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Flowers of the genus Impatiens are classified as edible; however, their inclusion in the human diet is not yet a common practice. Its attractive colours have stirred great interest by the food industry. In this sense, rose (BP) and orange (BO) I. balsamina flowers were nutritionally studied, followed by an in-depth chemical study profile. The non-anthocyanin and anthocyanin profiles of extracts of both flower varieties were also determined by high-performance liquid chromatography coupled to a diode array and mass spectrometry detector (HPLC-DAD-ESI/MS). The results demonstrated that both varieties presented significant amounts of phenolic compounds, having identified nine non-anthocyanin compounds and 14 anthocyanin compounds. BP extract stood out in its bioactive properties (antioxidant and antimicrobial potential) and was selected for incorporation in “bombocas” filling. Its performance as a colouring ingredient was compared with the control formulations (white filling) and with E163 (anthocyanins) colorant. The incorporation of the natural ingredient did not cause changes in the chemical and nutritional composition of the product; and although the colour conferred was lighter than presented by the formulation with E163 (suggesting a more natural aspect), the higher antioxidant activity could meet the expectations of the current high-demand consumer.
Eleomar de O. Pires; Eliana Pereira; Márcio Carocho; Carla Pereira; Maria Inês Dias; Ricardo C. Calhelha; Ana Ćirić; Marina Soković; Carolina C. Garcia; Isabel C. F. R. Ferreira; Cristina Caleja; Lillian Barros. Study on the Potential Application of Impatiens balsamina L. Flowers Extract as a Natural Colouring Ingredient in a Pastry Product. International Journal of Environmental Research and Public Health 2021, 18, 9062 .
AMA StyleEleomar de O. Pires, Eliana Pereira, Márcio Carocho, Carla Pereira, Maria Inês Dias, Ricardo C. Calhelha, Ana Ćirić, Marina Soković, Carolina C. Garcia, Isabel C. F. R. Ferreira, Cristina Caleja, Lillian Barros. Study on the Potential Application of Impatiens balsamina L. Flowers Extract as a Natural Colouring Ingredient in a Pastry Product. International Journal of Environmental Research and Public Health. 2021; 18 (17):9062.
Chicago/Turabian StyleEleomar de O. Pires; Eliana Pereira; Márcio Carocho; Carla Pereira; Maria Inês Dias; Ricardo C. Calhelha; Ana Ćirić; Marina Soković; Carolina C. Garcia; Isabel C. F. R. Ferreira; Cristina Caleja; Lillian Barros. 2021. "Study on the Potential Application of Impatiens balsamina L. Flowers Extract as a Natural Colouring Ingredient in a Pastry Product." International Journal of Environmental Research and Public Health 18, no. 17: 9062.
Given the importance of colour in the general acceptance or rejection of a product, the use of colorants is a widespread practice, particularly in the food industry. At the same time, with the increasing consumers’ awareness of the health effects that some artificial colorants can exert, there is a growing tendency to prioritize foodstuffs containing natural additives. In this work, Morus nigra L. and Rubus fruticosus L. fruit juices were characterized in terms of anthocyanins, organic acids, free sugars, and tocopherols, as also regarding their bioactive properties. Given their richness in anthocyanins, this study also aimed to prepare different solid colouring formulations by the spray-drying technique, using as stabilizers maltodextrin and arabic gum. Six free sugars and two organic acids were detected in the fruit juices, as well as the four tocopherol isoforms. Two cyanidin derivatives were found in M. nigra (cyanidin-3-O-glucoside and cyanidin-O-rhamnoside) and other four in R. fruticosus (cyanidin-O-hexoside, cyanidin-3-O-glucoside, cyanidin-O-pentoside, and cyanidin-3-O-dioxaloilglucoside). The developed colouring formulations revealed a good stability over time, in terms of anthocyanin concentration and colour parameters, and revealed to be safe for consumption, either concerning their low microbial load and lack of cytotoxicity. Thus, they represent a promising natural alternative to the massively used artificial colorants.
Erika Vega; Adriana Molina; Carla Pereira; Maria Dias; Sandrina Heleno; Paula Rodrigues; Isabel Fernandes; Maria Barreiro; Dejan Stojković; Marina Soković; Márcio Carocho; João Barreira; Isabel Ferreira; Lillian Barros. Anthocyanins from Rubus fruticosus L. and Morus nigra L. Applied as Food Colorants: A Natural Alternative. Plants 2021, 10, 1181 .
AMA StyleErika Vega, Adriana Molina, Carla Pereira, Maria Dias, Sandrina Heleno, Paula Rodrigues, Isabel Fernandes, Maria Barreiro, Dejan Stojković, Marina Soković, Márcio Carocho, João Barreira, Isabel Ferreira, Lillian Barros. Anthocyanins from Rubus fruticosus L. and Morus nigra L. Applied as Food Colorants: A Natural Alternative. Plants. 2021; 10 (6):1181.
Chicago/Turabian StyleErika Vega; Adriana Molina; Carla Pereira; Maria Dias; Sandrina Heleno; Paula Rodrigues; Isabel Fernandes; Maria Barreiro; Dejan Stojković; Marina Soković; Márcio Carocho; João Barreira; Isabel Ferreira; Lillian Barros. 2021. "Anthocyanins from Rubus fruticosus L. and Morus nigra L. Applied as Food Colorants: A Natural Alternative." Plants 10, no. 6: 1181.
Portobello variety of Agaricus bisporus mushrooms, appreciated for its taste, makes it desirable to be eaten fresh and also as flour in soups and gravies. Gamma and electron-beam radiation at four doses (1, 2, 5, and 10 kGy) were used to analyze its preservation effect on Portobello mushroom flour. A proximate analysis, as well as the impact on fatty acids, tocopherols, soluble sugars, organic acids, and ergosterol profiles, were performed every 3 months, during a storage period of 1 year. Gamma rays preserved mannitol (most abundant soluble sugar) over the 12 months, while electron beam radiation preserved organic acids. No significant changes were sought for any radiation type, and the slight changes extracted from the estimated marginal means reveal a tendency for irradiation as having preserving effects of nutrients and other important molecules. Thus, both irradiation types, up to 10 kGy are suitable for preservation of A. bisporus Portobello flour.
Rossana V. C. Cardoso; Marcio Carocho; Ângela Fernandes; João C. M. Barreira; Sandra Cabo Verde; Pedro M. P. Santos; Amilcar L. Antonio; Ana M. Gonzaléz‐Paramás; Lillian Barros; Isabel C. F. R. Ferreira. Combined effects of irradiation and storage time on the nutritional and chemical parameters of dried Agaricus bisporus Portobello mushroom flour. Journal of Food Science 2021, 86, 2276 -2287.
AMA StyleRossana V. C. Cardoso, Marcio Carocho, Ângela Fernandes, João C. M. Barreira, Sandra Cabo Verde, Pedro M. P. Santos, Amilcar L. Antonio, Ana M. Gonzaléz‐Paramás, Lillian Barros, Isabel C. F. R. Ferreira. Combined effects of irradiation and storage time on the nutritional and chemical parameters of dried Agaricus bisporus Portobello mushroom flour. Journal of Food Science. 2021; 86 (6):2276-2287.
Chicago/Turabian StyleRossana V. C. Cardoso; Marcio Carocho; Ângela Fernandes; João C. M. Barreira; Sandra Cabo Verde; Pedro M. P. Santos; Amilcar L. Antonio; Ana M. Gonzaléz‐Paramás; Lillian Barros; Isabel C. F. R. Ferreira. 2021. "Combined effects of irradiation and storage time on the nutritional and chemical parameters of dried Agaricus bisporus Portobello mushroom flour." Journal of Food Science 86, no. 6: 2276-2287.
Cereal by-products (wheat germ, maize bran–germ mixture, rye bran, and wheat bran) from the flour milling industry were characterized for their nutritional value and chemical composition, as well as for antioxidant and antibacterial activities. Carbohydrates (including sucrose) were the major nutritional constituents (56.35–78.12 g/100 g dw), followed by proteins (11.2–30.0 g/100 g dw). The higher energy value (432.3 kcal/100 g dw) was presented by the wheat germ. This by-product also presented the highest citric acid content (0.857 g/100 g dw), the most abundant organic acid detected. Unsaturated fatty acids predominated in all samples given the high content of linoleic (53.9–57.1%) and oleic (13.4–29.0%) acids. Wheat germ had the highest levels of tocopherols (22.8 mg/100 g dw) and phenolic compounds (5.7 mg/g extract, with a high apigenin-C-pentoside-C-hexoside content). In turn, while the wheat bran extract was particularly effective in inhibiting the formation of thiobarbituric acid reactive substances (TBARS), the rye bran extract was the only sample capable of protecting erythrocytes from oxidative hemolysis. Regarding antibacterial properties, in general, the lowest minimum inhibitory concentrations were observed against methicillin-resistant Staphylococcus aureus. These results highlight the characterized by-products as sustainable ingredients for the development of novel bakery and functional food products and contribute to a better bioresource-use efficiency and circularity.
Rossana Cardoso; Ângela Fernandes; José Pinela; Maria Dias; Carla Pereira; Tânia Pires; Márcio Carocho; Esteban Vasallo; Isabel Ferreira; Lillian Barros. Valorization of Cereal By-Products from the Milling Industry as a Source of Nutrients and Bioactive Compounds to Boost Resource-Use Efficiency. Agronomy 2021, 11, 972 .
AMA StyleRossana Cardoso, Ângela Fernandes, José Pinela, Maria Dias, Carla Pereira, Tânia Pires, Márcio Carocho, Esteban Vasallo, Isabel Ferreira, Lillian Barros. Valorization of Cereal By-Products from the Milling Industry as a Source of Nutrients and Bioactive Compounds to Boost Resource-Use Efficiency. Agronomy. 2021; 11 (5):972.
Chicago/Turabian StyleRossana Cardoso; Ângela Fernandes; José Pinela; Maria Dias; Carla Pereira; Tânia Pires; Márcio Carocho; Esteban Vasallo; Isabel Ferreira; Lillian Barros. 2021. "Valorization of Cereal By-Products from the Milling Industry as a Source of Nutrients and Bioactive Compounds to Boost Resource-Use Efficiency." Agronomy 11, no. 5: 972.
Supplementation of the substrate of mushrooms with calcium silicate and other minerals is usually used as a preventive measure against pests and other contaminants during the production of oyster mushrooms. Little is known of the effects of this supplementation on the quality of the mushrooms produced. In the work described herein, the supplementation of oyster mushrooms was performed with 5 supplementation levels (0%, 0.5%, 1%, 2% and 4%) on mushrooms from two different locations in Brazil, the two flushes of mushrooms produced were analysed in terms of phenolic compounds, organic acids, and the antioxidant, antibacterial and antifungal activities, and finally the data was subjected to a linear discriminant analysis to understand the discrimination of the supplementation percentages. Overall, intermediate supplementation until 1% seemed to have a positive effect on the mushrooms from Mogi-das-Cruzes region, while high supplementation favoured the mushrooms from the region of Presidente Prudente. Supplementation showed positive effects on the mushrooms by increasing the production of some secondary metabolites while not showing any negative cytotoxic effects.
Rossana Cardoso; Márcio Carocho; Ângela Fernandes; José Pinela; Dejan Stojković; Marina Soković; Diego Zied; Juan Cobos; Ana González-Paramás; Isabel Ferreira; Lillian Barros. Antioxidant and Antimicrobial Influence on Oyster Mushrooms (Pleurotus ostreatus) from Substrate Supplementation of Calcium Silicate. Sustainability 2021, 13, 5019 .
AMA StyleRossana Cardoso, Márcio Carocho, Ângela Fernandes, José Pinela, Dejan Stojković, Marina Soković, Diego Zied, Juan Cobos, Ana González-Paramás, Isabel Ferreira, Lillian Barros. Antioxidant and Antimicrobial Influence on Oyster Mushrooms (Pleurotus ostreatus) from Substrate Supplementation of Calcium Silicate. Sustainability. 2021; 13 (9):5019.
Chicago/Turabian StyleRossana Cardoso; Márcio Carocho; Ângela Fernandes; José Pinela; Dejan Stojković; Marina Soković; Diego Zied; Juan Cobos; Ana González-Paramás; Isabel Ferreira; Lillian Barros. 2021. "Antioxidant and Antimicrobial Influence on Oyster Mushrooms (Pleurotus ostreatus) from Substrate Supplementation of Calcium Silicate." Sustainability 13, no. 9: 5019.
This study proposes the use of a mix composed of chickpea flour and chestnut flour in cookies, aiming to improve their acceptability. Cookie properties and nutritional value were also analysed. The gluten-free cookies were made by using different mixes of chickpea and chestnut flours (0:100, 25:75, 50:50, 75:25, 100:0). Dough rheology and cookie dimensions, texture, external colour and acceptability were evaluated. The presence of the chestnut flour increased the values of G’ and G”, but reduced the loss factor (tan δ) when compared with the doughs made with chickpea flour. Chestnut flour also decreased the diameter and the spread ratio of the cookies, while increasing the hardness and darkening of the cookies. Furthermore, adding chestnut to the flour mixture increased the nutritional quality of the cookies by adding unsaturated fatty acids and fibre. The use of reduced percentages of chestnut flour (25%) resulted in masking the off-flavour of the chickpea flour, which improved the cookie’s acceptability without significantly changing the dough rheology, cookie dimensions, hardness, or lightness.
Marta Torra; Mayara Belorio; Manuel Ayuso; Marcio Carocho; Isabel Ferreira; Lillian Barros; Manuel Gómez. Chickpea and Chestnut Flours as Non-Gluten Alternatives in Cookies. Foods 2021, 10, 911 .
AMA StyleMarta Torra, Mayara Belorio, Manuel Ayuso, Marcio Carocho, Isabel Ferreira, Lillian Barros, Manuel Gómez. Chickpea and Chestnut Flours as Non-Gluten Alternatives in Cookies. Foods. 2021; 10 (5):911.
Chicago/Turabian StyleMarta Torra; Mayara Belorio; Manuel Ayuso; Marcio Carocho; Isabel Ferreira; Lillian Barros; Manuel Gómez. 2021. "Chickpea and Chestnut Flours as Non-Gluten Alternatives in Cookies." Foods 10, no. 5: 911.
In the present work, sage (Salvia officinalis L.) and basil (Ocimum basilicum L.) were exploited for their preservative purposes, as viable alternatives to artificial ones. The ultrasound-assisted extraction (UAE) of bioactive compounds was pre-optimized using factorial screening analysis, prior to applying response surface methodology (RSM). The obtained extracts were characterized in terms of phenolic compounds by high-performance liquid chromatography coupled to photodiode array detector and mass spectrometer HPLC-DAD-ESI/MS and bioactivities, namely the antioxidant, antimicrobial and cytotoxic potential. In addition, the most promising extracts were incorporated into yogurts, that were further screened for nutritional and physico-chemical properties and microbial load, over a shelf life of 14 days. According to the obtained results, the solvent percentage is the most relevant factor for obtaining rosmarinic acid-rich extract, followed by the extraction time and ultrasonic power. For the antioxidant and antimicrobial activity, sage showed the best result for both analysis and none of the two plant extracts were hepatotoxic. Finally, both extracts did not show changes in the physicochemical and nutritional characteristics of the yogurts and did not interfere with the growth of lactic acid bacteria, an important microorganism during yogurt fermentation. These results highlight the high potential of sage and basil as natural preservatives.
Jonata Ueda; Mariana Pedrosa; Filipa Fernandes; Paula Rodrigues; Bruno Melgar; Maria Dias; José Pinela; Ricardo Calhelha; Marija Ivanov; Marina Soković; Sandrina Heleno; Márcio Carocho; Rafael Ineu; Isabel Ferreira; Lillian Barros. Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts. Foods 2021, 10, 676 .
AMA StyleJonata Ueda, Mariana Pedrosa, Filipa Fernandes, Paula Rodrigues, Bruno Melgar, Maria Dias, José Pinela, Ricardo Calhelha, Marija Ivanov, Marina Soković, Sandrina Heleno, Márcio Carocho, Rafael Ineu, Isabel Ferreira, Lillian Barros. Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts. Foods. 2021; 10 (3):676.
Chicago/Turabian StyleJonata Ueda; Mariana Pedrosa; Filipa Fernandes; Paula Rodrigues; Bruno Melgar; Maria Dias; José Pinela; Ricardo Calhelha; Marija Ivanov; Marina Soković; Sandrina Heleno; Márcio Carocho; Rafael Ineu; Isabel Ferreira; Lillian Barros. 2021. "Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts." Foods 10, no. 3: 676.
Muffins are snacks made from flour and chocolate and preserved with synthetic additives. Following consumer trends, the search for natural food additives has gained traction. Plants such as rosemary, lemon balm, and oregano were analyzed following an optimization of ultrasound assisted extraction, screened for their antioxidant and antimicrobial activity and incorporated in chocolate muffins, comparing them to synthetic preservatives over the course of 8 days. The nutritional profile, organic and fatty acids, soluble sugars, texture profile, external color and digital imaging of the muffin pores were analyzed. Slight changes were sought for the muffins incorporated with the natural extracts. By means of linear discriminant analysis, rosemary extract was considered the most promising extract to preserve the muffins due to its similarity to potassium sorbate, showing no changes in the muffins it was incorporated in, although it showed a lower amount of phenolic compounds when compared to lemon balm.
Mariana Pedrosa; Jonata Ueda; Bruno Melgar; Maria Dias; José Pinela; Ricardo Calhelha; Marija Ivanov; Marina Soković; Sandrina Heleno; Aline Silva; Márcio Carocho; Isabel Ferreira; Lillian Barros. Preservation of Chocolate Muffins with Lemon Balm, Oregano, and Rosemary Extracts. Foods 2021, 10, 165 .
AMA StyleMariana Pedrosa, Jonata Ueda, Bruno Melgar, Maria Dias, José Pinela, Ricardo Calhelha, Marija Ivanov, Marina Soković, Sandrina Heleno, Aline Silva, Márcio Carocho, Isabel Ferreira, Lillian Barros. Preservation of Chocolate Muffins with Lemon Balm, Oregano, and Rosemary Extracts. Foods. 2021; 10 (1):165.
Chicago/Turabian StyleMariana Pedrosa; Jonata Ueda; Bruno Melgar; Maria Dias; José Pinela; Ricardo Calhelha; Marija Ivanov; Marina Soković; Sandrina Heleno; Aline Silva; Márcio Carocho; Isabel Ferreira; Lillian Barros. 2021. "Preservation of Chocolate Muffins with Lemon Balm, Oregano, and Rosemary Extracts." Foods 10, no. 1: 165.
The Mediterranean diet (MD) concept as currently known describes the dietary patterns that were followed in specific regions of the area in the 1950s and 1960s. The broad recognition of its positive effects on the longevity of Mediterranean populations also led to the adoption of this diet in other regions of the world, and scientific interest focused on revealing its health effects. MD is not only linked with eating specific nutritional food products but also with social, religious, environmental, and cultural aspects, thus representing a healthy lifestyle in general. However, modern lifestyles adhere to less healthy diets, alienating people from their heritage. Therefore, considering the increasing evidence of the beneficial health effects of adherence to the MD and the ongoing transitions in consumers’ behavior, the present review focuses on updating the scientific knowledge regarding this diet and its relevance to agrobiodiversity. In addition, it also considers a sustainable approach for new marketing opportunities and consumer trends of the MD.
Elena Chatzopoulou; Márcio Carocho; Francesco Di Gioia; Spyridon A. Petropoulos. The Beneficial Health Effects of Vegetables and Wild Edible Greens: The Case of the Mediterranean Diet and Its Sustainability. Applied Sciences 2020, 10, 9144 .
AMA StyleElena Chatzopoulou, Márcio Carocho, Francesco Di Gioia, Spyridon A. Petropoulos. The Beneficial Health Effects of Vegetables and Wild Edible Greens: The Case of the Mediterranean Diet and Its Sustainability. Applied Sciences. 2020; 10 (24):9144.
Chicago/Turabian StyleElena Chatzopoulou; Márcio Carocho; Francesco Di Gioia; Spyridon A. Petropoulos. 2020. "The Beneficial Health Effects of Vegetables and Wild Edible Greens: The Case of the Mediterranean Diet and Its Sustainability." Applied Sciences 10, no. 24: 9144.
Supplementation of mushroom substrates has been linked to a higher resistance against insect pests, although few studies show the impact of this supplementation on the different agronomical parameters of mushrooms or even their chemical composition. In this work, the variation in the biological and chemical composition of oyster mushroom (Pleurotus ostreatus var. florida (Jacq.) P. Kumm) was analysed after varying the substrate supplementation of calcium silicate (0, 0.5, 1, 2, and 4% (w/w%)) during two harvest flushes. Overall, supplementation did not change the weight, the number of fruiting bodies, biological efficiency, yield ratio, and productivity rate of the mushrooms, although the harvest flushes did show significant differences. Furthermore, slight changes were found in the chemical composition with an increase in vitamin D2 and tocopherols for the mushrooms with higher amounts of calcium silicate. Overall, the substrate supplementation did not seem to induce expressive changes or decrease production yields, and can, therefore, continue to be researched as a potential application to fight agronomical pests.
Rossana Cardoso; Márcio Carocho; Ângela Fernandes; Diego Zied; Juan Cobos; Ana González-Paramás; Isabel Ferreira; Lillian Barros. Influence of Calcium Silicate on the Chemical Properties of Pleurotus ostreatus var. florida (Jacq.) P. Kumm. Journal of Fungi 2020, 6, 299 .
AMA StyleRossana Cardoso, Márcio Carocho, Ângela Fernandes, Diego Zied, Juan Cobos, Ana González-Paramás, Isabel Ferreira, Lillian Barros. Influence of Calcium Silicate on the Chemical Properties of Pleurotus ostreatus var. florida (Jacq.) P. Kumm. Journal of Fungi. 2020; 6 (4):299.
Chicago/Turabian StyleRossana Cardoso; Márcio Carocho; Ângela Fernandes; Diego Zied; Juan Cobos; Ana González-Paramás; Isabel Ferreira; Lillian Barros. 2020. "Influence of Calcium Silicate on the Chemical Properties of Pleurotus ostreatus var. florida (Jacq.) P. Kumm." Journal of Fungi 6, no. 4: 299.
The 21st century has brought along many changes in how consumers look at food and perceive their diets. There is an increasing awareness towards what goes into manufacturing these foods, with an important concern being drawn towards food additives. While it is known that additives are needed to preserve or change attributes of food, it is also widely understood that consumers prefer natural additives to artificial ones, and thus, the industry is looking for alternatives from plant sources. The extraction of five different plants (oregano (Origanum vulgare L.), rosemary (Rosmarinus officinalis L.), salvia (Salvia officinalis L.), lemon balm (Melissa officinalis L.), and basil (Ocimum basilicum L.)) was optimized for three extraction types, namely decoction, infusion, and cold hydroethanolic (80:20) ultrasound-assisted extraction. This optimization was carried out through a screening analysis to find the most important factors, using Design Expert, pending the analysis of phenolic compounds through HPLC-DAD-ESI/MS. The optimized variables used were temperature, time of extraction, and potency (ultrasound). The extraction with the highest phenolic content for each plant was then selected and screened for its antibacterial and antifungal activity, relying on the microdilution method against foodborne pathogens. The bacterial strains used were Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, Escherichia coli, Salmonella t yphimurium and Enterobacter cloacae, while the fungal strains were Aspergillus fumigatus, Aspergillus niger, Aspergillus versicolor, Penicillium funiculosum, Trichoderma viride , and Penicillium verrucosum var. cyclopium. Two synthetic and widely used preservatives, namely sodium benzoate (E211) and potassium metabisulfite (E224), were also screened against these contaminants to confirm the sensitivity of the microorganisms to these known artificial preservatives. Overall, the plant extracts showed a high inhibition of fungi, with all extracts showing lower minimum inhibition concentrations than both the synthetic preservatives, except for P. v iridae, where E224 showed the same inhibition capacity. Regarding the antibacterial activity, the bacteria most sensitive to the extracts was B. cereus, for which all the extracts showed the same activity as E224. Lemon balm was the stronger extract, showing the same inhibition as E221 against B. cereus and E. cloacae. Overall, this work proves that plant extracts obtained though “green” and low-cost technologies can be alternatives to artificial food additives, due to showing the same, or, in some cases, better antimicrobial activity. Furthermore, a mixture of these extracts can result in synergistic effects and improve the antimicrobial activities. The next step of this work, which is ongoing, will focus on the determination of the efficacy of these extracts and their incorporation in muffins.
Mariana C. Pedrosa; Jonata M. Ueda; Sandrina Heleno; Bruno Melgar; Marija Ivanov; Marina Soković; Marcio Carocho; Isabel C. F. R. Ferreira; Lillian Barros. Antimicrobial Activity of Aqueous Plant Extracts as Potential Natural Additives. Proceedings 2020, 70, 79 .
AMA StyleMariana C. Pedrosa, Jonata M. Ueda, Sandrina Heleno, Bruno Melgar, Marija Ivanov, Marina Soković, Marcio Carocho, Isabel C. F. R. Ferreira, Lillian Barros. Antimicrobial Activity of Aqueous Plant Extracts as Potential Natural Additives. Proceedings. 2020; 70 (1):79.
Chicago/Turabian StyleMariana C. Pedrosa; Jonata M. Ueda; Sandrina Heleno; Bruno Melgar; Marija Ivanov; Marina Soković; Marcio Carocho; Isabel C. F. R. Ferreira; Lillian Barros. 2020. "Antimicrobial Activity of Aqueous Plant Extracts as Potential Natural Additives." Proceedings 70, no. 1: 79.
The objective of this study was to evaluate the effect of partially replacing two types of wheat flour (low ash content [type 55] and high ash content [type 65]) with Peruvian Prosopis pallida (mesquite) pod flour (0, 5, 10, 15%) on the nutritional quality and staling of composite breads. Mesquite flour (MF) enhanced the nutritional quality by increasing the fibre contents and unsaturated fatty acids of the bread. MF did not affect crumb hardness either when prepared with wheat flour type 65 (p = 0.374) or 55 (p = 0.122), but reduced crumb resilience (p < 0.001) and water activity (p = 0.003) in both wheat flour types. When blended with wheat flour type 55, increasing levels of MF delayed the dehydration (p < 0.001) and resilience loss rates. Likewise, the higher the MF level, the slower the crumb hardening of composite breads formulated with wheat flour type 55 (p = 0.028). Thus, MF did not only enhance the nutritional profile of composite breads, but could also retard staling as a supplement of wheat flour type 55.
Ursula Gonzales-Barron; Rody Dijkshoorn; Maikel Maloncy; Tiane Finimundy; Marcio Carocho; Isabel C.F.R. Ferreira; Lillian Barros; Vasco Cadavez. Nutritional quality and staling of wheat bread partially replaced with Peruvian mesquite (Prosopis pallida) flour. Food Research International 2020, 137, 109621 .
AMA StyleUrsula Gonzales-Barron, Rody Dijkshoorn, Maikel Maloncy, Tiane Finimundy, Marcio Carocho, Isabel C.F.R. Ferreira, Lillian Barros, Vasco Cadavez. Nutritional quality and staling of wheat bread partially replaced with Peruvian mesquite (Prosopis pallida) flour. Food Research International. 2020; 137 ():109621.
Chicago/Turabian StyleUrsula Gonzales-Barron; Rody Dijkshoorn; Maikel Maloncy; Tiane Finimundy; Marcio Carocho; Isabel C.F.R. Ferreira; Lillian Barros; Vasco Cadavez. 2020. "Nutritional quality and staling of wheat bread partially replaced with Peruvian mesquite (Prosopis pallida) flour." Food Research International 137, no. : 109621.
The present work describes the evaluation of fig peels and blackthorn fruit extracts as natural purple colorants in doughnuts (icing) and in a typical Brazilian pastry called “beijinho”. The extracts were screened for their antioxidant activity as well as their antibacterial capacity. Nutritionally, the employed extracts did not induce significant changes, contrarily to the observed for the rheological features, mainly the darker purple tone observed when blackthorn extract was used in the icing solution. After 24 hours, both prepared formulations showed a decrease in color intensity, with no significant differences between fig and blackthorn extracts. In turn, the firmness and consistency of the doughnuts benefited from using natural colorants in the icing solution, while “beijinhos” became softer and chewier, which are valued attributes. A significant increase in the antioxidant and antimicrobial activities was also observed for both natural extracts. Accordingly, the evaluated extracts are promising candidates as natural food colorants.
Emanueli Backes; Maria G. Leichtweis; Carla Pereira; Marcio Carocho; João C.M. Barreira; Aziza Kamal Genena; Ilton José Baraldi; Maria Filomena Barreiro; Lillian Barros; Isabel C.F.R. Ferreira. Ficus carica L. and Prunus spinosa L. extracts as new anthocyanin-based food colorants: A thorough study in confectionery products. Food Chemistry 2020, 333, 127457 .
AMA StyleEmanueli Backes, Maria G. Leichtweis, Carla Pereira, Marcio Carocho, João C.M. Barreira, Aziza Kamal Genena, Ilton José Baraldi, Maria Filomena Barreiro, Lillian Barros, Isabel C.F.R. Ferreira. Ficus carica L. and Prunus spinosa L. extracts as new anthocyanin-based food colorants: A thorough study in confectionery products. Food Chemistry. 2020; 333 ():127457.
Chicago/Turabian StyleEmanueli Backes; Maria G. Leichtweis; Carla Pereira; Marcio Carocho; João C.M. Barreira; Aziza Kamal Genena; Ilton José Baraldi; Maria Filomena Barreiro; Lillian Barros; Isabel C.F.R. Ferreira. 2020. "Ficus carica L. and Prunus spinosa L. extracts as new anthocyanin-based food colorants: A thorough study in confectionery products." Food Chemistry 333, no. : 127457.
To evaluate the phenolic profile and biological activity of the Algerian Sahara plant Acacia tortilis (Forssk.) Hayne ssp. raddiana decoction and 80% ethanolic extracts were studied. Chromatographic profiling indicated the presence of 36 phenolic compounds, including gallic acid esterified derivatives, galloylquinic derivatives and flavan-3-ols galloyl derivatives. Both extracts showed significant cytotoxic activity and a potent anti-inflammatory activity. They were effective against several multi-drug resistant bacteria, namely methicillin-resistant Staphylococcus aureus (MRSA). To understand the possible mechanism of action of MRSA inhibition activity, an in silico docking analysis was done using a virtual library of the 36 determined phenolic compounds against penicillin-binding protein (PBP2a), a protein known to be involved in MRSA resistance to β-lactam antibiotics. A. tortilis extracts showed interesting biological activities and the phenolic compounds found could be an interesting starting point for the development of cytotoxic and anti-inflammatory drugs and especially anti-MRSA antibiotics.
Borhane E.C. Ziani; Marcio Carocho; Rui M.V. Abreu; Khaldoun Bachari; Maria José Alves; Ricardo C. Calhelha; Oualid Talhi; Lillian Barros; Isabel C.F.R. Ferreira. Phenolic profiling, biological activities and in silico studies of Acacia tortilis (Forssk.) Hayne ssp. raddiana extracts. Food Bioscience 2020, 36, 100616 .
AMA StyleBorhane E.C. Ziani, Marcio Carocho, Rui M.V. Abreu, Khaldoun Bachari, Maria José Alves, Ricardo C. Calhelha, Oualid Talhi, Lillian Barros, Isabel C.F.R. Ferreira. Phenolic profiling, biological activities and in silico studies of Acacia tortilis (Forssk.) Hayne ssp. raddiana extracts. Food Bioscience. 2020; 36 ():100616.
Chicago/Turabian StyleBorhane E.C. Ziani; Marcio Carocho; Rui M.V. Abreu; Khaldoun Bachari; Maria José Alves; Ricardo C. Calhelha; Oualid Talhi; Lillian Barros; Isabel C.F.R. Ferreira. 2020. "Phenolic profiling, biological activities and in silico studies of Acacia tortilis (Forssk.) Hayne ssp. raddiana extracts." Food Bioscience 36, no. : 100616.
Citric acid, quercetin, dried chestnut flowers and an aqueous extract of chestnut flowers were screened as candidates for preserving a drinkable nutraceutical preparation for 45 days. The assays encompassed antioxidant and antimicrobial activities, nutritional and chemical profiles, and individual profiles of fatty acids and mineral composition, all of which in comparison with a sodium benzoate, a synthetic preservative. The centesimal composition of the nutraceutical formulation was mainly composed of carbohydrates, followed by proteins and fat, with moisture levels between 66% and 71%. Palmitic and stearic acid were the most abundant fatty acids, while calcium and magnesium where the minerals in higher amount. Anthroquinones, followed by flavonoids where the most abundant groups of phenolic compounds. In terms of the preserving effects of the extracts, the chestnut flowers and the citric acid were the most effective natural preservatives, which better preserved phenolic compounds. Furthermore, these two ingredients also revealed the strongest capacity to control the microbial growth in the formulation by inhibiting the growth of food contaminants. In general, these ingredients revealed higher preservation capacity than sodium benzoate, while not altering the nutritional and fatty acid profile. The chestnut flowers and citric acid could be used to preserve foods, food supplements, and nutraceutical formulations after passing the required regulatory procedures for food additives.
Filipa Alexandra Fernandes; Márcio Carocho; Sandrina A. Heleno; Paula Rodrigues; Maria Inês Dias; José Pinela; Miguel A. Prieto; Jesus Simal-Gandara; Lillian Barros; Isabel C. F. R. Ferreira. Effect of Natural Preservatives on the Nutritional Profile, Chemical Composition, Bioactivity and Stability of a Nutraceutical Preparation of Aloe arborescens. Antioxidants 2020, 9, 281 .
AMA StyleFilipa Alexandra Fernandes, Márcio Carocho, Sandrina A. Heleno, Paula Rodrigues, Maria Inês Dias, José Pinela, Miguel A. Prieto, Jesus Simal-Gandara, Lillian Barros, Isabel C. F. R. Ferreira. Effect of Natural Preservatives on the Nutritional Profile, Chemical Composition, Bioactivity and Stability of a Nutraceutical Preparation of Aloe arborescens. Antioxidants. 2020; 9 (4):281.
Chicago/Turabian StyleFilipa Alexandra Fernandes; Márcio Carocho; Sandrina A. Heleno; Paula Rodrigues; Maria Inês Dias; José Pinela; Miguel A. Prieto; Jesus Simal-Gandara; Lillian Barros; Isabel C. F. R. Ferreira. 2020. "Effect of Natural Preservatives on the Nutritional Profile, Chemical Composition, Bioactivity and Stability of a Nutraceutical Preparation of Aloe arborescens." Antioxidants 9, no. 4: 281.
In this work, the chemical and physical profile of 5 different bread types (Multicereal bread, Bavaria wheat bread, Wholemeal bread, Rye and Oat bread) were analysed in depth, namely the nutritional profile, individual fatty acids and soluble sugars through GC-FID and HPLC-RI, respectively, as well as the mineral profile, including micro and macroelements. Furthermore, a texture profile analysis was carried out in addition to the measurement of the crust colour. Each bread type showed a distinct profile, with Wholemeal and Bavaria having the lowest calories, and Oat the highest. Multicereal showed the highest amount of unsaturated fatty acids, while Wholemeal and Rye scored the least sodium amounts. The hardest bread was Rye and the easiest to chew were Oat and Bavaria breads. The latter was also the one with the darkest crumb of all the analysed breads. This work shows that bread can be baked to meet the needs and particularities of various kinds of diets.
Márcio Carocho; Patricia Morales; María Ciudad-Mulero; Virginia Fernández-Ruiz; Elisabete Ferreira; Sandrina Heleno; Paula Rodrigues; Lillian Barros; Isabel C.F.R. Ferreira. Comparison of different bread types: Chemical and physical parameters. Food Chemistry 2019, 310, 125954 .
AMA StyleMárcio Carocho, Patricia Morales, María Ciudad-Mulero, Virginia Fernández-Ruiz, Elisabete Ferreira, Sandrina Heleno, Paula Rodrigues, Lillian Barros, Isabel C.F.R. Ferreira. Comparison of different bread types: Chemical and physical parameters. Food Chemistry. 2019; 310 ():125954.
Chicago/Turabian StyleMárcio Carocho; Patricia Morales; María Ciudad-Mulero; Virginia Fernández-Ruiz; Elisabete Ferreira; Sandrina Heleno; Paula Rodrigues; Lillian Barros; Isabel C.F.R. Ferreira. 2019. "Comparison of different bread types: Chemical and physical parameters." Food Chemistry 310, no. : 125954.
Márcio Carocho; Isabel C. F. R. Ferreira; Patricia Morales; Marina Soković. Antioxidants and Prooxidants: Effects on Health and Aging 2018. Oxidative Medicine and Cellular Longevity 2019, 2019, 7971613 -2.
AMA StyleMárcio Carocho, Isabel C. F. R. Ferreira, Patricia Morales, Marina Soković. Antioxidants and Prooxidants: Effects on Health and Aging 2018. Oxidative Medicine and Cellular Longevity. 2019; 2019 ():7971613-2.
Chicago/Turabian StyleMárcio Carocho; Isabel C. F. R. Ferreira; Patricia Morales; Marina Soković. 2019. "Antioxidants and Prooxidants: Effects on Health and Aging 2018." Oxidative Medicine and Cellular Longevity 2019, no. : 7971613-2.
This work describes the development of a sustainable and natural coating solution based on iota-carrageenan and rosemary extract intended to preserve cooked ham through dipping. Upon comparing the physical and microbial load changes between this solution and the traditional plastic wrap along 15 consecutive days, the results showed that in terms of microbial load the samples treated with the developed solution had a lower microbial count. Furthermore, only slight changes in moisture loss and hardness were observed between samples using the two tested preservation strategies. Colour analysis revealed that dipped samples presented reduced lightness, with a tendency to avoid shifting to a blue tone over the 15-days of storage. This work indicates that natural polymers combined with natural antimicrobials and antioxidants can be employed to reduce the dependence on synthetic polymers and offer feasible solutions to be applied at an industrial level.
Marcio Carocho; Sandrina Heleno; Paula Rodrigues; M. Filomena Barreiro; Lillian Barros; Isabel C.F.R. Ferreira. A novel natural coating for food preservation: Effectiveness on microbial growth and physicochemical parameters. LWT 2019, 104, 76 -83.
AMA StyleMarcio Carocho, Sandrina Heleno, Paula Rodrigues, M. Filomena Barreiro, Lillian Barros, Isabel C.F.R. Ferreira. A novel natural coating for food preservation: Effectiveness on microbial growth and physicochemical parameters. LWT. 2019; 104 ():76-83.
Chicago/Turabian StyleMarcio Carocho; Sandrina Heleno; Paula Rodrigues; M. Filomena Barreiro; Lillian Barros; Isabel C.F.R. Ferreira. 2019. "A novel natural coating for food preservation: Effectiveness on microbial growth and physicochemical parameters." LWT 104, no. : 76-83.
M. I. Dias; Marcio Carocho; Lillian Barros; I. C. F. R. Ferreira. CHAPTER 3. Phenolic Compounds: Flavonoids in Legumes. Vitamin E 2019, 49 -83.
AMA StyleM. I. Dias, Marcio Carocho, Lillian Barros, I. C. F. R. Ferreira. CHAPTER 3. Phenolic Compounds: Flavonoids in Legumes. Vitamin E. 2019; ():49-83.
Chicago/Turabian StyleM. I. Dias; Marcio Carocho; Lillian Barros; I. C. F. R. Ferreira. 2019. "CHAPTER 3. Phenolic Compounds: Flavonoids in Legumes." Vitamin E , no. : 49-83.
International scientific experts in food, nutrition, dietetics, endocrinology, physical activity, paediatrics, nursing, toxicology and public health met in Lisbon on 2–4 July 2017 to develop a Consensus on the use of low- and no-calorie sweeteners (LNCS) as substitutes for sugars and other caloric sweeteners. LNCS are food additives that are broadly used as sugar substitutes to sweeten foods and beverages with the addition of fewer or no calories. They are also used in medicines, health-care products, such as toothpaste, and food supplements. The goal of this Consensus was to provide a useful, evidence-based, point of reference to assist in efforts to reduce free sugars consumption in line with current international public health recommendations. Participating experts in the Lisbon Consensus analysed and evaluated the evidence in relation to the role of LNCS in food safety, their regulation and the nutritional and dietary aspects of their use in foods and beverages. The conclusions of this Consensus were: (1) LNCS are some of the most extensively evaluated dietary constituents, and their safety has been reviewed and confirmed by regulatory bodies globally including the World Health Organisation, the US Food and Drug Administration and the European Food Safety Authority; (2) Consumer education, which is based on the most robust scientific evidence and regulatory processes, on the use of products containing LNCS should be strengthened in a comprehensive and objective way; (3) The use of LNCS in weight reduction programmes that involve replacing caloric sweeteners with LNCS in the context of structured diet plans may favour sustainable weight reduction. Furthermore, their use in diabetes management programmes may contribute to a better glycaemic control in patients, albeit with modest results. LNCS also provide dental health benefits when used in place of free sugars; (4) It is proposed that foods and beverages with LNCS could be included in dietary guidelines as alternative options to products sweetened with free sugars; (5) Continued education of health professionals is required, since they are a key source of information on issues related to food and health for both the general population and patients. With this in mind, the publication of position statements and consensus documents in the academic literature are extremely desirable.
Lluis Serra-Majem; António Raposo; Javier Aranceta-Bartrina; Gregorio Varela-Moreiras; Caomhan Logue; Hugo Laviada; Susana Socolovsky; Carmen Pérez-Rodrigo; Jorge Antonio Aldrete-Velasco; Eduardo Meneses Sierra; Rebeca López-García; Adriana Ortiz-Andrellucchi; Carmen Gómez-Candela; Rodrigo Abreu; Erick Alexanderson; Rolando Joel Álvarez-Álvarez; Ana Luisa Álvarez Falcón; Arturo Anadón; France Bellisle; Ina Alejandra Beristain-Navarrete; Raquel Blasco Redondo; Tommaso Bochicchio; José Camolas; Fernando G. Cardini; Márcio Carocho; Maria Do Céu Costa; Adam Drewnowski; Samuel Durán; Víctor Faundes; Roxana Fernández-Condori; Pedro P. García-Luna; Juan Carlos Garnica; Marcela González-Gross; Carlo La Vecchia; Rosaura Leis; Ana María López-Sobaler; Miguel Agustín Madero; Ascensión Marcos; Luis Alfonso Mariscal Ramírez; Danika M. Martyn; Lorenza Mistura; Rafael Moreno Rojas; José Manuel Moreno Villares; José Antonio Niño-Cruz; María Beatriz P. P. Oliveira; Nieves Palacios Gil-Antuñano; Lucía Pérez-Castells; Lourdes Ribas-Barba; Rodolfo Rincón Pedrero; Pilar Riobó; Juan Rivera Medina; Catarina Tinoco De Faria; Roxana Valdés-Ramos; Elsa Vasco; Sandra N. Wac; Guillermo Wakida; Carmina Wanden-Berghe; Luis Xóchihua Díaz; Sergio Zúñiga-Guajardo; Vasiliki Pyrogianni; Sérgio Cunha Velho De Sousa. Ibero–American Consensus on Low- and No-Calorie Sweeteners: Safety, Nutritional Aspects and Benefits in Food and Beverages. Nutrients 2018, 10, 818 .
AMA StyleLluis Serra-Majem, António Raposo, Javier Aranceta-Bartrina, Gregorio Varela-Moreiras, Caomhan Logue, Hugo Laviada, Susana Socolovsky, Carmen Pérez-Rodrigo, Jorge Antonio Aldrete-Velasco, Eduardo Meneses Sierra, Rebeca López-García, Adriana Ortiz-Andrellucchi, Carmen Gómez-Candela, Rodrigo Abreu, Erick Alexanderson, Rolando Joel Álvarez-Álvarez, Ana Luisa Álvarez Falcón, Arturo Anadón, France Bellisle, Ina Alejandra Beristain-Navarrete, Raquel Blasco Redondo, Tommaso Bochicchio, José Camolas, Fernando G. Cardini, Márcio Carocho, Maria Do Céu Costa, Adam Drewnowski, Samuel Durán, Víctor Faundes, Roxana Fernández-Condori, Pedro P. García-Luna, Juan Carlos Garnica, Marcela González-Gross, Carlo La Vecchia, Rosaura Leis, Ana María López-Sobaler, Miguel Agustín Madero, Ascensión Marcos, Luis Alfonso Mariscal Ramírez, Danika M. Martyn, Lorenza Mistura, Rafael Moreno Rojas, José Manuel Moreno Villares, José Antonio Niño-Cruz, María Beatriz P. P. Oliveira, Nieves Palacios Gil-Antuñano, Lucía Pérez-Castells, Lourdes Ribas-Barba, Rodolfo Rincón Pedrero, Pilar Riobó, Juan Rivera Medina, Catarina Tinoco De Faria, Roxana Valdés-Ramos, Elsa Vasco, Sandra N. Wac, Guillermo Wakida, Carmina Wanden-Berghe, Luis Xóchihua Díaz, Sergio Zúñiga-Guajardo, Vasiliki Pyrogianni, Sérgio Cunha Velho De Sousa. Ibero–American Consensus on Low- and No-Calorie Sweeteners: Safety, Nutritional Aspects and Benefits in Food and Beverages. Nutrients. 2018; 10 (7):818.
Chicago/Turabian StyleLluis Serra-Majem; António Raposo; Javier Aranceta-Bartrina; Gregorio Varela-Moreiras; Caomhan Logue; Hugo Laviada; Susana Socolovsky; Carmen Pérez-Rodrigo; Jorge Antonio Aldrete-Velasco; Eduardo Meneses Sierra; Rebeca López-García; Adriana Ortiz-Andrellucchi; Carmen Gómez-Candela; Rodrigo Abreu; Erick Alexanderson; Rolando Joel Álvarez-Álvarez; Ana Luisa Álvarez Falcón; Arturo Anadón; France Bellisle; Ina Alejandra Beristain-Navarrete; Raquel Blasco Redondo; Tommaso Bochicchio; José Camolas; Fernando G. Cardini; Márcio Carocho; Maria Do Céu Costa; Adam Drewnowski; Samuel Durán; Víctor Faundes; Roxana Fernández-Condori; Pedro P. García-Luna; Juan Carlos Garnica; Marcela González-Gross; Carlo La Vecchia; Rosaura Leis; Ana María López-Sobaler; Miguel Agustín Madero; Ascensión Marcos; Luis Alfonso Mariscal Ramírez; Danika M. Martyn; Lorenza Mistura; Rafael Moreno Rojas; José Manuel Moreno Villares; José Antonio Niño-Cruz; María Beatriz P. P. Oliveira; Nieves Palacios Gil-Antuñano; Lucía Pérez-Castells; Lourdes Ribas-Barba; Rodolfo Rincón Pedrero; Pilar Riobó; Juan Rivera Medina; Catarina Tinoco De Faria; Roxana Valdés-Ramos; Elsa Vasco; Sandra N. Wac; Guillermo Wakida; Carmina Wanden-Berghe; Luis Xóchihua Díaz; Sergio Zúñiga-Guajardo; Vasiliki Pyrogianni; Sérgio Cunha Velho De Sousa. 2018. "Ibero–American Consensus on Low- and No-Calorie Sweeteners: Safety, Nutritional Aspects and Benefits in Food and Beverages." Nutrients 10, no. 7: 818.