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Rose4Pack- Biodegradable active packaging with rosemary extract (Rosmarinus officinalis L.) to improve food shelf-life: final report

Publication . Sanches Silva, Ana

Este projeto visa desenvolver e avaliar a eficácia de uma nova embalagem alimentar ativa que incorpora extrato de uma planta com propriedades antioxidantes. O fator crítico de sucesso deste projeto é o uso de extrato de alecrim (Rosmarinus officinalis L.), o qual foi muito recentemente aprovado como aditivo alimentar (Diretivas 2010/67/EU e 2010/69/EU). Assim, tenciona-se que a nova embalagem tenha uma atividade antioxidante que permita conservar a qualidade dos alimentos e aumentar o seu prazo de validade, garantindo simultaneamente a sua segurança alimentar. A nova embalagem ativa com propriedades antioxidantes será também usada para minimizar o uso direto deste aditivo alimentar, uma vez que esta será usada para libertar o aditivo da embalagem para o alimento durante o armazenamento.

2015-09Report

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Minerals content of delicacy meat products packaged under vacuum: dry-cured ham

Publication . Arede, M.; Vicente, P.; Sanches-Silva, A.; Ramos, F.; Castilho, M.C.

The unique sensorial and nutritional qualities of dry-cured Iberian pork products are responsible for the expansion of the market of these delicacies, highly appreciated in Portugal, Spain and Italy. The objectives of this study were to evaluate the composition of six dry-cured meat brands available in the national market regarding their ash, phosphorus, sodium and calcium conten

2016-06Conference object

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Dry-cured ham packaged under vacuum: nutritional evaluation

Publication . Arede, M.; Vicente, P.; Sanches-Silva, A.; Ramos, F.; Sanches-Silva, A.; Castilho, M.A.

Introduction: Dry-cured ham is a charcuterie product very appreciated in European countries such as Portugal, Spain and Italy. This product is generally found in the market as a whole-piece format or sliced in vacuum-packed trays. The aim of this study was to determine the moisture, fat, protein content and individual fatty acids of sliced dry-cured hams commercialized in Portugal and packaged under vacuum.

2016-06Conference object

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Fatty acids profile of dry-cured ham packaged with a biodegradable active packaging with rosemary (Rosmarinus officinalis L.) extract

Publication . 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.

2016Conference object

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Advances in phenolic compounds analysis of aromatic plants and their potential applications

Publication . Carvalho-Costa, Denise; Costa, H.S.; Albuquerque, T.G.; Ramos, Fernando; Castilho, Maria Conceição; Sanches-Silva, Ana

Background: Aromatic plants may contribute for human health promotion due to their antioxidant properties and also by replacing added salt in foods. Phenolic compounds are one of the major groups contributing for aromatic plants properties, including the prevention of cancer, cardiovascular and neurodegenerative diseases. Scope and approach: This review focuses on the main uses of aromatic plants generally recognized as safe (GRAS) and overviews the extraction, purification and analytical methods used to determine phenolics in these food matrices. The current state of the art is evaluated and future trends in the analysis of these compounds and food industry applications are discussed. Key findings and conclusions: In general, aromatic plants are complex matrices regarding their content on phenolic compounds. Their composition can be affected by the chemical structure of the studied analytes, the selected methods, the composition/nature of the aromatic plant and storage conditions. The most usual separation technique to determine these compounds is High Performance Liquid Chromatography (HPLC) coupled with ultraviolet (UV) or diode array detectors (DAD), although the use of mass spectrometry (MS) detectors is increasing. The future trends include the use of more sophisticated and automated techniques in order to reduce both analysis time and the amount of solvents used. Food industry widely uses aromatic plants, but other industries like food packaging, cosmetics, perfumery and pharmaceutical can also benefit from their properties.

2015-06-24Journal article

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