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From natural resources to bio-based food additives: a focus on extraction methods

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dc.contributor.authorPinela, José
dc.contributor.authorPereira, Carla
dc.contributor.authorBarros, Lillian
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2021-10-26T13:50:05Z
dc.date.available2021-10-26T13:50:05Z
dc.date.issued2019
dc.description.abstractNatural resources are invaluable sources of bio-based molecules with numerous applications in food industry. Some of these compounds have been explored to serve particular purposes such as substituting artificial food additives. In fact, the increasing consumers’ awareness and resistance to artificial compounds often used as additives in many foodstuffs has led to renewed strategies to overcome possible safety issues, while guaranteeing effectiveness.1 Food additives have long been used to enhance foodstuff properties and are of great value to maintain their quality, which justifies the exploitation of safer bio-based compounds to be used as natural substitutes. Plants and mushrooms seem to be a potential source of such compounds, given their unique richness in coloring, preservative, and bioactive molecules, but more efficient and sustainable extraction methods must be considered. 2. Results and discussion Several matrices have been studied and certain compounds such as betalains (e.g. gomphrenin II, gomphrenin III, isogomphrenin II, and isogomphrenin III) and anthocyanins (e.g. cyanidin, delphinidin, and malvidin derivatives) were extracted from purple globe amaranth, rose, dahlia, centaurea, strawberry-tree, roselle, and blueberry and were further introduced into ice-cream, yogurt, and waffles for coloring purposes.2 On the other hand, preservative molecules such as flavonoids (e.g. catechin, and quercetin and luteolin derivatives), phenolic acids (e.g. rosmarinic, chicoric, lithospermic, caffeic, and caffeoylquinic acids), and hydrolysable tannins (e.g. trigalloyl-HHDP-glucoside) were obtained from strawberry-tree, basil, lemon balm, sweet chestnut flowers, fennel, and German chamomile, and were tested in loaf bread, cupcakes, yogurt, cheese, and cottage cheese, namely.3 Moreover, phenolic acids (e.g. rosmarinic acid), flavonoids (e.g. quercetin derivatives), and ellagitannins (e.g. sanguiin H-10 and lambertianin) from mushrooms, wild strawberry, rosemary, mountain sandwort, and flowers of silva brava conferred bioactive properties to gelatin, yogurt, and cottage cheese.4 All these high added-value compounds were obtained using optimized protocols, based on extraction processes intensified by microwaves, ultrasound, and ultra-high pressure,5 some of which are patented. 3. Conclusions The proven efficacy of distinct natural food additives in several foodstuff highlights the importance of natural resources such as plants and mushrooms in these novel additives discovery journey. However, it is crucial to use efficient and sustainable extraction processes, which can be successfully intensified by ultra-high pressure.pt_PT
dc.description.sponsorshipThis work is funded by the European Regional Development Fund (ERDF) through the Regional Operational Program North 2020, within the scope of Project NORTE-01-0145-FEDER- 023289: DeCodE and project Mobilizador Norte-01-0247-FEDER-024479: ValorNatural®. Also to FEDER- Interreg España-Portugal programme for financial support through the project 0377_Iberphenol_6_E.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPinela, José; Pereira, Carla; Barros, Lillian; Ferreira, Isabel C.F.R. (2019). From natural resources to bio-based food additives: a focus on extraction methods. In 17th European Meeting on Supercritical Fluids and 7th European Meeting on High Pressure Technology. Ciudad Real. ISBN 978-84-09-10484-0pt_PT
dc.identifier.isbn978-84-09-10484-0
dc.identifier.urihttp://hdl.handle.net/10198/24108
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectNatural resourcespt_PT
dc.titleFrom natural resources to bio-based food additives: a focus on extraction methodspt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceCiudad Real, Espanhapt_PT
oaire.citation.title17th European Meeting on Supercritical Fluids (EMSF 2019) - 7th European Meeting on High Pressure Technologypt_PT
person.familyNamePinela
person.familyNamePereira
person.familyNameBarros
person.familyNameFerreira
person.givenNameJosé
person.givenNameCarla
person.givenNameLillian
person.givenNameIsabel C.F.R.
person.identifier1415151
person.identifier469085
person.identifier144781
person.identifier.ciencia-id771C-2B43-B108
person.identifier.ciencia-idEF10-2739-2B70
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0001-7523-1637
person.identifier.orcid0000-0003-0093-771X
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridB-4466-2014
person.identifier.ridK-1629-2016
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id54392272800
person.identifier.scopus-author-id55627876424
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id36868826600
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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