Browsing by Author "Coelho, M."
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- Characterization of alga Fucus sp. extracts and residues and their application in producing edible filmsPublication . Martins, V.; Coelho, M.; Machado, M.; Costa, E.; Gomes, A. M.; Poças, F.; Pintado, M.; Morais, R. M. S. C.; Morais, A. M. M. B.Introduction: Macroalgae are a good source of nutrients, such as carbohydrates (dietary fiber and polysaccharides), proteins, lipids and minerals, and they are sustainable, because they do not compete with food crops for arable land and potable water [1,2]. Fucus sp. is composed of valuable bioactive compounds, such as fucoxanthin, vitamins, water-soluble vitamins (vitamin C and of complex B) and fat-soluble vitamins (vitamins A, D, E and K), phenolic compounds, lipids (MUFA and PUFA), and polysaccharides (fucoidans and alginic acid) [1]. This brown alga has been associated with health benefits, with antioxidant, antimicrobial, anti-tumoral and anti-cancer properties [2]. Its application in the production of edible films presents high potential in food packaging, extending the shelf life of food products. Objectives: The integral valorization of Fucus sp. macroalgae, by extracting bioactive compounds, such as phenolic compounds, and extracting polysaccharides (PS). To evaluate the cytotoxicity and antioxidant activity of the bioactive extracts. To produce an edible film based on PS enriched with the bioactive extracts from Fucus sp. To test the physico-chemical properties of the edible film, such as the solubility. The nutritional characterization of the residues from the extractions. Conclusions: Extraction at 300 W during 20 minutes is recommended for highest TPC and AA of the liquid extract. This extract showed no cytotoxicity for cells line HaCat. The edible film based on the PS extracted from Fucus sp. enriched with bioactives extracted also from this alga presents 100 % solubility in water, which simulates hydrophilic foods, and lower solubility in hydroalcoholic solutions, which simulate hydrophobic foods. This edible film has potential to be used in food packaging, whereas presenting high biodegradability.
- gBIOT - Nutraceutical biopolymeric-biocatalytic microbot against gut inflammatory disordersPublication . Sousa, A. S.; Pintado, M. M.; Matos, R. D.; Sousa, C. C.; Machado, M. F.; Coelho, M.; Rodrigues, P. M.; Magalhães, A. M.; Coscueta, E. R.gBiOT is a novel project that proposes micro-robotic technology for nutraceuticals and therapeutic foods for gastrointestinal tract disorders. Gastrointestinal disorders have high prevalence and morbidity, leading to neoplasia and cancer. Recent advances in nanotechnology have opened up new opportunities in the food sector, allowing for the development of health-food products containing nanosized ingredients that can benefit the entire food chain. However, colon-targeted drug delivery systems have gained the most attention as potential carriers for the local treatment of colonic disorders. While current delivery systems have some benefits, they must be improved to be more than passive delivery systems. Advanced steps would include developing biocompatible devices that can actively identify inflamed regions in the gastrointestinal tract, counteract proinflammatory metabolites, and release drugs to alleviate abnormality. Such devices could propel themselves in the gastrointestinal tract environment, making them active in various tasks. gBiOT aims to address these unmet needs by developing a modular microbot prototype that executes intelligent functions under gastrointestinal disorders. The project is developing functionalized microbots that will test to assess the microbiota interaction and preclinical tests. This would lead to the development of practical solutions for the prophylaxis and control of gastrointestinal diseases with minimal impact on patient quality of life and via sustainable methodologies.
- Increasing phenolic and aromatic compounds extraction and maximizing liking of lemon verbena (Aloysia triphylla) infusions through the optimization of steeping temperature and timePublication . Rocha, C.; Coelho, M.; Lima, R. C.; Campos, F. M.; Pintado, M.; Cunha, L. M.Herbal infusions are a new emerging trend among consumers, appearing in the market in many different forms. Due to intense competition, the commercial success of herbal infusions largely depends on flavour. The identification of the best combinations of steeping time and water temperature for the preparation of Aloysia triphylla infusions using a central composite design and response surface methodology was performed. The procedure aimed to maximize its antioxidant activity, phenolic and aromatic compounds, and consumers’ liking of the infusions. The antioxidant activity and phenolic content were evaluated using the 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid radical cation) method and the Folin–Ciocalteu procedure. The analysis of aromatic compounds was performed based on the method of terpenic compounds. Sensory evaluation encompassed overall liking using a 9-point hedonic scale. Antioxidant activity and extraction of most phenolic compounds was higher for longer steeping times and higher temperatures, with some presenting a contrasting effect due to degradation at higher temperatures for longer steeping times. Results for terpenic compounds showed similar contrasting patterns. Based on the quadratic response surface, it was possible to predict the maximum overall liking for lemon verbena infusions prepared by brewing for 6 min at 96 ℃. Under such conditions, extraction of bioactive compounds was kept at a high level, close to the maximum attainable, while reducing the extraction of bitter compounds. These results are considered of great importance for the development of premium infusions from organic lemon verbena leaves.
- Influence of storage conditions on polyphenolic, terpenoids and sensory profile from Cymbopogon citratus infusionsPublication . Coelho, M.; Rocha, C.; Pereira, M. J.; Cunha, L. M.; Cardoso, L.; Alves, L.; Lima, R. C.; Campos, F. M.; Pintado, M.