Article
Food Science & Technology
Maria Sapatinha, Claudia M. Afonso, Carlos L. Cardoso, Carla Pires, Rogerio Mendes, Maria P. Montero, Maria C. Gomez-Guillen, Narcisa M. Bandarra
Summary: To develop a healthy and easily absorbable food for the elderly, a functional ready-to-eat seafood based on restructured fish fillets and encapsulated fish oil was prepared. The study analyzed the lipid fraction and bioaccessibility of the product. The results showed that frying increased the n6 PUFA content and bioaccessibility varied among different fish products.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Analytical
Ana Fundurulic, Ana Manhita, Vanessa Galiza Filipe, Jose Pedro Henriques, Antonio Marques, Alessandra Celant, Donatella Magri, Cristina Barrocas Dias
Summary: The study of the urban context in Lisbon's city center revealed the impact of the Great Lisbon Earthquake in 1755, which abruptly disrupted and transformed daily lives. Archaeological analysis of charred organic residue found in a ceramic vessel at the Rossio square storage area identified it as human feces used for disposal. Advanced analytical techniques, including ATR-FT-IR, VP-SEM-EDS, and GC-MS, provided further insights into diet and living conditions in the 18th century.
Article
Chemistry, Applied
Carolina Camacho, Tatiana Correia, Barbara Teixeira, Rogerio Mendes, Luisa M. P. Valente, M. Fernanda Pessoa, M. Leonor Nunes, Amparo Goncalves
Summary: This study aims to report the chemical changes in sea urchin during refrigerated storage and their contribution to taste. The results showed that adenylate energy charge is a suitable indicator of freshness, while amino acids are related to taste and maturation stage. Storage had minimal effect on amino acids, but nucleotides showed potential changes after day 5.
Article
Food Science & Technology
Iga Rybicka, Marlene Silva, Amparo Goncalves, Helena Oliveira, Helena Lourenco, Antonio Marques, Maria Joao Fraqueza, Carmo Serrano, Maria Leonor Nunes
Summary: The aim of this study was to develop smoked rainbow trout with reduced NaCl content without compromising its quality and safety. The products prepared with 50% NaCl + 50% KCl (with and without bitterness masking agent) showed the most desirable ratio of sodium/potassium and sensory scores.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Jose Antonio Vazquez, Jesus Valcarcel, Maria Sapatinha, Narcisa M. Bandarra, Rogerio Mendes, Carla Pires
Summary: Currently, valorization of fish discards by-products is becoming fundamental for the sustainable management of fisheries and seafood transforming industries. In this study, the production and chemical properties of fish protein hydrolysates (FPH) and oils from gurnard by-products were investigated. The results showed that FPH and oil from gurnard residues had excellent properties in terms of productivity, composition, and nutrition, indicating their valuable interest as potential food and nutraceutical ingredients.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Medicinal
Silvia Blanco, Maria Sapatinha, Mick Mackey, Julie Maguire, Simona Paolacci, Susana Goncalves, Helena Maria Lourenco, Rogerio Mendes, Narcisa Maria Bandarra, Carla Pires
Summary: This study aimed to determine the optimal growing season and harvest time for Alaria esculenta to maximize biomass production and quality. Results showed that the biomass production was significantly higher for seaweed deployed in October. The seaweed had a high content of useful bio compounds with antioxidant and anti-hypertensive activities.
Article
Microbiology
Samanta Freire, Teresa Grilo, Bruna Rodrigues, Rui Oliveira, Carla Esteves, Antonio Marques, Laurent Poirel, Marta Aires-de-Sousa
Summary: This study aimed to analyze the occurrence and characteristics of ESBL- and carbapenemase-producing E. coli among bivalves. Out of 522 collected bivalve samples, E. coli growth was observed in 39% of the samples. Nine samples (4.4%) were contaminated with ESBL producers and one sample (0.5%) was contaminated with a carbapenemase-producing K. pneumoniae. The presence of ESBL- and carbapenemase-producing Enterobacteriaceae in bivalves indicates that the marine environment could be a reservoir of critical bacterial pathogens, posing a potential risk to human health.
Article
Food Science & Technology
Rita S. Inacio, Maria J. P. Monteiro, Jose A. Lopes-da-Silva, Ana M. P. Gomes, Jorge A. Saraiva
Summary: This study compared the effects of non-vacuum greaseproof paper wrapping and vacuum packaging in plastic film on Serra da Estrela cheese. The results showed that there were no significant differences in the counts of lactococci, lactobacilli, enterococci, and total mesophiles between the two packaging systems. Yeasts and molds were present in higher numbers in non-vacuum paper-wrapped cheeses. Vacuum packaging allowed for better control of cheese proteolysis and resulted in a harder texture compared to non-vacuum paper-wrapped cheeses. Overall, non-vacuum paper wrapping is suitable for short-term storage, while vacuum packaging in plastic film is preferable for long-term storage.
Article
Food Science & Technology
Carlos A. Pinto, Diogo Galante, Edelman Espinoza-Suarez, Vitor M. Gaspar, Joao F. Mano, Francisco J. Barba, Jorge A. Saraiva
Summary: This study examined the use of hyperbaric storage at room temperature to control the development of Byssochlamys nivea ascospores in apple juice. Different pasteurization methods were applied to contaminated juice samples before storage. The results showed that hyperbaric storage at room temperature inhibited ascospore development and inactivated them, effectively preventing mycotoxin production.
Article
Food Science & Technology
Ricardo M. Ferreira, Adriana M. Costa, Carlos A. Pinto, Artur M. S. Silva, Jorge A. Saraiva, Susana M. Cardoso
Summary: Opuntia ficus-indica fruits are rich in valuable compounds and have high nutritional value and health benefits. However, due to their short shelf life and increased production, there are significant post-harvest losses of these fruits. Therefore, finding ways to utilize the wasted increase in production is necessary. The chemical composition of prickly pear makes it an appealing substrate for fermentation.
Article
Green & Sustainable Science & Technology
Cheila Almeida, Sandra Ceballos-Santos, Jara Laso, Maria Margallo, Ruben Aldaco, Antonio Marques
Summary: This study conducted a life cycle assessment of four seafood canned products in glass jars and evaluated the contribution of end-of-life options for glass jars. The environmental burden of storage scenarios for canned, chilled, and frozen fish products was also assessed. Results showed that glass jars had half the environmental impact compared to metal cans. Recycling glass jars resulted in an average reduction of 8% in GHG emissions.
JOURNAL OF CLEANER PRODUCTION
(2023)
Article
Food Science & Technology
Ana C. Ribeiro, Susana Casal, Jose A. Lopes da Silva, Jorge A. Saraiva
Summary: This study evaluated the sequential combination of moderate pressure and/or ultrasound pre-treatments before a shorter thermal pasteurization as an alternative to commercial whole egg pasteurization. The combination of moderate pressure, ultrasound, and thermal pasteurization resulted in a safety level comparable to that of commercial pasteurization, likely due to decreased thermal resistance of Salmonella Senftenberg 775/W. However, the combined treatment did not demonstrate significant advantages on quality parameters compared to commercial pasteurization.
Article
Biology
Norton Komora, Claudia Maciel, Joana Isidro, Carlos A. Pinto, Gianuario Fortunato, Jorge M. A. Saraiva, Paula Teixeira
Summary: The impact of a novel non-thermal food processing method on the quality and bacterial communities of fermented sausage was evaluated. The results showed no significant differences in instrumental color, texture, and lipid peroxidation between the treated and untreated sausages. The bacterial communities remained stable throughout the analyzed period.
Article
Polymer Science
Luis M. G. Castro, Ana I. Caco, Carla F. Pereira, Sergio C. Sousa, Maria E. Brassesco, Manuela Machado, Oscar L. Ramos, Elisabete M. C. Alexandre, Jorge A. Saraiva, Manuela Pintado
Summary: High hydrostatic pressure significantly altered the properties of acorn starch, affecting its distribution, heterogeneity, and amylose/amylopectin ratio. However, the pressure did not affect the starch's morphology, polymorphism, relative crystallinity, gelatinization temperatures, and enthalpies. The solubility, swelling power, in vitro digestibility, and resistance towards deformation of acorn starches decreased after pressurization, while the pseudoplastic behavior showed no difference.
Article
Engineering, Biomedical
Maryam Ghasemzadeh-Hasankolaei, Carlos A. Pinto, Diana Jesus, Jorge A. Saraiva, Joao F. Mano
Summary: This study demonstrates the role of hydrostatic pressure in regulating osteogenesis of human adipose-derived mesenchymal stem cells (MSCs) within a defined 3D microenvironment. The cyclic application of hydrostatic pressure improves cell-cell interactions, cellular network formation, and alkaline phosphatase activity of MSCs. These findings highlight the importance of simultaneous biochemical and mechanical stimulation for enhancing the osteogenic potential of MSCs.
MATERIALS TODAY BIO
(2023)