Browsing by Author "Manrique, Yaidelin A."
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- Advancements in conventional and supercritical CO2 extraction of Moringa oleifera bioactives for cosmetic applications: A reviewPublication . Kessler, Júlia C.; Martins, Isabel M.; Manrique, Yaidelin A.; Rodrigues, Alírio; Barreiro, M.F.; Dias, Madalena M.Moringa oleifera L. extracts (Mo) have attracted attention as a sustainable and effective alternative to synthetic ingredients for cosmetic formulations. The unique and diverse phytochemical profile of the Mo tree enhances the quality and appeal of commercial products, as evidenced by numerous studies and patents. Supercritical carbon dioxide extraction (SFE-CO2) is particularly advantageous for this purpose, offering enhanced thermostability and selectivity of extracted compounds compared to conventional methods. This review examines the safety and efficacy of Mo seed, leaf, and root extracts as cosmetic ingredients, focusing on their bioavailability and performance by considering the thermodynamics and operational benefits of SFE-CO2. The collected data highlights the method’s efficiency in terms of the total extraction yield and the recovery of target compounds from Mo, providing insights from optimisation studies and linking the solvation power of supercritical CO2 with the significant non-polar and low-polar compounds present in Mo extracts.
- Chemical and organoleptic properties of bread enriched with Rosmarinus officinalis L.: the potential of natural extracts obtained through green extraction methodologies as food ingredientsPublication . Kessler, Júlia C.; Vieira, Vanessa; Martins, Isabel M.; Manrique, Yaidelin A.; Ferreira, Patrícia; Calhelha, Ricardo C.; Afonso, Andreia; Barros, Lillian; Rodrigues, Alírio; Dias, Madalena M.The potential of R. officinalis L. (RO) extracts as a source of aromas was accessed by hydrodistillation (HD) and supercritical fluid extraction using carbon dioxide (SFE-CO2), followed by a series of analysis: quantification by GC-MS, sensory perception and description, and cytotoxicity against Vero cells. The extracts shown abundancy of α-pinene, eucalyptol, S-verbenone and camphor, contributing for the green, fresh, citric, and woody as main sensory notes. The odour threshold (ODT) value (less than 3.0 × 10- 3 μg⋅mL- 1) and the cytotoxic potential (ca. 220 μg∙mL- 1) defined the concentration range for food application. The most promising extract was added to bread doughs and the final volatile profile was characterised by GC-MS through HS-SPME over time. Among the 34 compounds found, furfural showed an evident contribution in the bread crust aroma, which persisted over four hours of storage, contributing to a pleasant bread fragrance according to the evaluators. This study aims to represent a stepping stone for the use of natural aromas as ingredients for the development of innovative food products.
- Continuous production of hydroxyapatite Pickering emulsions using a mesostructured reactorPublication . Ribeiro, Andreia; Manrique, Yaidelin A.; Barreiro, M.F.; Lopes, José Carlos B.; Dias, Madalena M.Emulsions are used in a wide range of applications, including food and cosmetics. Nowadays, the demand for sustainable products has increased with Pickering emulsions emerging as clean alternatives. To achieve the industrial implementation of Pickering emulsions, continuous production and less intensive energy devices are required. In this context, a mesostructured reactor based on an innovative static mixer, NETmix, was tested to produce Pickering emulsions from a previously developed formulation in batch mode. The effect of the number of cycles (2–35) and Reynolds number (200–500), parameters that influence the residence time and the quality of mixing, on the Pickering emulsion properties (average droplet size, droplet morphology, and stability) was studied. The obtained results pointed out the feasibility of using NETmix to produce Pickering emulsions. It is a versatile technique to control in a tailor-made way the droplet size and generate small droplets at short times. Results show a decrease of the droplet size with increasing number of cycles and Reynolds. Under the tested conditions, stable dispersions with droplet size of ∼7 μm were produced using 17 cycles and Re = 400. Microscopy images show an oil core and nano-hydroxyapatite shell morphology.
- Continuous production of melamine-formaldehyde microcapsules using a mesostructured reactorPublication . Dias, Madalena M.; Moreira, Ana C.G.; Manrique, Yaidelin A.; Martins, Isabel M.; Fernandes, Isabel P.; Rodrigues, Alírio; Lopes, José Carlos B.A mesostructured NETmix reactor was adapted to develop a continuous process to produce microcapsules, focusing on the steps commonly used in batch formulation: the emulsion and cure. Microcapsules were formed through a polycondensation process by coating Miglyol, a skin-hydrating emollient, with melamine-formaldehyde, which is a resistant shell material with surface smoothness. Different recirculation times were tested for the cure step. Microcapsules show a spherical shape and smooth membrane. Efficiencies of encapsulation of 75%, core contents of 70%, and diameters around 20 μm, ideal range for textile impregnation, were obtained. Scanning electron microscopy shows the integrity of microcapsules on textiles after impregnation and their flexible behavior. The thermogravimetric analysis confirmed the thermal stability of microcapsules up to 210 °C. With the NETmix reactor, it is possible to reduce the cure time of traditional batch formulation in 80%, producing microcapsules with similar characteristics in a continuous process.
- Corrigendum to “chemical and organoleptic properties of bread enriched with Rosmarinus officinalis L.: the potential of natural extracts obtained through green extraction methodologies as food ingredients”Publication . Kessler, Júlia C.; Vieira, Vanessa; Martins, Isabel M.; Manrique, Yaidelin A.; Ferreira, Patrícia; Calhelha, Ricardo C.; Afonso, Andreia; Barros, Lillian; Rodrigues, Alírio; Dias, Madalena M.The authors regret the inconvenience caused but found an error in the text of section 2.5.3 - “Sensory evaluation of the aroma of bread” of the article. It should read “Four concentrations of R. officinalis extract were used: 0.0, 0.5, 1.0 and 2.0 μL/100 g of bread.” instead of “Four concentrations of R. officinalis extract were used: 0.0, 0.5, 1.0 and 2.0 g/100 g of bread.” The authors would like to apologise for any inconvenience caused.
- Development of water-in-oil pickering emulsions from sodium oleate surface-modified nano-hydroxyapatitePublication . Ribeiro, Andreia; Manrique, Yaidelin A.; Lopes, José Carlos B.; Dias, Madalena M.; Barreiro, M.F.The stabilisation of water-in-oil (W/O) Pickering emulsions is still a challenge for the scientific community. In this work, sodium oleate (SO) surface modified nano-hydroxyapatite (n-HAp) particles were produced and tested as W/O stabilisers. The modified n-HAp particles presented a wettability dependent on the used SO content, switching from hydrophilic (initial state) to hydrophobic (one SO layer) and back to hydrophilic (two SO layers). The Pickering emulsions produced with the particles holding one SO layer (contact angle ~90 ◦) showed their tight adsorption at the water-oil interface (confocal analysis), and maintained the stability up to 15 days. Overall this work provides new developments in the field of W/O Pickering emulsions, a topic less studied than O/W, opening new avenues for several applications.
- Effect of temperature, pH and ionic strength on hydroxyapatite stabilised Pickering emulsions produced in batch and continuous modePublication . Ribeiro, Andreia; Manrique, Yaidelin A.; Barreiro, M.F.; Lopes, José Carlos B.; Dias, Madalena M.Oil-in-water (O/W) Pickering emulsions are attracting attention as carriers of lipophilic active compounds with clear advantages over traditional systems. Having in view their effective use it is important to study their stability against environmental stresses impacting manufacture, storage, and application conditions. In this work, hydroxyapatite nanoparticles (n-HAp) Pickering emulsions produced in continuous mode using a mesostructured reactor (average size ~ 7, 11 and 18 μm) and in batch mode using a rotor–stator device (average size ~ 18 μm) were studied concerning their behaviour at different temperatures (5–90 ºC), pH (2–10) and ionic strength (0–500 mM), conditions with relevance for food applications. Droplet size, morphology, and zeta-potential were analysed after 1 and 7 days under storage. In general, and despite the droplet size, the n-HAp Pickering emulsions were stable within the tested ionic strength range, at relatively high pH environments (6–10), and at temperatures up to 70 ºC. Pickering emulsions undergo complete phase separation at very low pH (2) due to n-HAp particle's disruption. A clear tendency to aggregation and coalescence was observed for high temperatures (70–90 ºC). Results indicate no significant differences related to the used production method. From an industrial perspective, this work also corroborates that the scale-up to a continuous process using a mesostructured reactor, NETmix, from a batch laboratorial process is feasible without impacting stability.
- In vitro digestion and bioaccessibility studies of vitamin E-loaded nanohydroxyapatite Pickering emulsions and derived fortified foodsPublication . Ribeiro, Andreia; Gonçalves, Raquel F.S.; Pinheiro, Ana C.; Manrique, Yaidelin A.; Barreiro, M.F.; Lopes, José Carlos B.; Dias, Madalena M.Vitamin E is a lipophilic vitamin playing an essential role in human health. Due to oxidative instability, it presents fast degradation and bioactivity loss. In this study, vitamin E-loaded Pickering emulsions (PEs) stabilized by nano-hydroxyapatite (n-HAp) were produced using a static mixer (NETmix), a technique enabling continuous production and droplet size tailoring. Thus, oil-in-water (O/W) emulsions containing vitamin E at a content of 1 mg/mL were produced with different droplet sizes (7.53, 11.56 and 17.72 μm) using an O/W ratio of 20/80 (v/v). Their stability during in vitro gastrointestinal digestion and vitamin E bioaccessibility were investigated. It was observed that n-HAp particles disrupt in the stomach and subsequently aggregate as random calcium phosphates in the small intestine, leading to low vitamin E bioaccessibility due to oil entrapment. The emulsion showing the highest vitamin E bioaccessibility (3.29 ± 0.57%, sample with the larger average droplet size) was used to produce fortified gelatine and milk, resulting in an increased bioaccessibility (10.87 ± 1.04% and 18.07 ± 2.90%, respectively). This fact was associated with the presence of macronutrients and the lower n- HAp content. Overall, n-HAp PEs offer advantages for vitamin E encapsulation directed to fortified foods development, a process able to be extended to other lipophilic vitamins.
- Influence of environmental factors on α-tocopherol levels in Moringa oleifera extractsPublication . Kessler, Júlia C.; Manrique, Yaidelin A.; Martins, Isabel M.; Ribeiro, António E.; Rodrigues, Alírio; Barreiro, Filomena; Dias, Madalena M.Moringa oleifera L. extracts (Mo) have attracted attention as a sustainable and effective alternative to synthetic ingredients for cosmetic formulations. The unique and diverse phytochemical profile of the Mo tree enhances the quality and appeal of commercial products, as evidenced by numerous studies and patents. Supercritical carbon dioxide extraction (SFE-CO2) is particularly advantageous for this purpose, offering enhanced thermostability and selectivity of extracted compounds compared to conventional methods. This review examines the safety and efficacy of Mo seed, leaf, and root extracts as cosmetic ingredients, focusing on their bioavailability and performance by considering the thermodynamics and operational benefits of SFE-CO2. The collected data highlights the method’s efficiency in terms of the total extraction yield and the recovery of target compounds from Mo, providing insights from optimisation studies and linking the solvation power of supercritical CO2 with the significant non-polar and low-polar compounds present in Mo extracts.
- Lipid composition optimization in spray congealing technique and testing with curcumin-loaded microparticlesPublication . Sorita, Guilherme Dallarmi; Santamaria-Echart, Arantzazu; Gozzo, Ângela Maria; Gonçalves, Odinei Hess; Leimann, Fernanda Vitória; Bona, Evandro; Manrique, Yaidelin A.; Fernandes, Isabel P.; Ferreira, Isabel C.F.R.; Barreiro, M.F.Spray-congealing, a technique based on the fast solidification of sprayed molten lipids, is considered a novel strategy to encapsulate natural products. Among others, it is a safe, low cost, fast and reproducible technique, with rising interest for several applications (e.g. food applications). One of the key parameters for the application of this technique is the lipid solidification temperature, which can be modulated by optimizing the lipid composition. In this work, three lipid components (beeswax, carnauba wax, and medium-chain triglycerides (Miglyol 812)) were selected, and the mixture composition modelled using a simplex-centroid experimental design. Three different lipid compositions were chosen to validate the proposed model, then tested in the preparation of curcumin-loaded microparticles (1.5%, w/w). The produced microparticles were analysed in terms of colour, morphology, particle size, encapsulation efficiency and load, physicochemical, crystalline, and thermal properties. Results evidenced that microparticle's properties, including encapsulation efficiency, vary according to the used lipid mixture, supporting their tailoring role. This fact brings advantages in the design of microencapsulation systems based on spray congealing processes, broadening their applicability. Moreover, lipid composition optimisation was proved to be an important tool to precede the development of spray-congealing applications.