ESACB - Artigos em revistas com arbitragem científica
URI permanente para esta coleção:
Navegar
Percorrer ESACB - Artigos em revistas com arbitragem científica por Domínios Científicos e Tecnológicos (FOS) "Ciências Agrárias::Biotecnologia Agrária e Alimentar"
A mostrar 1 - 9 de 9
Resultados por página
Opções de ordenação
- Chemical characterisation of Cytisus striatus: A multi-technique approach using GC-MS, LC-HRMS/MS, NIR, and FT-RAMANPublication . Caramelo, Débora; Fernandes, Tiago A.; Gallardo, Eugenia; Anjos, O.; Gominho, JorgeThe Cytisus striatus species is a biologically important plant recognised for its high flavonoid content. However, the chemical composition of this species has yet to be fully described. The purpose of this study was to identify flavonoids and related secondary metabolites using advanced analytical techniques, including gas chromatography, liquid chromatography, and NIR and Raman spectroscopy. Ethanolic extracts of flowers, fruits, and twigs/leaves contain highly beneficial flavonoids, with chrysin being the main compound detected in all plant parts. It was quantified by HPLC-DAD at levels ranging from 0.90 to 2.27 mg/g extract in samples collected from three different locations. NIR and FT-RAMAN analysis provided complementary information on the overall chemical fingerprint of the plant material. PCA of the spectroscopic data revealed minor site-related differences in global spectral profiles, with PC1 explaining 85% of the variability in flowers and fruits and 72% in twigs/leaves for FT-NIR, while FT-RAMAN analysis of fruit extracts showed a PC1 accounting for 97% of the variance. This study provides a basis for future research on the biological properties of Cytisus striatus and for further assessment of its potential relevance in pharmaceutical and/or food-related applications.
- From waste to packaging: Smart edible films from sericin and red cabbage for fruit coatingPublication . Pinheiro, Daniela; Ferraz, Ana Rita; Esteves, Sofia; Anjos, O.; Ribeiro, Maximiano P.This study aimed to develop new smart edible films for fruit preservation and freshness monitoring using sericin, an undervalued by-product of the sericulture industry, and red cabbage extract (RC). The films were prepared using a sodium alginate matrix, and two sets of films were developed. One incorporating sericin, and other incorporating sericin and RC. Chemical and mechanical characterization showed that sericin improved film thickness, mechanical strength, and water retention. The films also exhibited acceptable water vapor transmission rates and swelling behavior, showing their suitability as coatings. The cytotoxicity was assessed prior to application, and no toxic effects were observed in human fibroblasts. When applied to blueberries, the coatings significantly reduced weight loss during storage at both room temperature and under refrigeration. Although no visible color changes were observed on the coated blueberries, the RC-containing films demonstrated clear pH responsive color changes in laboratory tests, highlighting their potential as intelligent freshness indicators. Overall, the results demonstrate the dual functionality of these films as biodegradable protective coatings with indicator potential, offering a sustainable approach to reducing postharvest fruit losses and food waste.
- A global review of cheese colour microbial discolouration and innovation opportunitiesPublication . Ferraz, Ana Rita; Pintado, Cristina Santos; Serralheiro, Maria LuísaCheese is a biologically active food product, characterised by its colour, texture, and taste. Due to its rich matrix of fats and proteins, as well as the fact that the cheese’s surface acts as its own packaging, the cheese becomes more susceptible to contamination by microorganisms during the ripening process, particularly bacteria and fungi. The ripening of cheese involves several biochemical reactions, with the proteolytic activity of the cheese microbiota being particularly significant. Proteolysis results in the presence of free amino acids, which are precursors to various metabolic mechanisms that can cause discolouration (blue, pink, and brown) on the cheese rind. Surface defects in cheese have been documented in the literature for many years. Sporadic inconsistencies in cheese appearance can lead to product degradation and economic losses for producers. Over the past few decades, various defects have been reported in different types of cheese worldwide. This issue also presents opportunities for innovation and development in edible and bioactive coatings to prevent the appearance of colour defects. Therefore, this review provides a comprehensive analysis of cheese colour globally, identifying defects caused by microorganisms. It also explores strategies and innovation opportunities in the cheese industry to enhance the value of the final product.
- Influence of Cynara cardunculus L. phenolic compounds on Pseudomonas putida isolated from the dairy industry: Growth and melanin bioproductionPublication . Ferraz, Ana Rita; Pintado, Cristina Santos; Serralheiro, Maria LuisaCynara cardunculus L. inflorescence infusion has been used for several centuries as curd in traditional cheese making, such as some highly prized Portuguese cheeses. To promote thesustainable use of all C. cardunculus plants, C. cardunculus extract leaves decoction (CL), inflorescence decoction (CI), chlorogenic acid (CA) (a compound in the plant leaves), and rosmarinic acid (RA) (a similar phenolic compound) solutions were tested for antimicrobial activity against bacteria that may appear on the cheese rind. The antimicrobial activity was evaluated by 15 bacterial strains using two different methodologies: solid and liquid. The influence of these extracts and the phenolic compounds on melanin bioproduction by Pseudomonas putida ESACB 191 was also studied. CA and RA (1 mg/mL) showed antimicrobial activity. CL and CA reduced P. putida ESACB 191 growth in the liquid assay and melanin bioproduction by 6.20 Log CFU/mL and 50%, respectively. Cynarin, CA, and its derivates were identified as the main phenolic compounds (52%) of CL, which may justify its inhibitory action on bacterial growth and melanin bioproduction. Thus, future perspectives include the application of CL extracts with antimicrobial activity in edible films and/or coatings to applied in cheese rind to increase the shelf time.
- Integrating multicriteria decision analysis for beekeeping suitability: insights from a Portuguese honey PDO landscapePublication . Silveira, Carlos; Roque, Natália; Bruno Leitão; Fernandez, Paulo; Anjos, O.; Vilas-Boas, MiguelBeekeeping plays a vital role in biodiversity conservation and local economy development, as bees are key pollinators of numerous wild plant species and agricultural crops. Accordingly, understanding the suitability of rural territories is essential to provide an overview on bee activity and support the development of more sustainable beekeeping practices. This study presents an enhanced multicriteria approach for mapping beekeeping suitability, applied to a Portuguese region renowned for its honey with Protected Designation of Origin (PDO). The methodology integrates topographic, environmental and climatic criteria closely linked to bee ecology, whose relevance was prioritised in each category following expert perceptions and the Analytic Hierarchy Process (AHP). For these criteria, high-quality spatial data were compiled and processed using Geographic Information Systems (GIS) to evaluate landscape favourable conditions and limiting factors for beekeeping. Results indicate a comparable and significant influence of environmental and climatic criteria (43% each) relative to topographic ones (14%). Within each category, hillside exposure (63%), flora (53%) and rainfall (50%) contributions are particularly remarkable in defining the beekeeping suitability. When crossing the final suitability map with the apiary influence range, most apiaries were found in areas classified as very high suitability. This information provides valuable insights for beekeepers and policymakers, helping to optimize the beekeeping management and enhance the honey quality, particularly in PDO areas. Moreover, the proposed approach offers a scalable and adaptable framework that can be applied to other regions with beekeeping potential.
- Melanin: Production from cheese bacteria, chemical characterization, and biological activitiesPublication . Ferraz, Ana Rita; Pacheco, Rita; Vaz, Pedro D.; Pintado, Cristina Santos; Ascensão, Lia; Serralheiro, Maria LuisaPigments are compounds of importance to several industries, for instance, the food industry, where they can be used as additives, color intensifiers, and antioxidants. As the current trend around the world is shifting to the use of eco-friendly commodities, demand for natural dyes is increasing. Melanins are pigments that are produced by several microorganisms. Pseudomonas putida ESACB 191, isolated from goat cheese rind, was described as a brown pigment producer. This strain produces a brown pigment via the synthetic Müeller-Hinton Broth. This brown compound was extracted, purified, analyzed by FTIR and mass spectrometry, and identified as eumelanin. The maximum productivity was 1.57 mg/L/h. The bioactivity of eumelanin was evaluated as the capacity for scavenging free radicals (antioxidant activity), EC50 74.0 ± 0.2 µg/mL, and as an acetylcholinesterase inhibitor, with IC50 575 ± 4 µg/mL. This bacterial eumelanin did not show cytotoxicity towards A375, HeLa Kyoto, HepG2, or Caco2 cell lines. The effect of melanin on cholesterol absorption and drug interaction was evaluated in order to understand the interaction of melanin present in the cheese rind when ingested by consumers. However, it had no effect either on cholesterol absorption through an intestinal simulated barrier formed by the Caco2 cell line or with the drug ezetimibe.
- Novel, edible melanin-protein-based bioactive films for cheeses: Antimicrobial, mechanical and chemical characteristicsPublication . Ferraz, Ana Rita; Goulão, Manuela; Espírito Santo, Christophe; Anjos, O.; Serralheiro, Maria Luísa; Pintado, Cristina SantosThe cheese rind is the natural food packaging of cheese and is subject to a wide range of external factors that compromise the appearance of the cheese, including color defects caused by spoilage microorganisms. First, eight films based on whey protein isolate (WPI) coatings were studied, of which IS3CA (WPI 5% + sorbitol 3% + citric acid 3%) was selected for presenting better properties. From the IS3CA film, novel films containing melanin M1 (74 g/mL) and M2 (500 g/mL) weredeveloped and applied to cheese under proof-of-concept and industrial conditions. After 40 days of maturation, M2 presented the lowest microorganism count for all the microbial parameters analyzed. The cheese with M2 showed the lowest lightness, which indicates that it is the darkest cheese due to the melanin concentration. It was found that the mechanical and colorimetric properties are the ones that contribute the most to the distinction of the M2 film in cheese from the others. Using FTIR-ATR, it was possible to distinguish the rinds of M2 cheeses because they contained the highest concentrations of melanin. Thus, this study shows that the film with M2 showed the best mechanical, chemical and antimicrobial properties for application in cheese.
- Recent trends in designing novel foods: Nutritional profiles and consumer perceptionsPublication . Guiné, Raquel P. F.; Barroca, Maria João; Anjos, O.esigning novel foods is a pivotal issue for companies to remain active and competitive in today’s demanding food market. This design of novel food products entails significant challenges from diverse perspectives: technology, sustainability, food security, composition, nutritional profile, health effects, and modern market trends, to name a few. The world population continues to rise while people’s standard of living is also improving. This results in an unceasing growing demand for food, exacerbating the pressure on food resources. Therefore, there is an urgent need to develop new food resources through a holistic, multifaceted approach Sustainability is a current underpinning of many new food development trends across several fundamental areas. In the area of sustainable packaging, the focus is on biobased packaging [2], edible packaging [3], active [4] and intelligent packaging [5], or 3D printing packaging [6]. Also, there is a widespread emphasis on sustainable ingredients and valorisation of resources like food waste [7–9], sources of alternative and unconventional proteins [10], including animal proteins like edible insects [11] or plant-based proteins from fruits and vegetable by-products [12], algae [13], or mushrooms [14], for example. The design of healthier foods, with improved composition and nutritional profiles that confer health benefits, has also been in the spotlight due to the increasing consumer demand for foods that not only satiate but also have positive health effects when consumed [15]. The challenges of improving food composition to achieve balanced nutritional profiles and greater richness in bioactive compounds have been addressed from many diferente perspectives. Fermented products [16], food design based on gut microbiota [17], functional foods [18] and nutraceuticals enhanced by nanotechnology [19] are some examples. The unquestionable role of the consumer must not be seen only from the point of view of a future potential buyer, but also as an active element in the design of products throughout the development stages [20]. Consumer-based food design is, at present, a more reassuring approach for anticipating the success of the marketing phase of new foods. Some chefs and food designers have been developing collaborative activities together with academic professionals and sensory analysis experts [21]. Also, consumers have been integrating teams to develop alternative and innovative packaging solutions [22,23]. Research on novel food technology acceptance has seen significant advances in recente decades. The Unified Theory of Acceptance and Use of Technology (UTAUT) is undoubtedly one of the most comprehensive models to date. This model has advanced the Technology Acceptance Model (TAM) by assimilating insights from different theoretical approaches, enabling a better understanding of consumers’ acceptance and use of technology. The most relevant contributions comprise the incorporation of social influencing factors and facilitating circumstances [24].
- Sugar detection and quantification in honey bee and stingless bee honey — A reviewPublication . Ressutte, Jéssica; Anjos, O.; Gallardo, Eugenia; Spinosa, WilmaBee products are renowned for their beneficial properties and nutritional value. This association has been supported by scientific research that delves into their composition and biological activities. Given the increasing interest in natural products and the prevalence of fraudulent practices, understanding the sugar profiles of honeys is of paramount importance. In this review, we explore the sugars found in honey bee honey and stingless bee honey sourced from both floral nectar and honeydew. Additionally, our study provides a comprehensive review of direct and indirect methods of sugar analysis, highlighting the advantages and disadvantages of each method. Direct and indirect methods for sugar analysis include liquid and gas chromatography, vibrational spectroscopy, and nuclear magnetic resonance. These techniques form the foundation for the quality control of honey. High concentrations of trisaccharide and trehalulose have been identified as biomarkers of honeydew honey and stingless bee honey, respectively. In terms of liquid chromatography, mass spectrometry and pulsed amperometric detection are cited as the most suitable methods for the quantification of sugars in honey; however, the most widely used detector is the refractive index. Alternative methods such as vibrational spectroscopy and nuclear magnetic resonance, especially the latter, have also proved effective in quantifying sugar in honey.