Browsing by Author "Alexandre, Elisabete"
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- Effect of modified atmosphere on phytochemical profile of pasteurized peach puréesPublication . Oliveira, Ana; Coelho, Marta; Alexandre, Elisabete; Gomes, Maria Helena; Almeida, Domingos P. F.; Pintado, ManuelaPeach phytochemical profile was analysed during 90 days storage under three different gas mixtures: 10 kPa O2+90 kPa N2, 100 kPa N2 and air (78 kPa N2+21 kPa O2+0.03 kPa CO2) for both 4 and 23 °C. The antioxidant activity increased when peach purée was stored under air at 4 °C and 100 kPa N2 at 23 °C, while total phenolic content was not affected by atmospheres. Total carotenoids were more stable for 100 kPa N2, where it decreases 48 and 58% respectively for 4 and 23 °C. The content of (+)-catechin decreased 42% for 10 kPa O2 at 4°C, remaining constant in other atmospheres. Chlorogenic and neochlorogenic acids were well preserved in atmospheres containing oxygen, presenting an increase of 14 and 24% for 10 kPa O2 at 4°C. The higher content of carotenoids was obtained for 100 kPa N2 at 23 °C. Principal component analysis shows that atmospheres variance was associated with carotenoids while storage time was more related with total phenolics and total antioxidant capacity.
- Effect of ultrasonication, thermosonication and ultraviolet irradiation on the quality of strawberies (fragaria anannassa) and red bell peppers (capsicum annuum L.)Publication . Santos Pedro, Dora M.; Alexandre, Elisabete; Fundo, Joana F.; Brandão, Teresa R. S.; Silva, Cristina L.M.The objective of this work was to study the effect of ultrasonication, thermosonication and UV-C irradiation on the quality attributes of strawberries (Fragaria anannassa) and red bell peppers (Capsicum annuum, L.). Thermosonication studies were carried out at 50ºC and 65ºC. Control water treatments at the same temperatures were conducted. The analysed quality factors were colour and texture for both products, in addition to anthocyanins content in the case of strawberries. Results showed that UV-C constituted a harmless treatment, with little or no effect on color, texture or anthocyanins content. Ultrasonication caused small colour changes and no significant effects on texture of both products. Thermosonication at 65ºC resulted in undesirable changes of color, anthocyanins and texture of strawberries, and color of red bell peppers. When compared to water treated samples, thermosonicated ones showed higher texture retention. This effect was much more pronounced on red bell peppers.
- Improvement of antioxidant activity and microbial safety of carrot juicePublication . Trigo, João; Alexandre, Elisabete; Silva, Sara; Oliveira, Ana; Saraiva, Jorge; Pintado, Manuela
- Incorporation of strawberry into yoghurt: effects on the phytochemical compositionPublication . Oliveira, Ana; Alexandre, Elisabete; Coelho, Marta; Pintado, Manuela; Almeida, Domingos P. F.Yogurt has high nutritional value as source of calcium, protein, and provides the beneficial effects of living bacteria. Fruit preparations can be added to yogurt to create new products and combine the nutritional value of dairy and fruit matrices. Interactions of plant phenolics with proteins may lead to the formation of soluble or insoluble complexes. These interactions may have a detrimental effect on the in vivo bioavailability of both phenolics and proteins. The aims of this study were to establish evaluate the protein profiles of yogurt before and after the addition of strawberry and to assess the antioxidant properties and phytochemical of the fruit yogurt, in order to evaluate the possible interaction between protein and phenolic compounds therein. Industrial strawberry preparates containing 50% of fruit, 23% sucrose, 8% glucose-fructose syrup, starch (2%) were incorporated in natural yogurt and kept during 28 days at 2ºC. Extracts were obtained with methanol: formic acid (9:1 v/v) and stored at -20°C for 1 h to facilitate protein precipitation. Extracts was centrifuged and supernatant filtered with 3 kDa membrane. Total antioxidant activity was assessed by the ABTS method, total phenolics by Folin Ciocalteu’s method, and total anthocyanins by pH-differential method. Individual phenolics and anthocyanins were analysed by HPLC-DAD and proteins profile were analyzed by FPLC, SDS-PAGE and Urea-PAGE. An immediate decrease in total antioxidant activity and total phenolics was observed after addition of fruit preparate to yogurt. Antioxidant activity, decrease from 0.84±0.08 to 0.65±0.06 mg ascorbic acid equivalents/g fw. Total phenolics decrease from 1.14±0.05 to 0.98±0.03 mg gallic acid equivalents/g fw and anthocyanins did not change significantly (0.060±0.008 to 0.067±0.017 mg pelargonidin-3-glucoside/g fw). After 28 days at 2°C, the antioxidant activity decrease 18%, total phenolics 11% and anthocyanins 25%. Ellagic acid decreased 20%, while (+)-catechin, (-)-epicatechin, rutin and kaempferol increased 7, 5, 18 and 12%, respectively. Anthocyanins decreased by 18, 48 and 21% for cyanidin-3-glucoside, pelargonidin-3-glucoside and pelargonidin-3-rutinoside, respectively, during the 28-day shelf-life period. (+)-Catechin, (-)-epicatechin, rutin and pelargonidin-3-glucoside were always present in yogurt in lower concentration than in the original fruit (accounted for dilution effects), suggesting strong interaction of these phenolics with the dairy matrix. The only soluble protein detected was alfa-lactalbumin present at 0.22 mg/mL, which decrease 47% when fruit is added. This strong reduction suggests an immediate formation of complexes upon incorporation of strawberry preparate. Free alfa-lactalbumin continued to decrease (48%) during shelf-life, being less available to absorption. These results suggest that interactions between strawberry and yogurt components may affect nutritional availability.