Browsing by Author "Cabo Verde, Sandra"
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- Effect of olive pomace extract application and packaging material on the preservation of fresh-cut Royal Gala applesPublication . Madureira, Joana; Melgar, Bruno; Delgado Alves, Vitor; Moldão, Margarida; Margaça, Fernanda M. A.; Santos-Buelga, Celestino; Barros, Lillian; Cabo Verde, SandraThe efficiency of natural olive pomace extracts for enhancing the quality of fresh-cut appleswas compared with commercial ascorbic acid and two different packaging films (biodegradable polylactic acid (PLA) and oriented polypropylene (OPP)) were tested. The composition of atmosphere inside the packages, the physicochemical parameters (firmness, weight loss and color), the microbial load, total phenolic content and antioxidant activity of fresh-cut apples were evaluated throughout 12 days of storage at 4 C. After 12 days of refrigerated storage, a significant decrease in O2 was promoted in PLA films, and the weight loss of the whole packaging was higher in PLA films (5.4%) than in OPP films (0.2%). Natural olive pomace extracts reduced the load of mesophilic bacteria (3.4 0.1 log CFU/g and 2.4 0.1 log CFU/g for OPP and PLA films, respectively) and filamentous fungi (3.3 0.1 log CFU/g and 2.44 0.05 log CFU/g for OPP and PLA films, respectively) growth in fresh-cut apples after five days of storage at 4 C, and no detection of coliforms was verified throughout the 12 days of storage. In general, the olive pomace extract preserved or improved the total phenolic index and antioxidant potential of the fruit, without significant changes in their firmness. Moreover, this extract seemed to be more effective when combined with the biodegradable PLA film packaging. This work can contribute to the availability of effective natural food additives, the sustainability of the olive oil industries and the reduction of environmental impact. It can also be useful in meeting the food industries requirements to develop new functional food products.
- Effects of Electron Beam Radiation on the Phenolic Composition and Bioactive Properties of Olive Pomace ExtractsPublication . Madureira, Joana; Gonçalves, Inês; Cardoso, Jéssica; Dias, Maria Inês; Santos, Pedro M. P.; Margaça, Fernanda M. A.; Santos-Buelga, Celestino; Barros, Lillian; Cabo Verde, SandraOlive pomace is an agro-industrial waste product generated from the olive oil industry and constituted by bioactive compounds with potential applications in several industrial sectors. The purpose of this work was to evaluate the effects of electron beam (e-beam) radiation on olive pomace, specifically on phenolic compounds (by HPLC–DAD–ESI/MS) and the bioactive properties (antioxidant, antiproliferative, and antimicrobial activities) of crude olive pomace (COP) and extracted olive pomace (EOP) extracts. The amount of total flavonoid content and the reducing power of COP extracts were higher than those obtained for EOP extracts. The results suggested that e-beam radiation at 6 kGy increased both total phenolic and total flavonoid contents as well as the reducing power of COP extracts, due to the higher extractability (>2.5-fold) of phenolic compounds from these samples, while decreasing the scavenging activity of extracts. The extracts of both olive pomaces showed antibacterial potential, and COP extracts at 400 µg/mL also presented antiproliferative activity against A549, Caco-2, 293T, and RAW264.7 cell lines, with both properties preserved with the e-beam treatment. All in all, e-beam radiation at 6 kGy appears to be a promising technology to valorize the pollutant wastes of the olive oil industry through enhancing phenolic extractability and bioactive properties, and, furthermore, to contribute to the environmental and economical sustainability of the olive oil industry.