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CIMO - Posters em Encontros Científicos Internacionais

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Browsing CIMO - Posters em Encontros Científicos Internacionais by Field of Science and Technology (FOS) "Ciências Agrárias::Biotecnologia Agrária e Alimentar"

Now showing 1 - 9 of 9
  • Assessing the prebiotic potential of xylooligosaccharides produced by one-step fermentation using agro-residue
    Publication . Cordeiro, Ana; Fernandes, Andreia; Sousa, Joana; Cardoso, Beatriz; Alves, Joana; Silvério, Sara; Peres, António M.; Rodrigues, Lígia R.; Amorim, Cláudia
    A prebiotic is defined as a substrate that is selectively utilized by host microrganisms, conferring a health benefit
    2023Conference poster Open access Show more
  • Desarrollo de modelos predictivos para la selección de genotipos de aceituna de mesa menos susceptibles a Bactrocera oleae (Rossi)
    Publication . González-Fernández, Antonio; Rallo, Pilar; Peres, António M.; Pereira, José Alberto; Morales-Sillero, Ana
    La mosca del olivo Bactrocera oleae (Rossi), considerada como la plaga más devastadora en los olivares, causa importantes pérdidas en la producción y en la calidad de la aceituna de mesa y el aceite de oliva a nivel mundial.
    2024Conference poster Open access Show more
  • Formation and stabilisation of oil-in-water nanoemulsions using binary emulsifier mixtures of Tribulus terrestris extract and Quillaja bark saponin
    Publication . Schreiner, Tatiana B.; Santamaria-Echart, Arantzazu; Peres, António M.; Dias, Madalena M.; Pinho, Simão; Barreiro, Filomena
    Emulsifiers are used in many industrial fields, with the natural origin ones gaining increasing relevance. Identifying diversified sources as natural emulsifiers is a pertinent topic for sustainability principles
    2023Conference poster Open access Show more
  • FTIR coupled with chemometrics as a non-invasive tool for PDO olive oils’ discrimination
    Publication . Lamas, Sandra; Ruano, Daniela Filipa Magalhães; Rodrigues, Nuno; Barreiro, Filomena; Peres, António M.; Pereira, José Alberto
    Quality schemes protect the diversity of traditional European foods, such as the Protected Designation of Origin (PDO) and the Protected Geographical Indication (PGI). Only the olive oils from extra virgin and virgin commercial categories can be labelled with a PDO or PGI. In Portugal, currently, there are six PDOs. Olive oils labelled as PDO present a superior chemical-sensory quality. Therefore, from a commercial point of view it is of paramount importance to be able to identify them according to the correct label, avoiding fraud and ensuring the consumer regarding the exact origin of the purchased oil. Non-invasive and fast techniques, like Fourier transform infrared spectroscopy (FTIR), have been applied to assess olive oil origin and to detect fraud and adulterations. Thus, this work aimed to use FTIR spectra coupled with linear discriminant analysissimulated annealing algorithm (LDA-SA) to classify commercial olive oils belonging to three Portuguese PDOs, namely, ‘Alentejo Interior’, ‘Beira Interior’, and ‘Trás-os-Montes’.
    2023Conference poster Open access Show more
  • Optimisation of stability and colouring power of double emulsion systems loaded with Daucus carota L.
    Publication . Teixeira, Liandra Gracher; Silva, Samara Cristina; Colucci, Giovana; Santamaria-Echart, Arantzazu; Peres, António M.; Dias, Madalena M.; Barreiro, Filomena
    Anthocyanins (ACNs) are water-soluble bioactive flavonoids present in flowers, fruits and vegetables, ACNs cover a wide palette of colors, from blue and purple through orange to red.
    2024Conference poster Open access Show more
  • Pigmentos naturales bioactivos: avances significativos para la industria alimentaria
    Publication . Molina, Adriana K.; Corrêa, Rúbia C.G.; Prieto Lage, Miguel A.; Barros, Lillian; Pereira, Carla
    El color de los alimentos desempeña un papel crucial en la percepción de los consumidores, relacionadas con la calidad del producto, su frescura y su contenido nutricional. Cada alimento posee un color característico, susceptible de modificaciones por tratamientos tecnológicos y almacenamiento. En el desarrollo de nuevos productos alimentarios, es esencial considerar las preferencias del consumidor, propiedades físicas, normativas de seguridad alimentaria, factores económicos y aplicaciones tecnológicas [1]. En este contexto, el uso de colorantes alimentarios de origen natural ha cobrado una relevancia cada vez mayor. Esta tendencia se respalda en la creciente demanda de los consumidores por ingredientes naturales y saludables, así como la preocupación en torno a los posibles efectos adversos para la salud asociados a los colorantes artificiales [2]. En respuesta a esta demanda, se han dedicado esfuerzos considerables para mejorar las técnicas de extracción de pigmentos naturales a partir de fuentes vegetales. Además, se ha realizado una investigación exhaustiva sobre los procesos de estabilización de estos colorantes, incluyendo su interacción con las matrices alimentarias en las que se incorporan. Todo ello con el objetivo primordial de satisfacer las expectativas de los consumidores modernos, que valoran productos más saludables, sostenibles y naturales. Este estudio destaca algunos de los pigmentos naturales más relevantes, como las antocianinas, las clorofilas y los carotenoides, proporcionando una visión detallada de sus estructuras químicas y su influencia en la paleta de colores alimentarios [3]. Así mismo, se abordan con rigor los factores que inciden en la estabilidad de estos pigmentos, incluyendo variables como el pH, la temperatura y la exposición al oxígeno. Además, se analizan los posibles efectos terapéuticos asociados a estos compuestos naturales. El estudio también examina exhaustivamente los diversos métodos de extracción de pigmentos naturales, ofreciendo una panorámica de las técnicas más efectivas y eficientes para obtener estos colorantes a partir de fuentes vegetales. Por último, se presentan formulaciones específicas diseñadas para conseguir colorantes naturales estables que mantengan su calidad cromática durante los procesos de fabricación y almacenamiento de alimentos [4]. El propósito principal de este trabajo es proporcionar información valiosa a la industria alimentaria, así como a la comunidad científica dedicada a la investigación en ciencia de alimentos y nutrición, con el objetivo de promover el desarrollo y uso de colorantes naturales en la industria alimentaria, respaldando así la tendencia hacia productos más saludables y sostenibles que satisfagan las necesidades de los consumidores modernos.
    2025Conference poster Open access Show more
  • Portuguese consumers' preference regarding three PDO Transmontano goatling butcher pieces
    Publication . Fernandes, António; Sousa, Fernando Ruivo de; Aveiro, Dina; Ribeiro, Maria Isabel
    Each half carcass was divided into three pieces: a leg, a shoulder, and a rib. So, to identify consumers’ preferences about the three cuts, a questionnaire was applied at the National Agricultural Fair between June 3 and 11, 2023, in Santarém, Portugal. The sample was composed of 118 consumers aged between 20 and 81 years. Later, descriptive statistics and the Friedman test were used to analyze the data. The majority of the consumers were between 25 and 64 years old (72.9%), male (69.5%), had secondary (25.4%) or higher (36.4%) education, lived in households of two (40.7%) or three people (23.7%) with a monthly net income between 1,001 and 3,000 (44.9%) or 3,001 and 5,000 euros (21.2%) and lived in the districts of Santarém (30.5%), Lisbon (15.3%) and Leiria (11.0%). The frequency of goatling meat consumption is very diverse. In fact, 31.4% said they eat it sporadically, 31.4% more than once a week, 25.4% once a month, and 11.9% one to four times a month. When asked about the likelihood of buying the different cuts, 86.5% of respondents said it was likely or very likely that they would buy the rib, 80.6% the leg, and 79.6% the shoulder. No differences were found in the purchase probability between the leg and shoulder (p-value = 0.879). Still, a preference for the rib was confirmed (p-value < 0.05). The leg, the rib, and the shoulder can be sold between 13.09 and 22.41 euros/kg, 12.92 and 22.96 euros/kg, and 13,66 and 23,64 euros/Kg, respectively.
    2025Conference poster Open access Show more
  • Predicting the shelf-life of extra virgin olive oil during storage at 22 and 50ºC, using a kinetic modelling approach
    Publication . Ferreiro, Nuno Manuel; Pereira, José Alberto; Peres, António M.; Rodrigues, Nuno
    Only extra virgin olive oils (EVOOsor VOOs), can be commercialized, being their classification dependent on the fulfillment of a set of legal tresholds.
    2023Conference poster Open access Show more
  • Solubility of olive oil phenolic compounds in green solvents
    Publication . Vale, Mariana Ribeiro de Paula; Zambom, Aline; Krüger, Felipe; Martins, Mónia A. R.; Coutinho, João A.P.; Pinho, Simão; Peres, António M.; Ferreira, Olga
    Olive oil production yields by-products rich in bioactive phenolics with potential uses in several types of industries
    2025Conference poster Open access Show more