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- Microbial and pest contamination in nuts: Radio frequency disinfestation and controlled atmosphere preservation – A reviewPublication . Liberal, Ângela; Fernandes, Ângela; Moreira, Jorge; Fernandes, Natércia; Gonçalves, Alexandre; Ferreira, Isabel C.F.R.; Barros, LillianNuts are increasingly recognized for their rich nutritional profile and bioactive potential, making them a sig- nificant economic contributor globally. However, the commercialization of nuts necessitates stringent quality control measures to mitigate infestations by insect pests and microorganisms, which can lead to rapid deterio- ration both pre- and post-harvest. Contamination often arises from inadequate practices in harvesting, packaging, storage, and transportation, heightening the risk of pathogen infection and mycotoxin contamination. To address these challenges, innovative preservation techniques are essential for enhancing food safety and extending shelf- life without compromising quality. Radiofrequency (RF) technology has emerged as a promising solution in food processing, utilizing volumetric heating for effective disinfestation, pathogen pasteurization, drying, and blanching while maintaining product integrity. In contrast, Controlled Atmosphere (CA) storage employs gas composition control to create low-oxygen environments that inhibit microbial growth during storage. This re- view aims to provide a comprehensive overview of nut safety and preservation by identifying key contamination sources and the microorganisms that target nuts. It will analyze the effectiveness of RF and CA technologies in preserving and decontaminating nuts. By exploring these advanced methods, this study highlights their potential to surpass conventional processes, ultimately improving nut safety and quality throughout the supply chain.
- Nutritional value and chemical composition of three types of Petroselinum crispum leavesPublication . Ardohain, Elizandra; Fernandes, Ângela; Polyzos, Nikolaos; Petropoulos, Spyridon Α.; Pinela, José; Moreira, Glaucia; Ferreira, Isabel C.F.R.; Barros, LillianPetroselinum crispum Mill. Nym., commonly known as parsley, is an aromatic herb used to garnish and to give flavour and odour to dishes and salads [1]. The most common parsley types in the Mediterranean region are Petroselinum crispum ssp. neapolitanum (plain-leafed) and Petroselinum crispum ssp. crispum (curly- and bioactive properties, such as the genotype, the irrigation regime, the planting density, the sowing date and the climate conditions. The main objective of this study was to evaluate the crop diversification through the determination of the nutritional value and the chemical composition of leaves from twenty-five plain-leafed, curly-leafed and turnip-rooted parsley (Petroselinum crispum ssp. tuberosum) cultivars, cultivated in central Greece. The proximate composition was evaluated by AOAC official procedures, free sugars and tocopherols were determined using liquid chromatography coupled to a refraction index (HPLC-RI) and fluorescence (HPLC-FL) detectors, respectively. Fatty acids were determined by gas chromatography coupled to a flame ionization detector (GC-FID) and organic acids by ultra-fast liquid chromatography coupled to a diode detector (UPLC-DAD) [1]. The plain and curly-leafed type contains higher amount of fat and energy than the turnip-rooted one, protein content was higher in the curly-leafed and turnip-rooted type and no significant differences were observed between the three types in terms of the carbohydrates content. The total sugars content did not differ significantly among the tested -- linolenic and linoleic acid followed by palmitic acid, while only linoleic acid content differed among the cultivar types. The curly-leafed type contains the highest amount of malic, citric and total organic acids, whereas the highest oxalic acid content was recorded in both curly-leafed and turnip-rooted type. The results of our study showed a great variability in the nutritional value parameters and the chemical composition of twenty-five parsley cultivars from three distinct types, which indicates the great potential of the valorization of the existing genotypes to increase the agrobiodiversity and introduce the turnip-rooted type in the Mediterranean region.
- Phytochemical composition and nutritional value of pot-grown turnip-rooted and plain and curly-leafed parsley cultivarsPublication . Fernandes, Ângela; Polyzos, Nikolaos; Petropoulos, Spyridon Α.; Pinela, José; Ardohain, Elizandra; Moreira, Glaucia; Ferreira, Isabel C.F.R.; Barros, LillianIn the present study plant growth, nutritional value and chemical composition of leaves from twenty-five plain-leafed, curly-leafed and turnip-rooted parsley cultivars were evaluated. Total fresh yield was higher for the plain-leafed cv. Rialto Bejo: 192 ± 11 g/pot, while significant differences were observed between the three types in the nutritional parameters, except for the carbohydrates content. The most abundant organic acid was malic acid (5.22–6.88 g/100 g dw), while the total sugars content did not differ significantly among the tested cultivar types. α-tocopherol was the major tocopherol detected in amount that ranged between 14.76–30.32 mg/100 g dw. The main fatty acids were α-linolenic and linoleic followed by palmitic acid, while only linoleic acid content being different among the cultivar types. In conclusion, the existing diversity in the parsley genotypes could be valorised to increase the agrobiodiversity in the broader Mediterranean region through the introduction of less cultivated curly-leafed and turnip-rooted types.
- Biotechnological approaches for reducing antinutrients and enhancing lentil (Lens culinaris) flours qualityPublication . Liberal, Ângela; Fernandes, Ângela; Pires, Tânia C.S.P.; Ferreira, Isabel C.F.R.; Vívar-Quintana, Ana Maria; Barros, LillianThis study explores the effects of germination and cooking as pretreatments, followed by fermentation using different starter cultures on the physicochemical, nutritional, and techno-functional properties of Beluga and Du Puy lentil flours, focusing on reducing antinutritional factors and enhancing nutrient bioavailability. Fermentation was conducted using lactic acid bacteria (Furfurilactobacillus rossiae and Lactobacillus brevis) and a probiotic yeast (Saccharomyces boulardii) as starter cultures, individually and in combination. Results showed significant improvements in protein content, which increased by up to 38.4 g/100 g dry weight (dw) in Beluga lentils, and γ-tocopherol levels, which reached 8.15 mg/100 g dw after fermentation with L. brevis. Also, in Beluga lentils, germination followed by fermentation with F. rossiae and S. boulardii reduced carbohydrates to 57.7 g/100 g dw. Germination alone enhanced sucrose concentrations to 4.09 g/100 g dw and 4.44 g/100 g dw both Beluga and Du Puy lentils, respectively, while fermentation reduced its levels and promoted glucose production, reaching up to 1.02 g/100 g dw. Reduction in antinutritional factors was notable, with decreased phytic acid and condensed tannins concentration. Techno-functional properties such as water and oil holding capacity, and emulsifying capacity also improved significantly across treatments, enhancing the versatility of lentil flours in diverse food applications. These results highlight the potential of tailored processing techniques to enhance the physico-chemical profile of lentils, providing a foundation for their use in developing nutrient-dense, plant-based food products. Such innovations offer sustainable alternatives to traditional food sources, aligning with the growing demand for high-yield, environmentally friendly options.
- Conservation of wild mushrooms through electron beam irradiationPublication . Fernandes, Ângela; Antonio, Amilcar L.; Rafalski, Andrzej; Barreira, João C.M.; Oliveira, Beatriz; Martins, Anabela; Ferreira, Isabel C.F.R.The high perishability is a characteristic of the mushrooms consumed in fresh. Therefore, it is mandatory the application of effective conservation technologies to preserve and protect their chemical composition and nutritional value. Drying processes are widely used, but do not avoid the development of bacteria and fungi which have the ability to survive for long periods of time in dry foods, causing the loss of some nutrients and leading to food browning and oxidation of lipids and vitamins [1]. Irradiation appears as an alternative to food preservation assuring and maintaining its quality [2]. In this work, the effects of electron beam irradiation and storage time on nutritional and chemical parameters of wild samples of Macrolepiota procera (Scop.) Singer, previously submitted to a drying process (oven at 30 ºC), were assessed. The wild mushroom samples were collected in Trás-os-Montes; electron beam irradiation (doses 0.5, 1 and 6 kGy) was carried out in the INCT- Institute of Nuclear Chemistry and Technology in Warsaw, Poland and the analyses were performed over the storage period (0, 6 and 12 months). The results were compared with a control (non-irradiated samples). The nutritional value was determined according to the official procedures of food analysis, while the profiles of fatty acids, tocopherols, mono and oligosaccharides were obtained by chromatographic techniques [1]. The irradiation showed a better capacity to maintain the nutritional and chemical profile, in comparison with the storage time. Effectively, the storage time had a significant effect in all parameters, but fatty acids undergone significant changes both with irradiation doses and storage time. Electron beam irradiation can be considered a suitable technique for conservation of mushrooms for long periods of time, attenuating the changes caused by the drying treatment.
- Biochemical and molecular profiling of wild edible mushrooms from huila, AngolaPublication . Kissanga, Raquel; Liberal, Ângela; Diniz, Ines; Rodrigues, Ana S. B.; Baptista-Ferreira, Joao L.; Batista, Dora; Ivanov, Marija; Soković, Marina; Ferreira, Isabel C.F.R.; Fernandes, Ângela; Barros, Lillian; Catarino, LuísThe harvesting, processing, and sale of wild edible mushrooms (WEM) is a relevant economic activity in Angola and a good example of the use of non-wood forest products for food. Although there is deep traditional knowledge about the general properties of WEMs, a huge gap remains in detailed scientific knowledge. Thus, this study aimed to investigate the socio-economic importance of the species sold at local markets in Huila, Angola, from their molecular identification to the assessment of their nutritional, chemical, and bioactive profiles. From the eight WEM morphotypes studied, five were identified based on phenotypical and molecular approaches (four Russula spp., and Amanita loosei). The studied mushrooms proved to be a rich source of carbohydrates, proteins, and ashes, also presenting low amounts of fat. Chemical analyses further revealed mannitol as the main free sugar in all samples, and organic acids, namely, oxalic, quinic, malic, citric, and fumaric acids in low amounts. Additionally, the alpha-tocopherol isoform and monounsaturated fatty acids were predominant. Regarding phenolic acids, protocatechuic, p-hydroxybenzoic, p-coumaric, and cinnamic acids were detected in all mushroom hydroethanolic extracts, being responsible for their antioxidant, antibacterial, and antifungal activities. Our investigation contributes to the identification and knowledge of WEMs as important complementary food sources in Angola, some of which were reported for the first time, promoting their utilization as a basis of nutritional and functional ingredients, as being able to be part of a balanced diet and to be used in new bio-based formulations.
- Chemical composition of Boletus pinophilus and Clitocybe subconnexa: preservation with gamma irradiationPublication . Fernandes, Ângela; Antonio, Amilcar L.; Barreira, João C.M.; Martins, Anabela; Oliveira, Beatriz; Ferreira, Isabel C.F.R.The short shelf life of mushrooms is a barrier for their distribution and, therefore, there has been extensive research to find technologies that ensure the preservation of mushrooms, maintaining their organoleptic and nutritional properties (1]. Irradiation has proved its technological feasibility to be safely used in the reduction of food losses, being recognized by international organizations as a valid conservation alternative in extending shelflife of many foods. The aim of the present work was to validate the use of 2 kGy dose of gamma radiation to maintain chemical composition of wild mushrooms. Boletus pinophilus Pihit & Dermek and Clitocybe subconnexa Murrill wild samples were obtained in Tnis-os-Montes; subsequently, the samples were divided in two groups: control (non-irradiated, 0 kGy) and irradiated (2 kGy). The irradiation of the samples was performed in a 6°Co experimental chamber. Moisture, protein, fat, carbohydrates and ash were determined following the standard procedures [2]. Free sugars and tocopherols were determined by high performance liquid chromatography coupled to a refraction index detector (HPLC-RI) and a fluorescence detector, respectively; fatty acids were determined by gas-liquid chromatography with flame ionization detection (GC-FID) [3]. The protein and ash content was preserved in both groups, although the sugars and tocopherols decreased in the irradiated samples. Sugars and fatty acids showed significant changes after irradiation treatment, particularly in B. pinophillus, nevertheless, the magnitude of the obtained differences did not seem to be sufficient to affect the chemical profiles of the assayed mushrooms. Overall, the detected chemical changes might be considered as allowable, in view of the high advantages offered by gamma irradiation at decontamination and/or disinfestation level.
- Chemical composition and biological activity of Commelina erecta: an edible wild plant consumed in BrazilPublication . Cavichi, Lucas V.; Liberal, Ângela; Dias, Maria Inês; Mandim, Filipa; Pinela, José; Kostić, Marina; Soković, Marina; Kalschne, Daneysa Lahis; Fernandes, Ângela; Canan, Cristiane; Barros, Lillian; Amaral, Joana S.In recent years, the interest in products of natural origin has boosted the exploitation and use of plants as food and sources of bioactive compounds, especially wild plants widely used in different cultures for several purposes. Commelina erecta is a wild edible plant (WEP) traditionally used as food and medicine, about which few studies exist. Thus, this study aimed at enhancing the knowledge about its nutritional, chemical and bioactive profile, considering different plant parts and development stages, in order to increase its inclusion in the diet of South American communities. The nutritional profile was found to be similar to other WEP frequently consumed in Brazil. Thirteen phenolic compounds (HPLC-DAD-ESI/MS) were tentatively identified, with apigenin, luteolin and quercetin derivatives being the most abundant. Fructose and oxalic acid were the major sugar and organic acid, respectively, in the aerial parts of C. erecta, and four isoforms of tocopherols were also identified. Regarding the plant’s antioxidant activity, the EC50 values varied between 18.4 and 1060 µg/mL in the inhibition of lipid peroxidation assay (TBARS) and between 53 and 115 µg/mL in the oxidative haemolysis inhibition (OxHLIA) assay. The hydroethanolic extract obtained from stems at the flowering stage also presented anti-inflammatory activity. In general, all the extracts evidenced promising antimicrobial activity. Altogether, these results reinforce the traditional use of this plant species as food and medicine to support the diet of needier populations and also promote food sovereignty and sustainability.
- Bioactive properties and phenolic compound profiles of turnip-rooted, plain-leafed and curly-leafed parsley cultivarsPublication . Liberal, Ângela; Fernandes, Ângela; Polyzos, Nikolaos; Petropoulos, Spyridon Α.; Dias, Maria Inês; Pinela, José; Petrović, Jovana; Soković, Marina; Ferreira, Isabel C.F.R.; Barros, LillianPetroselinum crispum Mill., Fuss., is a culinary vegetable used as an aromatic herb that garnishes and flavours a great variety of dishes. In the present study, the chemical profiles and bioactivities of leaf samples from 25 cultivars (three types: plain- and curly-leafed and turnip-rooted) from this species were assessed. Seven phenolic compounds were identified in all the varieties, including apigenin and kaempherol derivates. Apigenin-O-pentoside-O-hexoside was the major compound in all the tested parsley types (20, 22 and 13 mg/g of extract, respectively) and responsible for its excellent antioxidant activity, also investigated in this study. Antimicrobial activities were also explored, and the results revealed a good bioactivity against specific tested pathogens, such as bacteria and fungi. In conclusion, the leaves of all the types of P. crispum are a good source of natural bioactive compounds that confer health benefits, and thus, they should be part of a balanced and diversified diet.
- Influence of the growth cycle on the bioactive properties and phenolic composition of Cynara cardunculus L. var altilisPublication . Mandim, Filipa; Petropoulos, Spyridon Α.; Dias, Maria Inês; Fernandes, Ângela; Pinela, José; Kostić, Marina; Soković, Marina; Barros, Lillian; Santos-Buelga, Celestino; Ferreira, Isabel C.F.R.Cynara cardunculus L. (syn. Cardoon), is an erect perennial herbaceous plant, native to the Mediterranean basin. It is characterized by a high variety and richness in compounds with health benefits. Also, its cultivation and economic impact are highly important due to the diverse industrial applications (i.e. vegetable rennet, biomass, bioenergy, etc.) [1, 2]. Due to its increasing consumption and commercial interest, this study purposes the analysis of phenolic compounds and bioactive properties of different cardoon parts (heads, bracts, and seeds) collected in Greece during different maturation stages.The phenolic composition was determined by HPLC-DAD-ESI/MS. The antibacterial and antifungal activities were evaluated by applying the microdilution method. The cytotoxic effects were evaluated in four human tumor cell lines using the sulforhodamine B assay, while the anti- inflammatory activity was evaluated through the inhibition of NO production in macrophage cells. Finally, the antioxidant activity was measured through the TBARS and OxHLIA assays. The content in phenolic compounds decreased with the maturation process, except in the seed extract. All the tested samples exhibited antibacterial and antifungal activity, where lower MICs were observed when the plant reached maturity. Regarding the cytotoxic and anti-inflammatory activities, the earliest harvest stages revealed the highest activity, except for seeds.Moreover, with the maturation process, extracts presented higher capacity to OxHLIA and TBARS inhibition. The heterogeneity of the biological results reveals that other compounds than phenolic ones may be correlated with these bioactivities. This study proved the high biological potential of cardoon parts as also its possible use as a source of important bioactive compounds. Nevertheless, further studies are needed to understand which compounds are responsible for the observed bioactivities, as well as to find the stage of maturity that provides the best bioactive properties.