Ricardo Nuno Correia Pereira
@ceb.uminho.pt
University of Minho, Centre of Biological Engineering
CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
Ricardo N. Pereira graduated in Food Engineering in 2003 by the Portuguese Catholic University, in Porto, Portugal. He has obtained MSc degree in Biotechnology - Bioprocess in 2007 and finished his PhD in Chemical and Biological Engineering (CEB) in 2011, both degrees at the School of Engineering, University of Minho (UMinho), in Braga, Portugal. Since 2013, its scientific merit and leadership lead to: i) several of talks and publications in international conferences; ii) support scientific internship and supervision of several Doctoral and Master students from national and international institutions ; iii) become editor of the books and guest editor of scientific journal; iv) participation in the writing, and as team member of national/international scientific projects with a total income of 400k of funds to the host institution CEB; and v) and scientific recognition by obtaining a Assistant Researcher contract under FCT call for Individual Scientific Employment Stimulus(CEECIND/029
EDUCATION
-Ph.D. in Chemical and Biological Engineering, “Development of integrated food processing technologies based on the application of electric fields – Effects on denaturation of milk proteins”, UM, PT. From 2007 to 2011
-Master’s in science in Biotechnology – Bioprocess, “Analysis of Goat Milk Lipid Fraction Stability -Pumping and Thermal Effects on Free Fatty Acids Profile” UM, PT. From 2005 to 2007
-Graduation in Food Engineering, Portuguese Catholic University, Porto, PT. From 1998 to 2003
RESEARCH INTERESTS
Food technoogy, Innovative food processing, moderate electric fields, pulsed electric fields, ohmic heating, protein functionality, allergenicity
Scopus Publications
Scholar Citations
Scholar h-index
Scholar i10-index
Scopus Publications
Rui M. Rodrigues, Pedro Ferreira-Santos, Ricardo N. Pereira, and Jose A. Teixeira
Elsevier BV
Bianca Marques, Rafaela Nunes, Helena Araújo-Rodrigues, Manuela Pintado, Ricardo N. Pereira, José A. Teixeira, and Cristina M. R. Rocha
Springer Science and Business Media LLC
AbstractPork represents a major fraction of the meat consumed worldwide but only 30% of the blood generated in slaughterhouses is re-used as raw material for food and feed. Innovative technologies and efficient processing strategies capable of generating added-value products from it are now attracting attention. In this study, the hydrolysis of porcine coagulated blood using sub-critical solvent extraction was investigated. Biomass was hydrolyzed using different temperatures (120–210 °C), applying only water (sub-critical water; SCW) or water with a low concentration of alkali (0.1 mol L−1 NaOH) and different reaction times (30–90 min). Resultant hydrolysates were analyzed for crude and soluble protein, peptide profile, and bioactivity by combining protein quantification, antioxidant activity, and fast protein liquid chromatography measurements. Results showed that increasing temperature increases the degree of hydrolysis and that the addition of NaOH enhances the solubilization of peptides with high molecular weights. Also, hydrolysates showed interesting antioxidant activity, being 60 min the time of reaction with best antioxidant activity. Nevertheless, using only water (SCW) as solvent, without chemical additives, allows the delivering of interesting protein-based bioactive fractions. Sub-critical solvent treatment of porcine blood resulted in added-value fractions with potential bioactivities through a simple and environmentally friendly process.
Vítor Sousa, Ricardo N. Pereira, António A. Vicente, Oscar Dias, and Pedro Geada
Elsevier BV
Sérgio Sousa, Ana P. Carvalho, Carlos A. Pinto, Renata A. Amaral, Jorge A. Saraiva, Ricardo N. Pereira, António A. Vicente, Ana C. Freitas, and Ana M. Gomes
Springer Science and Business Media LLC
Abstract Nannochloropsis oculata is naturally rich in eicosapentaenoic acid (EPA). To turn this microalga into an economically viable source for commercial applications, extraction efficiency must be achieved. Pursuing this goal, emerging technologies such as high hydrostatic pressure (HHP) and moderate electric fields (MEF) were tested, aiming to increase EPA accessibility and subsequent extraction yields. The innovative approach used in this study combined these technologies and associated tailored, less hazardous different solvent mixtures (SM) with distinct polarity indexes. Although the classical Folch SM with chloroform: methanol (PI 4.4) provided the highest yield concerning total lipids (166.4 mglipid/gbiomass), diethyl ether: ethanol (PI 3.6) presented statistically higher values in terms of EPA per biomass, corresponding to 1.3-fold increase. When SM were used in HHP and MEF, neither technology independently improved EPA extraction yields, although the sequential combination of technologies did result in 62% increment in EPA extraction. Overall, the SM and extraction methodologies tested (HHP—200 MPa, 21 °C, 15 min, followed by MEF processing at 40 °C, 15 min) enabled increased EPA extraction yields from wet N. oculata biomass. These findings are of high relevance for the food and pharmaceutical industries, providing viable alternatives to the “classical” extraction methodologies and solvents, with increased yields and lower environmental impact. Key points • Et2O: EtOH is a less toxic and more efficient alternative to Folch solvent mixture • HHP or MEF per se was not able to significantly increase EPA extraction yield • Combinations of HHP and MEF technologies increased both lipids and EPA yields Graphical abstract
Cristiane Grella Miranda, Rui M. Rodrigues, Ricardo N. Pereira, Paula Speranza, Louise Emy Kurozawa, António A. Vicente, and Ana Carla Kawazoe Sato
Elsevier BV
Daniela Resende, Ricardo Pereira, David Domínguez, Miguel Pereira, Carlos Pereira, Manuela Pintado, Luísa M.P. Valente, and Cristina Velasco
Elsevier BV
Sara G. Pereira, Ricardo N. Pereira, Cristina M.R. Rocha, and José A. Teixeira
Elsevier BV
Gonçalo Carvalho, Ana Catarina Leite, Rita Leal, and Ricardo Pereira
MDPI AG
The brewing industry is regarded as a fiercely competitive and insatiable sector of activity, driven by the significant technological improvements observed in recent years and the most recent consumer trends pointing to a sharp demand for sensory enhanced beers. Some emergent and sustainable technologies regarding food processing such as pulsed electric fields (PEF), ultrasound (US), thermosonication (TS), high-pressure processing (HPP), and ohmic heating (OH) have shown the potential to contribute to the development of currently employed brewing methodologies by both enhancing the quality of beer and contributing to processing efficiency with a promise of being more environmentally friendly. Some of these technologies have not yet found their way into the industrial brewing process but already show potential to be embedded in continuous thermal and non-thermal unit operations such as pasteurization, boiling and sterilization, resulting in beer with improved organoleptic properties. This review article aims to explore the potential of different advanced processing technologies for industrial application in several key stages of brewing, with particular emphasis on continuous beer production.
Sara G. Pereira, Joana S. Gomes-Dias, Ricardo N. Pereira, José A. Teixeira, and Cristina M.R. Rocha
Elsevier BV
Catarina Teixeira-Guedes, Joana S. Gomes-Dias, Sara A. Cunha, Manuela E. Pintado, Ricardo N. Pereira, José A. Teixeira, and Cristina M.R. Rocha
Elsevier BV
Marta C. Coelho, Soudabeh Ghalamara, Débora Campos, Tânia Bragança Ribeiro, Ricardo Pereira, António S. Rodrigues, José A. Teixeira, and Manuela Pintado
MDPI AG
Tomato by-products from processing industries have a higher potential to be reused as a source of bioactive compounds. Reliable national data on tomato by-products and physicochemical characterisation that will inform and find effective planning on tomato waste management in Portugal is absent. To help obtain this knowledge, selected Portugal companies were recruited to obtain representative samples of by-products generation, and physicochemical composition was evaluated. Furthermore, an environmental-friendly method (the ohmic heating (OH) method, which allows the recovery of bioactive compounds in absence of hazardous reagents) was also used and compared with conventional methods to explore new safe value-added ingredients. Total antioxidant capacity and total and individual phenolic compounds were also evaluated by spectrophotometric and high-performance liquid chromatography (HPLC), respectively. Tomato processing by-products have revealed a higher potential since both collected samples from companies were rich in protein (between 16.3 to 19.4 g/100 g DW, with fibre content ranging from 57.8 to 59.0 g/100 g DW). In addition, these samples contain 17.0 g/100 g of fatty acids (mainly polyunsaturated, monounsaturated and saturated, such as linoleic, oleic, and palmitic acid, respectively). Also, they present mainly chlorogenic acid and rutin as phenolic compounds. After understanding its composition, the OH was applied to determine added-value solutions to tomato by-products. With extractions, two types of fractions were obtained, namely liquid fraction rich in phenols, free sugars, and carotenoids and a solid fraction rich in fibre bound to phenols and carotenoids. This treatment has been shown to have the ability to preserve carotenoids, such as lycopene relative to conventional methods. Nevertheless, new molecules were identified by LC-ESI-UHR-OqTOF-MS analysis, such as phene-di-hexane and N-acethyl-D-tryptophan. According to the results, the OH boosts the potential of tomato by-products and can be directly introduced into the process, contributing to the circular economy and zero by-products.
Marta C. Coelho, Soudabeh Ghalamara, Ricardo Pereira, António S. Rodrigues, José A. Teixeira, and Manuela E. Pintado
MDPI AG
The by-products of the winemaking process can represent chances for the development of new products. This study focused on the “zero waste” strategy development for by-products generated within winemaking from white and red grape varieties cultivated in the north of Portugal. The phytochemical properties of by-products were identified and characterized. Ohmic heating (OH) as a green extraction method was also applied to grape pomace due to their unknown effects on centesimal and phytochemical compositions. Both protein and carbohydrates were shown to be higher in grape bagasse than in stems. Additionally, red bagasse is richer in bioactive compounds (BC) than white bagasse. The sugar content was 21.91 and 11.01 g/100 g of DW in red and white grape bagasse, respectively. The amount of protein was 12.46 g/100 g of DW for red grape bagasse and 13.18 g/100 g of DW for white. Regarding the extraction methods, two fractions were obtained, a liquid fraction and solid (the remainder after the methodology application). OH presented a higher antioxidant capacity than a conventional (CONV) method. In addition, both extracts presented similar contents of anthocyanins, e.g., delphinidin-3-O-glucoside, petunidin-3-O-glucoside, and peonidin-3-O-glucoside. The solid fraction presented higher amounts of protein and phenols bound to fiber than CONV, which allows its use as a functional ingredient. In conclusion, OH can be an alternative extraction method compared with CONV methods, avoiding non-food grade solvents, thus contributing to circular economy implementation.
Catarina Moreira, Luís Machado, Maria Silva, Rafaela Nunes, Ricardo N. Pereira, Cristina M.R. Rocha, Pedro Geada, and José A. Teixeira
Elsevier
Ricardo N. Pereira, Rui M. Rodrigues, Daniel A. Madalena, and António Vicente
Elsevier
Mariana Queirós, Guilherme Pereira, Ana Catarina Leite, Rita Leal, Rui Rodrigues, José A. Teixeira, and Ricardo N. Pereira
Frontiers Media SA
IntroductionPectinolytic enzymes are of great importance for the clarification process of “Vinho Verde” wine must, contributing to the reduction of haze development. During the last decade, a growing body of knowledge has been established about the effects of electric fields on the activation of important food enzymes. However, the influence of electrical parameters on catalytic activity is enzyme-dependent and should be evaluated on a case-by-case basis. This work describes, for the first time, the effects of electric fields and electrical frequency on the activity of pectinase (PEC) in the accelerated clarification of “Vinho Verde” must.MethodModerate electric fields (MEF) with intensities below 20 V/cm and at electrical frequencies ranging from 50 to 20 kHz were applied at temperatures between 15 and 35°C. Enzymatic activity was measured for 25 min, and the initial rate of reaction was determined by the coefficient of the linear plot of galacturonic acid (GAL) production as a function of time.ResultsThe results show that electrical frequency can increase enzymatic activity depending on temperature conditions; at 20°C and with electrical frequencies of 2 and 20 kHz, enzymatic activity increased by up to 40 and 20%, respectively, when compared with the control sample (without the application of MEF). Temperature dependence was evaluated through the Arrhenius equation, showing that energy of activation (Ea) can be reduced from 9.2 to 6.6 kJ/mol at sub-optimal temperatures for PEC activity when MEF is applied.DiscussionElectrical parameters, when combined with temperatures below 20°C, reduced pectin concentration in “Vinho Verde” wine must by up to 42% of its initial content. This emergent treatment can be integrated in relevant environmental conditions, presenting an opportunity to increase enzyme efficiency even in low-temperature conditions, which favors the winemaking process.
V. Sousa, L. Loureiro, G. Carvalho, and R.N. Pereira
Elsevier BV
Luís Machado, Gonçalo Carvalho, and Ricardo N. Pereira
MDPI AG
Microalgae are known to have higher photosynthetic efficiencies when compared to land-based plants. The use of microalgae biomass as a protein source is attracting attention due to its interesting protein composition and sustainable character when compared to conventional animal and plant protein-based sources. Nonetheless, the existence of a rigid cell wall is typical for most microalgae species, and this presents a serious obstacle to a higher bioaccessibility of their valuable protein fractions. Depending on the cell wall composition, the gastrointestinal digestion process itself can result in different pathways of protein absorption. It is then important to understand how microalgae cell wall structure can be affected during traditional and industrial production of its biomass once these questions are often overlooked. This review intends to fulfill this gap by addressing the major impacts of innovative sustainable processing of microalgae biomass, giving particular attention to drying operations and cellular disruption methods based on electric field application—such as pulsed electric fields (PEF) and moderate electric fields (MEF). Using microalgae biomass as food supplements at its full potential depends on its protein digestibility patterns, and subsequently their bioaccessibility and bioavailability. The importance of using in vitro gastrointestinal systems to understand the impact of innovative downstream processing of microalgae biomass will be addressed.
Javier Quero, Lina F. Ballesteros, Pedro Ferreira-Santos, Gustavo R. Velderrain-Rodriguez, Cristina M. R. Rocha, Ricardo N. Pereira, José A. Teixeira, Olga Martin-Belloso, Jesús Osada, and María Jesús Rodríguez-Yoldi
MDPI AG
Olive pomace (OP) is the main residue that results from olive oil production. OP is rich in bioactive compounds, including polyphenols, so its use in the treatments of diseases related to oxidative stress, such as cancer, could be considered. The present work aimed to study the biological properties of different OP extracts, obtained by ohmic heating-assisted extraction and conventional heating, using water and 50% ethanol, in the treatment and prevention of colorectal cancer through Caco-2 cell models. Additionally, an in-silico analysis was performed to identify the phenolic intestinal absorption and Caco-2 permeability. The extracts were chemically characterized, and it was found that the Ohmic-hydroethanolic (OH-EtOH) extract had the highest antiproliferative effect, probably due to its higher content of phenolic compounds. The OH-EtOH induced potential modifications in the mitochondrial membrane and led to apoptosis by cell cycle arrest in the G1/S phases with activation of p53 and caspase 3 proteins. In addition, this extract protected the intestine against oxidative stress (ROS) caused by H2O2. Therefore, the bioactive compounds present in OP and recovered by applying a green technology such as ohmic-heating, show promising potential to be used in food, nutraceutical, and biomedical applications, reducing this waste and facilitating the circular economy.
Marta Coelho, Carla Oliveira, Ezequiel R. Coscueta, João Fernandes, Ricardo N. Pereira, José A. Teixeira, António Sebastião Rodrigues, and Manuela E. Pintado
MDPI AG
A nutrient-rich diet is a key to improving the chemical signals, such as antioxidants, which modulate pathogens’ resistance in the gut and prevent diseases. A current industrial problem is the generation of undervalued by-products, such as tomato bagasse, which are rich in bioactive compounds and of commercial interest (carotenoids and phenolic compounds). This work analyzed the effect of gastrointestinal digestion on the bioactivity and bioaccessibility of carotenoids and phenolic compounds from tomato bagasse extracts. Thus, the extraction by ohmic heating (OH) technology was compared with conventional (organic solvents). The results showed that the main phenolic compounds identified by UPLC-qTOF-MS were p-coumaric acid, naringenin, and luteolin. A higher recovery index for total phenolic compounds throughout the gastrointestinal digestion was observed for OH while for carotenoids, a strong reduction after stomach conditions was observed for both extracts. Furthermore, colon-available fraction exhibited a prebiotic effect upon different Bifidobacterium and Lactobacillus, but a strain-dependent and more accentuated effect on OH. Thus, the extraction technology highly influenced bioaccessibility, with OH demonstrating a positive impact on the recovery of bioactive compounds and related health benefits, such as antioxidant, anti-hypertensive, prebiotic, and anti-inflammatory properties. Of these properties, the last is demonstrated here for the first time.
Teresa Bonifácio-Lopes, Ana Vilas-Boas, Manuela Machado, Eduardo M. Costa, Sara Silva, Ricardo N. Pereira, Débora Campos, José A. Teixeira, and Manuela Pintado
Elsevier BV
Catarina Castro-Ferreira, Joana S. Gomes-Dias, Pedro Ferreira-Santos, Ricardo N. Pereira, António A. Vicente, and Cristina M.R. Rocha
Elsevier BV
Ricardo Nuno Pereira, Rui M. Rodrigues, and Antonio A. Vicente
Elsevier
Rui M. Rodrigues, Zlatina Genisheva, Pedro Ferreira-Santos, Cristina M.R. Rocha, Ricardo N. Pereira, and António A. Vicente
Elsevier
Ricardo N. Pereira and Rui M. Rodrigues
MDPI AG
The increased pressure over soils imposed by the need for agricultural expansion and food production requires development of sustainable and smart strategies for the efficient use of resources and food nutrients. In accordance with worldwide transformative polices, it is crucial to design sustainable systems for food production aimed at reducing environmental impact, contributing to biodiversity preservation, and leveraging a bioeconomy that supports circular byproduct management. Research on the use of emergent protein sources to develop value-added foods and biomaterials is in its infancy. This review intends to summarize recent research dealing with technological functionality of underused protein fractions, recovered from microbial biomass and food waste sources, addressing their potential applications but also bottlenecks. Protein-based materials from dairy byproducts and microalgae biomass gather promising prospects of use related to their techno-functional properties. However, a balance between yield and functionality is needed to turn this approach profitable on an industrial scale basis. In this context, downstream processing should be strategically used and properly integrated. Food solutions based on microbial proteins will expand in forthcoming years, bringing the opportunity to finetune development of novel protein-based biomaterials.
Sara Ferreira, Luís Machado, Ricardo N. Pereira, António A. Vicente, and Rui M. Rodrigues
Elsevier BV