Determinação das atividades antibacteriana e antifúngica de substratos funcionalizados

Dissertação de mestrado integrado em Engenharia Biológica (área de especialização em Tecnologia Química e Alimentar)Com o presente trabalho pretendeu-se otimizar a concentração de quatro formulações Si (contendo princípios bactericidas e fungicidas), quando aplicadas em substratos. Atualmente estas soluções já são produzidas e comercializadas pela Smart Inovation. Assim, o trabalho foi dividido em duas partes. Na primeira parte foram preparadas e aplicadas as formulações contendo os princípios ativos bactericidas e fungicidas nos dois tipos de materiais em estudo: têxteis e tintas (aplicadas em placas de madeira). Na segunda parte do presente trabalho foram determinadas as atividades antibacteriana e antifúngica dos substratos a testar. Nesta parte do trabalho foram realizados quatro testes distintos. O teste Fungicida Têxtil foi realizado para a determinação da atividade antifúngica de têxteis de algodão contendo a formulação Si Pé de Atleta. Neste teste constatou-se a possibilidade de diminuição da concentração de formulação Si atualmente aplicada nos têxteis em 7,9%, mantendo a mesma eficácia antifúngica. O teste Bactericida Industrial Têxtil foi realizado para determinação da atividade antibacteriana de têxteis de algodão contendo a formulação Si Bactericida Industrial Têxtil. Após a realização deste teste concluiu-se que poderia ser aumentada a concentração de formulação Si em 14,3% para obtenção de melhores resultados relativamente à eficácia antibacteriana. O teste Bactericida Aditivo Máquina de Lavar, tal como o teste anterior, foi realizado para a determinação da atividade antibacteriana de têxteis de algodão contendo uma formulação diferente - Si Bactericida Aditivo Máquina de Lavar. Os resultados deste teste implicam um aumento da concentração de formulação Si em 40%, face à atualmente aplicada, mas com a possibilidade de uma melhoria na eficácia antibacteriana dos têxteis. Por último, o Teste Bactericida Aditivo Tintas foi executado de modo a determinar a atividade antibacteriana de tintas (aplicadas em placas de madeira) contendo a formulação Si Bactericida Aditivo Tintas e Vernizes. Neste teste, concluiu-se que seria interessante reduzir a concentração atualmente aplicada em 1% ou 2%, com a possibilidade de se verificarem os mesmos resultados em termos de eficácia antibacteriana. De um modo geral, todas as amostras que poderão ser validadas pela empresa apresentaram resultados em termos de redução antimicrobiana acima dos 95%. Estes resultados poderão ser utilizados pela empresa com vista a uma melhoria da eficácia antimicrobiana das soluções produzidas quando aplicadas em substratos funcionalizados.This work aims to optimize the concentration of four Si formulations (containing bactericidal and fungicidal compounds), when applied to substrates. Currently, these formulations are already produced and commercialized by Smart Inovation. The project was divided in two parts. In the first part, the formulations containing bactericidal and fungicidal compounds were prepared and applied in two different materials: textiles and paints (applied on wooden boards). In the second part of this work the antibacterial and antifungal activities of the substrates were determined by the performance of four different tests. The Athlete's foot test was performed to determine the antifungal activity on textiles (cotton) containing Si Athlete's Foot formulation. The test results showed the possibility of decreasing the concentration of Si formulation that is currently applied in textiles in 7.9%, maintaining the same antifungal effectiveness. The Bactericidal Industrial Textile test was performed to determine the antibacterial activity on textiles (cotton) containing Si Bactericidal Industrial Textile formulation. This test allowed to conclude that concentration of Si formulation could be increased in 14.3% in order to obtain enhanced results regarding antibacterial effectiveness. The Bactericidal Washing Machine test, as the previous test, was carried out to determine the antibacterial activity on textiles (cotton) containing a different Si formulation- Si Bactericidal Washing Machine. The test results imply an increase of Si concentration formulation in 40%, compared to the currently applied, but with the possibility of an improved antibacterial effectiveness of textiles. Finally, the Bactericidal Paint and Varnish test was performed to determine the antibacterial activity of paints (applied on wooden boards) containing Si Bactericidal Paint and Varnish formulation. The results showed that it would be interesting to decrease the concentration of Si formulation currently applied in 1% or 2%, with the possibility of maintaining the same results in terms of antibacterial effectiveness. In general, all samples that may be validated by the company presented results in terms of antimicrobial reduction above 95%. These results could be used by Smart Inovation to improve the antimicrobial effectiveness of solutions when applied to functionalized substrates

The role of emergent processing technologies in tailoring plant protein functionality: New insights

Background Plant proteins possess promising technological-functional properties that can be used for the development of innovative protein systems. Following the global requirements of environmentally friendly politics, green and cost-effective processing technologies, such as ohmic heating and high pressure processing are of great interest. These technologies have demonstrated their potential to modify protein structure and therefore their function, opening interesting possibilities for the design of functional food systems. However, these innovations must also include nutritional and health/wellness aspects, such as the interaction with other food components, and the behavior in the gastrointestinal tract (digestibility and bioavailability). Scope and approach This review addresses the most promising technological-functional attributes of plant proteins, as well as considerations and strategies needed for the development of innovative food systems. New insights will also be provided on how emerging processing technologies such as ohmic heating and high pressure processing can affect the behavior of proteins. The processing effects in proteins structure and in their technological-functional properties and ultimately in the biofunctional and nutritional aspects of foods made therefrom will be critically discussed. Key findings and conclusions Fundamental research regarding the relationship between structural modifications and functionality of more conventional proteins is still required. Furthermore, additional research is necessary on proteins from less studied sources, highlighting those displaying both functional and quality parameters of interest. Emergent processing technologies can help guaranteeing the quality and preservation of foods, as well as act as effective tools to develop technological-functional attributes of food proteins ensuring nutritional and health/wellness aspects.This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UIDB/04469/2020 unit and BioTecNorte operation (NORTE-01-0145-FEDER 000004) funded by the European Regional Development Fund under the scope of Norte2020 - Programa Operacional Regional do Norte. Ac knowledgments are also due to University of Aveiro and FCT/MCT for the financial support for LAQV-REQUIMTE research Unit (FCT UIDB/50006/2020) through national funds and, where applicable, co financed by the FEDER, within the PT2020 Partnership Agreement. Zita Avelar acknowledges the Foundation for Science and Technology (FCT) for its fellowship SFRH/BD/146347/2019.info:eu-repo/semantics/publishedVersio

Effects of moderate electric fields in beta-lactoglobulinthermal denaturation: structural changes and binding properties

This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/BIO/04469/2019 unit and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020 - Programa Operacional Regional do Norte. Rui M. Rodrigues gratefully acknowledge FCT for their financial grant with reference SFRH/BD/110723/2015.info:eu-repo/semantics/publishedVersio

Modelling whey protein gelation under ohmic heating - effects of electric field strength, frequency and heating kinetics

info:eu-repo/semantics/publishedVersio

Waterproof coatings for hydrophilic foods

[Excerpt] In the food industry, the incorporation of dry or poorly hydrated food components in hydrophilic food matrices has only been possible through the use of two-compartment packaging systems, designed to maintain the components separated until their consumption. The main purpose of this research is to provide a solution to this long-standing problem, through the development of hydrophobic coatings, allowing the incorporation of food components with low water activity (e.g. cereals) in hydrophilic foods. [...]info:eu-repo/semantics/publishedVersio

Production of lipid rich-extracts from Chlorella vulgaris using ohmic heating

Microalgae biomass is a promising raw material for several bioproducts suitable for food, energy and pharmaceutical industries. The aim of the present work was to optimize the extraction of bioactive compounds from Chlorella vulgaris using Ohmic Heating (OH). A rotatable central composite design for two factors was used to assess the effects of temperature and solvent (% ethanol in water) on lipid extraction yields and fatty acid profile. OH extraction experiments were powered by low-frequency (50 Hz) and high-frequency (25 kHz) to identify the presence of non-thermal effects and its influence on composition and bioactive properties of the generated extracts. Lipid extraction using OH was successfully optimized with the best extraction conditions found at 70 ºC for 5 min using 88 % ethanol as a solvent. No effect on the application of the electrical frequencies was observed. These conditions allowed to recover up to 87 % of lipids from biomass, polyunsaturated fatty acids (PUFAs) accounting for 43 % of the extracted lipids against 26 % of saturated fatty acids (SFAs). The fatty acid profile reveals that C16:2, C16:3, C18:2 and C18:3 correspond to the PUFAs extracted from Chlorella vulgaris. Regarding lipid extraction yields OH was statistically equivalent to conventional heating (COV); however, in terms of heating kinetics, OH reaches the required extraction temperature 5 times faster than COV. Results showed that OH has potential to be applied as a treatment for the production of Chlorella vulgaris PUFAs richextracts providing high recovery yields with reduced treatment times and less energy consumption.This study was supported by: the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UIDB/04469/2020 unit and project OH2O – PTDC/EQU-EQU/029145/2017; by FEDER funds through COMPETE2020 – Programa Operacional Competitividade e Internacionalização (POCI) under the scope of Project Algavalor (POCI-01-0247-FEDER-035234; LISBOA-01-0247-FEDER-035234; ALG-01-0247-FEDER-035234) and OH2O (POCI-01-0145-FEDER-029145); AgriFood XXI R & D & I project, operation number NORTE-01-0145-FEDER-000041, co-financed by the European Regional Development Fund (FEDER) through NORTE 2020 (Northern Regional Operational Program 2014/2020). Ricardo N. Pereira acknowledge FCT for its Assistant Research contract obtained under CEEC Individual 2017. Leandro Madureira acknowledges FCT for its PhD fellowship (SFRH/BD/151474/2021) obtained under MIT Portugal Programinfo:eu-repo/semantics/publishedVersio

Electric field effects on proteins Novel perspectives on food and potential health implications

Electric fields (EF) technologies have been establishing a solid position in emergent food processing and have seen as serious alternatives to traditional thermal processing. During the last decades, research has been devoted to elucidation of technological and safety issues but also fundamental aspects related with interaction of electric fields (EF) with important macromolecules, such as proteins. Proteins are building blocks for the development of functional networks that can encompass health benefits (i.e. nutritional and bioactive properties) but may be also linked with adverse effects such as neurodegenerative diseases (amyloid fibrils) and immunological responses. The biological function of a protein depends on its tridimensional structure/conformation, and latest research evidences that EF can promote disturbances on protein conformation, change their unfolding mechanisms, aggregation and interaction patterns. This review aims at bringing together these recent findings as well as providing novel perspectives about how EF can shape the behavior of proteins towards the development of innovative foods, aiming at consumers health and wellbeing.This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/ BIO/04469/2019 and UIDB 50006/2020 with funding from FCT/ MCTES through national funds, BioTecNorte operation (NORTE-01- 0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020 - Programa Operacional Regional do Norte. This work was also supported by the projects AlleRiskAssess – PTDC/BAA-AGR/31720/2017 and NORTE-01-0145-FEDER-031720. Zita Avelar acknowledge the Foundation for Science and Technology (FCT) for its fellowship SFRH/BD/146347/2019info:eu-repo/semantics/publishedVersio

Influence of moderate electric fields in β-lactoglobulin thermal unfolding and interactions

Supplementary data to this article can be found online at https:// doi.org/10.1016/j.foodchem.2019.125442.In this study, the effects of moderate electric fields during thermal denaturation of -lactoglobulin were examined through an in situ circular dichroism approach, complemented by intrinsic extrinsic fluorescence analysis. Results have shown that the effects of electric fields in protein unfolding were linearly dependent on the applied electric field intensity (V/cm) and increased by the use of low electric frequencies i.e. 50 to 200Hz. These electric effects caused significant changes on -lactoglobulin melting temperature, unfolded conformation and subsequent intermolecular interactions, revealed by the increase of surface hydrophobicity (ANS affinity) and higher conservation of retinol binding. The obtained data provides a clear evidence that moderate electric fields contribute to distinct folding/unfolding of -lactoglobulin, resulting in structural modifications. These findings are relevant for (bio)-technological applications involving electric fields processing, bringing new insights for the development of innovative strategies to control protein function and tune production of functional protein systems.This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/BIO/04469/2013 unit and COMPETE 2020 (POCI-01-0145-FEDER006684) and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by European Regional Development Fund under the scope of Norte2020, Programa Operacional Regional do Norte.Rui M.Rodrigues and Ricardo N. Pereira gratefully acknowledge FCT for their financial grants with references SFRH/BD/110723/2015 and SFRH/BPD/ 81887/2011, respectively. The authors would also like to acknowledge Pedro Silva for his contribution to this work.info:eu-repo/semantics/publishedVersio

Future food proteins - Trends and perspectives

In order to fill the nutritional needs of a growing world population, countless efforts have been made the search for new and sustainable protein sources. However, these goals may only be met by a multidisciplinary approach, covering the whole food supply chain (from farm to fork), which needs to be addressed and reconsidered. Emerging proteins are now a big trend, but in the future can these alternative protein sources become the most healthy, tasty, and viable option for consumers? Therefore, the issue is not just about the development of functional and nutritionally balanced foods, but it is also crucial to deeply analyze how those alternative protein sources could be produced/obtained sustainably, processed, and delivered to the consumer ensuring a full nutritional and functional potential available. This chapter intends to bring new insights and considerations on the future challenges for researchers in the development of healthy, sustainable, and innovative food protein solutions.info:eu-repo/semantics/publishedVersio

Emerging challenges in assessing bio-based nanosystems’ behaviour under in vitro digestion focused on food applications – a critical view and future perspectives

The current consumers’ demand for high quality food products together with the growing awareness regarding the link between health and nutrition has led to the development of novel food products with added functionality. Such functionality can be modulated by adding bio-based nanosystems that can improve the bioaccessibility of bioactive compounds and facilitate nutrient absorption. However, these functional properties can be significantly affected by the adverse conditions (e.g., low pH, presence of enzymes, salts) of the gastrointestinal tract. As such, understanding the behaviour of such delivery systems under digestion conditions is of utmost importance and several analytical tools and in vitro digestion models have been used for this purpose. This review summarizes the latest updates on nanosystems’ performance under in vitro digestion and provides critical insights related to important and complementary analytical tools (e.g., rheology, Raman spectroscopy, x-ray scattering) used to assess their performance throughout digestion. Furthermore, the most prominent and frequent challenges associated with such in vitro analyses are also described, together with the current trends regarding the development of in vitro digestion models and some considerations that should be undertaken for their validation. Efforts must be made towards developing reliable and standard in vitro digestion models that use sophisticated analytical techniques to further expand the knowledge regarding nanosystems’ behaviour under in vitro digestion conditions.info:eu-repo/semantics/publishedVersio