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- Natural food colorants and preservatives: a review, a demand, and a challengePublication . Novais, Cláudia; Molina, Adriana K.; Abreu, Rui M.V.; Santo-Buelga, Celestino; Ferreira, Isabel C.F.R.; Pereira, Carla; Barros, LillianThe looming urgency of feeding the growing world population along with the increasing consumers’ awareness and expectations have driven the evolution of food production systems and the processes and products applied in the food industry. Although substantial progress has been made on food additives, the controversy in which some of them are still shrouded has encouraged research on safer and healthier next generations. These additives can come from natural sources and confer numerous benefits for health, beyond serving the purpose of coloring or preserving, among others. As limiting factors, these additives are often related to stability, sustainability, and cost-effectiveness issues, which justify the need for innovative solutions. In this context, and with the advances witnessed in computers and computational methodologies for in silico experimental aid, the development of new safer and more efficient natural additives with dual functionality (colorant and preservative), for instance by the copigmentation phenomena, may be achieved more efficiently, circumventing the current difficulties.
- Valorização de recursos endógenos em Tierras de Miranda de l Burro i l GueiteiroPublication . Palmeira, Luís; Santos, Briolanja; Possamai, Fernanda; Cruz, Luís Royer Oliveira; Rodrigues, Joana Almeida; Novais, Cláudia; Sousa, Maria João; Pereira, Olívia R.; Cabo, Paula; Pires, LuísaO Planalto Mirandês é uma região com forte identidade cultural, incluindo a Raça Asinina de Miranda, em risco de extinção. Um projeto de cocriação no âmbito do EMER-N desenvolveu soluções para a criação de valor na atividade turística, incluindo o desenvolvimento de três sais de banho enriquecidos com leite de burra, com benefícios anti-envelhecimento e propriedades antioxidantes. Esses sais de banho aromatizados, juntamente com o ambiente relaxante da região, oferecem uma experiência turística autêntica e diferenciada, transformando o tratamento em um verdadeiro tratamento Spa para a mente e corpo.
- Bio-based hybrid molecules for coloring and preservative purposesPublication . Novais, Cláudia; Molina, Adriana K.; Abreu, Rui M.V.; Santos-Buelga, Celestino; Ferreira, Isabel C.F.R.; Pereira, Carla; Barros, LillianThe increasing urgency to feed the growing world population, along with growing consumer awareness and expectations, have driven the evolution of food production systems and the processes and products applied in the food industry. Although substantial progress has been made in food additives, the controversy in which some of them are still embroiled has encouraged research into the next safer and healthier generations. These additives can come from natural sources and confer health benefits, in addition to serving to color or preserve, among others.1 Limiting factors of these additives are often related to stability, sustainability, and cost-effectiveness issues, which justify the need for innovative solutions. Finding compounds that can have both capabilities (colorant and preservative) and additionally exert bioactive functions may be a promising solution. However, to obtain benefits such as antioxidant or antimicrobial activity, the concentrations of these compounds are often high, not meeting the acceptable daily intake (ADI) requirement. In addition, such compounds may take time to become part of the additives authorized for use by regulators, remembering that in addition to the research for these new molecules, they must undergo thorough toxicity and safety evaluation before their use is allowed for consumption.2 The research and development of new molecules through new chemical approaches, such as the modification of natural molecules already known and of accepted use worldwide, so that they can develop a better and double performance (colorant plus preservative), may be a path to be followed to circumvent the difficulties and monetize the use of these additive molecules in the food industry. Non-covalent complexation is a natural process and an important mechanism responsible for stabilizing and enhancing the blue, violet, and red colors in flowers, vegetables, and fruits, as well as in food products derived from them. The increased interest in copigmentation has been remarkable, especially by the food industry, in order to enhance the color palette. In view of its mastery and use through the selection of the better copigments to be added to food products, precise (computer-aided) control of the supramolecular assemblies of non-covalent supramolecular copigments is essential. In this regard, copigmentation with antioxidant/antimicrobial molecules can be explored, and the use of new cheminformatics tools and models can support the development of unique hybrid compounds with dual function (coloring and preserving), based on the screening of numerous biomolecules so as to spawn new bio-based molecules as the next generation of food additives.3 In this regard, and with the observed advances in computers and computational methodologies for in silico experimental aid, their exploitation for the research and development of these safer and more efficient bio-based hybrid molecules with dual functionality by predicting and verifying the experimental results, allow the study of certain physical characteristics that are not easily examined in the laboratory and are very promising, which can help and accelerate research on a topic that is now fundamental.
- Optimized extraction of chlorophylls from Solanum lycopersicum L. var. cerasiforme by-productsPublication . Gomes, Leonardo Corrêa; Molina, Adriana K.; Novais, Cláudia; Pereira, Carla; Dias, Maria Inês; Prieto Lage, Miguel A.; Simal-Gandara, Jesus; Ferreira, Isabel C.F.R.; Barros, LillianThe increasing worldwide consumption of cherry tomatoes (Solanum lycopersicum L. var. cerasiforme) is explained by the great acceptability by the consumer, along with the ease in its trade and distribution. Despite being a fruit that provides essential nutrients such as lycopene, vitamin C, and phenolic acids, its consumption is closely related to its sensory characteristics such as taste, color, and appearance. Nevertheless, along the production chain, some by-products are not used and are, therefore, discarded, generating large amounts of bio-residues [1–3]. The use of such bio-residues, namely the aerial parts, as a source of valuable compounds that can find other applications in food industry as, for example, food colorants, is a growing tendency. In this context, the following work aimed to explore the hydroethanolic extracts obtained from the aerial parts of cherry tomato, in terms of chlorophylls. For this purpose, two extraction methodologies were used, namely ultrasound assisted extraction for 15 minutes at 400 W and maceration assisted extraction for 120 minutes, both using 90% ethanol (v/v) as solvent. The chlorophyll pigments were identified and quantified by HPLC-DAD/ESI-MS. Chlorophyll a, b, and their isomers (a’ e b’) were identified in both extracts, as well as direct derivatives of chlorophyll and phaeophytin a and a’, compounds commonly found in fruits of cherry cultivars. Regarding ultrasound assisted extraction, the most expressive compounds found were chlorophyll b and its b’ isomer. As for maceration assisted extraction, chlorophylls a and b were the most abundant compounds in the extract. These results demonstrate the great potential of using cherry tomato by-products as sources of natural pigments, presenting a basis for deeper investigations regarding the optimal extraction conditions of chlorophylls and their possible uses within several industrial sectors.
- Bioactive potential of aromatic and medicinal plants traditionally used as condimentsPublication . Novais, Cláudia; Pereira, Carla; Molina, Adriana K.; Dias, Maria Inês; Pires, Tânia C.S.; Calhelha, Ricardo C.; Ferreira, Isabel C.F.R.; Barros, LillianAromatic and medicinal plants are highly appreciated and used worldwide as condiments, dyes, and preservatives. Given their nutritional value and chemical composition, related to health beneficial properties, their inclusion in the Human diet has gain an increasing expression [1]. Certain mixtures of plants demonstrate greater potential when compared to isolated plants, due to synergistic effects, and these properties make them of great interest in food, pharmaceutical, and cosmetic industries. They have been consumed through direct use in prepared dishes, but also by incorporation into foodstuff, making them bioactive and functional [2]. In the present study, four mixtures of aromatic plants used for seasoning poultry, meat, fish, and salads were characterized in terms of phenolic compounds (HPLC-DAD-ESI/MS), organic acids (UFLC-PDA), tocopherols (HPLC-fluorescence), and bioactive properties (antioxidant, antimicrobial, anti-inflammatory, and antitumour). Twenty-five phenolic compounds were identified, with apigenin-O-malonyl-pentoside-hexoside as the most abundant compound in all extracts. Regarding organic acids, oxalic, citric, and malic acids were detected in all of the samples. The mixtures also revealed the four isoforms of tocopherols, namely α, β, γ, and δ. In terms of bioactive properties, for antioxidant activity, the extracts of the mixtures for meat and salads revealed the best results in the TBARS assay, whereas those from mixtures for meat and poultry stood out in the OxHLIA assay. The mixtures for poultry and fish showed the highest anti-inflammatory activity and the mixture for salad showed the best antitumour properties. On the other hand, the mixtures for meat and salad revealed the highest antimicrobial activity. In conclusion, these seasoning mixtures demonstrated valuable bioactive properties, conferred by their chemical composition and cumulative and synergistic effects observed in the mixtures, which corroborates the importance of their inclusion in the Human diet.
- Análise cromatográfica da composição química de conservas à base de trigoPublication . Novais, Cláudia; Pereira, Carla; Rodriguez, L.Á.; Antón, M.B.; Barros, LillianA importância de uma dieta variada para a saúde, prevenindo doenças e/ou deficiência de nutrientes é incontestável1. Embora o consumo de alimentos frescos seja altamente recomendado, muitas vezes não é possível, e os alimentos enlatados são uma opção para a sua substituição, ajudando a garantir a ingestão necessária de nutrientes que devem ser ingeridos diariamente2. No presente estudo, dois produtos em conserva de trigo germinado foram caracterizados por cromatografia em termos da sua composição em ácidos gordos (GC-FID) e em açúcares livres (HPLCRI). Um dos produtos continha trigo orgânico germinado e alho preto, e o outro trigo orgânico germinado, cebola, abóbora, cenoura, pimentão vermelho, nabo e alho. Ambos continham caldo vegetal. Relativamente aos ácidos gordos, para ambas as amostras, o ácido oleico foi o que mais se destacou, seguido do ácido linoleico (Fig. 1, à esquerda). Em termos de açúcares livres, a maltose foi o açúcar mais abundante em ambas as amostras e a sacarose e a frutose foram detetados em menores quantidades na conserva de trigo e alho preto e na de trigo e vegetais, respetivamente (Fig. 1, à direita). Em conclusão, estas conservas de trigo germinado mostraram uma composição química importante para a manutenção de uma dieta variada e equilibrada.
- Medicinal and aromatic plant (MAP) seasoning mixtures: bioactive and nutritional potentialPublication . Novais, Cláudia; Pereira, Carla; Molina, Adriana K.; Dias, Maria Inês; Pires, Tânia C.S.; Calhelha, Ricardo C.; Ferreira, Isabel C.F.R.; Barros, LillianAromatic and medicinal plants are highly appreciated and used worldwide as condiments, tinctures, and preservatives. Due to their nutritional value and chemical composition, related to properties beneficial to health, their inclusion in the human diet has gained increasing expression [1]. Certain mixtures of plants have greater potential when compared to isolated plants, due to synergistic effects, and these properties make them of great interest in the food, pharmaceutical, and cosmetic industries. They have been consumed directly in prepared dishes, but also by incorporation into foods, making them bioactive and functional [2]. In the present study, four mixtures of aromatic plants used to season poultry, meat, fish, and salads were characterized in terms of nutritional value, according to the AOAC procedures, and chemical composition, namely in free sugars (HPLC-RI), organic acids (UFLC-PDA), tocopherols (HPLC-fluorescence), fatty acids (GC-FID), and phenolic compounds (HPLC-DAD-ESI/MS). The antioxidant, antimicrobial, anti-inflammatory, and anti-tumour capacities were also evaluated, validating their bioactive properties. Regarding the nutritional value, carbohydrates were the main macronutrients found in mixtures of condiments, followed by proteins and ash. In terms of free sugars, fructose, glucose, and sucrose were detected in all samples, as well as three organic acids, namely oxalic, citric, and malic acids, being malic acid the most abundant. The four tocopherol isoforms (α, β, γ, and δ) and a total of 23 different fatty acids were detected, with a predominance of polyunsaturated fatty acids (PUFA), with high percentages of linoleic acid and linolenic acid. In terms of phenolic composition, twenty-five compounds were identified, with apigenin-O-malonyl-pentoside-hexoside as the most abundant compound in all extracts. Regarding bioactive properties, in terms of antioxidant activity, the extracts of mixtures for meat and salads presented the best results in the TBARS test, while those of mixtures for meat and poultry stood out in the OxHLIA assay. The mixtures for poultry and fish showed the highest anti-inflammatory activity and the mixtures for salads showed the best anti-tumour properties. On the other hand, mixtures for meat and salads revealed the greatest antimicrobial activity. In conclusion, these seasoning mixtures demonstrated valuable bioactive properties, conferred by their chemical composition and by the cumulative and synergistic effects observed in the mixtures, which corroborates the importance of their inclusion in the human diet.
- Wheat-based canned products nutritional propertiesPublication . Novais, Cláudia; Pereira, Carla; Rodriguez, L.Á.; Antón, M.B.; Ferreira, Isabel C.F.R.; Barros, LillianThe importance of a varied diet for health, preventing disease and/or nutrient deficiency is unquestionable.1 At their base, bread and cereals provide valuable protein and complex carbohydrates (particularly starch and fiber), as well as important B vitamins and iron, and are generally cholesterol-free and rich in essential amino acids. However, the inclusion of vegetables, fruits, and meat in the diet is a common way to enhance it by ensuring the intake of other valuable nutrients.2 Although the consumption of fresh foods is highly recommended, it is often not possible, and canned foods are an option for their replacement, presenting a longer shelf life and being a more economical and accessible option, thus assisting in ensuring the necessary intake of nutrients that should be daily ingested.3 In the present study, two organic canned sprouted wheat products were characterized in terms of nutritional value according to AOAC procedures and chemical composition, namely in free sugars (HPLC-RI). One of the products contained organic sprouted wheat, braised organic sprouted wheat, water, olive oil, black garlic, and salt, and the other contained organic sprouted wheat, braised organic sprouted wheat onion, pumpkin, carrot, red bell pepper, turnip, dehydrated garlic, and vegetable broth (Figure1). Regarding nutritional value, the distribution of macronutrients was similar in both samples, with carbohydrates standing out, followed by fiber, and proteins and lipids with similar values. The samples also showed high moisture content, with canned wheat and vegetables having the highest content, and the energy value was higher for canned wheat and black garlic. In terms of free sugars, fructose, glucose, sucrose, maltose, and raffinose were identified in both samples, with maltose being the most abundant sugar, and sucrose and fructose showing the lowest contents for canned wheat and black garlic and canned wheat and vegetables, respectively. In conclusion, these organic sprouted wheat preserves showed an important nutritional and chemical composition for the maintenance of a varied and balanced diet, and their inclusion in the diet can help prevent possible nutritional deficiencies
- Bioactive and nutritional potential of medicinal and aromatic plant (MAP) seasoning mixturesPublication . Novais, Cláudia; Pereira, Carla; Molina, Adriana K.; Liberal, Ângela; Dias, Maria Inês; Añibarro-Ortega, Mikel; Alves, Maria José; Calhelha, Ricardo C.; Ferreira, Isabel C.F.R.; Barros, LillianMedicinal and aromatic plants (MAPs), worldwide appreciated and used as condiments, dyes, and preservatives, possess several biological properties that justify their continuous application in the food industry. In the present study, the nutritional and chemical profiles, as well as the bioactive properties of four combinations of condiments, sold for seasoning poultry, meat, fish, and salads, were evaluated. Twenty-five phenolic compounds (HPLC-DAD-ESI/MS) were identified, with apigenin-O-malonyl-pentoside-hexoside as the major compound detected in all extracts. Oxalic and citric acids were identified in all mixtures (UFLC-PDA), as well as all the four tocopherol isoforms (HPLC-fluorescence). Regarding bioactivities, the mixtures for meat and salads (TBARS) and meat and poultry (OxHLIA) stood out for their antioxidant potential, whereas for the anti-inflammatory and antitumor properties, the mixtures revealing the greatest results were those for poultry and salad, respectively. In terms of antimicrobial activity, all the mixtures revealed the capacity to inhibit the growth of some bacterial strains. In brief, condiment mixtures showed to be a good source of bioactive compounds, as they confer health benefits, validating the importance of their inclusion in the human diet as a good dietary practice.
- Bioactive potential of aromatic and medicinal plants traditionally used as condimentsPublication . Novais, Cláudia; Pereira, Carla; Molina, Adriana K.; Dias, Maria Inês; Pires, Tânia C.S.; Calhelha, Ricardo C.; Ferreira, Isabel C.F.R.; Barros, LillianAromatic and medicinal plants are highly appreciated and used worldwide as condiments, tinctures, and preservatives. Due to their nutritional value and chemical composition, related to beneficial properties to health, their inclusion in the human diet has gained increasing expression[1]. Certain mixtures of plants have greater potential when compared to isolated plants, due to synergistic effects, and these properties make them of great interest in the food, pharmaceutical, and cosmetic industries. They have been consumed directly in prepared dishes, but also by incorporation into foods, making them bioactive and functional[2]. In the present study, two mixtures of aromatic plants used to season meat (Petroselinum crispum L., Salvia officinalis L., Thymus mastichina L., and Rosmarinus officinalis L.) and salads (Allium schoenoprasum L., P. crispum, Origanum vulgare L., and T. mastichina) were characterized in terms of phenolic compounds (HPLC-DAD-ESI/MS), organic acids (UFLC-PDA), and tocopherols (HPLC-fluorescence). The antioxidant, antimicrobial, anti-inflammatory, and anti-proliferation capacities were also evaluated to validate their bioactive properties. Twenty-four phenolic compounds were identified, with concentrations of 101.2±0.6 mg/g and 52.1±0.8 mg/g of total phenolics in meat and salad seasoning mixtures, respectively, being apigenin-O-malonyl-pentoside-hexoside the most abundant compound in both extracts. Oxalic, citric, and malic acids were detected in both samples, as well as the four isoforms of tocopherols, namely, α, β, γ, and δ. In terms of bioactive properties, the meat blend extract revealed the best results for antimicrobial and anti-inflammatory activities. For the antioxidant activity, both extracts showed good results in the TBARS test, while in the OxHLIA assay, the mixture for meat stood out. On the other hand, the salad seasoning mixture had the best anti-proliferation property. In conclusion, these aromatic and medicinal plant mixtures demonstrated valuable bioactive properties, conferred by their chemical composition and cumulative and synergistic effects observed in the mixtures, which corroborates the importance of their inclusion in the Human diet.