42 documents found, page 1 of 5
Meta-analysis of antimicrobial activity of Allium, Ocimum, and Thymus spp. conf...
Bonilla-Luque, Olga María; Silva, Beatriz Nunes; Ezzaky, Youssef; Possas, Arícia; Achemchem, Fouad; Cadavez, Vasco; Gonzales-Barron, UrsulaBiopreservation strategies such as the use of Mediterranean plant extracts to ensure food safety are promising to deal with the emergence of antimicrobial resistances and the overreliance on food chemical additives. In the last few decades, antimicrobial susceptibility testing (AST) for evaluating the in vitro antibacterial potential of plant extracts against the most relevant foodborne pathogens has been widel...
Chemical profiles and bioactivities of polyphenolic extracts of Lavandula stoec...
Silva, Beatriz Nunes; Cadavez, Vasco; Caleja, Cristina; Pereira, Eliana; Calhelha, Ricardo C.; Molina, Adriana K.; Finimundy, Tiane C.; Kostić, MarinaThis study assessed the chemical profiles and bioactivities of the infusions, decoctions and hydroethanolic extracts of tarragon, basil and French lavender. The extracts were chemically characterised (HPLC-DAD-ESI/MS) and their bioactivities were evaluated in vitro. All extracts revealed antimicrobial, antifungal and antioxidant properties. French lavender extracts showed higher total phenolic content, regardle...
Impact of salt reduction on lactic acid bacteria and total viable counts in cho...
Barbosa, Joana; Carvalho, Teresa Bento de; Komora, Norton; Azevedo, Maria A.; Silva, Beatriz Nunes; Teixeira, PaulaIntroduction: Salt has been used as a food additive and preservative in meat products for many centuries. As excessive sodium intake can lead to cardiovascular and cerebrovascular diseases, primary liver cancer, and atrial fibrillation, low-salt reformulations of traditional meat products have been developed. Nevertheless, while salt reduction may address the issue of excessive sodium intake, the effects of usi...
Substituição de sorbato de potássio por conservantes naturais em recheio de ban...
Carvalho, Teresa Bento de; Silva, Beatriz Nunes; Silva, Beatriz; Oliveira, Isabel; Azevedo, Miguel; Tomé, Elisabetta; Teixeira, PaulaIntrodução :Os conservantes de síntese química, como o sorbato de potássio, têm sido utilizados pela indústria alimentar para prevenir a deterioração microbiana. Contudo, a crescente exigência dos consumidores por alimentos 'naturais' e 'sem químicos', bem como as preocupações ambientais, têm levado tanto os consumidores como a indústria a procurar conservantes naturais alternativos, denominados 'clean label', ...
Comparing growth and survival kinetics of persistent and sporadic strains of li...
Meneses, Rui; Pereira, Catarina; Ferreira, Vânia; Magalhães, Rui; Barbosa, Joana; Silva, Beatriz Nunes; Teixeira, PaulaMotivation: L. monocytogenes is known to persist in food processing environments, with some strains being routinely isolated (persistent), while others are only occasionally found (sporadic). This raises the question: Are persistent strains more resistant to stress conditions compared to sporadic strains from similar sources? Objective: To investigate the effect of food processing related stresses (pH=6 and 8% ...
Preventing fungal spoilage from raw materials to final product: innovative pres...
Carvalho, Teresa Bento de; Silva, Beatriz Nunes; Tomé, Elisabetta; Teixeira, PaulaSpoilage fungi are a significant cause of financial loss in the food and beverage industry each year. These fungi thrive in challenging environments characterized by low acidity, low water activity and high sugar content, all of which are common in fruit fillings used in pastry products. Fruit fillings are therefore highly susceptible to fungal spoilage. Fungal growth can cause sensory defects in foods, such as...
Microbiological profile of vegan and vegetarian meat analogues from the Portugu...
Tomé, Elisabetta; Barbosa, Joana; Silva, Beatriz Nunes; Carneiro, Ana; Mena, Cristina; Ferreira, Ricardo; Poças, Fátima; Teixeira, PaulaMotivation: Meat analogues, especially those of plant origin, are generally high in protein, high in water activity (aw > 0.95) and have a mildly acidic pH (pH > 5.5) (Kabisch et al., 2024), making these products highly susceptible to microbial spoilage. With the current increase in consumption of meat analogues, their food safety aspects need to be considered and the question arises: can meat analogs pose a fo...
Chemical profiles and bioactivities of polyphenolic extracts of Lavandula stoec...
Silva, Beatriz Nunes; Cadavez, Vasco; Caleja, Cristina; Pereira, Eliana; Calhelha, Ricardo C.; Molina, Adriana K.; Finimundy, Tiane; Kostic, MarinaThis study assessed the chemical profiles and bioactivities of the infusions, decoctions and hydroethanolic extracts of tarragon, basil and French lavender. The extracts were chemically characterised (HPLC-DAD-ESI/MS) and their bioactivities were evaluated in vitro. All extracts revealed antimicrobial, antifungal and antioxidant properties. French lavender extracts showed higher total phenolic content, regardle...
Biopreservation technologies and novel modelling approaches to control the deve...
Silva, Beatriz NunesA presença de Staphylococcus aureus em queijos frescos de leite cru de cabra tem sido documentada várias vezes. Nestes queijos, não existe uma fase de maturação prolongada que reduza a carga do patogénico e a pasteurização não é utilizada para garantir as características sensoriais únicas associadas a queijos de leite cru. Assim, esta tese teve como objetivo fornecer soluções para melhorar a qualidade microbiol...
Meta-analysis of antimicrobial activity of Allium, Ocimum, and Thymus spp. conf...
Bonilla-Luque, Olga María; Silva, Beatriz Nunes; Ezzaky, Youssef; Possas, Arícia; Achemchem, Fouad; Cadavez, Vasco; Gonzales-Barron, ÚrsulaBiopreservation strategies such as the use of Mediterranean plant extracts to ensure food safety are promising to deal with the emergence of antimicrobial resistances and the overreliance of food chemical additives. In the last few decades, antimicrobial susceptibility testing (AST) for evaluating the in vitro antibacterial potential of plant extracts against the most relevant foodborne pathogens has been widel...