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- Application of Hydralcoholic extracts of Salvia officinalis and Salvia elegans in cosmetic formulationsPublication . Favero, Yonah; Silva, Laryssa da; Almeida, Daiana; Pereira, Olívia R.; Sousa, Maria JoãoSalvia Officinalis and Salvia elegans are shrubs belonging to the genus Salvia, family of the Lamiaceae, easily found in the Mediterranean region, Mexico and Guatemala respectively. In addition to traditional medicine, S. officinalis is of great importance to the pharmaceutical, cosmetic and food industries. (Cuvelier et al., 1996; Martins et al., 1998 in Povh & Ono, 2008), whereas S. elegans is known in cooking as a preservative or flavoring (Pereira et al., 2014). Natural products have increased, discovering new therapeutic indications, meeting the demands of the world population taking into account their quality and safety. In this study, the focus is on phenolic compounds as an active ingredient in an anti-age formulation. Carbopol and methylcellulose-based gel was prepared together with Salvia officinalis and Salvia elegans hydroalcoholic extract as their active principle by performing physical-chemical, organoleptic gel stability tests and performing the eye irritability test (HET-CAM), beyond performing hydrodistillation at Clevenger. The essential oil was extracted by steam entrainment, yielding after 3 hours. The hydroalcoholic principle gels were prepared at three different concentrations, 1.25; 2.5 and 5%, and then tests were performed to evaluate the stability of the product obtained as: light cycles, freeze / thaw cycles, centrifugation and vortexing, pH determination, microbiological analysis and HET-CAM test. According to the results, the pH test showed changes for the two plants containing their gels but never exceeding the ideal limits for the skin, even when exposed to the light cycle, only the color that was changed after 15 days, in the different concentrations. In freezing / thawing tests for Salvia officinalis the methylcellulose gel did not change, the carbopol gel did change the appearance but small changes are acceptable as the samples are subjected to extreme heat (45 ° C) and cold temperatures. (-20 ° C). For Salvia elegans there was a change in appearance and pH, which was also changed in the methylcellulose gel. All pH changes do not lead to considerer the gel as inappropriate. In microbiological tests the oils have a moderate effect, while in the other tests there were no changes. Centrifugation and vortex tests were performed for both gels using both plants with only hydroalcoholic extract at different concentrations and there was no change. All gels had an alcoholic odor during the tests. It can be concluded that carbopol and methylcellulose gel do not appear to have any detrimental effects when used in this cosmetic product, even when used in conjunction with plant essential oil and can therefore be used as an anti-aging formulation. However, the development of more tests is extremely important as toxicity tests, but stability tests already have promising results.
- Avaliação da composição bioquímica de beterraba e acelgaPublication . Almeida, Daiana; Fernandes, Ângela; Barros, Lillian
- Sensory optimization of gluten‐free hazelnut omelette and sugar‐modified chestnut pudding: A free choice profiling approach for enhanced traditional recipe formulationsPublication . Ortiz‐Solà, Jordi; Almeida, Daiana; López‐Mas, L.; Kallas, Zein; Abadias, Maribel; Barros, Lillian; Martín‐Gómez, Helena; Aguiló‐Aguayo, IngridThe Mediterranean region is distinguished by its gastronomic diversity and a wide variety of indigenous nut crops. In line with changing global food consumers’ preferences, a noteworthy aspect is the increasing demand to the use of local varieties in recipe formulation. The aim of the present studywas to incorporate the Terra Fria chestnut (Portugal) and Negreta hazelnut from Reus (Spain) in traditional Mediterranean recipes. The sensory, technofunctional, nutritional, and shelf-life characterizationwere investigated in hazelnut omelette (gluten and gluten-free) and chestnut pudding (sugar and sugar-free) formulations. Results conducted by trained assessors using the free choice profiling (FCP) showed that hazelnut omelette samples were described as “creamy,” “smooth,” and “handmade.” In addition, the texture obtained with the hazelnut omelette gluten-free version showed the softest textural profile analysis attributes, with lower values for hardness (2.43 ± 0.36 N), adhesiveness (−0.38 ± 0.00 g s) and gumminess (2.12 ± 0.14). Furthermore, the shelf-life studies revealed a more golden color (>14.43 of a* CIELAB coordinate) and a lower moisture content (25.36%–43.59%) in the hazelnut flour formulation, in addition to the enrichment in terms of protein (8.36 g/100 g), fiber, and healthy fats. In the case of chestnut pudding, it was observed that the study parameters did not differ significantly from its sweetened analogue with positive attributes in FCP (“toasted,” “fluffy,” and “sweet”), positioning it as a viable alternative to sugar in this application. Therefore, both hazelnut flour in hazelnut omelette and oligofructose in chestnut pudding proved to be promising ingredients in the formulation of gluten-free and sugar-free developed products, offering attractive organoleptic and textural characteristics.
- Desenvolvimento e estabilidade de um gel anti-idade com extracto hidroalcoólico de Salvia SP.Publication . Favero, Yonah; Silva, Laryssa da; Almeida, Daiana; Pereira, Olívia R.; Sousa, Maria JoãoIntroduction: The incessant search for products from nature to apply in the search for treatment, cure or even the well-being associated with the aesthetics itself, has strongly collaborated to deepen the area of study and knowledge, so as to meet the demands of the world population. Objectives: This work aimed at the development and evaluation of the stability of two gels formulations (carbopol and methylcellulose) from the incorporation of the essential oils of the species S. officinalis and S. elegans and their hydroalcoholic extract. Methods: Physicochemical stability, organoleptic gel tests, eye irritability test (HET-CAM test) and Clevenger hydrodistillation were performed to determine the oil yield and to use them as a natural preservative in the gels. Results: As significant results we have: In light cycle tests there was only a color change after 15 days. In freeze / thaw tests there was a change in carbopol gel for S. officinalis in appearance and for S. elegans in pH and appearance, whereas in methylcellulose gel in S. elegans there was only change in pH. The accelerated stability test showed alteration for both gels, in the samples containing carbopol gel there was color change and evaporation of part of the gel, while in methylcellulose the complete dehydration. Conclusions: The samples of the gels with hydroalcoholic extract of S. elegans and S. officinalis in concentrations of 5%, 2.5% and 1.25% obtained good stability according to the tests to which they were submit.
- Biochemical approaches on commercial strains of Agaricus subrufescens growing under two environmental cultivation conditionsPublication . Almeida, Daiana; Cardoso, Rossana V.C.; Pereira, Carla; Alves, Maria José; Ferreira, Isabel C.F.R.; Zied, Diego Cunha; Vieira Junior, Wagner Gonçalves; Caitano, Cinthia E.C.; Fernandes, Ângela; Barros, LillianIn the present work, the effect of the cultivation process, in the field and under a con- trolled environment, on biochemical parameters by using commercial strains of A. subrufescens were evaluated. The results obtained revealed that the strains cultivated in the field presented higher levels for most of the parameters evaluated (organic acids (20.5–48.0 g/100 g dw), tocopherols (107.0–198.6 μg/100 g dw), and phenolic acids and related compounds (245.2–359.0 μg/100 g dw and 10.6–23.7 μg/100 g dw, respectively)), except for the carbohydrates (53.4–72.6 g/100 g dw), energetic value (373–380 Kcal/100 g dw), and total free sugars (28.8–43.1 g/100 g dw), parameters in which the strains grown in a controlled environment present better results. For both cultivation systems, similar results were obtained regarding saturated, monounsaturated, and polyunsaturated fatty acids, as well as antioxidant and antimicrobial activities. These data contribute to the knowledge and highlight the characterized strains and the cultivation process, which can be used to obtain ingredients with potential applicability as a source of functional compounds.
- Desenvolvimento e análise de estabilidade de um gel anti-idade com extracto hidroalcoólico de Salvia officinalisPublication . Favero, Yonah; Silva, Laryssa da; Almeida, Daiana; Pereira, Olívia R.; Sousa, Maria JoãoO desenvolvimento de cosméticos com produtos naturais aumentou, mas há que considerar sua eficácia. Os testes de estabilidade pretendem avaliar dados da qualidade do produto quando exposto a variáveis:temperatura, luz, etc. São dados importantes para definir prazos de validade, segurança, atendendo à norma ISO22716. Salvia officinalis pertence à família Lamiaceae, é uma planta com propriedades medicinais, como, anti-inflamatória. Objetivos:Formulação de gel de carbopol anti-idade com extratos de Salvia officinalis como princípio ativo e conservante. Métodos:Extraiu-se o óleo essencial por arrastamento de vapor, obteve-se o rendimento. Preparou-se o gel com extrato hidroalcoólico nas concentrações:1,25;2,5 e 5%. Testes para avaliar o produto:ciclos de luz, ciclos de congelamento/descongelamento, centrifugação e vórtex, temperatura, determinação do pH, análises microbiológicas e teste HET-CAM. Resultados:O pH mostrou alterações, mas nos limites adequados à pele. O gel com extrato apresentou coloração verde que se intensificou com o aumento da concentração. No ciclo de congelamento/descongelamento, o aspecto não apresentou alterações. No ciclo de luz, a formulação perdeu parte da cor verde, devido à luz. Os outros ensaios não tiveram alterações. Ensaios microbiológicos mostraram que os óleos essenciais têm um efeito moderado, nestas concentrações. Em HET-CAM, apresentaram resultado negativo.
- Nutritional, chemical and antioxidant evaluation of Armuna lentil (Lens culinaris spp): Influence of season and soilPublication . Liberal, Ângela; Almeida, Daiana; Fernandes, Ângela; Pereira, Carla; Ferreira, Isabel C.F.R.; Vivar-Quintana, Ana Maria; Barros, LillianLentils (Lens culinaris spp.) are a type of edible pulse consumed and produced worldwide; they are known for their valuable nutritional assets. The nutritional and chemical profiles of 34 Armun tilde a lentil samples were assessed together with their antioxidant capacity. In addition, the influence of both the climatic conditions during the growing season and the soil type in which they grow (Luvisol and Cambisol) on nutritional and chemical profiles was also evaluated. Our results showed large amounts of valuable nutrients, such as carbohydrates, of which approximately 47.06 % and 29.11 % consist of fibers and starch respectively and significant amounts of proteins (20.47 to 25.56 g/100 g fw) and ashes. Sucrose stood out as the main free sugar in this variety, and oxalic and gamma-tocopherol as the main organic acid and tocopherol isoform respectively. Fatty acid assessment showed the prevalence of PUFAs (45.3 to 63.7 %). A high antioxidant capacity (TBARS and OxHLIA) was also observed. Our results indicate that the growing season has a significant impact on the major nutrients in lentils such as the concentration of fat, ashes, fibers, and fructose and to a lesser extent proteins and sucrose. In addition, the two different soil types in this study do not seem to affect any of the parameters analyzed.
- Nutritional and chemical evaluation of different Armuña lentils cultivars (Lens culinaris spp) from PGI “Rubia de la Armuña”, grown in different soilsPublication . Liberal, Ângela; Almeida, Daiana; Fernandes, Ângela; Pereira, Carla; Ferreira, Isabel C.F.R.; Vivar-Quintana, Ana Maria; Barros, LillianLentils (Lens culinaris Medik) are a fast-cooking legume widely consumed around the world due to their valuable nutritional and chemical profiles.
- Nutritional profile of Brassica rapa L. (rapini) from different comercial genotypesPublication . Rodrigues, Joana P.B.; Almeida, Daiana; Gioia, Francesco di; Petropoulos, Spyridon Α.; Ferreira, Isabel C.F.R.; Fernandes, Ângela; Barros, LillianThe Brassica genus comprises a large and diverse group of important vegetables widely consumed throughout the world. Part of this group, Brassica rapa L., also known as Rapini or Broccoli Rabe, is a green leafy vegetable appreciated in the cuisine of countries such as China, Greece, Italy, Portugal, and Spain. The consumption of the edible parts of Rapini (young leaves, stems, and flower buds) is associated with various health benefits, due to their composition in macronutrients and bioactive compounds. The aim of the present work was to evaluate the nutritional value of 45 commercially available Rapini varieties. The nutritional profile was assessed following AOAC procedures. Carbohydrates were the major macronutrients found (48.28–64.1 g/100 g dry weight (dw)), followed by proteins (23.7–39.2 g/100 g dw) and ash (7.52– 16.9 g/100 g dw), with samples Leccese centoventina, Novantina leccese a cima grande and Quarantino extra presenting the highest contents, respectively. Lipids (2.68–5.09 g/100 g dw) were less abundant in all samples, highlighting Quarantino extra for the smallest amount. Finally, the energy values found were between 350.4 and 390.4 Kcal/100g dw, with the highest content obtained by sample Novantina riccia San Marzano. In conclusion, the results show that the varieties tested present good nutritional value, which indicate that Rapini can be considered an interesting option of food, as it is a good source of important macronutrients.
- Sensory optimization of gluten‐free hazelnut omelette and sugar‐modified chestnut pudding: A free choice profiling approach for enhanced traditional recipe formulationsPublication . Ortiz‐Solà, J.; Almeida, Daiana; López‐Mas, L.; Kallas, Z.; Abadias, M.; Barros, Lillian; Martín‐Gómez, H.; Aguiló‐Aguayo, I.The Mediterranean region is distinguished by its gastronomic diversity and a wide variety of indigenous nut crops. In line with changing global food consumers’ preferences, a noteworthy aspect is the increasing demand to the use of local varieties in recipe formulation. The aim of the present studywas to incorporate the Terra Fria chestnut (Portugal) and Negreta hazelnut from Reus (Spain) in traditional Mediterranean recipes. The sensory, technofunctional, nutritional, and shelf-life characterizationwere investigated in hazelnut omelette (gluten and gluten-free) and chestnut pudding (sugar and sugar-free) formulations. Results conducted by trained assessors using the free choice profiling (FCP) showed that hazelnut omelette samples were described as “creamy,” “smooth,” and “handmade.” In addition, the texture obtained with the hazelnut omelette gluten-free version showed the softest textural profile analysis attributes, with lower values for hardness (2.43 ± 0.36 N), adhesiveness (−0.38 ± 0.00 g s) and gumminess (2.12 ± 0.14). Furthermore, the shelf-life studies revealed a more golden color (>14.43 of a* CIELAB coordinate) and a lower moisture content (25.36%–43.59%) in the hazelnut flour formulation, in addition to the enrichment in terms of protein (8.36 g/100 g), fiber, and healthy fats. In the case of chestnut pudding, it was observed that the study parameters did not differ significantly from its sweetened analogue with positive attributes in FCP (“toasted,” “fluffy,” and “sweet”), positioning it as a viable alternative to sugar in this application. Therefore, both hazelnut flour in hazelnut omelette and oligofructose in chestnut pudding proved to be promising ingredients in the formulation of gluten-free and sugar-free developed products, offering attractive organoleptic and textural characteristics.
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