GluMush - Improvement of beta-glucans recovery from mushroom bioresidues by gamma irradiation and microwave-assisted aqueous two-phase extraction

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Phytochemical composition and bioactive potential of melissa officinalis L., Salvia officinalis L. and Mentha spicata L. extracts

Publication . Silva, Beatriz Nunes; Cadavez, Vasco; Caleja, Cristina; Pereira, Eliana; Calhelha, Ricardo C.; Añibarro-Ortega, Mikel; Finimundy, Tiane C.; Kostić, Marina; Soković, Marina; Teixeira, José António; Barros, Lillian; Gonzales-Barron, Ursula

Plants are rich in bioactive phytochemicals that often display medicinal properties. These can play an important role in the production of health-promoting food additives and the replacement of artificial ones. In this sense, this study aimed to characterise the polyphenolic profile and bioactive properties of the decoctions, infusions and hydroethanolic extracts of three plants: lemon balm (Melissa officinalis L.), sage (Salvia officinalis L.) and spearmint (Mentha spicata L.). Total phenolic content ranged from 38.79 mg/g extract to 84.51 mg/g extract, depending on the extract. The main phenolic compound detected in all cases was rosmarinic acid. The results highlighted that some of these extracts may have the ability to prevent food spoilage (due to antibacterial and antifungal effects) and promote health benefits (due to anti-inflammatory and antioxidant capacities) while not displaying toxicity against healthy cells. Furthermore, although no anti-inflammatory capacity was observed from sage extracts, these stood out for often displaying the best outcomes in terms of other bioactivities. Overall, the results of our research provide insight into the potential of plant extracts as a source of active phytochemicals and as natural food additives. They also support the current trends in the food industry of replacing synthetic additives and developing foods with added beneficial health effects beyond basic nutrition.

2023Journal article

Open access

Dynamic maceration of acerola (Malpighia emarginata DC.) fruit waste: an optimization study to recover anthocyanins

Publication . Cerino, María Carolina; Pinela, José; Caleja, Cristina; Saux, Clara; Pereira, Eliana; Barros, Lillian

Acerola (Malpighia emarginata DC.) is a tropical fruit with a vibrant red color attributed to anthocyanins, natural pigments, with several applications in the food, nutraceutical, and cosmetic industries. Therefore, the suitability of acerola fruit waste for producing anthocyanin colorants by dynamic maceration was investigated. The extraction process was optimized by combining the factors time (2–90 min), temperature (20–90 C), and ethanol percentage (0–100%) in a central composite rotatable design (CCRD) coupled with response surface methodology (RSM). The extraction yield determined by a gravimetric method and the levels of cyanidin-O-deoxyhexoside and pelargonidin-Odeoxyhexoside anthocyanins quantified in the 20 run extracts by HPLC-DAD were used as dependent variables. After fitting the experimental data to a quadratic equation, the obtained statistically valid predictive models were used to determine optimal macerating conditions. Under global settings (25 min processing at 41 C with 12% ethanol), the extraction yielded 57.1% (w/w) and each gram of extract contained 2.54 mg of anthocyanins. Overall, this study highlights the renewable potential of acerola fruit waste for obtaining natural anthocyanin extracts that could represent a sustainable alternative to artificial colorants used in food and other products.

2023Journal article

Open access

Chemical and Bioactive Evaluation of Essential Oils from Edible and Aromatic Mediterranean Lamiaceae Plants

Publication . Sprea, Rafael M.; Caleja, Cristina; Finimundy, Tiane C.; Calhelha, Ricardo C.; Pires, Tânia C.S.P.; Amaral, Joana S.; Prieto Lage, Miguel A.; Ferreira, Isabel C.F.R.; Pereira, Eliana; Barros, Lillian

The Lamiaceae family, which includes several well-known aromatic plants, is scientifically relevant due to its essential oils (EOs). In this work, four EOs from Mediterranean species, namely Origanum vulgare L., Rosmarinus officinalis L., Salvia officinalis L., and Thymus vulgaris L., were evaluated for their volatile profiles and the biological activity in vitro to assess their potential use in the food and cosmetic sector. GC/MS analysis revealed dominant compounds, such as carvacrol, thymol, and eucalyptol. Regarding biological action, the samples exhibited antioxidant, cytotoxic, anti-inflammatory, antimicrobial, and antifungal activities, with O. vulgare and T. officinalis standing out. T. vulgaris showed the lowest EC50 in the reducing power assay, and O. vulgare had the lowest EC50 in the DPPH assay. Most EOs also displayed excellent anti-inflammatory responses and antifungal properties, with O. vulgare and T. vulgaris also demonstrating antibacterial activity. All EOs from Mediterranean species showed cytotoxicity against tumoral cell lines. Overall, the selected EOs stood out for their interesting bioactivities, with the obtained results underscoring their potential as natural preservatives and bioactive agents in various industrial applications, including food, pharmaceuticals, and cosmetics.

2024Journal article

Open access

Chemical profiles and bioactivities of polyphenolic extracts of Lavandula stoechas L., Artemisia dracunculus L. and Ocimum basilicum L

Publication . Silva, Beatriz Nunes; Cadavez, Vasco; Caleja, Cristina; Pereira, Eliana; Calhelha, Ricardo C.; Molina, Adriana K.; Finimundy, Tiane C.; Kostić, Marina; Soković, Marina; Teixeira, José António; Barros, Lillian; Gonzales-Barron, Ursula

This study assessed the chemical profiles and bioactivities of the infusions, decoctions and hydroethanolic extracts of tarragon, basil and French lavender. The extracts were chemically characterised (HPLC-DAD-ESI/MS) and their bioactivities were evaluated in vitro. All extracts revealed antimicrobial, antifungal and antioxidant properties. French lavender extracts showed higher total phenolic content, regardless of the extraction method used, and antioxidant and antitumour capacities, but no anti-inflammatory action. All basil and two of the tarragon extracts revealed anti-inflammatory power. Thus, tarragon, basil and French lavender extracts may be considered for inclusion in foods, as preservatives or functional ingredients. Nonetheless, further studies must be conducted to evaluate the pharmacokinetic parameters of the bioactive compounds.

2024Journal article

Open access

Nutritional profiling, fiber content and in vitro bioactivities of wheat-based biscuits formulated with novel ingredients

Publication . Mesias, Marta; Morales, Francisco J.; Caleja, Cristina; Pires, Tânia C.S.P.; Calhelha, Ricardo C.; Barros, Lillian; Pereira, Eliana

This study evaluated the nutritional profile and fiber content of innovative formulations of wheat-based biscuits enriched with chia seeds, carob flour and coconut sugar. The in vitro antioxidant, cytotoxic, anti-inflammatory and antimicrobial activities were also investigated to understand the potential health advantages of the incorporation of these new ingredients. The novel biscuits demonstrated significant improvements in protein and mineral content, with increases of 50% and 100% in chia biscuits, and up to 20% and 40% in carob biscuits, respectively. Fiber also notably increased, particularly in samples containing 10% carob flour, which increased four times as compared to wheat-based samples. The new ingredients exhibited antibacterial and antifungal activity, particularly against Yersinia enterocolitica (minimum inhibitory concentration 1.25 mg mL(-1) in coconut sugar) and Aspergillus fumigatus (minimum inhibitory concentration/minimum fungicidal concentrations 2.5/5 mg mL(-1) in chia seeds). However, the final biscuits only displayed antifungal properties. Carob flour and chia seeds had a remarkably high capacity to inhibit the formation of TBARS and promoted greater antioxidant activity in biscuit formulations, with EC50 values decreasing from 23.25 mg mL(-1) (control) to 4.54 mg mL(-1) (15% defatted ground chia seeds) and 1.19 mg mL(-1) (10% carob flour). Only chia seeds exhibited cellular antioxidant, anti-inflammatory and cytotoxic activity, attributes that were lost when seeds were added into the biscuits. These findings highlight the potential health benefits of these ingredients, particularly when incorporated in new wheat-based formulations.

2024Journal article

Open access