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By tradition, herbal infusions have been mainly consumed for their pleasant taste, but, nowadays, the consumer, along with the pleasantness of drinking a savory beverage, also looks for their health benefits. Grapes and grape/wine by-products are a rich source of health-promoting compounds, presenting great potential for the development of new beverages. Moreover, grape-infusion preparation is no more than a sustainable or green way of extracting polyphenols and other nutraceutical compounds from grapes and grape leaves. In this review, we summarize the benefits of drinking grape infusions and discuss the sustainable processes of extracting potential nutraceutical compounds from grapes and grape by-products, which are often considered fermentation waste and are discarded to the environment without proper treatment.
Alice Vilela; Teresa Pinto. Grape Infusions: Between Nutraceutical and Green Chemistry. Sustainable Chemistry 2021, 2, 441 -466.
AMA StyleAlice Vilela, Teresa Pinto. Grape Infusions: Between Nutraceutical and Green Chemistry. Sustainable Chemistry. 2021; 2 (3):441-466.
Chicago/Turabian StyleAlice Vilela; Teresa Pinto. 2021. "Grape Infusions: Between Nutraceutical and Green Chemistry." Sustainable Chemistry 2, no. 3: 441-466.
Consumers increasingly prefer and seek food and beverages, which, due to their natural characteristics, bring health benefits, both in the prevention of diseases and in their curative power. In this way, the production of nutraceutical foods and beverages gains more and more importance in the market. On the other hand, and because the eyes also eat, producing attractive foods due to their color, texture, appearance, and sensory characteristics is a permanent challenge in the food industry. Being able to gather healthy and attractive items in a single food is an even greater challenge. The long list of benefits associated with phenolic compounds, such as antioxidant, anticancer, anti-inflammatory, and antiaging properties, among others, fully justifies their use in the enrichment of various food products. Thus, in this review, we propose to summarize the potential use of phenolic compounds used as ingredients of pleasant and functional beverages.
Teresa Pinto; Alice Vilela. Healthy Drinks with Lovely Colors: Phenolic Compounds as Constituents of Functional Beverages. Beverages 2021, 7, 12 .
AMA StyleTeresa Pinto, Alice Vilela. Healthy Drinks with Lovely Colors: Phenolic Compounds as Constituents of Functional Beverages. Beverages. 2021; 7 (1):12.
Chicago/Turabian StyleTeresa Pinto; Alice Vilela. 2021. "Healthy Drinks with Lovely Colors: Phenolic Compounds as Constituents of Functional Beverages." Beverages 7, no. 1: 12.
Polyphenols, as well as volatile compounds responsible for aromatic features, play a critical role in the quality of vegetables and medicinal, and aromatic plants (MAPs). The research conducted in recent years has shown that these plants contain biologically active compounds, mainly polyphenols, that relate to the prevention of inflammatory processes, neurodegenerative diseases, cancers, and cardiovascular disorders as well as to antimicrobial, antioxidant, and antiparasitic properties. Throughout the years, many researchers have deeply studied polyphenols and volatile compounds in medicinal and aromatic plants, particularly those associated with consumer’s choices or with their beneficial properties. In this context, the purpose of this review is to provide an overview of the presence of volatile and nonvolatile compounds in some of the most economically relevant and consumed vegetables and medicinal and aromatic plants, with an emphasis on bioactive polyphenols, polyphenols as prebiotics, and, also, the most important factors that affect the contents and profiles of the volatile and nonvolatile compounds responsible for the aromatic features of vegetables and MAPs. Additionally, the new challenges for science in terms of improving polyphenol composition and intensifying volatile compounds responsible for the positive characteristics of vegetables and medicinal and aromatic plants are reported.
Teresa Pinto; Alfredo Aires; Fernanda Cosme; Eunice Bacelar; Maria Cristina Morais; Ivo Oliveira; Jorge Ferreira-Cardoso; Rosário Anjos; Alice Vilela; Berta Gonçalves. Bioactive (poly)phenols, Volatile Compounds from Vegetables, Medicinal and Aromatic Plants. Foods 2021, 10, 106 .
AMA StyleTeresa Pinto, Alfredo Aires, Fernanda Cosme, Eunice Bacelar, Maria Cristina Morais, Ivo Oliveira, Jorge Ferreira-Cardoso, Rosário Anjos, Alice Vilela, Berta Gonçalves. Bioactive (poly)phenols, Volatile Compounds from Vegetables, Medicinal and Aromatic Plants. Foods. 2021; 10 (1):106.
Chicago/Turabian StyleTeresa Pinto; Alfredo Aires; Fernanda Cosme; Eunice Bacelar; Maria Cristina Morais; Ivo Oliveira; Jorge Ferreira-Cardoso; Rosário Anjos; Alice Vilela; Berta Gonçalves. 2021. "Bioactive (poly)phenols, Volatile Compounds from Vegetables, Medicinal and Aromatic Plants." Foods 10, no. 1: 106.
Raspberries are rich in polyphenols but the impact of organic versus conventional agricultural practices on their phytochemical composition is not well known. This study aimed to analyse and compare the polyphenol accumulation in raspberries grown under both agricultural practices in the same edaphoclimatic conditions. Two raspberry cultivars ‘Kweli’ and ‘Tulameen’ were used. Under organic agricultural practices, the polyphenols levels increased for the ‘Kweli’ cultivar but decreased for the ‘Tulameen’ cultivar. ‘Tulameen’ cultivar grown under conventional agricultural practices contained higher anthocyanins levels than grown under organic agricultural practices while for the ‘Kweli’ cultivar no significant differences were observed between the two agricultural practices. ‘Kweli’ cultivar presented a significantly higher amount of ellagitannins and ellagic acid derivatives when compared to the ‘Tulameen’ cultivar under both agricultural practices. The effect of the agricultural practices on the raspberries’ chemical profile was dependent on the cultivar and cannot be generalised.
Rosário Anjos; Fernanda Cosme; Andreia Gonçalves; Fernando M. Nunes; Alice Vilela; Teresa Pinto. Effect of agricultural practices, conventional vs organic, on the phytochemical composition of ‘Kweli’ and ‘Tulameen’ raspberries (Rubus idaeus L.). Food Chemistry 2020, 328, 126833 .
AMA StyleRosário Anjos, Fernanda Cosme, Andreia Gonçalves, Fernando M. Nunes, Alice Vilela, Teresa Pinto. Effect of agricultural practices, conventional vs organic, on the phytochemical composition of ‘Kweli’ and ‘Tulameen’ raspberries (Rubus idaeus L.). Food Chemistry. 2020; 328 ():126833.
Chicago/Turabian StyleRosário Anjos; Fernanda Cosme; Andreia Gonçalves; Fernando M. Nunes; Alice Vilela; Teresa Pinto. 2020. "Effect of agricultural practices, conventional vs organic, on the phytochemical composition of ‘Kweli’ and ‘Tulameen’ raspberries (Rubus idaeus L.)." Food Chemistry 328, no. : 126833.
Flavours and fragrances are especially important for the beverage and food industries. Biosynthesis or extraction are the two main ways to obtain these important compounds that have many different chemical structures. Consequently, the search for new compounds is challenging for academic and industrial investigation. This overview aims to present the current state of art of beverage fragrance biotechnology, including recent advances in sensory and sensor methodologies and statistical techniques for data analysis. An overview of all the recent findings in beverage and food fragrance biotechnology, including those obtained from natural sources by extraction processes (natural plants as an important source of flavours) or using enzymatic precursor (hydrolytic enzymes), and those obtained by de novo synthesis (microorganisms’ respiration/fermentation of simple substrates such as glucose and sucrose), are reviewed. Recent advances have been made in what concerns “beverage fragrances construction” as also in their application products. Moreover, novel sensory and sensor methodologies, primarily used for fragrances quality evaluation, have been developed, as have statistical techniques for sensory and sensors data treatments, allowing a rapid and objective analysis.
Alice Vilela; Eunice Bacelar; Teresa Pinto; Rosário Anjos; Elisete Correia; Berta Gonçalves; Fernanda Cosme. Beverage and Food Fragrance Biotechnology, Novel Applications, Sensory and Sensor Techniques: An Overview. Foods 2019, 8, 643 .
AMA StyleAlice Vilela, Eunice Bacelar, Teresa Pinto, Rosário Anjos, Elisete Correia, Berta Gonçalves, Fernanda Cosme. Beverage and Food Fragrance Biotechnology, Novel Applications, Sensory and Sensor Techniques: An Overview. Foods. 2019; 8 (12):643.
Chicago/Turabian StyleAlice Vilela; Eunice Bacelar; Teresa Pinto; Rosário Anjos; Elisete Correia; Berta Gonçalves; Fernanda Cosme. 2019. "Beverage and Food Fragrance Biotechnology, Novel Applications, Sensory and Sensor Techniques: An Overview." Foods 8, no. 12: 643.
Silicon is considered a beneficial nutrient for agricultural crops by conferred protection against diseases. The antifungal effect of the phenolic extracts from chestnut plants treated with 0, 5, 7.5 and 10 mM SiK® was tested in vitro. The results showed that the phenolic extracts from 10 mM SiK®-treated plants presented strongest inhibition zone against P. cinnamomi (10.56 cm2) and C. parasitica (11.2 cm2) in vitro assays at 8 days after incubation. The highest concentration of Si induced the increase in phenylalanine ammonia-lyase and polyphenol oxidase activity in chestnut plants infected with P. cinnamomi and C. parasitica. In addition, the phenolic extracts from Si-treated leaves were analyzed by high-performance liquid chromatography (HPLC–DAD) and the compounds identified were gallic acid, gallic acid derivate, vescalagin, castalagin, 1-O-Galloyl castalagin, chlorogenic acid, coumaric acid, syringic acid, vanillic acid, ellagic acid, quercitin-3-O-rutinoside and apigenin. The main phenolic compounds found in Si-treated plants (10 mM SiK®) were castalagin, gallic acid and its derivatives with an increase of 463%, 244% and 274%, respectively, when compared with untreated plants which can be correlated with the induction of resistance in chestnut plants against phytopathogenic agents studied. The present study provides the evident antifungal activity of the phenolic extracts from plants treated with concentrations of 7.5 and 10 mM SiK® in vitro assays suggesting that Si application can be useful in the future to control the ink disease and chestnut blight in this crop.
Andreia Carneiro-Carvalho; Alfredo Aires; Rosário Anjos; Luís Martins; Teresa Pinto; Francisco Peixoto; José Gomes-Laranjo. The role of silicon fertilization in the synthesis of phenolic compounds on chestnut plants infected with P. cinnamomi and C. parasitica. Journal of Plant Diseases and Protection 2019, 127, 211 -227.
AMA StyleAndreia Carneiro-Carvalho, Alfredo Aires, Rosário Anjos, Luís Martins, Teresa Pinto, Francisco Peixoto, José Gomes-Laranjo. The role of silicon fertilization in the synthesis of phenolic compounds on chestnut plants infected with P. cinnamomi and C. parasitica. Journal of Plant Diseases and Protection. 2019; 127 (2):211-227.
Chicago/Turabian StyleAndreia Carneiro-Carvalho; Alfredo Aires; Rosário Anjos; Luís Martins; Teresa Pinto; Francisco Peixoto; José Gomes-Laranjo. 2019. "The role of silicon fertilization in the synthesis of phenolic compounds on chestnut plants infected with P. cinnamomi and C. parasitica." Journal of Plant Diseases and Protection 127, no. 2: 211-227.
A. Carneiro-Carvalho; Rosário Anjos; Alfredo Aires; Tiago Marques; Teresa Pinto; José Gomes-Laranjo. Ecophysiological study of the impact of SiK® fertilization on Castanea sativa Mill. seedling tolerance to high temperature. Photosynthetica 2019, 57, 1165 -1175.
AMA StyleA. Carneiro-Carvalho, Rosário Anjos, Alfredo Aires, Tiago Marques, Teresa Pinto, José Gomes-Laranjo. Ecophysiological study of the impact of SiK® fertilization on Castanea sativa Mill. seedling tolerance to high temperature. Photosynthetica. 2019; 57 (4):1165-1175.
Chicago/Turabian StyleA. Carneiro-Carvalho; Rosário Anjos; Alfredo Aires; Tiago Marques; Teresa Pinto; José Gomes-Laranjo. 2019. "Ecophysiological study of the impact of SiK® fertilization on Castanea sativa Mill. seedling tolerance to high temperature." Photosynthetica 57, no. 4: 1165-1175.
Chestnut is an important crop in Portugal, representing an important source of revenue for mountain regions in this country. However, it has been strongly affected by the chestnut blight, a severe disease with negative consequences to fruit production, since there is still no definitive solution to this problem. Silicon is considered a nutrient for agricultural crops by conferring resistance to plants under biotic stress conditions through the combination of a physical and chemical defense system to fight against pathological fungi which attack leaves, roots and stems. Based on these factors, this study evaluates the influence of SiK® on chestnut plants infected with Cryphonectria parasitica. Three concentrations were studied: 5 mM, 7.5 mM and 10 mM SiK®. Results showed that Si fertilization can reduce the disease severity and the mortality rate of chestnut plants. The supply of 7.5 and 10 mM SiK® on PDA petri plates resulted in a total capacity of suppression (100% PI) of C. parasitica mycelium growth as opposed to the control petri plates (PDA). These concentrations also increased the antioxidant enzyme activity, catalase (CAT) and superoxide dismutase (SOD) measured 60 days after the inoculation with the fungus. In addition, the SiK® application increased the total phenolic compounds and soluble proteins content, which occurred over time. Also, increasing concentrations of SiK® increased the tolerance of seedlings to C. parasitica. The present study indicates that Si fertilization may be used in the future as a control method against chestnut blight.
Andreia Carneiro-Carvalho; Teresa Pinto; Helena Ferreira; Luís Martins; Catarina Pereira; José Gomes-Laranjo; Rosário Anjos. Effect of silicon fertilization on the tolerance of Castanea sativa Mill. seedlings against Cryphonectria parasitica Barr. Journal of Plant Diseases and Protection 2019, 127, 197 -210.
AMA StyleAndreia Carneiro-Carvalho, Teresa Pinto, Helena Ferreira, Luís Martins, Catarina Pereira, José Gomes-Laranjo, Rosário Anjos. Effect of silicon fertilization on the tolerance of Castanea sativa Mill. seedlings against Cryphonectria parasitica Barr. Journal of Plant Diseases and Protection. 2019; 127 (2):197-210.
Chicago/Turabian StyleAndreia Carneiro-Carvalho; Teresa Pinto; Helena Ferreira; Luís Martins; Catarina Pereira; José Gomes-Laranjo; Rosário Anjos. 2019. "Effect of silicon fertilization on the tolerance of Castanea sativa Mill. seedlings against Cryphonectria parasitica Barr." Journal of Plant Diseases and Protection 127, no. 2: 197-210.
Traditionally, tea, a beverage made from the processed leaves of the tea plant, Camellia sinensis, and herbal infusions have been primarily consumed for their pleasant taste. Nowadays, they are also consumed because they contain nutraceutical compounds, such as polyphenols. Grapes and grape/wine sub-products such as non-fermented/semi-fermented or fermented grapes, skins, and seeds are a rich source of health-promoting compounds, presenting a great potential for the development of new beverages. Therefore, these grape/wine sub-products are used in the beverage sector for the preparation of infusions, tisanes, and decoctions. Besides polyphenols, fermented grapes, skins, and seeds, usually discarded as waste, are enriched with other health-promoting/nutraceutical compounds, such as melatonin, glutathione, and trehalose, among others, which are produced by yeasts during alcoholic fermentation. In this review, we summarize the benefits of drinking herbal infusions and discuss the potential application of some grapevine fermentation waste products in the production of healthy beverages that we can call grape infusions.
Alice Vilela; Teresa Pinto. Grape Infusions: The Flavor of Grapes and Health-Promoting Compounds in Your Tea Cup. Beverages 2019, 5, 48 .
AMA StyleAlice Vilela, Teresa Pinto. Grape Infusions: The Flavor of Grapes and Health-Promoting Compounds in Your Tea Cup. Beverages. 2019; 5 (3):48.
Chicago/Turabian StyleAlice Vilela; Teresa Pinto. 2019. "Grape Infusions: The Flavor of Grapes and Health-Promoting Compounds in Your Tea Cup." Beverages 5, no. 3: 48.
The increasing demand for healthy products rises the pressure on the chestnut production due to their nutritional qualities and beneficial health effects. Martaínha chestnut variety is most well-adapted with great economic importance due to its precocity and technological properties. The exogenous application of Silicon has an important role in agriculture because of improvement of plants nutrition. Nevertheless, the knowledge of impact of Silicon application in the production, sensory quality and chemical composition of chestnut fruits is limited. The application of Si in leaves (SL) and soil (SS) have important action on the prophylactic properties and the promotion of chestnuts health. Moreover, higher number of healthy fruits, caliber, fruits without rotten and tortrix infection and lower water loss in post-harvest chestnuts, in SL and SS samples, highlights the Si positive action. Additionally this study emphasizes some positive effects of Silicon on the chemical and sensory profile.
Andreia Carneiro-Carvalho; Alice Vilela; Jorge Ferreira-Cardoso; Tiago Marques; Rosário Anjos; José Gomes-Laranjo; Teresa Pinto. Productivity, chemical composition and sensory quality of “Martaínha” chestnut variety treated with Silicon. CyTA - Journal of Food 2019, 17, 316 -323.
AMA StyleAndreia Carneiro-Carvalho, Alice Vilela, Jorge Ferreira-Cardoso, Tiago Marques, Rosário Anjos, José Gomes-Laranjo, Teresa Pinto. Productivity, chemical composition and sensory quality of “Martaínha” chestnut variety treated with Silicon. CyTA - Journal of Food. 2019; 17 (1):316-323.
Chicago/Turabian StyleAndreia Carneiro-Carvalho; Alice Vilela; Jorge Ferreira-Cardoso; Tiago Marques; Rosário Anjos; José Gomes-Laranjo; Teresa Pinto. 2019. "Productivity, chemical composition and sensory quality of “Martaínha” chestnut variety treated with Silicon." CyTA - Journal of Food 17, no. 1: 316-323.
M. Mota; Tiago Marques; Teresa Pinto; F. Raimundo; A. Borges; J. Caço; J. Gomes-Laranjo. The effect of irrigation on chestnut physiology and production (Castanea sativa). Acta Horticulturae 2018, 185 -194.
AMA StyleM. Mota, Tiago Marques, Teresa Pinto, F. Raimundo, A. Borges, J. Caço, J. Gomes-Laranjo. The effect of irrigation on chestnut physiology and production (Castanea sativa). Acta Horticulturae. 2018; (1220):185-194.
Chicago/Turabian StyleM. Mota; Tiago Marques; Teresa Pinto; F. Raimundo; A. Borges; J. Caço; J. Gomes-Laranjo. 2018. "The effect of irrigation on chestnut physiology and production (Castanea sativa)." Acta Horticulturae , no. 1220: 185-194.
J. Gomes-Laranjo; L.-T. Dinis; Guilhermina Marques; M. Mota; A. Carvalho; Teresa Pinto; Rosário Anjos; L. Martins; Maria João Gaspar; M. Gonzalez Pereira; F. Raimundo; J. Ferreira-Cardoso. Increasing chestnut resilience to climate change with innovative management practices. Acta Horticulturae 2018, 163 -176.
AMA StyleJ. Gomes-Laranjo, L.-T. Dinis, Guilhermina Marques, M. Mota, A. Carvalho, Teresa Pinto, Rosário Anjos, L. Martins, Maria João Gaspar, M. Gonzalez Pereira, F. Raimundo, J. Ferreira-Cardoso. Increasing chestnut resilience to climate change with innovative management practices. Acta Horticulturae. 2018; (1220):163-176.
Chicago/Turabian StyleJ. Gomes-Laranjo; L.-T. Dinis; Guilhermina Marques; M. Mota; A. Carvalho; Teresa Pinto; Rosário Anjos; L. Martins; Maria João Gaspar; M. Gonzalez Pereira; F. Raimundo; J. Ferreira-Cardoso. 2018. "Increasing chestnut resilience to climate change with innovative management practices." Acta Horticulturae , no. 1220: 163-176.
In the northeast of Portugal there is a tendency to introduce irrigation system on the chestnut orchards but the effect of irrigation on the chestnut’s quality has not been studied yet. This study aims to evaluate the effect of irrigation on the ‘Judia’ cultivar chestnuts quality concerning its chemical composition, fruit size and tastiness. Three treatments were applied during 2015 and 2016: the drip system, the micro-sprinkler system and a non-irrigated treatment. In both years the bigger chestnuts and production were always present in irrigated treatments. Significant differences among treatments were found in ashes, starch, soluble sugars, and crude protein contents in 2015, but in 2016 no significant differences were found. Moreover, the non-irrigated chestnuts were the sweetest but with smaller calibre. The chestnuts from micro-sprinkler were the firmest and they were as sweet as the drip's chestnuts. Results suggest that irrigation, namely with sprinkler system, valorise the chestnuts by increasing its size and keeping its nutritional value and its sensory quality.
Margarida Mota; Teresa Pinto; Alice Vilela; Tiago Marques; António Borges; João Caço; Jorge Ferreira-Cardoso; Fernando Raimundo; José Gomes-Laranjo. Irrigation positively affects the chestnut’s quality: The chemical composition, fruit size and sensory attributes. Scientia Horticulturae 2018, 238, 177 -186.
AMA StyleMargarida Mota, Teresa Pinto, Alice Vilela, Tiago Marques, António Borges, João Caço, Jorge Ferreira-Cardoso, Fernando Raimundo, José Gomes-Laranjo. Irrigation positively affects the chestnut’s quality: The chemical composition, fruit size and sensory attributes. Scientia Horticulturae. 2018; 238 ():177-186.
Chicago/Turabian StyleMargarida Mota; Teresa Pinto; Alice Vilela; Tiago Marques; António Borges; João Caço; Jorge Ferreira-Cardoso; Fernando Raimundo; José Gomes-Laranjo. 2018. "Irrigation positively affects the chestnut’s quality: The chemical composition, fruit size and sensory attributes." Scientia Horticulturae 238, no. : 177-186.
The consumer's demand for organic products is increasing due to their claimed health benefits. Blackberries are a rich source of polyphenols with high antioxidant activity; nevertheless, the impact of organic versus conventional agricultural practices on its phytochemical composition is unknown. "Loch Ness" and "Chester Thornless" were selected as blackberries cultivars for this study due to their good sensory and technological properties that make them more suitable for exportation. “Loch Ness” variety presented a higher amount of polyphenols and antioxidant activity when compared to the “Chester Thornless” variety. The impact of the agricultural practices on the phytochemical composition of the two varieties was contradictory. Under organic agricultural practices, the levels of polyphenols increased and decreased for the “Loch Ness” and the “Chester Thornless” varieties, respectively whilst the soluble solids content increased in both varieties. These changes in composition were correlated with the changes observed in the blackberries sensory profile. The effect of the agricultural practices on the blackberries chemical and sensory profile was dependent on the variety and cannot be generalised.
Teresa Pinto; Alice Vilela; Andreia Pinto; Fernando M. Nunes; Fernanda Cosme; Rosário Anjos. Influence of cultivar and of conventional and organic agricultural practices on phenolic and sensory profile of blackberries (Rubus fruticosus). Journal of the Science of Food and Agriculture 2018, 98, 4616 -4624.
AMA StyleTeresa Pinto, Alice Vilela, Andreia Pinto, Fernando M. Nunes, Fernanda Cosme, Rosário Anjos. Influence of cultivar and of conventional and organic agricultural practices on phenolic and sensory profile of blackberries (Rubus fruticosus). Journal of the Science of Food and Agriculture. 2018; 98 (12):4616-4624.
Chicago/Turabian StyleTeresa Pinto; Alice Vilela; Andreia Pinto; Fernando M. Nunes; Fernanda Cosme; Rosário Anjos. 2018. "Influence of cultivar and of conventional and organic agricultural practices on phenolic and sensory profile of blackberries (Rubus fruticosus)." Journal of the Science of Food and Agriculture 98, no. 12: 4616-4624.
Chestnut orchards are facing new limitations due to scarce of soil water during summer times, mainly attributed to the low precipitation amount typically occurred on such period. The present study aims to define a methodology to improve in a smart way the utilization of water on chestnut irrigation. Based on leaf gas exchanges parameters, there is done a transposition for the soil water content and matric potential, to allow an optimization of the irrigation scheduling in chestnut trees. Trial was installed in a loamy soil at the northeast of Portugal between 2013 and 2016 with micro-sprinkler and drip irrigation system. Stem water potential, photosynthetic rate, soil water content and soil water potential were monitored during the vegetative cycle (June–October). The stem water potential was dependent on air’s temperature and soil moisture. The higher photosynthetic rate (9–11 μmolCO2·m−2 s−1) was reached when midday stem water potential ranged between −1.2 to −0.5 MPa and the regression between stem water potential and soil water content on the top 10–40 cm of soil was of r2 = 0.38. According to these, it was admissible to trigger irrigation when the probe registers 16% and watering must keep soil’s moisture near 23%. The regression between stem and soil water potential was of r2 = 0.43 and irrigation scheduling may be triggered when ‘Watermark’ sensor at 30–60 cm soil depth is above −100 cbar to promote good tree water status although this last is air temperature dependent.
Margarida Mota; Tiago Marques; Teresa Pinto; Fernando Raimundo; António Borges; João Caço; José Gomes-Laranjo. Relating plant and soil water content to encourage smart watering in chestnut trees. Agricultural Water Management 2018, 203, 30 -36.
AMA StyleMargarida Mota, Tiago Marques, Teresa Pinto, Fernando Raimundo, António Borges, João Caço, José Gomes-Laranjo. Relating plant and soil water content to encourage smart watering in chestnut trees. Agricultural Water Management. 2018; 203 ():30-36.
Chicago/Turabian StyleMargarida Mota; Tiago Marques; Teresa Pinto; Fernando Raimundo; António Borges; João Caço; José Gomes-Laranjo. 2018. "Relating plant and soil water content to encourage smart watering in chestnut trees." Agricultural Water Management 203, no. : 30-36.
Stomata are crucial structures for plants to better adapt themselves to the environment, in relation to many ecological variables. In this sense, it is widely accepted that (a) stomatal size is much more genetically fixed than density, which can be dynamically modified in new leaves to adjust them to changing conditions and (b) density is expected to increase with light and to decrease with water availability. These statements come from research done mainly for the angiosperms and gymnosperms, whilst ferns remain highly understudied. The main objective of this work is to investigate the relationship between morphological traits of fern stomata and light and water environments. We selected 15 species of different ecological preferences, representing contrasted habitats of light and water. Fifteen to twenty individuals of each species were sampled, and from each one, we chose three different adult fronds. One measurement of density and five measurements of stomata length were done under OM in each frond. The functional variable potential conductance index (PCI) has been calculated from length and density and used as a proxy of transpiration area. This study allows extending the knowledge of ecomorphology of stomata in temperate fern species. Generally speaking, these ferns behave in similar ways to other known plant groups: length has more genetic significance, whilst density is usually modified depending on the environment. However, temperate ferns seem to modify density by modifying ordinary epidermal cells instead of size of stomata, a fact that is known only for a small number of angiosperms. Species that inhabit low water availability environments (exposed rocks, crevices and cliffs) developed significant shorter stomata, but at higher densities and with higher potential conductance, species from low light availability environments (shadowed rocks and forests) have longer stomata and lower density. These results increase the knowledge on how temperate ferns can adapt their bodies to occupy different ecological niches.
Jose Maria Gabriel Y Galán; Andrea Seral; Antonio Murciano; Rosário Anjos; Francisco B. Cuevas-Fernández; Pablo Fernández; Teresa Pinto. Ecomorphology of Stomata in Temperate Ferns Under Contrasting Environments. Current Advances in Fern Research 2018, 467 -480.
AMA StyleJose Maria Gabriel Y Galán, Andrea Seral, Antonio Murciano, Rosário Anjos, Francisco B. Cuevas-Fernández, Pablo Fernández, Teresa Pinto. Ecomorphology of Stomata in Temperate Ferns Under Contrasting Environments. Current Advances in Fern Research. 2018; ():467-480.
Chicago/Turabian StyleJose Maria Gabriel Y Galán; Andrea Seral; Antonio Murciano; Rosário Anjos; Francisco B. Cuevas-Fernández; Pablo Fernández; Teresa Pinto. 2018. "Ecomorphology of Stomata in Temperate Ferns Under Contrasting Environments." Current Advances in Fern Research , no. : 467-480.
Emulsions and foams form the basis of an extensive variety of materials used in the beverage industry. One of the characteristics of beverage emulsions is that they are rather diluted, contain little amounts of a dispersed oil phase in the finished product, and must remain physically stable for long periods of time. Nowadays, the consumers ask for more than a drink. Thus, in the market, we can find a vast variety of beverages, where emulsion science seems to be the main factor for controlling flavor, color, the presence of constituents of technological or nutritional value, nutraceutical/bioactive components and, also, turbidity. This work intends to make an overview of the recent advances in beverage-emulsions technology. Some examples are given within the very large world of the beverage industry, from cream liqueurs, soft drinks, and functional beverages, to bottled water, fruit drinks, sparkling wine, and beer.
Alice Vilela; Fernanda Cosme; Teresa Pinto. Emulsions, Foams, and Suspensions: The Microscience of the Beverage Industry. Beverages 2018, 4, 25 .
AMA StyleAlice Vilela, Fernanda Cosme, Teresa Pinto. Emulsions, Foams, and Suspensions: The Microscience of the Beverage Industry. Beverages. 2018; 4 (2):25.
Chicago/Turabian StyleAlice Vilela; Fernanda Cosme; Teresa Pinto. 2018. "Emulsions, Foams, and Suspensions: The Microscience of the Beverage Industry." Beverages 4, no. 2: 25.
The search for food products that promote health has grown over the years. Phenolic compounds present in grapes and in their derivatives, such as grape juices, represent today a broad area of research, given the benefits that they have on the human health. Grape juice can be produced from any grape variety once it has attained appropriate maturity. However, only in traditional wine producing regions, grape juices are produced from Vitis vinifera grape varieties. For example, Brazilian grape juices are essentially produced from Vitis labrusca grape varieties, known as American or hybrid, as they preserve their characteristics such as the natural flavour after pasteurisation. Grapes are one of the richest sources of phenolic compounds among fruits. Therefore, grape juices have been broadly studied due to their composition in phenolic compounds and their potential beneficial effects on human health, specifically the ability to prevent various diseases associated with oxidative stress, including cancers, cardiovascular and neurodegenerative diseases. Therefore, this review will address grape juices phenolic composition, with a special focus on the potential beneficial effects on human health and on the grape juice sensory impact.
Fernanda Cosme; Teresa Pinto; Alice Vilela. Phenolic Compounds and Antioxidant Activity in Grape Juices: A Chemical and Sensory View. Beverages 2018, 4, 22 .
AMA StyleFernanda Cosme, Teresa Pinto, Alice Vilela. Phenolic Compounds and Antioxidant Activity in Grape Juices: A Chemical and Sensory View. Beverages. 2018; 4 (1):22.
Chicago/Turabian StyleFernanda Cosme; Teresa Pinto; Alice Vilela. 2018. "Phenolic Compounds and Antioxidant Activity in Grape Juices: A Chemical and Sensory View." Beverages 4, no. 1: 22.
Different types of irrigation systems can be used in chestnut orchards. To understand which one grants higher yield values treatments were applied in adult trees: drip system - TI; micro-sprinkler system - SI; non-irrigated system - NI. The study covers two years in the northeast of Portugal. Irrigation was triggered every time stem water potential was lower than -1.2 MPa. The study considers costs with the equipment, water and labour, and the income from the chestnuts sale. Due to the hotter conditions of 2016 more water was supplied (93 mm) than in 2015 (47 mm). Little more water was furnished in SI (73 mm) than in TI (67 mm). Production was 27% higher in irrigated (48 kg/tree) than in NI trees (38 kg/tree) and in relation to the canopys area (kg/m²) the TI produced 18% and SI 29% more than NI. Annual costs were higher with irrigation (4654, 4549 and 1530 /ha for SI, TI and NI, respectively) but the higher income (22126, 21984 and 16174 /ha for TI, SI and NI respectively) made up for the investment. The profits from irrigated trees can be 22% or 37% higher than in non irrigated ones, for 1 ha or 5 ha, respectively.
Margarida Mota; Teresa Pinto; Tiago Marques; António Borges; João Caço; Fernando Raimundo; José Gomes-Laranjo. Study on yield values of two irrigation systems in adult chestnut trees and comparison with non-irrigated chestnut orchard. Revista de Ciências Agrárias 2018, 41, 236 -248.
AMA StyleMargarida Mota, Teresa Pinto, Tiago Marques, António Borges, João Caço, Fernando Raimundo, José Gomes-Laranjo. Study on yield values of two irrigation systems in adult chestnut trees and comparison with non-irrigated chestnut orchard. Revista de Ciências Agrárias. 2018; 41 (1):236-248.
Chicago/Turabian StyleMargarida Mota; Teresa Pinto; Tiago Marques; António Borges; João Caço; Fernando Raimundo; José Gomes-Laranjo. 2018. "Study on yield values of two irrigation systems in adult chestnut trees and comparison with non-irrigated chestnut orchard." Revista de Ciências Agrárias 41, no. 1: 236-248.
A good pairing is based on the complementary role of wine on the four important factors of food: components, textures, flavors and colors. Common wine and food examples of food preparation with wine or vine products, such as grapes or vine leaves, exemplify numerous similarities and contrasting characteristics in those four parameters, which we can find in an enjoyable meal. The knowledge of the internal anatomy and composition of both grape berries, which includes the skin, the mesocarp and the endocarp, and vine leaf, which includes the vascular system, parenchymatous mesophyll and epidermis, is essential to know how to develop new, tastier and healthier dishes. An understanding of these ideas is important when defining gastronomic tourism strategies and even local restaurant concepts and ideas. The aim of this review is to provide some insights about the sensory experiences offered by culinary dishes cooked with grapes, vine leaves and wines and other alcoholic beverages like distilled spirits and liqueurs, bearing in mind that wine will be the drink of elation for accompanying such dishes.
Fernanda Cosme; Teresa Pinto; Alice Vilela. Oenology in the Kitchen: The Sensory Experience Offered by Culinary Dishes Cooked with Alcoholic Drinks, Grapes and Grape Leaves. Beverages 2017, 3, 42 .
AMA StyleFernanda Cosme, Teresa Pinto, Alice Vilela. Oenology in the Kitchen: The Sensory Experience Offered by Culinary Dishes Cooked with Alcoholic Drinks, Grapes and Grape Leaves. Beverages. 2017; 3 (4):42.
Chicago/Turabian StyleFernanda Cosme; Teresa Pinto; Alice Vilela. 2017. "Oenology in the Kitchen: The Sensory Experience Offered by Culinary Dishes Cooked with Alcoholic Drinks, Grapes and Grape Leaves." Beverages 3, no. 4: 42.