Percorrer por autor "Correia, D."
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- Antimicrobial activity of organic acids against some common food spoilage and pathogenic microorganismsPublication . Sorathiya, K.; Melo, A.; Rodrigues, C.; Paulico, L.; Barracosa, R.; Correia, D.; Pintado, M.Background: In recent years, the food industry is challenged to produce high-quality products using natural preservative alternatives instead of synthetic ones, owing to the increasing consumer demand for clean-label food products. Organic acids have potential as an alternative due to their antimicrobial activity and high food safety (GRAS). Therefore, the objective of this work was to investigate the antimicrobial activity of organic acids against some common food spoilage and pathogenic microorganisms for use in food formulation. Method: The antimicrobial activity of the organic acids (lactic, citric, and propionic acid) was tested at different concentrations ranging from 0.06 to 4% by microdilution method in 96 well plates against Lactobacillus plantarum, Escherichia coli; Candida intermedia, Pichia fermentans, Penicillium glabrum, and Aspergillus niger. The minimum inhibitory concentration (MIC) was recorded as the lowest concentration at which complete inhibition of visible growth occurred. Results: The MICs of lactic, citric, and propionic acid for E. coli were 0.25, 0.25, and 0.125% respectively, while for L. plantarum, they were 0.25, 0.25, and 0.06% respectively. Regarding the yeasts, the MIC of lactic, citric, and propionic acid for C. intermedia were 1, 2, and 0.125%, respectively and for P. fermentans they were 1, 0.5, and 0.5%, respectively. Propionic acid also shows fungicidal potential against A. niger and P. glabrum with MIC values 0.5 and 0.25, respectively. Lactic acid displayed a MIC value of 4% representing the highest MIC value observed for both, while citric acid did not inhibit these fungi. 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.
- Sensory evaluation of starch-free low-fat dairy spread formulationsPublication . Melo, A.; Magalhães, I.; Correia, D.; Pintado, M.The growing demand for healthier food products has stimulated the development of fatreduced dairy spreads with improved nutritional profiles and sensory acceptance. This study aimed to evaluate the sensory properties of low-fat butter formulations without the use of modified corn starch. A total of 21 formulations were developed, varying the proportions of fat and replacer components (xanthan gum, milk protein, and emulsifier (mono- and diglycerides of fatty acids)). These components were selected due to their capacity to mimic the structural and sensory properties of fat, contributing to texture, mouthfeel, and stability of the final product. Preliminary screening identified three formulations as the most promising, which were further subjected to sensory evaluation. Attributes such as appearance, color, consistency, flavor, and overall acceptability were assessed. A total of 34 butter consumers participated in acceptance tests and checkpurchase intention evaluations. Sensory analysis revealed high scores for color, flavor, appearance and consistency for the formulation flavored with oregano essential oil and oregano leaves (f22), where 54.5% of panelists agreed (score 4) with all parameters, and for the formulation with oregano essential oil, oregano leaves, and garlic (f23), where 45% of panelists strongly agreed (score 5) with all parameters. In order of preference, f23 stood out with 63.6% preference. This study highlights the potential of using natural hydrocolloids, dairy proteins, and emulsifiers as fat replacers and modified corn starch in the design of healthier dairy spreads. Further studies are underway to optimize shelf-life stability and explore consumer acceptance in broader markets.
- Sensory evaluation of starch-free low-fat dairy spread formulationsPublication . Melo, A.; Magalhães, I.; Correia, D.; Pintado, M.The growing demand for healthier food products has stimulated the development of fat-reduced dairy spreads with improved nutritional profiles and sensory acceptance. This study aimed toevaluate the sensory properties of low-fat butter formulations without the use of modified corn starch.