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Carob (Ceratonia siliqua L.) is an evergreen tree that belongs to the Leguminosae family and is typical of the Mediterranean basin. It is well known for its valuable locust bean gum obtained from carob seeds. However, the food industry can obtain different carob products from carob fruit after processing. Carob products are good sources of dietary fibre, sugars, and a range of bioactive compounds such as polyphenols and D-pinitol. Bioactive compounds present in carob fruit and its derived products help control many health problems such as diabetes, heart diseases, and gastrointestinal disorders due to their anti-hyperglycaemic, antioxidant, and anti-inflammatory activities. So, carob products have a great potential to be used as a functional food ingredient. This article focuses on carob characteristics and processing, chemical composition, health benefits, and applications in food formulations to explore the potential of carob in developing a wide variety of health-beneficial food products.
María Emilia Brassesco; Teresa R.S. Brandão; Cristina L.M. Silva; Manuela Pintado. Carob bean (Ceratonia siliqua L.): A new perspective for functional food. Trends in Food Science & Technology 2021, 114, 310 -322.
AMA StyleMaría Emilia Brassesco, Teresa R.S. Brandão, Cristina L.M. Silva, Manuela Pintado. Carob bean (Ceratonia siliqua L.): A new perspective for functional food. Trends in Food Science & Technology. 2021; 114 ():310-322.
Chicago/Turabian StyleMaría Emilia Brassesco; Teresa R.S. Brandão; Cristina L.M. Silva; Manuela Pintado. 2021. "Carob bean (Ceratonia siliqua L.): A new perspective for functional food." Trends in Food Science & Technology 114, no. : 310-322.
The objective of this research was to evaluate the effect of drying temperature and innovative pre-treatments (i.e., microwave and ultrasound) on “Rocha” pear drying behavior and quality characteristics, such as color, total phenolic content and antioxidant activity. Experiments were carried out with pear slabs subjected to microwaves (2450 MHz, 539 W, 4 min, microwave oven) and ultrasounds (35 kHz, 10 min, in an ultrasonic bath) as well as control samples. The drying process was conducted in a tray dryer at three different temperatures (50, 55 and 60 °C) and a fixed air velocity of 0.75 m/s. Microwave technology resulted in a higher quality deterioration in dried pear samples compared to those of controls and ultrasound pre-treated samples. The combined application of ultrasound pre-treatment and the higher drying temperature of 60 °C was characterized by the lowest color changes (ΔE = 3.86 ± 0.23) and higher preservation of nutritional parameters (total phenolic content, TPC = 345.60 ± 8.99; and antioxidant activity, EC50 = 8.80 ± 0.34). The drying characteristics of pear fruits were also analyzed by taking into account empirical models, with the Page model presenting the best prediction of the drying behavior. In conclusion, ultrasound application is a promising technology to obtain healthy/nutritious dried “Rocha” pear snacks as dietary sources for consumers.
Begüm Önal; Giuseppina Adiletta; Marisa Di Matteo; Paola Russo; Inês Ramos; Cristina Silva. Microwave and Ultrasound Pre-Treatments for Drying of the “Rocha” Pear: Impact on Phytochemical Parameters, Color Changes and Drying Kinetics. Foods 2021, 10, 853 .
AMA StyleBegüm Önal, Giuseppina Adiletta, Marisa Di Matteo, Paola Russo, Inês Ramos, Cristina Silva. Microwave and Ultrasound Pre-Treatments for Drying of the “Rocha” Pear: Impact on Phytochemical Parameters, Color Changes and Drying Kinetics. Foods. 2021; 10 (4):853.
Chicago/Turabian StyleBegüm Önal; Giuseppina Adiletta; Marisa Di Matteo; Paola Russo; Inês Ramos; Cristina Silva. 2021. "Microwave and Ultrasound Pre-Treatments for Drying of the “Rocha” Pear: Impact on Phytochemical Parameters, Color Changes and Drying Kinetics." Foods 10, no. 4: 853.
Fruit waste parts, particularly peel, are abundant sources of bioactive compounds. To be included in the formulation of value-added foods, peel needs to be transformed and subjected to a preservation process. Therefore, this study seeks to assess the effect of ozone on the quality and antilisterial indicators of cantaloupe melon peel paste, aiming at obtaining a product with the potential to be used as a food additive. Ozone was bubbled during 30 and 60 min, and some physicochemical characteristics (soluble solids content, pH and colour), bioactive compounds (total phenolics, chlorophylls and vitamin C) and antioxidant activity were analysed. Peel was also inoculated with Listeria innocua, used as a treatment efficiency indicator. The results indicated that, although ozone negatively affected antioxidant activity, it positively influenced all bioactive compounds analysed. An L. innocua reduction of 1.2 log cycle was achieved after ozone exposure. Ozone should be exploited as a promising technology to assure the quality/safety of cantaloupe melon peel. Indeed, if melon peel is conveniently converted into a suitable form that can be used as a food ingredient, this will promote the valorisation of waste materials with the consequent reduction of industrial by-products and new perspectives for market opportunities.
Fátima Miller; Joana Fundo; Ester Garcia; Cristina Silva; Teresa Brandão. Effect of Gaseous Ozone Process on Cantaloupe Melon Peel: Assessment of Quality and Antilisterial Indicators. Foods 2021, 10, 727 .
AMA StyleFátima Miller, Joana Fundo, Ester Garcia, Cristina Silva, Teresa Brandão. Effect of Gaseous Ozone Process on Cantaloupe Melon Peel: Assessment of Quality and Antilisterial Indicators. Foods. 2021; 10 (4):727.
Chicago/Turabian StyleFátima Miller; Joana Fundo; Ester Garcia; Cristina Silva; Teresa Brandão. 2021. "Effect of Gaseous Ozone Process on Cantaloupe Melon Peel: Assessment of Quality and Antilisterial Indicators." Foods 10, no. 4: 727.
In order to improve the overall quality of frozen carrots (Daucus carota L.), the degradation kinetics of several attributes were quantified during frozen storage under isothermal and non‐isothermal conditions. The experimental results showed that the analysed quality parameters were significantly affected by both tested frozen regimes. For both storage conditions, the degradation of colour parameters and drip loss followed zero‐order kinetics, and the texture was successfully described by a fractional kinetic model. A first‐order kinetic model was adequate in describing total vitamin C decay under isothermal storage conditions. The storage temperature effect was adequately modelled by the Arrhenius law. The carrots shelf‐life under isothermal storage conditions of ‐18 ºC, using a threshold of 50 % vitamin C content, will be of 118 days.
Elsa M. Gonçalves; Marta Abreu; Joaquina Pinheiro; Teresa R. S. Brandão; Cristina L. M. Silva. Quality changes of carrots under different frozen storage conditions: A kinetic study. Journal of Food Processing and Preservation 2020, 44, 1 .
AMA StyleElsa M. Gonçalves, Marta Abreu, Joaquina Pinheiro, Teresa R. S. Brandão, Cristina L. M. Silva. Quality changes of carrots under different frozen storage conditions: A kinetic study. Journal of Food Processing and Preservation. 2020; 44 (12):1.
Chicago/Turabian StyleElsa M. Gonçalves; Marta Abreu; Joaquina Pinheiro; Teresa R. S. Brandão; Cristina L. M. Silva. 2020. "Quality changes of carrots under different frozen storage conditions: A kinetic study." Journal of Food Processing and Preservation 44, no. 12: 1.
Several scientific studies point fruits as rich sources of antioxidants but mainly focus on their edible part. However, fruits wastes are abundant sources of bioactive compounds and nutrients, which are considered to be health beneficial. The main purpose was to characterise juice, pulp, peel and seeds of Piel de Sapo melon, in terms of several physicochemical characteristics (soluble solids content, titratable acidity, pH, potassium, colour and water activity), some bioactive compounds (total phenolics, vitamin C, chlorophylls and total carotenoids) and total antioxidant activity. Juice, pulp, peel and seeds represent 47, 19, 27 and 5% of melon total weight, respectively. Peel and seeds stood out by their higher concentration of total phenolics compounds and antioxidant activity when compared to edible parts. The highest potassium concentration was found in seeds. Chlorophylls were only detected in peel, while carotenoids were not detected in any part of the melon analysed. Juice and pulp contributed to 69% of vitamin C amount of the whole fruit. However, its concentration in peel was equivalent to the ones observed in juice and pulp. These results pointed out the importance of fruit wastes valorisation and the development of strategies for their re-utilisation.
Fátima Alves Miller; Joana Freitas Fundo; Ester Garcia; João Rodrigo Santos; Cristina Luisa Miranda Silva; Teresa Ribeiro Silva Brandão. Physicochemical and Bioactive Caracterisation of Edible and Waste Parts of “Piel de Sapo” Melon. Horticulturae 2020, 6, 60 .
AMA StyleFátima Alves Miller, Joana Freitas Fundo, Ester Garcia, João Rodrigo Santos, Cristina Luisa Miranda Silva, Teresa Ribeiro Silva Brandão. Physicochemical and Bioactive Caracterisation of Edible and Waste Parts of “Piel de Sapo” Melon. Horticulturae. 2020; 6 (4):60.
Chicago/Turabian StyleFátima Alves Miller; Joana Freitas Fundo; Ester Garcia; João Rodrigo Santos; Cristina Luisa Miranda Silva; Teresa Ribeiro Silva Brandão. 2020. "Physicochemical and Bioactive Caracterisation of Edible and Waste Parts of “Piel de Sapo” Melon." Horticulturae 6, no. 4: 60.
The solubility of plant protein isolates is a key determinant of their potential application. Two protein isolates (PI) from ethanol-treated industrial rapeseed meal, PI10.5–2.5 and PI2.5–8.5, were prepared by sequential isoelectric precipitation of alkali-extracted proteins (pH 12) starting from pH 10.5 to 2.5 or from pH 2.5 to 8.5, respectively. Biochemical analyses revealed that PI2.5–8.5 contained a higher amount of crude protein (72.84%) than PI10.5–2.5 (68.67%). In the same protein isolate, the level of total phenols (0.71%) was almost two-fold higher than that in PI10.5–2.5 (0.42%). No glucosinolates were established in both protein isolates. SDS-PAGE analysis demonstrated that PI10.5–2.5 contained 10 to 15 kDa protein fractions in a relatively higher amount, while PI2.5–8.5 was enriched in 18 to 29 kDa protein fractions. PI10.5–2.5 exhibited high solubility, varying from 41.74% at pH 4.5 to 65.13% at pH 6.5, while PI2.5–8.5 was almost two-fold less soluble under the same conditions. Up to pH 5.5, the addition of NaCl at 0.03 and 0.25 M diminished the solubility of PI2.5–8.5, while the solubility of PI10.5–2.5 was increased. The supplementation of PI10.5–2.5 with 0.25 M NaCl enhanced the protein solubility to 56.11% at pH 4.5 and 94.26% at pH 6.5. The addition of 0.03 M NaCl also increased the solubility of this protein isolate but to a lower extent. Overall, the approach for sequential precipitation of proteins influenced the biochemical characteristics, protein fractional profile and solubility of prepared protein isolates.
Hristo Kalaydzhiev; Radoslav Georgiev; Petya Ivanova; Magdalena Stoyanova; Cristina L. M. Silva; Vesela I. Chalova. Enhanced Solubility of Rapeseed Meal Protein Isolates Prepared by Sequential Isoelectric Precipitation. Foods 2020, 9, 1 .
AMA StyleHristo Kalaydzhiev, Radoslav Georgiev, Petya Ivanova, Magdalena Stoyanova, Cristina L. M. Silva, Vesela I. Chalova. Enhanced Solubility of Rapeseed Meal Protein Isolates Prepared by Sequential Isoelectric Precipitation. Foods. 2020; 9 (6):1.
Chicago/Turabian StyleHristo Kalaydzhiev; Radoslav Georgiev; Petya Ivanova; Magdalena Stoyanova; Cristina L. M. Silva; Vesela I. Chalova. 2020. "Enhanced Solubility of Rapeseed Meal Protein Isolates Prepared by Sequential Isoelectric Precipitation." Foods 9, no. 6: 1.
Tomatoes are a popular and rich fruit due to their nutritional and bioactive composition as vitamins, antioxidants, and phenolics contributing to the promotion of consumer health. For this reason, emerging postharvest technologies need to be evaluated to achieve the maintenance of sensorial and quality-related characteristics, like color and texture, while aiding to fruit decontamination. Optimization of thermosonication as postharvest treatments on whole, mature-green tomatoes (cv. “Zinac”) to improve quality (color, texture, total phenolic content, and weight loss) was performed by response surface methodology. Temperature (32–48 °C), treatment time (13–47 min), and storage period at 10 °C (1–15 days) at constant ultrasound frequency (45 kHz; 80% power level), were the independent variables. In general, thermosonication delayed tomato color changes while achieving total phenolic content increase and good overall quality. Three optimal thermosonication conditions were selected and validated (32 °C-13 min, 35 °C-20 min and 40 °C-30 min). The most suitable thermosonication condition that promoted a longer storage while keeping a high-quality standard was at 40 °C during 30 min. This study demonstrated that thermosonication provides an effective alternative methodology to guarantee tomato quality without significant change during the expected postharvest period.
Joaquina Pinheiro; Rui Ganhão; Elsa M. Gonçalves; Cristina L.M. Silva. Assessment of Thermosonication as Postharvest Treatment Applied on Whole Tomato Fruits: Optimization and Validation. Foods 2019, 8, 649 .
AMA StyleJoaquina Pinheiro, Rui Ganhão, Elsa M. Gonçalves, Cristina L.M. Silva. Assessment of Thermosonication as Postharvest Treatment Applied on Whole Tomato Fruits: Optimization and Validation. Foods. 2019; 8 (12):649.
Chicago/Turabian StyleJoaquina Pinheiro; Rui Ganhão; Elsa M. Gonçalves; Cristina L.M. Silva. 2019. "Assessment of Thermosonication as Postharvest Treatment Applied on Whole Tomato Fruits: Optimization and Validation." Foods 8, no. 12: 649.
The objective of this study was to evaluate the impact of ozone treatment on microbiological decontamination (intrinsic microflora and inoculated Listeria innocua) and some physicochemical characteristics and bioactive compounds of Cantaloupe melon juice, also during refrigerated storage. To determine adequate ozone exposure, the survival curve of L. innocua was previously assessed. A thermal treatment was also performed seeking comparison with ozone treatment impact. After ozone exposure, L. innocua was not detected in juice samples, while thermal pasteurization allowed a reduction of 5.2 ± 0.2 log cycles. Although ozone reduced the intrinsic microflora loads, this reduction was higher for heat‐treated samples. Vitamin C was highly retained in ozone‐treated juices (68%), when compared with the pasteurized ones (39%). After 13 days of storage, ozone allowed the retention of the most quality parameters analyzed and, therefore, it can be considered as a promising alternative to traditional pasteurization of Cantaloupe melon juice. Practical applications The actual consumers' demand for high‐quality food standards has launched research to alternative and milder nonthermal processes, which have gained increasing attention and importance in the fruit juice industries. Ideally, preservation and/or processing of foods should involve technologies that prevent undesirable microbial survival and minimize quality attributes changes and nutrient losses. Thermal treatments are conventionally used to attain such targets; however, the content and the biological activity of the most health‐related compounds are dramatically reduced. In this context, and particularly in the beverages industries, ozone has been exploited due to its potential for inactivating spoilage and pathogenic microorganisms, while being effective in overall quality retention of the products.
Sengly Sroy; Joana F. Fundo; Fátima A. Miller; Teresa Brandão; Cristina L. M. Silva. Impact of ozone processing on microbiological, physicochemical, and bioactive characteristics of refrigerated stored Cantaloupe melon juice. Journal of Food Processing and Preservation 2019, 43, 1 .
AMA StyleSengly Sroy, Joana F. Fundo, Fátima A. Miller, Teresa Brandão, Cristina L. M. Silva. Impact of ozone processing on microbiological, physicochemical, and bioactive characteristics of refrigerated stored Cantaloupe melon juice. Journal of Food Processing and Preservation. 2019; 43 (12):1.
Chicago/Turabian StyleSengly Sroy; Joana F. Fundo; Fátima A. Miller; Teresa Brandão; Cristina L. M. Silva. 2019. "Impact of ozone processing on microbiological, physicochemical, and bioactive characteristics of refrigerated stored Cantaloupe melon juice." Journal of Food Processing and Preservation 43, no. 12: 1.
Two biopreservation approaches for fresh lettuce, rocket salad, parsley and spinach were studied. The potential of Pediococcus pentosaceus DT016, as a protective culture, to suppress Listeria monocytogenes in vegetables during storage was evaluated. The pathogen numbers in the vegetables inoculated with P. pentosaceus DT016 were significantly (p < 0.01) lower throughout the storage period and, at the last storage day, a minimum difference of 1.4 log CFU/g was reported when compared with the vegetables without the protective culture. Moreover, by using two levels of L. monocytogenes (about 6 and 4 log CFU/g), it was observed that the antagonist effect of P. pentosaceus was higher for the lower pathogen numbers. The second approach evaluated a pediocin DT016 solution to inactivate and control L. monocytogenes proliferation. The pathogen load was studied after washing with: water, chlorine and the pediocin solution and along storage at 4 °C. Comparing the various washing solutions, the vegetables washed with pediocin presented significantly (p < 0.01) lower pathogen numbers throughout storage, by a minimum of 3.2 and 2.7 log CFU/g, than in vegetables washed with water and chlorine, respectively. The proposed methodologies are promising alternatives to maintain the safety of fresh vegetables during extended storage at refrigeration temperature.
Bárbara Ramos; Teresa Brandão; Paula Teixeira; Cristina L.M. Silva. Biopreservation approaches to reduce Listeria monocytogenes in fresh vegetables. Food Microbiology 2019, 85, 103282 .
AMA StyleBárbara Ramos, Teresa Brandão, Paula Teixeira, Cristina L.M. Silva. Biopreservation approaches to reduce Listeria monocytogenes in fresh vegetables. Food Microbiology. 2019; 85 ():103282.
Chicago/Turabian StyleBárbara Ramos; Teresa Brandão; Paula Teixeira; Cristina L.M. Silva. 2019. "Biopreservation approaches to reduce Listeria monocytogenes in fresh vegetables." Food Microbiology 85, no. : 103282.
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 radiation combined with milder thermal treatments or with thermosonication, may improve the quality of the final frozen vegetables. Zucchini (Cucurbita pepo L.), the vegetable under study, has an availability in fresh restricted to a season, needing therefore to be often frozen to be used throughout the year. In this study, its surface was first inoculated with two vegetable contaminants, Enterococcus faecalis and Deinococcus radiodurans cells, which are resistant, respectively, to high temperatures and to radiation and then submitted to several blanching treatments, single or combined, and the effect on these microorganisms reduction was evaluated. As single treatments, water blanching (the control treatment, as it is the blanching treatment traditionally used) was applied up to 180 s at temperatures ranging from 65 to 90 °C, and UV-irradiation applied in continuous. As combined pre-treatments, water blanching combined with UV-C (continuous or in pulses), and thermosonication (20 kHz at 50% of power) combined with UV-C pulses were also studied. The continuous UV-C radiation incident irradiance was 11 W/m2 up to 180 s, and the pulses at incident radiance of 67 W/m2, lasting 3.5 s each (35 pulses). Mathematical modeling of bacterial reduction data was carried out using the Bigelow, the Weibull and Weibull modified models, and estimation of their respective kinetic parameters proved that the latter models presented a better fit below 75 °C. The best results proved to be the combination of water blanching at temperatures as low as 85 °C during <2 min with 25 pulses of UV-C (incident irradiance of 67 W/m2) or thermosonication at 90 °C also combined with UV-C pulses, both resulting in 3 log reductions of both microorganisms under study. These results proved to overcome what industry is requiring so far (a 2 log microbial reduction in 3 min), hence minimizing quality changes of frozen zucchini.
Filipa I.G. Neves; Cristina L.M. Silva; Margarida C. Vieira. Combined pre-treatments effects on zucchini (Cucurbita pepo L.) squash microbial load reduction. International Journal of Food Microbiology 2019, 305, 108257 .
AMA StyleFilipa I.G. Neves, Cristina L.M. Silva, Margarida C. Vieira. Combined pre-treatments effects on zucchini (Cucurbita pepo L.) squash microbial load reduction. International Journal of Food Microbiology. 2019; 305 ():108257.
Chicago/Turabian StyleFilipa I.G. Neves; Cristina L.M. Silva; Margarida C. Vieira. 2019. "Combined pre-treatments effects on zucchini (Cucurbita pepo L.) squash microbial load reduction." International Journal of Food Microbiology 305, no. : 108257.
Mathematical modelling plays an important role in food engineering having various mathematical models tailored for different food topics. However, mathematical models are followed by limited information on their application in food companies. This paper aims to discuss the extent and the conditions surrounding the usage of mathematical models in the context of European food and drinks industry. It investigates the knowledge, nature and current use of modelling approaches in relation to the industry main characteristics. A total of 203 food companies from 12 European countries were included in this research. Results reveal that the country where the company operates, and size of the company, are more important predictors on the usage of mathematical models followed by the type of food sector. The more developed countries are positioned at the higher level of knowledge and use of available models. Similar pattern was observed at the micro level showing that small or medium sized companies exhibit lack of knowledge, resources and limiting usage of models.
Ilija Djekic; Alen Mujčinović; Aleksandra Nikolić; Anet Režek Jambrak; Photis Papademas; Aberham Hailu Feyissa; Kamal Kansou; Rallou Thomopoulos; Heiko Briesen; Nickolas G. Kavallieratos; Christos G. Athanassiou; Cristina L.M. Silva; Alexandrina Sirbu; Alexandru Mihnea Moisescu; Igor Tomasevic; Urška Vrabič Brodnjak; Maria Charalambides; Alberto Tonda. Cross-European initial survey on the use of mathematical models in food industry. Journal of Food Engineering 2019, 261, 109 -116.
AMA StyleIlija Djekic, Alen Mujčinović, Aleksandra Nikolić, Anet Režek Jambrak, Photis Papademas, Aberham Hailu Feyissa, Kamal Kansou, Rallou Thomopoulos, Heiko Briesen, Nickolas G. Kavallieratos, Christos G. Athanassiou, Cristina L.M. Silva, Alexandrina Sirbu, Alexandru Mihnea Moisescu, Igor Tomasevic, Urška Vrabič Brodnjak, Maria Charalambides, Alberto Tonda. Cross-European initial survey on the use of mathematical models in food industry. Journal of Food Engineering. 2019; 261 ():109-116.
Chicago/Turabian StyleIlija Djekic; Alen Mujčinović; Aleksandra Nikolić; Anet Režek Jambrak; Photis Papademas; Aberham Hailu Feyissa; Kamal Kansou; Rallou Thomopoulos; Heiko Briesen; Nickolas G. Kavallieratos; Christos G. Athanassiou; Cristina L.M. Silva; Alexandrina Sirbu; Alexandru Mihnea Moisescu; Igor Tomasevic; Urška Vrabič Brodnjak; Maria Charalambides; Alberto Tonda. 2019. "Cross-European initial survey on the use of mathematical models in food industry." Journal of Food Engineering 261, no. : 109-116.
Rapeseed meal is produced in large quantities as a by-product of vegetable oil production. To enhance the utility and profitability of the rapeseed meal, it was treated with ethanol and used for concomitant preparation of two protein-rich ingredients, namely protein isolate (PI) and acid soluble...
Hristo Kalaydzkiev; Petya Ivanova; Cristina Silva; Vesela I. Chalova. Functional Properties of Protein Isolate and Acid Soluble Protein-Rich Ingredient Co-Produced from Ethanol-Treated Industrial Rapeseed Meal. Polish Journal of Food and Nutrition Sciences 2019, 69, 129 -136.
AMA StyleHristo Kalaydzkiev, Petya Ivanova, Cristina Silva, Vesela I. Chalova. Functional Properties of Protein Isolate and Acid Soluble Protein-Rich Ingredient Co-Produced from Ethanol-Treated Industrial Rapeseed Meal. Polish Journal of Food and Nutrition Sciences. 2019; 69 (2):129-136.
Chicago/Turabian StyleHristo Kalaydzkiev; Petya Ivanova; Cristina Silva; Vesela I. Chalova. 2019. "Functional Properties of Protein Isolate and Acid Soluble Protein-Rich Ingredient Co-Produced from Ethanol-Treated Industrial Rapeseed Meal." Polish Journal of Food and Nutrition Sciences 69, no. 2: 129-136.
UV-C light is a non-thermal technology with potential application in food industries. The objective was to assess UV-C radiation effect (13.44 W/m2) on microbiological decontamination and some quality characteristics of Cantaloupe melon juice, during refrigerated storage. Juice was inoculated with Listeria innocua (non-pathogenic surrogate of L. monocytogenes) and Alicyclobacillus acidoterrestris spores (spoilage indicators) used as indicators of the UV-C treatment efficacy. Total mesophylls and yeasts and molds were also enumerated. Results demonstrated that 5 min of exposure allowed 3.7 ± 0.3 log10 cycles reduction of L. innocua, while for A. acidoterrestris, 20 min were required to decrease 4.7 ± 0.1 log10 cycles. At the end of refrigerated storage for 13 days, UV-C treated juices retained color, total phenolics content and antioxidant activity, and yeast and molds did not grow. Since UV-C process was effective on microbial inactivation and allowed juice quality maintenance, it can be considered as a promising alternative to thermal pasteurization.
Joana F. Fundo; Fátima A. Miller; Gabriela F. Mandro; Andréia Tremarin; Teresa R.S. Brandão; Cristina L.M. Silva. UV-C light processing of Cantaloupe melon juice: Evaluation of the impact on microbiological, and some quality characteristics, during refrigerated storage. LWT 2019, 103, 247 -252.
AMA StyleJoana F. Fundo, Fátima A. Miller, Gabriela F. Mandro, Andréia Tremarin, Teresa R.S. Brandão, Cristina L.M. Silva. UV-C light processing of Cantaloupe melon juice: Evaluation of the impact on microbiological, and some quality characteristics, during refrigerated storage. LWT. 2019; 103 ():247-252.
Chicago/Turabian StyleJoana F. Fundo; Fátima A. Miller; Gabriela F. Mandro; Andréia Tremarin; Teresa R.S. Brandão; Cristina L.M. Silva. 2019. "UV-C light processing of Cantaloupe melon juice: Evaluation of the impact on microbiological, and some quality characteristics, during refrigerated storage." LWT 103, no. : 247-252.
BACKGROUND Wine colour is an important quality parameter, being the first sensorial attribute evaluated during wine tasting. The perception of wine colour can be different depending on many factors, including the depth of the sample under observation. The main objectives of the present study were to measure the colour of Port wines, using CIE L*a*b* parameters at different depths with different instrumental techniques (spectrophotometry and colorimetry), and to compare the obtained results with the sensory (visual) perception of colour samples. RESULTS Representative profiles of Lightness (L*), Hue (H*) and Chroma (C*) at different depths were obtained using Port wine samples from different categories and ages. In general, relatively good correlations between the colorimetric and spectrophotometric methods were obtained for the L* and H* parameters. The results of the sensory tests also showed good correlations between the visually‐assessed hue scores and the colorimetric measurements of the H* parameter, particularly at the lower depths tested (up to 4.0 mm). CONCLUSIONS Overall, the results indicate that the colorimetric method can be used for estimating wine colour parameters, providing useful information about the colour profile of wines at different depths. This article is protected by copyright. All rights reserved.
Francisco Silva; Francisco Manuel Campos; Manuel Lima Ferreira; Natália Ribeiro; Bento Amaral; Tomás Simões; Cristina Lm Silva; Francisco Almeida Garrett Soares-Da-Silva. Colour profile analysis of Port wines by various instrumental and visual methods. Journal of the Science of Food and Agriculture 2019, 99, 3563 -3571.
AMA StyleFrancisco Silva, Francisco Manuel Campos, Manuel Lima Ferreira, Natália Ribeiro, Bento Amaral, Tomás Simões, Cristina Lm Silva, Francisco Almeida Garrett Soares-Da-Silva. Colour profile analysis of Port wines by various instrumental and visual methods. Journal of the Science of Food and Agriculture. 2019; 99 (7):3563-3571.
Chicago/Turabian StyleFrancisco Silva; Francisco Manuel Campos; Manuel Lima Ferreira; Natália Ribeiro; Bento Amaral; Tomás Simões; Cristina Lm Silva; Francisco Almeida Garrett Soares-Da-Silva. 2019. "Colour profile analysis of Port wines by various instrumental and visual methods." Journal of the Science of Food and Agriculture 99, no. 7: 3563-3571.
The production of rapeseed oil leads to generation of large quantities of rapeseed meal as a by-product. To increase the applicability of the rapeseed meal in feed and food industries, the content of antinutrient compounds is often reduced by treatment with ethanol. The aim of the study was to evaluate the influence of ethanol pre-treatment of the rapeseed meal on protein extractability, amino acid composition and fractional profile. The ethanol treatment of the rapeseed meal significantly increased the protein content from 37.4 to 42.3% and reduced the lipid concentration from 1.9 to 1.1%. Approximately 4- and 14-fold reductions of the phenols and glucosinolate contents were achieved respectively. Protein yield, however, was diminished from 26.4 to 23.6%. A stronger decrease of the protein yield, from 47.8 to 26.4%, was caused by processing of the rape seeds to rapeseed meal. The process resulted in the reduction of lysine content, while further ethanol treatment of the rapeseed meal affected more amino acids, both essential (threonine, phenylalanine) and non-essential (alanine, tyrosine, arginine, histidine). Comparative fractional protein profiles of rape seeds, rapeseed meal and ethanol treated rapeseed meal exhibited differences in both composition of the fractions and the relative quantity of the proteins. Data suggested that the treatment of the rapeseed meal with ethanol impacted protein solubility, amino acid composition and protein fractional profile. This knowledge is valuable when ethanol treated rapeseed meal is used either as a protein feed additive or as a source for generation of protein-rich ingredients with specific nutritive value and functionality.
Hristo Kalaydzhiev; Petya Ivanova; Magdalena Stoyanova; Atanas Pavlov; Turid Rustad; Cristina L. M. Silva; Vesela I. Chalova. Valorization of Rapeseed Meal: Influence of Ethanol Antinutrients Removal on Protein Extractability, Amino Acid Composition and Fractional Profile. Waste and Biomass Valorization 2019, 11, 2709 -2719.
AMA StyleHristo Kalaydzhiev, Petya Ivanova, Magdalena Stoyanova, Atanas Pavlov, Turid Rustad, Cristina L. M. Silva, Vesela I. Chalova. Valorization of Rapeseed Meal: Influence of Ethanol Antinutrients Removal on Protein Extractability, Amino Acid Composition and Fractional Profile. Waste and Biomass Valorization. 2019; 11 (6):2709-2719.
Chicago/Turabian StyleHristo Kalaydzhiev; Petya Ivanova; Magdalena Stoyanova; Atanas Pavlov; Turid Rustad; Cristina L. M. Silva; Vesela I. Chalova. 2019. "Valorization of Rapeseed Meal: Influence of Ethanol Antinutrients Removal on Protein Extractability, Amino Acid Composition and Fractional Profile." Waste and Biomass Valorization 11, no. 6: 2709-2719.
A spore-forming bacterium, Alicyclobacillus acidoterrestris, is often responsible for fruit juices quality degradation. The objective was to study the influence of ultrasounds and combinations with temperature (thermosonication) on A. acidoterrestris spores inactivation in apple juices. Commercially available juice was artificially inoculated with the bacterium (∼105 CFU/mL). Sonication was carried out in an ultrasonic bath (35 kHz; 120–480 W) at room temperature and at 70, 80, 85, 90 and 95 °C for different times. Thermal treatments at the same temperatures were performed as a control. Sonication had no significant effect on A. acidoterrestris spores inactivation. However, when applied at 70 and 80 °C, it allowed 1 log-cycle more of inactivation when compared to thermal treatments and at the end of the processes. Ultrasounds at higher temperatures required approximately half of the treatment time to attain the same inactivation that occurred when the thermal processes were applied alone. In thermosonicated juices, spores decreased by 4.8, 4.7 and 5.5 log-cycles (at 85, 90 and 95 °C, respectively) after 90, 60 and 20 min. The Weibull model satisfactorily fitted inactivation data of thermosonicated juices. Thermosonication is efficient for A. acidoterrestris spores inactivation, with a drastic impact on spores’ loads when high temperatures are used.
Andréia Tremarin; Emine Aşik Canbaz; Teresa R.S. Brandão; Cristina L.M. Silva. Modelling Alicyclobacillus acidoterrestris inactivation in apple juice using thermosonication treatments. LWT 2018, 102, 159 -163.
AMA StyleAndréia Tremarin, Emine Aşik Canbaz, Teresa R.S. Brandão, Cristina L.M. Silva. Modelling Alicyclobacillus acidoterrestris inactivation in apple juice using thermosonication treatments. LWT. 2018; 102 ():159-163.
Chicago/Turabian StyleAndréia Tremarin; Emine Aşik Canbaz; Teresa R.S. Brandão; Cristina L.M. Silva. 2018. "Modelling Alicyclobacillus acidoterrestris inactivation in apple juice using thermosonication treatments." LWT 102, no. : 159-163.
Ozone is used in grains to guarantee mycotoxin degradation, microbial inactivation, and insect disinfestation. However, its oxidizing properties can promote changes in the grain constituents, affecting both product properties and process behavior. Even so, the effect of ozone processing on quality properties of grains and their process, was rarely studied. Consequently, this work studied the impact of ozonation processing on the hydration kinetics and selected nutritional properties of Adzuki beans (Vigna angularis). As the ozone reactiveness increases at high moistures, three different levels of grain moisture were evaluated. The bean nutritional quality was evaluated considering the total phenolic content and antioxidant capacity (both radicals ABTS and DPPH). The results showed that there was neither significant difference in the hydration kinetics nor in the phenolic compounds and antioxidant capacity after the processing with ozone. Consequently, ozonation is proposed as an alternative in the control of grain contaminants without affecting its quality. Practical applications Grains are important raw materials worldwide, since they are used as food, feed or for extracting different components. Ozone, a safe and green technology, is used for microorganism inactivation and insect disinfestation, as well as for mycotoxins degradation in grains. However, although ozone can be used to guarantee safety, its oxidizing properties can promote changes in the grain constituents. These changes can negatively impact the nutritional properties, as well as alter the grain behaviour during processing. However, these evaluations are rarely carried out, questioning the ozone practical application. Therefore, the present work was developed to conduct this evaluation. It was demonstrated that the ozone processing did not alter neither the grain hydration kinetics nor the phenolic compounds and antioxidant capacity. Consequently, ozonation is proposed as a viable alternative in grain processing.
Allana Patrícia Santos Alexandre; Alberto Claudio Miano; Teresa Ribeiro Silva Brandão; Fátima Alves Miller; Joana Freitas Fundo; Maria Antonia Calori‐Domingues; Cristina Luisa Miranda Silva; Pedro Esteves Duarte Augusto. Ozonation of Adzuki beans ( Vigna angularis ): Effect on the hydration kinetics, phenolic compounds and antioxidant capacity. Journal of Food Process Engineering 2018, 41, e12893 .
AMA StyleAllana Patrícia Santos Alexandre, Alberto Claudio Miano, Teresa Ribeiro Silva Brandão, Fátima Alves Miller, Joana Freitas Fundo, Maria Antonia Calori‐Domingues, Cristina Luisa Miranda Silva, Pedro Esteves Duarte Augusto. Ozonation of Adzuki beans ( Vigna angularis ): Effect on the hydration kinetics, phenolic compounds and antioxidant capacity. Journal of Food Process Engineering. 2018; 41 (8):e12893.
Chicago/Turabian StyleAllana Patrícia Santos Alexandre; Alberto Claudio Miano; Teresa Ribeiro Silva Brandão; Fátima Alves Miller; Joana Freitas Fundo; Maria Antonia Calori‐Domingues; Cristina Luisa Miranda Silva; Pedro Esteves Duarte Augusto. 2018. "Ozonation of Adzuki beans ( Vigna angularis ): Effect on the hydration kinetics, phenolic compounds and antioxidant capacity." Journal of Food Process Engineering 41, no. 8: e12893.
The use of the rapeseed meal as a source for preparation of protein-rich ingredients for the food industry is an alternative to the current limited application as a feed additive. The aim of this study was to evaluate foaming properties of an acid-soluble protein-rich ingredient (ASP) obtained from industrial rapeseed meal as a co-product of a protein isolate. Foam capacity and stability over a period of 60 min were evaluated by using volumetric and image analyzing methods. The influence of NaCl at two boundary concentrations (0.03 and 0.25 M) was studied over a pH range from 2 to 10. The ASP exhibited high foamability (> 90%), not influenced by pH or salt addition. In contrast, foam stability, measured over a 60 min period, was pH and NaCl dependent. By the end of the observation period, the addition of 0.25 M NaCl reduced the foam volume by more than 70% at all pH values. After 30 min at pH values 4, 6 and 8, which are the most common for food products, the foams without NaCl retained 51, 38 and 41% of the initial foam volume, respectively. The results were in agreement with image analysis observations where microstructure of the foams with NaCl was more heterogeneous than that of the foams without salt addition. The high foamability and relatively high foam stability at pH from 4 to 8 without NaCl addition shows that ASP could be a potential alternative to plant proteins currently used as foaming agents in the food industry.
Petya Ivanova; Hristo Kalaydzhiev; Tzvetelin T. Dessev; Cristina L. M. Silva; Turid Rustad; Vesela I. Chalova. Foaming properties of acid-soluble protein-rich ingredient obtained from industrial rapeseed meal. Journal of Food Science and Technology 2018, 55, 3792 -3798.
AMA StylePetya Ivanova, Hristo Kalaydzhiev, Tzvetelin T. Dessev, Cristina L. M. Silva, Turid Rustad, Vesela I. Chalova. Foaming properties of acid-soluble protein-rich ingredient obtained from industrial rapeseed meal. Journal of Food Science and Technology. 2018; 55 (9):3792-3798.
Chicago/Turabian StylePetya Ivanova; Hristo Kalaydzhiev; Tzvetelin T. Dessev; Cristina L. M. Silva; Turid Rustad; Vesela I. Chalova. 2018. "Foaming properties of acid-soluble protein-rich ingredient obtained from industrial rapeseed meal." Journal of Food Science and Technology 55, no. 9: 3792-3798.
Andréia Tremarin; Teresa Brandão; Cristina L.M. Silva. Letter to the editor. Food Control 2018, 94, 315 -316.
AMA StyleAndréia Tremarin, Teresa Brandão, Cristina L.M. Silva. Letter to the editor. Food Control. 2018; 94 ():315-316.
Chicago/Turabian StyleAndréia Tremarin; Teresa Brandão; Cristina L.M. Silva. 2018. "Letter to the editor." Food Control 94, no. : 315-316.
Ozone treatment is a non-thermal technology with promising applications in food processing. The objective of this study was to evaluate the effect of gaseous ozone at a concentration of 7.0 ± 2.4 g/L for 30 and 60 min of exposure, on some physicochemical characteristics (soluble solids content, pH, titratable acidity and color), bioactive compounds (vitamin C, total phenolics and carotenoids) and total antioxidant activity of Cantaloupe melon juice. The effectiveness of the ozone treatments in microbial survival was also assessed using Alicyclobacillus acidoterrestris spores as target spoilers of the juice (artificially inoculated). Some quality parameters were significantly affected by ozone treatments. The most relevant alterations were observed for color, vitamin C, carotenoids and total antioxidant activity. However, total phenolics content increased significantly in ozonized juices. Even though A. acidoterrestris spores reduced 2.22 ± 0.04 log cycles after 60 min of exposure, other quality related characteristics of the juice were modified. The actual consumers demand for high-quality food standards have launched research to alternative and milder non-thermal processes, which have gained increasing attention and importance in the fruit juice industries. Ideally, preservation and/or processing of foods should involve technologies that prevent undesirable microbial survival and minimize quality attributes changes and nutrient losses. Thermal treatments are conventionally used to attain such targets, however, the content and the biological activity of the most health-related compounds are dramatically reduced. In this context, and particularly for the beverages industries, ozone has been exploited due to their potential for inactivating spoilage and pathogenic microorganisms while being effective in overall quality retention of the products.
Joana F. Fundo; Fátima A. Miller; Andréia Tremarin; Ester Garcia; Teresa Brandão; Cristina L.M. Silva. Quality assessment of Cantaloupe melon juice under ozone processing. Innovative Food Science & Emerging Technologies 2018, 47, 461 -466.
AMA StyleJoana F. Fundo, Fátima A. Miller, Andréia Tremarin, Ester Garcia, Teresa Brandão, Cristina L.M. Silva. Quality assessment of Cantaloupe melon juice under ozone processing. Innovative Food Science & Emerging Technologies. 2018; 47 ():461-466.
Chicago/Turabian StyleJoana F. Fundo; Fátima A. Miller; Andréia Tremarin; Ester Garcia; Teresa Brandão; Cristina L.M. Silva. 2018. "Quality assessment of Cantaloupe melon juice under ozone processing." Innovative Food Science & Emerging Technologies 47, no. : 461-466.