Browsing by Author "Coelho, M. C."
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- Comparison of bioactive compounds in four blueberry cultivars throughout the years: selection of the best cultivars to be used in health promoting foodstuffsPublication . Silva, S.; Costa, E. M.; Coelho, M. C.; Pereira, M. F.; Costa, M. R.; Pintado, M. M.Blueberries are known as rich in phenolics and possessing a considerable antioxidant capacity. In recent decades, Portuguese blueberry production has increased greatly with several new blueberry producers appearing every year and, considering the amount of factors that can affect the overall fruit composition it is important to systematically study each matrix in order to understand the phenolic compounds profile, and therefore allow both the industry and consumers to maximize the potential benefits. Therefore the present work aimed to characterize four blueberry cultivars (representative of Portuguese blueberry production); Duke, Bluecrop, Goldtraube and Ozarkblue throughout a period of 3 years. Antioxidant activity, total phenolic compounds and anthocyanins were assessed. The results obtained illustrated, as could be expected, significant differences throughout the years studied for all parameters assessed, with values ranging from ca. 205 to 770 g of ascorbic acid equivalents per 100 g of fresh fruit for the total antioxidant capacity, ca. 115 to 630 g of gallic acid equivalents per 100 g of fresh fruit for the total phenolics content and ca. 56 to 263 mg of cianidin-3-glucoside equivalents per 100 g of fresh fruit for the total anthocyanin content. Despite the large variations, the cultivar Goldtraube proved to possess systematically higher contents of anthocyanins and antioxidants than all other cultivars though the same cannot be said for the total phenolics were, despite possessing higher values for 2 years, in both Duke and Bluecrop significantly higher content of phenolic compounds were observed. In conclusion, as it stands Goldtraube appears to be the better cultivar to be used in the development of blueberry based matrices and foodstuffs with higher potential health benefits.
- Integral valorisation of tomato by-products towards bioactive compounds recovery: human health benefitsPublication . Coelho, M. C.; Rodrigues, A. S.; Teixeira, J. A.; Pintado, M. E.The tomato processing industry is one of the world's most important markets. This industry aims to optimise production, minimise energy costs and waste streams while ensuring high-quality products. This sector produces substantial amounts of by-products frequently disposed of as waste rather than reintroducing them with a new intent into the supply chain. However, these by-products are rich in bioactive compounds (BC), including carotenoids, fibre, which exhibit antioxidant, anti-inflammatory and chemopreventive properties, and cardiovascular protection. Reusing these compounds is favourable to reducing the environmental impact and enables the development of added-value products with various possible uses such as food and feed additives, nutraceuticals, cosmeceuticals, etc. This review summarises relevant issues towards the recovery and valorisation of BC from industrial tomato by-products within a circular economy context.
- The use of emergent technologies to extract added value compounds from grape by-productsPublication . Coelho, M. C.; Pereira, R.; Rodrigues, A. S.; Teixeira, J. A.; Pintado, M.EBackground: The current circular economy system-based sustainability and the social lifestyle trends, have led to a developed structure that is restorative or regenerative by purpose and innovation. It substitutes the end-of-life idea of a by-product adding value to it, shifts towards the usage of environmentally friendly solutions, elimi-nating the harmful chemicals, which impair reuse. Scope and approach: Considering the wine production, which is one of the most critical agro-industrial sectors worldwide, generating large amounts of by-products with environmental impact, but also with high economic and nutritional potential. This review aims to evaluate the effects of alternative green technologies on the functionality and recovery of bioactive compounds (BCs) from wine by-products. Key findings and conclusions: These agro-industrial by-products, e.g., skins and pulp remnants, are rich in BCs with health benefits such as supporting the immune system, anti-tumoral, and preventing cardiovascular diseases. Besides, the consumer has increased interest in diet and health, demanding suppliers to consider the reuse of agro-food by-products. Thus, the application of green recovery technologies eliminates the harmful effects comparing to conventional technologies, can be recycled into the food chain as functional additives for different products and applications, guaranteeing the sustainability and reducing the winemaking by-products.