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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.
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 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.
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.
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.
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.
Joana F. Fundo; Cristina L.M. Silva. Microstructure, composition and their relationship with molecular mobility, food quality and stability. Food Microstructure and Its Relationship with Quality and Stability 2018, 29 -41.
AMA StyleJoana F. Fundo, Cristina L.M. Silva. Microstructure, composition and their relationship with molecular mobility, food quality and stability. Food Microstructure and Its Relationship with Quality and Stability. 2018; ():29-41.
Chicago/Turabian StyleJoana F. Fundo; Cristina L.M. Silva. 2018. "Microstructure, composition and their relationship with molecular mobility, food quality and stability." Food Microstructure and Its Relationship with Quality and Stability , no. : 29-41.
Sanguansri Charoenrein; Xiao Dong Chen; Naphaporn Chiewchan; Thijs Defraeye; Sakamon Devahastin; Onyinye Ezeh; Sabrina Fawzia; Joana F. Fundo; Raquel Garzon; Shoichi Gohtani; Xin Jin; Azharul Karim; Kasiviswanathan Muthukumarappan; Luxsika Ngamwonglumlert; Bart Nicolai; Keshavan Niranjan; Nghia Duc Pham; Mohammad Mahbubur Rahman; Cristina M. Rosell; Elke Scholten; Cristina L.M. Silva; Gabriela J. Swamy; Pieter Verboven; Hidefumi Yoshii; Masni M. Yusoff. List of Contributors. Food Microstructure and Its Relationship with Quality and Stability 2017, 1 .
AMA StyleSanguansri Charoenrein, Xiao Dong Chen, Naphaporn Chiewchan, Thijs Defraeye, Sakamon Devahastin, Onyinye Ezeh, Sabrina Fawzia, Joana F. Fundo, Raquel Garzon, Shoichi Gohtani, Xin Jin, Azharul Karim, Kasiviswanathan Muthukumarappan, Luxsika Ngamwonglumlert, Bart Nicolai, Keshavan Niranjan, Nghia Duc Pham, Mohammad Mahbubur Rahman, Cristina M. Rosell, Elke Scholten, Cristina L.M. Silva, Gabriela J. Swamy, Pieter Verboven, Hidefumi Yoshii, Masni M. Yusoff. List of Contributors. Food Microstructure and Its Relationship with Quality and Stability. 2017; ():1.
Chicago/Turabian StyleSanguansri Charoenrein; Xiao Dong Chen; Naphaporn Chiewchan; Thijs Defraeye; Sakamon Devahastin; Onyinye Ezeh; Sabrina Fawzia; Joana F. Fundo; Raquel Garzon; Shoichi Gohtani; Xin Jin; Azharul Karim; Kasiviswanathan Muthukumarappan; Luxsika Ngamwonglumlert; Bart Nicolai; Keshavan Niranjan; Nghia Duc Pham; Mohammad Mahbubur Rahman; Cristina M. Rosell; Elke Scholten; Cristina L.M. Silva; Gabriela J. Swamy; Pieter Verboven; Hidefumi Yoshii; Masni M. Yusoff. 2017. "List of Contributors." Food Microstructure and Its Relationship with Quality and Stability , no. : 1.
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.
Fresh-cut fruit is an important segment in fruit market due to the increasing demand for healthy/convenient foods. However, processing promotes a decrease in fruits stability with faster physiological and microbiological deteriorations. Food stability is strongly attributed to its molecular dynamics and “water availability”. Understanding changes in water location/mobility is of utmost importance, since water dynamics profoundly influences physic-chemical and microbiological quality of foods. Nuclear magnetic resonance spectroscopy (NMR) is a methodology used to study the food constituents’ molecular dynamics. The aim of this study is to use NMR to evaluate changes in water mobility that occurred in fresh-cut pear tissues during storage, by measuring the transverse relaxation time (T2) parameter. Results showed the existence of three water classes in the cells after processing, with T2 values of 10 ms, 187 ms and 3s for cellular wall, cytoplasm and vacuole, respectively. Also, the obtained results demonstrated that T2 was affected by processing and storage. Moreover, a relationship between T2, microstructure and the quality parameters was established. T2, maximum value increased with pear hardness as well as water activity. On the contrary, a decrease in total colour difference (TCD) was found with T2. Results demonstrate the usefulness of the application of NMR relaxometry in food studies.
Joana F. Fundo; Andrea Galvis-Sanchez; Ana Raquel Madureira; Alexandra Carvalho; Gabriel Feio; Cristina L.M. Silva; Mafalda A.C. Quintas. NMR water transverse relaxation time approach to understand storage stability of fresh-cut ‘Rocha’ pear. LWT 2016, 74, 280 -285.
AMA StyleJoana F. Fundo, Andrea Galvis-Sanchez, Ana Raquel Madureira, Alexandra Carvalho, Gabriel Feio, Cristina L.M. Silva, Mafalda A.C. Quintas. NMR water transverse relaxation time approach to understand storage stability of fresh-cut ‘Rocha’ pear. LWT. 2016; 74 ():280-285.
Chicago/Turabian StyleJoana F. Fundo; Andrea Galvis-Sanchez; Ana Raquel Madureira; Alexandra Carvalho; Gabriel Feio; Cristina L.M. Silva; Mafalda A.C. Quintas. 2016. "NMR water transverse relaxation time approach to understand storage stability of fresh-cut ‘Rocha’ pear." LWT 74, no. : 280-285.
Molecular mobility is a fundamental parameter which reflects the dynamic properties of food components and contributes to food degradation reactions comprehension. Fresh-cut fruits have become an important food market segment. However, processing of fruits promotes faster its physiological deterioration, biochemical changes and microbial degradation. The purpose of this work was to use NMR methodology as a tool to evaluate fresh-cut fruit quality, during storage at refrigerated conditions. The fresh-cut melon transverse relaxation time (T2) was measured for a period of 7 days of storage at 5 °C. The relationship between the obtained values, microstructure and quality parameters was investigated. In general, results show the existence of one class of water fluidity in the system, the one present in cells after processing. T2, a measure of this fluidity, is affected by the processing and storage time. Also, it is possible to find a close relationships between T2 and quality parameters of total colour difference (TCD), firmness and aw. As T2 increases TCD also increases, while firmness and aw decrease. These results highlight the usefulness of NMR methodology application in food science.Author Joana F. Fundo acknowledges Fundacao para a Ciencia e a Tecnologia (grant SFRH/BD/62176/2009). The authors acknowledge the Portuguese NMR Network and Strategic Project PEst-C/CTM/LA0025/2013-14. This work was supported by National Funds from FCT through project PEst-OE/EQB/LA0016/201
Joana F. Fundo; Ana Amaro; Ana Raquel Madureira; Alexandra Carvalho; Gabriel Feio; Cristina Silva; Mafalda A.C. Quintas. Fresh-cut melon quality during storage: An NMR study of water transverse relaxation time. Journal of Food Engineering 2015, 167, 71 -76.
AMA StyleJoana F. Fundo, Ana Amaro, Ana Raquel Madureira, Alexandra Carvalho, Gabriel Feio, Cristina Silva, Mafalda A.C. Quintas. Fresh-cut melon quality during storage: An NMR study of water transverse relaxation time. Journal of Food Engineering. 2015; 167 ():71-76.
Chicago/Turabian StyleJoana F. Fundo; Ana Amaro; Ana Raquel Madureira; Alexandra Carvalho; Gabriel Feio; Cristina Silva; Mafalda A.C. Quintas. 2015. "Fresh-cut melon quality during storage: An NMR study of water transverse relaxation time." Journal of Food Engineering 167, no. : 71-76.
In this work physical-chemical properties of chitosan/ glycerol film forming solutions (FFS) and the resulting films were analysed. Solutions were prepared using different concentrations of plasticising agent (glycerol) and chitosan. Films were produced by solvent casting and equilibrated in a controlled atmosphere. FFS water activity and rheological behaviour were determined. Films water content, solubility, water vapour and oxygen permeabilities, thickness, and mechanical and thermal properties were determined. Fourier transform infrared (FTIR) spectroscopy was also used to study the chitosan/glycerol interactions.
Joana F. Fundo; Andrea C. Galvis-Sánchez; Ivonne Delgadillo; Cristina L. M. Silva; Mafalda A. C. Quintas. The Effect of Polymer/ Plasticiser Ratio in Film Forming Solutions on the Properties of Chitosan Films. Food Biophysics 2015, 10, 324 -333.
AMA StyleJoana F. Fundo, Andrea C. Galvis-Sánchez, Ivonne Delgadillo, Cristina L. M. Silva, Mafalda A. C. Quintas. The Effect of Polymer/ Plasticiser Ratio in Film Forming Solutions on the Properties of Chitosan Films. Food Biophysics. 2015; 10 (3):324-333.
Chicago/Turabian StyleJoana F. Fundo; Andrea C. Galvis-Sánchez; Ivonne Delgadillo; Cristina L. M. Silva; Mafalda A. C. Quintas. 2015. "The Effect of Polymer/ Plasticiser Ratio in Film Forming Solutions on the Properties of Chitosan Films." Food Biophysics 10, no. 3: 324-333.
Foods are partially crystalline partially amorphous systems. Edible films are considered good models for food systems due to their interesting physical properties, quite straightforward matrices, and easy reproduction. Chitosan is a semicrystalline biopolymer, biocompatible, biodegradable,with antimicrobial activity and filmogenic properties, thoroughly used in edible films' studies. This work aims to investigate the relationship between chitosan films' molecular relaxation time, their microstructure (crystallinity) and functional properties. Analyses were carried out using data on chitosan/glycerol films prepared with different polymer/plasticisant concentrations. Results demonstrate that there is a relationship betweenmacroscopic properties and water and glycerol relaxation times. Moreover, results show that while water is free in the matrix, glycerol is linked to the chitosan polymeric chains, decreasing intermolecular attractions and increasing free volume, thus facilitating molecular migration. Also the data analysis reveals the usefulness of NMR and molecular mobility studies in the matrix for characterisation and development of polymeric structures. Industrial relevance: NMR spectroscopy is currently one of the key methods for food characterisation. Foodstuff is a complexmatrix including many different compounds with different chemical structures, concentrations, solubility, properties and nutritional values. From a fundamental perspective, foods are mainly edible and digestible biopolymers that are partially crystalline/partially amorphous and thus edible films, specifically chitosan/glycerol films can be very interesting foodmodel systems for mobility andmicrostructure studies. Studies on water and solids'mobility and thermo-mechanical properties in food systems (real ormodel systems) are fundamental to fully attain food physical properties and stability. These studies may be extremely useful for food product and process design, safety and sensorial attributes and also for better understanding and predicting, for example, food storage stability conditions
Joana F. Fundo; Alexandra Carvalho; Gabriel Feio; Cristina Silva; Mafalda A.C. Quintas. Relationship between molecular mobility, microstructure and functional properties in chitosan/glycerol films. Innovative Food Science & Emerging Technologies 2015, 28, 81 -85.
AMA StyleJoana F. Fundo, Alexandra Carvalho, Gabriel Feio, Cristina Silva, Mafalda A.C. Quintas. Relationship between molecular mobility, microstructure and functional properties in chitosan/glycerol films. Innovative Food Science & Emerging Technologies. 2015; 28 ():81-85.
Chicago/Turabian StyleJoana F. Fundo; Alexandra Carvalho; Gabriel Feio; Cristina Silva; Mafalda A.C. Quintas. 2015. "Relationship between molecular mobility, microstructure and functional properties in chitosan/glycerol films." Innovative Food Science & Emerging Technologies 28, no. : 81-85.
Physical properties and stability are critical for delivering safe and healthy food to the consumers and thus is a theme that attracts food scientists for a long time. Recently, literature suggests that stability can be fully grasped only if food molecular dynamics and structure are taken into consideration, i.e. an appropriate understanding of the behaviour of food products requires knowledge of its composition, structure and molecular dynamics, through the three-dimensional arrangement of the various structural elements and their interactions. Food systems behaviour is strongly dependent on the water molecular dynamics. Understanding changes in location and mobility of water represents a significant step in food stability knowledge, since water “availability” profoundly influences the chemical, physical and microbiological quality of foods. Nuclear magnetic resonance has been presented as a powerful technique to investigate water dynamics and physical structures of foods through analysis of nuclear magnetisation relaxation times, because it provides information on molecular dynamics of different components in dense complex systems. The application of this technique may be very useful in predicting food systems physicochemical changes, namely texture, viscosity or water migration. This paper aims at reviewing some of the main aspects related to food physical properties and stability, and the role of water in these properties. More specifically, this paper intends to contribute to a deeper understanding of the relationship of molecular constituents–structure–function of food systems, contributing to the development of foods with improved functionality.
Joana F. Fundo; Mafalda A. C. Quintas; Cristina L. M. Silva. Molecular Dynamics and Structure in Physical Properties and Stability of Food Systems. Food Engineering Reviews 2015, 7, 384 -392.
AMA StyleJoana F. Fundo, Mafalda A. C. Quintas, Cristina L. M. Silva. Molecular Dynamics and Structure in Physical Properties and Stability of Food Systems. Food Engineering Reviews. 2015; 7 (4):384-392.
Chicago/Turabian StyleJoana F. Fundo; Mafalda A. C. Quintas; Cristina L. M. Silva. 2015. "Molecular Dynamics and Structure in Physical Properties and Stability of Food Systems." Food Engineering Reviews 7, no. 4: 384-392.
M. Helena Gomes; Tiago Vieira; Joana F. Fundo; Domingos P.F. Almeida. Polyphenoloxidase activity and browning in fresh-cut ‘Rocha’ pear as affected by pH, phenolic substrates, and antibrowning additives. Postharvest Biology and Technology 2014, 91, 32 -38.
AMA StyleM. Helena Gomes, Tiago Vieira, Joana F. Fundo, Domingos P.F. Almeida. Polyphenoloxidase activity and browning in fresh-cut ‘Rocha’ pear as affected by pH, phenolic substrates, and antibrowning additives. Postharvest Biology and Technology. 2014; 91 ():32-38.
Chicago/Turabian StyleM. Helena Gomes; Tiago Vieira; Joana F. Fundo; Domingos P.F. Almeida. 2014. "Polyphenoloxidase activity and browning in fresh-cut ‘Rocha’ pear as affected by pH, phenolic substrates, and antibrowning additives." Postharvest Biology and Technology 91, no. : 32-38.
This study was developed with the purpose to investigate the effect of polysaccharide/plasticiser concentration on the microstructure and molecular dynamics of polymeric film systems, using transmission electron microscope imaging (TEM) and nuclear magnetic resonance (NMR) techniques. Experiments were carried out in chitosan/glycerol films prepared with solutions of different composition. The films obtained after drying and equilibration were characterised in terms of composition, thickness and water activity. Results show that glycerol quantities used in film forming solutions were responsible for films composition; while polymer/total plasticiser ratio in the solution determined the thickness (and thus structure) of the films. These results were confirmed by TEM. NMR allowed understanding the films molecular rearrangement. Two different behaviours for the two components analysed, water and glycerol were observed: the first is predominantly moving free in the matrix, while glycerol is mainly bounded to the chitosan chain. (C) 2013 Elsevier Ltd. All rights reserved
Joana F. Fundo; Rui Fernandes; Pedro Marques de Almeida; Alexandra Carvalho; Gabriel Feio; Cristina Silva; Mafalda A.C. Quintas. Molecular mobility, composition and structure analysis in glycerol plasticised chitosan films. Food Chemistry 2014, 144, 2 -8.
AMA StyleJoana F. Fundo, Rui Fernandes, Pedro Marques de Almeida, Alexandra Carvalho, Gabriel Feio, Cristina Silva, Mafalda A.C. Quintas. Molecular mobility, composition and structure analysis in glycerol plasticised chitosan films. Food Chemistry. 2014; 144 ():2-8.
Chicago/Turabian StyleJoana F. Fundo; Rui Fernandes; Pedro Marques de Almeida; Alexandra Carvalho; Gabriel Feio; Cristina Silva; Mafalda A.C. Quintas. 2014. "Molecular mobility, composition and structure analysis in glycerol plasticised chitosan films." Food Chemistry 144, no. : 2-8.
Respiratory behavior of fresh-cut ‘Rocha’ pear suggests that optimization of O2 concentration inside modified atmosphere packages (MAP) is of limited benefit. To test this hypothesis, packages were designed to achieve three equilibrium O2 partial pressures. Fresh-cut ‘Rocha’ pear was treated with 250 mM calcium ascorbate solutions buffered at pH 3.0 and pH 7.0, packaged under the three MAP conditions, and stored at 5 °C for 20 d. Actual O2 levels (mean ± confidence interval at 95%) during the experiment were 16.7 ± 0.2, 1.8 ± 0.2 and 0.25 ± 0.04 kPa with corresponding CO2 levels of 1.3 ± 0.1, 4.3 ± 0.2 and 6.5 ± 0.4 kPa. Changes in quality attributes related to fruit metabolism, namely firmness, titratable acidity, pH, and soluble solids content were not affected by O2 levels. Overall changes in water activity, levels of ascorbate, and microbial growth were also independent of O2 levels. Oxygen partial pressure inside the packages affected browning, which was more intense at 16.7 kPa O2. Sensory analyses performed after 8 d in storage confirmed that panelists perceived the differences in color but did not detect differences in firmness or taste among the samples under different O2 levels. Browning was more intense at pH 3.0 than at pH 7.0 but the kinetics of other quality attributes were not affected by pH. No significant improvements of quality attributes dependent on the physiology of respiration of fresh-cut ‘Rocha’ pear can be obtained by reducing O2 partial pressure inside the packages.
M. Helena Gomes; Joana F. Fundo; M. Fátima Poças; Domingos P.F. Almeida. Quality changes in fresh-cut ‘Rocha’ pear as affected by oxygen levels in modified atmosphere packaging and the pH of antibrowning additive. Postharvest Biology and Technology 2012, 74, 62 -70.
AMA StyleM. Helena Gomes, Joana F. Fundo, M. Fátima Poças, Domingos P.F. Almeida. Quality changes in fresh-cut ‘Rocha’ pear as affected by oxygen levels in modified atmosphere packaging and the pH of antibrowning additive. Postharvest Biology and Technology. 2012; 74 ():62-70.
Chicago/Turabian StyleM. Helena Gomes; Joana F. Fundo; M. Fátima Poças; Domingos P.F. Almeida. 2012. "Quality changes in fresh-cut ‘Rocha’ pear as affected by oxygen levels in modified atmosphere packaging and the pH of antibrowning additive." Postharvest Biology and Technology 74, no. : 62-70.
BACKGROUND: Orange‐fleshed cantaloupe melons have intense aroma and flavor but are very perishable during storage life. Fresh‐cut processing enhances ethylene‐mediated quality losses. Post‐cutting 1‐methylcyclopene (1‐MCP) application to fresh‐cut cantaloupe was evaluated for its effects on quality attributes, phytochemical content and aroma volatiles. RESULTS: Fresh‐cut cantaloupe (Cucumis melo var. cantalupensis ‘Fiesta’) cubes treated with 1.0 µL L−1 of 1‐MCP for 24 h at 5 °C, packaged in vented plastic clamshells and stored under normal atmosphere at 5 °C for 9 days, preserved their soluble solids, total phenolics, total carotenoids and β‐carotene contents, but significant softening occurred. A significant increase of non‐acetate esters and a decrease of aldehydes occurred during storage. Most quality attributes of fresh‐cut cantaloupe were unaffected by the treatment with 1‐MCP. 1‐MCP‐treated fresh‐cut cantaloupe accumulated higher levels of propyl acetate, 2‐methylbutyl acetate, methyl butanoate, methyl 2‐methyl butanoate, methyl hexanoate, 2‐methylbutyl alcohol and phenethyl alcohol, and lower levels of benzyl alcohol and heptanal than untreated controls. CONCLUSION: Post‐cutting treatment with 1‐MCP affected nine of the flavor‐important volatiles, particularly those derived from the amino acids isoleucine and phenylalanine, but had no practical effect on phytochemicals or other quality attributes. © 2012 Society of Chemical Industry
Ana Amaro; Joana F. Fundo; Ana Oliveira; John Beaulieu; Juan Pablo Fernández Trujillo; Domingos Pf Almeida. 1-Methylcyclopropene effects on temporal changes of aroma volatiles and phytochemicals of fresh-cut cantaloupe. Journal of the Science of Food and Agriculture 2012, 93, 828 -837.
AMA StyleAna Amaro, Joana F. Fundo, Ana Oliveira, John Beaulieu, Juan Pablo Fernández Trujillo, Domingos Pf Almeida. 1-Methylcyclopropene effects on temporal changes of aroma volatiles and phytochemicals of fresh-cut cantaloupe. Journal of the Science of Food and Agriculture. 2012; 93 (4):828-837.
Chicago/Turabian StyleAna Amaro; Joana F. Fundo; Ana Oliveira; John Beaulieu; Juan Pablo Fernández Trujillo; Domingos Pf Almeida. 2012. "1-Methylcyclopropene effects on temporal changes of aroma volatiles and phytochemicals of fresh-cut cantaloupe." Journal of the Science of Food and Agriculture 93, no. 4: 828-837.
A.L. Amaro; J.F. Fundo; J.C. Beaulieu; R.E. Stein; Juan Pablo Fernández Trujillo; D.P.F. Almeida. LYSOPHOSPHATIDYLETHANOLAMINE EFFECTS UPON VOLATILES AND QUALITY OF FRESH-CUT CANTALOUPE MELON. Acta Horticulturae 2012, 959 -965.
AMA StyleA.L. Amaro, J.F. Fundo, J.C. Beaulieu, R.E. Stein, Juan Pablo Fernández Trujillo, D.P.F. Almeida. LYSOPHOSPHATIDYLETHANOLAMINE EFFECTS UPON VOLATILES AND QUALITY OF FRESH-CUT CANTALOUPE MELON. Acta Horticulturae. 2012; (934):959-965.
Chicago/Turabian StyleA.L. Amaro; J.F. Fundo; J.C. Beaulieu; R.E. Stein; Juan Pablo Fernández Trujillo; D.P.F. Almeida. 2012. "LYSOPHOSPHATIDYLETHANOLAMINE EFFECTS UPON VOLATILES AND QUALITY OF FRESH-CUT CANTALOUPE MELON." Acta Horticulturae , no. 934: 959-965.