193 documents found, page 1 of 20
Modification of acorn starch structure and properties by high hydrostatic pressure
Castro, Luís M. G.; Caço, Ana I.; Pereira, Carla F.; Sousa, Sérgio C.; Brassesco, María E.; Machado, Manuela; Ramos, Óscar L.Despite being rich in starch, over half of acorn production is undervalued. High hydrostatic pressure was used to modify the properties of Q. pyrenaica (0.1 and 460 MPa for 20 min) and Q. robur (0.1 and 333 MPa for 17.4 min) acorn starches to obtain high-valued ingredients. Pressure significantly altered the span distribution and heterogeneity of the acorn starch granules depending on the species, but their mor...
Valorization of resistant starch from acorns as a new ingredient for chocolate ...
Castro, Luís M. G.; Sousa, Sérgio C.; Machado, Manuela; Alexandre, Elisabete M. C.; Saraiva, Jorge A.; Pintado, ManuelaAim: Despite being a fruit rich in resistant starch, acorns remain undervalued. Resistant starch is known to improve food acceptability when compared to traditional insoluble fibers, and recent research suggests the usage of acorn starch as an additive in fermented yogurt and milk products. Furthermore, non-thermal technologies such as high hydrostatic pressure and pulsed electric field can produce clean-labell...
High pressure processing of raw ewe's cheese promotes microbiological safety an...
Inácio, Rita S.; Gomes, Ana M. P.; Saraiva, Jorge A.Serra da Estrela cheese (a raw ewe’s milk) ripened for 45 days was treated at 600 MPa for 6 min (P1) and at 450 MPa for 6 (P2) and 9 min (P3) and kept in refrigerated storage for 15 months. Lactobacillus and Lactococcus viable cell numbers were reduced in 3.2–3.6 and 2.7–3.6 log cycle units, respectively. Lower reductions were verified for total aerobic mesophilic and Enterococcus viable cell numbers in cheeses...
Effect of high-pressure processing on proteolysis, texture and sensorial attrib...
Inácio, Rita S.; Monteiro, Maria J. P.; Lopes-da-Silva, José A.; Saraiva, Jorge A.; Gomes, Ana M. P.Serra da Estrela cheese, with a Protected Denomination of Origin (PDO), is one of the most appreciated traditional raw milk Portuguese cheeses, and it is well known for its unique flavor and texture, which are derived from the use of raw ewe’s milk and its production process. In this work, 45-day-old ripened Serra da Estrela cheeses were processed by high-pressure processing (HPP) at 600 MPa/6 min (P1), 450 MPa...
The High Pressure Preservation of Honey: A Comparative Study on Quality Changes...
Scepankova, Hana; Majtan, Juraj; Estevinho, Leticia M.; Saraiva, Jorge A.In commercially available honey, the application of a heat treatment to prevent spoilage can potentially compromise its beneficial properties and quality, and these effects worsen with extended storage. The high-pressure processing (HPP) of honey is being explored, but its long-term impact on honey quality has not been characterised yet. This study evaluated the effects of HPP and thermal processing on the micr...
Novel cold and thermally pasteurized cardoon-enriched functional smoothie formu...
Mandim, Filipa; Petropoulos, Spyridon Α.; Pinto, Carlos A.; Heleno, Sandrina A.; Rodrigues, Paula; Dias, Maria Inês; Saraiva, Jorge A.This study investigated the potential of incorporating cardoon ( Cynara cardunculus L.) blades as bioactive and dietary fiber ingredients in vegetable/fruit-based smoothies, within a zero-waste approach. The smoothie formulations were pasteurized by high-pressure (550 MPa for 3 min, HPP) and thermal (90 degrees C for 30 s, TP) treatments and stored at 4 degrees C for 50 days. Cardoon-fortified smoothies exhibit...
Use of Chlorella vulgaris lipidic extracts in the development of healthier past...
Pereira, Tatiana; Barroso, Sónia; Teixeira, Paula; Domingues, M. Rosário; Maurício, Tatiana; Mendes, Susana; Pinto, Filipa R.; Freire, Catarina D.Pastry products constitute a significant segment of the food market. However, the high amount of fat used in their production poses a challenge when competing for the attention of modern consumers, who are more conscious of the health problems associated with the consumption of high-fat products. With this in mind, the main objective of this study is the reduction of the total fat and saturated fat contents of ...
Nonthermal high-pressure microalgae extracts: A new source of natural ingredien...
Garcia, Mónica P.; Regueiras, Ana; Lopes, Graciliana; Matos, Gabriela; Silva, Lucília P. da; Cerqueira, Mariana T.; Cardoso, Helena; Correia, NádiaMicroalgae are one of the most prominent sources of ingredients for the cosmetic industry not only due to their diversity but, importantly, due to the low environmental impact in production and extraction. A sustainable extraction process requires the use of effective and environmentally friendly solvents that guarantee an extract with a relevant content and in high yields. In this work, Chlorella vulgaris, Nan...
Ohmic heating as an innovative strategy to modulate protein fibrillation
Avelar, Zita Sofia Barbosa; Monge-Morera, Margarita; Delcour, Jan A.; Saraiva, Jorge A.; Vicente, A. A.; Rodrigues, Rui Miguel MartinsThe integration of emerging technologies and innovative functionalization techniques presents a promising strategy to address contemporary challenges involving dietary shifts, environmental and ethical issues associated with traditional protein consumption. Amyloid fibrils (AFs) are on the spotlight since they can deliver innovative techno-functional properties in food systems. Conventional proteins such egg wh...
High-pressure processing effects on microbiological stability, physicochemical ...
Lopes, Ana C.; Queirós, Rui P.; Pinto, Carlos A.; Casal, Susana; Delgadillo, Ivonne; Saraiva, Jorge A.; Inácio, Rita S.Nowadays, consumers are more aware of the effects of their diet on their health, and thus demand natural or minimally processed food products. Therefore, research has focused on processes that assure safe products without jeopardizing their nutritional properties. In this context, this work aimed to evaluate the effects of high-pressure processing (550 MPa/3 min/15 °C, HPP) on a fruit salad (composed of melon j...