Browsing by Author "Ribeiro-Santos, Regiane"
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- Capacidade antioxidante de óleos essenciais para potencial incorporação em embalagens alimentares ativasPublication . Ribeiro-Santos, Regiane; Melo, Nathália R.; Costa, H.S.; Sanches-Silva, AnaOs óleos essenciais (OEs) são produtos aromáticos naturais, que contêm na sua composição misturas de compostos tais como: terpenos, fenóis, aldeídos e ésteres, que variam com a espécie e a parte da planta utilizada. Esses compostos podem conferir ação antioxidante aos OEs que, quando adicionados a alimentos ou incorporados em embalagens alimentares, podem minimizar a oxidação lipídica. O objetivo deste trabalho foi determinar a capacidade antioxidante dos OEs comerciais de alecrim (Rosmarinus officinalis L.), canela (Cinnamomum cassia L. e Cinnamomum zeylanicum L.), e manjericão (Ocimum basilicum L.) e avaliar a contribuição dos seus principais constituintes. A análise de capacidade antioxidante foi realizada pelos métodos da inibição do radical livre DPPH e do branqueamento do β-caroteno. O OE de C. zeylanicum obteve a maior capacidade antioxidante no ensaio do radical DPPH, apresentando uma concentração de extrato necessária para inibir 50 % do radical DPPH (EC50) de 0,14 g/L, seguida pelo OE de alecrim (EC50= 8,49 g/L). Os OEs de C. cassia e O. basilicum mostraram baixa eficácia. Entre as substâncias puras, o eugenol destacou-se com EC50 de 0,078 g/L, não diferindo significativamente (p > 0,05) do OE de C. zeylanicum. Enquanto que, o cinamaldeído, metil chavicol, eucaliptol e α-pineno tiveram muito pouca atividade, sem diferenças significativas (p > 0,05) entre eles. O OE de C. zeylanicum também apresentou ter maior capacidade antioxidante pelo método do branqueamento do β-caroteno, apresentando um coeficiente de atividade antioxidante (CAA) de 927,0, seguido pelo OE de alecrim (68,3). O eugenol observou-se um CAA de 804,46, seguido pelo α-pineno (29,40), metil chavicol (27,34), cinamaldeído (20,60) e eucaliptol (1,84). Não houve diferenças (p> 0,05) entre os OEs de manjericão e o de C. cassia e entre as substâncias puras α-pineno e metil chavicol. A elevada capacidade antioxidante do OE de C. zeylanicum está relacionada com a presença de eugenol como componente maioritário, enquanto que os efeitos antioxidantes dos OEs de C. cassia e de O. basilicum relacionam-se com o cinamaldeído e o metil chavicol, respectivamente. O eucaliptol e o α-pineno apresentam-se em maior percentagem no OE de alecrim. Dos OEs estudados neste trabalho, o de C. zeylanicum foi o que apresentou maior capacidade antioxidante, sendo o que apresenta maior potencial de utilização na preparação de embalagens alimentares ativas antioxidantes.
- Characterization of rosemary and thyme extracts for incorporation into a whey protein based filmPublication . Andrade, Mariana; Ribeiro-Santos, Regiane; Bonito, M.C.; Saraiva, M.; Sanches-Silva, A.Active packaging is designed to interact with foods by releasing active components with biological properties, allowing the extension of foods shelf-life, being aromatic plants a source of active compounds. The main goal of this research was to develop a biodegradable whey protein based film, incorporated with an aromatic plant extract. Ethanolic extracts from rosemary and thyme were obtained from three commercial brands. The DPPH• scavenging activity assay showed that the rosemary extracts presented the highest antioxidant capacity. Thyme acetone extract had the highest antioxidant activity in the β-carotene bleaching assay. Three different mixtures of rosemary and thyme extracts with the highest antioxidant capacity showed a lower antioxidant capacity than the single extracts. The content of carnosic acid, carnosol and rosmarinic acid was determined in the three rosemary extracts, having the extract from the brand C shown the highest phenolics content. The extract showed antimicrobial activity against Staphylococcus aureus, Listeria monocytogenes and Clostridium perfringens. For the active film, 1% of the rosemary extract was incorporated into the whey protein film. The film presented antimicrobial activity against L. monocytogenes and S. aureus.
- 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.
- 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 for Food Application: Natural Substances with Established Biological Activities, Food Bioprocess TechnolPublication . Ribeiro-Santos, Regiane; Andrade, Mariana; Sanches-Silva, A.; Ramos de Melo, NatháliaEssential oils (EOs) are natural products obtained from aromatic plants. Steam distillation and hydrodistillation are the most commonly used methods for the extraction of EOs at laboratory scale. They have been widely studied due to their potential in the food industry. EO can be used in food in order to prolong the shelf-life, and additionally, they can reduce or replace synthetics additives. Their effectiveness can be confirmed in antimicrobial and antioxidant tests performed, in general, by diffusion test in agar and DPPH• assay, respectively. Volatile compounds are present in EOs, a role in their biological activities. In this line of thought, chromatography techniques can be applied to identify the main volatile compounds present in EOs. In general, EOs extend food stability during storage, inhibiting the growth of spoilage or pathogenic microorganisms and protecting against oxidation. It is important to evaluate the responsible compounds for the biological activities of EOs and determine their utilization limits, including their safety. Highly variable composition with source species, plant parts, and/or extraction methods appears to play important roles in the variability of EO biological activities. This review provides a concise and critical insight in the use of EOs with emphasis in food applications.
- Estudo do óleo essencial de canela (Cinnamomum zeylanicum L.) para potencial utilização em embalagens alimentares ativasPublication . Ribeiro-Santos, Regiane; Carvalho-Costa, Denise; Melo, Nathália R.; Costa, H.S.; Sanches-Silva, AnaOs óleos essenciais (OEs) são complexas misturas de compostos voláteis, obtidos, em geral, por destilação a vapor de diferentes partes das plantas. Entre os voláteis presentes nos OEs encontram-se alguns compostos fenólicos. Este trabalho teve como objetivo estudar o OE de canela (Cinnamomum zeylanicum L.) para determinar o seu conteúdo em compostos fenólicos totais e em flavonóides totais por espectrofotometria e quantificar o eugenol, por Cromatografia Líquida de Ultra Eficiência (UHPLC) com Detector de Díodos (DAD). O OE de canela, foi obtido comercialmente. Para a determinação dos compostos fenólicos totais foi utilizado um método que se baseia na reação destes com o reagente Folin-Ciocalteu através da transferência de eletrões, em meio alcalino, dos compostos fenólicos e de outros compostos redutores para o molidbénio, formando compostos azuis. O ensaio para a determinação do teor de flavonóides totais consistiu na complexação de flavonóides com cloreto de alumínio. A coloração do complexo formado foi avaliada espetrofotometricamente. O eugenol foi determinado por UHPLC-DAD, utilizando uma coluna UPLC® BEH Shield RP18 (2,1 x 100 mm, 1,7 µm de tamanho de partícula) e quantificado a 281 nm. Foram utilizadas as seguintes fases móveis em modo gradiente: (A) acetonitrilo e (B) água ultrapura, ambas as fases acidificadas com ácido acético a 0,1% (v/v). O OE de canela apresentou alto teor de compostos fenólicos totais (912 ± 1,13 mg de equivalente de ácido gálico/ g de OE) e de flavonóides totais (371 ± 7,84 mg de equivalente de epicatequina/ g de OE). O fenilpropanóide, eugenol, foi identificado como composto maioritário da canela. O estudo dos compostos fenólicos totais, flavonódes totais e do principal componente do OE de canela, revelou que este óleo essencial tem elevado potencial de aplicação em embalagens alimentares activas que pretendam apresentar propriedades antioxidantes.
- Evaluation of the oxidative status of salami packaged with an active whey protein filmPublication . Andrade, Mariana A.; Ribeiro-Santos, Regiane; Guerra, Manuela; Sanches-Silva, AnaActive packaging aims to prolong food's shelf-life by directly interacting with the packaged food. This type of packaging is characterized by having the active agent incorporated into the package polymer, such as antioxidant additives, that will gradually migrate from the package polymer to the packed food and, consequently, delay food's natural lipid oxidation. In this study, the efficiency of an active whey protein film incorporated with a rosemary extract on retarding the lipid oxidation of salami slices was evaluated. The lipid oxidation of the salami was measured by the thiobarbituric acid reactive substances (TBARS) assay and hexanal monitorization. Also, a sensory analysis on the salami packaged for 60 and 90 days was performed. The active film was able to delay the salami's lipid oxidation for, at least, 30 days. The samples packaged with the active film revealed a bitter taste related to the rosemary extract and a bit sweet from the WP and the glycerol.
- 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.
- A novel insight on an ancient aromatic plant: The rosemary (Rosmarinus officinalis L.)Publication . Ribeiro-Santos, Regiane; Carvalho-Costa, Denise; Cavaleiro, Carlos; Costa, H.S.; Albuquerque, T.G.; Castilho, Maria Conceição; Ramos, Fernando; Melo, Nath ália R.; Sanches-Silva, AnaBackground: Rosemary (Rosmarinus officinalis L.) is a widely consumed aromatic plant that belongs to the Lamiaceae family. Fresh and dried leaves are frequently used in traditional Mediterranean cuisine and in folk medicine. Scope and approach: For this study, an extensive bibliographic review on rosemary was carried out, including its main uses, components (both nutrients and bioactive), biological activities, interactions with drugs and potential applications. Key findings and conclusions: The nutrient composition of rosemary reveals a great amount of vitamins and minerals. The most well studied bioactive compounds are carnosic acid, carnosol, caffeic acid and its derivative, rosmarinic acid. The levels on bioactive compounds depend on many factors, such as the variety, plant part, edafoclimatic conditions, drying conditions (if applied) and extraction and analysis methods. Numerous biological activities of rosemary are recognized including antioxidant, antibacterial and antifungal, anti-cancer, anti-inflammatory, among others. Therefore it has a vast range of industrial applications such as food and food packaging, pharmaceutical, perfumery and cosmetics industries.
- Óleos essenciais: atividade biológica in vitro e sua potencial aplicação a embalagens alimentaresPublication . Ribeiro-Santos, Regiane; Andrade, Mariana; Melo, Nathália Ramos de; Sanches-Silva, AnaOs óleos essenciais (OEs) são metabólitos secundários, produzidos por plantas aromáticas e medicinais, com propriedades biológicas interessantes como a capacidade antimicrobiana e antioxidante. Neste trabalho, foi determinada a atividade antimicrobiana e a capacidade antioxidante dos OEs de manjericão (Ocimum basilicum), canela (Cinnamomum cassia (L.) J. Presl e Cinnamomum zeylanicum Blume) e alecrim (Rosmarinus officinalis L.). O OE da C. cassia mostrou ter a melhor atividade antimicrobiana contra Escherichia coli, Staphylococcus aureus e Penicillium spp. enquanto o óleo de C. Zeylanicum exibiu a melhor capacidade antioxidante pelo método da captação do DPPH• (radical 2,2-difenil- 1-picrilhidrazil) e pelo ensaio do branqueamento do -caroteno. No entanto, todos os OEs analisados apresentaram boa atividade biológica, revelando um grande potencial para serem aplicados como aditivos naturais, diretamente aos alimentos ou, indiretamente, a embalagens ativas.