M. Antónia Nunes

BIOTECNOLOGIA E SUSTENTABILIDADE NA INDÚSTRIA ALIMENTÍCIA: ESTRATÉGIAS PARA REDUÇÃO DE IMPACTOS AMBIENTAIS E OTIMIZAÇÃO PRODUTIVA

João Paulo Duarte Barbosa Mano, Rejane Macedo Martins, Elaine Carvalho Santana, M. Antónia Nunes

A crescente demanda por alimentos e a intensificação dos processos industriais têm ampliado os desafios relacionados à sustentabilidade ambiental no setor alimentício. Este capítulo tem como objetivo analisar a contribuição da biotecnologia para a promoção de práticas sustentáveis na indústria alimentícia, destacando …

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POROPHYLLUM RUDERALE COMO ALTERNATIVA SUSTENTÁVEL PARA AGRICULTURA FAMILIAR EM REGIÕES LITORÂNEAS DE SOLOS ARENOSOS

M. Antónia Nunes

ALTERNATIVAS NATURAIS NA CONSERVAÇÃO DE ALIMENTOS: POTENCIAL DOS ÓLEOS ESSENCIAIS CONTRA FUNGOS E OXIDAÇÃO

M. Antónia Nunes, LUANA PEREIRA DE MORAES, Silvério de Paiva Freitas

A conservação de alimentos constitui um desafio crítico frente à degradação causada por microrganismos deteriorantes e processos oxidativos, que comprometem a qualidade sensorial, o valor nutricional e a segurança dos produtos.Nesse cenário, os óleos essenciais têm se destacado como alternativas naturais promissoras, …

Reformulation of Puff Pastry Using Oils from Agri-Food Residues, Chia, and Poppy Seeds to Produce a Functional Spanish Cake: ‘Miguelitos de la Roda’

Elena Martínez, Diana Melo, M. Antónia Nunes, M. Beatriz P.P. Oliveira et autres

In this study, hydrogenated fat and butter in traditional puff pastry were partially replaced with vegetable oils from seeds to evaluate their impact on the physicochemical and sensory properties of the final product. The incorporation of vegetable oils led to changes in …

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Defatted Flaxseed Flour as a New Ingredient for Foodstuffs: Comparative Analysis with Whole Flaxseeds and Updated Composition of Cold-Pressed Oil

Diana Melo, Susana Machado, Liliana Espírito Santo, M. Antónia Nunes et autres

BACKGROUND: Flaxseeds are functional foods popular in current diets. Cold-pressing is a solvent-free method to extract flaxseed oil, resulting in a by-product-defatted flour. OBJECTIVES/METHODS: This study compared whole flaxseeds and defatted flour (proximate composition, fatty acids, vitamin E, total phenolics and flavonoids, …

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Pasta Incorporating Olive Pomace: Impact on Nutritional Composition and Consumer Acceptance of a Prototype

Diana Melo, Bárbara C. C. Oliveira, Carla Barbosa, Anabela S. G. Costa et autres

The food industry is encouraged to develop new sustainable foodstuffs, and agri-food by-products can serve as valuable ingredients in these formulations. In this work, olive pomace (OP), a by-product of olive oil production, was incorporated as an ingredient in pasta. The changes …

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Comprehensive analysis of the phytochemical composition and antitumoral activity of an olive pomace extract obtained by mechanical pressing

Diana Melo, Juliana A. Barreto Peixoto, Nelson Andrade, Susana Machado et autres

Cancer is a worldwide epidemic and a leading cause of death. There is a need to find natural solutions for therapy to prevent that outcome. Olive pomace is a known source of bioactive compounds. This work aimed to obtain an olive pomace …

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Chemical and Rheological Characterization of a Facial Mask Containing an Olive Pomace Fraction

Raquel Rodrigues, Joana C. Lobo, Ewa Senderowicz, M. Antónia Nunes et autres

Cosmetic interest in agro-industrial byproducts is growing. In fact, many studies have shown that these residues present bioactive compounds with several skincare applications. One example is olive byproducts, such as olive pomace, which has a composition rich in phenolic compounds. As the …

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Effect of Different Time/Temperature Binomials on the Chemical Features, Antioxidant Activity, and Natural Microbial Load of Olive Pomace Paste

Maria Manuela Sousa, Diana Melo, Susana Machado, Joana C. Lobo et autres

Olive pomace is a by-product from olive oil production that can be further processed to obtain olive pomace paste. In this work, the influence of different time/temperature binomials (65 °C/30 min; 77 °C/1 min; 88 °C/15 s; and 120 °C/20 min) on …

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Characterization of Chia Seeds, Cold-Pressed Oil, and Defatted Cake: An Ancient Grain for Modern Food Production

Diana Melo, M. Antónia Nunes, Liliana Espírito Santo, Susana Machado et autres

The increasing demand for superfoods has resulted in an increase in chia seeds consumption. The reintroduction of this ancient crop in agriculture is useful to ensure food security since it can grow in high-stress conditions. The current study aimed to characterize chia …

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Lipid Profile Quantification and Species Discrimination of Pine Seeds through NIR Spectroscopy: A Feasibility Study

Mariem Khouja, Ricardo N.M.J. Páscoa, Diana Melo, Anabela S. G. Costa et autres

Pine seeds are known for their richness in lipid compounds and other healthy substances. However, the reference procedures that are commonly applied for their analysis are quite laborious, time-consuming, and expensive. Therefore, it is important to develop rapid, accurate, multi-parametric, cost-effective and, …

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Nutritional and Chemical Characterization of Poppy Seeds, Cold-Pressed Oil, and Cake: Poppy Cake as a High-Fibre and High-Protein Ingredient for Novel Food Production

Diana Melo, Manuel Álvarez‐Ortí, M. Antónia Nunes, Liliana Espírito Santo et autres

Currently, society demands natural healthy foods with improved nutritional characteristics. Accordingly, poppies (Papaver somniferum) are a traditional crop, cultivated for food and pharmaceutical purposes, whose seeds meet consumers’ preferences, making them a promising candidate for incorporation into the formulation of novel functional …

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