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Projeto de investigação
Laboratory of Separation and Reaction Engineering
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Publicações
Novel hybrid magnetic carbon xerogels for the catalytic wet peroxide oxidation of the antimicrobial agent sulfamethoxazole
Publication . Ribeiro, Rui; Frontistis, Zacharias; Mantzavinos, Dionissios; Silva, Adrián; Faria, Joaquim; Gomes, Helder
The propagation of microcontaminants – such as the antimicrobial agent sulfamethoxazole
(SMX) – in urban water cycles has been receiving a great deal of attention from the scientific
community, mainly due to major public health concerns about the development of antibiotic
resistant bacteria and/or resistance genes. Catalytic wet peroxide oxidation (CWPO) using
novel hybrid materials was tested in the degradation of SMX model solutions (500 μg L-1).
Closing Editorial: New Insights into Food Ingredients for Human Health Promotion
Publication . Ribeiro, Andreia; Barreiro, Filomena
In recent years, the intersection of food science and health promotion has gained interest. Driven by consumer awareness and a global push toward healthier, safer, and more sustainable food systems, the demand for functional, fortified, and clean-label products has grown substantially. In response to these evolving expectations, this Special Issue of Applied Sciences, titled “New Insights into Food Ingredients for Human Health Promotion”, brings together research and review articles that explore the development, characterization, and application of bioactive compounds with the potential to promote human health. These contributions reflect a commitment to innovation in food ingredient science, offering solutions that are both effective and aligned with the Sustainable Development Goals.
Solid Dispersions as a Tool for Innovation in the Food Industry: A Path From Pharma to Food
Publication . Rezende, Stephany; Santamaria-Echart, Arantzazu; Dias, Madalena M.; Barreiro, Filomena
Solid dispersion (SD) is a technique used to improve the solubility of poorly water-soluble compounds by dispersing them in a solid water-friendly carrier. Current trends indicate that natural-based alternatives are increasingly replacing synthetic carriers, benefiting the pharmaceutical industry, where they were first adopted, and paving the way for broader use in nutraceuticals and food applications, as regulations and consumer preferences drive the adoption of eco-friendly alternatives. In the food industry, SDs can address key challenges, such as enhancing water compatibility and stabilizing sensitive compounds, thereby facilitating the effective use of natural-based ingredients. Exploring natural carriers enables SDs to align with food industry priorities, enabling the development of functional ingredients, stable natural colorants, products with increased flavor retention, innovative packaging materials, and healthier, structured food analogues through Pickering emulsion technology. In this context, the review examines the path of SDs from pharma to food, beginning with a detailed examination of SD systems using both synthetic and natural carriers across the pharmaceutical, nutraceutical, and food sectors. The review concludes with an in-depth discussion of emerging applications in the food industry, highlighting the potential of SDs to address formulation challenges and to foster sustainable, consumer-oriented innovations in modern food systems. To advance SD applications in food systems, future research should integrate sensory evaluation and address technical, regulatory, and formulation-performance gaps to ensure consumer-acceptable, high-quality innovations.
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Entidade financiadora
Fundação para a Ciência e a Tecnologia
Programa de financiamento
6817 - DCRRNI ID
Número da atribuição
UID/EQU/50020/2013