141 documents found, page 1 of 15
A lab-made e-nose-MOS device for assessing the bacterial growth in a solid cult...
Dias, Teresa; Santos, Vitor S.; Zorgani, Tarek; Ferreiro, Nuno Manuel; Rodrigues, Ana Isabel; Zaghdoudi, Khalil; Veloso, Ana C.A.; Peres, António M.The detection and level assessment of microorganisms is a practical quality/contamination indicator of food and water samples. Conventional analytical procedures (e.g., culture methods, immunological techniques, and polymerase chain reactions), while accurate and widely used, are time-consuming, costly, and generate a large amount of waste. Electronic noses (E-noses), combined with chemometrics, provide a direc...
Does water addition during the industrial milling phase affect the chemical-sen...
Marx, Ítala; Casal, Susana; Rodrigues, Nuno; Cruz, Rebeca; Veloso, Ana C.A.; Pereira, J.A.; Peres, António M.At olive oil industrial extraction, water addition is a practice overcoming the formation of thick pastes. The effect of water addition (0 to 6.2%, kgadded water/kgolives), during the industrial milling of cv. Arbequina olives, on the oils’ chemical-sensory quality, was evaluated. Despite the extra virgin olive oil classification, compared with the water incorporation (1.2–6.2%), extraction without water additi...
Application of an electronic nose to differentiate extra virgin olive oils acco...
Ferreiro, Nuno Manuel; Peres, António M.; Veloso, Ana C.A.; Pereira, J.A.; Rodrigues, NunoOlive oils produced in the Douro’s region (north of Portugal) are greatly appreciated due to their specific chemical-sensory characteristics, which can be associated to the region’s “Terroir”. Thus, for olive oil producers and consumers, the capability to guarantee the authenticity of the geographical origin of these oils is of utmost importance. In this sense, this study aimed to evaluate the possibility of us...
Inoculation of cv. Arbequina olives with fungi isolated from leaves and its eff...
Marx, Ítala; Baptista, Paula; Casal, Susana; Rodrigues, Nuno; Cruz, Rebeca; Veloso, Ana C.A.; Pereira, J.A.; Peres, António M.Cv. Arbequina fruits were inoculated during one day with suspensions of Aureobasidium pullulans, Epicoccum nigrum or both species ( 104 spores/g olives), isolated from olive leaves, aiming to increase the phenolic content of the olive oils. Oils were extracted from non-inoculated (control) and inoculated olives, being evaluated for their oxidative stability, and phenolic composition. Compared to the control oil...
Monovarietal olive oils fortified with carotenoids: physicochemical and sensory...
Murillo-Cruz, Mª Carmen; Rodrigues, Nuno; Dias, Maria Inês; Bermejo‐Román, Ruperto; Veloso, Ana C.A.; Pereira, J.A.; Peres, António M.This study evaluated the effects of lutein or β-carotene incorporation (0.1 mg/ml) on the quality, sensory attributes and stability of Arbequina, Picual or Royal monovarietal extra virgin olive oils. The fortification significantly decreased (p value < 0.05) the chemical quality of the fortified oils (peroxide values: +3% to +34%; extinction coefficients: +4% to +55%). The negative impact was higher on Arbequin...
Effect of extraction method on the bioactive composition, antimicrobial activit...
Campos, Lara; Seixas, Luana; Dias, Susana; Peres, António M.; Veloso, Ana C.A.; Henriques, MartaPomegranate by-products can be an asset to the food industry due to the richness in bioactive and antimicrobial compounds. This work studied the influence of conventional solvent and sonication-assisted extraction methods on the bioactive profile, antimicrobial properties, and phytotoxicity effect of the peels and seeds extracts from Acco, Big Full, and Wonderful pomegranate cultivars. The bioactive composition...
Impact of fresh olive leaves addition during the extraction of Arbequina virgin...
Marx, Ítala; Casal, Susana; Rodrigues, Nuno; Cruz, Rebeca; Peres, Fátima; Veloso, Ana C.A.; Pereira, J.A.; Peres, António M.Leaves incorporation during the extraction of olive oils can enhance their chemical-sensory quality. Thus, leaves from cvs. Arbequina or Santulhana were added (1%, w/w) during the extraction of Arbequina oils using an Abencor system, being discussed the impacts on the phenolics and volatiles formation enzymatic pathways. Leaves addition contributed to a significant decrease (P-value < 0.05) of the contents of s...
Pomegranate peels and seeds as a source of phenolic compounds: effect of cultiv...
Campos, Lara; Seixas, Luana; Henriques, Marta H.F.; Peres, António M.; Veloso, Ana C.A.The nutraceutical properties of Punica granatum L. are not restricted to the edible portion of the fruit but also to the peels and seeds, flowers, leaves, and tree bark. The recovery and valorization of the peel and seeds (ca. 50% of the whole fruit), besides the positive environmental impact, can be viewed as a source of natural bioactive compounds. Thus, the bioactive properties of extracts of pomegranate pee...
An electronic tongue as a tool for assessing the impact of carotenoids’ fortifi...
Murillo-Cruz, Mª Carmen; Rodrigues, Nuno; Bermejo‐Román, Ruperto; Veloso, Ana C.A.; Pereira, J.A.; Peres, António M.The consumption of carotenoids has several health benefits. It is known that the fortification of olive oils with carotenoids, namely β-carotene or lutein, enhanced the oils’ physicochemical properties, being a possible strategy to increase carotenoids intake. This study showed that a lab-made potentiometric electronic tongue, comprising lipid sensor membranes, could discriminate non-fortified olive oils from t...
Impact of the covering vegetable oil on the sensory profile of canned tuna of K...
Ferreiro, Nuno Manuel; Rodrigues, Nuno; Veloso, Ana C.A.; Fernandes, Conceição; Paiva, Helga; Pereira, J.A.; Peres, António M.The impact of the covering vegetable oil (sunflower oil, refined olive oil and extra virgin olive oil, EVOO) on the physicochemical and sensory profiles of canned tuna (Katsuwonus pelamis species) was evaluated, using analytical techniques and a sensory panel. The results showed that canned tuna covered with EVOO possesses a higher content of total phenols and an enhanced antioxidant capacity. This covering med...