15 documents found, page 1 of 2
Unveiling the impact of thermal water in German chamomile infusions: effects on...
Silveira, Tayse Ferreira; Echegaray, Noemí; Guimarães, Rafaela; Lemos, André; Pires, Tânia C.S.P.; Ferreira, Isabel C.F.R.; Alves, Maria JoséGerman chamomile (GC) and thermal water (TW) are widely known for their biological properties. This study explored whether combining GC with TW could promote an improvement in the bioactivities of GC infusions compared to using drinking water (DW). DW was tested at 100 ◦C (GC-100DW) and TW at both 100 ◦C (GC-100TW) and 60 ◦C (GC-60TW). The use of TW for preparing infusions was associated with the reduction of t...
Exploring the potential of underrated yet versatile crop Lunaria annua L.: New ...
Petrović, Jovana; Almeida, Daiana; Fernandes, Ângela; Stojković, Dejan; Robajac, Dragana; Silveira, Tayse Ferreira; Barros, LillianLunaria annua is an underexplored crop with promising potential for use in various industries: food, oil etc. It grows rapidly, has low maintenance and high resistance to pathogens, which makes it a promising crop for sustainable cultivation. Herein, we investigated nutritional value, phenolic profile, and bioactive properties of L. annua seeds collected in the wild. The results we obtained indicate that seeds ...
Development, characterization and stability of a novel sport drink based on the...
Radhouane, Maroua Fatma; Silveira, Tayse Ferreira; Ribeiro, Jessica; Rodrigues, Paula; Guimarães, Rafaela; Calhelha, Ricardo C.; Mandim, FilipaIsotonic drinks are sports beverages that replenish minerals and rapidly absorbable carbohydrates. We proposed to surpass traditional formulations of isotonic drinks by integrating thermal water, which remains unexploited as a source of electrolytes in isotonic despite the high mineral content. The novel formula combined thermal water with apple juice and hibiscus extract (as sources of sugars and color, respec...
Harnessing the Power of Natural Mineral Waters in Bread Formulations: Effects o...
Ferreira, Fernanda; Guimarães, Rafaela; Lemos, André; Milho, Catarina; Silveira, Tayse Ferreira; Ueda, Jonata Massao; Carocho, MárcioThis study aimed to evaluate the feasibility of incorporating natural mineral waters (NMW), including thermal water (TW) and bottled mineral water (BMW), into bread (‘biju’ type) to enhance its mineral content and explore their impacts on physicochemical, technological, biochemical, and chemical composition. NMW, rich in sodium, potassium, and magnesium, resulted in bread formulations with higher contents of th...
A green method for anthocyanin extraction from Clitoria ternatea flowers cultiv...
Gonçalves, Glória C.P.; Rosas, Alexandra L.G.; Sousa, Rafael C. de; Vieira, Thaís R.R.; Sousa, Thamyres C. de Albuquerque; Ramires, TassianaThis study aimed to develop a green method to obtain an anthocyanin-rich edible extract of Clitoria ternatea flowers grown in southern Brazil. The extract was characterized by UHPLC-MSn and analyzed for toxicological potential in an in vivo model, total phenolic content, and biological activities. By using a 23 multivariate design to study the effects of temperature, acidified solvent, and time on the total ant...
Nutritional, phytochemical, and bioactive prospects of black chokeberry (Aronia...
Sagandyk, Assem T.; Liberal, Ângela; Silveira, Tayse Ferreira; Alves, Maria José; Ferreira, Isabel C.F.R.; Zhakupova, Gulmira N.; Makangali, KadyrzhanBerries are consumed worldwide, but recently, they have attracted more attention due to their valuable phytochemical profiles and diverse applications. This study comprehensively characterized the saskatoon berry (Amelanchier ovalis) and black chokeberry (Aronia melanocarpa) from Kazakhstan, documenting their nutritional, chemical, and bioactive profiles. Nutritional analysis showed proteins at 2.52±0.2 g/100 g...
Antigenotoxic and cosmetic potential of elderberry (Sambucus nigra) extract: pr...
Gonçalves, Sara; Peixoto, Francisco P.; Silveira, Tayse Ferreira; Barros, Lillian; Gaivão, IsabelThe integrity of the genome is under constant threat from both endogenous and exogenous factors that induce oxidative stress and accelerate ageing. The demand for natural and organic cosmetics is rising due to the harmful effects of synthetic genotoxic agents on human health and the environment. Elderberry (Sambucus nigra L.), a fruit rich in bioactive compounds such as polyphenols, has demonstrated significant...
Food Extract of Purple Yam (Dioscorea trifida L.f.) from Brazil: Optimization o...
Rosas, Alexandra L.G.; Gonçalves, Glória C.P.; Silveira, Tayse Ferreira; Barros, Lillian; Ramires, Tassiana; Sousa, Rafael C. dePurple yam (Dioscorea trifida) has high agricultural productivity in the Amazon region but has not been much investigated. Multivariate strategies were employed to optimize the method to obtain a food extract rich in functional compounds. The optimal conditions showed that the combination of 0.2 g of dried purple yam with 15 mL of citric acid (1%) under agitation in a water bath at 36 °C for 4 min yields an ext...
Red Jambo Flower (Syzygium malaccense L.) as a Potential Bioactive Compound to ...
Sousa, Rafael Carneiro de; Rosas, Alexandra Lizandra Gomes; Gonçalves, Glória Caroline Paz; Ramires, Tassiana; Silva, Wladimir Padilha daThis paper aimed to demonstrate the production of edible extracts from red jambo flowers, cultivated in northeastern Brazil, and investigate their bioactive properties. For this purpose, a multivariate optimization of the extraction process was performed, by solid-liquid extraction, where it was observed that the presence of ethanol, acetone, and polysorbate in the extracting solution had the most significant i...
Development and characterisation of gluten‐free fresh pasta using teff, rice, a...
Silveira, Tayse Ferreira; Hasni, Jihene; Portelada, Nathalie; Fernandes, Filipa Alexandra; Rodrigues, Paula; Lemos, André; Ferreira, Isabel C.F.R.To meet the demand for gluten-free (GF) products, this study developed artisanal fresh pasta using teff, rice, and buckwheat flours, enhanced with mineral-rich thermal waters (TW). A mixture design approach optimised flour proportions to balance texture, cooking time, water absorption, and cooking loss, along with functional properties such as total phenolic compounds (TPC) and antioxidant activity. Two promisi...