Percorrer por autor "Lores, Marta"
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- Exploring the powerful phytoarsenal of white grape marc against bacteria and parasites causing significant diseasesPublication . Rodríguez Rama, José-Luis; Mallo, Natalia; Biddau, Marco; Fernandes, Francisco; Miguel, Trinidad de; Sheiner, Lilach; Choupina, Altino; Lores, MartaNatural extracts containing high polyphenolic concentration possess antibacterial, antiparasitic and fungicidal activities. The present research characterises white grape marc, a winemaking by-product describing their physicochemical features and antimicrobial capacities. Main components of 2 different extracts generated were phenolic acids, flavan-3-ols and their gallates, and flavonols and their glycosides. As a result of this complex composition white grape marc extracts showed pronounced bioactivities with potential uses in agricultural, pharmaceutical and cosmetic industries, among others. Specifically, polyphenol compounds were extracted by using hydro-organic solvent mixtures from the by-product of Albariño white wines (Galicia, NW Spain) production. In the present work the “in vitro” antimicrobial activity of the bioactive extracts was evaluated using two different hydro-organic mixtures (HOL & HOP). The microorganisms tested included Gram positive and negative bacteria, two Apicomplexan parasite species and one Oomycota parasite. Microbial species investigated are causing agents of several human and animal diseases, such as foodborne illnesses (Bacillus cereus, Eschericha coli, Salmonella enterica), skin infections (Staphylococcus aureus), mastitis (Streptococcus uberis), parasite infections as Malaria (Plasmodium falciparum) or Toxoplasmosis (Toxoplasma gondii), and plant infections as "chestnut ink" in chestnuts or "root rot" in avocado, both diseases caused by Phytophthora cinnamomi. Both extracts verified activity against all the tested species demonstrating their potentiality to be used for the development of biocides to control a wide range of pathogenic agents; at the same time that they contribute to winemaking industry residues valorisation
- Exploring the powerful phytoarsenal of white grape marc against bacteria and parasites causing significant diseasesPublication . Rodríguez Rama, José-Luis; Mallo, Natalia; Biddau, Marco; Fernandes, Francisco; Miguel, Trinidad de; Sheiner, Lilach; Choupina, Altino; Lores, MartaNatural extracts containing high polyphenolic concentration possess antibacterial, anti-parasitic and fungicidal activities. The present research characterises two extracts based on white grape marc, a winemaking by-product, describing their physicochemical features and antimicrobial capacities. The main components of these extracts are phenolic acids, flavan-3-ols and their gallates and flavonols and their glycosides. As a result of this complex composition, the extracts showed pronounced bioactivities with potential uses in agricultural, pharmaceutical and cosmetic industries. Polyphenol compounds were extracted by using hydro-organic solvent mixtures from the by-product of Albariño white wines (Galicia, NW Spain) production. The in vitro antimicrobial activity of these extracts was evaluated on Gram-positive and Gram-negative bacteria and Apicomplexan and Oomycota parasites. Microbial species investigated are causing agents of several human and animal diseases, such as foodborne illnesses (Bacillus cereus, Escherichia coli, Salmonella enterica, and Toxoplasma gondii), skin infections and/or mastitis (Staphylococcus aureus and Streptococcus uberis), malaria (Plasmodium falciparum) and plant infections as “chestnut ink” or “root rot” (Phytophthora cinnamomi). Both extracts showed activity against all the tested species, being nontoxic for the host. So, they could be used for the development of biocides to control a wide range of pathogenic agents and contribute to the enhancement of winemaking industry by-products.
- Novel incorporation of red-stage haematococcus pluvialis wet paste as a colourant and enhancer of the organoleptic and functional properties of filloas †Publication . Castillo, Aly; Finimundy, Tiane C.; Heleno, Sandrina A.; Rodrigues, Paula; Fernandes, Filipa Alexandra; Pereira, Simón; Garcia-Jares, Carmen; Barros, Lillian; Lores, MartaHaematococcus pluvialis Flotow is a microalga used as a nutraceutical, due to its high content in bioactive compounds, mainly carotenoids, in which astaxanthin stands out [1]. Furthermore, H. plu- vialis has shown a high antioxidant potential, and combined with its intense red colour, this microalga could have dual functionality: as a colourant and a bioactive ingredient [ 2]. The process to obtain this ingredient involves several transformation steps—namely, lyophilisation and saponification—raising the costs to develop and obtain free astaxanthin, which paradoxically presents greater instability and solubility than its esterified counterpart [ 3]. Thus, this study provides an alternative approach for the application of red, astaxanthin-rich, H. pluvialis wet paste as a partial substitute for wheat flour (7% and 13% w/w) in the preparation of filloas (Galician pancakes), a typical dessert from the northwestern region of the Iberian Peninsula. To evaluate its power as a natural pigment, the stability of colour over time (3, 6, and 9 days) was measured, and the results were compared with those of a commercial colourant. At the same time, its physicochemical properties such as the microbiological profile were measured to determine its functionality as a food preservative. As a result, redness stability (a*) of 8% higher than that of the commercial colourant was obtained for the maximum concentration of H. pluvialis analysed. The texture showed a significant response (p < 0.02), improving its properties as the concentration of the microalga increased, which showed a tenacity of 3.23 N and extensibility of 15.10 mm during the first 6 days, i.e., a 52% and 19% improvement, respectively, in relation to the control group. In turn, an enrichment of carotenoids, fatty acids, and phenolic com- pounds, in combination with a potential moderator of microbiological degradation by this unicellular organism, gives added value to this food matrix.
- The generally recognized as safe (GRAS) microalgae Haematococcus pluvialis (wet) as a multifunctional additive for coloring and improving the organoleptic and functional properties of foodsPublication . Castillo, Aly; Finimundy, Tiane C.; Heleno, Sandrina A.; Rodrigues, Paula; Fernandes, Filipa Alexandra; Pereira, Simón; Lores, Marta; Barros, Lillian; Garcia-Jares, CarmenThis work proposes the application of astaxanthin-rich H. pluvialis wet paste (HPW) as a partial substitute for wheat flour in the preparation of filloas, a dish that combines the basic ingredients of industrial bakery. The nutritional and color profile of HPW-enriched samples was evaluated by comparative analysis with a mixture of synthetic food dyes. The highest content of carotenoids (798 ± 12 µg g−1) and fatty acids (76 ± 2mgg−1) was obtained for a filloa fortified with H. pluvialis in contrast to a non-significant dye response. Subsequently, the color stability of the fortified filloa was evaluated over time (3, 6 and 9 days), as well as its physicochemical properties and microbiological profile. As a result, HPW provided filloas with a longer shelf life, brightness (*L), and texture, in comparison with a mixture of synthetic dyes. In addition, an inhibitory effect of HPW towards mesophilic aerobic microorganisms in the food was obtained.