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Resultados da pesquisa
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- Nutritional and bioactive oils from salmon (Salmo salar) side streams obtained by Soxhlet and optimized microwave-assisted extractionPublication . Pinela, José; Mandim, Filipa; Heleno, Sandrina A.; Ferreira, Isabel C.F.R.; Barba, Francisco Jose; Berrada, Houda; Caleja, Cristina; Barros, Lillian; Fuente, Beatriz de laThe efficiency of the microwave-assisted extraction (MAE) technique on recovering nutritional and bioactive oils from salmon (Salmo salar) side streams was evaluated and compared to Soxhlet extraction. The response surface methodology (RSM) coupled with a central composite rotatable design was used to optimize time, microwave power, and solid/liquid ratio of the MAE process in terms of oil yield. The optimal MAE conditions were 14.6 min, 291.9 W, 80.1 g/L for backbones, 10.8 min, 50.0 W, 80.0 g/L for heads, and 14.3 min, 960.6 W, 99.5 g/L for viscera, which resulted in a recovery of 69% of the total lipid content for backbones and heads and 92% for viscera. The oils obtained under optimal MAE conditions showed a healthy lipid profile as well as cytotoxic, antioxidant, anti-inflammatory, or antimicrobial properties. These results highlight that oils from underutilized salmon by-products could be exploited by different industrial sectors under the circular economy approach.
- From berry plant cropping to a cosmetic formula: sustainable upcycling of active ingredientsPublication . Plasencia, Paula; Heleno, S.A.; Garcia, Pablo; Barreiro, Filomena; Barros, LillianDue to the interest in berry fruit's antioxidant properties, its worldwide production has been increasing in the past two decades, as has its waste. Bioresidues produced by the agri-food industry are increasingly intrinsic to the world’s economy, and researchers are looking for new ways to enhance their use. Innovations are being developed to transform these residues into high-value raw materials with industrial applications, promoting the circular economy concept. Bioactive extracts from blueberry and raspberry aerial parts using green methodologies were obtained for this work. Different extraction techniques were considered and different conditions were tested to achieve optimal extraction conditions.
- Chemical and bioactive characterization of blueberry bioresiduesPublication . Plasência, Paula; Heleno, S.A.; Garcia, Pablo; Barreiro, Filomena; Ferreira, Isabel C.F.R.; Barros, LillianBlueberry production has increased exponentially in recent decades due to its known high nutritional characteristics, and bioresidues originating from its culture have also increased. It is critical to limit its buildup. One strategy for directing these residues is to turn them into high-value products while investigating their potential bioactivity. The goal of this study was to produce bioactive extracts from blueberry aerial parts using environmentally friendly methods. Different extracts, such as infusion, maceration, and decoction, were considered, as well as emerging extraction technologies, such as ultrasound-assisted extraction, in which different conditions (potency, temperature, and solvent type) were tested to achieve optimal extraction conditions (high yields and purity). The obtained extracts were studied regarding their chemical profile through phenolic compound´s identification and quantification by HPLC-DAD-MS.
- Sea bass (Dicentrarchus labrax) and sea bream (Sparus aurata) head oils recovered by microwave-assisted extraction: nutritional quality and biological propertiesPublication . Fuente, Beatriz de la; Pinela, José; Calhelha, Ricardo C.; Heleno, Sandrina A.; Ferreira, Isabel C.F.R.; Barba, Francisco Jose; Berrada, Houda; Caleja, Cristina; Barros, LillianMicrowave-assisted extraction (MAE) and Soxhlet extraction (SE) were used to obtain oil from European sea bass (Dicentrarchus labrax) and gilthead sea bream (Sparus aurata) heads. The MAE technique allowed the recovery of more than 50% of the total lipid con- tent for both fish by-products in less than 11 min extraction. Based on their fatty acid composition, all fish head oils presented a healthy lipid profile and were found to be a good source of docosahexaenoic acid (DHA, 11–14%). Different lipid quality indices also revealed their cardiovascular protective potential. Oils obtained by MAE showed higher antibacterial and antifungal effects against food pathogens than those extracted by SE. Cellular antioxidant activity (29–35% oxidation inhibition) and anti-inflammatory poten- tial via NO production inhibition (IC50 = 14–21 μg/mL) were evaluated using murine macrophages cells (RAW 264.7). The highest cytotoxic effect (GI50 = 38–46 μg/mL) of fish head oils was observed against breast cancer cells (MCF-7). These results showed that sea bass and gilthead sea bream heads could be exploited for the production of oil with nu- tritional and bioactive properties in line with circular bioeconomy concepts.
- Ethosomes: an approach for bioactive plant extract preservation envisaging cosmetic applicationsPublication . Plasencia, Paula; Santamaria-Echart, Arantzazu; Heleno, S.A.; Colucci, Giovana; Garcia, Pablo; Barros, Lillian; Barreiro, FilomenaThe present work is focused on upgrading the commercial potential of berry crop by-products by encapsulating them into liposomes to preserve their bioactivity. The extracts have been obtained with an ethanol-water mixture using ultrasound-assisted extraction, and the most promising ones were encapsulated in ethosome system. To achieve this goal, ethosomes were prepared using the cold method. Ethosomal suspensions were characterized concerning particle size distribution by laser dispersion, differential scanning calorimetry, infrared Fourier-transform spectroscopy, encapsulation efficiency, and morphological analysis using optical, scanning electron, and transmission electron microscopy. These results indicate that ethosomes are an appropriate method to encapsulate hydroethanolic bioactive plant bioresidue extracts and a good option to preserve them for further use in industrial applications, such as cosmetics. Future work will include optimizing the process and proof of concept by developing a cosmetic application.
- 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.
- Chemical characterization, antioxidant and antimicrobial activities of winemaking industry by-productsPublication . Duarte, Cristina Nogueira; Dias, Maria Inês; Heleno, Sandrina A.; Santos-Buelga, Celestino; Dias, Rolando; Barros, Lillian; Amaral, Joana S.The exploitation of bioactive compounds trom agri-food by-products has been attracting an increasing interest from different industries within a circular economy context since several of compounds may have health properties or be used as natural colorants or preservatives. So far, several studies have been developed on the characterization of red wine grape pomace and its components (seeds, skins, and stems). However, less attention has been paid to other by-products, such as grape pomace from white wine, the residues after distillation, wine lees, and diatomaceous earth, the latter used in the filtration of wine and corresponding to about 250 tons/year of waste in Portugal. In this work, samples of these by-products were evaluated for their chemical composition by HPLC-DAD-ESI-Msn and bioactivities (antioxidant activity by TBARS, DPPH, and reducing power assays, and antimicrobial activity against eight bacteria and two fungi). Fifteen non-anthocyanin phenolic compounds were found, including 5 phenolic acids, 4 flavan-3-0Is, 2 0- glycosylated flavanols, 3 flavanol aglycones, and one unknown. In the red wine byproducts 12 anthocyanins were detected, most being malvidin derivatives. Wine lees and white grape pomace before distillation presented the highest contents of phenolic compounds. Ali samples showed antibacterial and antifunga! activity against most of the tested microorganisms, with red and white grape pomace and diatomaceous earth having the best bacteriostatic activity, while the lees stood out against fungi. Ali samples showed promising antioxidant capacity, with very good results obtained on TBARS for the white pomace after distillation and diatomaceous earth. Overall, the results show that besides grape pomace other wine industry byproducts are also good sources of bioactive compounds with high potential for exploitation.
- 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.
- Extraction of essential oils from the residues of two shrub species aiming for their revalorization: chemical characterization and antioxidant, antimicrobial and cytotoxic activitiesPublication . Xavier, Virginie; Heleno, Sandrina A.; Prieto Lage, Miguel A.; Amaral, Joana S.; Mediavilla Ruiz, Irene; Esteban Pascual, Luis Saul; Ferreira, Isabel C.F.R.; Barros, LillianIn recent years, essential oils have been subject of research for their bioactive properties, such as antimicrobial, fungitoxic, anti-viral, anti-inflammatory and antioxidant activities. Owing to these properties they are potentially interesting for diverse industries including the food industry since one of its main problems concerns microbes and associated toxins that are responsible for food spoilage. Although the application of essential oils in the food industry may have some limitations, such as impact on the organoleptic properties and low solubility, different delivery strategies such as nanoencapsulation, active packaging and coatings are promising technologies that may overcome these issues without compromising nutritional properties in food systems [1]. In this view, increased knowledge on the composition and activity of different essential oils is needed, particularly regarding novel potential sources of essential oils such as agricultural wastes or species grown in marginal lands, on a perspective of circular economy. Therefore, in the scope of the BeonNAT project, biomass from different tree and shrub species are being screened as possible sources of essential oils and respective bioactivity evaluated. In this work, the essential oil extracted by steam distillation from the branches (>20mm) of two shrub species grown in Spain, Juniperus communis L. and Cistus ladanifer L., was characterized for their chemical composition by gas chromatography coupled with mass spectrometry (GC-MS) as well as for their antioxidant, antimicrobial, antiinflammatory and cytotoxic activities. GC-MS analysis allowed the identification of 98.1% of compounds in J. communis EO, corresponding to a total of 63 identified compounds, alfa-pinene being the major compound (35.1%), followed by limonene (15.0%), sabinene (6.7%), cis-tujopsene (8.0%), beta-myrcene (3.2%) and beta-caryophyllene (3.5%). In general, the chemical composition is in agreement with that of juniper berry EO, defined in the European Pharmacopoeia and ISO 8897 standard, except for limonene (15.0%) which was slightly higher than the defined range (Eur. Ph of 2-12% and ISO standard of 2-8%). For C. ladanifer EO, 61 compounds were identified corresponding to 92.8% of the total compounds, with viridiflorol being the main compound (24.0%), followed by alfa-pinene (19.3%), ledol (6.9%), camphene (6.7%) and bornyl acetate (5.0%), which is in good agreement with previous data [2]. Both oils showed potential against the panel of bacteria selected according to their importance in public health and foodborne diseases, highlighting the rock-rose EO that showed interesting activity against Escherichia coli, Morganella morganii, Pseudomonas aeruginosa, Enterococcus faecalis, Listeria monocytogenes and methicillin resistant Staphylococcus aureus in a concentration range of 0.039-2.5%(v/v). Regarding the antioxidant activity, both oils showed promising results, with EC50 values of 1.35 ± 0.19 mg/mL and 1.30 ± 0.07 mg/mL in the reducing power assay and 68% and 83% inhibition of oxidation according to the cellular antioxidant activity assay, for J. communis and C. ladanifer, respectively. The essential oils showed antiinflammatory (IC50 of 24±1 µg/mL and 21±2 µg/mL for juniper and rock-rose-rose, respectively) and cytotoxic activity, with the best results obtained with the rock-rose EO in the inhibition of stomach-AGS, colon-CaCo, breast-MCF-7 and lung-NCI-H460 cancer cell lines (GI50 between 47±5 µg/mL and 58±1 µg/mL). Juniper EO did not evidenced cytotoxicity in non-tumoral Vero cells at the highest tested concentration (400 µg/mL) wich can be an indicator of its safety. Overall, the results demonstrated that shrubs biomass can be a source of EO with similar composition to that reported for respective berries and leaves. The EOs showed interesting antibacterial and antioxidant activity thus being potential candidates for further studies on their safety and potential application in food systems.