Browsing by Author "Melo, Adma"
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- Alginate edible films containing essential oils: characterization and bioactive potentialPublication . Lopes, Ana I.; Melo, Adma; Afonso, Tiago B.; Silva, Sara; Barros, Lillian; Tavaria, Freni K.; Pintado, ManuelaEssential oils (EOs) are natural substances rich in phenolic compounds with notable antimicrobial and antioxidant properties. However, they present some limitations, such as low stability and bioavailability. Incorporating EOs into polymeric films offers a novel approach to overcome these challenges while enhancing their efficacy. In this study, we produced and thoroughly characterized alginate-based edible films incorporated with five different EOs—rosemary, eucalyptus, oregano, sage, and thyme. This is the first comprehensive investigation to include this diverse range of EOs in alginate films. Their antimicrobial and antioxidant activities were also evaluated. The results demonstrated that alginate films containing EOs exhibited significant bioactive properties. Notably, the film incorporated with oregano EO completely inhibited the growth of all tested bacteria and fungi and showed the highest antioxidant activity. Based on these findings, alginate films containing EOs present promising bioactive potential and could serve as biodegradable alternatives to conventional packaging materials, reducing environmental impact. However, further studies are necessary to assess their safety profile and confirm their viability as replacements for traditional food packaging. Future research should focus on evaluating cytotoxicity, genotoxicity, and the practical application of these films in food matrices.
- Antimicrobial activity of organic acids against some common food spoilage and pathogenic microorganismsPublication . Sorathiya, Kavita; Melo, Adma; Rodrigues, Cristina; Paulico, Luís; Barracosa, Rita; Correia, Daniela; Hogg, Maria Conceição; Pintado, M. ManuelaIntroduction: In recent years, the food industry is challenge of producing high-quality products using natural preservatives instead of synthetic ones, driven by increasing consumer demand for clean-label food products. Organic acids, which are prevalent in fruits and medicinal plants, possess well-documented antioxidant, antibacterial, and anti-inflammatory properties that are beneficial to human health (1). These acids have potential as alternative preservatives due to their antimicrobial activity and GRAS (Generally Recognized as Safe) status. They are utilized as antimicrobial agents, antioxidants, acidulants, flavor enhancers, and pH adjusters in various food products (2). Additionally, organic acids help enhance nutritional and physicochemical properties. As a natural approach to inhibiting food contaminants and pathogens, their antimicrobial properties contribute to improved food safety and extended shelf life (3). The objective of this study was to investigate the antimicrobial activity of organic acids against common food spoilage and pathogenic microorganisms for potential application in food formulation. Objective: The objective of this study was to investigate the antimicrobial activity of organic acids against food spoilage microorganisms. 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.
- Antimicrobial activity of alginate films and coatings: a comparisonPublication . Lopes, Ana Isabel; Melo, Adma; Pereira, Eliana; Caleja, Cristina; Barros, Lillian; Tavaria, Freni; Pintado, Manuela
- Antimicrobial activity of an edible film incorporated with oregano essential oilPublication . Lopes, Ana Isabel; Melo, Adma; Pereira, Eliana; Caleja, Cristina; Barros, Lillian; Tavaria, Freni; Pintado, Manuela
- Antimicrobial activity of an edible film incorporated with oregano essential oilPublication . Lopes, Ana Isabel; Melo, Adma; Pereira, Eliana; Caleja, Cristina; Barros, Lillian; Tavaria, Freni; Pintado, Manuela
- Determination of minimum inhibitory concentrations of several plants extracts against different bacterial pathogensPublication . Carvalho, Marta; Melo, Adma; Afonso, Tiago; Barbosa, Joana; Ribeiro, Tânia; Tavaria, Freni; Carocho, Márcio; Barros, Lilian; Pintado, Manuela; Teixeira, PaulaIn the context of COVID 19 the use of face masks has been recommended as a preventive measure against the spread of SARS CoV 2 1 Despite their health benefits, usage of single use masks represents a threat to the environment as they are manufactured fromlong lasting plastic materials Reusable fabric masks are an alternative to reduce the risk of pollution and the amount of plastic wastage 2. The application of antimicrobial agents in the tissues used to produce masks would be an additional hurdle on the preventionof other respiratory infections and secondary bacterial infections that occur from touching contaminated masks In this context, impregnation of the fabrics with plant extracts is an attractive approach since they are potentially safe and free of adverse side effectsand powerful antimicrobials. The objective of this work was to study several plant extracts to select the most efficient against pathogenic microorganisms.
- Development and bioactive potential of plant residue films enriched with eucalyptus extract and oregano essential oilPublication . Melo, Adma; Lopes, Ana I.; Barros, Lillian; Tavaria, Freni; Pintado, ManuelaIntroduction: Traditional plastic food packaging is typically non-renewable and non-biodegradable [1], creating a need for new eco-friendly and sustainable alternatives, such as plant-based films. Plant agro-industrial wastes, such as peels, stalks and bagasse, have been explored as sources of polymeric matrices in film development [2]. Additionally, natural compounds from plants, like plant extracts (PEs) and essential oils (EOs) can provide these films with antimicrobial and antioxidant activities, conferring them the ability to act as food preservatives against a broad spectrum of food poisoning/contaminants microorganisms and taking the opportunity of their antioxidant properties to avoid the deterioration of fats and other food constituents [3]. Objectives: To extract and characterize the bioactive molecules from licorice residues. To produce polymeric films with licorice-based polymers incorporated with eucalyptus extract and oregano EO. To evaluate the antimicrobial and antioxidant activity of the films. Conclusions: Licorice residues are rich in insoluble fibers. These fibers were used to produce edible films incorporated with oregano EO and eucalyptus extract. Licorice residue film incorporated with eucalyptus extract and oregano essential oil inhibited the growth of S. aureus and E. coli after 2h; the film with eucalyptus extract inhibited S. aureus after 4h. All films presented antioxidant activity; the film with oregano EO presented higher antioxidant activity by ABTS, whereas the film with oregano EO and eucalyptus extract presented higher antioxidant values by DPPH.
- Elaboration and antimicrobial activity of films from plant residues incorporated with eucalyptus extract and oregano essential oilPublication . Melo, Adma; Lopes, Ana Isabel; Pereira, Eliana; Caleja, Cristina; Barros, Lillian; Tavaria, Freni; Pintado, Manuela
- Elaboration and antimicrobial activity of films from plant residues incorporated with eucalyptus extract and oregano essential oilPublication . Melo, Adma; Lopes, Ana Isabel; Pereira, Eliana; Caleja, Cristina; Barros, Lillian; Tavaria, Freni; Pintado, Manuela
- Elaboration of films from plant residues: a more sustainable alternative to the environmentPublication . Melo, Adma; Lopes, Ana Isabel; Ribeiro, Tânia; Pereira, Eliana; Caleja, Cristina; Barros, Lillian; Tavaria, Freni; Pintado, Manuela
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