14 documents found, page 1 of 2
Brewing spent yeast as a sustainable solution for Tannin adsorption
Vieira, Elsa F.; Amaral, Tomás; Moreira, Jorge; Brandão, Tiago; Delerue-Matos, CristinaThis study explored the potential of brewing spent yeast (BSY) as an adsorbent for tannins from a chestnut shell extract (CS-tannin extract). The extract was obtained through an alkaline treatment (5% NaOH (v/v)) to recover cellulosic material from chestnut shells, which requires further valorisation. Various BSY treatments, including lyophilization, immobilization in calcium alginate beads, and alkaline and ac...
Utilizing spent yeast for tannin adsorption in chestnut shell treatment solutions
Vieira, Elsa F.; Amaral, Tomás; Ferraz, Ricardo; Delerue-Matos, Cristina; Ferraz, RicardoThis study evaluated the use of brewer’s spent yeast (BSY) as an adsorbent for tannins from a chestnut shell extract (CS tannin extract). This extract was derived from an alkaline treatment (5% NaOH (v/v)) to recover cellulosic material from chestnut shells and needed valorization. Various BSY treatments, including lyophilization, immobilization in calcium alginate beads, and alkaline and acid treatments, were ...
Protein hydrolysates from salmon heads and cape hake by-products: comparing enz...
Pires, Carla; Leitão, Matilde; Sapatinha, Maria; Gonçalves, Amparo; Oliveira, Helena; Nunes, Maria Leonor; Teixeira, Bárbara; Mendes, RogérioFish by-products can be converted into high-value-added products like fish protein hydrolysates (FPHs), which have high nutritional value and are rich in bioactive peptides with health benefits. This study aims to characterise FPHs derived from salmon heads (HPSs) and Cape hake trimmings (HPHs) using Alcalase for enzymatic hydrolysis and Subcritical Water Hydrolysis (SWH) as an alternative method. All hydrolysa...
Development and Characterization of Functional Cookies Enriched with Chestnut S...
Pinto, Diana; Moreira, Manuela M.; Vieira, Elsa F.; Švarc-Gajić, Jaroslava; Vallverdú-Queralt, Anna; Brezo-Borjan, Tanja; Delerue-Matos, CristinaChestnut (Castanea sativa) shells (CSs), an undervalued agro-industrial biowaste, have arisen as a source of bioactive compounds with promising health-promoting effects. This study attempted, for the first time, to develop a functional food, namely cookies, using a CS extract obtained by an eco-friendly technology (subcritical water extraction). The cookies were characterized regarding their nutritional composi...
Integrated approach applying ultrasound-assisted extraction to recover bioactiv...
Maia, Maria Luz; Vieira, Elsa F.; Grosso, Clara; Lopes, Graciliana; Vasconcelos, Vítor; Hilliou, L.; Delerue-Matos, CristinaRhodophyta represents the largest seaweed phylum including a wide variety of species, such as Chondrus crispus Stackhouse, with benefits for consumers health due to their nutritional value and bioactive compounds. This work aimed to optimize the extraction of compounds from C. crispus using a three-step optimization process. The first step consisted in pigment extraction using ultrasound-assisted extraction; th...
Formulation Strategies for Improving the Stability and Bioavailability of Vitam...
Vieira, Elsa F.; Souza, SueneVitamin D is a lipophilic bioactive that plays an important role in bone health. Fortification of beverages, such as milk, fruit juices, teas, and vegetable drinks, could be an efficient strategy to prevent vitamin D deficiency and its associated effects on health. This review summarizes the current understanding of beverage fortification strategies with vitamin D and the resulting effects on the stability, bio...
New insights of phytochemical profile and in vitro antioxidant and neuroprotect...
Vieira, Elsa F.; Podlasiak, Martyna; Moreira, Manuela M.; Grosso, Clara; Rodrigues, Francisca; Fernandes, Virgínia Cruz; Delerue-Matos, CristinaThis study aimed the optimization of antioxidant activity, total phenolic compounds (TPC) and total carotenoids of Horned Melon fruit submitted to maceration extraction, using ethanol as solvent. Optimization was performed by Box–Behnken design on three levels and three variables: extraction temperature (25 °C, 55 °C, and 85 °C), extraction time (0.5, 2.0, and 3.5 h) and ethanol concentration (10%, 50%, and 90%...
SousChef System for Personalized Meal Recommendations: A Validation Study
Ribeiro, David; Barbosa, Telmo; Ribeiro, Jorge; Sousa, Filipe; Vieira, Elsa F.; Silva, Marlos; Silva, AnaNutrition is an essential part of our life. A healthy diet can help to prevent several chronic diseases like diabetes, obesity, cancer, and cardiovascular diseases, being influenced by social, cultural, and economic factors. Meal recommender systems are a trend to assist people in finding new recipes to cook and adopt healthier eating habits. However, food choice is complex and driven by multiple factors which ...
Valorization of Phenolic and Carotenoid Compounds of Sechium edule (Jacq. Swart...
Vieira, Elsa F.; Souza, Suene; Moreira, Manuela M.; Cruz, Rebeca; Silva, Aline Boatto da; Casal, Susana; Delerue-Matos, CristinaChayote leaves are known for culinary and traditional medicine applications. This work intended to recover carotenoids and phenolic compounds from chayote leaves using the ultrasound-assisted extraction (UAE). A Box–Behnken design was employed to investigate the impact of extraction time, temperature, and ultrasonic power on the recovery of total carotenoids, total phenolic compounds, and antioxidant activities...
Reinforcement of starch film with Castanea sativa shells polysaccharides: Optim...
Amaral, Leonardo; Rodrigues, Francisca; Silva, Aurora; Costa, Paulo; Delerue-Matos, Cristina; Vieira, Elsa F.Chestnut (Castanea sativa) shells, generated from the peeling process of the fruit, contains appreciable amounts of lignin and cellulose. In this work, a starch-based film reinforced with these polysaccharides was developed. Response Surface Methodology was employed to optimize the composition of the film with improved elongation, tensile strength, and elasticity modulus properties. The optimal film was charact...