55 documents found, page 1 of 6
A comprehensive review of fish protein hydrolysates targeting pet food formulat...
Ribeiro, Tânia Bragança; Maia, Margarida R. G.; Fonseca, António J. M.; Marques, Bianca; Caleja, Cristina; Rosa, Ana; Martins, Rui; Almeida, AndréThe fish industry generates significant amounts of fish by- and co-products (FBCPs) annually, projected to reach 160.8 million tonnes by 2030. This growth highlights the urgent need for sustainable FBCP management and an opportunity to improve the sector's environmental sustainability. Fish protein hydrolysates (FBCPHs) and bioactive peptides (BPs) derived from these FBCPs are gaining recognition in the pet foo...
Influence of different processing techniques on microalgal protein extraction
Moreira, Catarina; Ferreira-Santos, Pedro; Nunes, Rafaela; Carvalho, Bernardo; Pereira, Hugo; Teixeira, José A.; Rocha, Cristina M.R.The nutrient-rich composition of microalgae biomass positions it as a highly promising natural food ingredient. This holds the potential to not only enhance the nutritional value of various food products but also simultaneously alter their structural attributes.This work investigated the effect of five protein extraction techniques such as freeze-thawing, enzymatic-assisted extraction, high-pressure homogenizat...
Evaluation of the stability of Akkermansia muciniphila in a plant-based ice cre...
Torres, Silvia Melissa Garcia; Teixeira, José A.; Encina-Zelada, Christian R.; Machado, Daniela; Silva, Cristina L. M.; Gomes, Ana M.Objective: The growing demand for plant-based diets and interest in ancestral crops have driven the development of innovative functional foods, such as plant-based ice creams. Akkermansia muciniphila, a next-generation probiotic, is notable for its therapeutic potential and its ability to modulate metabolic and inflammatory disorders, including obesity and metabolic syndrome. However, its incorporation into fro...
Solubilization and hydrolysis of porcine coagulated blood protein using sub-cri...
Marques, Bianca; Nunes, Rafaela; Araújo-Rodrigues, Helena; Pintado, Manuela; Pereira, Ricardo N.; Teixeira, José A.; Rocha, Cristina M. R.Pork represents a major fraction of the meat consumed worldwide but only 30% of the blood generated in slaughterhouses is re-used as raw material for food and feed. Innovative technologies and efficient processing strategies capable of generating added-value products from it are now attracting attention. In this study, the hydrolysis of porcine coagulated blood using sub-critical solvent extraction was investig...
Conventional and alternative microbial sources of food-grade pigments and their...
Silva, Nuno Miguel Sampaio Ribeiro Magalhães; Basto, Bruna; Teixeira, José A.; Silvério, Sara Isabel CruzFood colorant regulation has been updated and improved over the years according to the latest knowledge in the field. Aiming to avoid carcinogenicity and toxicological effects on human health, synthetic pigments have been de-authorized. In recent decades, their gradual substitution with alternative pigments obtained from natural sources has increased. Natural pigments are frequently associated with greener, mor...
A Comprehensive Review of Fish Protein Hydrolysates Targeting Pet Food Formulat...
Ribeiro, Tânia Bragança; Maia, Margarida R. G.; Fonseca, António J. M.; Marques, Bianca; Caleja, Cristina; Rosa, Ana; Martins, Rui; Almeida, AndréThe fish industry generates significant amounts of fish by- and co-products (FBCPs) annually, projected to reach 160.8 million tonnes by 2030. This growth highlights the urgent need for sustainable FBCP management and an oppor- tunity to improve the sector’s environmental sustainability. Fish protein hydro- lysates (FBCPHs) and bioactive peptides (BPs) derived from these FBCPs are gaining recognition in the pet...
Food fraud conceptualization: an exploratory study with Portuguese consumers
Costa, Maria João; Sousa, Isabel; Moura, Ana Pinto de; Teixeira, José A.; Cunha, Luís MiguelFood fraud refers to deceptive practices conducted for economic gain, and incidents of such fraud are often reported in the media and scientific literature. However, little is known about how European consumers perceive food fraud. To address this gap, a study explored Portuguese consumers' knowledge and perceptions of food fraud using qualitative methods such as free word association and semi‐structured interv...
Comparison of different pretreatment processes envisaging the potential use of ...
Marques, Fabiana; Pereira, Francisco; Machado, Luís; Martins, Joana T.; Pereira, Ricardo N.; Costa, Monya; Genisheva, Zlatina; Pereira, HugoA significant fraction of the food produced worldwide is currently lost or wasted throughout the supply chain, squandering natural and economic resources. Food waste valorization will be an important necessity in the coming years. This work investigates the ability of food waste to serve as a viable nutritional substrate for the heterotrophic growth of Chlorella vulgaris. The impact of different pretreatments o...
Enzymatic approach for the extraction of bioactive fractions from red, green an...
Teixeira-Guedes, Catarina; Gomes-Dias, Joana S.; Cunha, Sara A.; Pintado, Manuela E.; Pereira, Ricardo N.; Teixeira, José A.; Rocha, Cristina M. R.Although several enzymatic approaches have been applied with this intent, the sequential use of enzymes covering both cellulolytic and proteolytic activity has never been performed in seaweeds. Sequential use of these enzymes improved the overall extraction yield by up to 160%, 30% and 80% in the different seaweeds when compared to the control condition (water extraction), use of a carbohydrases’ cocktail alone...
Innovation and winemaking by-product valorization: an ohmic heating approach
Coelho, Marta C.; Ghalamara, Soudabeh; Pereira, Ricardo; Rodrigues, António S.; Teixeira, José A.; Pintado, Manuela E.The by-products of the winemaking process can represent chances for the development of new products. This study focused on the “zero waste” strategy development for by-products generated within winemaking from white and red grape varieties cultivated in the north of Portugal. The phytochemical properties of by-products were identified and characterized. Ohmic heating (OH) as a green extraction method was also a...