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Projeto de investigação
Development of biopolymer films from Opuntia spp. mucilage for food packaging application
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Current Applications of Bionanocomposites in Food Processing and Packaging
Publication . Pires, João Ricardo Afonso; Rodrigues, Carolina; Coelhoso, Isabel; Fernando, Ana Luísa; Souza, Victor Gomes Lauriano; DQ - Departamento de Química; MEtRICS - Centro de Engenharia Mecânica e Sustentabilidade de Recursos; LAQV@REQUIMTE; MDPI - Multidisciplinary Digital Publishing Institute
Nanotechnology advances are rapidly spreading through the food science field; however, their major application has been focused on the development of novel packaging materials reinforced with nanoparticles. Bionanocomposites are formed with a bio-based polymeric material incorporated with components at a nanoscale size. These bionanocomposites can also be applied to preparing an encapsulation system aimed at the controlled release of active compounds, which is more related to the development of novel ingredients in the food science and technology field. The fast development of this knowledge is driven by consumer demand for more natural and environmentally friendly products, which explains the preference for biodegradable materials and additives obtained from natural sources. In this review, the latest developments of bionanocomposites for food processing (encapsulation technology) and food packaging applications are gathered.
Nutritional Benefits of Edible Macroalgae from the Central Portuguese Coast
Publication . Milinovic, Jelena; Fernando, Ana Luisa; Campos, Bruno; Moreira-Leite, Bruno; Mata, Maria Paulina Estorninho Neves da; Diniz, Mário; Sardinha, José; Noronha, João Paulo da Costa de; LAQV@REQUIMTE; DQ - Departamento de Química; DCTB - Departamento de Ciências e Tecnologia da Biomassa (ex-GDEH); MEtRICS - Centro de Engenharia Mecânica e Sustentabilidade de Recursos; UCIBIO - Applied Molecular Biosciences Unit
In this work, major nutrients were determined in edible green (Codium tomentosum, Ulva rigida), red (Gracilaria gracilis, Osmundea pinnatifida, Porphyra sp), and brown macroalgae (Saccorhiza polyschides, Undaria pinnatifida) collected from the central Portuguese coast. The results showed that selected species had the macroelements (Ca+Mg+Na+K+P) ranged from 85 (Porphyra sp) to 226mg g-1 (Codium tomentosum), and the oligoelements (Cu+Fe+Mn+Se+Zn) ranged from 60 (U. pinnatifida) to 655µg g-1 (O. pinnatifida), thus representing a sustainable source of minerals. The low values of Na/K (0.3-3.7) showed that selected species can be of special nutritional interest for patients with hypertension. The highest contents of Fe (552µg g-1) found in O. pinnatifida and Se (30µg g-1) in S. polyschides, suggest the increased proportion of these oligoelements, by the inclusion of macroalgal species in the diet, rather than some traditionally known food. The total content of proteins (15.5-24%), carbohydrates (52-62%), crude fibres (14-32%), and lipids (0.9-4.8%) indicated that the selected macroalgae were relatively low-calorie food. Analyzed red species were characterized by the higher content of proteins (24% in Porphyra sp), whereas brown species showed increased levels of crude fibres (32% in S. polyschides). The caloric values ranged from 172 (S. polyschides) to 256kcal 100g-1 (Porphyra sp) and they were negatively correlated (R = -0.81) with the ash content in studied species. The correlation between calories and ash indicated the influence of (thallus) morphology of species on their mineral and nutritional composition. Based on their particular nutritional profiles, the studied species can be recommended for selective inclusion in the human diet, ensuring high-quality and health-promoting food.
Packaging of Fresh Poultry Meat with Innovative and Sustainable ZnO/Pectin Bionanocomposite Films
Publication . Przybyszewska, Adrianna; Barbosa, Cássia H.; Pires, Filipa; Pires, João Ricardo Afonso; Rodrigues, Carolina; Galus, Sabina; Souza, Victor Gomes Lauriano; Alves, Marta M.; Santos, Catarina F.; Coelhoso, Isabel; Fernando, Ana Luísa; MEtRICS - Centro de Engenharia Mecânica e Sustentabilidade de Recursos; DQ - Departamento de Química; LAQV@REQUIMTE; MDPI - Multidisciplinary Digital Publishing Institute
The development of innovative/sustainable materials capable of enlarging the shelf-life of food products has lately been a focus of research, aiming to reduce food waste. Due to their good antimicrobial properties, zinc oxide nanoparticles (ZnO NPs) can add activity to food packaging, improving its performance. Furthermore, these nanoparticles are considered GRAS by the Food and Drug Administration (FDA), which represents an advantage in their application. Through an innovative and sustainable approach using tomato and passionfruit extracts, ZnO NPs were produced and incorporated into pectin films. The resulting bionanocomposites were tested for their activity via in situ studies, using fresh poultry meat as a food matrix. Overall, the bionanocomposites presented good antimicrobial activity, with the intrinsic antimicrobial properties of pectin having shown to be enhanced by the incorporated ZnO NPs. When used as primary packaging for the meat, the deterioration rate of the poultry meat, measured through microbiological growth and total volatile basic nitrogen content, was reduced. However, the nanoparticles contributed to the increment of discoloration and meat oxidation processes. Nonetheless, it can be concluded that fresh poultry meat protected with the bionanocomposites presented an extension of its shelf-life time, and it was confirmed that this eco-friendly packaging has potential to be employed by the food industry.
Sustainable Food Packaging with Chitosan Biofilm Reinforced with Nanocellulose and Essential Oils
Publication . Silva, Sofia J.; Samba, Nsevolo; Mendes, José; Pires, João R. A.; Rodrigues, Carolina; Curto, Joana; Gomes, Arlindo; Fernando, Ana Luísa; Silva, Lúcia; DQ - Departamento de Química; MEtRICS - Centro de Engenharia Mecânica e Sustentabilidade de Recursos; MDPI - Multidisciplinary Digital Publishing Institute
Active packaging with biobased polymers aim to extend the shelf life of food and to improve the environmental sustainability of the food industry. This new concept was tested with samples of fresh poultry meat wrapped with chitosan reinforced with 2.5% of commercial nanocellulose (NC) incorporating 1% of essential oils (EO) from Aloysia citrodora (ACEO) and Cymbopogon citratus (CCEO). The performance of the bionanocomposites containing EOs was assessed and compared with unwrapped meat samples and samples wrapped with chitosan/NC, during a 13 day period of refrigerated storage for several physicochemical parameters related to food deterioration and microbial growth. Wrapping the meat with the chitosan/NC polymer helped to increase the shelf life of the meat. The incorporation of EOs added extra activity to the biocomposites, further delaying the meat deterioration process, by halting the lipid oxidation and the Enterobactereaceae growth until the 9th day. The composition of both EOs was similar, with the main components contributing to the increased activity of the biopolymers being geranial and neral. The performance of ACEO surpassed that of CCEO, namely on the Enterobactereaceae growth. This trend may be associated with ACEO’s higher phenolic content and the higher antioxidant activity of the compounds released by the ACEO biopolymers.
Quality Preservation and Shelf-Life Extension of Prickly Pear (Opuntia ficus-indica L. Mill) Using Edible Coatings
Publication . Rodrigues, Carolina; Polesca, Cariny; Bicalho, Isabela; Souza, Victor Gomes Lauriano; Coelhoso, Isabel; Fernando, Ana Luísa; DQ - Departamento de Química; MEtRICS - Centro de Engenharia Mecânica e Sustentabilidade de Recursos; LAQV@REQUIMTE
Prickly pear consumption is increasing across the world due to its rich variety of nutrients and bioactive compounds. Yet, it is a seasonal and highly perishable fruit, and the application of edible coatings emerges as an alternative to extend its shelf life. In this work, the effects of alginate, starch, chitosan, and pectin as coatings on the physicochemical, bioactive, microbiological, and textural properties of two prickly pear varieties (orange and red), kept under refrigeration (5 ± 2 °C) were evaluated for 6 weeks. Coatings proved to be helpful in the maintenance of the fruits’ color and textural properties, especially when pectin was applied. Overall, starch and chitosan can be considered the most effective coatings in preserving the quality of prickly pears among the options studied. A lower weight loss (8–10%) in fruits was achieved when starch and chitosan were applied, while in control fruits (without coating), the loss was 18–23%. Starch and chitosan also contributed to preserving the bioactivity of red fruits and showed good results in the preservation of total phenolic content in the orange fruits. In addition, starch and chitosan coatings also presented the best performance for the reduction of microbial contamination (both yeasts and molds and total mesophilic aerobic microorganisms). These findings highlight the role of edible coatings in preserving prickly pears, for a longer period, meeting consumers’ demand for fresh fruit.
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Fundação para a Ciência e a Tecnologia
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2020.04441.BD