6 documents found, page 1 of 1
Lemon dietary fibre-based powder as a promising ingredient for the food industr...
Magalhães, Daniela; Rodrigues, Cristina V.; Botella-Martinez, Carmen; Muñoz-Tebar, Nuria; Pérez-Álvarez, José Angel; Viuda-Martos, ManuelLemon co-products are valuable due to their high dietary fibre, making them significant for valorisation. This research aimed to characterise an innovative lemon dietary fibre (LDF) obtained through integrated extraction (of essential oil, phenolic compounds (PCs), and pectin) by evaluating its chemical, physicochemical, structural, techno-functional, total phenolic content, and antioxidant and antibacterial pr...
Alheiras with animal fat replacement: application of a gelled emulsion based on...
Botella-Martinez, Carmen; Fernandez-Lopez, Juana; Ferreira, Iasmin da Silva; Leite, Ana; Vasconcelos, Lia; Dominguez, Rubén; Perez-Alvarez, José AngelA gelled emulsion elaborated using hemp seed oil and buckwheat flour was utilized as pork backfat substitute in a typical Portuguese meat product named Alheira. Three different formulations were prepared: Alheiras control (AC) with a fat content of 13%, alheiras where the 25% pork backfat was substituted with a hemp seed oil-GE (AH25), and alheiras where the 50% pork backfat was substituted with a hemp seed oil...
Cocoa coproducts-based and walnut oil gelled emulsion as animal fat replacer an...
Botella-Martinez, Carmen; Lucas-González, Raquel; Lorenzo Rodriguez, Jose Manuel; Santos, Eva María; Rosmini, Marcelo; Sepúlveda, NéstorThe aim of this work was to evaluate the effects on the chemical, physic-chemical, tech-nological, and sensory properties of beef burger when replacing different quantities of fat (50 and 100%) with different levels of oil-in-water-gelled emulsion elaborated with walnut oil and cocoa bean shell flour (GECW). The chemical composition of the samples was affected by the fat replace-ment. The reformulation increase...
Bioaccessibility, changes in the antioxidant potential and colonic fermentation...
Gullón, Beatriz; Pintado, Manuela E.; Barber, Xavier; Fernández-López, Juana; Pérez-Álvarez, José A.; Viuda-Martos, ManuelThe aims of this work were to evaluate the effect of in vitro gastrointestinal digestion (GID) on (i) the recovery and bioaccessibility indexes, (ii) the changes on antioxidant activity and (iii) the short chain fatty acid (SCFA) production of two DF rich extracts (date pits flour (DPF) and apple bagasse flour (ABF)) obtained from agroindustrial co-products. At the end of GID process, the bioaccessibility of ph...
In vitro gastrointestinal digestion of pomegranate peel (Punica granatum) flour...
Gullón, Beatriz; Pintado, Manuela E.; Fernández-López, Juana; Pérez-Álvarez, José A.; Viuda-Martos, ManuelThe effect of in vitro gastrointestinal digestion (GID) on the recovery, bioaccessibility and stability of polyphenolic compounds, the changes in antioxidant activity and the short chain fatty acids (SCFAs) production of pomegranate peel flour (PPF) were evaluated. The extracts obtained in each step of GID were used to determine the stability of polyphenolic profile using HPLC whilst the antioxidant properties ...
Chemical composition and in vitro antimicrobial, antifungal and antioxidant 1 p...
Alves-Silva, Jorge M.; Dias dos Santos, Sandra M.; Pintado, Manuela E.; Pérez -Álvarez, José A.; Fernández-López, Juana; Viuda-Martos, ManuelThe aim of this study was determine (i) the chemical composition (ii) the antimicrobial activity (anti-bacterial and antifungal) and (iii) the antioxidant activity by means of four different antioxidant tests (DDPH, FIC, FRAP and TBARS) of the EOs of three aromatic herbs, Coriander (Coriandrum sativum), celery (Apium graveolens) and bush-basil (Ocimum minimum) widely used in Portugal. There is a great variabili...