DAN - Posters/abstracts em congressos internacionais
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- Are mushrooms a good source of antioxidants for active food packaging?Publication . Silva, N.; Sanches-Silva, A.; Castilho, M.C.; Ramos, F.Active packaging is gaining considerable attention by consumers and food industry due to its unequivocal advantages such as improvement of food quality and extension of food shelf-life. In this frame, active packaging with antioxidant properties is one of the new packaging concepts that comprise greatest developments. Recently, in order to look for sources of natural antioxidants, a vast range of foods and food by-products have been evaluated. The aim of this work was to evaluate the content on phenolics and flavonoids of edible mushrooms of different species and cultivated according to different methods in order to check their potential use in active packaging. The total phenolics content (TPC) and total flavonoids content (TFC) was evaluated.
- Evaluation of the lipid oxidation on a meat product packaged with a biodegradable active filmPublication . Ribeiro-Santos, R.; Andrade, M.; Melo, N.; Sanches-Silva, A.Objective: To evaluate the effectiveness of whey protein films containing a combination of EO, against lipid oxidation of a meat product.
- Fatty acids profile of dry-cured ham packaged with a biodegradable active packaging with rosemary (Rosmarinus officinalis L.) extractPublication . Vicente, P.; Arede, M.; Castilho, M.C.; Sanches-Silva, A.; Ramos, F.Introduction: Lipid oxidation can produce changes in food quality parameters, such as organoleptic properties and nutritional value, which leads to the generation and accumulation of compounds that may be responsible for product unacceptability for human consumption. Antioxidants are additives that can be included in the formulation of active films to control deterioration caused by oxidation and to preserve food quality. Traditionally, synthetic antioxidants have been used, like butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA), although the potential toxicity is making their application questionable. In this respect, natural antioxidants and the search for naturally occurring compounds that have antioxidant effect are gaining interest for their antimicrobial activity and their flavors that lead them to be widely used within the food industry [3]. The aim of this study was to evaluate the fatty acid profile of dry-cured ham packaged with a biodegradable active packaging. The active packaging incorporates rosemary (Rosmarinus officinalis L.) extract to improve the quality of foodstuffs and to increase their shelf-life while ensuring food safety.
- Study of major compounds of essential oils by GC-MS for application in active Food packagingPublication . Ribeiro-Santos, R.; Santos, F.R.; Carvalho, M.G.; Sanches-Silva, A.; Melo, N.Objective: The main volatile compounds of commercial EO were determined by gas chromatography coupled with mass spectrometry (GC-MS) with the aim of evaluate the most suitable EOs to be used as direct or indirect food additives
- Study of the potential of application of essential oils in active food packagingPublication . Ribeiro-Santos, R.; Andrade, M.; Melo, N.; Sanches-Silva, A.Objective: To identify and quantify the major components of cinnamon (Cinnamomum zeylanicum L. and Cinnamomum cassia L.) and basil (Ocimum basilicum L.) (Fig. 2 and 3) EO by Ultra High Performance Liquid Chromatography coupled with Diode Array Detector (UHPLC-DAD).