Mariana Alvoco Andrade
@insa.min-saude.pt
Department of Food and Nutrition
National Institute of Health Doutor Ricardo Jorge
Scopus Publications
Scholar Citations
Scholar h-index
Scholar i10-index
Scopus Publications
Pedro V. Rodrigues, Ana B. Cunha, Mariana A. Andrade, Fernanda Vilarinho, Ana Vera Machado, and M. Cidália R. Castro
Elsevier BV
Mariana A. Andrade, Cássia H. Barbosa, Sandra Mariño-Cortegoso, Letricia Barbosa-Pereira, Raquel Sendón, Giovanna G. Buonocore, Mariamelia Stanzione, Anabela Coelho, Cristina Belo Correia, Margarida Saraiva,et al.
MDPI AG
Low-density polyethylene-based packaging with 4% lemon extract (LDPE/4LE) and two polylactic-based (PLA) packaging materials with 4% and 6% lemon extract (PLA/PEG/4LE and PLA/6LE) were produced. O2 and water permeability tests were performed, the total and individual phenolic compounds content were measured, and the films’ antioxidant activities were determined. The films’ ability to delay lipid oxidation was tested in two model foods: almonds, packaged with LDPE/4LE, PLA/4LE and PLA/6LE for a maximum period of 60 days at 40 °C (accelerated assay); and beef meat, packaged with the PLA/6LE for a maximum period of 11 days at 4 °C. The LE improved the WVP in all of the active films by 33%, 20% and 60% for the LDPE/4LE, PLA/4LE and PLA/6LE films, respectively. At the end of 10 days, the migration of phenolic compounds through the PLA films was measured to be 142.27 and 114.9 μg/dm2 for the PLA/4LE and PLA/6LE films, respectively, and was significantly higher than phenolic compounds migration measured for the LDPE/4LE (15.97 μg/dm2). Naringenin, apigenin, ferulic acid, eriocitrin, hesperidin and 4-hydroxybenzoic acid were the main identified compounds in the PLA, but only 4-hydroxybenzoic acid, naringenin and p-coumaric acid were identified in the LDPE films. Regarding the films’ ability to delay lipid oxidation, LDPE/4LE presented the best results, showing a capacity to delay lipid oxidation in almonds for 30 days. When applied to raw beef meat, the PLA/6LE packaging was able to significantly inhibit lipid oxidation for 6 days, and successfully inhibited total microorganisms’ growth until the 8th day of storage.
Mariana A. Andrade, Cássia H. Barbosa, Miguel A. Cerqueira, Ana Gabriela Azevedo, Carolina Barros, Ana Vera Machado, Anabela Coelho, Rosália Furtado, Cristina Belo Correia, Margarida Saraiva,et al.
Elsevier BV
Mariana A. Andrade, Cássia H. Barbosa, Muhammad Ajmal Shah, Nazir Ahmad, Fernanda Vilarinho, Khaoula Khwaldia, Ana Sanches Silva, and Fernando Ramos
MDPI AG
Citrus production produces about 15 million tons of by-products/waste worldwide every year. Due to their high content of bioactive compounds, several extraction techniques can be applied to obtain extracts rich in valuable compounds and further application into food applications. Distillation and solvent extraction continues to be the most used and applied extraction techniques, followed by newer techniques such as microwave-assisted extraction and pulsed electric field extraction. Although the composition of these extracts and essential oils directly depends on the edaphoclimatic conditions to which the fruit/plant was exposed, the main active compounds are D-limonene, carotenoids, and carbohydrates. Pectin, one of the most abundant carbohydrates present in Citrus peels, can be used as a biodegradable polymer to develop new food packaging, and the extracted bioactive compounds can be easily added directly or indirectly to foods to increase their shelf-life. One of the applications is their incorporation in active food packaging for microbiological and/or oxidation inhibition, prolonging foods’ shelf-life and, consequently, contributing to reducing food spoilage. This review highlights some of the most used and effective extraction techniques and the application of the obtained essential oils and extracts directly or indirectly (through active packaging) to foods.
Mariana A. Andrade, Pedro V. Rodrigues, Carolina Barros, Vasco Cruz, Ana Vera Machado, Cássia H. Barbosa, Anabela Coelho, Rosália Furtado, Cristina Belo Correia, Margarida Saraiva,et al.
MDPI AG
The search for new forms to extend foodstuffs’ shelf-life through the use of natural compounds and extracts continues to grow among researchers and the industry. In this line of thought, the main objective of this work was to develop, characterize and evaluate the effectiveness of an active food packaging based on polylactic acid (PLA) and incorporated with natural extracts obtained from grape and/or pomegranate by-products. In vitro, antioxidant methods were applied to evaluate the antioxidant capacity of three extracts: wort extract, freeze-dried pomegranate peels extract (PPE-FD), and natural pomegranate peels (PPE-N). Punicalagin (A + B) and ellagic acid were determined in PPE-FD, PPE-N, and active films by UHPLC-DAD. New PLA-based active packaging with PPE-FD (PLA/3PPE) and pomegranate peels (PLA/3PP) were developed, and their chemical, mechanical, and barrier properties were evaluated. Moreover, the effectiveness of the new film was carried out through the study of lipid oxidation state and microbial contamination of two high-fat content foodstuffs, almonds and beef meat. PPE-FD presented high antioxidant capacity and high content in total phenolics and flavonoid compounds. The PLA/3PPE and PLA/3PP prevented the lipid oxidation of meat and presented antimicrobial activity against Staphylococcus aureus. The addition of the PPE-FD and the pomegranate peels to the PLA did not affect the morphology of the polymer. Although both PPE-FD and pomegranate peels presented punicalagin (A + B) and ellagic acid, only ellagic acid was identified and quantified in the active PLA. Active PLA films were not effective in delaying the lipid oxidation of almonds, but they showed to be significantly effective in delaying the lipid oxidation of beef meat and reducing the microbial growth in this food matrix over time.
Sandra Mariño-Cortegoso, Mariamelia Stanzione, Mariana A. Andrade, Cristina Restuccia, Ana Rodríguez-Bernaldo de Quirós, Giovanna G. Buonocore, Cássia H. Barbosa, Fernanda Vilarinho, Ana Sanches Silva, Fernando Ramos,et al.
Elsevier BV
Dalila M. Vieira, Mariana A. Andrade, Fernanda Vilarinho, Ana Sanches Silva, Pedro V. Rodrigues, M. Cidalia R. Castro, and Ana V. Machado
Elsevier BV
Mariana Andrade, Regiane Ribeiro-Santos, and Ana Sanches Silva
Springer International Publishing
Cássia H. Barbosa, Mariana A. Andrade, Raquel Séndon, Ana Sanches Silva, Fernando Ramos, Fernanda Vilarinho, Khaoula Khwaldia, and Letricia Barbosa-Pereira
MDPI AG
Fruit by-products have a low economic value and have proven biological activities, such as antioxidant capacity due to the presence of active compounds. The main objective of this study was to obtain and determine the antioxidant capacity, through DPPH radical assay and β-carotene bleaching assay, of three food grade extracts from apple, lemon, and orange industrial by-products. Furthermore, the extracts were characterized by ultra-high performance liquid chromatography coupled to mass spectrometry (UHPLC-MS/MS). LC with diode array detector (LC-DAD) was used for the quantification of the main polyphenols. Lemon extract presented the highest inhibition percentage of DPPH radical (51.7%) and the highest total phenolics content (43.4 mg GAE/g) from the by-products studied. Orange by-product was that with the higher number of polyphenols while lemon extract was that with the highest content of individual phenolics. The by-product obtained from the lemon was that with higher amounts of hydroxycinnamic acids (407 µg/g of by-product), mainly chlorogenic acid (386.7 µg/g), followed by the apple by-product (128.0 µg/g of by-product), which showed higher amounts of rosmarinic and chlorogenic acids. These industrial by-products have great potential as a source of natural antioxidants to be used directly as food additives or to be incorporated in packaging to produce active food packaging.
Mariana A. Andrade, Cássia H. Barbosa, Victor G. L. Souza, Isabel M. Coelhoso, João Reboleira, Susana Bernardino, Rui Ganhão, Susana Mendes, Ana Luísa Fernando, Fernanda Vilarinho,et al.
MDPI AG
Algae and seaweeds are used in cookery since the beginnings of human civilization, particularly in several Asian cultures. Phenolic compounds are secondary metabolites produced by aquatic and terrestrial plants for their natural defense against external stimuli, which possess powerful antimicrobial and antioxidant properties that can be very important for the food industry. The main objective of this study was to develop a whey protein concentrate active coating, incorporated with a Fucus vesiculosus extract in order to delay the lipid oxidation of chicken breasts. Ten hydroethanolic extracts from F. vesiculosus were obtained and their antioxidant capacity was evaluated through two antioxidant activity assays: the DPPH radical scavenging activity and β-carotene bleaching assay. The total content in phenolics compounds was also determined by Folin-Ciocalteu method. The chosen extract was the one obtained from the freeze-dried F. vesiculosus using 75% (v/v) ethanol as extraction solvent. The extract was successfully incorporated into a whey protein film and successfully strengthened the thickness, tensile strength, and elastic modulus. The active film also was able to inhibit the chicken breasts lipid oxidation for 25 days of storage.
Mariana A. Andrade, Lucíllia Rabelo de Oliveira Torres, Ana Sanches Silva, Cássia H. Barbosa, Fernanda Vilarinho, Fernando Ramos, Ana Rodriguez Bernaldo de Quirós, Khaoula Khwaldia, and Raquel Sendón
Springer Science and Business Media LLC
Many food formulations use fruits as their main component generating, in most cases, a large portion of fruits by-products which are generally considered as food waste. These by-products, due to its varied composition of active compounds, must be discarded in a responsible and ecological manner by the food industries, which can increase the final cost of the food formulation. The compounds present in this by-products can be useful to the food industry due to their antioxidant and antimicrobial activities and, its reuse is important to establish a circular economy in the food industry. In this study, the antioxidant potential of ethanolic extracts of fruit by-products was evaluated. Also, the principal phenolic compounds of these by-products were determined by HPLC–DAD and HPLC–ESI–MS/MS. The formulation 1 (F1) of juice by-products was composed by the by-products of the juice prepared with ginger and apple (50:50, w/w) and the formulation 2 (F2) of juice by-products was made up of the by-products of the juice prepared with apple, carrot, beet and ginger (50:29:20:1, w/w). The extracts obtained from the freeze-dried by-products presented higher antioxidant capacity and higher amounts of phenolic compounds, namely flavonoids, that the extracts obtained from the fresh by-products. Also, the extracts obtained from F1 presented a higher antioxidant capacity than the extracts from F2, mostly due to its high content in ginger. The obtained results from the different assays are in agreement among them and indicate that the F1 extract is the most suitable candidate to be applied to food applications and, active food packaging due to its high antioxidant capacity.
João Reboleira, Rui Ganhão, Susana Mendes, Pedro Adão, Mariana Andrade, Fernanda Vilarinho, Ana Sanches-Silva, Dora Sousa, Artur Mateus, and Susana Bernardino
MDPI AG
Incorporation of antioxidant agents in edible films and packages often relies in the usage of essential oils and other concentrated hydrophobic liquids, with reliable increases in antimicrobial and antioxidant activities of the overall composite, but with less desirable synthetic sources and extraction methods. Hydroethanolic extracts of commercially-available red macroalgae Gracilaria gracilis were evaluated for their antioxidant potential and phenolic content, as part of the selection of algal biomass for the enrichment of thermoplastic film coatings. The extracts were obtained through use of solid-liquid extractions, over which yield, DPPH radical reduction capacity, total phenolic content, and FRAP activity assays were measured. Solid-to-liquid ratio, extraction time, and ethanol percentages were selected as independent variables, and response surface methodology (RSM) was then used to estimate the effect of each extraction condition on the tested bioactivities. These extracts were electrospun into polypropylene films and the antioxidant activity of these coatings was measured. Similar bioactivities were measured for both 100% ethanolic and aqueous extracts, revealing high viability in the application of both for antioxidant coating purposes, though activity losses as a result of the electrospinning process were above 60% in all cases.
Adriana Guerreiro, Mariana A. Andrade, Carina Menezes, Fernanda Vilarinho, and Elsa Dias
MDPI AG
Antioxidant compounds from cyanobacteria may constitute a natural alternative to current synthetic antioxidants, which contain preservatives and suspected toxicity. In this work, we evaluate the antioxidant potential of cyanobacterial strains of distinct species/genus isolated from freshwater (n = 6), soil (n = 1) and wastewater (n = 1) environments. Lyophilized biomass obtained from in-vitro cultures of those strains was extracted with ethanol and methanol. The antioxidant potential was evaluated by chemical (DPPH scavenging method, β-carotene bleaching assay, determination of total phenolic and total flavonoid compounds) and biological (H2O2-exposed HEK293T cell line model) approach. Some strains showed high yields of antioxidant activity by the DPPH assay (up to 10.7% IP/20.7 TE μg/mL) and by the β-carotene bleaching assay (up to 828.94 AAC), as well as significant content in phenolic (123.16 mg EAG/g DW) and flavonoid (900.60 mg EQR/g DW) compounds. Normalization of data in a “per cell” or “per cell volume” base might facilitate the comparison between strains. Additionally, most of the cyanobacterial extracts conferred some degree of protection to HEK293T cells against the H2O2-induced cytotoxicity. Freshwater Aphanizomenon gracile (LMECYA 009) and Aphanizomenon flos-aquae (LMECYA 088), terrestrial Nostoc (LMECYA 291) and wastewater Planktothrix mougeotii (LEGE 06224) seem to be promising strains for further investigation on cyanobacteria antioxidant potential.
Cássia H. Barbosa, Mariana A. Andrade, Fernanda Vilarinho, Isabel Castanheira, Ana Luísa Fernando, Monica Rosa Loizzo, and Ana Sanches Silva
MDPI AG
Cardoon, Cynara cardunculus L., is a perennial plant whose flowers are used as vegetal rennet in cheese making. Cardoon is native from the Mediterranean area and is commonly used in the preparation of salads and soup dishes. Nowadays, cardoon is also being exploited for the production of energy, generating large amount of wastes, mainly leaves. These wastes are rich in bioactive compounds with important health benefits. The aim of this review is to highlight the main properties of cardoon leaves according to the current research and to explore its potential uses in different sectors, namely the food industry. Cardoon leaves are recognized to have potential health benefits. In fact, some studies indicated that cardoon leaves could have diuretic, hepato-protective, choleretic, hypocholesterolemic, anti-carcinogenic, and antibacterial properties. Most of these properties are due to excellent polyphenol profiles, with interesting antioxidant and antimicrobial activities. These findings indicate that cardoon leaves can have new potential uses in different sectors, such as cosmetics and the food industry; in particular, they can be used for the preparation of extracts to incorporate into active food packaging. In the future, these new uses of cardoon leaves will allow for zero waste of this crop.
João Reboleira, Pedro Adão, Sara F. C. Guerreiro, Juliana R. Dias, Rui Ganhão, Susana Mendes, Mariana Andrade, Fernanda Vilarinho, Ana Sanches-Silva, Artur Mateus,et al.
MDPI AG
Aqueous extracts of commercially available red macroalgae Porphyra dioica were integrated as inner coatings of food-grade polypropylene (PP) films through use of electrospinning and electrospraying technologies. Two coating formulations (A = 5 wt% P. dioica extract and 7.5 wt% polyvinyl alcohol (PVA); B = 1 wt% P. dioica extract, 1 wt% PVA, and 17% gelatine) were evaluated as to their capacity to delay spoilage of minced chicken breasts, through monitoring of microbial growth (total mesophile aerobic colony counts), colour stability, lipid oxidation (thiobarbituric acid reactive substances (TBARS)), and sensory analysis over a 4-day refrigerated storage. Scanning electron microscopy (SEM) imaging revealed an increased nanofiber and nanoparticle density on extract-enriched fibers, without compromise to their morphology or the homogeneity of the coatings. Total microbial counts on coating B samples was significantly (p < 0.001) reduced compared to uncoated plastic wraps. The coated samples also exhibited fewer colour degradation, though the coatings did not differ substantially from uncoated plastic wrap. Sensory analysis test subjects successfully distinguished the raw samples based on their treatment and gave a positive approval rating (66.7%) to the extract-enriched coatings when asked about edibility post storage.
Mariana A. Andrade, Vasco Lima, Ana Sanches Silva, Fernanda Vilarinho, Maria Conceição Castilho, Khaoula Khwaldia, and Fernando Ramos
Elsevier BV
Abstract Background About one-third of the world's food production is lost or wasted every year. Food waste is when foods, that are still good for human consumption, are thrown away by retailers or consumers, representing, according to FAO, 40% of food losses in developed countries. Frequently fruits reach the consumer in formulations such as juices and pastes instead of their whole form. The by-products of these formulations possess some powerful biological activities, making them potential sources of bioactive compounds. Scope and approach This paper carries out an exhaustive review of the scientific literature, on the main active compounds of some fruits by-products and their biological activities, assessing their potential uses and risks for human health. Key findings and conclusions The potential application of fruits by-products is assessed in the paper. The extraction processes, in their majority, are simple and resort to eco-friendly solvents such as ethanol or water. Pomegranate and grape seed extracts present high antioxidant and antimicrobial activity, which makes them excellent candidates to be used as natural additives or active compounds in the food and food packaging industries.
Mariana A. Andrade, Regiane Ribeiro-Santos, Manuela Guerra, and Ana Sanches-Silva
MDPI AG
Active packaging aims to prolong food’s shelf-life by directly interacting with the packaged food. This type of packaging is characterized by having the active agent incorporated into the package polymer, such as antioxidant additives, that will gradually migrate from the package polymer to the packed food and, consequently, delay food’s natural lipid oxidation. In this study, the efficiency of an active whey protein film incorporated with a rosemary extract on retarding the lipid oxidation of salami slices was evaluated. The lipid oxidation of the salami was measured by the thiobarbituric acid reactive substances (TBARS) assay and hexanal monitorization. Also, a sensory analysis on the salami packaged for 60 and 90 days was performed. The active film was able to delay the salami’s lipid oxidation for, at least, 30 days. The samples packaged with the active film revealed a bitter taste related to the rosemary extract and a bit sweet from the WP and the glycerol.
Frederico V. R. Castro, Mariana A. Andrade, Ana Sanches Silva, Maria Fátima Vaz, and Fernanda Vilarinho
MDPI AG
Active packaging is becoming progressively more significant as a response to the dynamic changes in current consumer demand and market tendencies. Active packaging is projected to interact directly with the packaged food or with the headspace within the package with the aim of maintaining or extending product quality and shelf-life. Aiming for sustainability, the potential application as biodegradable films of whey protein concentrate (WPC) was evaluated. Aromatic plant’s extracts present high antioxidant properties, representing an alternative for synthetic food additives. The main objective of this study was to verify the effectiveness of an edible WPC film incorporated with a plant-based extract on retarding the lipid oxidation of fresh salmon. Green tea extract (GTE) was chosen to be incorporated into the active film. Fresh salmon was packaged with the control film (WPC) and with active film (WPC–GTE). The oxidation level of non-packaged samples and packaged samples were tested for different storage times. Four methods were applied to evaluate lipid oxidation state of fresh salmon: peroxide value, p-anisidine value, thiobarbituric acid reactive substances (TBARS) assay, and monitoring of hexanal. The results obtained in this study indicate that the whey protein active film was successfully produced, and it was effective in delaying lipid oxidation of fresh salmon samples until the 14th day of storage.
Cristiana Martins, Fernanda Vilarinho, Ana Sanches Silva, Mariana Andrade, Ana V. Machado, M. Conceição Castilho, Arsénio Sá, Américo Cunha, M. Fátima Vaz, and Fernando Ramos
Elsevier BV
Abstract A new antioxidant active packaging film has been developed based on polylactic acid (PLA) in which green tea extract (GTE) has been immobilized by extrusion. Two GTE concentrations were tested, 1% (w/w) and 2% (w/w). Four GT samples were compared regarding their antioxidant capacity (by DPPH radical scavenging method and β-carotene bleaching method), total phenolics content (TPC) and total flavonoids content (TFC). The commercial GTE presented with highest antioxidant capacity by the DPPH radical assay (EC50 = 0.12 ± 0.00 mg/mL) and the highest TPC (416 ± 9.95 mg gallic acid equivalents (GAE)/g extract) and it was selected to be incorporated in the active film. Films were evaluated regarding their mechanical properties (e.g. tensile strength decreased 12% with the incorporation of GTE in the PLA matrix and strain at break increased 9.6 and 36% with the addition of 1 and 2% of GTE) and water vapour transmission rates (water-vapour barrier properties improved with the addition of higher amounts of GTE). The study of the effectiveness of PLA/GTE films against lipid oxidation was performed by the following methods: peroxide value, p-anisidine value, thiobarbituric acid reactive substances (TBARS) assay and hexanal monitoring, after packaging smoked salmon slices during different storage times (0, 7, 15, 30, 45 and 60 days). The results showed that the incorporation of GTE in the PLA films protects the smoked salmon from lipid oxidation in the different storage times tested. However, additional studies should be performed to better understand the GTE mechanism of action as the results suggest a pro-oxidant effect of PLA/GTE 2% after 60 days of storage and to evaluate the potential antimicrobial activity of active films.
Mariana A. Andrade, Regiane Ribeiro-Santos, M. Conceição Costa Bonito, Margarida Saraiva, and Ana Sanches-Silva
Elsevier BV
Abstract Active packaging is designed to interact with foods by releasing active components with biological properties, allowing the extension of foods shelf-life, being aromatic plants a source of active compounds. The main goal of this research was to develop a biodegradable whey protein based film, incorporated with an aromatic plant extract. Ethanolic extracts from rosemary and thyme were obtained from three commercial brands. The DPPH• scavenging activity assay showed that the rosemary extracts presented the highest antioxidant capacity. Thyme acetone extract had the highest antioxidant activity in the β-carotene bleaching assay. Three different mixtures of rosemary and thyme extracts with the highest antioxidant capacity showed a lower antioxidant capacity than the single extracts. The content of carnosic acid, carnosol and rosmarinic acid was determined in the three rosemary extracts, having the extract from the brand C shown the highest phenolics content. The extract showed antimicrobial activity against Staphylococcus aureus, Listeria monocytogenes and Clostridium perfringens. For the active film, 1% of the rosemary extract was incorporated into the whey protein film. The film presented antimicrobial activity against L. monocytogenes and S. aureus.
Regiane Ribeiro-Santos, Nathália Ramos de Melo, Mariana Andrade, Gabriela Azevedo, Ana Vera Machado, Denise Carvalho-Costa, and Ana Sanches-Silva
Wiley
Brazilian Federal Agency for Support and
Evaluation of Graduate Education (CAPES).;
National Council for Scientific Research
(CNPq); Carlos Chagas Filho Foundation for
Research Support of the State of Rio de
Janeiro (FAPERJ); National Institute of Health
Dr Ricardo Jorge, Grant/Award Number:
2012DAN807; National Council for Scientific
Research; Carlos Chagas Filho Foundation for
Research Support of the State of Rio de
Janeiro; National Institute of Health Dr
Ricardo Jorge, I.P., Grant/Award Number:
2012DAN807
Fernanda Vilarinho, Mariana Andrade, Giovanna G. Buonocore, Mariamelia Stanzione, M. Fátima Vaz, and Ana Sanches Silva
Elsevier BV
Abstract One of the most detrimental processes in fatty foodstuffs is lipid oxidation, which occurs during production and storage, and influences food composition and safety. Polylactic acid (PLA), a commercially available biopolymer, is biodegradable thermoplastic aliphatic polyester derived from renewable resources. Polymer layered silicate (PLS) nanocomposites have shown potential for enhancing physical, chemical, and mechanical properties of both conventional materials and biopolymers. In the present work nanocomposite films were prepared by incorporating unmodified montmorillonite clay (Cloisite® Na+) in the PLA. Moreover, the lipid oxidation status of a processed meat product packaged with a film incorporating this nanocomposite was evaluated. In line with this, hexanal, Thiobarbituric Acid Reactive Substances (TBARS) and p-anisidine value were monitored after packaging salami during different storage times (15, 30, 60 and 90 days). The results of this study showed that the presence of montmorillonite (MMT) in the polymer film can reduce the lipid oxidation of processed meat products, extending their shelf life and, thus, suggesting that the new film is a potential good alternative to conventional bioplastics.