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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.
Background: A wide variety of social, cultural and economic factors may influence dietary patterns. This work aims to identify the main determinants of food consumption and barriers for healthy eating at the workplace, in a university setting. Methods: A cross-sectional observational study was conducted with 533 participants. Data were obtained through the application of a self-administered questionnaire that included socio-demographic information, food consumption determinants and the main perceived barriers for healthy eating at the workplace. Results: The respondents identified “price” (22.5%), “meal quality” (20.7%), and “location/distance” (16.5%). For women, the determinant “availability of healthy food options” was more important than for men (p < 0.001). The food consumption determinants at the workplace most referred to by respondents were related to the nutritional value. Smell, taste, appearance and texture, and good value for money, were also considered important for choosing food at the workplace. Respondents referred to work commitments and lack of time as the main barriers for healthy eating at the workplace. Conclusions: Identification of determinants involved in food consumption, and the barriers for healthy eating, may contribute to a better definition of health promotion initiatives at the workplace aiming to improve nutritional intake.
João Lima; Sofia Costa; Teresa Brandão; Ada Rocha. Food Consumption Determinants and Barriers for Healthy Eating at the Workplace—A University Setting. Foods 2021, 10, 695 .
AMA StyleJoão Lima, Sofia Costa, Teresa Brandão, Ada Rocha. Food Consumption Determinants and Barriers for Healthy Eating at the Workplace—A University Setting. Foods. 2021; 10 (4):695.
Chicago/Turabian StyleJoão Lima; Sofia Costa; Teresa Brandão; Ada Rocha. 2021. "Food Consumption Determinants and Barriers for Healthy Eating at the Workplace—A University Setting." Foods 10, no. 4: 695.
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.
Transgenic (genetically modified) foods are being grown, sold and eaten in Portugal. As such it is important that physicians stay up to date on any negative health consequences of such foods. This study aimed to identify their opinion, knowledge and training needs regarding transgenic foods. A total of 278 physicians responded to a survey Results: In terms of opinion, 85.8% of physicians had a neutral position, 12.5% had a negative view and a minority (1.7%) was positive. However, 79.8% had a low level of knowledge, 17.7% had an average level of knowledge and only 2.5% showed a high level of knowledge regarding the subject. It should be noted that 91.4% of physicians consider that it is useful to carry out some kind of training during their university education and 65.1% said that it would be very useful during the professional life to have continuing education concerning the issue. Most physicians (83%) could be grouped together according to their interest in learning more. The other group (17%) showed lack of interest. Physicians are considered reliable sources, to whom the general population can turn to in order to access valuable health information, which suggests the need to stay up-to-date regarding transgenic foods. This is a pioneering study on Portuguese physicians and transgenic foods. Results point to a need for specific training concerning this issue.
Isabella Vieira; Teresa Brandão; Elisabete Pinto; Margarida Silva. [A Survey Study Assessing Opinions, Knowledge and Training Needs of Physicians Concerning the Field of Transgenic Foods]. Acta Médica Portuguesa 2020, 33, 252 -260.
AMA StyleIsabella Vieira, Teresa Brandão, Elisabete Pinto, Margarida Silva. [A Survey Study Assessing Opinions, Knowledge and Training Needs of Physicians Concerning the Field of Transgenic Foods]. Acta Médica Portuguesa. 2020; 33 (4):252-260.
Chicago/Turabian StyleIsabella Vieira; Teresa Brandão; Elisabete Pinto; Margarida Silva. 2020. "[A Survey Study Assessing Opinions, Knowledge and Training Needs of Physicians Concerning the Field of Transgenic Foods]." Acta Médica Portuguesa 33, no. 4: 252-260.
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.
The objective of this work was to investigate the effect of stress conditions frequently encountered in food-associated environments on virulence-associated characteristics of eight strains of Listeria monocytogenes. Strains were grown at low (11 °C, cold stress) and optimal (37 °C) temperatures and in high NaCl concentrations (6% NaCl, 11 °C; cold-osmotic stress) and tested for their ability to invade the human intestinal epithelial Caco-2 cells. Results demonstrate that the correlation between exposure to cold stress and increased invasion phenotype is strain-dependent as strains investigated exhibited different behaviours, i.e. exposure to cold stress conditions resulted in a significant increase of invasion levels in five out of the eight strains tested, when compared to growth under optimal conditions. On the other hand, when these cold-adapted cells were subsequently submitted to high salt concentrations and low temperature, their enhanced ability to invade Caco-2 was lost. Surprisingly, saturated fatty acids (SFA) and branched chain fatty acids (BCFA) decreased when L. monocytogenes were exposed to stress conditions as opposed to what has been observed in other studies, therefore highlighting that further studies will need to deepen in the understanding of the lipid metabolism of these strains. The effect of stress conditions on the survival of three selected L. monocytogenes strains through an in vitro gastrointestinal (GI) tract digestion model was further investigated. The exposure to cold-osmotic stress increased the survival of one strain through the GI tract.
Ângela Alves; Rui Magalhães; Teresa Brandão; Lígia Pimentel; Luis Miguel Rodríguez-Alcalá; Paula Teixeira; Vânia Ferreira. Impact of exposure to cold and cold-osmotic stresses on virulence-associated characteristics of Listeria monocytogenes strains. Food Microbiology 2019, 87, 103351 .
AMA StyleÂngela Alves, Rui Magalhães, Teresa Brandão, Lígia Pimentel, Luis Miguel Rodríguez-Alcalá, Paula Teixeira, Vânia Ferreira. Impact of exposure to cold and cold-osmotic stresses on virulence-associated characteristics of Listeria monocytogenes strains. Food Microbiology. 2019; 87 ():103351.
Chicago/Turabian StyleÂngela Alves; Rui Magalhães; Teresa Brandão; Lígia Pimentel; Luis Miguel Rodríguez-Alcalá; Paula Teixeira; Vânia Ferreira. 2019. "Impact of exposure to cold and cold-osmotic stresses on virulence-associated characteristics of Listeria monocytogenes strains." Food Microbiology 87, no. : 103351.
Non-thermal food processing and replacement of chemical additives by natural antimicrobials are promising trends in the food industry. The objective of the present work was to evaluate the effect of a process which combines mild high hydrostatic pressure – HHP (200 and 300 MPa, 5 min, 10 °C), phage Listex™ P100 and the bacteriocin pediocin PA-1 as a new non-thermal process for destruction of Listeria monocytogenes (104 CFU mL−1 or 107 CFU mL−1) in milk. For inoculum levels of 104 CFU mL−1, HHP combined with phage P100 eliminated L. monocytogenes immediately after pressurization. When L. monocytogenes was inoculated at levels of 107 CFU mL−1, a synergistic effect between phage P100, pediocin PA-1 and HHP (300 MPa) on the inactivation of L. monocytogenes was observed during storage of milk at 4 °C. For non-pressure treated samples inoculated with phage or pediocin or both, L. monocytogenes counts decreased immediately after biocontrol application, but regrowth was observed in a few samples during storage. Phage particles were stable during refrigerated storage for seven days while pediocin PA-1 remained stable only during three days. Further studies will have to be performed to validate the findings of this work in specific applications (e.g. production of raw milk cheese).
Norton Komora; Cláudia Maciel; Carlos Pinto; Vânia Ferreira; Teresa Brandão; Jorge Saraiva; Sónia Marília Castro; Paula Teixeira. Non-thermal approach to Listeria monocytogenes inactivation in milk: The combined effect of high pressure, pediocin PA-1 and bacteriophage P100. Food Microbiology 2019, 86, 103315 .
AMA StyleNorton Komora, Cláudia Maciel, Carlos Pinto, Vânia Ferreira, Teresa Brandão, Jorge Saraiva, Sónia Marília Castro, Paula Teixeira. Non-thermal approach to Listeria monocytogenes inactivation in milk: The combined effect of high pressure, pediocin PA-1 and bacteriophage P100. Food Microbiology. 2019; 86 ():103315.
Chicago/Turabian StyleNorton Komora; Cláudia Maciel; Carlos Pinto; Vânia Ferreira; Teresa Brandão; Jorge Saraiva; Sónia Marília Castro; Paula Teixeira. 2019. "Non-thermal approach to Listeria monocytogenes inactivation in milk: The combined effect of high pressure, pediocin PA-1 and bacteriophage P100." Food Microbiology 86, no. : 103315.
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.
A protein isolate (ERPI) was prepared from ethanol-treated rapeseed meal and used as a stabilizing agent in sunflower and rapeseed oil-in-water emulsions. The aim of the current study was to explore the influence of protein and oil concentrations on initial stability of sunflower and rapeseed oil-in-water emulsions by evaluating Gibbs free energy (ΔG) and particle size distribution. The 7-day dynamics of emulsion stability was investigated by turbidity measurement as well. A 32 factorial design was applied to assess the significance of oil (5%, 10% and 15% w/w) and ERPI protein (0.25%, 0.5% and 1.0% w/w) addition on stability of the emulsions. The results demonstrated that the increase of oil concentrations from 5 to 15% positively influenced the initial stability of sunflower and rapeseed oil-in-water emulsions. In both oil types, ERPI protein supplementation at all levels resulted in significant differences in the stability of 5% and 10% oil emulsions but did not alter the initial stability of the emulsions prepared with either 15% sunflower or rapeseed oil. With a few exceptions, there was a good agreement between Gibbs free energy data and microstructural profiles of the emulsions. Overall, emulsions with all sunflower oil concentrations and 1.0% ERPI protein exhibited better initial and a 7-day stability dynamics compared to all rapeseed oil-based emulsions. The study demonstrated the potential of ethanol-treated rapeseed meal protein isolate to serve as an emulsifying agent in sunflower and rapeseed oil containing emulsions.
Hristo Kalaydzhiev; Vanya D. Gandova; Petya Ivanova; Teresa Brandão; Tzvetelin T. Dessev; Cristina L. M. Silva; Vesela I. Chalova. Stability of sunflower and rapeseed oil-in-water emulsions supplemented with ethanol-treated rapeseed meal protein isolate. Journal of Food Science and Technology 2019, 56, 3090 -3098.
AMA StyleHristo Kalaydzhiev, Vanya D. Gandova, Petya Ivanova, Teresa Brandão, Tzvetelin T. Dessev, Cristina L. M. Silva, Vesela I. Chalova. Stability of sunflower and rapeseed oil-in-water emulsions supplemented with ethanol-treated rapeseed meal protein isolate. Journal of Food Science and Technology. 2019; 56 (6):3090-3098.
Chicago/Turabian StyleHristo Kalaydzhiev; Vanya D. Gandova; Petya Ivanova; Teresa Brandão; Tzvetelin T. Dessev; Cristina L. M. Silva; Vesela I. Chalova. 2019. "Stability of sunflower and rapeseed oil-in-water emulsions supplemented with ethanol-treated rapeseed meal protein isolate." Journal of Food Science and Technology 56, no. 6: 3090-3098.
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.
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.
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.
The application of lytic phages as biocontrol agents is emerging as a promising strategy towards elimination or reduction of foodborne pathogens in a variety of food products. This technology is particularly advantageous for minimally processed and ready-to-eat (RTE) foods. In this study, the potential use of Listex™ P100 combined with high hydrostatic pressure (HPP), to enhance the control of L. monocytogenes in food was evaluated. For that, the effect of three pressures (200, 300 or 400 MPa; 5 min, 10 °C) on phage P100 stability was tested when inoculated in six different matrices: phosphate buffer saline (PBS, pH 7.40); apple juice (pH 3.41); orange/carrot nectar (pH 3.54); UHT whole milk (pH 6.73); and, two traditional Portuguese fermented products, “Serra da Estrela” cheese (pH 5.66) and “alheira”, a meat sausage (pH 6.07). The results showed that treatment at 400 MPa reduced phage titres to below the detection level in all matrices, whereas at milder pressures the survival of the phage was matrix dependent. “Alheira”, “Serra da Estrela” cheese and UHT whole milk were shown to be baroprotective matrices that support phage P100 application in HHP up to 300 MPa; however, an accentuated phage inactivation was observed in apple and orange/carrot nectar, which may be related to the acidic pH values of these matrices. The initial phage load did not affect the inactivation rate during HHP processing (300 MPa, 5 min, 10 °C) in PBS, cheese, sausage or milk matrices, and the phage titres were stable in these matrices during storage at 4 °C for 28 days for milk and 60 days for “Alheira” and “Serra da Estrela” cheese. In addition, a baroprotective effect on phage stability was observed when PBS was supplemented with reducing sugars, dextrin, casein, and tween 80. In conclusion, at mild HHP treatment, phage P100 remained active in specific matrices and seems to present potential to be added in non-thermal inactivation of L. monocytogenes.
Norton Komora; Carolina Bruschi; Vânia Ferreira; Cláudia Maciel; Teresa R.S. Brandão; Rui Fernandes; Jorge A. Saraiva; Sónia Marília Castro; Paula Teixeira. The protective effect of food matrices on Listeria lytic bacteriophage P100 application towards high pressure processing. Food Microbiology 2018, 76, 416 -425.
AMA StyleNorton Komora, Carolina Bruschi, Vânia Ferreira, Cláudia Maciel, Teresa R.S. Brandão, Rui Fernandes, Jorge A. Saraiva, Sónia Marília Castro, Paula Teixeira. The protective effect of food matrices on Listeria lytic bacteriophage P100 application towards high pressure processing. Food Microbiology. 2018; 76 ():416-425.
Chicago/Turabian StyleNorton Komora; Carolina Bruschi; Vânia Ferreira; Cláudia Maciel; Teresa R.S. Brandão; Rui Fernandes; Jorge A. Saraiva; Sónia Marília Castro; Paula Teixeira. 2018. "The protective effect of food matrices on Listeria lytic bacteriophage P100 application towards high pressure processing." Food Microbiology 76, no. : 416-425.
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.
Melon seeds are an important source of bioactive compounds, which are considered to be health beneficial. Therefore, the objective of this work was to assess the impact of gaseous ozone treatments (30 and 60 min) on melon seeds paste (nonedible part) and compare with the effect on pulp (edible part). Ozone treatments were evaluated in terms of physicochemical (color, pH, and soluble solids content) and nutritional profiles (total phenolics, total carotenoids, and total antioxidant capacity) of processed material. Results indicate that ozone has a different impact on the two fruit matrices, being seeds less affected by this preservation treatment.
Fátima A. Miller; Joana F. Fundo; Cristina L. M. Silva; Teresa R. S. Brandão. Physicochemical and Bioactive Compounds of ‘Cantaloupe’ Melon: Effect of Ozone Processing on Pulp and Seeds. Ozone: Science & Engineering 2018, 40, 209 -215.
AMA StyleFátima A. Miller, Joana F. Fundo, Cristina L. M. Silva, Teresa R. S. Brandão. Physicochemical and Bioactive Compounds of ‘Cantaloupe’ Melon: Effect of Ozone Processing on Pulp and Seeds. Ozone: Science & Engineering. 2018; 40 (3):209-215.
Chicago/Turabian StyleFátima A. Miller; Joana F. Fundo; Cristina L. M. Silva; Teresa R. S. Brandão. 2018. "Physicochemical and Bioactive Compounds of ‘Cantaloupe’ Melon: Effect of Ozone Processing on Pulp and Seeds." Ozone: Science & Engineering 40, no. 3: 209-215.
Many minimally processed foods depend on a combination of inhibitory factors to reduce the hazard of foodborne illness. Therefore, inactivation of Listeria innocua was studied according to a 2 4 factorial experiment designed to draw conclusions about temperature (52.5 °C and 65.0 °C), pH (4.5 and 7.5), water activity (a w =0.95 and 0.99) and solute type (NaCl and glycerol) effects. Three different recovery media were used to assess injured cells. Survival data were fitted with a Gompertz-based model and kinetic parameters (shoulder, maximum inactivation rate – k max , and tail) were estimated. Results showed that shoulder was affected by temperature, pH and combined effects; k max was influenced by all factors and their combinations; and tail was affected by a w , temperature and a w /pH combination. Results demonstrated the potential occurrence of microbial cross-protection survival techniques between the various stresses, e.g. heat and osmolarity. Indeed, this work clearly established that, to avoid hazards, Listeria inactivation must be evaluated with a maximum of environmental factors that undergo alterations. Only thus, appropriate food preservation treatments can be developed and consequently, the safety of food products can be assured.
Fátima A. Miller; Bárbara Ramos; Maria M. Gil; Teresa Brandão; Paula Teixeira; Cristina L.M. Silva. nfluences of physicochemical stresses on injury and inactivation behaviour of Listeria innocua. International Journal of Food Studies 2017, 6, 139 -151.
AMA StyleFátima A. Miller, Bárbara Ramos, Maria M. Gil, Teresa Brandão, Paula Teixeira, Cristina L.M. Silva. nfluences of physicochemical stresses on injury and inactivation behaviour of Listeria innocua. International Journal of Food Studies. 2017; 6 (2):139-151.
Chicago/Turabian StyleFátima A. Miller; Bárbara Ramos; Maria M. Gil; Teresa Brandão; Paula Teixeira; Cristina L.M. Silva. 2017. "nfluences of physicochemical stresses on injury and inactivation behaviour of Listeria innocua." International Journal of Food Studies 6, no. 2: 139-151.
Joana F. Fundo; Fátima A. Miller; Ester Garcia; João Santos; Cristina L. M. Silva; Teresa R. S. Brandão. Physicochemical characteristics, bioactive compounds and antioxidant activity in juice, pulp, peel and seeds of Cantaloupe melon. Journal of Food Measurement and Characterization 2017, 12, 292 -300.
AMA StyleJoana F. Fundo, Fátima A. Miller, Ester Garcia, João Santos, Cristina L. M. Silva, Teresa R. S. Brandão. Physicochemical characteristics, bioactive compounds and antioxidant activity in juice, pulp, peel and seeds of Cantaloupe melon. Journal of Food Measurement and Characterization. 2017; 12 (1):292-300.
Chicago/Turabian StyleJoana F. Fundo; Fátima A. Miller; Ester Garcia; João Santos; Cristina L. M. Silva; Teresa R. S. Brandão. 2017. "Physicochemical characteristics, bioactive compounds and antioxidant activity in juice, pulp, peel and seeds of Cantaloupe melon." Journal of Food Measurement and Characterization 12, no. 1: 292-300.
Microbial inactivation often follows a sigmoidal kinetic behaviour, with an initial lag phase, followed by a maximum inactivation rate period and tending to a final asymptotic value. Mathematically, such tendencies may be described by using primary kinetic models (Gompertz based model is one example) that describe microbial survival throughout processing time when stressing conditions are applied. The parameters of kinetic models are directly affected by temperature. Despite the number of mathematical equations used to describe the dependence of the kinetic parameters on temperature (so-called secondary models), there is a lack of studies regarding model comparison and adequacy in data fitting. This work provides a review of mathematical models that describe the temperature dependence of kinetic parameters related to microbial thermal inactivation. Regression analysis schemes and tests seeking model comparison are presented. A case study is included to provide guidance for the assessment of secondary model adequacy and regression analyses procedures. When modelling temperature effects on sigmoidal inactivation kinetics of microorganisms, one should be aware about the regression methodology applied. The most adequate models according to the two-step regression methodology may not be the best selection if a global fit is applied.
Maria M. Gil; Fátima A. Miller; Teresa Brandão; Cristina L. M. Silva. Mathematical Models for Prediction of Temperature Effects on Kinetic Parameters of Microorganisms’ Inactivation: Tools for Model Comparison and Adequacy in Data Fitting. Food and Bioprocess Technology 2017, 10, 2208 -2225.
AMA StyleMaria M. Gil, Fátima A. Miller, Teresa Brandão, Cristina L. M. Silva. Mathematical Models for Prediction of Temperature Effects on Kinetic Parameters of Microorganisms’ Inactivation: Tools for Model Comparison and Adequacy in Data Fitting. Food and Bioprocess Technology. 2017; 10 (12):2208-2225.
Chicago/Turabian StyleMaria M. Gil; Fátima A. Miller; Teresa Brandão; Cristina L. M. Silva. 2017. "Mathematical Models for Prediction of Temperature Effects on Kinetic Parameters of Microorganisms’ Inactivation: Tools for Model Comparison and Adequacy in Data Fitting." Food and Bioprocess Technology 10, no. 12: 2208-2225.