Browsing by Author "Brassesco, María Emília"
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- Developing a high-protein fruit puree using co-products from agro-food processingPublication . Brassesco, María Emília; Cassoni , Ana C.; Paupério, Ana Isabel; Alegria, Maria João; Correia, Daniela; Figueiredo, Bruna; Pintado, ManuelaIn the last years, we have been witnessing an increase in the challenges of the global food system due to population growth, resource shortage and environmental problems. The linear economic model is contributing to waste generation and it is not considered sustainable. Circular economy, on the other hand, is based on closed-loop systems that simultaneously minimize environmental impact and still have economic value. Agro-food byproducts and co-products often have valuable nutrients and bioactive compounds that can be incorporated into novel food products, thus contributing to the circular economy. In addition, consumer demand for protein-rich foods continues to increase and this fact has to be taken into consideration when developing new food products. In this study, a high-protein fruit puree was developed using primarily agro-food co-products. Apple pomace, a fiber-rich residue from juice production, was selected as the main matrix component due to its content of dietary fiber, micronutrients, and phenolic compounds. To enhance the protein content, rice okara (a co-product of rice milk production) was incorporated. Additional ingredients included lemon juice (as a natural preservative and flavor enhancer), xanthan gum (as a stabilizer), and water. Several formulations were prepared varying the proportions of the main components, and the samples were subjected to physicochemical (pH, °Brix, water activity), nutritional (proximate composition including protein content), and sensory analyses (flavor, texture, appearance). The formulation was optimized to achieve a balanced nutritional profile while preserving favorable sensory attributes. Subsequently, a second formulation phase was carried out to explore the potential for further protein enhancement. In this stage, the proportion of rice okara was increased, and banana was introduced as a natural sweetener and flavoring agent to compensate for potential sensory alterations. The results confirmed that it is possible to significantly improve the protein content without negatively affecting the sensory acceptability of the final product. This work demonstrates that, by valorizing co-products, we have created a food product with low environmental impact while meeting the consumer demand for protein-rich foods.
- Enhancing carob flour (Ceratonia siliqua L.) for by-product utilization in food industries: carob syrup production, functional profiling and applicationPublication . Vilas-Boas, Ana Martins; Brassesco, María Emília; Quintino, Andreia C.; Medronho, Bruno; Vieira, Margarida C.; Brandão, Teresa R. S.; Silva, Cristina L. M.; Silva, Beatriz; Azevedo, Miguel; Pintado, ManuelaThe focus on by-product valorization in the food industry, particularly from the carob pod, underscores a commitment to sustainability and resource efficiency. This fruit, sourced from the leguminous evergreen carob tree (Ceratonia siliqua L.), is renowned for its adaptable flavour and nutritional value, in Mediterranean regions such as Portugal. Its production yields significant by-products, presenting environmental challenges when not managed efficiently. Innovative approaches, including integral carob flour production, aim to optimize utilization while minimizing waste and energy consumption. This study repurposed carob waste to produce novel, value-added ingredients like carob syrup, by thermal hydrolysis of integral carob flour using water at 1:3 solid-to-liquid ratio - obtaining up to 50 % solubility yield. The resulting syrup exhibited 72 % °Brix, a melting temperature (Tm) of approximately 130 °C and predominantly viscous behavior with minimal elastic (solid-like) response. Lastly, the syrup was incorporated into a carob-based brigadeiro, replacing conventional glucose-fructose syrup. Simulated gastrointestinal digestion revealed enhanced bioaccessibility of sugars and phenolics, and increased antioxidant activity during the intestinal phase. Despite sugar availability, the prebiotic activity of the syrup decreased when embedded in the brigadeiro matrix, potentially due to interactions with polyphenols or organic acids. Cytotoxicity and permeability assays confirmed safety at ?0.5 % (w/v) and supported intestinal barrier integrity. These findings support the use of integral carob flour for producing multifunctional ingredients, contributing to circular economy models while meeting consumer demands for healthier, sustainable food products.
- A full insight into the valorization of wheat by-productsPublication . Ferreira, Daniela Marisa; Coscueta, Ezequiel; Brassesco, María Emília; Pintado, ManuelaWheat is one of the most consumed cereals globally, significantly contributing to human nutrition [1]. However, wheat processing generates underutilized by-products, primarily wheat germ and bran, despite their high nutritional value [2], [3]. Wheat bran (WB) is a primary source of dietary fiber, proteins, and phenolic compounds and contributes to approximately 25% of the total weight of the wheat grain [4]. Therefore, studies have been conducted to valorize this by-product. Enzymatic hydrolysis combined with ultrasound-assisted extraction enhances the release of ferulic acid, phenolic compounds, and bioactive peptides, improving their antioxidant and antimicrobial properties [5]. Solid-state fermentation has further increased the bioavailability of phenolics and the solubility of dietary fiber[6]. Furthermore, this valorized WB can be used in cosmetic or food products [5], [7]. Wheat germ (WG), rich in protein (34%), fat (10%), tocopherols, and essential minerals, possesses antioxidant properties [8]. This by-product can be separated in two main products, the wheat germ oil (WGO) and the wheat germ proteins (WGP). Moreover, the WGO has been effectively valorized through supercritical CO₂ extraction to obtain nanoemulsions for cosmetic and food products [9]. In addition, WGO can be extracted using cold pressing, to produce wound-healing agents [10]. Additionally, enzymatic hydrolysis of wheat germ proteins has yielded antioxidant and antimicrobial peptides [11]. These proteins and peptides can be applied in functional foods and biodegradable packaging materials [12], [13]. WG proteins and peptides can also be obtained using microwave extraction for further use in wound-healing agents [14]. Despite these advances, challenges remain in scaling up extraction/valorization processes, improving economic feasibility, and achieving full valorization of wheat by-products. Future research should focus on optimizing green extraction techniques, broadening industrial applications, and promoting a circular economy in wheat processing. By integrating sustainable strategies, wheat by-products can transition from low-value waste to high-value bioactive ingredients, fostering both economic and environmental sustainability.
- A full insight into the valorization of wheat by-productsPublication . Ferreira, Daniela Marisa; Coscueta, Ezequiel; Brassesco, María Emília; Pintado, ManuelaWheat is one of the most consumed cereals globally, significantly contributing to human nutrition [1]. However, wheat processing generates underutilized by-products, primarily wheat germ and bran, despite their high nutritional value [2][3]. Wheat bran (WB) is a primary source of dietary fiber, proteins, and phenolic compounds and contributes to approximately 25% of the total weight of the wheat grain [4]. Therefore, studies have been conducted to valorize this by-product. Enzymatic hydrolysis combined with ultrasound-assisted extraction enhances the release of ferulic acid, phenolic compounds, and bioactive peptides, improving their antioxidant and antimicrobial properties [5]. Solid-state fermentation has further increased the bioavailability of phenolics and the solubility of dietary fiber [6]. Furthermore, this valorized WB can be used in cosmetic or food products [5][7]. Wheat germ (WG), rich in protein (34%), fat (10%), tocopherols, and essential minerals, possesses antioxidant properties [8]. This by-product can be separated in two main products, the wheat germ oil (WGO) and the wheat germ proteins (WGP). Moreover, the WGO has been effectively valorized through supercritical CO? extraction to obtain nanoemulsions for cosmetic and food products [9]. In addition, WGO can be extracted using cold pressing, to produce wound-healing agents [10]. Additionally, enzymatic hydrolysis of wheat germ proteins has yielded antioxidant and antimicrobial peptides [11]. These proteins and peptides can be applied in functional foods and biodegradable packaging materials [12][13]. WG proteins and peptides can also be obtained using microwave extraction for further use in wound-healing agents [14]. Despite these advances, challenges remain in scaling up extraction/valorization processes, improving economic feasibility, and achieving full valorization of wheat by-products. Future research should focus on optimizing green extraction techniques, broadening industrial applications, and promoting a circular economy in wheat processing. By integrating sustainable strategies, wheat by-products can transition from low-value waste to high-value bioactive ingredients, fostering both economic and environmental sustainability.
- Grape pomace as a natural source of antimicrobial agents for food preservationPublication . Galante, Micaela; Brassesco, María Emília; Santos, Carollyne Maragoni; Beres, Carolina; Fai, Ana Elizabeth Cavalcante; Cabezudo, IgnacioGrape pomace, a by-product of winemaking, has emerged as a promising source of natural antimicrobial compounds for food applications. In response to increasing concerns regarding foodborne illnesses and consumer demand for clean-label products, its valorization represents a sustainable approach to enhance food safety and shelf life. This review combines a bibliometric analysis with a critical examination of the scientific literature. The bibliometric analysis identifies leading authors, institutions, countries, and research trends related to the use of grape pomace in food preservation. The literature review summarizes extraction techniques and antimicrobial evaluations. Grape pomace is rich in phenolic compounds with demonstrated antibacterial and antifungal activity. The antimicrobial effectiveness depends on factors such as grape variety, extraction method, polyphenol profile, and target microorganisms. Its incorporation into food productsincluding meat, dairy, and beverageshas shown promising results. Additionally, bioactive extracts have been applied in edible films, coatings, and active packaging to inhibit microbial growth and prolong shelf life. The evidence supports the potential of grape pomace as an effective antimicrobial food additive. However, challenges remain, including the need for standardized extraction protocols, deeper understanding of antimicrobial mechanisms, and comprehensive safety and efficacy evaluations in real food systems. Addressing these gaps is essential to facilitate the development of innovative food preservation strategies based on grape pomace bioactives.
- Turning agri-food by-products into functional ingredients: sustainable innovations for waste reductionPublication . Paupério, Ana; Brassesco, María Emília; Pereira, Carlos D.; Ferreira, João Paulo; Pintado, ManuelaBackground: The food industry generates significant by-products, contributing to environmental challenges and resource inefficiencies. In response, there is growing interest in valorising these by-products, recognising their potential as sources of valuable compounds with economic and nutritional benefits (1). Among these, brewer’s spent yeast (BSY) and okara are promising residues rich in proteins, fibres, and other bioactive compounds (2, 3). These by-products align with sustainability and circular economy principles, making them ideal candidates for transformation into high-value food ingredients. Methods: This study focused on valorising BSY and okara by-products through integrated processing to obtain alternative protein-rich ingredients. Pre-treatment methods such as drying, milling, and thermal hydrolysis were employed to optimise the extraction of nutrients and bioactive compounds to enhance the functional properties of the resulting ingredients. The extracted ingredients were comprehensively characterised for their protein content, fibre composition, antioxidant activity, and techno-functional properties. Subsequently, salty cracker prototypes were developed by incorporating these functional ingredients. The physicochemical properties of the crackers were evaluated, including texture (assessed via texture profile analysis), colour (measured using the CIELAB system), and water activity. These analyses aimed to determine the suitability of the ingredients for food applications and their impact on the final product quality. Results: The developed functional ingredients exhibited high nutritional value, particularly in protein and dietary fibre content. Crackers formulated with these upcycled ingredients demonstrated desirable textural properties, supporting their potential as sustainable, health-promoting snacks. Conclusion: This research underscores the feasibility of using food industry by-products as valuable functional ingredients for innovative food applications. By integrating BSY and okara into cracker formulations, this study promotes resource efficiency, contributes to sustainability goals, and aligns with the principles of the circular economy in food production.