DigitUMa
University of Madeira Institutional Repository
Recent Submissions
Grape pomace as a renewable natural biosource of value-added compounds with potential food industrial applications
Publication . Abreu, Teresa; Sousa, Patrícia; Gonçalves, Jéssica; Hontman, Nance; Teixeira, Juan; Câmara, José S.; Perestrelo, Rosa; De Abreu Abreu, Maria Teresa; Gonçalves, Jéssica; Câmara, José; Perestrelo, Rosa; Hontman, Nance
Growing consumer demand for environmentally conscious, sustainable, and helpful products has prompted scientists and industry experts worldwide to look for inventive approaches to mitigate the environmental impact, particularly concerning agricultural and industrial waste. Among the by-products of winemaking, grape pomace (skins, seeds, stems) has the potential to be economically valuable as it is rich in value-added compounds (e.g., phenolic compounds, fibers, flavonoids, anthocyanins, terpenoids) related to health (e.g., antioxidant, antimicrobial, anti-inflammatory, cardioprotective effects) and technological issues (e.g., extraction of value-added compounds). These value-added compounds can be extracted using emerging green extraction techniques and then used in the food industry as preservatives, colorants, and for the formulation of functional foods, as well as in the development of smart food packaging. This review provides an overview of the value-added compounds identified in grape pomace, the emerging green extraction, and integrated approaches to extract value-added compounds based on the literature published in the last five years. The potential applications of these value-added compounds have been extensively researched for the food industry.
Characterization of the volatilomic fingerprint of culinary aromatic herbs: a comparative study based on chemometric analysis
Publication . Izcara, Sergio; Perestrelo, Rosa; Morante-Zarcero, Sonia; Sierra, Isabel; Câmara, José Sousa; Perestrelo, Rosa; Câmara, José; Izcara Sierra, Sergio; Sierra Alonso, Isabel
Culinary aromatic herbs (CAHs), used worldwide for culinary and industrial purposes, are recognized for their wide range of beneficial health effects including antimicrobial, antioxidant, anti-hyperlipidemic, anti-inflammatory, anti-type 2 diabetes mellitus, antitumorigenic and anticarcinogenic, and anti-hypertensive properties, in addition to glucose- and cholesterol-lowering activities as well as properties that affect mental health and cognition via their phytochemical constituents, such as polyphenols (flavonoids and non-flavonoids), sulfur- and nitrogen-containing compounds, alkaloids, minerals, and vitamins. Moreover, the volatile organic metabolites (VOMs) found in CAHs offer unique analytical biosignatures linked to their sensory qualities and organoleptic characteristics. This study aimed to establish the volatilomic pattern of CAHs commonly used in Europe and in the Mediterranean region, oregano (Origanum vulgare L.) and two savory species: savory (Satureja hortensis L.) and lemon savory (Satureja montana L. var. citriodora). The volatilomic pattern of CAHs was established using headspace solid-phase microextraction (HS-SPME) followed by gas chromatography–mass spectrometry (GC-MS) determination. This is a powerful strategy to unravel the potential health benefits related to the most important VOMs identified in each aromatic herb. This comprehensive understanding will aid in establishing the authenticity of these herbs, while also safeguarding against possible fraudulent activities and adulterations. A total of 112 VOMs from different chemical families were identified. Terpenoids amounted to the major chemical family in the investigated aromatic herbs accounting for 96.0, 95.1, and 79.7% of the total volatile composition for savory, lemon savory, and oregano, respectively. Apart from contributing to flavor profiles, certain identified VOMs also possess bioactive properties, opening interesting avenues for potential application in the food, pharmaceutical, and cosmetic sectors. The volatilomic pattern combined with unsupervised principal component analysis facilitated the differentiation of the aromatic herbs under investigation, revealing the most related VOMs in each sample, which can be used as markers for the authentication of these valuable aromatic herbs, such as caryophyllene oxide (103), camphene (6), p-cymene (23), and borneol (74), among others. In addition, some VOMs have a high influence on the aromatic herb’s bioactive potential, helping to prevent certain diseases including cancer, inflammatory-related diseases, diabetes, and cardiovascular diseases.
Valorization of agri-food waste and by-products in cheese and other dairy foods: an updated review
Publication . Tarchi, Ines; Boudalia, Sofiane; Ozogul, Fatih; Câmara, José S.; Bhat, Zuhaib F.; Hassoun, Abdo; Perestrelo, Rosa; Bouaziz, Mohamed; Nurmilah, Siti; Cahyana, Yana; Aït-Kaddour, Abderrahmane; Perestrelo, Rosa
Food waste and by-products have attracted attention in recent years due to the reduction of food resources and
the negative impact on the environment of current production and consumption systems. However, food waste
and by-products can be transformed into new products that can be useful for human consumption because they
represent a source of nutritional and technological (e.g., preservative, colorant, fibres) added-value compounds.
Those compounds of interest can be extracted using several advanced and/or emerging extraction techniques,
which follow the green chemistry principles, and incorporated into food products. This is true for many types of
foods; even dairy products of which cheese is one of the most appreciated and consumed worldwide. Therefore,
cheese and dairy products can be effective vehicles for food waste and food by-products valorization.
This review focuses on the opportunities for valuing various food wastes in the dairy sector, especially in
cheese. It also highlights the contributions of recovered bioactive added-value compounds in enhancing the
nutritional, technological, and sensory properties of dairy products. It is expected that food wastes could be used
to improve functionalities of dairy products in the future, leading to innovative functional dairy food products to
decrease the environmental footprint and simultaneously contribute to improve sustainability in the food sector.
Management of agri-food waste based on thermochemical processes towards a circular bioeconomy concept: the case study of the portuguese industry
Publication . Berenguer, Cristina V.; Perestrelo, Rosa; Pereira, Jorge A. M.; Câmara, José S.; Berenguer, Cristina; Perestrelo, Rosa; Augusto Machado Pereira, Jorge; Câmara, José
Sustainable biomass production has a significant potential for mitigating greenhouse gas emissions, providing an alternative to produce eco-friendly biofuels, biochemicals, and carbonaceous materials for biological, energetic, and environmental applications. Biomass from agroforestry and agricultural wastes is the richest natural carbon source and a sustainable option for woody biomass from a circular economic perspective. The European Union (EU) is estimated to produce 1.3 billion tons of agri-food waste annually. Portugal has a large supply of residual biomass, as well as other byproducts and wastes from forestry, agriculture, and the food industry, and has a high availability of residual biomass. By using biomass waste to create high-value products, Portugal envisages an improvement in its economic performance, while reducing its dependence on energy imports and fossil fuel use. This review explores the potential of agri-food waste obtained from Portuguese industries through thermochemical conversion technologies as a promising sustainable substitute for wood-based biomass for the development of eco-friendly biofuels, biochemicals, and high-value carbonaceous materials, and their applications. This strategy, based on the circular bioeconomy concept, can help reduce reliance on fossil fuels, reduce greenhouse gas emissions, fulfil the needs of the growing population, and offer a sustainable waste management solution.
MALDI-TOF MS: a promising analytical approach to cancer diagnostics and monitoring
Publication . Sousa, Patrícia; Silva, Laurentina; Luís, Catarina; Câmara, José S.; Perestrelo, Rosa; Sousa Luís, Catarina Grace; Câmara, José; Perestrelo, Rosa
Cancer remains the second most common cause of death after cardiovascular diseases, accounting for nearly 10 million deaths in 2020. Although the incidence of cancer increases considerably with age, the cancer burden can also be reduced and have a high chance of cure through early detection, appropriate treatment, and care of patients. The development of high-throughput analytical approaches, like matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS), contributes to identifying a pool of proteins/peptides as putative biomarkers for the early detection, diagnosis, and tumor progression. The purpose of the current review is to present an updated outline of recent proteome/peptidome research to establish putative cancer biomarkers using MALDI-TOF MS and highlight the applicability of statistical analysis in the oncology field. The pros and cons of MALDI-TOF MS application on cancer diagnostics and monitoring will be discussed, as well as compared with tandem mass spectrometry (MS/MS)-based proteomics (e.g., liquid chromatography–tandem mass spectrometry). In addition, pre-analytical (e.g., sample quality control) and analytical (e.g., sample pre-treatment, instrumental analytical conditions) properties that influence the robustness of MALDI-TOF MS data will be also discussed.