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- FIG (Ficus Carica L.) Bioresidues as sources of bioactive compounds and natural pigments for the food industryPublication . Shiraishi, Carlos S.H.; Zbiss, Yosra; Roriz, Custódio Lobo; Carocho, Márcio; Domingos, Sara; Calhelha, Ricardo C.; Alves, Maria José; Abreu, Rui M.V.; Prieto Lage, Miguel A.; Heleno, Sandrina A.; Barros, LillianThe 17 goals of sustainable development address several topics, such as: (2) Zero hunger and sustainable agriculture; (9) Industry, Innovation, and Infrastructure; (12) Responsible consumption and production; that are essential for the promotion of the circular economy, product development and conscious production [1]. Fig is a food matrix, cultivated in Portugal and valued by the Portuguese people for consumption in natura, being also used in wines, liqueurs, and jams. As this fruit is very appreciated and consumed, it´s cultivation leads to the production of tons of leaves, usually discarded [2]. Therefore, in the present work, the leaves of five fig varieties (Figure 1), namely Dauphine (Da), Longue d'Aout (La), Pasteliere (Pa), Marseille (Ma) and Bourjassote Noire (Bn), were nutritionally and chemically characterized to detect possible bioactive molecules. The antioxidant and antimicrobial, activities were also analyzed, to provide the food industry with natural additives in alternative to the artificial ones; and at the same time, promote the circular economy. Regarding the nutritional profile of the five leaves, La sample exhibited the highest amount in proteins (18.0±0.6 g/100g dw), while Pa revealed the highest content in fats (2.2±0.1 g/100g dw). The highest moisture content was presented by Da leaves (17.3±0.1 g/100g fw), and for the ashes, La sample was the one that presented the highest value (14.18±0.06 g/100g fw). Concerning the organic acids, these molecules were most abundant in Ma leaves, where it was possible to identify oxalic, malic and citric acids with a total of 139.6±0.4 mg/g dw. For the soluble sugars profiling, in all samples it was possible to identify five sugars, namely, fructose, glucose, sucrose, trehalose, and raffinose in different concentrations; however, Da leaves revealed the higher amount (17±1 g/100g dw). Tocopherols where also analyzed, and in all samples, three of the four isoforms where detected, being Pa sample standing for the predominance of these compounds (4.14±0.05 mg/100 g dw). For the bioactive analysis, different assays were performed, and Pa sample showed the strongest antioxidant potential for the TBARS assay, with an EC50 value of 105±5 mg/mL. For the antimicrobial activity assay, Da leaf extract was the one displaying the best results, by presenting Minimum Inhibitory Concentrations (MIC) ranging from 1.25 to 10 mg/mL against the tested bacterial strains. On the other hand, for the antifungal activity, the samples present very similar profiles, with the exception of the Pa sample, that present the lowest MIC of 5 mg/mL for Aspergillus fumigatus. In general, these leaf extracts can be used in the food industry namely in pastry and bakery products as promising sources of bioactive compounds, and at the same time, this reuse of biowaste promotes circular economy, and reduces the impact of biowaste resulting from the fig industry, thus meeting some of the goals of sustainable development.
- Blockchain revolution in food supply chains: A positive impact on global food loss and wastePublication . Shiraishi, Carlos S.H.; Roriz, Custódio Lobo; Carocho, Márcio; Prieto Lage, Miguel A.; Abreu, Rui M.V.; Barros, Lillian; Heleno, Sandrina A.The rising global population has created an urgent need for increased food production. Food loss and waste remain significant challenges throughout the food supply chain, from cultivation to consumption. Blockchain, a decentralized peer-to-peer network that stores information can help making food more traceable, from production to consumption. It can also help enhance food production sustainability, transparency, quality and safety. By tracking all aspects of food it plays a crucial role in reducing food loss and waste. Several organizations that have briefly introduced this technology, along with the Internet of Things, although the real benefit of blockchain is achieved when several players in the food chain adhere to this technology. This review emphasizes how blockchain was adapted to the food chain, its challenges, benefits and limitations, and how some food sectors have used this technology. A brief perspective on how the Internet of Things and Blockchain will evolve in the future.
- Propriedades bioativas de formulações hidrofílicas de curcumina: aplicação em iogurtePublication . Leimann, Fernanda Vitória; Almeida, Heloísa H.S.; Roriz, Custódio Lobo; Barros, Lillian; Barreira, João C.M.; Calhelha, Ricardo C.; Barreiro, M.F.; Ferreira, Isabel C.F.R.A curcumina tem reconhecidas propriedades bioativas e corantes. Porém, a sua aplicação em produtos alimentares é dificultada pela sua baixa solubilidade em meios hidrofílicos. De forma a ultrapassar esta limitação, foram preparadas nanopartículas de poli(vinil-pirrolidona) (PVP, 40.000g/mol)/curcumina com base na técnica de dispersão sólida, utilizando Tween 80 como estabilizante e etanol como solvente. As nanopartículas foram caracterizadas quanto à morfologia (microscopia eletrónica de transmissão) indicando forma esférica e tamanho (dispersão dinâmica de luz) com índice de polidispersão = 0,050±0,009 e diâmetro médio em intensidade = 377±15 nm. As propriedades térmicas (análise termogravimétrica, TG), interações químicas (Espectroscopia de Infravermelho com Transformada de Fourier, FTIR). As análises por TG revelaram que as nanopartículas não apresentaram perda de humidade (não se observou nenhuma transição antes dos 100 ºC), justificada pelo facto de os pontos de ligação da PVP à água terem dado origem a interações com a curcumina na sequência da encapsulação [1]. A análise por FTIR comprovou este facto dado a ausência da banda característica a 3510 cm-1 na zona do estiramento dos OHs. As propriedades bioativas (atividade antioxidante, atividade anti-inflamatória e citotoxicidade) das nanopartículas de PVP/curcumina (NC) foram comparadas às da curcumina pura utilizada no procedimento de nanoencapsulação (PC) (Sigma Aldrich) e às de uma amostra comercial dispersável (DC) (CHR Hansen, Vegex Tumeric WS5). Os valores de EC50 (μg/mL) para a atividade antioxidante (DPPH, poder redutor, β-caroteno e TBARS) evidenciaram o seguinte perfil de atividade: PC>NC>DC, similarmente à resposta anti-inflamatória (concentração responsável por 50% da inibição da produção de óxido nítrico em comparação com o controlo negativo). Quanto à citotoxicidade, a PC revelou uma atividade superior em todas as linhas celulares, tendo os valores de GI50 (μg/mL) indicado atividade NC>DC apenas nos casos das linhas HeLa, HepG2 e PLP2 e indistinta nas MCF-7 e NCI-H460. Na etapa seguinte, as formulações PC, NC e DC foram aplicadas em iogurtes, para os quais se avaliou o perfil nutricional (humidade, cinzas, gordura, proteínas, hidratos de carbono e energia) e os parâmetros de cor (L*, a* e b*) ao longo do tempo de armazenamento (TA = 0, 7 e 15 dias, 4 ºC). Independentemente de TA, os iogurtes com DC apresentaram os teores de cinza, gordura, energia e L* superiores, enquanto os valores a* e b* foram superiores para os com PC. O teor máximo de proteína foi registado para os iogurtes com NC e o teor máximo de hidratos de carbono para as amostras controlo. Quanto a TA, as amostras armazenadas durante 7 dias caracterizaram-se por teores superiores de proteína, cinza (tal como as amostras armazenadas durante 15 dias), hidratos de carbono e energia, enquanto as amostras analisadas no dia de preparação registaram os valores mais elevados para gordura e a*. O efeito do tempo de armazenamento não foi significativo nos parâmetros L* e b*. Em síntese, e apesar de se terem observado algumas diferenças significativas nos indicadores nutricionais e parâmetros de cor, pode concluir-se que as nanopartículas de PVP/curcumina são uma boa estratégia para coloração do iogurte, não se tendo registado sem alterações relevantes do seu valor nutricional e aparência. Adicionalmente, e dado a bioatividade evidenciada, a sua utilização resultará em benefícios adicionais não conseguidos com a PC (baixa solubilidade em meio hidrofílico).
- Antioxidant properties of Pterospartum tridentatum (L.) Willk and Cymbopogon citratus (Dc) Stapf.: evaluation of synergistic effects in a mixture of these speciesPublication . Roriz, Custódio Lobo; Barros, Lillian; Carvalho, Ana Maria; Ferreira, Isabel C.F.R.The World Health Organization estimates that 80% of the world’s population uses medicinal plants in primary health needs. Pterospartum tridentatum (L.) Willk. (Fabaceae) and Cymbopogon citratus (DC) Stapf. (Poaceae) are examples of such medicinal plants. P. tridentatum is a small shrub, which can be found in the western part of the Iberian Peninsula and northern Morocco. Traditionally its flowers can be used to treat pneumonia, colds, bronchitis and hepatic disease [1]. C. citratus, commonly known as lemon grass, is a tall, aromatic, perennial densely tufted grass from Southeast Asia. There are many effects that can be attributed to this species, such as diuretics effects; it can also be used in hepatic disorders and to treat depression, flatulence and intestinal cramps [2]. The mixture of these two species opens a new panoply of therapeutic effects that can range from the treatment in case of stomach pain, cramping and flatulence, diarrhea, vomiting and flu. This is due to the interaction of these two species. In this study we aimed to evaluate the antioxidant activity of the single plants and of the mixture of the same plants (infusions and methanolic extracts. The antioxidant activity was accessed by four in vitro assays: scavenging effects on DPPH (2,2-diphenyl-1-picrylhydrazyl) radicals, reducing power, inhibition of β-carotene bleaching and inhibition of lipid peroxidation in brain cell homogenates by TBARS (thiobarbituric acid reactive substances) assay. In general, infusions revealed higher antioxidant activity than methanolic extracts, being higher for P. tridentatum. With the exception of the β-carotene bleaching inhibition assay, the mixture of the two plants revealed significant synergistic effects, allowing higher antioxidant activity. Although the interesting results obtained, the authors recommend a safe consume of these plant materials, including restricting the dose and duration of use to minimize the risks of potentially interactions with conventional medicines. Further studies will be conducted in order to identify the compounds responsible for the synergisms observed.
- Extraction of betacyanins from Gomphrena globosa L. flowers: choosing na acid as adjuvantPublication . Roriz, Custódio Lobo; Carvalho, Ana Maria; Morales, Patricia; Barros, Lillian; Ferreira, Isabel C.F.R.Betalains are plant derived natural pigments that are presently gaining popularity for use as natural colorants in food industry. Although being betalains from red beetroot already used as food colorant (E- 162), these compounds are not as well studied as compared to other natural pigments such as anthocyanins, carotenoids or chlorophylls (I]. Since food additives are on the focus of public interest, it is becoming increasingly important to meet consumers' expectations for natural and healthy products. Hence, the search for new plant-derived colorants for the food industry is still necessary [2]. Betalains were originally called 'nitrogenous anthocyanins', which incorrectly implied structural similarities between the two pigment classes. There are two structurally different types of betalains: the yellow/orange betaxanthins which are the condensation products of betalamic acid and assorted amino compounds, and the red betacyanins which are formed by glycosylation and acylation of cyclo-DOPA [3]. Looking at the chemical structure of the pigment, the addition of an acid to the extraction solvent will increase the affinity of the pigment with the solvent. The aim of this study was to use Gomphrena globosa L. flowers, as an alternative plant source to obtain these pigments and to evaluate the best acid to be used within the extraction procedure. For that purpose three different acids (acetic, hydrochloric and phosphoric acids, all ofthem allowed by the food industry), adjusted at the same pH, were tested during a maceration extraction procedure. After the extraction a purification through C18 column was performed in order to obtain a more concentrate extract in betacyanins. The results were analysed by HPLC-PDA-MSIESI. The betacyanin profile allowed the identification of gomphrenin IIJIII and isogomphrenin IIIIII and the best results were achieved by performing the extraction procedure using hydrochloric acid (6.6 mg/g extract), while phosphoric acid only presented trace amounts of these compounds. When acetic acid was used, the pigment extracted was 6.8 times less (0.97 mg/g extract) when compared to HCI. In conclusion hydrochloric acid can be considered the most suitable acid to be applied in the extraction procedure of these pigments.
- Gomphrena globosa L. as a novel source of food-grade betacyanins: Incorporation in ice-cream and comparison with beet-root extracts and commercial betalainsPublication . Roriz, Custódio Lobo; Barreira, João C.M.; Morales, Patricia; Barros, Lillian; Ferreira, Isabel C.F.R.Currently, there are some examples of natural colourants with commercial use. However, these colourants are usually under-exploited, besides being obtained from a reduced number of plant or algal species. Accordingly, we propose using betalains obtained from an alternative plant species, Gomphrena globosa, which have a powerful colouring activity besides being strong antioxidants, as a novel ice-cream colourant. For comparison purposes, other ice-cream formulations were prepared, namely without colourants, added with commercial betalain or with Beta vulgaris extract. Besides evaluating the colour parameters L*, a* and b*, the nutritional parameters, individual sugars and fatty acids profiles were also studied. These parameters were evaluated throughout time, up to a maximum of 60 days of freeze (−22 °C) storage. Betacyanin quantification of each formulation was also performed to determine its maintenance along storage. In general, ice-creams prepared with G. globosa were similar (considering nutritional, colour, individual sugars and fatty acids profiles) to those including B. vulgaris extract, thereby validating the suitability of this alternative plant as a source of food colourants, particularly as ice-cream colourants. Furthermore, the positive effects induced by the addition of this natural colourant were maintained throughout storage time, as indicated by the markers distribution in the linear discriminant analysis.
- Otimização de processos de extração de antocianinas a partir de cálices de Hibiscus sabdariffa L. para produção de corantes alimentares naturaisPublication . Ayuso, Manuel; Pereira, Eliana; Pinela, José; Roriz, Custódio Lobo; Prieto Lage, Miguel A.; Barreiro, M.F.; Barros, Lillian; Ferreira, Isabel C.F.R.A seletividade do consumidor na escolha de produtos alimentares contendo aditivos tem desafiado a indústria alimentar e os centros de investigação a encontrar novas fontes e métodos de extração eficientes para a produção sustentável de ingredientes de base natural com capacidade corante [1]. Nesta vertente, as plantas surgem como uma fonte promissora de pigmentos naturais bioativos com potencial aplicação no setor industrial. Hibiscus sabdariffa L. é um bom exemplo, pois trata-se de uma espécie cujo cálice detém uma elevada concentração de antocianinas [2]. Visando maximizar a recuperação destes compostos antociânicos a partir do cálice desta espécie para posterior utilização como corantes alimentares, este estudo foi delineado com o objetivo de otimizar dois métodos de extração, assistidos por calor (HE) e ultrassons (UE), utilizando a metodologia de superfície de resposta (RSM). Para otimização, foi implementado um desenho compostos central de cinco níveis combinando três variáveis independentes, nomeadamente tempo (t), percentagem de etanol (S) e temperatura (T) ou potência (P) do ultrassons. Os teores das antocianinas delfinidina-3-O-sambubiósido e cianidina-3-O-sambubiósido foram quantificados por LC-DAD-ESI/MSn e usadas como critérios de resposta para otimização por RSM. Os modelos teóricos foram ajustados através de uma equação polinomial de segunda ordem e as respostas maximizadas pelo método Simplex [3]. Após otimizar as condições para as variáveis t, T e S ou P, procedeu-se à otimização da razão sólido/liquido (S/L) para HE e UE. Os modelos desenvolvidos foram ajustados com sucesso aos dados experimentais e utilizados para determinar as condições ideais de extração. A UE foi mais eficiente, permitindo recuperar 23,83 mg de antocianinas por cada g de material vegetal seco e obter 51,76 mg desses pigmentos por cada g de extrato ao aplicar as condições de processamento ótimas: t = 26,1 min, P = 296,6 W e S = 39,1% etanol. A quantidade de antocianinas obtida através da extração UE foi cerca de 3 vezes superior à quantidade obtida por HE. Quanto à razão S/L, o incremento desta quarta variável aumentou os rendimentos de extração de antocianinas, atingindo um máximo ao utilizar 200 g/L [3]. Os resultados demonstram que H. sabdariffa é uma fonte de antocianinas viável para produzir corantes de base natural, através de uma metodologia economicamente exequível à escala industrial.
- Gomphrena globosa L. como fonte de corantes naturais: caracterização em betacianidinasPublication . Roriz, Custódio Lobo; Barros, Lillian; Carvalho, Ana Maria; Santos-Buelga, Celestino; Ferreira, Isabel C.F.R.Atualmente, a maioria dos consumidores prefere alimentos com aditivos naturais em substituição dos sintéticos que têm sido associados a alguns efeitos de toxicidade. Os polifenóis constituem um dos grupos de compostos naturais mais interessantes no reino vegetal. Em particular, as antocianinas têm sido usadas em bebidas leves, produtos confecionados e preparados de fruta. As betalaínas, apesar de similares às antocianinas, não têm sido tão extensamente estudadas, mas possuem uma capacidade corante três-vezes maior. A única betalaína autorizada como corante natural deriva da beterraba (E-162), e é aplicada em produtos lácteos e cárneos, entre outros. No presente trabalho, é descrita a composição em betacianidinas (classe das betalaínas com pigmentação vermelha-roxo) da perpétua roxa (Gomphrena globosa L.), de forma a destacar esta planta como fonte alternativa de corantes naturais. A análise foi feita por cromatografia líquida de alta eficiência acoplada a um detetor de fotodíodos e espetrometria de massa com ionização por spray de eletrões (HPLC-PDA-MS/ESI), após extração com diferentes solventes (infusão com água e maceração com água: metanol 80: 20, v/v). Foram identificados seis derivados de betacianidinas nos extratos estudados, duas gonfreninas II, gonfrenina III, isogomfreninas II e III e 17-descarboxi-amarantina. Estes pigmentos pertencem ao tipo (iso)gonfrenina (betanidina/isobetanidina substituída em C6), diferindo das betacianidinas tipo-betanina (betanidina/isobetanidina substituído em C5). Estes compostos têm grupos acilo (pcoumaroil-( iso)gonfrenina II e feruloil-(iso)gonfrenina III). No extrato hidrometanólico a gonfrenina III foi a principal betacianidina encontrada, enquanto na infusão o composto maioritário foi a isogonfrenina III. Em geral, a infusão apresentou menor concentração de betacianidinas (0,57 mg/g de infusão liofilizada) do que o extrato hidrometanólico (7,72 mg/g de extrato). Estas betacianinas aciladas podem constituir pigmentos com maior estabilidade com interesse para a indústria alimentar.
- Flowers of Gomphrena globosa L. as an alternatve source of betacyanins: optimization of the extraction using response surface methodologyPublication . Roriz, Custódio Lobo; Prieto Lage, Miguel A.; Carvalho, Ana Maria; Morales, Patricia; Barros, Lillian; Ferreira, Isabel C.F.R.Betacyanins are betalain pigments that display a red-violet colour which have been reported to be three times stronger than the red-violet dye produced by anthocyanins [1]. The applications of betacyanins cover a wide range of matrices, mainly as additives or ingredients in the food industry, cosmetics, pharmaceuticals and livestock feed. Although, being less commonly used than anthocyanins and carotenoids, betacyanins are stable between pH 3 to 7 and suitable for colouring in low acid matrices. In addition, betacyanins have been reported to display interesting medicinal character as powerful antioxidant and chemopreventive compounds either in vitro or in vivo models [2]. Betacyanins are obtained mainly from the red beet of Beta vulgaris plant (between I 0 to 20 mg per I 00 g pulp) but alternative primary sources are needed [3]. In addition, independently of the source used, the effect of the variables that affect the extraction of betacyanins have not been properly described and quantified. Therefore, the aim of this study was to identifY and optimize the conditions that maximize betacyanins extraction using the tepals of Gomphrena globosa L. flowers as an alternative source. Assisted by the statistical technique of response surface methodology, an experimental design was developed for testing the significant explanatory variables of the extraction (time, temperature, solid-liquid ratio and ethanolwater ratio). The identification was performed using high-performance liquid chromatography coupled with a photodiode array detector and mass spectrometry with electron spray ionization (HPLC-PDAMS/ ESI) and the response was measured by the quantification of these compounds using HPLC-PDA. Afterwards, a response surface analysis was performed to evaluate the results. The major betacyanin compounds identified were gomphrenin 11 and Ill and isogomphrenin IJ and Ill. The highest total betacyanins content was obtained by using the following conditions: 45 min of extraction. time, 35•c, 35 g/L of solid-liquid ratio and 25% of ethanol. These values would not be found without optimizing the conditions of the betacyanins extraction, which moreover showed contrary trends to what it has been described in the scientific bibliography. More specifically, concerning the time and temperature variables, an increase of both values (from the common ones used in the bibliography) showed a considerable improvement on the betacyanins extraction yield without displaying any type of degradation patterns.
- A novel natural colouring strategy for ice cream: effects on the profiles of individual sugarsPublication . Roriz, Custódio Lobo; Barreira, João C.M.; Morales, Patricia; Barros, Lillian; Ferreira, Isabel C.F.R.The production of ice cream consists of two essential steps: firstly, the mixture is prepared and aerated, and afterwards it is frozen. This complex frozen dessert consists of several components, such as air bubbles (to give volume), water (in the form of ice crystals to confer weight), a partially frozen serum phase, and small amounts of emulsifiers, stabilizers and colourants [1]. Probably, ice cream is not the best product to answer to the growing health concerns, mainly due to the increased rate of obesity, metabolic syndrome and diabetes. This has been bothering consumers, leading them to seek healthier foods [2]. Nevertheless, ice cream is a very appreciated desert all over the world, representing a suitable food matrix to be submitted to any improvement process, such as the addition of natural additives with acknowledged bioactive properties. Currently, there is a trend to replace the artificial colourants used in ice cream preparation. The flowers of Gomphrena globosa L., contain high levels of betacyanins, which have a strong colouring capacity, in addition to their high antioxidant activity and chemopreventive effects [3]. Accordingly, aqueous extracts from G. globosa flowers were incorporated in ice cream, benefiting from their dual colouring/functionalizing effects. To validate their suitability, the prepared formulations were compared to other ice cream (i) free of any colourant, (ii) added with commercial betalain, or (iii) added with Beta vulgaris extract (E-162). Among other parameters, the individual sugar profiles were evaluated by high-performance liquid chromatography (HPLC) coupled to a refractive index detector (RI) throughout storage time (up to 60 days). Overall, the tested formulations did not induce significant changes in individual sugars profile, except for the lower sucrose contents detected in ice creams prepared with B. vulgaris extract. Therefore, the extracts of G. globosa might be considered as an effective colouring solution, without compromising individual sugars profile, one of the most important parameters to assess ice cream quality.