Browsing by Author "Fundo, Joana F."
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- Characterization of spent yeast streams from precision fermentations driven by genetically engineered yeasts: valorization potential for a circular bioeconomyPublication . Deuchande, Teresa; Fundo, Joana F.; Rodrigues, Daniela; Pintado, Manuela E.; Amaro, Ana L.Currently, valuable biomolecules are sustainably produced through fermentation using genetically modified microorganisms. However, this industry also generates several waste streams, such as spent yeast (SY). To close the sustainability loop in bioproduction, it is essential to define valorization strategies for such waste streams. Hence, this study aimed to investigate the compositional differences among these novel SYs, intending to pave the way for devising highly effective and beneficial valorization strategies for these streams. In this work, SYs derived from the production of beer (SBY) and six biomolecules [β-farnesene (Fene), rebaudioside M (Reb M), manool (MN), patchouli (PAT), sandalwood (SDW), and sclareol (SCL)] through fermentations driven by engineered yeasts were characterized. The results showed that SY from Fene, MN, and PAT production have similar concentrations of protein (35.9–44% dw), minerals, and amino acids, being compatible with bulking and use as nitrogen sources. Those derived from Reb M production showed significantly higher levels of lipids (21 ± 2.6% dw) compared to all the other SYs (1.7–10.8% dw), whereas the ones derived from SCL production showed significantly higher levels of inorganic matter (45%) compared with those found in the other SYs (1.2–11.3% dw). The results showed that assessing the extent of compositional variation among different SYs derived from precision fermentations represents a primary step toward developing efficient valorization or biorefining strategies.
- Development of a safer formulation of egg yolk cream: physicochemical and sensorial characteristics assessmentPublication . Fundo, Joana F.; Quintas, Mafalda A. C.; Brandão, Teresa R. S.; Silva, Cristina L. M.Egg yolk cream is a sweet confectioned with egg yolk, sugar and water. The use of raw egg products is a potential safety hazard in its production. In this work, a safer formulation is developed by using an easier to manipulate raw material – pasteurized liquid egg. Because of previous heat treatment, pasteurized liquid egg presents different sensorial, nutritional and physical properties. These changes may alter the final product's characteristics. In this work, a study on adding pasteurized egg white (as bulking agent) to the pasteurized liquid yolk was carried out. Samples made with shell eggs and with pasteurized liquid eggs were compared in terms of physical and chemical parameters. Results allowed characterizing the properties of typical egg cream and of alternative formulations using pasteurized egg yolk and white. A new formula of egg cream was developed and its sensorial acceptance was tested against the typical formulation.
- Effect of gaseous ozone process on cantaloupe melon peel: assessment of quality and antilisterial indicatorsPublication . Miller, Fátima A.; Fundo, Joana F.; Garcia, Ester; Silva, Cristina L. M.; Brandão, Teresa R. S.Fruit waste parts, particularly peel, are abundant sources of bioactive compounds. To be included in the formulation of value-added foods, peel needs to be transformed and subjected to a preservation process. Therefore, this study seeks to assess the effect of ozone on the quality and antilisterial indicators of cantaloupe melon peel paste, aiming at obtaining a product with the potential to be used as a food additive. Ozone was bubbled during 30 and 60 min, and some physicochemical characteristics (soluble solids content, pH and colour), bioactive compounds (total phenolics, chlorophylls and vitamin C) and antioxidant activity were analysed. Peel was also inoculated with Listeria innocua, used as a treatment efficiency indicator. The results indicated that, although ozone negatively affected antioxidant activity, it positively influenced all bioactive compounds analysed. An L. innocua reduction of 1.2 log cycle was achieved after ozone exposure. Ozone should be exploited as a promising technology to assure the quality/safety of cantaloupe melon peel. Indeed, if melon peel is conveniently converted into a suitable form that can be used as a food ingredient, this will promote the valorisation of waste materials with the consequent reduction of industrial by-products and new perspectives for market opportunities.
- Effect of non-thermal methods on the safety of strawberries (Fragaria anannassa) and watercress (Nasturtium officinale)Publication . Alexandre, Elisabete M. C.; Santos Pedro, Dora M.; Fundo, Joana F.; Brandão, Teresa R. S.; Silva, Cristina L. M.Innovative non-thermal technologies have been studied as an attempt to substitute thermal methods on fruits and vegetables processing. The objective was to study the effect of methods, such as ultrasonication, and its combination with a milder heat treatment (thermosonication), and UV-C irradiation on safety of strawberries and watercress. Thermosonication studies were carried out at 50ºC, 55ºC, 65ºC and room temperature. Control water washings, at the same temperatures, were also performed. Safety was assessed in terms of total mesophyles and total coliforms, respectively on strawberries and watercress samples. For total mesophyles, results showed that thermosonication carried out at 65ºC and water washing at 50ºC were the most efficient treatments in microbial reduction. Results from UV-C treatments were not conclusive. For total coliforms, the most efficient processes were thermosonication and water-washing at 55 ºC. Results from UV-C treatments were identical to the ones obtained by ultrasonication and water washing at room temperature.
- Effect of non-thermal processing on the aromatic profile of Cantaloupe melon juicePublication . Georgiev, Radoslav; Pereira, Joel; Fundo, Joana F.; Miller, Fátima A.; Brandao, Teresa R.S.; Chalova, Vesela I.; Silva, Cristina L. M.
- Effect of nonthermal processing on the aromatic profile of Cantaloupe melon juicePublication . Georgiev, Radoslav; Pereira, Joel; Fundo, Joana F.; Miller, Fátima A.; Brandão, Teresa R. S.; Chalova, Vesela I.; Silva, Cristina C. L.
- Effect of ultrasonication, thermosonication and ultraviolet irradiation on the quality of strawberies (fragaria anannassa) and red bell peppers (capsicum annuum L.)Publication . Santos Pedro, Dora M.; Alexandre, Elisabete; Fundo, Joana F.; Brandão, Teresa R. S.; Silva, Cristina L.M.The objective of this work was to study the effect of ultrasonication, thermosonication and UV-C irradiation on the quality attributes of strawberries (Fragaria anannassa) and red bell peppers (Capsicum annuum, L.). Thermosonication studies were carried out at 50ºC and 65ºC. Control water treatments at the same temperatures were conducted. The analysed quality factors were colour and texture for both products, in addition to anthocyanins content in the case of strawberries. Results showed that UV-C constituted a harmless treatment, with little or no effect on color, texture or anthocyanins content. Ultrasonication caused small colour changes and no significant effects on texture of both products. Thermosonication at 65ºC resulted in undesirable changes of color, anthocyanins and texture of strawberries, and color of red bell peppers. When compared to water treated samples, thermosonicated ones showed higher texture retention. This effect was much more pronounced on red bell peppers.
- Effect of ultrasonication, thermosonication and UV-C irradiation on the quality of strawberries (fragaria anannassa) and red bell peppers (capsicum annuum L.)Publication . Santos Pedro, Dora M.; Alexandre, Elisabete M. C.; Fundo, Joana F.; Brandão, Teresa R. S.; Silva, Cristina L. M.
- Estudo do efeito de tratamentos não térmicos na segurança de alguns frutos e vegetaisPublication . Silva, Cristina L. M.; Brandão, Teresa R. S.; Santos, Dora M.; Fundo, Joana F.
- EuFooD-STA Centre developed a free and open access digital library for the food sectorPublication . Silva, Cristina L. M.; Miller, Fátima A.; Fundo, Joana F.; Braun, Susanne; Pittia, Paola; Greil, Gunter; Schleining, Gerhard