Percorrer por autor "Barracosa, Rita"
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- Antimicrobial activity of organic acids against some common food spoilage and pathogenic microorganismsPublication . Sorathiya, Kavita; Melo, Adma; Rodrigues, Cristina; Paulico, Luís; Barracosa, Rita; Correia, Daniela; Hogg, Maria Conceição; Pintado, M. ManuelaIntroduction: In recent years, the food industry is challenge of producing high-quality products using natural preservatives instead of synthetic ones, driven by increasing consumer demand for clean-label food products. Organic acids, which are prevalent in fruits and medicinal plants, possess well-documented antioxidant, antibacterial, and anti-inflammatory properties that are beneficial to human health (1). These acids have potential as alternative preservatives due to their antimicrobial activity and GRAS (Generally Recognized as Safe) status. They are utilized as antimicrobial agents, antioxidants, acidulants, flavor enhancers, and pH adjusters in various food products (2). Additionally, organic acids help enhance nutritional and physicochemical properties. As a natural approach to inhibiting food contaminants and pathogens, their antimicrobial properties contribute to improved food safety and extended shelf life (3). The objective of this study was to investigate the antimicrobial activity of organic acids against common food spoilage and pathogenic microorganisms for potential application in food formulation. Objective: The objective of this study was to investigate the antimicrobial activity of organic acids against food spoilage microorganisms. Conclusion: The organic acids tested showed significant antimicrobial potential at low concentrations, particularly lactic and propionic acids. Future studies will incorporate the most promising acids as substitutes for synthetic preservatives to verify their ability to maintain antimicrobial effectiveness over time when incorporated into foods.
- Enriquecimento nutricional de um esparregado de grelos pronto a consumir através da incorporação de algasPublication . Barbosa, Joana Cristina; Barracosa, Rita; Magalhães, Inês; Grilo, Beatriz; Pedroso, Verónica; Gomes, Ana Maria; Correia, DanielaIntrodução: Os consumidores estão cada vez mais recetivos à incorporação de novos alimentos na sua dieta, especialmente se forem considerados saudáveis e sustentáveis. A procura global por alimentos à base de algas tem vindo a aumentar, sendo as algas cada vez mais consumidas, tanto pelos seus benefícios nutricionais e para a saúde, como pelas suas vantagens tecnológicas. Nos últimos anos, verifica-se o aumento de evidência substancial que apoia os benefícios para a saúde dos produtos alimentares derivados de algas e microalgas (Nova et al, 2020). Esta fonte alternativa e sustentável de proteína apresenta várias vantagens face a outras matérias-primas atualmente utilizadas, sobretudo sob o ponto de vista ambiental. Além disso, uma característica fundamental das algas é a sua capacidade de produzir micronutrientes e compostos bioativos com potenciais benefícios na promoção da saúde humana (Nova et al, 2020). Objetivo: Este projeto tem como objetivo reformular a receita convencional original de esparregado (uma receita tradicional portuguesa, em formato “pronto a consumir”) à base de grelos com a incorporação de algas e/ou microalgas. Discussão: Os protótipos contendo Chlorella vulgaris apresentam-se como fontes de proteína, e com baixo teor de gordura. Os 3 protótipos com algas apresentam-se como fontes de fibra. Estes perfis são uma melhoria desejável relativamente à receita original. Os valores energéticos são ligeiramente mais elevados do que na receita original. Os protótipos com adição de algas revelam um perfil mais rico em termos de vitaminas e minerais comparativamente com a receita original, sendo ricos em vitamina B12. A adição de Ulva aporta minerais permitindo as alegações fonte de potássio, e ricas em ferro, magnésio, crómio e iodo. Os protótipos contendo Chlorella são, em particular, fontes de vitaminas B2 e B3, e ricos em fósforo, zinco e cobre. A adição de algas e/ou microalgas não afeta negativamente, de forma significativa, as características organoléticas, embora se considere que existe margem para ajustes na formulação. A combinação das algas com os grelos – que possuem um perfil de sabor forte e característico – não se mostra o mais favorável; sugere-se a utilização de outros hortícolas em substituição. Dado o número reduzido de provadores será necessário realizar uma avaliação sensorial com um painel mais alargado, de forma a obter dados representativos. Conclusões: As algas e microalgas revelaram ser uma adição valiosa para o aumento do valor nutricional de um alimento tradicional, de forma sustentável e sem comprometer significativamente as características organoléticas tradicionais, que são certamente valorizadas pelos consumidores. O protótipo que combina microalgas e macroalgas é a solução mais promissora, ao reunir as características positivas de ambas, particularmente nos perfis de vitaminas e minerais. Esta é uma solução que pretende contribuir para o acesso de todas as pessoas a alimentos mais nutritivos e seguros (ODS 2) de forma sustentável, quer na produção, quer no consumo (ODS 2 e 12), aproveitando assim os recursos marinhos sem recorrer à sobre-exploração dos mesmos (ODS 14).
- Exploring nutritional enhancement of a ready-to-eat spinach-mash with algaePublication . Barbosa, Joana Cristina; Barracosa, Rita; Correia, Daniela; Grilo, Beatriz; Pedroso, Verónica; Gomes, Ana MariaIntroduction: Consumers are increasingly open to incorporating new foods in their diet, especially if they are considered healthy and sustainable. The global demand for algae-based foods has been rising, and algae are being increasingly consumed for both their nutritional and health benefits as well as their technological advantages. In recent years, substantial evidence has been gathered to support the health benefits of algae-derived food products. This promising alternative and sustainable protein source offers several advantages over other raw materials currently in use, particularly from an environmental perspective. Moreover, a key characteristic of algae is their production of micronutrients and bioactive compounds with potential benefits for promoting better human health. Objective: This project aims to reformulate the original conventional recipe for esparregado (a traditional Portuguese mash) made from spinach, which served as a base for incorporating algae and/or microalgae. Discussion: In terms of macronutrients, all prototypes present a high protein content, low fat and low sugar profiles, and energy values within the same range of the original recipe; prototype (1) and (3) containing Ulva, present a high fiber content. Regarding vitamins and minerals: protypes containing Ulva ((1) and (3)), are proposed to be source of vitamin B2 and high in iron, magnesium, chromium, and iodine. Prototypes with Chlorella are, in particular, high in vitamin B12, zinc and copper. The addition of algae and/or microalgae is mostly not affecting organoleptic characteristics negatively, although the panel considers there is still the need for slight improvement. The tasting panel (n=10) was limited, so it will be necessary to conduct a sensory evaluation with a larger panel to obtain representative data. Conclusions: (Micro)Algae proved to be a valuable addition to increase the nutritional value of a traditional food, sustainably, and without severely impacting the traditional organoleptic properties, that consumers will certainly value, with the prototype combining micro- and macroalgae (3) presenting itself as the most attractive solution, by gathering the positive characteristics of both.
- From tradition to innovation: enhancing a ready-to eat spinach mash with algaePublication . Barbosa, Joana Cristina; Fonseca, Mariana; Barracosa, Rita; Magalhães, Inês; Correia, Daniela; Grilo, Beatriz; Pedroso, Verónica; Gomes, Ana M.Objective: To enhance the nutritional profile of a traditional Portuguese dish, esparregado, this project explored the incorporation of algae and microalgae as sustainable and health- promoting ingredients. Methods: A conventional esparregado recipe made with spinach was reformulated by incorporating algae-based ingredients. Three prototypes were developed: (1) with 10% (w/w) Ulva rigida; (2) with 10% (w/w) Chlorella vulgaris; and (3) combining 10% Ulva rigida with 6% Chlorella vulgaris. These were produced at semi-industrial scale in partnership with an industrial collaborator. Sensory and nutritional analyses were conducted to evaluate organoleptic properties and validate nutritional claims. Results: Prototype (1) was rich in fibre, vitamin B12, magnesium, iodine, and iron; prototype (2) was high in protein and zinc; and prototype (3) combined the nutritional benefits of both algae. Sensory evaluation by a trained panel indicated that the addition of algae did not adversely impact the organoleptic properties of the product, preserving its traditional sensory appeal. Conclusions: Incorporating algae and microalgae into esparregado is a promising strategy to improve its nutritional value without compromising taste or texture. This sustainable reformulation offers consumers a familiar dish with enhanced health benefits, and the combination of Ulva rigida and Chlorella vulgaris emerged as the most balanced and attractive option.
- Reinventing smoothies with microalgae: enhancing nutrition and antioxidant capacity for an innovative functional beveragePublication . Barbosa, Joana Cristina; Fonseca, Mariana; Helou, Pelega; Barracosa, Rita; Magalhães, Inês; Correia, Daniela; Grilo, Beatriz; Pedroso, Verónica; Gomes, Ana M.Objective: This study aimed to develop and assess microalgae- enriched smoothies as stable, nutrient-rich, and sustainable functional beverages. The focus was on enhancing nutritional value and bioactive properties using two sustainably cultivated species: Chlorella vulgaris and Limnospira platensis (Spirulina). Methods: Two smoothie formulations were developed: SCv (with Chlorella vulgaris) and SSp (with Spirulina), each produced in frozen and freeze-dried formats. Products were stored for 56 days, with biweekly analyses of physicochemical properties including pH, color, and water activity. Nutritional content (macro- and micronutrients) and bioactivity—measured through total phenolic content (TPC), and ORAC, and ABTS antioxidant assays—were also evaluated. Results: Freeze-dried smoothies demonstrated greater stability over the 56-day period, with minimal changes in physicochemical properties. SSp showed higher antioxidant activity than SCv across all assays (4529.5 vs 2995.5 ?mol Trolox Equivalent /L), while both remained modest sources of polyphenols (0.224 and 0.132 mg GAE/mL, respectively). In terms of nutritional claims, SCv qualified as a source of protein (2.5 g /100g of product), and SSp met the criteria for a high-protein product (6.6 g /100g of product), with the clear protein apport provided by microalgae, thus supporting their classification as functional beverages. Conclusions: Microalgae-enriched smoothies, particularly in freeze-dried format, offer a promising approach to delivering stable, nutrient-dense, and bioactive food products. The combination of enhanced protein content and antioxidant potential, especially in Spirulina-containing formulations, supports their relevance for health-conscious and sustainability- driven consumers.
- Synergistic combination of essential oil and organic acid: substitute for potassium sorbate in fruit preparationPublication . Sorathiya, Kavita; Melo, Adma; Rodrigues, Cristina; Paulico, Luís; Barracosa, Rita; Correia, Daniela; Hogg, Maria Conceição; Pintado, M. ManuelaBackground: Chemical preservatives, such as potassium sorbate (PS), are widely used in food preservation; however, they raise concerns due to potential health risks and increasing consumer demand for clean-label products. The replacement of synthetic antimicrobials with natural antimicrobial has emerged as a sustainable strategy to improve food quality and shelf life. Propionic acid (PA) and lemongrass essential oil (LEO) exhibit potential antimicrobial activity and their combination enhances inhibition of spoilage and pathogenic microorganisms. This study investigated PA and LEO combinations as natural preservatives to enhance microbiological safety and extend the shelf life of strawberry preparations for use in yogurts. Method: Different treatments were investigated using the strawberry preparation with the addition of different concentrations of the combinations of LEO and PA ranging from ¼ to 2xMIC, and PS (0,1%) as the negative control, and standardized inoculum of bacteria (10? CFU/mL - Lactobacillus plantarum, Escherichia coli), yeast (10³ CFU/mL - Candida intermedia, Pichia fermentans) and fungi (10² or 10? spores/mL - Penicillium glabrum, Aspergillus niger) for 28 days. All systems were kept at refrigeration temperature (5 ± 2°C) and microbial growth was evaluated on days 0, 1, 7, 14, 21 and 28. Results: The combination of LEO and PA at 2× MIC exhibited greater antifungal activity than PS. The combination of ¼× MIC inhibited 10² spores/g but not at 10? spores/g, while the combinations of ½× MIC and MIC inhibited fungal growth at both inoculum levels (10² and 10? spores/g). No bacterial or yeast growth was detected at any time point across all tested concentrations of the LEO + PA combination. Conclusions: The results showed that LEO and PA are effective natural alternatives to replace PS for fruit preparation. However, further studies are needed to understand the effect of this combination on the fruit preparation when incorporated into yogurt and sensory tests to evaluate the effect of these antimicrobials on the sensory attributes of the final product.