Mariana Marques

Ms. Mariana Marques

orcid

Research Focus & Metrics

Academic Career Length

5Years (2022-Present)

(Calculated once Scilit publication data is synced: current year − year of first publication + 1)

Representative Publications

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19 December 2022 in Nanomaterials
Verified
Journal Article
Open access
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JSJose Luis Sanchez-Salvador
Jose Luis Sanchez-Salvador
MMMariana Marques
Mariana Marques
MBMargarida Abrunhosa Brito
Margarida Abrunhosa Brito
Carlos NegroCarlos Negro
Carlos Negro
M.Concepcion MonteM.Concepcion Monte
M.Concepcion Monte
Angeles BlancoAngeles Blanco
Angeles Blanco
Vegetable supply in the world is more than double than vegetable intake, which supposes a significant waste of vegetables, in addition to the agricultural residues produced. As sensitive food products, the reasons for this waste vary from the use of only a part of the vegetable due to its different properties to the product appearance and market image. An alternative high-added-value application for these wastes rich in cellulose could be the reduction in size to produce lignocellulose micro- and nanofibrils (LCMNF). In this sense, a direct treatment of greengrocery waste (leek, lettuce, and artichoke) to produce LCMNFs without the extraction of cellulose has been studied, obtaining highly concentrated suspensions, without using chemicals. After drying the wastes, these suspensions were produced by milling and blending at high shear followed by several passes in the high-pressure homogenizer (up to six passes). The presence of more extractives and shorter fiber lengths allowed the obtention of 5–5.5% leek LCMNF suspensions and 3.5–4% lettuce LCMNF suspensions, whereas for artichoke, only suspensions of under 1% were obtained. The main novelty of the work was the obtention of a high concentration of micro- and nanofiber suspension from the total waste without any pretreatment. These high concentrations are not obtained from other raw materials (wood or annual plants) due to the clogging of the homogenizer, requiring the dilution of the sample up to 1% or the use of chemical pretreatments.

27 September 2022 in U.Porto Journal of Engineering
Verified
Journal Article
Open access
PDF file
ABAlice Bessa
Alice Bessa
ABAnita Barbosa
Anita Barbosa
JCJoão Costa
João Costa
JMJulia Matysik
Julia Matysik
MAMara Alves
Mara Alves
YMYaidelin A. Manrique
Yaidelin A. Manrique
HaliTeddies are made of carnosic acid present in rosemary and aim to inhibit the action of halitosis causing bacteria. A need for this product was identified due to the mandatory use of facial masks because of COVID-19, which has had a negative outcome when it comes to breathe malodour. A vegan gummy bear product was selected as the best idea to satisfy this need since it is an appealing approach for a younger audience of 15- to 49-year-olds. The strategy for production includes rosemary being bought from a national producer, whereas extraction of the active principle, production, and packaging is done at the production facilities. Lastly, an economic analysis has shown that this project requires an investment of 7 M€. The product would be sold at pharmacies at a retail price of 11.99 €. This analysis has shown that HaliTeddies may be considered to be a profitable and viable business.