CBQF - Documentos de Conferências / Conference Objects
URI permanente para esta coleção:
Navegar
Entradas recentes
- Sensory evaluation of starch-free low-fat dairy spread formulationsPublication . Melo, A.; Magalhães, I.; Correia, D.; Pintado, M.The growing demand for healthier food products has stimulated the development of fat-reduced dairy spreads with improved nutritional profiles and sensory acceptance. This study aimed toevaluate the sensory properties of low-fat butter formulations without the use of modified corn starch.
- Sensory evaluation of starch-free low-fat dairy spread formulationsPublication . Melo, A.; Magalhães, I.; Correia, D.; Pintado, M.The growing demand for healthier food products has stimulated the development of fatreduced dairy spreads with improved nutritional profiles and sensory acceptance. This study aimed to evaluate the sensory properties of low-fat butter formulations without the use of modified corn starch. A total of 21 formulations were developed, varying the proportions of fat and replacer components (xanthan gum, milk protein, and emulsifier (mono- and diglycerides of fatty acids)). These components were selected due to their capacity to mimic the structural and sensory properties of fat, contributing to texture, mouthfeel, and stability of the final product. Preliminary screening identified three formulations as the most promising, which were further subjected to sensory evaluation. Attributes such as appearance, color, consistency, flavor, and overall acceptability were assessed. A total of 34 butter consumers participated in acceptance tests and checkpurchase intention evaluations. Sensory analysis revealed high scores for color, flavor, appearance and consistency for the formulation flavored with oregano essential oil and oregano leaves (f22), where 54.5% of panelists agreed (score 4) with all parameters, and for the formulation with oregano essential oil, oregano leaves, and garlic (f23), where 45% of panelists strongly agreed (score 5) with all parameters. In order of preference, f23 stood out with 63.6% preference. This study highlights the potential of using natural hydrocolloids, dairy proteins, and emulsifiers as fat replacers and modified corn starch in the design of healthier dairy spreads. Further studies are underway to optimize shelf-life stability and explore consumer acceptance in broader markets.
- Sensory evaluation, acceptability, and consumer insights of protein- and fiber-enriched foods tailored for older adults: the diet65+ projectPublication . Salsinha, Ana Sofia; Ferreira, Miguel Magalhães; Correia, Marta; Oliveira, Isabel; Azevedo, Miguel; Pintado, Manuela; Oliveira-Silva, Patrícia
- From ingredient characterization to clinical evaluation: developing protein- and fiber-enriched food products for a 65+ population (Diet65+ Project)Publication . Salsinha, Ana Sofia; Silva, Isa; Correia, Marta; Oliveira, Isabel; Azevedo, Miguel; Pintado, Manuela
- The role of food cultures and fermentates in the shelf life of soy-based burgersPublication . Silva, Beatriz Nunes; de Mooij, Joost; Zuliani, Véronique; Teixeira, PaulaBackground: Food cultures and fermentates represent alternative (bio)solutions to traditional preservation approaches. Aligned with current industry and consumer trends, this study aimed at the development of an innovative plant-based meat analogue, a soy-based hamburger, incorporating two biosolutions. These biosolutions were applied with the aim of modulating the microbiome of the product and hindering the growth of pathogenic microorganisms such as Listeria monocytogenes. Methods: Three batches of soy-based burgers were produced: batch A contained a buffered vinegar (0.5%); batch B was produced with soy previously fermented with Leuconostoc carnosum; and batch C served as the control, with no preservatives. Each burger (~40 g) was inoculated (n=2) with a cocktail of seven L. monocytogenes strains and stored at 7 ºC and 10 ºC, according to the EURL Lm Technical Guidance Document to evaluate the competence of laboratories implementing challenge tests and durability studies related to Listeria monocytogenes in ready-to-eat foods (9 days + 19 days, respectively). At defined time points (days 0, 7, 13, 21 and 28), L. monocytogenes counts were determined on PALCAM agar (37 ºC, 24-48 h) according to ISO 11290-2:2017). Results: At day 0, L. monocytogenes levels in batches A, B and C were 4.3, 3.4 and 4.5 log CFU/g, respectively. With the exception of batch B, all burgers showed an increase in contamination levels throughout storage, with batch C reaching the highest value (8.5 ± 0.0 log CFU/g) after only 13 days. The maximum contamination level in batch A was observed at day 21 (7.1 ± 0.8 log CFU/g). Batch B showed the most promising results, with L. monocytogenes counts remaining below the detection limit (2.8 log CFU/g) until day 13 and only reaching 4.4 ± 0.7 log CFU/g after 28 days, which was considerably lower compared to the maximum levels observed in the other formulations. Conclusions: The tested biosolutions show potential to improve food safety and extend shelf life. Future studies should evaluate alternative formulations with a focus on their impact on sensory attributes and consumer acceptance.
- Antioxidant and neuroprotective potential of mushroom biomass: effects on ROS production in human microglial cell line (HMC3) and alzheimer’s disease caenorhabditis elegans modelsPublication . Araújo-Rodrigues, Helena; Garzón-García, Lidia; Salsinha, Ana Sofia; Relvas, João B.; Tavaria, Freni Kekhasharú; Santos-Buelga, Celestino; González-Paramás, Ana M.; Pintado, Manuela E.Background: Mushrooms exhibit diverse bioactive compounds with prebiotic, immunomodulatory, antioxidant, and neuroprotective effects. These benefits may arise from direct metabolite absorption and gut microbiota modulation, a key regulator of brain health through the gut-brain axis1. This study explored the neuroprotective potential of macromolecules from the mushroom biomass (MB) from Trametes versicolor (TV), Hericium erinaceus (HE), and Pleurotus ostreatus (PO) before and after gastrointestinal digestion (GID), together with microbiota-derived metabolites. Their effects were evaluated in the human microglial cells (HMC3) by ROS measurement and in transgenic Caenorhabditis elegans Alzheimer’s disease (AD) models by chemotaxis and paralysis assays. Methods: Bioactive compounds in MBs were quantified by enzymatic assays, HPLC, and spectrophotometric methods. GID was simulated by the INFOGEST standardized method, and the microbiota-derived metabolites were determined by human fecal fermentation. Intracellular ROS in HMC3 cells were measured using a fluorescent probe. Transgenic C. elegans AD models were used for chemotaxis and paralysis assays. Results: Biochemical characterization of MBs confirmed the presence of bioactive compounds with antioxidant potential. TV showed higher levels of ?-aminobutyric acid (GABA; 125.99 mg/100 g), ergosterol (8.97 mg/100 g), ascorbic acid (3.31 mg/100 g), carotenoids (18.05 mg/100 g), and free phenolic compounds (113.31 mg GAE/100 g). HE possessed higher tocopherol levels (816.74 ?g/100 g), while PO was richer in zinc content (2.37 mg/100 g). Total glucan content (76.15-80.45%) and selenium content (87.68–93.04 ?g/100 g) were similar across species. All biomass species inhibited ROS production in microglia (15.35–21.29%) at 0.63–1.25 mg/mL. Digestive fractions of all mushroom species significantly improved chemosensory responses in the BR5270 strain, which expresses the hyperphosphorylated tau protein in neurons. TV, HE, and PO also significantly delayed paralysis progression in the CL4176 strain. Moreover, butyric acid and GABA restored chemotaxis deficits in CL2355 and delayed progressive paralysis in CL4176, both strains with amyloid beta peptide expression, indicating protective effects against amyloid-induced neuronal dysfunction. Conclusions: Mushroom biomass-derived compounds and microbiota metabolites show neuroprotective potential, mitigating A?- and Tau-induced toxicity, two of the main hallmarks of AD.
- From waste to bioactives: green extraction of natural antioxidants and antimicrobials from tomato by-productsPublication . Fernandes, Ana; Magalhães, Daniela; Souza, Hiléia K. S.; Campos, Débora A.; Boas, Ana A. Vilas; Pintado, ManuelaBackground: Global tomato production reached 192 million tons in 2023. Industrial processing generates around 25% by-products (peels, seeds, pulp), often discarded, yet rich in phenolics (e.g. quercetin, lutein), carotenoids (e.g. lycopene, ?-carotene), fiber and proteins. With growing demand for sustainable, biodegradable, and clean-label packaging materials, there is increasing interest in using natural bioactive compounds to replace synthetic additives [1]. The NOVAPACK project explores the potential of tomato by-products as sources of antioxidants and antimicrobials and pigments for use in active edible packaging, thereby supporting circular economy goals and reducing environmental impact. Methods: Tomato by-products were characterized in terms of proximal composition, and bioactive compounds were extracted using environmentally friendly, food-safe solvents: ethanol/water, citric acid, lactic acid, and ascorbic acid (HCl as reference). Extracts were analyzed using HPLC to determine the levels of carotenoid and phenolic compounds. FTIR spectroscopy was used to identify functional groups. Antioxidant capacity was tested with DPPH and ABTS assays. Antimicrobial effectiveness was evaluated against pathogens such as E. coli, B. cereus, S. aureus and Salmonella spp. Results: Tomato by-products showed proteins (20.50 ± 0.20%), total dietary fiber (65.89 ± 2.25%) and ash (2.96 ± 0.09%). Ethanol/water extracts yielded higher quercetin concentrations, while acidic solvents improved phenolic compounds diversity extracting rutin and naringenin. Carotenoids were efficiently recovered, yielding a total carotenoid content reaching 2.24 ± 0.03%, which played an important role in the observed antioxidant activity. FTIR analysis revealed hydroxyl and aromatic C=C groups, confirming the presence of phenolics and carotenoids. Antioxidant assays showed strong radical-scavenging activity, and antimicrobial tests indicated effective inhibition of the referred foodborne pathogens, with growth suppression at concentrations ranging from 0.01 % to 1 % w/v, with further optimization being still performed. Conclusions: This study highlights tomato by-products as sources of natural antioxidants and antimicrobials for active packaging. Green extraction methods exhibit strong potential, especially when applied within Mediterranean agrosystems. Findings support bio-based packaging that improves food safety, shelf-life, and waste valorization, aligning with NOVAPACK goals.
- Integrating traditional antifungal tests and flow cytometry to evaluate the activity of essential oils against Malassezia furfurPublication . Lopes, Ana I.; Oliveira, Cláudia S.; Pintado, Manuela E.; Tavaria, Freni K.Malassezia spp. are lipid-dependent yeasts that constitute a major part of the human skin mycobiome. While normally commensal, they can contribute to several dermatological conditions, with Malassezia furfur (M. furfur) being the species most often linked to invasive disease [1]. Current treatments for M. furfur infections rely on topical or systemic antifungals that, despite being effective, are constrained by side effects, drug interactions, species-specific resistance, and high recurrence rates [2]. In this context, essential oils (EOs) have gained attention as promising alternatives due to their broad-spectrum antimicrobial activity and multi-target mechanisms, which reduce the likelihood of resistance [3].
- Integrating traditional antifungal tests and flow cytometry to evaluate the activity of essential oils against malassezia furfurPublication . Lopes, Ana I.; Oliveira, Cláudia S.; Pintado, Manuela E.; Tavaria, Freni K.Background: Malassezia spp. are lipid-dependent yeasts that are an important part of the normal skin mycobiome in humans and other warm-blooded animals. Although generally harmless, they can, under certain conditions, contribute to skin disorders, with Malassezia furfur (M. furfur) being the main species linked to invasive infections. Current treatment mainly relies on topical or systemic antifungals, which, despite their effectiveness, are limited by side effects, drug interactions, species- specific resistance, and frequent recurrences. In this context, essential oils (EOs) are emerging as promising alternatives, as they show broad-spectrum antimicrobial activity and multi-target mechanisms that lower the risk of resistance. Thus, this study aimed to evaluate the antifungal activity of six EOs—rosemary, eucalyptus, lavender, basil, sage, and thyme—against M. furfur. Methods: Antifungal activity was assessed through: (i) agar diffusion assay; (ii) determination of minimum inhibitory (MIC) and fungicidal concentrations (MFC); (iii) growth inhibition curves at MIC; (iv) anti-biofilm activity at MIC, ½MIC, and ¼MIC; (v) membrane integrity analysis by flow cytometry using propidium iodide (PI) and thiazole orange (TO) for the most active oils (eucalyptus, lavender, thyme); and (vi) fluorescence microscopy of yeasts exposed to eucalyptus EO at ¼MIC. Results: Inhibition zones ranged from 20 ± 0.00 mm (rosemary) to 33 ± 2.00 mm (eucalyptus), with basil and thyme achieving complete inhibition. MIC and MFC values ranged from 0.08% to 2.5% (v/v), with thyme showing the lowest values. Growth inhibition curves confirmed MIC data. Thyme also displayed the strongest antibiofilm effect. Flow cytometry suggested the absence of viable cells due to a lack of TO staining, even in untreated controls. However, fluorescence microscopy revealed that cells remained viable but failed to show TO uptake, likely because the lipid-rich membrane interfered with staining. Conclusions: This work demonstrates the strong antifungal activity of EOs, particularly thyme, eucalyptus, and lavender, against M. furfur, affecting both planktonic and biofilm forms. Importantly, it represents one of the few studies applying flow cytometry to this yeast, exposing critical limitations in conventional staining methods. The novelty of this study advances knowledge on EO efficacy and highlights the need for further research to refine flow cytometry protocols for reliable assessment of M. furfur viability.
- Effects of combining organic acid and essential oil as an alternative to replace potassium sorbate in fruit preparationsPublication . Melo, A.; Sorathiya, K.; Paulico, L.; Magalhães, I.; Hogg, M. C.; Pintado, M.Introduction: The replacement of synthetic preservatives by natural alternatives is an increasing demand in the food industry. Chemical preservatives, such as potassium sorbate (PS), are widely used in food preservation; however, they raise concerns due to potential health risks and increasing consumer demand for clean-label products. The replacement of synthetic antimicrobials with natural antimicrobial has emerged as a sustainable strategy to improve food quality and shelf life. Propionic acid (PA) and lemongrass essential oil (LEO) exhibit potential antimicrobial activity and their combination enhances inhibition of spoilage and pathogenic microorganisms. Objective: This study investigated the substitution of potassium sorbate (PS) in red fruit preparations using combinations of propionic acid (PA) and lemongrass essential oil (LEO) with antimicrobial potential against fungi, yeasts, and bacteria, while maintaining safety and stability of the product. Conclusion: These findings demonstrate the potential of replacing potassium sorbate with natural antimicrobial systems based on propionic acid and lemongrass essential oil in fruit-based products. Future work will focus on optimizing sensory attributes, assessing shelf-life performance, and evaluating the scalability of these formulations for industrial implementation.