluten-free (GF) products, this study developed artisanal fresh pasta using teff, rice, and buckwheat flours, enhanced with mineral-rich thermal waters (TW). A mixture design approach optimised flour proportions to balance texture, cooking time, water absorption, and cooking loss, along with functional properties such as total phenolic compounds (TPC) and antioxidant activity. Two promisi...