Browsing by Author "Rodrigues, Cristina V."
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- Acorn flours: a novel source of bioactives and nutritional benefitsPublication . Rodrigues, Cristina V.; Maia, Maria Luz; Babo, Pedro; Pintado, ManuelaIntroduction: In Portugal, acorns (Quercus spp.) are highly abundant, being produced around 401,585 tonnes annually. Yet, about 55% remains in fields, leading to the waste of this biomass and promoting potential environmental issues (e.g. soil degradation) (Castro et al., 2022, Zhou and Wang, 2020). This challenge is further exacerbated by the increasing global population, which exerts mounting pressure on our food systems. However, acorn by-products hold great promise as a source of bioactive ingredients, offering solutions to maximize food utilization, promote upcycling, and introduce innovative nutritional and health benefits (Mahmud et al., 2022) . This potential is especially evident in acorns’ kernel, which is rich in valuable bioactive compounds suitable for the development of value-added products. The acorn kernel is highly abundant in phenolic compounds (e.g. tannins, quercetin, gallic acid), oil rich in fatty acids (e.g. oleic acid, linoleic acid), tocopherols, carotenoids (e.g. β-carotene), and phytosterols (e.g. β-sitosterol), which hold potential antioxidant, anti-inflammatory and anti-microbial effects (Szabłowska and Tańska, 2024). Moreover, starch recovered from the acorns’ kernel can be applied as a thickening and stabilizer agent in food formulations (Castro et al., 2024), and can hold promising characteristics, which can lead to the improvement of the gut microbiome. Objectives: The present work aimed to characterize the kernel flour from two acorn species: Quercus pyrenaica and Quercus rotundifolia, provided by LandraTech, in a way to valorize them, through potential food applications, promoting circular economy within the industry. Results and main conclusions: Overall, the valorization of the acorn raw materials, exemplified by the flours obtained from its kernel, not only offers promising ways for sustainable and novel food applications, but also underlines the importance of turning waste into valuable resources in the global food industry, as a circular economy approach.
- Algarve's PGI citrus essential oils: unlocking the potential of food industry by-productsPublication . Rodrigues, Cristina V.; Magalhães, Daniela; Vilas-Boas, Ana A.; Pintado, ManuelaWorldwide, the processing of citrus juices generates elevated amounts of waste (around 120 million tons, annually), due to the discard of these fruits by-products, such as peels, seeds and pulp, leading to an unprecedented environmental burden. Portugal's citrus fruits cultivated under the Protected Geographical Indication (PGI) designation, particularly, constitute a significant agricultural sector, which resulted in a production of approximately 398.83 thousand tons, in 2019 [1]. Nevertheless, the processing of these citrus results in wasting between 45% and 50% of the fruit, and contributes to environmental issues such as water and land pollution [2, 3]. Orange (Citrus sinensis) and lemon (Citrus limon) peels, for instance, contain valuable bioactive compounds such as polyphenols, essential oils, and fiber, which can be repurposed for novel food, pharmaceutical and cosmetic applications [2,3]. Regarding these promising compounds, citrus peels essential oils (EO’s) have gained increasing attention for their diverse applications within the food preservation area, due to their properties, such as potential antimicrobial and antioxidant capacities [2,3]. Therefore, the repurpose of citrus by-products, particularly the essential oils extracted from their peels, presents a favorable solution for environmental challenges posed by excessive waste, bringing forward a valuable approach for innovative applications regarding the food industry, among other sectors. Objectives: The present work aimed the extraction and characterization of essential oils, from orange (Citrus sinensis) and lemon (Citrus limon) peels, using a sustainable approach based on green chemistry principles, in a way to valorize these bioactive compounds through potential food preservation applications, promoting circular economy within the industry.
- Bioactive potential of chitosan–oleic acid nanoparticles loaded with lemon peel essential oil for topical treatment of vulvovaginal candidiasisPublication . Ibrahim, Faten M.; Shalaby, Eman Samy; Abdelhameed, Mohamed F.; El-Akad, Radwa H.; Ahmed, Kawkab A.; Abdel-Aziz, Mohamed S.; Habbasha, El Sayed El; Rodrigues, Cristina V.; Pintado, ManuelaThe rising incidence of vulvovaginal candidiasis (VVC) has been leading to the development of alternative antifungal therapies. This study aimed to develop a topical chitosan–oleic acid nanoparticle (CH-OA-NP) cream loaded with lemon peel essential oil (LPEO) for VVC treatment. The characterization of the optimal nanoparticle formulation (F4: 10 g/L CH, 2:1 OA/LPEO ratio) showed high encapsulation efficiency, stability, and controlled release. Moreover, it was characterized regarding its particle size, polydispersity index, zeta potential, and chemical/morphological profile. LPEO-related compounds (e.g., eriodictyol) were identified through LC-ESI-QqTOF-HRMS in the cream matrix, suggesting the preservation of LPEO potential bioactivities after formulation. In silico docking of 12 LPEO metabolites revealed that compounds such as citronellic acid exerted inhibitory effects against several inflammation-associated enzymes (e.g., 14-α-Demethylase). In vitro antimicrobial tests demonstrated remarkable activity against Candida albicans, Gram-negative (e.g., Escherichia coli), and Gram-positive (e.g., Staphylococcus aureus) bacteria. In vivo studies in a rat model of VVC revealed significant antifungal, anti-inflammatory, and immunomodulatory effects of the LPEO-CH-OA-NP cream (5% and 10%), leading to reduced MDA, MPO, and IL-1β levels and increased GSH activity. This novel formulation potentially offers a promising alternative therapy for VVC, addressing the current antifungal therapies’ limitations, counteracting drug resistance.
- Exploring the potential of quercus robur kernel and shell for novel food applicationsPublication . Maia, Maria Luz; Rodrigues, Cristina V.; Babo, Pedro; Pintado, ManuelaIntroduction: Acorns are produced in abundance across Portugal, yet remain largely underutilized, with only 1% being currently incorporated into human diets. However, acorns, as a sustainable, gluten-free, and nutrient-rich raw material, align with current consumer trends. Additionally, acorn by-products present significant potential as sources of bioactive ingredients, offering opportunities to enhance food utilization, encourage upcycling, and deliver new nutritional and health benefits. Rich in bioactive compounds like fatty acids, phenolic compounds, and tocopherols—known for their antioxidant properties—acorns also stand out for their high mineral content, making them a valuable addition to traditional foods. Objective: This study focuses on characterizing the kernels and shells of Quercus robur, an endemic Portuguese species supplied by LandraTech. For that purpose, the two samples, kernel, and shells, were ground as flour and then analyzed regarding the physicochemical characteristics and nutritional value, complemented by the determination of their aqueous extract’s antioxidant activity through ABTS and DPPH assays. Conclusions: The characterization of kernels and shells from Quercus robur highlights the significant potential of acorns from native Portuguese oaks as valuable raw materials for sustainable and innovative food applications. This study also emphasizes the importance of exploring underutilized residues as viable resources for the global food industry, promoting a circular economy approach.
- Formulation and characterization of non-toxic, antimicrobial, and alcohol-free hand sanitizer nanoemulgel based on lemon peel extractPublication . Ibrahim, Faten Mohamed; Shalaby, Eman Samy; El-Liethy, Mohamed Azab; Abd-Elmaksoud, Sherif; Mohammed, Reda Sayed; Shalaby, Said I.; Rodrigues, Cristina V.; Pintado, Manuela; Habbasha, El Sayed ElRecently, hand sanitization has gained attention for preventing disease transmission. Many on-the-market convenient dermal sanitizers contain alcohol, which can be detrimental to the skin. Therefore, three nanoemulgel formulations (LN-F1, LN-F2, LN-F3) incorporating lemon peel extract (LE), and with various increasing concentrations of xanthan gum as a gelling agent and stabilizer, were developed and characterized as a novel alternative. All formulations showed non-Newtonian shear-thinning flow behavior, particle size values below 200 nm, and increasing zeta potential with higher xanthan gum concentrations. All nanoemulgel formulations exhibited greater in vitro phenolic compound release than free LE. LN-F2 (1.0% LE, 20.0% mineral oil, 20.0% Span 80, 4.0% Cremophor RH 40, 4.0% PEG 400, 0.5% xanthan gum, 50.5% dH2O) was selected as the optimal formulation due to improved characteristics. LE and LN-F2 potential cytotoxicity was assessed on MA-104, showing no significant cellular morphological alterations up to 10 mg/mL for both samples. LN-F2 showed in vitro antimicrobial activity against E. coli, S. Typhimurium, P. aeruginosa, S. aureus, L. monocytogenes, and C. albicans, as well as antiviral activity against phiX 174, but no effect against rotavirus (SA-11). In vivo, LN-F2 presented a removal capacity of 83% to 100% for bacteria and 89% to 100% for fungi. These findings suggest that the formulated nanoemulgel holds potential as a safe and effective antiseptic, providing a viable alternative to commercial alcohol-based formulations.
- Hesperidin from orange peel as a promising skincare bioactive: an overviewPublication . Rodrigues, Cristina V.; Pintado, ManuelaThe pursuit for better skin health, driven by collective and individual perceptions, has led to the demand for sustainable skincare products. Environmental factors and lifestyle choices can accelerate skin aging, causing issues like inflammation, wrinkles, elasticity loss, hyperpigmentation, and dryness. The skincare industry is innovating to meet consumers’ requests for cleaner and natural options. Simultaneously, environmental issues concerning waste generation have been leading to sustainable strategies based on the circular economy. A noteworthy solution consists of citrus by-product valorization, as such by-products can be used as a source of bioactive molecules. Citrus processing, particularly, generates substantial waste amounts (around 50% of the whole fruit), causing unprecedented environmental burdens. Hesperidin, a flavonoid abundant in orange peels, is considered to hold immense potential for clean skin health product applications due to its antioxidant, anti-inflammatory, and anticarcinogenic properties. This review explores hesperidin extraction and purification methodologies as well as key skincare application areas: (i) antiaging and skin barrier enhancement, (ii) UV radiation-induced damage, (iii) hyperpigmentation and depigmentation conditions, (iv) wound healing, and (v) skin cancer and other cutaneous diseases. This work’s novelty lies in the comprehensive coverage of hesperidin’s promising skincare applications while also demonstrating its potential as a sustainable ingredient from a circular economy approach.
- Lemon dietary fibre-based powder as a promising ingredient for the food industry: enhancing mortadella nutritional qualityPublication . Magalhães, Daniela; Rodrigues, Cristina V.; Botella-Martinez, Carmen; Muñoz-Tebar, Nuria; Pérez-Álvarez, José Angel; Viuda-Martos, Manuel; Teixeira, Paula; Pintado, ManuelaLemon co-products are valuable due to their high dietary fibre, making them significant for valorisation. This research aimed to characterise an innovative lemon dietary fibre (LDF) obtained through integrated extraction (of essential oil, phenolic compounds (PCs), and pectin) by evaluating its chemical, physicochemical, structural, techno-functional, total phenolic content, and antioxidant and antibacterial properties. The effects of incorporating LDF (3% and 6%) into mortadella, a bologna-type sausage, on chemical, physicochemical, technological, and sensory properties were analysed. LDF exhibited a total dietary fibre content of 85.79%, mainly insoluble (52.55%). Hesperidin (89.97–894.44 mg/100 g DW) and eriocitrin (68.75–146.35 mg/100 g DW) were the major free PCs. The major bound PCs were vanillin (5.90–9.16 mg/100 g DW) and apigenin-7-O-glucoside (8.82 mg/100 g DW). This functional ingredient demonstrated antioxidant and antibacterial activity. LDF significantly influenced mortadella’s colour, texture, and mineral composition. Higher levels of LDF result in a paler colour and increased hardness and contribute to reducing sodium levels of the final product. It also decreased residual nitrite levels, although this reduction was followed by a slight increase in lipid oxidation, which remained below the rancidity threshold (≥1.0), ensuring acceptable product quality. Sensory evaluation revealed positive feedback, favouring the 3% LDF formulation.
- Natural pigments recovery from food by-products: health benefits towards the food industryPublication . Magalhães, Daniela; Gonçalves, Ricardo; Rodrigues, Cristina V.; Rocha, Helena R.; Pintado, Manuela; Coelho, Marta C.Given the health risks associated with synthetic colorants, natural pigments have emerged as a promising alternative. These renewable choices not only provide health benefits but also offer valuable technical and sensory properties to food systems. The effective application of natural colorants, however, requires the optimization of processing conditions, exploration of new sources, and development of novel formulations to ensure stability and maintain their inherent qualities. Several natural pigment sources have been explored to achieve the broad color range desired by consumers. The purpose of this review is to explore the current advances in the obtention and utilization of natural pigments derived from by-products, which possess health-enhancing properties and are extracted through environmentally friendly methods. Moreover, this review provides new insights into the extraction processes, applications, and bioactivities of different types of pigments.
- Unravelling the potential of Mediterranean citrus by-products: M.E.D.I.S.M.A.R.T. Project overviewPublication . Rodrigues, Cristina V.; Vilas-Boas, Ana A.; Magalhães, Daniela; Ibrahim, Faten Mohamed; Habbasha, El Sayed El; Pintado, ManuelaIntroduction: Citrus fruits, widely abundant and distributed worldwide, give rise to substantial by-product quantities, potentially reaching up to 120 million tons each year, being the Mediterranean region a key producer in this context. Specifically, within this geographical area, Portugal's citrus fruits cultivated under the Protected Geographical Indication (PGI) designation constitute a significant agricultural sector, which resulted in a production of approximately 398.83 thousand tons, in 2019 [1]. Nevertheless, the processing of these fruits results in significant waste materials such as seeds, peels, and pulp, which make up 45% to 50% of the fruit and contribute to environmental issues such as water and land pollution [2, 3]. This challenge is further exacerbated by the increasing global population, which exerts mounting pressure on our food systems. However, citrus by-products hold great promise as a source of bioactive ingredients, offering solutions to maximize food utilization, promote upcycling, and introduce innovative nutritional and health benefits [3]. This potential is especially evident in citrus peels, which are rich in valuable compounds like essential oils, fiber, and polyphenols. Objectives: Under the frame of the M.E.D.I.S.M.A.R.T. Project (Partners: UCP, NRC, SSICA, AMC, CRIFFC and Tarimaș) was aimed the development of a sustainable and integrative approach based on green chemistry principles to valorize different Mediterranean citrus by-products (orange; lemon, mandarin and grapefruit peels) in a way to promote circular economy within the industry.
- Valorization of Quercus rotundifolia acorn kernel and shell towards innovative food applicationsPublication . Maia, Maria Luz; Rodrigues, Cristina V.; Babo, Pedro; Pintado, ManuelaIntroduction: Acorns, the fruit of oak trees, are abundantly produced in 36% of Portuguese forest area; however, this fruit is greatly underutilized, with only 1% being used for human nutrition. As Portugal is a gross importer of food, it is highly important to valorize this resource given its proven nutritional value. The sustainable production, gluten-free and nutritious value associated to this raw-material are perfectly aligned with consumer trends. Furthermore, acorn by-products hold great promise as a source of bioactive ingredients, offering solutions to maximize food utilization, promote upcycling, and introduce innovative nutritional and health benefits1,2. Acorns are an example of a raw material that enhances traditional foods with bioactive compounds, including fatty acids, phenolic compounds, and tocopherols, all of which have effective antioxidant properties. Furthermore, acorns are notable for their high mineral content. Objectives: The present work aimed to characterize the kernel and the shells from acorns of an endemic Portuguese species: Quercus rotundifolia, provided by LandraTech, to foster their valorization through innovative food applications promoting a circular economy. Results and main conclusions: Overall, the characterization of kernel and shells obtained from Quercus rotundifolia acorn presented a promising insight into the remarkable value of the acorns from endemic Portuguese oaks as resourceful raw materials for sustainable and novel food applications. Additionally, this study underlines the importance of investigating the neglected forestall residues as potential resources for the global food industry, as a circular economy approach.