DAN - Capítulos (ou partes) de livros
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Browsing DAN - Capítulos (ou partes) de livros by Author "Andrade, Mariana"
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- Essential OilsPublication . Ribeiro-Santos, Regiane; Andrade, Mariana; Sanches-Silva, AnaEssential oils are natural compounds obtained from plants with powerful biological activities. Several studies have reported their use as food additives due to their actions as antimicrobial and antioxidant agents. Despite some limitations, such as aroma and toxicity related to high doses, the use of essential oils in foods is promising and makes it possible to reduce the use of synthetic additives in food applications. In this chapter, the most common extraction methods, as well as the antioxidant and antimicrobial activities of some essential oils are addressed. The legal aspects and the general health effects of essential oils are also covered.
- Essential Oils from Plants: Industrial Applications and Biotechnological ProductionPublication . Andrade, Mariana; Santos, Regiane; Sanches-silva, AnaEssential oils have been used since the discovery of fre by many civiliza tions. Alchemists used to produce the Quinta essentia by distillation, which now is known as essential oils. This review aims to provide a systematic overview of the composition in terms of active compounds and main biological activities of differ ent essential oils. In general terms, these include anti-infammatory, antidepressant, antioxidant, antitumor, antimicrobial, anticancer, and antimutagenic activities. In addition, the techniques to extract and evaluate their composition are dis cussed. Moreover, their main industrial applications, especially the application as favors and fragrances, in pharmaceutical and medicinal industry, in alternative medicines, in cosmetic industry, and in food industry are also reviewed and dis cussed in order to identify the future trends. Finally, the biotechnological produc tion of essential oils and their components was also assessed.
- Food Additives and Human Health - Indirect AdditivesPublication . Andrade, Mariana; Ribeiro-Santos, Regiane; Nabavi, Seyed; Sanches-Silva, AnaIndirect food additives are the additives that are not intended to be added directly to foods but are added to food contact articles namely, food packaging. In this chapter, the main indirect additives are reviewed, as well as, the legal aspects and regulatory control applied to these kinds of substances in the USA and the European Union. The migration of some of these compounds to foods is undesired and, in some cases, may represent a threat to human health. This chapter also highlights some specific groups of indirect additives including monomers, plasticizers, antioxidants and antimicrobials, catalysts, initiators, curing and cross-linking agents, stabilizers, and solvents. Future trends in the use of indirect additives are also discussed in this chapter. Innovative technologies in the food packaging industry are emerging every day, so the regulations and the regulatory agencies must be updated.