CIMO - Posters em Encontros Científicos Nacionais
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- Estratégia para mascarar o sabor amargo de fármacos em formulações orais pediátricasPublication . Pinto, Susana; Gomes, Joana; Ogbonna, John Dike N.; Cunha, Edite; Attama, Anthony A.; Ofokansi, Kenneth C.; Ferreira, Helena; Marx, Ítala; Peres, António M.; Lobo, José Manuel Sousa; Almeida, Isabel F.A facilidade de administração e a possibilidade de ajuste de dose das formas farmacêuticas líquidas para administração oral, reforçam a sua grande utilidade na população pediátrica
- Identification of the geographical origin of Spanish beech nuts, Fagus sylvatica L., using a chemometric supervised approachPublication . Lamas, Sandra; Rodrigues, Nuno; Herrero, Baudilio; Casal, Susana; Cruz, Rebeca; Pereira, José Alberto; Peres, António M.In general, dry nuts, such as hazelnuts, almonds. chestnuts and walnuts, composition has been investigated and are well characterized. Nevertheless, other less unknown nuts, such as beech nuts have little information. Beech nuts proceed from the Fagus sylvatica L. tree, which is prevalent in central and southem Europe, and is commonly used for oil extraction. A study carried out by Obranovic et al. found that the chemical composition of beech nut oit varies significantly depending on the geographical origin. Siger et al. characterized the oit obtained from beech nut seeds, highlighting its high content in linoleic acid. However, scientific data regarding the physicochemical properties and composiHon of beech nuts are scarce. In this context. this work evaluated whether there are differences in terms of the physicochemical data and composition of the beech nut between regions, by applying a chemometric procedure.
- Application of a lab-made electronic nose as a tool to assess extra virgin olive oil sensory categoryPublication . Ferreiro, Nuno Manuel; Veloso, Ana C.A.; Rodrigues, Nuno; Pereira, José Alberto; Peres, António M.Olive oils assessed by a sensory panel in a national contest and split according to the perceived intensity of the fruitness, green delicate, green medium and green.
- Identification of almond’s variety based on FTIR spectra of ground samplesPublication . Lamas, Sandra; Rodrigues, Nuno; Santamaria-Echart, Arantzazu; Palu, Igor; Manchique, Jocyla R.; Lopéz-Cortés, Isabel; Pereira, José Alberto; Peres, António M.Almond's traceability is of utmost relevance.
- Estudo das condições de termobatedura, à escala piloto, no rendimento de extração e caraterísticas do azeitePublication . Ruano, Daniela Filipa Magalhães; Souza, Thiago Pereira Pio de; Ferreiro, Nuno Manuel; Lamas, Sandra; Peres, António M.; Rodrigues, NunoA quantidade de pasta de azeitona (e, indiretamente, a área de transferência de calor), o tempo e a temperatura de batedura, influenciam o rendimento de extração, parâmetros de qualidade, actividade antioxidante (DPPH e fenóis totais), e perfil sensorial do azeite extraído.
- Estudio de características físicas y químicas de la aceituna de mesa y del comportamiento de Bactrocera oleae (Rossi) para el desarrollo de modelos predictivos como herramienta de selección de genotipos en programa de mejoraPublication . González-Fernándes, Antonio; Rallo, Pilar; Peres, António M.; Pereira, José Alberto; Morales-Sillero, AnaLa mosca del olivo Bactrocera oleae (Rossi), considerada la plaga más devastadora del olivar, afecta la producción y calidad de la aceituna de mesa y el aceite de oliva a nivel mundial.
- Efeito do tipo de embalagem e temperatura de armazenamento na composição e qualidade de azeite virgem extraPublication . Ferreiro, Nuno Manuel; Rodrigues, Nuno; Pereira, José Alberto; Peres, António M.O azeite é uma das gorduras mais importantes da dieta mediterrânica, valorizado pelas suas propriedades nutricionais e pelos benefícios para a saúde.
- Estimativa do tempo de vida útil do azeite com recurso a modelos cinéticos e empíricos: Revisão sistemáticaPublication . Ferreiro, Nuno Manuel; Rodrigues, Nuno; Pereira, José Alberto; Peres, António M.A determinação do prazo de validade do azeite é crucial para garantir a sua classificação comercial e aumentar a confiança dos consumidores.
- Proposal for the Development of Bio Based Hybrid Molecules: Exploring Molecular Dynamics for Coloring and Preservation of MoleculesPublication . Novais, Cláudia; Sousa, Sérgio F.; Abreu, Rui M.V.; Santos-Buelga, Celestino; Pereira, Carla; Barros, Lillian; Pereira, CarlaDespite the considerable progress in the field of food additives, the controversy in which some of them are still involved has encouraged research into the next generation of safer and healthier counterparts
- Exploring molecular dynamics for the development of bio-based hybrid molecules with applications in coloring and preservationPublication . Novais, Cláudia; Sousa, Sérgio F.; Abreu, Rui M.V.; Santos-Buelga, Celestino; Pereira, CarlaAlthough substantial progress has been made in food additives, ongoing controversies surrounding some of them have driven research into the next generation of safer and healthier options. These additives can come from natural sources and confer health benefits beyond coloring or preserving, among others. However, issues of stability, sustainability, and cost effectiveness often constitute limiting factors, highlighting the need for innovative solutions [1] Non-covalent complexation is a natural process and a crucial mechanism for stabilizing and enhancing blue, violet, and red colors in flowers, vegetables, and fruits. In this context, copigmentation with antioxidant and antimicrobial molecules can be explored. New cheminformatics tools and models can be used to support the development of unique dual function hybrid compounds by predicting and verifying experimental results in order to develop new bio-based molecules as the next generation of food additives [2]. For that purpose, molecular dynamics (MD) simulations were conducted to evaluate the interaction between several natural molecules, used as colorants, and two natural antioxidants (ascorbic acid and α-tocopherol) by calculating their binding affinity (ΔG). System minimizations were performed using the Sander program from the AMBER18 software package. For the equilibrium and production phases, PMEMD was used, followed by analysis using CPPTRAJ, both from the AMBER18 software package. Among all colorants, the interaction with the antioxidant showing the highest average ΔG was α-tocopherol, particularly notable in the case of curcumin (-10.02). For ascorbic acid, the ΔG values were around zero. Based on these results, further studies will be performed to assess the potential hybridization between the curcumin molecule and α-tocopherol, as also the effectiveness of the hybrid as a dual-function additive.