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Natural antioxidants from pineapple (Ananas comosus L.Merr.) byproducts stabilized by spray drying for food products
Publication . Lourenço, Ana Sofia Casanova; Alves, Vitor Delgado; Martins, Margarida Moldão
Worldwide, fruit sector discards tons of byproducts causing negative economic, environmental and social impacts. However, most of these byproducts, like pineapple peel, are composed of added value molecules with functional properties, such as antioxidant capacity. As such, this study was focused on the recovery of the bioactive compounds from pineapple peel using preferentially direct, environmentally friendly and low-cost techniques, for further application in food products preservation, aiming to replace synthetic antioxidants. Solid-liquid extraction processes were applied, and the one delivering an extract with higher total phenolics content and antioxidant capacity was a single extraction step with pineapple peel-solvent ratio of 1:1 (w/w) for 25 minutes at ambient temperature, using ethanol-water (80-20%) as solvent, followed by ethanol evaporation under vacuum. However, the storage of the obtained liquid extract before application compromises its antioxidant capacity due to degradation/oxidation reactions. Thus, its stabilization was explored by spray drying using different wall materials (maltodextrin, inulin, and arabic gum) and inlet air temperatures. The microencapsulation process at 150 °C using maltodextrin was the one showing higher maintenance of the antioxidant activity of compounds present in the extract before encapsulation during spray drying. In addition, the microparticles obtained maintained their antioxidant activity during storage at 6 °C for six months. These particles were used in the development of active biodegradable films that were applied in beef meat preservation. The films showed a good performance in retarding lipid oxidation, maintaining the color of red beef meat and in the inhibition of initial growth of aerobic mesophilic bacteria during storage. It is envisaged a high potential for the microparticles loaded with pineapple peel extract to be incorporated in food systems in order to enhance their stability and nutritional value, enabling simultaneously the valorization of pineapple byproducts within a circular economy concept
Bacillus invictae sp. nov., isolated from a health product
Publication . Branquinho, Raquel; Sousa, Clara; Osório, Hugo; Meirinhos-Soares, Luís; Lopes, João; Carrico, Joao Andre; Busse, Hans-Jürgen; Abdulmawjood, Amir; Klein, Günter; Kämpfer, Peter; Pintado, Manuela E.; Peixe, Luísa V.
A Gram-positive, rod-shaped, endospore-forming Bacillus isolate, Bi.(FFUP1) (T), recovered in Portugal from a health product was subjected to a polyphasic study and compared with the type strains of Bacillus pumilus, Bacillus safensis, Bacillus altitudinis and Bacillus xiamenensis, the phenotypically and genotypically most closely related species. Acid production from cellobiose, D-glucose and D-mannose and absence of acid production from D-arabinose, erythritol, inositol, maltose, mannitol, raffinose, rhamnose, sorbitol, starch and L-tryptophan discriminated this new isolate from the type strains of the most closely related species. Additionally, a significant different protein and carbohydrate signature was evidenced by spectroscopic techniques, matrix-assisted laser desorption/ionization time-of-flight mass spectrometry and Fourier transform IR spectroscopy with attenuated total reflectance. Using a chemometric approach, the score plot generated by principal component analysis clearly delineated the isolate as a separate cluster. The quinone system for strain Bi.(FFUP1) (T) comprised predominantly menaquinone MK-7 and major polar lipids were diphosphatidylglycerol, an unidentified phospholipid and an unidentified glycolipid. Strain Bi.(FFUP1) (T) showed ≥ 99% 16S rRNA gene sequence similarity to B. safensis FO-036b(T), B. pumilus (7061(T) and SAFR-032), B. altitudinis 41KF2b(T) and B. xiamenensis HYC-10(T). Differences in strain Bi.FFUP1 (T) gyrB and rpoB sequences in comparison with the most closely related species and DNA-DNA hybridization experiments with Bi.FFUP1 (T) and B. pumilus ATCC 7061(T), B. safensis FO-036b(T), B. altitudinis 41KF2b(T) and B. xiamenensis HYC-10(T) gave relatedness values of 39.6% (reciprocal 38.0%), 49.9% (reciprocal 42.9%), 61.9% (reciprocal 52.2%) and 61.7% (reciprocal 49.2%), respectively, supported the delineation of strain Bi.(FFUP1) (T) as a representative of a novel species of the genus Bacillus, for which the name Bacillus invictae sp. nov. is proposed, with strain Bi.(FFUP1) (T) ( =DSM 26896(T) =CCUG 64113(T)) as the type strain.
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PEst-C/EQB/LA0006/2013