A5024218436- Phytochemicals and Antioxidant Activities
- Essential Oils and Antimicrobial Activity
- Meat and Animal Product Quality
- Microencapsulation and Drying Processes
- Botanical Research and Applications
- Sodium Intake and Health
- Probiotics and Fermented Foods
- Agricultural pest management studies
- Food Industry and Aquatic Biology
- Food composition and properties
- Proteins in Food Systems
- Plant Physiology and Cultivation Studies
- Postharvest Quality and Shelf Life Management
- Genetic and Environmental Crop Studies
- Bee Products Chemical Analysis
- Consumer Attitudes and Food Labeling
- Microbial Metabolites in Food Biotechnology
- Moringa oleifera research and applications
- Phytochemistry and Biological Activities
- Protein Hydrolysis and Bioactive Peptides
- Enzyme Catalysis and Immobilization
- Tea Polyphenols and Effects
- Echinoderm biology and ecology
- Dye analysis and toxicity
- Food Quality and Safety Studies
University of Lisbon
2021-2025
Instituto Nacional de Investigação Agrária e Veterinária
2016-2024
Agriculture and Food
2021
Instituto de Tecnologia de Alimentos
1996
Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria
1996
Abstract BACKGROUND There is a growing interest in industry to replace synthetic chemicals by natural products with bioactive properties. Aromatic plants are excellent sources of compounds that can be extracted using several processes. As far as oregano concerned, studies lacking addressing the effect extraction processes bioactivity extracts. This study aimed characterise vitro antioxidant and antibacterial properties ( Origanum vulgare ) essential oil extracts (in hot cold water, ethanol),...
Laurus nobilis L. is an aromatic plant frequently used as a spice in Mediterranean cookery and traditional medicine for the treatment of several infectious diseases. The aim this study was to characterise antibacterial antioxidant activities bay laurel essential oil (EO), ethanolic extract (EE) hot/cold aqueous (AE). major components detected EO were eucalyptol (27.2%), α-terpinenyl acetate (10.2%), linalool (8.4%), methyleugenol (5.4%), sabinene (4.0%) carvacrol (3.2%). exhibited strong...
BACKGROUND: This study aimed to evaluate the antioxidant and antimicrobial activity of extracts (aqueous, ethanolic essential oil) from Satureja montana characterise chemical composition its oil. RESULTS: L. oil had relatively high activities against seven species bacteria tested. In contrast, aqueous did not reveal antibacterial activity, ethanol extract was effective Salmonella typhimurium. The major volatile constituents were carvacrol (306 g L−1), thymol (141 methyl ether (63 L−1)....
Moringa oleifera leaves have been widely used for the treatment of inflammation, diabetes, high blood pressure, and other diseases, due to being rich in polyphenols. The main objective this work was largely separate polyphenols from using technique high-speed counter-current chromatography (HSCCC). phenolic composition first analyzed qualitatively quantitatively by UPLC-Q-Exactive Orbitrap/MS UPLC-QqQ/MS, respectively, indicating that quercetin kaempferol derivatives, acid apigenin are...
History aside, traditional mayonnaise faces a rising animal welfare concern dietary approach and remains dependent on cold environments throughout the supply chain due to food safety. Nowadays, consumers are able find alternative formulas from vegetable sources with relevant emulsifying capacity. However, sensory characteristics may differ expected product. A mixed system composed of innovative ingredient heterotrophic white Chlorella vulgaris disruptive emulsifier, yeast protein extract...
Seed and flour characteristics of 79 chickpea (Cicer arietinum L.) accessions from a representative collection the germplasm used by European breeders were evaluated. The grouped according to desi or kabuli types different seed traits (size, shape, colour, surface). variation in nutritional composition was assessed principal component analysis (PCA) data 13 quality parameters. first PCA discriminated basic (protein, fibre, fat) plus δ-tocopherol, second carotenoid (zeaxanthin). Whereas...
Summary Two groups of farmed meagre ( Argyrosomus regius ) sausages were studied regarding quality changes and antioxidant capacity during a 98‐day storage experiment at 2 ± °C. Control contained 3.9% (w/w) inner pea dietary fibre IPDF the other group 0.9% plus 3.0% grape AGDF ). The control presented high nutritional value, given their low caloric content, fatty acid profile, amino composition DF content. Both products remarkably stable over time. had an effective capacity, proven not only...
This study aimed to analyse the chemical profile and biological activities of 29 accessions Brassica rapa (turnips) 9 napus (turnips seeds) collections, maintained ex situ in Portugal. HPLC-HRMS allowed determination glucosinolates (GLS) polyphenolic compounds. The antioxidant antimicrobial were determined by using relevant assays. profiles showed that glucosamine, gluconasturtiin, neoglucobrassin most abundant GLS extracts from turnip accessions. Minor forms include gluconapoleiferin,...
Oregano (Origanum vulgare L.) and thyme (Thymus mastichina are popular aromatic plants used in the culinary sphere known for their antioxidant capacity. This study investigates variability capacity phenolic profiles, focusing on flavonoids acids, of oregano accessions from Portuguese Bank Plant Germplasm. The was assessed by measurements using ferric-ion-reducing power DPPH radical scavenging activity assays, Total Phenolic Content, individual compounds. extracts presented highest total...
The encapsulation of the 3-deoxyanthocyanidins (3-DXA) red dye, extracted from sorghum (Sorghum bicolor L.) leaves, was explored for food application. extracts showed antioxidant activity at concentrations ranging 803 to 1210 μg mL-1 and did not reveal anti-inflammatory or cytotoxic properties, indicating their potential Encapsulation performed with two carrier agents (maltodextrin Arabic gum) in different proportions (1:1, 2:1 1.5:2.5 (w/w)). microparticles produced by freeze-drying...
Development of food products from legume flours is increasing. Seed and flour characteristics must be analysed for selection the best screening quality traits. With this purpose, germplasm collections faba bean (Vicia faba), chickpea (Cicer arietinum), lentil (Lens culinaris) grass pea (Lathyrus sativus) were evaluated their physico-chemical, pasting cooking characteristics. The accessions grouped accordingly to several seed traits (size, shape, colour, variety surface) that affected final...
Mayonnaise, mustard, and ketchup are table sauces enjoyed worldwide, adding flavour texture to many dishes. However, these products often contain high sodium content, which contributes health issues such as blood pressure cardiovascular disease. To address concerns, reducing salt content in the has become a significant goal for both manufacturers consumers.
1LEAF – Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade Lisboa, Portugal 2Instituto Nacional Investigação Agrária e Veterinária, I.P. LEAF 3Centro Química Estrutural, Técnico,
1Instituto Nacional de Investigação Agrária e Veterinária (INIAV, I.P.), Oeiras, Portugal 2Centro Química Estrutural, Instituto Superior Técnico, Lisboa, 3Escola Hotelaria Turismo do Estoril (ESHTE), Estoril,
Summary Fish consumption is an important part of a healthy and sustainable diet. However, smoked fish can provide significant amounts salt (NaCl), which inadequate considering that the reduction its intake priority for public health authorities worldwide. The aim this study was to develop rainbow trout with reduced NaCl content without compromising quality safety. In Experiment I, optimal salting parameters (2% 4 h) were selected. II, different combinations NaCl, KCl (with bitterness masking...
Pear fruit (Pyrus communis L. cv Beurré Precoce Morettini) developing on the outside of canopy and exposed to sunlight acquires a bright redness side, compared green peel that develop within canopy. At harvest, main physicochemical parameters red side fruit, including firmness, brix titratable acidity, were similar in pears harvested at same day stage maturity. However, it was observed fruits with or mostly showed different response biotic stress, namely pathogenic fungi attack. Actually,...