Browsing by Author "Garcia, Vitor Augusto dos Santos"
Now showing 1 - 2 of 2
Results Per Page
Sort Options
- Development of bioactive edible coatings enriched with extracts of celery and banana inflorescence for the preservation of persimmonsPublication . Oliveira, Izamara; Silveira, Tayse F. F. da; Garcia, Vitor Augusto dos Santos; Veiga-Santos, Pricila; Lima, Giuseppina Pace Pereira; Lima, Laíres; Santos-Buelga, Celestino; Barros, Lillian; Heleno, Sandrina A.; Carocho, MárcioEdible coatings enriched with bioactive compounds have emerged as promising alternatives to synthetic preservatives, aligning with sustainability goals and offering solutions for the conservation of perishable fruits. This study aimed to develop and evaluate the efficacy of edible coatings formulated with celery (Apium graveolens L.) and banana inflorescence (Musa acuminata var. “Dwarf Cavendish”) extracts, known for their antioxidant properties, in extending the shelf life of persimmons (Diospyros kaki L. var. Giombo). The extraction of phenolic compounds and flavonoids from both botanical sources was optimized using Response Surface Methodology (RSM), and the extracts were incorporated into agar-based edible coatings. Physicochemical parameters such as color (L*, a*, b*), pH, total phenolics, antioxidant activity (DPPH, FRAP), and total carotenoids were analyzed throughout storage at both refrigerated and room temperatures. The coatings exhibited moderate but significant effects on persimmon preservation, particularly in maintaining lightness (L*). Celery extract-based coatings showed 61.0 ± 2.1 at day 10 under refrigeration, compared to 55.0 ± 3.4 in banana inflorescence formulations. Over the storage period, total phenolics in coated samples degraded at a slower rate (0.3 ± 0.2 mg GAE/g in refrigerated conditions), while the antioxidant activity remained higher (DPPH EC50 = 80 ± 12 μg/mL for celery coatings at day 10). Color degradation was evident across all treatments, but coatings with celery extract were more effective in reducing changes in b (yellow-blue coordinate)**, maintaining a b value of 51 ± 6 at day 10, whereas uncoated samples decreased to 47 ± 10. These findings suggest that while the tested coatings provide some level of preservation, further optimization is required to enhance their efficacy, particularly in improving barrier properties and bioactive compound stability. Future research should focus on refining formulations by incorporating additional stabilizers and optimizing temperature conditions to enhance the preservation and safety aspects of coated fruits, ensuring their viability for commercial applications in the food industry.
- Nutritional and Bioactive Characterization of Unconventional Food Plants for Sustainable Functional ApplicationsPublication . Oliveira, Izamara; Salgado, José Miguel R.T.; Lopes, João Krauspenhar; Carocho, Márcio; Silveira, Tayse F. F. da; Garcia, Vitor Augusto dos Santos; Calhelha, Ricardo C.; Santos-Buelga, Celestino; Barros, Lillian; Heleno, Sandrina A.Unconventional food plants (UFPs) are increasingly valued for their nutritional composition and bioactive potential. This study proposes a comprehensive characterization of the chemical and bioactive properties of Pereskia aculeata Miller (Cactaceae) (PA); Xanthosoma sagittifolium (L.) Schott (Araceae) (XS); Stachys byzantina K. Koch (Lamiaceae) (SB); and inflorescences from three cultivars of Musa acuminata (Musaceae) var. Dwarf Cavendish, var. BRS Platina, and var. BRS Conquista (MAD, MAP, and MAC), including the assessment of physical, nutritional, phytochemical, and biological parameters. Notably, detailed phenolic profiles were established for these species, many of which are poorly documented in the literature. XS was characterized by a unique abundance of C-glycosylated flavones, especially apigenin and luteolin derivatives, rarely described for this species. SB exhibited high levels of phenylethanoid glycosides, particularly verbascoside and its isomers (up to 21.32 mg/g extract), while PA was rich in O-glycosylated flavonols such as quercetin, kaempferol, and isorhamnetin derivatives. Nutritionally, XS had the highest protein content (16.3 g/100 g dw), while SB showed remarkable dietary fiber content (59.8 g/100 g). Banana inflorescences presented high fiber (up to 66.5 g/100 g) and lipid levels (up to 7.35 g/100 g). Regarding bioactivity, PA showed the highest DPPH radical scavenging activity (95.21%) and SB the highest reducing power in the FRAP assay (4085.90 mu M TE/g). Cellular antioxidant activity exceeded 2000% in most samples, except for SB. Cytotoxic and anti-inflammatory activities were generally low, with only SB showing moderate effects against Caco-2 and AGS cell lines. SB and PA demonstrated the strongest antimicrobial activity, particularly against Yersinia enterocolitica, methicillin-resistant Staphylococcus aureus (MRSA), and Enterococcus faecalis, with minimum inhibitory concentrations ranging from 0.156 to 0.625 mg/mL. Linear discriminant analysis revealed distinctive chemical patterns among the species, with organic acids (e.g., oxalic up to 7.53 g/100 g) and fatty acids (e.g., linolenic acid up to 52.38%) as key discriminant variables. Overall, the study underscores the nutritional and functional relevance of these underutilized plants and contributes rare quantitative data to the scientific literature regarding their phenolic signatures.