Percorrer por autor "Fernando, Ana Luísa"
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- Biodegradable whey protein films with cardoon extract as natural alternatives to natamycin in cheese preservationPublication . Barbosa, Cássia H.; Andrade, Mariana A.; Vilarinho, Fernanda; Sanches Silva, Ana; Fernando, Ana LuísaNowadays, consumers demand more natural foods with fewer synthetic additives, which drives research into biodegradable active packaging enriched with plant extracts, essential oils, or agro-industrial by-products rich in bioactive compounds. Cardoon (Cynara cardunculus L.) is a multipurpose crop whose flower is traditionally used in cheesemaking, while its leaves, a major by-product, are rich in antimicrobial and antioxidant compounds. Whey, another by-product of the cheese industry, can be used to produce biodegradable films and coatings, whose functionality can be enhanced by incorporating natural extracts. In cheesemaking, natamycin is widely applied to prevent fungal growth, but concerns over its excessive use highlight the need for safer, natural alternatives. This study aimed to evaluate the potential of whey protein-based films incorporated with cardoon leaf extract (0.5, 1.0, and 2.0 % w/v) to extend the shelf life of cheese in order to understand if it can be a substitute to natamycin. Cheeses were wrapped in the active films and stored at 5 ± 2 °C for 30 days. Samples were analysed for microbial growth, physicochemical parameters (moisture, pH, titratable acidity), and lipid oxidation. Results indicate that active films, particularly the whey protein film with 2.0 % cardoon extract, were effective in delaying microbial development in both rind and interior, presenting the lowest counts of total viable microorganisms (6.77 ± 0.52 Log CFU/g), moulds and yeasts (5.38 ± 0.12 Log CFU/g), and Enterobacteriaceae (4.26 ± 0.10 Log CFU/g) compared to control samples (untreated and without extract). The films also helped retain rind moisture and limited titratable acidity increases, indicating delayed microbial metabolism. Lipid oxidation remained at low levels, with films containing 2.0 % cardoon extract showing the strongest antioxidant effect. Overall, the incorporation of cardoon-based extracts into whey protein films demonstrated antimicrobial and antioxidant properties, contributing to improved cheese preservation during refrigerated storage. This sustainable approach reduces reliance on synthetic preservatives while valorising agro-industrial by-products.
- Cardoon leaves as a nutrient food source: promoting sustainability and circular economyPublication . Barbosa, Cássia H.; Andrade, Mariana A.; Tomé, Sidney; Vilarinho, Fernanda; Fernando, Ana Luísa; Sanches Silva, AnaAgro-industrial by-products are a substantial source of bioactive compounds and nutrients. The valorisation of these by-products has the potential to promote environmental sustainability and a circular economy. This practice can lead to a significant advancement in sustainable food production. Cardoon (Cynara cardunculus L.) is a multipurpose crop, and its flowers are used as a natural coagulant in the cheesemaking process in countries such as Portugal and Spain. Cardoon leaves are rich in bioactive compounds, yet they are still often discarded as waste. These leaves can be directly consumed or used as an active ingredient in food packaging, thereby promoting resource efficiency and waste reduction. This study aims to evaluate the nutritional composition of cardoon leaves and their potential as a food ingredient. Fresh cardoon leaves were analyzed according to their content of moisture, ash, total protein, total fat, total dietary fiber, and total sugars, as well as their fatty acid profile. The results, expressed based on the weight of the fresh product, show that cardoon leaves contain 2.4 g/100 g, indicating a rich mineral composition. The total fat content is low, at 0.2 g/100 g, with only 0.05 g/100 g of saturated fat. The protein content (4.2 g/100 g) is considered adequate, highlighting its potential as a plant-based protein source. Additionally, the high fiber content (7.9 g/100 g) supports digestive health, while the low sugar content (0.9 g/100 g) further enhances its nutritional profile. Although cardoon leaves are often considered waste products, they offer substantial nutritional value, boasting high levels of protein, fiber, and minerals, as well as low levels of sugar and fat. Their effective valorisation can create a more sustainable system of food production. By incorporating cardoon leaves into the human diet and food packaging, their full potential can be achieved while minimizing waste and promoting sustainable consumption.
- Cyanara cardunculus L. by-products as a sustainable source of bioactive compounds for industrial applicationsPublication . Barbosa, Cássia H.; Andrade, Mariana A.; Duarte, Maria Paula; Mateus, Ana Rita; Vilarinho, Fernanda; Fernando, Ana Luísa; Sanches Silva, AnaCynara cardunculus L. (cardoon) is a versatile perennial crop that thrives in challenging environments with high productivity. Its flowers are valued for their coagulating properties in cheesemaking, while its leaves, rich in bioactive compounds, are normally discarded. This study aimed to assess the antioxidant and antimicrobial potential of ethanolic and methanolic extracts from fresh and dried cultivated cardoon var. altilis DC leaves (FCC and DCC, respectively) to evaluate the impact of oven-drying with forced air circulation on the bioactive profile of the leaves. Dried cultivated cardoon leaf extracts exhibited stronger antioxidant activity than fresh leaf extracts, although fresh leaves contained a greater variety of polyphenolic compounds. Among the 16 identified compounds, chlorogenic acid, apigenin, and luteolin were the most abundant. The best antioxidant activity was observed in dried leaf extracts for both methanolic (EC50 = 0.8 mg/mL, AAC = 279.67) and ethanolic (EC50 = 2.1 mg/mL, AAC = 448.06) solvents. Regarding antimicrobial properties, Gram-positive bacteria showed higher sensitivity to both ethanolic and methanolic extracts compared to Gram-negative bacteria. The dried leaf ethanolic extract demonstrated stronger antimicrobial activity, with lower minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) values (125–2000 μg/mL) across most tested microorganisms. Dried leaf extracts exhibited better antimicrobial efficacy than fresh leaf extracts, although only mild inhibition was observed against Aspergillus fumigatus. In conclusion, the findings suggest that dried cardoon leaves are a valuable by-product as a source of bioactive compounds for various industrial applications, particularly in the food industry, as well as in cosmetic and pharmaceutical industries. In this sense, the use of active compounds obtained from cardoon leaves is aligned with the concepts of circular economy and sustainability. More specifically, it is aligned with the United Nations Sustainable Development Goal 12, Ensure sustainable consumption and production patterns. This approach promotes both environmental and economic sustainability by transforming high-value by-products into innovative applications.
- Emerging Trends in Active Packaging for Food: A Six-Year ReviewPublication . Andrade, Mariana A.; Barbosa, Cássia H.; Ribeiro-Santos, Regiane; Tomé, Sidney; Fernando, Ana Luísa; Silva, Ana Sanches; Vilarinho, Fernanda; "The development of active food packaging has evolved rapidly in recent years, offering innovative solutions to enhance food preservation and safety while addressing sustainability challenges. This review compiles and analyzes recent advancements (2019–2024) in release-type active packaging, focusing on essential oils, natural extracts, and phenolic compounds as active agents. Primarily plant-derived, these compounds exhibit significant antioxidant and antimicrobial activities, extending shelf life and enhancing food quality. Technological strategies such as encapsulation and polymer blending have been increasingly adopted to overcome challenges related to volatility, solubility, and sensory impact. Integrating bio-based polymers, including chitosan, starch, and polylactic acid, further supports the development of environmentally friendly packaging systems. This review also highlights trends in compound-specific research, release mechanisms, and commercial applications, including a detailed analysis of patents and case studies across various food matrices. These developments have already been translated into practical applications, such as antimicrobial sachets for meat and essential oil-based pads for fresh produce. Moreover, by promoting the valorization of agro-industrial by-products and the use of biodegradable materials, emission-type active packaging contributes to the principles of the circular economy. This comprehensive overview underscores the potential of natural bioactive compounds in advancing sustainable and functional food packaging technologies.
- Extension of Poultry Meat Shelf Life Using Cynara cardunculus L. Leaf Extracts as a Natural PreservativePublication . Barbosa, Cássia H.; Andrade, Mariana A.; Vilarinho, Fernanda; Silva, Ana Sanches; Fernando, Ana Luísa;Food additives are used to prevent food spoilage and extend its shelf life. However, con cerns regarding the potential health implications associated with some synthetic additives have prompted research efforts aimed at identifying natural alternatives, such as plant extracts. Cynara cardunculus L. (cardoon) is known for its antimicrobial and antioxidant properties. The aim of this study was to evaluate the capability of ethanolic food-grade extracts from cultivated cardoon and globe artichoke leaves to preserve poultry breast meat during refrigerated storage. A total of seven treatment groups were tested: one control group (no extract) and six active groups with 0.5%, 1%, and 2% (w/w) of either cultivated cardoon or globe artichoke leaf extracts. Lipid oxidation, moisture, colour, pH, acidity, and microbial growth were assessed in poultry meat samples over 15 days. Both extracts were effective in extending shelf life, up to 11 days, by delaying lipid oxidation and microbial growth. Cardoon extract (1% w/w) displayed superior antimicrobial efficacy, maintaining microbial counts below 5 Log CFU/g meat until day 15, compared to the control. Culti vated cardoon leaf extract proves promising as a natural antimicrobial and antioxidant, extending the shelf life of poultry meat. This presents an opportunity to maintain the quality of meat products, aligning with consumer preferences for natural ingredients and sustainable practices.
- Identificação de perigos e eventos perigosos em redes prediais de água para consumo humanoPublication . Fernando, Ana Luísa; Rebelo, Maria Helena; Benoliel, Maria João; Diegues, Paulo; Nico Casimiro, Paulo; IPQ Grupo de trabalho da Comissão Sectorial para a Água (CS/04)No sistema de abastecimento de água para consumo humano, a rede de distribuição alimenta, por meio de ramais de ligação, os diversos edifícios ou instalações a servir. As redes prediais de águas para consumo humano devem merecer uma atenção especial, devido ao facto de os mesmos poderem ter um desempenho pouco adequado, que pode afetar o funcionamento dos sistemas e a qualidade da água, com riscos a nível da saúde pública. Com efeito, a má conceção, instalação e gestão das redes prediais tem riscos, podendo causar alterações da qualidade da água. Neste contexto, o presente documento pretende transmitir conceitos que permitam gerir adequadamente os sistemas das redes prediais de água, dando ainda especial atenção, aos requisitos regulamentares e normativos aplicáveis. Não são aqui considerados os aspetos associados ao sistema de abastecimento público de água, entendido como o conjunto de equipamentos e infraestruturas que englobam a captação, o tratamento, a adução, o armazenamento e a distribuição da água para consumo humano (Decreto-Lei n.º 306/2007, de 27 de agosto, alterado pelo Decreto-Lei nº 152/2017, de 7 de dezembro), ou a ligação a origens de água particulares. Segundo este diploma legal, considera-se para consumo humano, toda a água no seu estado original, ou após tratamento, destinada a ser bebida, a cozinhar, à preparação de alimentos, à higiene pessoal ou a outros fins domésticos, independentemente da sua origem e de ser fornecida a partir de uma rede de distribuição, de um camião ou navio-cisterna, em garrafas ou outros recipientes, com ou sem fins comerciais; ou a ser utilizada na indústria alimentar para o fabrico, transformação, conservação ou comercialização de produtos ou substâncias destinados ao consumo humano, assim como a utilizada na limpeza de superfícies, objetos e materiais que podem estar em contacto com alimentos, exceto quando a utilização dessa água não afeta a salubridade do género alimentício na sua forma acabada. A inadequada distribuição de água em edifícios pode ter efeitos consideráveis na saúde, bem como impactos económicos e sociais significativos. Requerem especial cuidado os edifícios com redes prediais extensas e complexas, como sejam, hospitais, escolas, creches, lares de idosos, hotéis, centros desportivos, entre outros. A correta conceção e manutenção de redes prediais domésticas também são importantes, sobretudo se a dimensão e número de fogos forem elevados. Muitos dos conceitos indicados neste documento são igualmente aplicáveis a habitações de ocupação individual, no entanto, em casas particulares, as ações de gestão e de manutenção, tais como a implementação de Planos de Segurança da Água (PSA) são raramente ou nunca implementadas. A degradação da qualidade da água em redes prediais pode ocorrer devido à contaminação microbiológica, química e física, sendo de destacar as seguintes causas: Contaminação direta devido a falhas nos sistemas de água, migração de elementos/substâncias inadequadas ou corrosão;Contaminação indireta através de ligações cruzadas entre os sistemas de água para consumo humano e água contaminada ou produtos químicos; Crescimento de microrganismos (ex.º, Pseudomonas aeruginosa, Mycobacteria não-tuberculosas e Legionella). Este documento pretende ser um recurso útil para todas as partes interessadas na conceção, construção, operação, manutenção e gestão de redes prediais, incluindo também as entidades com poder regulador.
- Influence of application methods of a whey protein-based coating with cardoon extract on cured cheese propertiesPublication . Barbosa, Cássia H.; Andrade, Mariana A.; Tomé, Sidney; Vilarinho, Fernanda; Fernando, Ana Luísa; Sanches Silva, AnaThe application of edible coatings for cheese preservation has gained attention for maintaining its quality and enhancing its shelf life. Whey protein-based coatings, with natural extracts, can protect from moisture loss, lipid oxidation, and microbial contamination. Cynara cardunculus L. (cardoon) is a Mediterranean plant whose flowers are used in cheesemaking, and the leaves, the main by-product generated, are known to have an interesting polyphenol profile. This study aims to evaluate different methods of applying a whey protein-based coating incorporated with 2% cardoon leaf extract on cured cheese. The different methods involved two groups of control cheese samples: one group remained untreated, while the other group was coated without any extract. The active samples consisted of three groups of cheese samples: one was doubledipped and air-dried, another was double-dipped and dried in a flow chamber, and a third one was single-dipped and dried in a flow chamber. The samples were kept for 30 days at 30 °C. The samples were analysed for microbial contamination, moisture content, colour, and lipid oxidation. The whey protein-based coating incorporated with cardoon leaf extract had significant effects on the packed cheese. The active coating reduced microbial counts, specifically S. aureus and moulds and yeasts, compared to the control samples. The active coating decreased luminosity and increased the yellow-blue value. But there was no significant difference in moisture content. The active coating provided moderate protection against lipid oxidation. Overall, applying whey protein-based coating incorporated with 2% cardoon leaf extract appears to be an effective method to prolong the shelf life of cheese. Incorporating natural extracts into whey protein-based coating represents a natural and effective strategy to protect cheeses against microbiological contamination and oxidation. This approach enhances the quality and safety of cheese products while meeting consumer demand for natural and sustainable food preservation methods.
- Valorização de subprodutos de C. cardunculus: aplicação em filmes ativosPublication . Barbosa, Cássia H.; Andrade, Mariana A.; Tomé, Sidney; Vilarinho, Fernanda; Fernando, Ana Luísa; Sanches Silva, AnaDesenvolver um filme ativo à base de proteína de soro de leite (WPC), incorporado com extrato de folha de cardo em diferentes concentrações (0,5%, 1,0% e 2,0%), e avaliar a migração global e específica, com vista à quantificação da libertação de compostos fenólicos do filme para o alimento.