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- Physicochemical and bioactive caracterisation of edible and waste parts of “piel de sapo” melonPublication . Miller, Fátima Alves; Fundo, Joana Freitas; Garcia, Ester; Santos, João Rodrigo; Silva, Cristina Luisa Miranda; Brandão, Teresa Ribeiro SilvaSeveral scientific studies point fruits as rich sources of antioxidants but mainly focus on their edible part. However, fruits wastes are abundant sources of bioactive compounds and nutrients, which are considered to be health beneficial. The main purpose was to characterise juice, pulp, peel and seeds of Piel de Sapo melon, in terms of several physicochemical characteristics (soluble solids content, titratable acidity, pH, potassium, colour and water activity), some bioactive compounds (total phenolics, vitamin C, chlorophylls and total carotenoids) and total antioxidant activity. Juice, pulp, peel and seeds represent 47, 19, 27 and 5% of melon total weight, respectively. Peel and seeds stood out by their higher concentration of total phenolics compounds and antioxidant activity when compared to edible parts. The highest potassium concentration was found in seeds. Chlorophylls were only detected in peel, while carotenoids were not detected in any part of the melon analysed. Juice and pulp contributed to 69% of vitamin C amount of the whole fruit. However, its concentration in peel was equivalent to the ones observed in juice and pulp. These results pointed out the importance of fruit wastes valorisation and the development of strategies for their re-utilisation.
- Ozonation of Adzuki beans (Vigna angularis): Effect on the hydration kinetics, phenolic compounds and antioxidant capacityPublication . Alexandre, Allana Patrícia Santos; Miano, Alberto Claudio; Brandão, Teresa Ribeiro Silva; Miller, Fátima Alves; Fundo, Joana Freitas; Calori-Domingues, Maria Antonia; Silva, Cristina Luisa Miranda; Augusto, Pedro Esteves DuarteOzone is used in grains to guarantee mycotoxin degradation, microbial inactivation, and insect disinfestation. However, its oxidizing properties can promote changes in the grain constituents, affecting both product properties and process behavior. Even so, the effect of ozone processing on quality properties of grains and their process, was rarely studied. Consequently, this work studied the impact of ozonation processing on the hydration kinetics and selected nutritional properties of Adzuki beans (Vigna angularis). As the ozone reactiveness increases at high moistures, three different levels of grain moisture were evaluated. The bean nutritional quality was evaluated considering the total phenolic content and antioxidant capacity (both radicals ABTS and DPPH). The results showed that there was neither significant difference in the hydration kinetics nor in the phenolic compounds and antioxidant capacity after the processing with ozone. Consequently, ozonation is proposed as an alternative in the control of grain contaminants without affecting its quality.
- Freeze and freeze drying applied as preservation processes of melon peelPublication . Sabinova, Aida; Miller, Fátima; Fundo, Joana Freitas; Chalova, Vesela I.; Silva, Cristina; Brandão, Teresa R. S.
- Preservation processes applied to kiwi peel as strategies to add value to fruit wastesPublication . Striglio, Federica; Miller, Fátima A.; Fundo, Joana Freitas; Silva, Cristina; Brandão, Teresa R.S.