This work aimed to evaluate the physical-chemical characteristics of pork from a local breed （Portuguese black pork called Preto Alentejano） and a commercial breed. Sixteen animals were used, 4 females and 4 males f...This work aimed to evaluate the physical-chemical characteristics of pork from a local breed （Portuguese black pork called Preto Alentejano） and a commercial breed. Sixteen animals were used, 4 females and 4 males from each breed. Animals had 80-100 kg of live weight. The longissimus muscle between the 5th thoracic vertebra and the 10th lumbar vertebra was used in the analysis. Samples were analysed for protein, fat, pigments, ashes, dry mater, water-holding capacity, and texture. Results of fat and pigments contents indicate signiifcant （P〈0.05 and P〈0.01） differences for all treatments. For protein, ashes, dry mater, water-holding capacity and texture, no signiifcant differences were found for sex. In the analysis of fatty acids composition, ten were detected, being the main ones C16：0, C18：0, C16：1, C18：1, C18：2. There was a predominance of monounsaturated fatty acids （MUFA）, followed by saturated （SFA） and polyunsaturated （PUFA）. Differences were signiifcant for sex （P〈0.01） and breed （P〈0.01）. Preto Alentejano breed and females presented the higher percentages of SFA （P〈0.01） and MUFA （P〈0.001） fatty acids. Differences between breeds might be due to breed production system and feed differences.展开更多
Our blue planet is made of atmosphere,hydrosphere,lithosphere and biosphere,these four layers are interdependence and interaction,which effect the environment and life on the planet.In these four layers,the hydrospher...Our blue planet is made of atmosphere,hydrosphere,lithosphere and biosphere,these four layers are interdependence and interaction,which effect the environment and life on the planet.In these four layers,the hydrosphere is mainly associated with the ocean which is crucial to the human survival and development,due to the difference heat capacities be-展开更多
Nowadays,food security is a global concern and a great scientific challenge.Agro-industrial by-products can be used as potential ingredients of innovative food products,contributing to solve this societal demand.By-pr...Nowadays,food security is a global concern and a great scientific challenge.Agro-industrial by-products can be used as potential ingredients of innovative food products,contributing to solve this societal demand.By-products of high specialty oils processing,for instance,have remarkable nutritional and organoleptic properties.Accordingly,the partially delipidified almond flour(PDAF)remaining from almond oil extraction,was used as an alternative ingredient in a highly appreciated almond-based cookie(“almendrados”).For comparison purposes,four different“almendrados”formulations(one industrial,two with PDAF,and one with whole almond flour),were compared regarding nutritional composition,vitamin E and fatty acids profiles.To assess the cookie sensory properties,seventy-four consumers evaluated“appearance”,“taste”,“sweetness”,“crunchiness”,“hardness”,“overall quality”using adequate hedonic scales.Fat and protein levels showed significant differences among industrial and the other three samples.Cookies with PDAF presented similar tocopherols and fatty acids to the traditional(more expensive)formulation,besides reaching the highest scores on“appearance”,“sweetness”,“hardness”,“overall quality”and“buying predisposition”parameters.Accordingly,the incorporation of PDAF might represent an effective way of adding value to an industrial by-product,while providing a pleasant novel cookie formulation.展开更多
This work had an objective to evaluate the sensory quality of two categories of pork meat from a commercial pork meat and a selected meat from the Portuguese black pork (Preto Alentejano breed). Sixteen animals were u...This work had an objective to evaluate the sensory quality of two categories of pork meat from a commercial pork meat and a selected meat from the Portuguese black pork (Preto Alentejano breed). Sixteen animals were used, 8 females and 8 males from each breed. Animals had 80 - 100 kg of live weight. The longissimus muscle between the 5th thoracic vertebra and the 10th lumbar vertebra was used in the analysis. Sensory analysis was performed by a trained taste panel of 10 elements, in 5 sessions. All evaluation conditions were standardized, and the attributes studied were odor intensity, toughness, juiciness and flavor intensity. The taste panel found differences mainly between breeds. The panellists scored Preto Alentejano meat as being juicier, tenderer, and with richer taste than Commercial meat. The higher juiciness score of Preto Alentejano meat was probably attributable to the higher intramuscular fat content compared with Commercial meat. The Commercial pork was characterized mainly by high toughness.展开更多
Pine-fruit shell (PFS) is a lignocellulosic residue derived from the fruit of Araucaria angustifolia, a coniferoustree native of South America, part of a whole vegetation of the Atlantic Forest, found in the South and...Pine-fruit shell (PFS) is a lignocellulosic residue derived from the fruit of Araucaria angustifolia, a coniferoustree native of South America, part of a whole vegetation of the Atlantic Forest, found in the South and Southwestof Brazil. In this work PFS will be characterized and used in the production of PFS-based polyols throughoxypropylation. Three series were chosen (PFS/propylene oxide (PO) (w/v, g/mL) of 30/70, 20/80 and 10/90)with four catalyst levels (5%, 10%, 15% and 20%, (w/w, PFS based)). Oxypropylation occurred at moderateconditions of temperature, pressure and time giving rise to liquid polyols with a homopolymer content (PPO)ranging from 4-65%, a hydroxyl number (IOH) between 257-605 mg KOH/g and viscosities (V) varying from0.76 Pa.s to 373.90 Pa.s (20°C) for the series 20/80 and 10/90, while for the series 30/70, the viscosity reachedvalues higher than 500 Pa.s, 20°C. The unreacted PFS (UR) varied between 3.6% and 77.4% (PFS-basis). Afterthe PFS-based polyols production and characterization, a principal component analysis (PCA) was performed inorder to evaluate the established interactions between the used formulation variables and the obtained polyolproperties. The PCA analysis allowed to clarify the interactions between PFS and PO contents and the finalbiopolyol properties (PPO, IOH, V and UR). This approach showed to be a simple method to rationally analyzethe influence of the input formulation variables on the final polyol properties.展开更多
This study evaluated the effect of enriched artemia nauplii with commercial probiotic for angelfish larvae determining growth perfomance,survival and modulation of the intestinal microbiota.Therefore,it experiment occ...This study evaluated the effect of enriched artemia nauplii with commercial probiotic for angelfish larvae determining growth perfomance,survival and modulation of the intestinal microbiota.Therefore,it experiment occurred in completely randomized design with five treatments(T1-0.0,T2-1.5,T3-3.0,T4-4.5 and T5-6.0g of commercial probiotic)and four replaces during 20 days.After larvaculture,post larvae passed by biometric procedures to determine productive performance and then microbiological analysis.Occurred reduction of total heterotrophic bacteria while increased lactic acid bacteria in the intestinal tract from the post larvae for treatments T3,T4 and T5.The commercial probiotic also increased the survival and performance as final weight,weight gain and specific growth rate.For these reasons,the use of 3g of commercial probiotic promotes greater performance and intestinal modulation for angelfish larvae.展开更多
Antimicrobial resistance is a major global health concern,threatening the effective prevention and treatment of infections caused by microorganisms.These factors boosted the study of safe and green alternatives,with h...Antimicrobial resistance is a major global health concern,threatening the effective prevention and treatment of infections caused by microorganisms.These factors boosted the study of safe and green alternatives,with hydrosols,the by-products of essential oils extraction,emerging as promising natural antimicrobial agents.In this context,four hydrosols obtained from Cupressus leylandii A.B.Jacks&Dallim,Eucalyptus globulus Labill.,Aloysia citrodora Paláu and Melissa officinalis L.were studied.Their chemical composition comprises neral,geranial,1,8-cineole,terpinen-4-ol,and oplopanonyl acetate,compounds with recognised antimicrobial activity.Concerning antimicrobial activity,significant differences were found using different hydrosol concentrations(10-20%v/v)in comparison to a control(without hydrosol),showing the potential of the tested hydrosols to inhibit the microbial growth of Escherichia coli,Staphylococcus aureus,and Candida albicans.A.citrodora hydrosol was the most effective one,inhibiting 90%of E.coli growth and 80%of C.albicans growth,for both hydrosol concentrations(p<0.0001).With hydrosol concentration increase,it was possible to observe an improved antimicrobial activity with significant reductions(p<0.0001).The findings of this work indicate the viability of reusing and valuing the hydrosols,encouraging the development of green applications for different fields(e.g.,food,agriculture,pharmaceuticals,and cosmetics).展开更多
Incorrect discard of oil used by fishing ship in the brazilian north region has become a common activity.Despite the possible hazard to the aquatic organisms,still missing scientific data about their toxicity.Thus,thi...Incorrect discard of oil used by fishing ship in the brazilian north region has become a common activity.Despite the possible hazard to the aquatic organisms,still missing scientific data about their toxicity.Thus,this study aimed to evaluate the stress and lethality caused by lubricant oil(FSAOLU)on fish Hyphessobrycon eques.Therefore,it was used six different concentration diluted in water(0,22,24,26,28,30 and 32%of oil)and three replaces during 96 hours.At the end or during the experiment(with dying fish),it was collected blood samples(cutting the caudal fin)to determine physiological changes.The FSAOLU showed mean lethal dose(LD50-96h)of 27.36%,classified as toxic causing alterations in glucose values from the 26%.The greater dilution of FSAOLU(32%)increased 115%in glucose values when compared to the control.Thus,lubricant oil when discarded in water,it present hazard to the aquatic organisms causing stress and mortality for fish being necessary adequate management to discard of this residue.展开更多
1.Introduction Functional foods have a nutritive value and appearance similar to conventional foods,but they bring additional health-promoting effects and/or disease-preventing capabilities when consumed as part of a ...1.Introduction Functional foods have a nutritive value and appearance similar to conventional foods,but they bring additional health-promoting effects and/or disease-preventing capabilities when consumed as part of a varied daily diet.These can occur naturally or be developed through processing or agro-biotechnological strategies.However,modified or not,they must always be safe,without any consideration of a trade-off between health benefit and health risk(Pinela et al.,2016).Nowadays,processing and preserving functional foods,whether solid or liquid,is a major scientific challenge since the factors involved can lead to the degradation of micronutrients and bioactive compounds and affect physicochemical parameters.展开更多
Suaeda fruticosa is an edible medicinal species belonging to the Amaranthaceae (Chenopodiaceae) family widely distributed in the Mediterranean regions, especially in Tunisia. This species shoots change their colour fr...Suaeda fruticosa is an edible medicinal species belonging to the Amaranthaceae (Chenopodiaceae) family widely distributed in the Mediterranean regions, especially in Tunisia. This species shoots change their colour from green to red-violet along the different seasons, being an interesting matrix to study for its chemical composition. Therefore, in a ground-breaking study, the hydromethanolic extracts of green and red-violet Tunisian S. fruticosa shoots were profiled for their individual phenolic compounds and betalains by High Performance Liquid Chromatography coupled with a Diode-Array Detector and Mass Spectrometry by Electrospray Ionization (HPLC-DAD/ESI-MS), and the in vitro antioxidant, antibacterial, and hepatotoxic properties were also assessed. The obtained results revealed that the hydromethanolic extracts contain interesting levels of phenolic compounds especially O-glycosylated and acylated flavonoids, while betacyanins were the main betalain compounds found. As expected, red-violet shoots were richer in phenolic compounds (45.5 ± 0.2 mg/g extract) and betalains (33.3 ± 0.2 mg/g extract) than greener shoots. Flavonoid/betalains rich extracts presented lower EC50 values for ABTS+, DPPH, and TBARS;as also lower MIC values against Gram-positive bacteria. This study showed that the wild halophyte growing in a hard environment, were drought and salinity are dominant, is an important source of flavonoids and betanin, important molecules that can find application in different industries, given the constant demands for natural bioactives and colouring compounds. Overall, these natural compounds may be valorised and further investigated to validate their potential as functional ingredients.展开更多
Considering the annual waste in the food sector that occurs throughout the value chain,it is important to establish strategic measures to reduce,value and reintroduce them into the industrial sector.Additionally,the c...Considering the annual waste in the food sector that occurs throughout the value chain,it is important to establish strategic measures to reduce,value and reintroduce them into the industrial sector.Additionally,the constant search for the development of sustainable strategies to promote safe and healthy products for consumers has gained great prominence.Biowastes from fruits and vegetables present in their composition an excellent source of compounds of interest,which can be reused in different technological routes,providing added value in the industrial,socioeconomic and therapeutic sectors.In particular,the phenolic compounds present in fruit and vegetable biowastes,have bioactive and preservative characteristics that are excellent candidates for the development of natural ingredients that can be substitutes for synthetic preservatives.As the list of identified phenolic compounds is extensive and accessible,the interest in these compounds is gaining more and more prominence,since the use of ingredients of synthetic origin is being delayed by actions harmful to the health of the consumer.Phenolic compounds,in addition to having preservative capacity,such as antioxidant and antimicrobial capacity,are also known for their anti-inflammatory,anticancer,antidiabetic,antiallergic and other biological properties,which increases the interest in their use in functional and nutraceutical preparations.Based on this,this review gathers information on the impacts that the exacerbated generation of fruit and vegetable waste can generate in the environmental,economic and social sectors,as well as lists different ways of reusing these wastes,highlighting the characteristics of phenolic compounds.展开更多
In this study,different microbial strains,as single and mixed-cultures,were used to ferment the pate olive cake(POC),a by-product of olive oil processing.In particular,strains belonging to Candida boidinii,Wickerhamom...In this study,different microbial strains,as single and mixed-cultures,were used to ferment the pate olive cake(POC),a by-product of olive oil processing.In particular,strains belonging to Candida boidinii,Wickerhamomyces anomalus and Lactiplantibacillus plantarum were used.The fermentation was carried out on diluted(3:2)POC without and with glucose(2%w/v)addition.Furthermore,phenolic compounds were monitored during fermentation in POC added with glucose differetly inoculated and the microbial community,at the end of fermentation,was evaluated by Next Generation Sequencing(NGS)techniques.Data highlighted that inoculated samples showed an hydroxytyrosol content higher than the un-inoculated controls.In particular,during fermentation the sample inoculated with C.boidinii,both in single and in mixed culture together with L.plantarum,increased the hydroxytyrosol content by 275 and 261 mg/L,respectively,after 8 days,to reach the highest content at the end of fermentation.Metagenomic analysis revealed a low abundance of 16S ribosomal RNA genes and fungal ITS in all samples at any sampling times.Furthermore,at the end of fermentation,all samples exhibited a different bacterial community with a decrease in acetic acid bacteria and an increase in Lactobacillaceae biodiversity.Finally,no effect was detected in any samples on fungal metagenomic profile,where Dipodascus geotrichum was found dominant both at initial and final fermentation.In conclusion,the present study confirmed that selected cultures can drive the fermentation and have an impact on the phenolic profile.展开更多
The nutritional composition and bioactive properties of roots and rhizomes of Asparagus stipularis were evaluated.Antioxidant activity of extracts obtained by infusion was evaluated using free radicals scavenging and ...The nutritional composition and bioactive properties of roots and rhizomes of Asparagus stipularis were evaluated.Antioxidant activity of extracts obtained by infusion was evaluated using free radicals scavenging and reducing power methods.Porcine liver primary cell was used to check the hepatotoxicity of infusions.Results revealed that Asparagus samples are likely a source of nutrients,such as dietary fibre and essential fatty acids.HPLC-DAD-ESI/MS characterization of infusions allowed the identification and quantitation of 7 phenolic compounds,all hydroxycinnamoyl derivatives,with caffeic acid as the most abundant.Roots infusion contained the highest amounts of these compounds.It also exhibited the highest antioxidant activity in all assays,with EC_(50) values of 0.44±0.01,0.98±0.03 and 0.64±0.01 mg/mL for DPPH,ABTS and FRAP assays,respectively,with no toxicity towards PLP2 primary cell cultures(GI_(50)>400μg/mL).PLGA nanoparticles loaded with root extract were prepared using solvent-evaporation double emulsion method.Nanoparticles size was about 260 nm and a polydispersity index around 0.1,with a zeta potential of about-36 mV,as well as a good encapsulation efficiency of approximately 83%.Their morphology was analysed by SEM and spherical polymeric nanoparticles with a smooth surface were observed.FTIR and DSC were also performed,which allowed corroborating the efficacy of the encapsulation and to confirm the production of a stable and robust system to load Asparagus extracts.The developed nanoparticles are expected to be used as delivery systems for bioactive compounds of A.stipularis and they could be used as an innovative dietary supplement.展开更多
Bioactive compounds in food and beverages,including fruit juices,are susceptible to degradation or oxidation during processing and storage.This vulnerability can lead to a reduction in nutritional value and overall qu...Bioactive compounds in food and beverages,including fruit juices,are susceptible to degradation or oxidation during processing and storage.This vulnerability can lead to a reduction in nutritional value and overall quality of the products.The objective of this research is to explore the potential of encapsulation techniques in preserving and enhancing the nutritional value of fruit juices.The encapsulation of natural compounds,enzymes,and probiotics is seen as a promising approach to fortifying fruit juices,improving their preservation and processing of these encap-sulated natural compounds as additives in food packaging.The study involves a comprehensive review of various encapsulation techniques and materials used for encapsulating bioactive compounds.It also investigates the cur-rent applications of encapsulated natural products in the preservation of food and beverages.The encapsulation of bioactive compounds has shown the potential in improving the nutritional value and functional properties of fruit juice products and foods.It has also been found to enhance the preservation and processing of these products,contributing to their overall quality and safety.Encapsulation techniques offer a promising avenue for revolutionizing the fruit juice industry by enhancing the nutritional value and shelf life of products.They also present an opportunity for the development of more functional food products.Despite the promising results,more research is needed to fully understand the mechanisms of encapsulation,determine the optimal conditions for encapsulating different ingre-dients,and assess the effects of encapsulation on the quality and safety of fruit juices.Future studies should focus on these areas to further advance the application of encapsulation techniques in the food and beverage industry.展开更多
文摘This work aimed to evaluate the physical-chemical characteristics of pork from a local breed （Portuguese black pork called Preto Alentejano） and a commercial breed. Sixteen animals were used, 4 females and 4 males from each breed. Animals had 80-100 kg of live weight. The longissimus muscle between the 5th thoracic vertebra and the 10th lumbar vertebra was used in the analysis. Samples were analysed for protein, fat, pigments, ashes, dry mater, water-holding capacity, and texture. Results of fat and pigments contents indicate signiifcant （P〈0.05 and P〈0.01） differences for all treatments. For protein, ashes, dry mater, water-holding capacity and texture, no signiifcant differences were found for sex. In the analysis of fatty acids composition, ten were detected, being the main ones C16：0, C18：0, C16：1, C18：1, C18：2. There was a predominance of monounsaturated fatty acids （MUFA）, followed by saturated （SFA） and polyunsaturated （PUFA）. Differences were signiifcant for sex （P〈0.01） and breed （P〈0.01）. Preto Alentejano breed and females presented the higher percentages of SFA （P〈0.01） and MUFA （P〈0.001） fatty acids. Differences between breeds might be due to breed production system and feed differences.
文摘Our blue planet is made of atmosphere,hydrosphere,lithosphere and biosphere,these four layers are interdependence and interaction,which effect the environment and life on the planet.In these four layers,the hydrosphere is mainly associated with the ocean which is crucial to the human survival and development,due to the difference heat capacities be-
基金The work was supported by UID/QUI/50006/2019 and UID/AGR/00690/2019 with funding from FCT/MCTES.J.C.M.Barreira is grateful for his CEEC contract.M.Antónia Nunes(SFRH/BD/130131/2017)F.B.Pimentel(SFRH/BD/109042/2015)thank FCT and European Social Fund through Programa Operacional Capital Humano.
文摘Nowadays,food security is a global concern and a great scientific challenge.Agro-industrial by-products can be used as potential ingredients of innovative food products,contributing to solve this societal demand.By-products of high specialty oils processing,for instance,have remarkable nutritional and organoleptic properties.Accordingly,the partially delipidified almond flour(PDAF)remaining from almond oil extraction,was used as an alternative ingredient in a highly appreciated almond-based cookie(“almendrados”).For comparison purposes,four different“almendrados”formulations(one industrial,two with PDAF,and one with whole almond flour),were compared regarding nutritional composition,vitamin E and fatty acids profiles.To assess the cookie sensory properties,seventy-four consumers evaluated“appearance”,“taste”,“sweetness”,“crunchiness”,“hardness”,“overall quality”using adequate hedonic scales.Fat and protein levels showed significant differences among industrial and the other three samples.Cookies with PDAF presented similar tocopherols and fatty acids to the traditional(more expensive)formulation,besides reaching the highest scores on“appearance”,“sweetness”,“hardness”,“overall quality”and“buying predisposition”parameters.Accordingly,the incorporation of PDAF might represent an effective way of adding value to an industrial by-product,while providing a pleasant novel cookie formulation.
文摘This work had an objective to evaluate the sensory quality of two categories of pork meat from a commercial pork meat and a selected meat from the Portuguese black pork (Preto Alentejano breed). Sixteen animals were used, 8 females and 8 males from each breed. Animals had 80 - 100 kg of live weight. The longissimus muscle between the 5th thoracic vertebra and the 10th lumbar vertebra was used in the analysis. Sensory analysis was performed by a trained taste panel of 10 elements, in 5 sessions. All evaluation conditions were standardized, and the attributes studied were odor intensity, toughness, juiciness and flavor intensity. The taste panel found differences mainly between breeds. The panellists scored Preto Alentejano meat as being juicier, tenderer, and with richer taste than Commercial meat. The higher juiciness score of Preto Alentejano meat was probably attributable to the higher intramuscular fat content compared with Commercial meat. The Commercial pork was characterized mainly by high toughness.
文摘Pine-fruit shell (PFS) is a lignocellulosic residue derived from the fruit of Araucaria angustifolia, a coniferoustree native of South America, part of a whole vegetation of the Atlantic Forest, found in the South and Southwestof Brazil. In this work PFS will be characterized and used in the production of PFS-based polyols throughoxypropylation. Three series were chosen (PFS/propylene oxide (PO) (w/v, g/mL) of 30/70, 20/80 and 10/90)with four catalyst levels (5%, 10%, 15% and 20%, (w/w, PFS based)). Oxypropylation occurred at moderateconditions of temperature, pressure and time giving rise to liquid polyols with a homopolymer content (PPO)ranging from 4-65%, a hydroxyl number (IOH) between 257-605 mg KOH/g and viscosities (V) varying from0.76 Pa.s to 373.90 Pa.s (20°C) for the series 20/80 and 10/90, while for the series 30/70, the viscosity reachedvalues higher than 500 Pa.s, 20°C. The unreacted PFS (UR) varied between 3.6% and 77.4% (PFS-basis). Afterthe PFS-based polyols production and characterization, a principal component analysis (PCA) was performed inorder to evaluate the established interactions between the used formulation variables and the obtained polyolproperties. The PCA analysis allowed to clarify the interactions between PFS and PO contents and the finalbiopolyol properties (PPO, IOH, V and UR). This approach showed to be a simple method to rationally analyzethe influence of the input formulation variables on the final polyol properties.
文摘This study evaluated the effect of enriched artemia nauplii with commercial probiotic for angelfish larvae determining growth perfomance,survival and modulation of the intestinal microbiota.Therefore,it experiment occurred in completely randomized design with five treatments(T1-0.0,T2-1.5,T3-3.0,T4-4.5 and T5-6.0g of commercial probiotic)and four replaces during 20 days.After larvaculture,post larvae passed by biometric procedures to determine productive performance and then microbiological analysis.Occurred reduction of total heterotrophic bacteria while increased lactic acid bacteria in the intestinal tract from the post larvae for treatments T3,T4 and T5.The commercial probiotic also increased the survival and performance as final weight,weight gain and specific growth rate.For these reasons,the use of 3g of commercial probiotic promotes greater performance and intestinal modulation for angelfish larvae.
基金Financial support through national funds FCT/MCTES(PIDDAC)to LSRE-LCM(UIDB/50020/2020 and UIDP/00690/2020)ALiCE(LA/P/0045/2020)+4 种基金CIMO(UIDB/00690/2020 and UIDP/00690/2020)SusTEC(LA/P/0007/2021)FCT for the SFRH/BD/148124/2019 Heloísa Helena Scorsato de Almeida research grantPedro Crugeira thanks OleaChain(NORTE-06-3559-FSE14000188)for his research contractGreenHealth project(Norte-01-0145-FEDER-000042)。
文摘Antimicrobial resistance is a major global health concern,threatening the effective prevention and treatment of infections caused by microorganisms.These factors boosted the study of safe and green alternatives,with hydrosols,the by-products of essential oils extraction,emerging as promising natural antimicrobial agents.In this context,four hydrosols obtained from Cupressus leylandii A.B.Jacks&Dallim,Eucalyptus globulus Labill.,Aloysia citrodora Paláu and Melissa officinalis L.were studied.Their chemical composition comprises neral,geranial,1,8-cineole,terpinen-4-ol,and oplopanonyl acetate,compounds with recognised antimicrobial activity.Concerning antimicrobial activity,significant differences were found using different hydrosol concentrations(10-20%v/v)in comparison to a control(without hydrosol),showing the potential of the tested hydrosols to inhibit the microbial growth of Escherichia coli,Staphylococcus aureus,and Candida albicans.A.citrodora hydrosol was the most effective one,inhibiting 90%of E.coli growth and 80%of C.albicans growth,for both hydrosol concentrations(p<0.0001).With hydrosol concentration increase,it was possible to observe an improved antimicrobial activity with significant reductions(p<0.0001).The findings of this work indicate the viability of reusing and valuing the hydrosols,encouraging the development of green applications for different fields(e.g.,food,agriculture,pharmaceuticals,and cosmetics).
文摘Incorrect discard of oil used by fishing ship in the brazilian north region has become a common activity.Despite the possible hazard to the aquatic organisms,still missing scientific data about their toxicity.Thus,this study aimed to evaluate the stress and lethality caused by lubricant oil(FSAOLU)on fish Hyphessobrycon eques.Therefore,it was used six different concentration diluted in water(0,22,24,26,28,30 and 32%of oil)and three replaces during 96 hours.At the end or during the experiment(with dying fish),it was collected blood samples(cutting the caudal fin)to determine physiological changes.The FSAOLU showed mean lethal dose(LD50-96h)of 27.36%,classified as toxic causing alterations in glucose values from the 26%.The greater dilution of FSAOLU(32%)increased 115%in glucose values when compared to the control.Thus,lubricant oil when discarded in water,it present hazard to the aquatic organisms causing stress and mortality for fish being necessary adequate management to discard of this residue.
基金Foundation for Science and Technology(FCT,Portugal)for financial support through national funds FCT/MCTES(PIDDAC)to CIMO(UIDB/00690/2020 and UIDP/00690/2020)SusTEC(LA/P/0007/2020)+3 种基金National funding by FCT,P.I.,through the scientific employment program-contract with J.Pinela(CEECIND/01011/2018)C.Pereira(CEEC Institutional)M.I.Dias(CEEC Institutional)L.Barros(CEEC Institutional).
文摘1.Introduction Functional foods have a nutritive value and appearance similar to conventional foods,but they bring additional health-promoting effects and/or disease-preventing capabilities when consumed as part of a varied daily diet.These can occur naturally or be developed through processing or agro-biotechnological strategies.However,modified or not,they must always be safe,without any consideration of a trade-off between health benefit and health risk(Pinela et al.,2016).Nowadays,processing and preserving functional foods,whether solid or liquid,is a major scientific challenge since the factors involved can lead to the degradation of micronutrients and bioactive compounds and affect physicochemical parameters.
基金grateful to The Tunisian Ministry of High Education and research for financial support through national funds to Laboratory of Bioressources Integrative Biology and valorizatingrateful the Foundation for Science and Technology(FCT,Portugal)for financial support through national funds FCT/MCTES to CIMO(UIDB/00690/2020)and SusTEC(LA/P/0007/2021)+1 种基金the F.Mandim PhD grant(SFRH/BD/146614/2019)L.Barros,M.I.Dias,and R.Calhelha thank the national funding by FCT,P.I.,through the institutional and S.A.Heleno to the individual scientific employment program-contract,for their contracts.
文摘Suaeda fruticosa is an edible medicinal species belonging to the Amaranthaceae (Chenopodiaceae) family widely distributed in the Mediterranean regions, especially in Tunisia. This species shoots change their colour from green to red-violet along the different seasons, being an interesting matrix to study for its chemical composition. Therefore, in a ground-breaking study, the hydromethanolic extracts of green and red-violet Tunisian S. fruticosa shoots were profiled for their individual phenolic compounds and betalains by High Performance Liquid Chromatography coupled with a Diode-Array Detector and Mass Spectrometry by Electrospray Ionization (HPLC-DAD/ESI-MS), and the in vitro antioxidant, antibacterial, and hepatotoxic properties were also assessed. The obtained results revealed that the hydromethanolic extracts contain interesting levels of phenolic compounds especially O-glycosylated and acylated flavonoids, while betacyanins were the main betalain compounds found. As expected, red-violet shoots were richer in phenolic compounds (45.5 ± 0.2 mg/g extract) and betalains (33.3 ± 0.2 mg/g extract) than greener shoots. Flavonoid/betalains rich extracts presented lower EC50 values for ABTS+, DPPH, and TBARS;as also lower MIC values against Gram-positive bacteria. This study showed that the wild halophyte growing in a hard environment, were drought and salinity are dominant, is an important source of flavonoids and betanin, important molecules that can find application in different industries, given the constant demands for natural bioactives and colouring compounds. Overall, these natural compounds may be valorised and further investigated to validate their potential as functional ingredients.
基金Foundation for Science and Technology(FCT,Portugal)for financial support through national funds FCT/MCTES(PIDDAC)to CIMO(UIDB/00690/2020 and UIDP/00690/2020)SusTEC(LA/P/0007/2021)+2 种基金national funding by F.C.T.for Tatiane C.G.Oliveira PhD grant(2021.06046.BD)for L.Barros and E.Pereira(2021.03908.CEECIND)contracts,through the institutional scientific employment program-contract.C.Caleja are grateful to the Healthy-PETFOOD(POCI-01-0247-FEDER-047073)project for her contractEuropean Regional Development Fund(FEDER)through the Regional Operational Program North 2020,within the scope of by“BIOMA”for financial support.
文摘Considering the annual waste in the food sector that occurs throughout the value chain,it is important to establish strategic measures to reduce,value and reintroduce them into the industrial sector.Additionally,the constant search for the development of sustainable strategies to promote safe and healthy products for consumers has gained great prominence.Biowastes from fruits and vegetables present in their composition an excellent source of compounds of interest,which can be reused in different technological routes,providing added value in the industrial,socioeconomic and therapeutic sectors.In particular,the phenolic compounds present in fruit and vegetable biowastes,have bioactive and preservative characteristics that are excellent candidates for the development of natural ingredients that can be substitutes for synthetic preservatives.As the list of identified phenolic compounds is extensive and accessible,the interest in these compounds is gaining more and more prominence,since the use of ingredients of synthetic origin is being delayed by actions harmful to the health of the consumer.Phenolic compounds,in addition to having preservative capacity,such as antioxidant and antimicrobial capacity,are also known for their anti-inflammatory,anticancer,antidiabetic,antiallergic and other biological properties,which increases the interest in their use in functional and nutraceutical preparations.Based on this,this review gathers information on the impacts that the exacerbated generation of fruit and vegetable waste can generate in the environmental,economic and social sectors,as well as lists different ways of reusing these wastes,highlighting the characteristics of phenolic compounds.
文摘In this study,different microbial strains,as single and mixed-cultures,were used to ferment the pate olive cake(POC),a by-product of olive oil processing.In particular,strains belonging to Candida boidinii,Wickerhamomyces anomalus and Lactiplantibacillus plantarum were used.The fermentation was carried out on diluted(3:2)POC without and with glucose(2%w/v)addition.Furthermore,phenolic compounds were monitored during fermentation in POC added with glucose differetly inoculated and the microbial community,at the end of fermentation,was evaluated by Next Generation Sequencing(NGS)techniques.Data highlighted that inoculated samples showed an hydroxytyrosol content higher than the un-inoculated controls.In particular,during fermentation the sample inoculated with C.boidinii,both in single and in mixed culture together with L.plantarum,increased the hydroxytyrosol content by 275 and 261 mg/L,respectively,after 8 days,to reach the highest content at the end of fermentation.Metagenomic analysis revealed a low abundance of 16S ribosomal RNA genes and fungal ITS in all samples at any sampling times.Furthermore,at the end of fermentation,all samples exhibited a different bacterial community with a decrease in acetic acid bacteria and an increase in Lactobacillaceae biodiversity.Finally,no effect was detected in any samples on fungal metagenomic profile,where Dipodascus geotrichum was found dominant both at initial and final fermentation.In conclusion,the present study confirmed that selected cultures can drive the fermentation and have an impact on the phenolic profile.
基金ALIMNOVA Research Group(UCM GR105/18)Spanish Government through the project PID2019-109365RA-I00+7 种基金Foundation for Science and Technology(FCT,Portugal)for financial support through national funds FCT/MCTES to CIMO(UIDB/00690/2020)LAQV(UIDB/50006/2020)CCMar(UIDB/04326/2020)CBIOS(UIDB/04567/2020)iBB-IST(UIDB/04565/2020)National funding by FCT,P.I.,through the institutional scientific employment program-contractFEDER-Interreg Espana-Portugal programme for financial support through the project 0377_Iberphenol_6_Efinancially supported by the Spanish Government through the project AGL2015-64522-C2-2-R.
文摘The nutritional composition and bioactive properties of roots and rhizomes of Asparagus stipularis were evaluated.Antioxidant activity of extracts obtained by infusion was evaluated using free radicals scavenging and reducing power methods.Porcine liver primary cell was used to check the hepatotoxicity of infusions.Results revealed that Asparagus samples are likely a source of nutrients,such as dietary fibre and essential fatty acids.HPLC-DAD-ESI/MS characterization of infusions allowed the identification and quantitation of 7 phenolic compounds,all hydroxycinnamoyl derivatives,with caffeic acid as the most abundant.Roots infusion contained the highest amounts of these compounds.It also exhibited the highest antioxidant activity in all assays,with EC_(50) values of 0.44±0.01,0.98±0.03 and 0.64±0.01 mg/mL for DPPH,ABTS and FRAP assays,respectively,with no toxicity towards PLP2 primary cell cultures(GI_(50)>400μg/mL).PLGA nanoparticles loaded with root extract were prepared using solvent-evaporation double emulsion method.Nanoparticles size was about 260 nm and a polydispersity index around 0.1,with a zeta potential of about-36 mV,as well as a good encapsulation efficiency of approximately 83%.Their morphology was analysed by SEM and spherical polymeric nanoparticles with a smooth surface were observed.FTIR and DSC were also performed,which allowed corroborating the efficacy of the encapsulation and to confirm the production of a stable and robust system to load Asparagus extracts.The developed nanoparticles are expected to be used as delivery systems for bioactive compounds of A.stipularis and they could be used as an innovative dietary supplement.
文摘Bioactive compounds in food and beverages,including fruit juices,are susceptible to degradation or oxidation during processing and storage.This vulnerability can lead to a reduction in nutritional value and overall quality of the products.The objective of this research is to explore the potential of encapsulation techniques in preserving and enhancing the nutritional value of fruit juices.The encapsulation of natural compounds,enzymes,and probiotics is seen as a promising approach to fortifying fruit juices,improving their preservation and processing of these encap-sulated natural compounds as additives in food packaging.The study involves a comprehensive review of various encapsulation techniques and materials used for encapsulating bioactive compounds.It also investigates the cur-rent applications of encapsulated natural products in the preservation of food and beverages.The encapsulation of bioactive compounds has shown the potential in improving the nutritional value and functional properties of fruit juice products and foods.It has also been found to enhance the preservation and processing of these products,contributing to their overall quality and safety.Encapsulation techniques offer a promising avenue for revolutionizing the fruit juice industry by enhancing the nutritional value and shelf life of products.They also present an opportunity for the development of more functional food products.Despite the promising results,more research is needed to fully understand the mechanisms of encapsulation,determine the optimal conditions for encapsulating different ingre-dients,and assess the effects of encapsulation on the quality and safety of fruit juices.Future studies should focus on these areas to further advance the application of encapsulation techniques in the food and beverage industry.
