Browsing by Author "Cardoso, Susana M."
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- Apple pomace aqueous extract as a food ingredientPublication . Fernandes, Pedro; Ferreira, Sónia; Elvas, Beatriz; Pinto, António; Gonçalves, Fernando; Coimbra, Manuel A.; Wessel, Dulcineia Ferreira; Cardoso, Susana M.The present work aimed to assess the potential of apple pomace (AP) as a low priced source of food ingredients rich in bioactive compounds. In order to determine its safety, AP was evaluated regarding Total Aerobic Mesophiles (TAM), Yeasts and Moulds (YM) and Enterobacteriaceae (ENT). A hot water extract of AP was investigated concerning total phenolic content (TPC) by the Folin-Ciocalteu method and its antioxidant capacity by the hydroxyl scavenging (OH˙) and ABTS˙+ methods. The extract was incorporated into a yoghurt and its microbiological parameters, antioxidant activity and sensorial acceptability were evaluated. AP had very acceptable microbial levels respecting the TAM, YM and ENT, potentiating its valuation as a source of food ingredients. The AP extract presented a TPC of ≈11 µg of GAE/g, which resulted in the capability to inhibit OH˙ radical and the ABTS˙+ radicals. These properties were reflected by an increased antioxidant activity of the yoghurts fortified with the extract, reaching more than twice of the controls. This was achieved without affecting the native yoghurt lactic acid bacteria and sensorial acceptance. Although the present strategy proves to be very promising for the valuation of AP, further studies are required in order to better elucidate the extracts’ bioactivity.
- Interaction of wine mannoproteins and arabinogalactans with anthocyaninsPublication . Gonçalves, Fernando J.; Coimbra, Manuel A.; Fernandes, Pedro; Wessel, Dulcineia Ferreira; Cardoso, Susana M.; Rocha, Sílvia M.Wine polymeric material (WPM), which includes polysaccharides, proteins, and polyphenolic compounds, interacts with anthocyanins. To determine the contribution of polysaccharides in these interactions, the diffusion performance of anthocyanins along a dialysis membrane was determined in the presence and absence of isolated mannoproteins (MP) and arabinogalactans (AG) from WPM. Furthermore, to estimate the extent of the interaction between WPM and polyphenolic compounds, the activation energy (Ea) required for their diffusion in the presence of WPM was determined. AG, generally more abundant than MP in wine, interact in a greater extent with anthocyanins, showing their relevant contribution for WPM/anthocyanins interactions. The Ea for the diffusion of polyphenolic compounds in presence of WPM indicated the occurrence of interactions with relative weak to strong intensities (2.6–50.8 kJ/mol). As not all polyphenolic compounds were able to be released from WPM, stronger interactions, possibly by covalent linkages, are involved, providing new insights on WPM/polyphenolic compounds relationships.
- Towards the Valorization of Elderberry By-Product: Recovery and Use of Natural Ingredients for Sorbet FormulationsPublication . Neves, Cláudia M. B.; Fogeiro, Élia; Cardoso, Susana M.; Gonçalves, Fernando Jorge; Pinto, António; Ferreira Wessel, DulcineiaOne of the food industry’s greatest challenges is to find natural ingredients capable of conferring antioxidant and color properties. In addition, the agri-food industry generates by-products that are often treated as waste, despite their abundance of phytochemicals that can be recovered and used as food ingredients. This study explores the potential of elderberry pomace, an industrial by-product of juice processing rich in anthocyanins and polyphenols, as a natural food additive in blueberry sorbet. Elderberry pomace was incorporated into the sorbet formulation in powder form or as aqueous extracts at two different concentrations. The analysis of the pomace extract by UHPLC-DAD-MS showed the presence of four anthocyanins: cyanidin-3,5-O-diglucoside, cyanidin-3-O sambubioside-5-O-glucoside, cyanidin-3-O-sambubioside, and cyanidin-3-O-glucoside. The physicochemical properties of the sorbets such as pH, ◦Brix, overrun, melting rate, and color were evaluated, as well as their levels of total phenolic compounds, total monomeric anthocyanins, and in vitro antioxidant activity. The potential of sorbets to stimulate the growth of probiotic bacteria was evaluated and a sensory analysis was conducted to assess consumer acceptance. Results indicated that the sorbet containing the more concentrated extract presented higher overrun, faster melting rate, higher contents of phenolic compounds and anthocyanins, and higher antioxidant activity compared to the control. Additionally, this formulation showed a darker hue (lower L* value) and a tendency to stimulate probiotic bacteria. Moreover, the sorbets with pomace in their composition had good consumer acceptability. These findings highlight the potential of elderberry pomace to be used as a natural, sustainable ingredient in the ice cream industry, aligning with growing consumer trends towards healthier and eco-friendly products.