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Prof. Dr. José Couto Teixeira
Department of Biological Engineering, University of Minho, Braga, Portugal

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0 Biomass
0 Fermentation
0 prebiotics
0 Food biotechnology
0 ohmic processing

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prebiotics
ohmic processing

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Journal article
Published: 17 August 2021 in Biomolecules
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The main goal of this study was to chemically characterize an aqueous S. nigra flower extract and validate it as a bioactive agent. The elderflower aqueous extraction was performed at different temperatures (50, 70 and 90 °C). The extract obtained at 90 °C exhibited the highest phenolic content and antiradical activity. Therefore, this extract was analyzed by GC-MS and HPLC-MS, which allowed the identification of 46 compounds, being quercetin and chlorogenic acid derivatives representative of 86% of the total of phenolic compounds identified in hydrophilic fraction of the aqueous extract. Naringenin (27.2%) was the major compound present in the lipophilic fraction. The antiproliferative effects of the S. nigra extract were evaluated using the colon cancer cell lines RKO, HCT-116, Caco-2 and the extract’s antigenotoxic potential was evaluated by the Comet assay in RKO cells. The RKO cells were the most susceptible to S. nigra flower extract (IC50 = 1250 µg mL−1). Moreover, the extract showed antimicrobial activity against Gram-positive bacteria, particularly Staphylococcus aureus and S. epidermidis. These results show that S. nigra-based extracts can be an important dietary source of bioactive phenolic compounds that contribute to health-span improving life quality, demonstrating their potential as nutraceutical, functional foods and/or cosmetic components for therapeutic purposes.

ACS Style

Pedro Ferreira-Santos; Helder Badim; Ângelo C. Salvador; Armando J. D. Silvestre; Sónia A. O. Santos; Sílvia M. Rocha; Ana M. Sousa; Maria Olívia Pereira; Cristina Pereira Wilson; Cristina M. R. Rocha; José António Teixeira; Cláudia M. Botelho. Chemical Characterization of Sambucus nigra L. Flowers Aqueous Extract and Its Biological Implications. Biomolecules 2021, 11, 1222 .

AMA Style

Pedro Ferreira-Santos, Helder Badim, Ângelo C. Salvador, Armando J. D. Silvestre, Sónia A. O. Santos, Sílvia M. Rocha, Ana M. Sousa, Maria Olívia Pereira, Cristina Pereira Wilson, Cristina M. R. Rocha, José António Teixeira, Cláudia M. Botelho. Chemical Characterization of Sambucus nigra L. Flowers Aqueous Extract and Its Biological Implications. Biomolecules. 2021; 11 (8):1222.

Chicago/Turabian Style

Pedro Ferreira-Santos; Helder Badim; Ângelo C. Salvador; Armando J. D. Silvestre; Sónia A. O. Santos; Sílvia M. Rocha; Ana M. Sousa; Maria Olívia Pereira; Cristina Pereira Wilson; Cristina M. R. Rocha; José António Teixeira; Cláudia M. Botelho. 2021. "Chemical Characterization of Sambucus nigra L. Flowers Aqueous Extract and Its Biological Implications." Biomolecules 11, no. 8: 1222.

Journal article
Published: 04 August 2021 in Energies
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Agave bagasse is a residual biomass in the production of the alcoholic beverage tequila, and therefore, it is a promising raw material in the development of biorefineries using hot compressed water pretreatment (hydrothermal processing). Surfactants application has been frequently reported as an alternative to enhance monomeric sugars production efficiency and as a possibility to reduce the enzyme loading required. Nevertheless, the surfactant’s action mechanisms in the enzymatic hydrolysis is still not elucidated. In this work, hot compressed water pretreatment was applied on agave bagasse for biomass fractionation at 194 °C in isothermal regime for 30 min, and the effect of non-ionic surfactants (Tween 20, Tween 80, Span 80, and Polyethylene glycol (PEG 400)) was studied as a potential enhancer of enzymatic saccharification of hydrothermally pretreated solids of agave bagasse (AGB). It was found that non-ionic surfactants show an improvement in the conversion yield of cellulose to glucose (100%) and production of glucose (79.76 g/L) at 15 FPU/g glucan, the highest enhancement obtained being 7% regarding the control (no surfactant addition), using PEG 400 as an additive. The use of surfactants allows improving the production of fermentable sugars for the development of second-generation biorefineries.

ACS Style

Marcela Pino; Michele Michelin; Rosa Rodríguez-Jasso; Alfredo Oliva-Taravilla; José Teixeira; Héctor Ruiz. Hot Compressed Water Pretreatment and Surfactant Effect on Enzymatic Hydrolysis Using Agave Bagasse. Energies 2021, 14, 4746 .

AMA Style

Marcela Pino, Michele Michelin, Rosa Rodríguez-Jasso, Alfredo Oliva-Taravilla, José Teixeira, Héctor Ruiz. Hot Compressed Water Pretreatment and Surfactant Effect on Enzymatic Hydrolysis Using Agave Bagasse. Energies. 2021; 14 (16):4746.

Chicago/Turabian Style

Marcela Pino; Michele Michelin; Rosa Rodríguez-Jasso; Alfredo Oliva-Taravilla; José Teixeira; Héctor Ruiz. 2021. "Hot Compressed Water Pretreatment and Surfactant Effect on Enzymatic Hydrolysis Using Agave Bagasse." Energies 14, no. 16: 4746.

Research article
Published: 24 July 2021 in ACS Synthetic Biology
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Resveratrol is a phenolic compound with strong antioxidant activity, being promising for several applications in health, food, and cosmetics. It is generally extracted from plants or chemically synthesized, in both complex and not sustainable processes, but microbial biosynthesis of resveratrol can counter these drawbacks. In this work, resveratrol production by microbial biosynthesis from lignocellulosic materials was assessed. Three robust industrial Saccharomyces cerevisiae strains known for their thermotolerance and/or resistance to inhibitory compounds were identified as suitable hosts for de novo resveratrol production from glucose and ethanol. Through the CRISPR/Cas9 system, all industrial strains, and a laboratory one, were successfully engineered with the resveratrol biosynthetic pathway via the phenylalanine intermediate. All strains were further screened at 30 °C and 39 °C to evaluate thermotolerance, which is a key feature for Simultaneous Saccharification and Fermentation processes. Ethanol Red RBP showed the best performance at 39 °C, with more than 2.6-fold of resveratrol production in comparison with the other strains. This strain was then used to assess resveratrol production from glucose and ethanol. A maximum resveratrol titer of 187.07 ± 19.88 mg/L was attained from a medium with 2% glucose and 5% ethanol (w/v). Lastly, Ethanol Red RBP produced 151.65 ± 3.84 mg/L resveratrol from 2.95% of cellulose from hydrothermally pretreated Eucalyptus globulus wood, at 39 °C, in a Simultaneous Saccharification and Fermentation process. To the best of our knowledge, this is the first report of lignocellulosic resveratrol production, establishing grounds for the implementation of an integrated lignocellulose-to-resveratrol process in an industrial context.

ACS Style

Carlos E. Costa; Iben Møller-Hansen; Aloia Romaní; José A. Teixeira; Irina Borodina; Lucília Domingues. Resveratrol Production from Hydrothermally Pretreated Eucalyptus Wood Using Recombinant Industrial Saccharomyces cerevisiae Strains. ACS Synthetic Biology 2021, 10, 1895 -1903.

AMA Style

Carlos E. Costa, Iben Møller-Hansen, Aloia Romaní, José A. Teixeira, Irina Borodina, Lucília Domingues. Resveratrol Production from Hydrothermally Pretreated Eucalyptus Wood Using Recombinant Industrial Saccharomyces cerevisiae Strains. ACS Synthetic Biology. 2021; 10 (8):1895-1903.

Chicago/Turabian Style

Carlos E. Costa; Iben Møller-Hansen; Aloia Romaní; José A. Teixeira; Irina Borodina; Lucília Domingues. 2021. "Resveratrol Production from Hydrothermally Pretreated Eucalyptus Wood Using Recombinant Industrial Saccharomyces cerevisiae Strains." ACS Synthetic Biology 10, no. 8: 1895-1903.

Journal article
Published: 23 July 2021 in Applied Sciences
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FAO estimates that in 2030 the poultry meat production could reach 120 million tons, which is a challenge in terms of waste management. Feathers are mainly composed of keratin, an important biomaterial. Using feathers as a source of keratin will minimize the waste generated, while contributing to supply an important material for several industries, such as pharmaceutical and biomedical. The peptides were extracted from the feathers by microbial degradation. In this study, we evaluated the peptides effect on keratinocyte metabolic activity and migration. The influence of these peptides on non-activated and activated macrophages was also assessed. It was demonstrated that depending on the keratin peptide fraction in contact with keratinocytes, it is possible to modulate the migration rate of the keratinocytes. Peptide fraction with low molecular weight increases migration, while peptides with a high range of molecular sizes decreases it. Some peptide fractions induce the secretion of TNF-α in non-activated macrophages and not on activated macrophages, demonstrating that these peptides should only be placed in contact with cells, in the context of an ongoing inflammatory process. This work is a step forward on the understanding of keratin peptides influence on keratinocytes and immune cells system cells, macrophages.

ACS Style

Cláudia Botelho; Pedro Ferreira-Santos; Duarte Toubarro; Hugo Dinis; Hugo Osório; Augusto Costa-Barbosa; Paula Sampaio; Nelson Simões; José Teixeira. Chicken Feather Keratin Peptides for the Control of Keratinocyte Migration. Applied Sciences 2021, 11, 6779 .

AMA Style

Cláudia Botelho, Pedro Ferreira-Santos, Duarte Toubarro, Hugo Dinis, Hugo Osório, Augusto Costa-Barbosa, Paula Sampaio, Nelson Simões, José Teixeira. Chicken Feather Keratin Peptides for the Control of Keratinocyte Migration. Applied Sciences. 2021; 11 (15):6779.

Chicago/Turabian Style

Cláudia Botelho; Pedro Ferreira-Santos; Duarte Toubarro; Hugo Dinis; Hugo Osório; Augusto Costa-Barbosa; Paula Sampaio; Nelson Simões; José Teixeira. 2021. "Chicken Feather Keratin Peptides for the Control of Keratinocyte Migration." Applied Sciences 11, no. 15: 6779.

Journal article
Published: 29 June 2021 in Industrial Crops and Products
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The present paradigm of a new concept of biomass conversion system has been focused on the development of a multi-supply biorefinery concept towards a circular and sustainable bioeconomy. This work was focused on evaluating a mixture of six lignocellulosic biomass types, from forest ecosystems and biological resources from marginal land, in order to produce lactic acid (L-LA) by Lactobacillus rhamnosus within a multi-supply biorefinery scheme. The mixture of lignocellulosic biomass was submitted to autohydrolysis pretreatment under non-isothermal regime at 226 °C (corresponding to a severity of 4.15) yielding a glucan recovery of 93 % in the solid phase. Two different strategies were assayed for L-LA production, namely separated hydrolysis and fermentation (SHF) and simultaneous saccharification and fermentation (SSF). The glucose to LA yield obtained for both assays was 1 g/g, although the volumetric productivity of SSF (2.5 g/Lh) was higher than SHF (0.8 g/Lh). Therefore, the SSF process was optimized through a factorial design to evaluate the effect of the independent variables, solids load (SL) and enzyme-substrate ratio (ESR), on LA production. The maximum concentration of LA was obtained using the highest solids load (16 %) and with the highest ESR (54 FPU/g). Finally, L-LA was produced using in a bioreactor under the optimized conditions from experimental design, obtaining 61.74 g/L of LA at 44 h, with an optical purity of 98 % and a LA yield of 0.97 g/g. This study showed the potential of multi-supply unexploited lignocellulosic biomass as a raw material to LA fermentation.

ACS Style

Rita Pontes; Aloia Romaní; Michele Michelin; Lucília Domingues; José Teixeira; João Nunes. L-lactic acid production from multi-supply autohydrolyzed economically unexploited lignocellulosic biomass. Industrial Crops and Products 2021, 170, 113775 .

AMA Style

Rita Pontes, Aloia Romaní, Michele Michelin, Lucília Domingues, José Teixeira, João Nunes. L-lactic acid production from multi-supply autohydrolyzed economically unexploited lignocellulosic biomass. Industrial Crops and Products. 2021; 170 ():113775.

Chicago/Turabian Style

Rita Pontes; Aloia Romaní; Michele Michelin; Lucília Domingues; José Teixeira; João Nunes. 2021. "L-lactic acid production from multi-supply autohydrolyzed economically unexploited lignocellulosic biomass." Industrial Crops and Products 170, no. : 113775.

Review article
Published: 28 June 2021 in Sustainable Energy & Fuels
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Lignocellulosic biomass conversion is contextualized focusing on enzymatic hydrolysis. The benefits and drawbacks of enzyme immobilization related to biomass conversion are delineated and trends in bioreactors using immobilized enzymes are discussed.

ACS Style

Elisa Zanuso; Daniel G. Gomes; Héctor A. Ruiz; José A. Teixeira; Lucília Domingues. Enzyme immobilization as a strategy towards efficient and sustainable lignocellulosic biomass conversion into chemicals and biofuels: current status and perspectives. Sustainable Energy & Fuels 2021, 5, 4233 -4247.

AMA Style

Elisa Zanuso, Daniel G. Gomes, Héctor A. Ruiz, José A. Teixeira, Lucília Domingues. Enzyme immobilization as a strategy towards efficient and sustainable lignocellulosic biomass conversion into chemicals and biofuels: current status and perspectives. Sustainable Energy & Fuels. 2021; 5 (17):4233-4247.

Chicago/Turabian Style

Elisa Zanuso; Daniel G. Gomes; Héctor A. Ruiz; José A. Teixeira; Lucília Domingues. 2021. "Enzyme immobilization as a strategy towards efficient and sustainable lignocellulosic biomass conversion into chemicals and biofuels: current status and perspectives." Sustainable Energy & Fuels 5, no. 17: 4233-4247.

Journal article
Published: 24 June 2021 in Molecules
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Usually, wine-making by-products are discarded, presenting a significant environmental impact. However, they can be used as a source of bioactive compounds. Moreover, consumers’ increasing demand for naturally nutritious and healthy products requires new formulations and food product improvement, together with sustainable, environmentally friendly extraction methods. Thus, this work aimed to compare ohmic heating (OH) with conventional methodology (CONV), using food-grade solvents, mainly water, compared to standard methanol extraction of anthocyanins. No significant differences were found between the CONV and OH for total phenolic compounds, which were 2.84 ± 0.037 and 3.28 ± 0.46 mg/g DW gallic acid equivalent, respectively. The same tendency was found for antioxidant capacity, where CONV and OH presented values of 2.02 ± 0.007 g/100 g and 2.34 ± 0.066 g/100 g ascorbic acid equivalent, respectively. The major anthocyanins identified were malvidin-3-O-acetylglucoside, delphinidin-3-O-glucoside, petunidine-3-O-glucoside, cyanidin-3-O-glucoside, and peonidine-3-O-glucoside. These extracts displayed antimicrobial potential against microorganisms such as Yersinia enterocolitica, Pseudomonas aeruginosa, Salmonella enteritidis, methicillin-sensitive Staphylococcus aureus, a methicillin-resistant Staph. aureus (MRSA), and Bacillus cereus. In conclusion, OH provides similar recovery yields with reduced treatment times, less energy consumption, and no need for organic solvents (green extraction routes). Thus, OH combined with water and citric acid allows a safe anthocyanin extraction from grape by-products, thus avoiding the use of toxic solvents such as methanol, and with high biological potential, including antimicrobial and antioxidant activity.

ACS Style

Marta Coelho; Sara Silva; Eduardo Costa; Ricardo Pereira; António Rodrigues; José Teixeira; Manuela Pintado. Anthocyanin Recovery from Grape by-Products by Combining Ohmic Heating with Food-Grade Solvents: Phenolic Composition, Antioxidant, and Antimicrobial Properties. Molecules 2021, 26, 3838 .

AMA Style

Marta Coelho, Sara Silva, Eduardo Costa, Ricardo Pereira, António Rodrigues, José Teixeira, Manuela Pintado. Anthocyanin Recovery from Grape by-Products by Combining Ohmic Heating with Food-Grade Solvents: Phenolic Composition, Antioxidant, and Antimicrobial Properties. Molecules. 2021; 26 (13):3838.

Chicago/Turabian Style

Marta Coelho; Sara Silva; Eduardo Costa; Ricardo Pereira; António Rodrigues; José Teixeira; Manuela Pintado. 2021. "Anthocyanin Recovery from Grape by-Products by Combining Ohmic Heating with Food-Grade Solvents: Phenolic Composition, Antioxidant, and Antimicrobial Properties." Molecules 26, no. 13: 3838.

Journal article
Published: 17 June 2021 in Food and Bioproducts Processing
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Agro-food industries generate a huge amount of fruit and vegetable wastes. These residues are composed by structural parts (leaves, peels, pulps, seeds, roots and stems) after the extraction of their juices, and they are rich in bioactive compounds such polyphenols, protein, carbohydates, fibre, lignin, lipids and minerals. Therefore, these wastes constitute a source of bioactive compunds and their valorization leads to a circular economy in which industry and society benefit. Between the component of the residues, polyphenols compounds may contribute to prevent or treated cancer, neurodegenerative and cardiovascular diseases, among others. The aim of this work was the study of the potential therapeutic effect of fruit and vegetable extracts (peach, apple, cucumber and red pepper) obtained by ultrasounds, on different lines of cancer cells (colon, liver and breast) and on oxidative stress in a healthy colon. The results showed that extracts rich in polyphenols had an antiproliferativeeffect against tumor cells and their action was improved by encapsulation in maltodextrin. Encapsulation also increased the protection against oxidative stress in intestinal cells. This study opened the gate to use the extracts from fruit and vegetable wastes as pharmaceutical excipients, food additives, nutraceutical products or functional foods for therapeutic purposes and prevention of diseases related to oxidative stress.

ACS Style

Inés Mármol; Javier Quero; Raquel Ibarz; Pedro Ferreira-Santos; Jose A. Teixeira; Cristina M.R. Rocha; Marta Pérez-Fernández; Sandra García-Juiz; Jesús Osada; Olga Martín-Belloso; María Jesús Rodríguez-Yoldi. Valorization of agro-food by-products and their potential therapeutic applications. Food and Bioproducts Processing 2021, 128, 247 -258.

AMA Style

Inés Mármol, Javier Quero, Raquel Ibarz, Pedro Ferreira-Santos, Jose A. Teixeira, Cristina M.R. Rocha, Marta Pérez-Fernández, Sandra García-Juiz, Jesús Osada, Olga Martín-Belloso, María Jesús Rodríguez-Yoldi. Valorization of agro-food by-products and their potential therapeutic applications. Food and Bioproducts Processing. 2021; 128 ():247-258.

Chicago/Turabian Style

Inés Mármol; Javier Quero; Raquel Ibarz; Pedro Ferreira-Santos; Jose A. Teixeira; Cristina M.R. Rocha; Marta Pérez-Fernández; Sandra García-Juiz; Jesús Osada; Olga Martín-Belloso; María Jesús Rodríguez-Yoldi. 2021. "Valorization of agro-food by-products and their potential therapeutic applications." Food and Bioproducts Processing 128, no. : 247-258.

Journal article
Published: 13 May 2021 in LWT - Food Science and Technology
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Ohmic heating (OH) encompasses interesting benefits towards thermal processing. Envisaging an increasing relevance of soybean protein as an alternative non-animal protein, it is important to understand how OH can contribute to the quality and immunoreactivity of soybean-derived products. This study describes, for the first time, the impact of OH when applied at different electrical frequencies (50 Hz to 20 kHz) and moderate electric field intensities (up to 20 V/cm), on the leakage of metals from the electrodes and immunoreactivity aspects of soybean protein isolate (SPI). This was achieved by monitoring the occurrence of electrochemical reactions and evaluating IgG-binding capacity. OH performed at 50 Hz and 95 ºC induced significant alterations on the intrinsic fluorescence of SPI (p ≤ 0.05) and the release of detectable amounts of Fe/Ni, with a subsequent reduction of 36 % in the immunoreactivity of Gly m TI. The occurrence of non-thermal effects, as well as the interaction between protein and trace metals, may result in a partial blockage of protein epitopes, thus impairing specific antibody binding. These findings present novel information about the importance of OH parameters, such as electrical frequency and occurrence of electrochemical reactions, which can affect the structure and immunoreactivity of SPI fractions.

ACS Style

Ricardo N. Pereira; Rui M. Rodrigues; Luís Machado; Sara Ferreira; Joana Costa; Caterina Villa; Mariana P. Barreiros; Isabel Mafra; José A. Teixeira; António A. Vicente. Influence of ohmic heating on the structural and immunoreactive properties of soybean proteins. LWT - Food Science and Technology 2021, 148, 111710 .

AMA Style

Ricardo N. Pereira, Rui M. Rodrigues, Luís Machado, Sara Ferreira, Joana Costa, Caterina Villa, Mariana P. Barreiros, Isabel Mafra, José A. Teixeira, António A. Vicente. Influence of ohmic heating on the structural and immunoreactive properties of soybean proteins. LWT - Food Science and Technology. 2021; 148 ():111710.

Chicago/Turabian Style

Ricardo N. Pereira; Rui M. Rodrigues; Luís Machado; Sara Ferreira; Joana Costa; Caterina Villa; Mariana P. Barreiros; Isabel Mafra; José A. Teixeira; António A. Vicente. 2021. "Influence of ohmic heating on the structural and immunoreactive properties of soybean proteins." LWT - Food Science and Technology 148, no. : 111710.

Review
Published: 02 May 2021 in Polysaccharides
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Lignocellulosic residues have been receiving growing interest as a promising source of polysaccharides, which can be converted into a variety of compounds, ranging from biofuels to bioplastics. Most of these can replace equivalent products traditionally originated from petroleum, hence representing an important environmental advantage. Lignocellulosic materials are theoretically unlimited, cheaper and may not compete with food crops. However, the conversion of these materials to simpler sugars usually requires cellulolytic enzymes. Being still associated with a high cost of production, cellulases are commonly considered as one of the main obstacles in the economic valorization of lignocellulosics. This work provides a brief overview of some of the most studied strategies that can allow an important reduction of cellulases consumption, hence improving the economy of lignocellulosics conversion. Cellulases recycling is initially discussed regarding the main processes to recover active enzymes and the most important factors that may affect enzyme recyclability. Similarly, the potential of enzyme immobilization is analyzed with a special focus on the contributions that some elements of the process can offer for prolonged times of operation and improved enzyme stability and robustness. Finally, the emergent concept of consolidated bioprocessing (CBP) is also described in the particular context of a potential reduction of cellulases consumption.

ACS Style

Daniel Gomes; Joana Cunha; Elisa Zanuso; José Teixeira; Lucília Domingues. Strategies towards Reduction of Cellulases Consumption: Debottlenecking the Economics of Lignocellulosics Valorization Processes. Polysaccharides 2021, 2, 287 -310.

AMA Style

Daniel Gomes, Joana Cunha, Elisa Zanuso, José Teixeira, Lucília Domingues. Strategies towards Reduction of Cellulases Consumption: Debottlenecking the Economics of Lignocellulosics Valorization Processes. Polysaccharides. 2021; 2 (2):287-310.

Chicago/Turabian Style

Daniel Gomes; Joana Cunha; Elisa Zanuso; José Teixeira; Lucília Domingues. 2021. "Strategies towards Reduction of Cellulases Consumption: Debottlenecking the Economics of Lignocellulosics Valorization Processes." Polysaccharides 2, no. 2: 287-310.

Review article
Published: 15 April 2021 in Bioresource Technology
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Animal-based proteins are the most consumed worldwide given their well-balanced nutritional composition. However, the growing demand for animal proteins will not be sustainable due to their low conversion efficiency and high environmental footprint. Specific consumers’ dietary restrictions and modern trends emphasize the importance of finding alternative sustainable non-animal sources to meet future food (and, in particular, protein) global needs. Algal biomass is considered a relevant alternative, presenting advantages over terrestrial biomass such as higher growth rate, low water consumption, no competition for arable land, carbon–neutral emissions, and production of numerous bioactive compounds. This review provides an overview of recent research advances on algae as source of proteins, including production strategies from relevant protein-producing species. Particular emphasis will be given to algae protein current applications and forthcoming challenges of their use. Nutritional and functional aspects of algae biomass or its protein-enriched fractions will be overviewed.

ACS Style

Pedro Geada; Catarina Moreira; Maria Silva; Rafaela Nunes; Leandro Madureira; Cristina M.R. Rocha; Ricardo N. Pereira; António A. Vicente; José A. Teixeira. Algal proteins: Production strategies and nutritional and functional properties. Bioresource Technology 2021, 332, 125125 .

AMA Style

Pedro Geada, Catarina Moreira, Maria Silva, Rafaela Nunes, Leandro Madureira, Cristina M.R. Rocha, Ricardo N. Pereira, António A. Vicente, José A. Teixeira. Algal proteins: Production strategies and nutritional and functional properties. Bioresource Technology. 2021; 332 ():125125.

Chicago/Turabian Style

Pedro Geada; Catarina Moreira; Maria Silva; Rafaela Nunes; Leandro Madureira; Cristina M.R. Rocha; Ricardo N. Pereira; António A. Vicente; José A. Teixeira. 2021. "Algal proteins: Production strategies and nutritional and functional properties." Bioresource Technology 332, no. : 125125.

Journal article
Published: 22 March 2021 in Foods
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Plant extracts have been proposed as alternative biocides and antioxidants to be included in a variety of food products. In this work, to assess the potential of rosemary, lemon balm, basil, tarragon, sage, and spearmint to be used as food additives, the chemical profiles and bioactivities of such plant extracts were studied. Furthermore, to evaluate the influence of extraction methods and solvents on the chemical characteristics and bioactivities of the plant extracts, two extraction methods (solid-liquid and Soxhlet extraction) and two solvents (water and ethanol 70% (v/v)) were tested for each plant. Groupwise summary statistics were calculated by plant, extraction method, and solvent, and linear models were built to assess the main effects of those terms and their interactions on the chemical characteristics and bioactivities of the extracts. The results revealed that all factors—type of plant, extraction method and solvent—have influence on the chemical profile and antioxidant activity of the resultant extracts. Interactions between factors were also observed. Hydroethanolic Soxhlet extracts presented the least potential as biopreservatives due to their low phenolic content and reduced antioxidant capacity. Oppositely, aqueous Soxhlet extracts and hydroethanolic solid-liquid extracts showed high contents in phenolic compounds and high antioxidant activities. In particular, the hydroethanolic solid-liquid extracts of lemon balm, spearmint, and sage presented the highest phenolic and flavonoid contents, accompanied by a high antioxidant activity, and they revealed antimicrobial activity against four pathogens (S. enterica ser. Typhimurium, E. coli, L. monocytogenes and S. aureus). These results demonstrate the potential of these natural resources to be incorporated as bioactive preservatives in foods or their packaging.

ACS Style

Beatriz Silva; Vasco Cadavez; Pedro Ferreira-Santos; Maria Alves; Isabel Ferreira; Lillian Barros; José Teixeira; Ursula Gonzales-Barron. Chemical Profile and Bioactivities of Extracts from Edible Plants Readily Available in Portugal. Foods 2021, 10, 673 .

AMA Style

Beatriz Silva, Vasco Cadavez, Pedro Ferreira-Santos, Maria Alves, Isabel Ferreira, Lillian Barros, José Teixeira, Ursula Gonzales-Barron. Chemical Profile and Bioactivities of Extracts from Edible Plants Readily Available in Portugal. Foods. 2021; 10 (3):673.

Chicago/Turabian Style

Beatriz Silva; Vasco Cadavez; Pedro Ferreira-Santos; Maria Alves; Isabel Ferreira; Lillian Barros; José Teixeira; Ursula Gonzales-Barron. 2021. "Chemical Profile and Bioactivities of Extracts from Edible Plants Readily Available in Portugal." Foods 10, no. 3: 673.

Review
Published: 13 March 2021 in Fermentation
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Over the last decades, the constant growth of the world-wide industry has been leading to more and more concerns with its direct impact on greenhouse gas (GHG) emissions. Resulting from that, rising efforts have been dedicated to a global transition from an oil-based industry to cleaner biotechnological processes. A specific example refers to the production of bioethanol to substitute the traditional transportation fuels. Bioethanol has been produced for decades now, mainly from energy crops, but more recently, also from lignocellulosic materials. Aiming to improve process economics, the fermentation of very high gravity (VHG) mediums has for long received considerable attention. Nowadays, with the growth of multi-waste valorization frameworks, VHG fermentation could be crucial for bioeconomy development. However, numerous obstacles remain. This work initially presents the main aspects of a VHG process, giving then special emphasis to some of the most important factors that traditionally affect the fermentation organism, such as nutrients depletion, osmotic stress, and ethanol toxicity. Afterwards, some factors that could possibly enable critical improvements in the future on VHG technologies are discussed. Special attention was given to the potential of the development of new fermentation organisms, nutritionally complete culture media, but also on alternative process conditions and configurations.

ACS Style

Daniel Gomes; Mariana Cruz; Miriam de Resende; Eloízio Ribeiro; José Teixeira; Lucília Domingues. Very High Gravity Bioethanol Revisited: Main Challenges and Advances. Fermentation 2021, 7, 38 .

AMA Style

Daniel Gomes, Mariana Cruz, Miriam de Resende, Eloízio Ribeiro, José Teixeira, Lucília Domingues. Very High Gravity Bioethanol Revisited: Main Challenges and Advances. Fermentation. 2021; 7 (1):38.

Chicago/Turabian Style

Daniel Gomes; Mariana Cruz; Miriam de Resende; Eloízio Ribeiro; José Teixeira; Lucília Domingues. 2021. "Very High Gravity Bioethanol Revisited: Main Challenges and Advances." Fermentation 7, no. 1: 38.

Original research
Published: 11 March 2021 in Food and Bioprocess Technology
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Ohmic heating (OH) was evaluated as a post-harvest technology to improve chestnuts’ shelf-life (Castanea sativa Mill.) by controlling molds and insect larvae proliferation. Chestnuts were processed by OH at 35, 45, and 55 °C and compared with untreated fruits and the conventional hydrothermal technology (HT - 50 °C for 45 min), which is the process currently used by the chestnut industry. Shelf-life studies were carried out at different atmospheric conditions for 60 days: (i) 25 °C and 40% relative humidity (RH); (ii) 5 °C and 70% RH. The results show that the OH conducted at 55 °C (OH-55 °C), combined with storage at 5 °C, was more effective in controlling molds and larvae growth than the other treatments. Moreover, under these conditions, chestnuts’ shelf-life could be extended for 60 days without substantial changes in the fruits’ color and texture. After the OH-55 °C treatment, lower losses of some nutrients and vitamin C were registered compared to HT. This study demonstrates for the first time that OH has the potential to be used by the chestnut industry for the post-harvest disinfestation of this fruit.

ACS Style

Enrique Pino-Hernández; Ricardo N. Pereira; Lina F. Ballesteros; António A. Vicente; Luís Abrunhosa; José A. Teixeira. Effects of Moderate Electric Fields on the Post-harvest Preservation of Chestnuts. Food and Bioprocess Technology 2021, 14, 920 -934.

AMA Style

Enrique Pino-Hernández, Ricardo N. Pereira, Lina F. Ballesteros, António A. Vicente, Luís Abrunhosa, José A. Teixeira. Effects of Moderate Electric Fields on the Post-harvest Preservation of Chestnuts. Food and Bioprocess Technology. 2021; 14 (5):920-934.

Chicago/Turabian Style

Enrique Pino-Hernández; Ricardo N. Pereira; Lina F. Ballesteros; António A. Vicente; Luís Abrunhosa; José A. Teixeira. 2021. "Effects of Moderate Electric Fields on the Post-harvest Preservation of Chestnuts." Food and Bioprocess Technology 14, no. 5: 920-934.

Journal article
Published: 09 March 2021 in Foods
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Phenolic compounds are important bioactive compounds identified in prickly pear peel that have important antioxidant and antimicrobial properties. However, conventional thermal extraction methods may reduce their bioactivity, and technologies such as high pressure (HP) and ohmic heating (OH) may help preserve them. In this study, both technologies were analyzed, individually and combined (250/500 MPa; 40/70 °C; ethanol concentration 30/70%), and compared with Soxhlet with regard to total phenolics, flavonoids, and carotenoids as well as antioxidant (ABTS, DPPH, ORAC), DNA pro-oxidant, and antimicrobial (inhibition halos, minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), growth curves, and viable cells) activities of prickly pear peel extracts. Total phenolics extracted by each technology increased 103% (OH) and 98% (HP) with regard to Soxhlet, but the contents of total flavonoids and carotenoids were similar. Antioxidant activity increased with HP and OH (between 35% and 63%), and OH (70 °C) did not induce DNA degradation. The phenolic compound present in higher amounts was piscidic acid, followed by eucomic acid and citrate. In general, their extraction was significantly favored by HP and OH. Antimicrobial activity against 7 types of bacteria showed effective results only against S. aureus, S. enteritidis, and B. cereus. No synergetic or additive effect was observed for HP/OH.

ACS Style

Elisabete Alexandre; Marta Coelho; Kardelen Ozcan; Carlos Pinto; José Teixeira; Jorge Saraiva; Manuela Pintado. Emergent Technologies for the Extraction of Antioxidants from Prickly Pear Peel and Their Antimicrobial Activity. Foods 2021, 10, 570 .

AMA Style

Elisabete Alexandre, Marta Coelho, Kardelen Ozcan, Carlos Pinto, José Teixeira, Jorge Saraiva, Manuela Pintado. Emergent Technologies for the Extraction of Antioxidants from Prickly Pear Peel and Their Antimicrobial Activity. Foods. 2021; 10 (3):570.

Chicago/Turabian Style

Elisabete Alexandre; Marta Coelho; Kardelen Ozcan; Carlos Pinto; José Teixeira; Jorge Saraiva; Manuela Pintado. 2021. "Emergent Technologies for the Extraction of Antioxidants from Prickly Pear Peel and Their Antimicrobial Activity." Foods 10, no. 3: 570.

Journal article
Published: 07 March 2021 in Foods
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In times of pandemic and when sustainability is in vogue, the use of byproducts, such as fiber-rich tomato byproducts, can be an asset. There are still no studies on the impact of extraction methodologies and the gastrointestinal tract action on bioactive properties. Thus, this study used a solid fraction obtained after the conventional method (SFCONV) and a solid fraction after the ohmic method (SFOH) to analyze the effect of the gastrointestinal tract on bioactive compounds (BC) and bioactivities. Results showed that the SFOH presents higher total fiber than SFCONV samples, 62.47 ± 1.24–59.06 ± 0.67 g/100 g DW, respectively. Both flours present high amounts of resistant protein, representing between 11 and 16% of insoluble dietary fiber. Furthermore, concerning the total and bound phenolic compounds, the related antioxidant activity measured by 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical cation decolorization assay presented significantly higher values for SFCONV than SFOH samples (p < 0.05). The main phenolic compounds identified in the two flours were gallic acid, rutin, and p-coumaric acid, and carotenoids were lycopene, phytofluene, and lutein, all known as health promoters. Despite the higher initial values of SFCONV polyphenols and carotenoids, these BCs’ OH flours were more bioaccessible and presented more antioxidant capacity than SFCONV flours, throughout the simulated gastrointestinal tract. These results confirm the potential of ohmic heating to modify the bioaccessibility of tomato BC, enhancing their concentrations and improving their antioxidant capacity.

ACS Style

Marta Coelho; Tânia Ribeiro; Carla Oliveira; Patricia Batista; Pedro Castro; Ana Monforte; António Rodrigues; José Teixeira; Manuela Pintado. In Vitro Gastrointestinal Digestion Impact on the Bioaccessibility and Antioxidant Capacity of Bioactive Compounds from Tomato Flours Obtained after Conventional and Ohmic Heating Extraction. Foods 2021, 10, 554 .

AMA Style

Marta Coelho, Tânia Ribeiro, Carla Oliveira, Patricia Batista, Pedro Castro, Ana Monforte, António Rodrigues, José Teixeira, Manuela Pintado. In Vitro Gastrointestinal Digestion Impact on the Bioaccessibility and Antioxidant Capacity of Bioactive Compounds from Tomato Flours Obtained after Conventional and Ohmic Heating Extraction. Foods. 2021; 10 (3):554.

Chicago/Turabian Style

Marta Coelho; Tânia Ribeiro; Carla Oliveira; Patricia Batista; Pedro Castro; Ana Monforte; António Rodrigues; José Teixeira; Manuela Pintado. 2021. "In Vitro Gastrointestinal Digestion Impact on the Bioaccessibility and Antioxidant Capacity of Bioactive Compounds from Tomato Flours Obtained after Conventional and Ohmic Heating Extraction." Foods 10, no. 3: 554.

Review
Published: 02 March 2021 in Foods
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Seaweeds are a renewable natural source of valuable macro and micronutrients that have attracted the attention of the scientists in the last years. Their medicinal properties were already recognized in the ancient traditional Chinese medicine, but only recently there has been a considerable increase in the study of these organisms in attempts to demonstrate their health benefits. The extraction process and conditions to be used for the obtention of value-added compounds from seaweeds depends mainly on the desired final product. Thermochemical conversion of seaweeds, using high temperatures and solvents (including water), to obtain high-value products with more potential applications continues to be an industrial practice, frequently with adverse impact on the environment and products’ functionality. However more recently, alternative methods and approaches have been suggested, searching not only to improve the process performance, but also to be less harmful for the environment. A biorefinery approach display a valuable idea of solving economic and environmental drawbacks, enabling less residues production close to the much recommended zero waste system. The aim of this work is to report about the new developed methods of seaweeds extractions and the potential application of the components extracted.

ACS Style

Gabriela Matos; Sara Pereira; Zlatina Genisheva; Ana Gomes; José Teixeira; Cristina Rocha. Advances in Extraction Methods to Recover Added-Value Compounds from Seaweeds: Sustainability and Functionality. Foods 2021, 10, 516 .

AMA Style

Gabriela Matos, Sara Pereira, Zlatina Genisheva, Ana Gomes, José Teixeira, Cristina Rocha. Advances in Extraction Methods to Recover Added-Value Compounds from Seaweeds: Sustainability and Functionality. Foods. 2021; 10 (3):516.

Chicago/Turabian Style

Gabriela Matos; Sara Pereira; Zlatina Genisheva; Ana Gomes; José Teixeira; Cristina Rocha. 2021. "Advances in Extraction Methods to Recover Added-Value Compounds from Seaweeds: Sustainability and Functionality." Foods 10, no. 3: 516.

Journal article
Published: 22 February 2021 in International Journal of Biological Macromolecules
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This work aimed to evaluate the potential of chitosan/cellulose nanocrystals (CNC) films to be used as active pads for meat packages to prolong its shelf-life and preserve its properties over time. Several CNC concentrations (5, 10, 25, and 50 wt%) were tested and the films were produced by solvent casting. The developed samples were characterized by ATR-FTIR, TGA, FESEM, and XRD. The transparency, antimicrobial, barrier and mechanical properties were also assessed. Finally, the films' ability to prolong food shelf-life was studied in real conditions using chicken meat. CNC incorporation improved the thermal stability and the oxygen barrier while the water vapor permeability was maintained. An enhancement of mechanical properties was also observed by the increase in tensile strength and Young's modulus in chitosan/CNC films. These films demonstrated bactericidal effect against Gram-positive and Gram-negative bacteria and fungicidal activity against Candida albicans. Lastly, chitosan-based films decreased the growth of Pseudomonas and Enterobacteriaceae bacteria in meat during the first days of storage compared to commercial membranes, while chitosan/CNC films reduced the total volatile basic nitrogen (TVB-N), indicating their efficiency in retarding meat's spoilage under refrigeration conditions. This work highlights the great potential of natural-based films to act as green alternatives for food preservation.

ACS Style

Sofia M. Costa; Diana P. Ferreira; Pilar Teixeira; Lina F. Ballesteros; José A. Teixeira; Raul Fangueiro. Active natural-based films for food packaging applications: The combined effect of chitosan and nanocellulose. International Journal of Biological Macromolecules 2021, 177, 241 -251.

AMA Style

Sofia M. Costa, Diana P. Ferreira, Pilar Teixeira, Lina F. Ballesteros, José A. Teixeira, Raul Fangueiro. Active natural-based films for food packaging applications: The combined effect of chitosan and nanocellulose. International Journal of Biological Macromolecules. 2021; 177 ():241-251.

Chicago/Turabian Style

Sofia M. Costa; Diana P. Ferreira; Pilar Teixeira; Lina F. Ballesteros; José A. Teixeira; Raul Fangueiro. 2021. "Active natural-based films for food packaging applications: The combined effect of chitosan and nanocellulose." International Journal of Biological Macromolecules 177, no. : 241-251.

Paper
Published: 13 February 2021 in Food & Function
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Analysis of the physicochemical composition and thermal properties of the flour derived from unripe Dominico-Hartón plantain pulp for design of a process for the production of IMO syrup.

ACS Style

James A. Gómez; Enrique José Gregorio Pino Hernández; Luís Abrunhosa; Luis G. Matallana; Óscar J. Sánchez; José A. Teixeira; Clarisse Nobre. Valorisation of rejected unripe plantain fruits of Musa AAB Simmonds: from nutritional characterisation to the conceptual process design for prebiotic production. Food & Function 2021, 12, 3009 -3021.

AMA Style

James A. Gómez, Enrique José Gregorio Pino Hernández, Luís Abrunhosa, Luis G. Matallana, Óscar J. Sánchez, José A. Teixeira, Clarisse Nobre. Valorisation of rejected unripe plantain fruits of Musa AAB Simmonds: from nutritional characterisation to the conceptual process design for prebiotic production. Food & Function. 2021; 12 (7):3009-3021.

Chicago/Turabian Style

James A. Gómez; Enrique José Gregorio Pino Hernández; Luís Abrunhosa; Luis G. Matallana; Óscar J. Sánchez; José A. Teixeira; Clarisse Nobre. 2021. "Valorisation of rejected unripe plantain fruits of Musa AAB Simmonds: from nutritional characterisation to the conceptual process design for prebiotic production." Food & Function 12, no. 7: 3009-3021.

Journal article
Published: 04 February 2021 in Foods
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Polyphenolic extracts from pine bark have reported different biological actions and promising beneficial effects on human health. However, its susceptibility to environmental stresses (temperature, storage, etc.) and physiological human conditions prequires the development of efficient protection mechanisms to allow effective delivering of functionality. The aim of this work was to encapsulate pine bark extract rich phenolic compounds by spray-drying using maltodextrin, and understand the influence of encapsulation on the antioxidant and antimicrobial activity and bioaccessibility of phenolic compounds during gastrointestinal digestion. The optimized process conditions allowed good encapsulation efficiency of antioxidant phenolic compounds. The microencapsulation was effective in protecting those compounds during gastrointestinal conditions, controlling their delivery and enhancing its health benefits, decreasing the production of reactive oxygen species implicated in the process of oxidative stress associated with some pathologies. Finally, this encapsulation system was able to protect these extracts against acidic matrices, making the system suitable for the nutritional enrichment of fermented foods or fruit-based beverages, providing them antimicrobial protection, because the encapsulated extract was effective against Listeria innocua. Overall, the designed system allowed protecting and appropriately delivering the active compounds, and may find potential application as a natural preservative and/or antioxidant in food formulations or as bioactive ingredient with controlled delivery in pharmaceuticals or nutraceuticals.

ACS Style

Pedro Ferreira-Santos; Raquel Ibarz; Jean-Michel Fernandes; Ana Pinheiro; Cláudia Botelho; Cristina Rocha; José Teixeira; Olga Martín-Belloso. Encapsulated Pine Bark Polyphenolic Extract during Gastrointestinal Digestion: Bioaccessibility, Bioactivity and Oxidative Stress Prevention. Foods 2021, 10, 328 .

AMA Style

Pedro Ferreira-Santos, Raquel Ibarz, Jean-Michel Fernandes, Ana Pinheiro, Cláudia Botelho, Cristina Rocha, José Teixeira, Olga Martín-Belloso. Encapsulated Pine Bark Polyphenolic Extract during Gastrointestinal Digestion: Bioaccessibility, Bioactivity and Oxidative Stress Prevention. Foods. 2021; 10 (2):328.

Chicago/Turabian Style

Pedro Ferreira-Santos; Raquel Ibarz; Jean-Michel Fernandes; Ana Pinheiro; Cláudia Botelho; Cristina Rocha; José Teixeira; Olga Martín-Belloso. 2021. "Encapsulated Pine Bark Polyphenolic Extract during Gastrointestinal Digestion: Bioaccessibility, Bioactivity and Oxidative Stress Prevention." Foods 10, no. 2: 328.