16 documents found, page 1 of 2
Control of Stemphylium vesicarium in "Rocha" pear using encapsulated essential ...
Mendonça, Inês; Fernandes, Beatriz; Almeida, Carina Manuela Fernandes; Serrano, Carmo; Leão, Miguel; Venâncio, Armando; Silva, Sónia Carina[Excerpt] Introduction Stemphylium vesicarium is a plant-pathogenic fungus that poses a significant challenge to pear production, where it causes brown spot of pear (BSP) [1]. The "Rocha" pear, an exclusively Portuguese variety of high importance has been experiencing substantial losses due to BSP [2]. The rise of fungicide resistance and concerns about their environmental impact have driven the search for sust...
Valorisation of sea urchin (Paracentrotus lividus) gonads through canning
Camacho, Carolina; Oliveira, Helena; Serrano, Carmo; Delgado, Inês; Coelho, Inês; Pedro, Sónia; Lourenço, Helena; Bandarra, Narcisa M.; Marques, AntónioFresh sea urchin (Paracentrotus lividus) gonads are a delicacy with short seasonal availability, very often heterogeneous in size and intrinsic characteristics. This study aimed to valorise this resource through the preparation of canned products (with/without Porphyra spp.) and evaluate their physicochemical and sensory quality (3–12 months). Canning contributed to a decrease in protein, K and most carotenoids...
Use of microencapsulation of aromatic plants and spices as a strategy for salt ...
Viegas, Cláudia; Gerardo, André; Mendes, Lino; Ferreira, Raquel; Damas, Carlos; Sapata, Margarida; Serrano, CarmoExcessive salt intake is highly prevalent worldwide, posing as a risk factor for cardiovascular diseases. Scientific evidence supports the need for salt reduction in food. This project aimed for application of microencapsulation of aromas of aromatic plants and spices to decrease/exclude salt. Product was applied in school and adult meals in two canteens. Participants fulfilled a questionnaire for hedonic, salt...
Chemical Profile and Biological Activities of Brassica rapa and Brassica napus ...
Serrano, Carmo; Oliveira, M. Conceição; Lopes, V. Rolim; Soares, Andreia; Molina, Adriana K.; Paschoalinotto, B.H.; Pires, Tânia C.S.P.; Serra, OctávioThis study aimed to analyse the chemical profile and biological activities of 29 accessions of Brassica rapa (turnips) and 9 of Brassica napus (turnips and seeds) collections, maintained ex situ in Portugal. HPLC-HRMS allowed the determination of glucosinolates (GLS) and polyphenolic compounds. The antioxidant and antimicrobial activities were determined by using relevant assays. The chemical profiles showed th...
The influence of salt reduction with encapsulated oleoresins on the quality of ...
Serrano, Carmo; Sapata, Margarida; Castelo-Branco, Diogo; Tasso, Ana; Marques, António; Viegas, Cláudia; Figueira, Diogo; Komora, NortonIntroduction: Mayonnaise, mustard, and ketchup are table sauces enjoyed worldwide, adding flavor and texture to many dishes. However, these products often contain high sodium content, which contributes to health issues such as high blood pressure and cardiovascular disease. To address these concerns, reducing salt content in the sauces has become a significant goal for both manufacturers and consumers. Objectiv...
Chemical Profile and Biological Activities of Brassica rapa and Brassica napus ...
Serrano, Carmo; Oliveira, M. Conceição; Lopes, V. R.; Soares, Andreia; Molina, Adriana K.; Paschoalinotto, Beatriz H.; Pires, Tânia C. S. P.This study aimed to analyse the chemical profile and biological activities of 29 accessions of Brassica rapa (turnips) and 9 of Brassica napus (turnips and seeds) collections, maintained ex situ in Por- tugal. HPLC-HRMS allowed the determination of glucosinolates (GLS) and polyphenolic compounds. The antioxidant and antimicrobial activities were determined by using relevant assays. The chemical profiles showed ...
Microencapsulation of Essential Oils and Oleoresins: Applications in Food Products
Fernandes, Beatriz; Oliveira, M. Conceição; Marques, Ana C.; Santos, Rui Galhano dos; Serrano, CarmoEssential oils (EOs) and oleoresins (ORs) are plant-derived extracts that contain both volatile and non-volatile compounds used for flavoring, coloring, and preservation. In the food industry, they are increasingly used to replace synthetic additives, aligning with consumer demand for natural ingredients, by substituting artificial flavors, colorants, and preservatives. Microcapsules can be added to a vast rang...
Encapsulation of sorghum leaf red dye: biological and physicochemical propertie...
Serrano, Carmo; Sapata, Margarida; Oliveira, M. Conceição; Soares, Andreia; Pereira, Carla; Abreu, Rui M.V.; Barros, LillianThe encapsulation of the 3-deoxyanthocyanidins (3-DXA) red dye, extracted from sorghum (Sorghum bicolor L.) leaves, was explored for food application. The extracts showed antioxidant activity at concentrations ranging from 803 to 1210 μg mL−1 and did not reveal anti-inflammatory or cytotoxic properties, indicating their potential for food application. Encapsulation was performed with two carrier agents (maltode...
LC-MS profiling and biological evaluation of methanolic extracts from local var...
Serrano, Carmo; Oliveira, M. Conceição; Soares, Andreia; Pereira, Carla; Dias, Maria Inês; Barros, Lillian; Dias, Ana; Lopes, V. Rolim; Barata, Ana M.The Brassica rapa spp. rapa species develops a broad, white root with thin, light green, slightly pubescent leaves. The species is consumed in Asia, Europe and North America for its nutritional benefits with low caloric value due to its low protein and lipid content, and has been used in the preparation of soups and stews. The flavor of root and leaves is slightly bitter and has been related to the degradation ...
Biological and phytochemical evaluation of methanolic extracts from ennyroyal a...
Serrano, Carmo; Barros, Lillian; Soares, Andreia; Pereira, Carla; Dias, Maria Inês; Alves, Maria José; Lopes, Violeta R.; Barata, Ana MariaMedicinal and aromatic plants represent a healthier alternative to synthetic phenolic compounds, with a positive impact on therapeutic, aromatic and dietetic or gastronomic purposes. The in vitro biological activities of the phenolic compounds are an important parameter to select the most promising extracts for use in industrial applications. Thus, this study aimed to evaluate the in vitro antioxidant, antibact...