Browsing by Author "Machado, M."
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- Alga Fucus sp. extracts to produce edible filmsPublication . Martins, V.; 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 [1,2]. Fucus sp. is composed of valuable bioactive compounds, such as fucoxanthin, vitamins, water-soluble (vitamin C and of complex B) and fat-soluble (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, such as 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: To evaluate the antioxidant activity and cytotoxicity bioactive extracts from Fucus sp. To produce an edible film based on PS enriched with the bioactive extracts. To test the antioxidant activity of the edible film. To test physico-chemical properties of the edible film, such as the color, thickness, solubility and water vapor permeability. 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 shows antioxidant activity, presents a high water vapor permeability, and 100 % solubility in water, which simulates hydrophilic foods, and lower solubility in hydroalcoholic solutions, which simulate hydrophobic foods. It has a brown color, characterized by relatively low luminosity and saturation values. This edible film has potential to be used in food packaging, whereas presenting high biodegradability.
- 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.
- Inflammatory potential of high-protein hybrid yogurtPublication . Gigante, M. L.; Baptista, D. P.; Silva, K. K. P.; Machado, M.; Costa, E.; Pintado, M.Introduction: Partly replacing dairy proteins with plant proteins in processed foods is a potential alternative strategy for creating a more sustainable food system. Furthermore, with the growth of the elderly population worldwide, there is an interest in developing foods to promote the health of the elderly. Objective: This study aimed to evaluate the impact of partial replacement (50%) of dairy proteins by almond protein in high-protein yogurts on the inflammatory potential after in vitro simulation of the gastrointestinal digestion of control and hybrid yogurts under digestive conditions of elderly individuals (INFOGEST). Results: The hydrolysates obtained at the end of digestion of both products did not show a pro-inflammatory effect on macrophages (RAW 264.7 cells) or adipocytes (3T3-L1 cells), since no increase in the secretion of the pro-inflammatory cytokines TNF-α (Figure 1) and IL-6 (Figure 2) was observed, respectively. Conclusions: The partial replacement of dairy proteins with almond proteins in high-protein yogurts may be interesting with a focus on more sustainable food systems. Furthermore, hybrid products containing high nutritional value dairy proteins can be used to maintain the health of the elderly population.
- Sterol and fatty acid profile in negrinha and santulhana varietal olive oils from Trás-os-Montes regionPublication . Rodríguez-Alcalá, L. M.; Pimentel, L.; Machado, M.; Correia, I.; Pereira, J.A.; Gomes, Ana M.; Pintado, M.
- Valorization of Solanum melongena L. crop by-products: phenolic composition and in vitro antioxidant, antidiabetic, anti-inflammatory, cytotoxic, and antimicrobial propertiesPublication . Añibarro-Ortega, Mikel; Dias, Maria Inês; Petrović, Jovana; Núñez, Sonia; Calhelha, Ricardo C.; Costa, Eduardo M.; Machado, M.; Pintado, Manuela; Soković, Marina; Lópes, Víctor; Barros, Lillian; Pinela, JoséThis study explored the valorization of post-harvest eggplant aerial parts as a sustainable source of value-added ingredients by investigating their phenolic composition and in vitro bioactive properties. HPLC-DAD-ESI/MSn analysis identified chlorogenic acid derivatives as the predominant phenolic compounds (53 % of the phenolic fraction), followed by O-glycosylated kaempferol and quercetin. The extract displayed antioxidant activity in physiologically relevant cell-based assays and significant α-glucosidase inhibitory capacity that far exceeded that of the standard drug acarbose. It also inhibited the formation of advanced glycation end-products (AGEs), suggesting its potential to mitigate diabetes-related complications. Furthermore, the extract showed a modest pancreatic lipase inhibitory effect and capacity to suppress interleukin 6 production. Selective cytotoxicity against human gastric and colon adenocarcinoma cell lines and strong antimicrobial activity against foodborne pathogens were observed. Given the growing demand for natural alternatives to synthetic drugs, these findings position eggplant crop biomass as a promising, sustainable source of active compounds with potential applications in food, nutraceutical, and pharmaceutical formulations for managing type 2 diabetes and other oxidative stress-mediated conditions. This study not only contributes to the valorization of agricultural waste but also expands the research on by-products of Solanaceae crops, offering a pathway for sustainable resource utilization