29 documents found, page 1 of 3
Enhancing carob flour (Ceratonia siliqua L.) for by-product utilization in food...
Vilas-Boas, Ana Martins; Brassesco, María Emília; Quintino, Andreia C.; Medronho, Bruno; Vieira, Margarida C.; Brandão, Teresa R. S.The focus on by-product valorization in the food industry, particularly from the carob pod, underscores a commitment to sustainability and resource efficiency. This fruit, sourced from the leguminous evergreen carob tree (Ceratonia siliqua L.), is renowned for its adaptable flavour and nutritional value, in Mediterranean regions such as Portugal. Its production yields significant by-products, presenting environ...
Structural characterization of exopolysaccharides obtained from Porphyridium cr...
Cristofoli, Nathana L.; Lima, Alexandre R.; Costa, Ana M. Rosa da; Evtyugin, Dmitry; Silva, Carlos; Varela, João; Vieira, Margarida C.Microalgae produce and secrete large quantities of polysaccharides into the culture medium that is discarded when biomass is separated. The main objective of this study was to add value to the exhausted culture medium (ECM) of Porphyridium cruentum through the recovery of extracellular polysaccharides (EPS) by different extracting and purifying methods for the future biotechnological applications. The ECM was s...
Valorisation of wasted immature tomato to innovative fermented functional foods
Pereira, Nelson; Farrokhi, Mahsa; Vida, Manuela; Lageiro, Manuela; Ramos, Ana Cristina; Vieira, Margarida C.; Alegria, Carla; Gonçalves, Elsa M.In this study, the lactic fermentation of immature tomatoes as a tool for food ingredient production was evaluated as a circular economy-oriented alternative for valorising industrial tomatoes that are unsuitable for processing and which have wasted away in large quantities in the field. Two lactic acid bacteria (LAB) were assessed as starter cultures in an immature tomato pulp fermentation to produce functiona...
Valorisation of Wasted Immature Tomato to Innovative Fermented Functional Foods
Pereira, Nelson; Farrokhi, Mahsa; Vida, Manuela; Lageiro, Manuela; Ramos, Ana Cristina; Vieira, Margarida C.; Alegria, C.; Gonçalves, Elsa M.Abstract: In this study, the lactic fermentation of immature tomatoes as a tool for food ingredient production was evaluated as a circular economy-oriented alternative for valorising industrial tomatoes that are unsuitable for processing and which have wasted away in large quantities in the field. Two lactic acid bacteria (LAB) were assessed as starter cultures in an immature tomato pulp fermentation to produce...
Sugar, total phenolic content and antioxidant activity of integral carob (Cerat...
Vilas-Boas, Ana M.; Brassesco, María E.; Quintino, Andreia C.; Vieira, Margarida C.; Brandão, Teresa R. S.; Silva, Cristina L. M.; Pintado, ManuelaCarob (Ceratonia siliqua L.) fruit is obtained from the evergreen carob tree, native to the Mediterranean region 1,2 and produced mainly in Portugal, Italy, Morocco and Turkey 3– 5. Portugal has a high-cultivated extent with relevant carob fruit production at low prices. Carob products containing phenolic substances exhibit antioxidant capacity and can promote human health, and aid in preventing chronic disease...
Sugar, total phenolic content and antioxidant activity of integral carob (Cerat...
Vilas-Boas, Ana M.; Brassesco, María E.; Quintino, Andreia C.; Vieira, Margarida C.; Brandão, Teresa R. S.; Silva, Cristina L. M.; Pintado, ManuelaCarob (Ceratonia siliqua L.) fruit is obtained from the evergreen carob tree, native to the Mediterranean region 1,2 and produced mainly in Portugal, Italy, Morocco and Turkey 3– 5. Portugal has a high-cultivated extent with relevant carob fruit production at low prices. Carob products containing phenolic substances exhibit antioxidant capacity and can promote human health, and aid in preventing chronic disease...
Particle size effect of integral carob flour on bioaccessibility of bioactive c...
Vilas-Boas, Ana M.; Brassesco, María E.; Quintino, Andreia C.; Vieira, Margarida C.; Brandão, Teresa R. S.; Silva, Cristina L. M.; Azevedo, MiguelCarob fruit is native to the Mediterranean region and produced mainly in Portugal, Italy, Morocco and Turkey. The production of the carob fruit in Portugal is highly extensive and sustainable. Currently, carob flour (CF) production is mainly achieved after pulp separation, despite it having been demonstrated that the seeds improve the extraction efficiency of bioactive compounds such as polyphenols, promoting h...
Combined pre-treatments effects on zucchini (Cucurbita pepo L.) squash microbia...
Neves, Filipa I. G.; Silva, Cristina L. M.; Vieira, Margarida C.Freezing vegetables requires pre-treatments to reduce microbial load and destroy enzymes that impair the frozen product quality. So far blanching has been the most effective pre-treatment, preferred by the food industry, despite its severity: heating up to temperatures close to 100 °C for 1–3 min causes sensory and texture changes in most horticultural products. Alternative blanching treatments, using UV-C radi...
Preparation and characterization of a chitosan film with grape seed extract-car...
Alves, Vera L. C. D.; Rico, Bruna P. M.; Cruz, Rui M. S.; Vicente, A. A.; Khmelinskii, Igor; Vieira, Margarida C.Chitosan films with grape seed extract and carvacrol microcapsules (CMF) were prepared and their physico-chemical properties and effect on physico-chemical and microbiological parameters in refrigerated salmon were tested. CMF showed higher values of thickness (0.41 ± 0.04 mm), moisture content (13 ± 1 g water/100 g film), a (11 ± 3), b (12 ± 3), opacity (20 ± 1%), water vapor permeability (WVP) (4.4 ± 0.4) × 1...
Stability of cupuaçu (Theobroma grandi orum) nectar during storage
Vieira, Margarida C.; Silva, Cristina L.M.A shelf-life study on cupua cu nectar (Theobroma grandi orum) was carried out in two parts. Part I studied the microbial stability of the regular nectar (batch R) and the same nectar forti ed with synthetic ascorbic acid (AA) (batch F), pasteurized at 90 C for 3 min and hot lled in glass bottles. Total Plate Count (TPC), yeast and molds as well as pH, total soluble solids (TSS), titratable acidity and hidroxyme...