Percorrer por autor "Oliveira, María B. P. P."
A mostrar 1 - 2 de 2
Resultados por página
Opções de ordenação
- Evaluation of the preservative capacity of Brassica oleracea var. Acephala extract in a bakery product.Publication . Pepinelli, Ana Luísa; Oliveira, Tatiane C. G.; Caleja, Cristina; Heleno, Sandrina A.; Rodrigues, Paula; Gonçalves, Odinei Hess; Oliveira, María B. P. P.; Barros, Lillian; Pereira, ElianaOver the years, the consumer’s preference for more natural and healthier products have been noticed. These changes have led the industry and scientific community to focus on finding possible ingredients that can act as substitutes for synthetic preservatives in food products. In this context, the objective of this study was to evaluate the effect of a natural ingredient obtained from Brassica oleracea var. Acephala biowastes as a substitute for synthetic preservatives in milk bread. For this, a rich phenolic compound extract was obtained by maceration and then lyophilised and incorporated into the food matrix. Physical, nutritional, and microbiological parameters were evaluated at a 0 and 3 storage days, and the results were compared with a control milk bread (without additives) and milk bread with the synthetic preservative sorbic acid, which is commonly used in the food industry. The results showed that the addition of the natural ingredient increased the mineral content and had a positive effect in protecting from the growth mesophilic microorganisms in milk bread. However, an adjustment in the concentration of this ingredient is necessary, for better effectiveness in the preserving action, since in previous tests, the extract presented antioxidant and antimicrobial activity of great interest. Even so, it is possible to verify that the Brassica oleracea var. Acephala extract may be considered as a potential alternative to synthetic preservatives in bakery products.
- Grape Winemaking By-Products: Current Valorization Strategies and Their Value as Source of Tannins with Applications in Food and FeedPublication . Echave, Javier; González Pereira, Antía; Jorge, Ana O. S.; Barciela, Paula; Nogueira-Marques, Rafael; Yuksek, Ezgi N.; Oliveira, María B. P. P.; Barros, Lillian; Prieto, Miguel A.Grape (Vitis vinifera L.) is one of the most extensively cultivated crops in temperate climates, with its primary fate being wine production, which is paired with a great generation of grape pomace (GP). GP contains a plethora of antioxidant phenolic compounds, being well-known for its high content of various tannins, liable for the astringency of this fruit. Winemaking produces a great mass of by-products that are rich in tannins. Grape seed (GSd) and pulp waste, as well as leaves and stems (GSt), are rich in condensed tannins (CTs), while its skin (GSk) contains more flavonols and phenolic acids. CTs are polymers of flavan-3-ols, and their antioxidant and anti-inflammatory properties are well-accounted for, being the subject of extensive research for various applications. CTs from the diverse fractions of grapefruit and grapevine share similar structures given their composition but diverge in their degree of polymerization, which can modulate their chemical interactions and may be present at around 30 to 80 mg/g, depending on the grape fraction. Thus, this prominent agroindustrial by-product, which is usually managed as raw animal feed or further fermented for liquor production, can be valorized as a source of tannins with high added value. The present review addresses current knowledge on tannin diversity in grapefruit and grapevine by-products, assessing the differences in composition, quantity, and degree of polymerization. Current knowledge of their reported bioactivities will be discussed, linking them to their current and potential applications in food and feed.