206 documents found, page 1 of 21
Poultry Shelf-Life Enhancing Potential of Nanofibers and Nanoparticles Containi...
Reboleira, J.; Adão, P.; Guerreiro, S.; Dias, J.; Ganhão, R.; Mendes, S.; Andrade, Mariana; Vilarinho, Fernanda; Sanches-Silva, A.; Alves, N.Aqueous extracts of commercially available red macroalgae Porphyra dioica were integrated as inner coatings of food-grade polypropylene (PP) films through use of electrospinning and electrospraying technologies. Two coating formulations (A = 5 wt% P. dioica extract and 7.5 wt% polyvinyl alcohol (PVA); B = 1 wt% P. dioica extract, 1 wt% PVA, and 17% gelatine) were evaluated as to their capacity to delay spoilage...
Utilização de uma embalagem ativa antioxidante para embalar um presunto
Sanches-Silva, A.; Costa, H.S.; Costa, D.; Ramos, F.; Castilho, M.; Nóbrega, A.; Nóbrega, J.; Carneiro, O.A presente divulgação refere-se à utilização de uma embalagem ativa antioxidante para embalar um presunto, em que a referida embalagem é um filme que compreende pelo uma 95 %(g/g) de uma matriz polimérica flexível destinada a embalar e a estar em contato com um alimento ou um produto sujeito a oxidar e 1-5 %, em peso, de um extrato de uma planta aromática com propriedades antioxidantes, em que a embalagem ativa...
Essential Oils for Food Application: Natural Substances with Established Biolog...
Ribeiro-Santos, Regiane; Andrade, Mariana; Sanches-Silva, A.; Ramos de Melo, NatháliaEssential oils (EOs) are natural products obtained from aromatic plants. Steam distillation and hydrodistillation are the most commonly used methods for the extraction of EOs at laboratory scale. They have been widely studied due to their potential in the food industry. EO can be used in food in order to prolong the shelf-life, and additionally, they can reduce or replace synthetics additives. Their effectivene...
Characterization of rosemary and thyme extracts for incorporation into a whey p...
Andrade, Mariana; Ribeiro-Santos, Regiane; Bonito, M.C.; Saraiva, M.; Sanches-Silva, A.Active packaging is designed to interact with foods by releasing active components with biological properties, allowing the extension of foods shelf-life, being aromatic plants a source of active compounds. The main goal of this research was to develop a biodegradable whey protein based film, incorporated with an aromatic plant extract. Ethanolic extracts from rosemary and thyme were obtained from three commerc...
Active polylactic acid film incorporated with green tea extract: Development, c...
Martins, Carla; Vilarinho, Fernanda; Sanches-Silva, A.; Andrade, Mariana; Machado, A.; Vaz, M.F.; Ramos, F.A new antioxidant active packaging film has been developed based on polylactic acid (PLA) in which green tea extract (GTE) has been immobilized by extrusion. Two GTE concentrations were tested, 1% (w/w) and 2% (w/ w). Four GT samples were compared regarding their antioxidant capacity (by DPPH radical scavenging method and β-carotene bleaching method), total phenolics content (TPC) and total flavonoids content (...
Monitorization of hexanal as lipid oxidation indicator in a processed meat prod...
Vilarinho, Fernanda; Buonocore, Giovanna; Stanzione, M.A.; Vaz, M.; Sanches-Silva, A.One of the most detrimental processes in fatty foodstuffs is lipid oxidation, which occurs during production and storage, and influences food composition and safety. Through the analysis of volatile lipid oxidation products we can have an insight into the oxidation, and some volatiles, such as hexanal, which can be markers of undergoing oxidation processes. Hexanal is formed when fatty acids are oxidized and is...
Aloe vera: Ancient knowledge with new frontiers
Sanchez-Machado, D.; Lopez-Cervantes, J.; Sendón, R.; Sanches-Silva, A.Background: There are many plants with interesting pharmaceutical activities but Aloe vera is probably the most applied medicinal plant worldwide. Since biblical times, aloe has been used for its purgative effect, skin disorders healing and beauty treatments. Scope and approach: For this study, an extensive review on Aloe vera was carried out, including its main uses, components (both nutrients and bioactives),...
Lipid oxidation of a meat product packaged with poly (lactic acid)/clay nanocom...
Vilarinho, Fernanda; Buonocore, Giovanna; Vaz, M.; Sanches-Silva, A.Introduction: Polylactic acid or polylactide (PLA, Poly) is a biodegradable thermoplastic aliphatic polyester derived from renewable resources, such as corn starch, tapioca roots, chips or starch, or sugarcane. Biopolymer nanocomposites are of great interest to the packaging industry as they can overcome the limitations of biopolymers compared to synthetic polymers. In the last two decades, the nanocomposites h...
Green tea as a promising extract of active food packaging
Vilarinho, Fernanda; Martins, C.; Ramos, F.; Castilho, M.C.; Vaz, M.; Sanches-Silva, A.Introduction: Tea is one of the most popular and frequently consumed beverages in the world and its consumption dates back to more than 2000 years in China and then spread to other areas including Japan and later on to Europe (Zhao et al., 2014). Green tea is produced from Camellia sinensis (L.) Kuntze leaf infusion and is well known for its pleasant flavour and is associated with positive health effects. The b...
Use of essential oils in active food packaging: recent advances and future trends
Ribeiro-Santos, R.; Andrade, M.; Melo, N.; Sanches-Silva, A.Background: Essential oils (EOs) extracted from plants have been the focus of numerous researches due to their potential in the food and pharmaceutical industries and aromatherapy. Scope and approach: The effectiveness of EO may be observed in antimicrobial and antioxidant tests. Volatile compounds are present in EOs and are responsible by their biological activities, namely antimicrobial and antioxidant capaci...