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Dr. Elsa Marisa Vieira
REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Portugal

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0 Functional Foods
0 Nutrition
0 Food Science and Technology
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Journal article
Published: 09 December 2020 in Applied Sciences
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The oil industry generates great quantities of oilseed cakes that remain after oil extraction. New technologies are required for their valorization, owing to their high nutritional value. Pumpkin, flax and hemp seed cakes were extracted by subcritical water under different conditions that included different gas atmospheres and homogenous catalysis, and for the first time their properties were directly compared. Extracts obtained in a nitrogen atmosphere, nitrogen atmosphere with the addition of a catalyst, and carbon dioxide atmosphere were chemically and nutritionally characterised. In the aqueous extracts obtained under different extraction conditions, the content of lipids, proteins and selected minerals (calcium, potassium, sodium and phosphorus) were determined. A detailed amino acid profile was determined by chromatographic analysis. The highest relative content of essential amino acids was observed in pumpkin seed extracts (51.49 ± 0.47 to 58.58 ± 0.45 mg/100 g dry extract), whereas hemp seed extracts were the richest in flavour amino acids aspartic acid, glutamic acid and alanine. Extraction in a carbon dioxide atmosphere or in nitrogen atmosphere with a HCl modifier released generally more minerals into the aqueous phase. Aqueous oilseed cake extracts demonstrated a favorable chemical composition and great nutritional value, opening new possibilities for exploitation of this biowaste. Based on the obtained results, oilseed cake extracts obtained by subcritical water have great potential to be used for the fortification of different food products, as well as in cosmetics.

ACS Style

Jaroslava Švarc-Gajić; Simone Morais; Cristina Delerue-Matos; Elsa F. Vieira; Giorgia Spigno. Valorization Potential of Oilseed Cakes by Subcritical Water Extraction. Applied Sciences 2020, 10, 8815 .

AMA Style

Jaroslava Švarc-Gajić, Simone Morais, Cristina Delerue-Matos, Elsa F. Vieira, Giorgia Spigno. Valorization Potential of Oilseed Cakes by Subcritical Water Extraction. Applied Sciences. 2020; 10 (24):8815.

Chicago/Turabian Style

Jaroslava Švarc-Gajić; Simone Morais; Cristina Delerue-Matos; Elsa F. Vieira; Giorgia Spigno. 2020. "Valorization Potential of Oilseed Cakes by Subcritical Water Extraction." Applied Sciences 10, no. 24: 8815.

Journal article
Published: 10 July 2020 in Food Chemistry
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The objective of this study was to evaluate the optimal Subcritical Water Extraction (SWE) conditions of antioxidants and polyphenols from chestnut shells using Response Surface Methodology (RSM). A central composite design (CCD) was conducted to analyse the time (6–30 min) and temperature (51–249 °C) effects in antioxidant activity (ABTS, DPPH and FRAP) and Total Phenolic Compounds (TPC). TPC ranged from 315.21 to 496.80 mg gallic acid equivalents (GAE)/g DW; the DPPH from 549.23 to 1125.68 mg Trolox equivalents (TE)/g DW; ABTS varied between 631.16 and 965.45 mg ascorbic acid equivalents (AAE)/g DW and FRAP from 2793.95 to 11393.97 mg ferrous sulphate equivalents (FSE)/g DW. The optimal extraction conditions were 30 min/220 °C, revealing excelling scavenging efficiencies against HOCl (IC50 = 0.79 µg/mL) and O2− (IC50 = 12.92 µg/mL) without toxicity on intestinal cells (0.1 µg/mL). The phenolic composition revealed high amounts of pyrogallol and protocatechuic acid. SWE can be a useful extraction technique for the recovery of polyphenolics from chestnut shells.

ACS Style

Diana Pinto; Elsa F. Vieira; Andreia F. Peixoto; Cristina Freire; Vitor Freitas; Paulo Costa; Cristina Delerue-Matos; Francisca Rodrigues. Optimizing the extraction of phenolic antioxidants from chestnut shells by subcritical water extraction using response surface methodology. Food Chemistry 2020, 334, 127521 .

AMA Style

Diana Pinto, Elsa F. Vieira, Andreia F. Peixoto, Cristina Freire, Vitor Freitas, Paulo Costa, Cristina Delerue-Matos, Francisca Rodrigues. Optimizing the extraction of phenolic antioxidants from chestnut shells by subcritical water extraction using response surface methodology. Food Chemistry. 2020; 334 ():127521.

Chicago/Turabian Style

Diana Pinto; Elsa F. Vieira; Andreia F. Peixoto; Cristina Freire; Vitor Freitas; Paulo Costa; Cristina Delerue-Matos; Francisca Rodrigues. 2020. "Optimizing the extraction of phenolic antioxidants from chestnut shells by subcritical water extraction using response surface methodology." Food Chemistry 334, no. : 127521.

Original paper
Published: 14 June 2020 in Waste and Biomass Valorization
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A sardine protein hydrolysate (SPH) was prepared by hydrolysis of sarcoplasmic proteins from canned sardine by-product with proteases from brewer’s spent yeast (BSY). The SPH presented in vitro angiotensin converting enzyme-inhibitory (ACE-I) and ferric reducing antioxidant potential (FRAP). However, the challenge before in vivo efficacy studies is to understand the impact of ultrafiltration (UF), simulated gastrointestinal (GI) digestion, and the intestinal cell permeability. Thus, this work was carried out to study the influence of these parameters on SPH bioactivity; two predictive models for human intestinal absorption were compared. Results showed that ACE-I and antioxidant activities were improved after UF of SPH through a 10 kDa cut-off membrane; simulated GI increased the FRAP value whereas the ACE-I remained similar. The apparent permeability coefficients of < 10 kDa fraction evaluated using Caco-2 and Caco-2/HT29-MTX cell models were 5.89 × 10−6 cm/s and 10.93 × 10−6 cm/s, respectively. Mass spectrometry revealed that molecules with m/z between 1000 and 5000 were transported across Caco-2/HT29-MTX cell monolayer. Basolateral permeates presented antioxidant activity but no ACE-I activity was detected. These results suggest that SPH prepared by BSY proteases is promising as functional ingredient with enhanced antioxidant activity and justifies further in vivo studies to confirm its pharmacological efficacy.

ACS Style

Elsa F. Vieira; José das Neves; Isabel M. P. L. V. O. Ferreira. Bioactive Protein Hydrolysate Obtained from Canned Sardine and Brewing By-products: Impact of Gastrointestinal Digestion and Transepithelial Absorption. Waste and Biomass Valorization 2020, 12, 1281 -1292.

AMA Style

Elsa F. Vieira, José das Neves, Isabel M. P. L. V. O. Ferreira. Bioactive Protein Hydrolysate Obtained from Canned Sardine and Brewing By-products: Impact of Gastrointestinal Digestion and Transepithelial Absorption. Waste and Biomass Valorization. 2020; 12 (3):1281-1292.

Chicago/Turabian Style

Elsa F. Vieira; José das Neves; Isabel M. P. L. V. O. Ferreira. 2020. "Bioactive Protein Hydrolysate Obtained from Canned Sardine and Brewing By-products: Impact of Gastrointestinal Digestion and Transepithelial Absorption." Waste and Biomass Valorization 12, no. 3: 1281-1292.

Chapter
Published: 29 April 2020 in Microbial Rejuvenation of Polluted Environment
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Saccharomyces cerevisiae enzymes are well recognized for high biodiversity and industrial applicability. This chapter sketches the main research trends concerning the functionalities of S. cerevisiae enzymes in food processing, ethanol industry, and production of new nutraceuticals and pharmaceuticals. We review the key aspects of the overall production process for the enzyme production and the recent strategies to identify and improve its catalyst properties. Finally, we summarize the classical and latest applications of S. cerevisiae enzymes in the food industry, with specific attention given to their role in changing the nutritional, digestibility, and sensory properties in a variety of food sectors like dairy, bakery, beverages, brewing, wine, fish processing, and sweeteners. Additionally, the use of S. cerevisiae enzymes in the production of functional foods, namely protein hydrolysates/autolysates, with provided health benefits by reducing the risk of chronic diseases, as well as its use in the formulation of new cosmetic and pharmaceutical products, is explored.

ACS Style

Elsa F. Vieira; Cristina Delerue-Matos. Exploitation of Saccharomyces cerevisiae Enzymes in Food Processing and Preparation of Nutraceuticals and Pharmaceuticals. Microbial Rejuvenation of Polluted Environment 2020, 41 -62.

AMA Style

Elsa F. Vieira, Cristina Delerue-Matos. Exploitation of Saccharomyces cerevisiae Enzymes in Food Processing and Preparation of Nutraceuticals and Pharmaceuticals. Microbial Rejuvenation of Polluted Environment. 2020; ():41-62.

Chicago/Turabian Style

Elsa F. Vieira; Cristina Delerue-Matos. 2020. "Exploitation of Saccharomyces cerevisiae Enzymes in Food Processing and Preparation of Nutraceuticals and Pharmaceuticals." Microbial Rejuvenation of Polluted Environment , no. : 41-62.

Journal article
Published: 24 March 2020 in Antioxidants
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Chestnut processing industry generates large amounts of by-products, including leaves, burs and shells that are a source of bioactive compounds. The purpose of this study was to establish an ultrasound-assisted extraction (UAE) of phenolic and antioxidant compounds from industrial chestnut shells. A central composite design (CCD) was conducted to analyze the effects of time (4–46 min) and temperature (34–76 °C) in the antioxidant activity (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and ferric reducing antioxidant power (FRAP)) and total phenolic compounds (TPC) of chestnut shells extracts. The optimal extraction conditions were obtained at 70 °C for 40 min. The optimal extract was characterized regarding phenolic profile, radical scavenging capacity, and effects on intestinal and dermal cell lines. The optimal extract revealed high amounts of ellagic acid (40.4 µg/mg dw), followed by caffeic acid derivative (15.4 µg/mg dw) and epigallocatechin (15.3 µg/mg dw). Indeed, the extract exhibited the highest scavenging efficiencies against NO● (IC50 = 0.1 µg/mL) and HOCl (IC50 = 0.7 µg/mL) and did not conducted to a decrease on HaCaT and HFF-1 viability up to 100 μg/mL. Oppositely, a decrease on Caco-2 and HT29-MTX viability was observed. This study suggests that UAE could be a sustainable option to valorize chestnut shells as raw material for different industries.

ACS Style

Fátima Lameirão; Diana Pinto; Elsa F. Vieira; Andreia F. Peixoto; Cristina Freire; Stefania Sut; Stefano Dall’Acqua; Paulo Costa; Cristina Delerue-Matos; Francisca Rodrigues. Green-Sustainable Recovery of Phenolic and Antioxidant Compounds from Industrial Chestnut Shells Using Ultrasound-Assisted Extraction: Optimization and Evaluation of Biological Activities In Vitro. Antioxidants 2020, 9, 267 .

AMA Style

Fátima Lameirão, Diana Pinto, Elsa F. Vieira, Andreia F. Peixoto, Cristina Freire, Stefania Sut, Stefano Dall’Acqua, Paulo Costa, Cristina Delerue-Matos, Francisca Rodrigues. Green-Sustainable Recovery of Phenolic and Antioxidant Compounds from Industrial Chestnut Shells Using Ultrasound-Assisted Extraction: Optimization and Evaluation of Biological Activities In Vitro. Antioxidants. 2020; 9 (3):267.

Chicago/Turabian Style

Fátima Lameirão; Diana Pinto; Elsa F. Vieira; Andreia F. Peixoto; Cristina Freire; Stefania Sut; Stefano Dall’Acqua; Paulo Costa; Cristina Delerue-Matos; Francisca Rodrigues. 2020. "Green-Sustainable Recovery of Phenolic and Antioxidant Compounds from Industrial Chestnut Shells Using Ultrasound-Assisted Extraction: Optimization and Evaluation of Biological Activities In Vitro." Antioxidants 9, no. 3: 267.

Journal article
Published: 03 March 2020 in Molecules
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This study aimed to develop new canned chub mackerel products incorporating edible seaweeds (Ascophyllum nodosum, Fucus spiralis, Saccorhiza polyschides, Chondrus crispus, Porphyra sp. and Ulva sp.) harvested in the Portuguese North-Central coast, with simultaneous sensory improvement and minerals enrichment. Two processes were compared, namely the addition of seaweeds in i) the canning step and ii) in the brining step (as the replacement for salt). The concentrations of four macrominerals (Na, K, Ca and Mg), chloride, and twelve trace elements (Co, Cu, Fe, I, Li, Mn, Mo, Rb, Se, Sr, V and Zn) were determined by high-resolution continuum source flame atomic absorption spectrometry (HR-CS-FAAS) and inductively coupled plasma mass spectrometry (ICP-MS), respectively. Results showed that canned chub mackerel incorporating C. crispus and F. spiralis was found to be the preferred sensory option, also exhibiting contents enriched with Cl, Co, Cu, Fe, I, Li, Mg, Mn, Mo, Na, Rb, Se, and Sr. This effect was more pronounced when both seaweed species were added to replace the salt added in the brining step.

ACS Style

Elsa F. Vieira; Cristina Soares; Susana Machado; M. Teresa Oliva-Teles; Manuela Correia; Maria João Ramalhosa; Ana Carvalho; Valentina F. Domingues; Filipa Antunes; Simone Morais; Cristina Delerue-Matos. Development of New Canned Chub Mackerel Products Incorporating Edible Seaweeds—Influence on the Minerals and Trace Elements Composition. Molecules 2020, 25, 1133 .

AMA Style

Elsa F. Vieira, Cristina Soares, Susana Machado, M. Teresa Oliva-Teles, Manuela Correia, Maria João Ramalhosa, Ana Carvalho, Valentina F. Domingues, Filipa Antunes, Simone Morais, Cristina Delerue-Matos. Development of New Canned Chub Mackerel Products Incorporating Edible Seaweeds—Influence on the Minerals and Trace Elements Composition. Molecules. 2020; 25 (5):1133.

Chicago/Turabian Style

Elsa F. Vieira; Cristina Soares; Susana Machado; M. Teresa Oliva-Teles; Manuela Correia; Maria João Ramalhosa; Ana Carvalho; Valentina F. Domingues; Filipa Antunes; Simone Morais; Cristina Delerue-Matos. 2020. "Development of New Canned Chub Mackerel Products Incorporating Edible Seaweeds—Influence on the Minerals and Trace Elements Composition." Molecules 25, no. 5: 1133.

Journal article
Published: 08 August 2019 in Food Chemistry
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This paper compares the results of standard chemical analytical processes and electrochemical impedance spectroscopy (EIS) in the characterization of different beverages, namely ground coffee, soluble coffee, coffee substitutes, barley, cow milk, vegetable drinks, tea, plant infusions and plant mixtures. For the two approaches, the similarities between the experimental data are assessed by means of the Euclidean and Canberra distances. The resulting information is processed by means of the multidimensional scaling (MDS) clustering and visualization algorithm. The results of the chemical analytical processes and EIS reveal identical clusters for the two adopted distances. Furthermore, the robustness of the experimental and computational scheme are assessed by means of the Procrustes technique. The results confirm the effectiveness of combining the EIS and MDS.

ACS Style

C. Soares; J.A. Tenreiro Machado; António M. Lopes; E. Vieira; C. Delerue-Matos. Electrochemical impedance spectroscopy characterization of beverages. Food Chemistry 2019, 302, 125345 .

AMA Style

C. Soares, J.A. Tenreiro Machado, António M. Lopes, E. Vieira, C. Delerue-Matos. Electrochemical impedance spectroscopy characterization of beverages. Food Chemistry. 2019; 302 ():125345.

Chicago/Turabian Style

C. Soares; J.A. Tenreiro Machado; António M. Lopes; E. Vieira; C. Delerue-Matos. 2019. "Electrochemical impedance spectroscopy characterization of beverages." Food Chemistry 302, no. : 125345.

Review
Published: 25 September 2018 in Food Chemistry
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Chayote (Sechium edule) has gained widespread consuming acceptance and recognized by its nutritional and bio-functional properties. The present review surveys and describes the current findings about the nutritional, phytochemical and pharmacological properties of chayote and identifies opportunities for further research. It also discusses chayote’s versatile utility in nutrition, as a functional ingredient in food, cosmetic and pharmaceutical industries, as well as in nanotechnology and biotechnological processes. It was concluded that although the pharmacological properties of chayote are currently well-established, only a few reports have been conducted on the isolation and identification of individual chemical constituents, and similarly, only a few in vivo studies have been conducted to assess their biological efficacy. In addition, the valorisation of the underutilized chayote by-products can be an important aspect in waste management from both economic and environmental standpoints. Thus, the recovery and utilization of valuable compounds from chayote is an important challenge for scientists.

ACS Style

Elsa F. Vieira; Olivia Pinho; Isabel Ferreira; Cristina Delerue-Matos. Chayote (Sechium edule): A review of nutritional composition, bioactivities and potential applications. Food Chemistry 2018, 275, 557 -568.

AMA Style

Elsa F. Vieira, Olivia Pinho, Isabel Ferreira, Cristina Delerue-Matos. Chayote (Sechium edule): A review of nutritional composition, bioactivities and potential applications. Food Chemistry. 2018; 275 ():557-568.

Chicago/Turabian Style

Elsa F. Vieira; Olivia Pinho; Isabel Ferreira; Cristina Delerue-Matos. 2018. "Chayote (Sechium edule): A review of nutritional composition, bioactivities and potential applications." Food Chemistry 275, no. : 557-568.

Journal article
Published: 01 September 2017 in LWT - Food Science and Technology
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ACS Style

Elsa F. Vieira; Armindo Melo; Isabel Ferreira. Autolysis of intracellular content of Brewer's spent yeast to maximize ACE-inhibitory and antioxidant activities. LWT - Food Science and Technology 2017, 82, 255 -259.

AMA Style

Elsa F. Vieira, Armindo Melo, Isabel Ferreira. Autolysis of intracellular content of Brewer's spent yeast to maximize ACE-inhibitory and antioxidant activities. LWT - Food Science and Technology. 2017; 82 ():255-259.

Chicago/Turabian Style

Elsa F. Vieira; Armindo Melo; Isabel Ferreira. 2017. "Autolysis of intracellular content of Brewer's spent yeast to maximize ACE-inhibitory and antioxidant activities." LWT - Food Science and Technology 82, no. : 255-259.

Article
Published: 13 June 2017 in Journal of the Science of Food and Agriculture
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The canned-sardine industry generates large amounts of protein-rich waste, which demands useful exploitation. This paper describes the potential use of muscle and viscera proteins from canned sardine by-products as substrate to obtain hydrolysates with biological and functional properties. Three enzymatic approaches, brewer's spent yeast (Bsy) proteases, Alcalase® and Neutrase® were applied to perform protein hydrolysis at the same proteolytic activity (1 U mL−1), using an enzyme/substrate ratio of 20% (v/v), at 50°C and for 7 h. Hydrolysis degree (DH), antioxidant and angiotensin I-converting enzyme inhibitory (ACE-I) activities, functional properties (i.e. solubility, emulsifying and foaming properties, water and oil binding capacity) and colour were investigated. All hydrolysates presented a high protein content [52.7–83.2% dry weight (DW)] and low fat content (0.9–3.9% DW). Alcalase® treatment of muscle and viscera proteins resulted in higher DH (7.5% and 8.6%, respectively) and higher biological activities (P < 0.05). All hydrolysates had excellent solubility and presented functional properties. Among viscera hydrolysates, treatment with Bsy proteases promoted higher emulsion (80.1 m2 g−1), foaming (79.2%) and oil binding capacity (5.8 g g−1) of viscera sardine proteins. Improved biological and functional properties were observed for sardine protein hydrolysates produced using the three enzymatic treatments tested. © 2017 Society of Chemical Industry

ACS Style

Elsa F Vieira; Olivia Pinho; Isabel Ferreira. Bio-functional properties of sardine protein hydrolysates obtained by brewer's spent yeast and commercial proteases. Journal of the Science of Food and Agriculture 2017, 97, 5414 -5422.

AMA Style

Elsa F Vieira, Olivia Pinho, Isabel Ferreira. Bio-functional properties of sardine protein hydrolysates obtained by brewer's spent yeast and commercial proteases. Journal of the Science of Food and Agriculture. 2017; 97 (15):5414-5422.

Chicago/Turabian Style

Elsa F Vieira; Olivia Pinho; Isabel Ferreira. 2017. "Bio-functional properties of sardine protein hydrolysates obtained by brewer's spent yeast and commercial proteases." Journal of the Science of Food and Agriculture 97, no. 15: 5414-5422.

Journal article
Published: 13 October 2016 in International Journal of Food Properties
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ACS Style

Elsa F. Vieira; Isabel Ferreira. Antioxidant and antihypertensive hydrolysates obtained from by-products of cannery sardine and brewing industries. International Journal of Food Properties 2016, 20, 662 -673.

AMA Style

Elsa F. Vieira, Isabel Ferreira. Antioxidant and antihypertensive hydrolysates obtained from by-products of cannery sardine and brewing industries. International Journal of Food Properties. 2016; 20 (3):662-673.

Chicago/Turabian Style

Elsa F. Vieira; Isabel Ferreira. 2016. "Antioxidant and antihypertensive hydrolysates obtained from by-products of cannery sardine and brewing industries." International Journal of Food Properties 20, no. 3: 662-673.