Browsing by Author "Teixeira, J. A."
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- Integral valorisation of tomato by-products towards bioactive compounds recovery: human health benefitsPublication . Coelho, M. C.; Rodrigues, A. S.; Teixeira, J. A.; Pintado, M. E.The tomato processing industry is one of the world's most important markets. This industry aims to optimise production, minimise energy costs and waste streams while ensuring high-quality products. This sector produces substantial amounts of by-products frequently disposed of as waste rather than reintroducing them with a new intent into the supply chain. However, these by-products are rich in bioactive compounds (BC), including carotenoids, fibre, which exhibit antioxidant, anti-inflammatory and chemopreventive properties, and cardiovascular protection. Reusing these compounds is favourable to reducing the environmental impact and enables the development of added-value products with various possible uses such as food and feed additives, nutraceuticals, cosmeceuticals, etc. This review summarises relevant issues towards the recovery and valorisation of BC from industrial tomato by-products within a circular economy context.
- Nanoencapsulation of bovine lactoferrin for oral hygiene applicationsPublication . Costa, C. I.; Morsy, T. A.; Matos, C. M.; Amorim, M.; Pintado, M. E.; Gomes, A. P.; Teixeira, J. A.; Balcão, V. M.
- The use of emergent technologies to extract added value compounds from grape by-productsPublication . Coelho, M. C.; Pereira, R.; Rodrigues, A. S.; Teixeira, J. A.; Pintado, M.EBackground: The current circular economy system-based sustainability and the social lifestyle trends, have led to a developed structure that is restorative or regenerative by purpose and innovation. It substitutes the end-of-life idea of a by-product adding value to it, shifts towards the usage of environmentally friendly solutions, elimi-nating the harmful chemicals, which impair reuse. Scope and approach: Considering the wine production, which is one of the most critical agro-industrial sectors worldwide, generating large amounts of by-products with environmental impact, but also with high economic and nutritional potential. This review aims to evaluate the effects of alternative green technologies on the functionality and recovery of bioactive compounds (BCs) from wine by-products. Key findings and conclusions: These agro-industrial by-products, e.g., skins and pulp remnants, are rich in BCs with health benefits such as supporting the immune system, anti-tumoral, and preventing cardiovascular diseases. Besides, the consumer has increased interest in diet and health, demanding suppliers to consider the reuse of agro-food by-products. Thus, the application of green recovery technologies eliminates the harmful effects comparing to conventional technologies, can be recycled into the food chain as functional additives for different products and applications, guaranteeing the sustainability and reducing the winemaking by-products.
- Valorization of tomato wastes : influence of ohmic heating process on polyphenols extraction timePublication . Coelho, Marta; Pereira, Ricardo; Teixeira, J. A.; Pintado, ManuelaCurrent extraction treatments may cause degradation of biocompounds hampering their added value. Phenolic compounds extraction of Lycopersicon esculentum (tomato) by-products was optimized using ohmic heating (OH) as an alternative extraction technology. Design of experiments was applied to evaluate the effect of extraction time, temperature and ethanol concentration and further optimized by a desirability function. The antioxidant activity and characterization of phenolic compounds was performed. A significant increase of phenolics content and antioxidant activity were obtained at 70ºC and 40ºC (p<0.05). The best extraction conditions were 70 ºC, 15 min and 70% of ethanol with a total phenolic content of 2.550 ± 0.072 mg gallic acid equivalents/g(fw). The individual phenolic compounds were identified by HPLC-DAD analysis. In conclusion, OH shows to have a high potential as an environmental-friendly, economical and fast process for the recovery of polyphenols from industrial tomato by-products.
- Valorization of tomato wastes: influence of ohmic heating process on polyphenols extractionPublication . Coelho, Marta; Pereira, Ricardo; Teixeira, J. A.; Pintado, ManuelaIntroduction: Tomato based products is one of the worldwide major agroindustrial sectors generating substantial amounts of wastes, with high economic and environmental costs. These agroindustrial by-products e.g. skins and pulp remnants, are rich in bioactive compounds such as polyphenols. Current extraction treatments, besides representing environmental hazards, may cause these by-products bioactive compounds degradation, promote toxicity, and reduce biological properties and health benefits, thus hampering their added value. Therefore, there is a growing interest in alternative extraction technologies, such as the case of Ohmic Heating (OH), an environmentally-friendly technique (i.e. use of electrical energy) [5]. This study aimed to optimize the extraction of phenolic compounds, antioxidants and carotenoids of tomato wastes through ohmic heating, as an alternative extraction technology. Conclusions: The highest phenolic compounds content and the highest level of antioxidant activity was achieved when tomato wastes were heated for 15 min at 70 °C with 70% of ethanol. OH shows to have a high potential as an environmentally-friendly, economic and fast process for the recovery of polyphenols from industrial tomato by-products.