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- Food additives from fruit and vegetable by-products and bio-residues: a comprehensive review focused on sustainabilityPublication . Ueda, Jonata Massao; Pedrosa, Mariana C.; Heleno, Sandrina A.; Carocho, Márcio; Ferreira, Isabel C.F.R.; Barros, LillianFood waste is one of the fundamental issues when it comes to environmental impacts, and this type of waste results in the food’s loss itself, but also that of water, energy, fertilizers, and other resources used for its production. Many vegetable parts are removed from the final product before reaching retail (peels, roots, and seeds), and these raw materials are rich sources of highly valuable molecules such as phytochemicals, minerals, vitamins, and other compounds with health benefits (prevention of several diseases, improvement of the immune system, regulating gastrointestinal transit, and others). Therefore, substantial efforts have been made to find technological solutions to avoid food waste, namely through its reuse in the food chain, thus promoting the circular economy and sustainability. This review focuses on the biggest wastes generated by the food industry, the most common destinations, and case studies applying these by-products or biowaste in the food industry.
- Nutritional enrichment of "Económicos" through the incorporation of chestnut flourPublication . Fernandes, Filipa Alexandra; Pedrosa, Mariana C.; Ueda, Jonata Massao; Ferreira, Elisabete; Heleno, Sandrina A.; Carocho, Márcio; Prieto Lage, Miguel A.; Ferreira, Isabel C.F.R.; Barros, Lillian“Económicos” are traditional Portuguese cakes from the region of Trás-os-Montes, made from inexpensive ingredients, such as flour, sugar, margarine, olive oil, eggs and brandy. Although widely consumed, the combination of ingredients does not provide any significant nutritional benefit [1]. The species Castanea sativa Mill. represents a valuable natural resource in Northern Portugal, however not all fruits are commercialized due to fruit calibre requirements [2]. There are several studies that demonstrate the nutritional importance of chestnuts [3], thus, increasing the nutritional value of "Económicos" with chestnut, which could be an opportunity to improve these cakes. Therefore, in the present work, “económicos were incorporated with chestnut flour and analyzed over 32 days of storage time. The nutritional profile analysis, including proteins, crude fat, moisture, ash, fibers, carbohydrates and energy were carried out following the AOAC official methods [4]. Soluble sugars were determined using HPLC-RI, organic acids by UPLC-DAD and fatty acids by GC-FID. Two batches of “Económicos” were used, one with 9% of chestnut flour and the other one without any incorporation, and a two-way analysis of variance was applied (storage time and type of flour as the main factors). This traditional Portuguese pastry product showed a relatively low moisture content (13.1±0.8 g/100 g fw), with carbohydrates being the macronutrient present in the highest quantity (57±2 g/100 g fw), followed by proteins (7.4±0.5 g/100 g fw), offering an energy value of 417±8 kcal/100 g fw. Sucrose (28±4 g/100 g fw) was the only feee sugar present, while two organic acids were identified, with oxalic acid (0.04±0.01 g/100 g fw) standing out. Fourteen fatty acids were also found, with greater abundance of butyric (C4:0 – 11.4±1.6 g/100 g fw) and linoleic (C18:2n6c – 1.9±0.4 g/100 g fw) acids. Regarding the nutritional value of "Económicos", for moisture and ash, the interaction of both factors was significant, which did not allow for an individual classification of these factors; there was a statistically higher amount of crude fat in the control samples, but lower carbohydrates, meaning that the flour significantly influences the content of these two nutrients. Regarding the content in proteins, fibers and energy, no significant differences were verified. For the sucrose content and for the individual and total content of organic acids, a significant interaction between both factors was detected, although through the estimated marginal means, a higher amount of all these molecules was detected in the cakes with chestnut flour. Finally, concerning the fatty acid composition, the interaction of the two factors was significant, not allowing an individual classification. It could be concluded that the chestnut flour does not significantly influence the composition of the traditional "Económicos" at 9% of total flour, contributing to a market diversification and valorisation of this traditional product, while also providing higher nourishment and bioactive molecules to the traditional cakes. Sensorial analysis will be performed on the developed Económicos, as well as the bioactive analysis to understand other positive effects that chestnut flour can add to the “Económicos”.
- Fermented food/beverage and health: current perspectivesPublication . Durazzo, Alessandra; Carocho, Márcio; Heleno, Sandrina A.; Pedrosa, Mariana C.; Ueda, Jonata Massao; Barros, Lillian; Souto, Eliana B.; Santini, Antonello; Lucarini, MassimoFermented products have been gaining a notable importance in recent years due to the health benefits that they can provide in relation to the initial unfermented food matrix, i.e. in the enhancement of nutrients, effect on glucose metabolism and bioactivity, the presence of probiotics in some foods. The paper gives a current analysis of the fermented food/beverage and health relationship studies present in the literature and it is based on a literature quantitative analysis approach. VOSviewer software was utilized to extract and elaborate bibliometric data. 1504 publications ranged from the year 1970 to 2022 were retrieved by literature search and were collectively cited in 25,868 documents. The subject areas mainly covered are: “Agricultural and Biological Sciences”, “Biochemistry, Genetics and Molecular Biology”, “Immunology and Microbiology” and “Medicine”. 1148 terms, in total, are identified and the top recurring terms on the fermented food/beverage and health research are: metabolism, lactobacillus, food microbiology, lactic acid, animals. The functionality of fermented foods are here explored. Innovation is represented towards obtaining specific fermented foods (i.e. yogurts), by changing the fermentation conditions, or by adding or removing compounds that alter the fermentation, and thus, with the improvement of technologies like nanotechnology, targeted nutrition and others, it is expected that fermented food will consolidate their position in the food market.
- Applying Response Surface Methodology to Phenolic Compounds from Arbutus unedo: Case Studies with Ultrasound and Dynamic Maceration ExtractionPublication . Pedrosa, Mariana C.; Derbassi, Nabila Ben; Fernandes, Filipa Alexandra; Dias, Maria Inês; Heleno, Sandrina A.; Carocho, Márcio; Barros, LillianArbutus unedo L. is a small Mediterranean plant, being fgound mostly in southern Europe, north eastern Africa, Ireland, Palestine and the Canary Islands, and have been studied for its chemical composition.
- Phenolic Profile and Antioxidant and Biological Activities of Plant Extracts Rich in Hydrolyzable TanninsPublication . Melo, Adma N.F.; Afonso, Tiago B.; Pedrosa, Mariana C.; Carvalho, Marta; Rodrigues, Cláudia; Dias, Maria Inês; Ribeiro, Tânia; Machado, Manuela; Tavaria, Freni K.; Carocho, Márcio; Simas, João P.; Teixeira, Paula; Barros, Lillian; Pintado, ManuelaIn this work, hydroethanolic plant extracts (acorn husk, laurel, eucalyptus, and rockrose leaves) were screened for their content in condensed tannins (HPLC-DAD/MS), polyphenol content, antioxidant, antimicrobial, and antiviral activities, and lack of toxicity. The results showed the highest values of condensed tannins found for laurel and eucalyptus extracts, while the total phenolic content ranged within 204.54 ± 2.0/326 ± 7.0 (mg GAE/g extract), with the acorn husk extract presenting the highest content (p < 0.05). The extracts showed good antioxidant activity, which varied with the type of assay. ABTS (1013 ± 5.0/1859 ± 6.0) with the rockrose Porto extract presented the highest content, DPPH (854 ± 6.0/1565 ± 4.0) with the acorn husk extract presented the highest content, and ORAC (2855 ± 10/3703 ± 87) with the laurel extract presented the highest content; all results were expressed in μmol Trolox/g extract. The most antimicrobial extracts were the rockrose and acorn husk. In terms of virus inhibition, all extracts showed an inhibition over 90%, although eucalyptus and the acorn husk reached an inhibition close to 99%. No mutagenicity by AMES assays and no cytotoxicity were detected for the extracts. This work highlights the potential of these plant extracts representing the source of bioactive components with antioxidant capacity to be applied in foods, food packaging, development of new natural cleaning agents, and/or other applications.
- Plant volatiles: using scented molecules as food additivesPublication . Derbassi, Nabila Ben; Pedrosa, Mariana C.; Heleno, Sandrina A.; Carocho, Márcio; Ferreira, Isabel C.F.R.; Barros, LillianSecondary metabolism of plants produces molecules that are widely used in the food industry for many years. The demand for these molecules has been increasing, and special focus has been given to volatile molecules. Scope: The study of secondary metabolites with special focus on the volatile molecules is overviewed, explaining their bioactivities and examples of application in the food industry. Approach: Systematic analysis of volatiles and their applications. Specific analysis of volatile components of plants and their use as active packaging and airborne food preservatives. Key findings: Some work has been done regarding volatiles in terms of food preservation but is focused mostly on postharvest protection. Considering the number of studies regarding the use of volatiles, the industry should start implementing these molecules for more sustainable approaches to preservation. Conclusions: The food industry has researched plant volatiles for some years, but the focus has been almost exclusively on postharvest protection, and more research can be directed to other food categories. Technology to overcome limitations of plant volatiles is expected to improve, placing pressure on regulatory bodies to allow these molecules in foods, on par with consumer and industry preference for natural-based molecules used in foods.
- Arbutus unedo leaf extracts as potential dairy preservatives: case study on quark cheesePublication . Derbassi, Nabila Ben; Pedrosa, Mariana C.; Heleno, Sandrina A.; Fernandes, Filipa Alexandra; Dias, Maria Inês; Calhelha, Ricardo C.; Rodrigues, Paula; Carocho, Márcio; Ferreira, Isabel C.F.R.; Barros, LillianThe plant kingdom is an endless source of molecules that can be applied in almost all realms of society. The food industry has profited from the use of plants and their derived materials for many decades. Recently, the food industry has been looking into plants to find different ways of either preserving, coloring or sweetening foods. In this work, leaf extracts of Arbutus unedo L. obtained by dynamic maceration and ultrasound assisted extraction with prior optimization of their extraction conditions through the response-surface methodology, were incorporated in quark cheese as natural preservatives and analyzed over 8 days of shelf-life. Both extracts showed antioxidant activity with no toxicity towards primary cell lines at the maximum tested concentration, as well as antibacterial activity, especially against Gram-positive strains. After their incorporation in quark cheese, no significant changes were observed in the nutritional profile and physical traits of the quark cheeses, while the microbial load was highly reduced in the cheese, especially using the extracts obtained from dynamic maceration. Thus, leaf extracts of A. unedo can be promising candidates for use in the food industry as natural preservatives.
- Ultrasound-assisted extraction of leaves of the olive tree (Olea europaea L.): response surface analysis optimization approachPublication . Pedrosa, Mariana C.; Lima, Laíres; Heleno, Sandrina A.; Carocho, Márcio; Ferreira, Isabel C.F.R.; Barros, LillianThe olive tree (Olea europaea L.) is a plant with great relevance in Mediterranean countries, being responsible for production of olives and olive oils. The leaves are rich sources of bioactive compounds (e.g., phenolic compounds) with antioxidant, antimicrobial and anti-inflammatory activities. The negative perception that consumers have of artificial preservatives has been driving the industry to seek substitution with natural compounds, with plant derivatives being strong candidates, being the first step the extraction of these compounds. The efficient extraction will allow a better functionalization of these substances in the final product, by improving the yield in specific bioactive compounds. The main objective of this work was to optimize the extraction yields of olive leaves (Olea europaea L.), through ultrasound assisted extraction by applying the response Surface Methodology. The factors analyzed were time (F1), ranging from 10 to 60 min, ultrasonic power (F2), ranging from 50 to 500 W and solvent (F3), ranging from 0 to 100% ethanol, using the Box-Behnken design with 17 individual randomized runs. The response was the dry weight of the extraction, which varied between 7.9 to 64.4 mg. The RSM analysis rendered a reduced quadratic model with no transformation for UAE. The optimization studies have shown a tendency to increase yield with the increase of time and power. Thus, higher limits on time and power could imply even higher extraction yields. The optimal dry weight extraction point (Y1) was obtained at 29 min (F1), 488 W (F2) and 14 % (F3) of ethanol. Future studies are being carried out with other responses, namely specific yields of bioactive molecules, with the ultimate goal of studying the potential of incorporating olive extracts in foods as natural preservatives.
- Olive leaf extracts as natural preservatives in foods: nutritional, chemical and physical analysis in quark cheesePublication . Pedrosa, Mariana C.; Heleno, Sandrina A.; Carocho, Márcio; Barros, LillianThe olive leave (Olea europaea L.) is a typical species from the Mediterranean region, where it has great economic and social influence, mainly due to the production of olives and olive oil
- Promising preserving agents from sage and basil: a case study with yogurtsPublication . Ueda, Jonata Massao; Pedrosa, Mariana C.; Fernandes, Filipa Alexandra; Rodrigues, Paula; Melgar Castañeda, Bruno; Dias, Maria Inês; Pinela, José; Calhelha, Ricardo C.; Ivanov, Marija; Soković, Marina; Heleno, Sandrina A.; Carocho, Márcio; Ineu, Rafael P.; Ferreira, Isabel C.F.R.; Barros, LillianIn the present work, sage (Salvia officinalis L.) and basil (Ocimum basilicum L.) were exploited for their preservative purposes, as viable alternatives to artificial ones. The ultrasound-assisted extraction (UAE) of bioactive compounds was pre-optimized using factorial screening analysis, prior to applying response surface methodology (RSM). The obtained extracts were characterized in terms of phenolic compounds by high-performance liquid chromatography coupled to photodiode array detector and mass spectrometer HPLC-DAD-ESI/MS and bioactivities, namely the antioxidant, antimicrobial and cytotoxic potential. In addition, the most promising extracts were incorporated into yogurts, that were further screened for nutritional and physico-chemical properties and microbial load, over a shelf life of 14 days. According to the obtained results, the solvent percentage is the most relevant factor for obtaining rosmarinic acid-rich extract, followed by the extraction time and ultrasonic power. For the antioxidant and antimicrobial activity, sage showed the best result for both analysis and none of the two plant extracts were hepatotoxic. Finally, both extracts did not show changes in the physicochemical and nutritional characteristics of the yogurts and did not interfere with the growth of lactic acid bacteria, an important microorganism during yogurt fermentation. These results highlight the high potential of sage and basil as natural preservatives.
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