Use of Chlorella vulgaris Lipidic Extracts in the Development of Healthier Pastry Products with Reduced Fat Contents Tatiana Pereira, Sónia Barroso, Paula Teixeira, M. Rosário Domingues, Tatiana Maurício, et al. Foods, 2024 Pastry products constitute a significant segment of the food market. However, the high amount of fat used in their production poses a challenge when competing for the attention of modern consumers, who are more conscious of the health problems associated with the consumption of high-fat products. With this in mind, the main objective of this study is the reduction of the total fat and saturated fat contents of two bakery products, brioche-type bread and rice cake, by partial substitution of the main fat source with Chlorella vulgaris lipid extracts obtained through non-thermal high-pressure extraction (HPE). A reduction of 3% in the fat content of the brioche and a reduction of 11.4% in the total fat content of the rice cake were observed when the microalgae extracts were used to replace 10% of the margarine used in the brioche and 20% of the sunflower oil used in the rice cake. This substitution resulted in fat-reduced bakery products with similar physicochemical and nutritional properties to the full-fat controls. A triangle test demonstrated that no differences were perceived for the fat-reduced brioche, while in the rice cake, only slightly perceptible differences were detected. Moreover, brioche and rice cake containing the extract presented values of 1.22 ± 0.27 and 1.29 ± 0.39 mg GAE/g of total phenolic compounds, respectively. DPPH and FRAP activities were also quantified in 0.95 ± 0.38 and 1.83 ± 0.27 µmol AAE/g for brioche with extract and 1.10 ± 0.61 and 1.39 ± 0.39 µmol AAE/g for the rice cake with extract, respectively. The products were microbially stable for at least four days at room temperature. This study demonstrates the potential of using HPE microalgal lipid extracts as fat substitutes in bakery products.
Application of microalgae as natural colorant for pastry and confectionary products Tatiana Pereira, Sónia Barroso, Filipa R. Pinto, Frederica Silva, Paula Teixeira, et al. Food Science and Nutrition, 2024 Modern consumers demand the replacement of synthetic colorants with natural alternatives. Microalgae can serve as an alternative source for these colorants since they hold significant amounts of pigments. This study aimed to evaluate the potential of using microalgae biomass and extracts as natural colorants for pastry and confectionary products. The application of different biomass and levels of Chlorella vulgaris (White, Honey, and a mixture of both) was evaluated in brioche‐type breads as egg substitute to confer the typical yellow coloration to the product. A mixture of 1% Chlorella vulgaris (White: Honey [1:1]) showed potential as egg substitute, having minimal impact on the physical–chemical, microbiological, nutritional, and sensory characteristics of the products. Hydroalcoholic Tetraselmis chuii extracts were applied in fondant at a concentration of 0.05%, providing a green coloration with minimal impact on the quality of the product. This study supported the potential of using microalgae, biomass, and extracts, as alternative natural colorants in pastry and confectionary products.
Linseed and xanthan gum in algae pasta: textural, sensory and antioxidant characteristics Catarina D. Freire, Filipa R. Pinto, Daniela Almeida, Maria M. Gil International Journal of Food Science and Technology, 2024 SummaryAlgae and field crops can innovate and improve pasta; however, incorporation of high‐fibre materials can weaken the protein‐starch matrix. This study's aim was to verify how ratios of xanthan gum (XG) and linseed flour (LF) would influence physical, sensory attributes and bioactivity of pasta supplemented with algae. Fucus vesiculosus and Chlorella vulgaris were incorporated into durum wheat along with LF or XG. Samples were evaluated for optimal cooking time (OCT), cooking loss, colour variation, texture profile analysis (TPA), sensory evaluation, total phenolic content and antioxidant activity. XG increased cooking time and cooking loss. The phenolic content and antioxidant activity were highest in samples with LF. TPA showed texture is influenced by incorporation of algae. Sensory analysis showed that LF‐enriched pasta had better acceptance. Observations in biochemical composition and physical parameters revealed the potential to formulate dry or fresh pasta with a better nutritional content.
Valorisation of food waste through 3D printing: A sustainable approach to food production T Pereira, FR Pinto, S Barroso, L Oliveira, AC Pinheiro, AA Vicente, ... LWT, 119279 , 2026 2026
Advances in biocoatings for paper and cardboard food packaging F Morgado, R Conceição, S Barroso, FR Pinto, MM Gil, PJ Novo, N Alves, ... Progress in Organic Coatings 208, 109491 , 2025 2025 Citations: 4
Effect of Incorporating Phlorotannin-Enriched Extracts of Fucus Spiralis into Homogenized Preparations of Fresh Salmon Patties During Storages B Almeida, S Barroso, FR Pinto, S Mendes, MM Gil International Conference on Water Energy Food and Sustainability, 71-80 , 2025 2025
Challenges and Optimization Opportunities in Overall Migration Testing of Recycled Plastic for Food Packaging CD Freire, S Barroso, C Lopes, MM Gil, FR Pinto International Conference on Water Energy Food and Sustainability, 125-134 , 2025 2025
Evaluation of Copper and Iron Accumulation in Ulva spp. During Short-Term Exposure C Lopes, CD Freire, VF cio, S Barroso, MP Mourato, LL Martins, MM Gil, ... International Conference on Water Energy Food and Sustainability, 53-62 , 2025 2025
Is it Possible to Adapt the Mediterranean Diet to Young People’s Lifestyle? B do Carmo, FR Pinto, S Barroso, S Mendes, C Mora, A Cavalieri, ... International Conference on Water Energy Food and Sustainability, 43-52 , 2025 2025
Use of Chlorella vulgaris Lipidic Extracts in the Development of Healthier Pastry Products with Reduced Fat Contents T Pereira, S Barroso, P Teixeira, MR Domingues, T Maurício, S Mendes, ... Foods 13 (23), 3913 , 2024 2024 Citations: 3
Application of microalgae as natural colorant for pastry and confectionary products T Pereira, S Barroso, FR Pinto, F Silva, P Teixeira, S Mendes, MM Gil Food Science & Nutrition 12 (11), 9479-9492 , 2024 2024 Citations: 7
Advancing Circular Economy: Assessing Compound Migration in Recycled PE for Food Packaging C Freire, F Pinto, S Barroso, M Gil MDPI , 2024 2024
Linseed and xanthan gum in algae pasta: Textural, sensory and antioxidant characteristics CD Freire, FR Pinto, D Almeida, MM Gil International Journal of Food Science and Technology 59 (8), 5477-5489 , 2024 2024 Citations: 4
Extraction of Antioxidants from Brown Macroalgae Fucus spiralis A Horta, AM Duarte, S Barroso, FR Pinto, S Mendes, V Lima, JA Saraiva, ... Molecules 29 (10), 2271 , 2024 2024 Citations: 6
PRÁTICAS DO TRABALHO DOCENTE UNIVERSITÁRIO COMO PRÁTICAS SOCIAIS INCLUSIVAS JS SILVA, F SILVA, FR PINTO CONTEXTUS–REVISTA CONTEMPORÂNEA DE ECONOMIA E GESTÃO Учредители: Revista … , 2024 2024
Valorization of the Red Seaweed Gracilaria gracilis Through a Biorefinery Approach A Martins, FR Pinto, S Barroso, T Pereira, T Mouga, C Afonso, MV Freitas, ... JoVE (Journal of Visualized Experiments), e65923 , 2023 2023 Citations: 6
Algae for Innovative and Healthy Kids Pasta FR Pinto, C Freire, D Belen, M Gil MDPI , 2023 2023
Development, characterisation, and consumer acceptance of an innovative vegan burger with seaweed WD Fernandes, FR Pinto, S Barroso, MM Gil Sustainability 15 (14), 10869 , 2023 2023 Citations: 13
BiVO 4 -Based Magnetic Heterostructures as Photocatalysts for Degradation of Antibiotics in Water AC Estrada, F Pinto, CB Lopes, T Trindade Materials Proceedings 14 (1), 49 , 2023 2023 Citations: 3
Práticas STEAM na promoção da criatividade e do relacionamento interpessoal F Pinto, I Silva, Y Freitas, A Simões, FML Martins 2023 Citations: 5
IMOBILIZAÇÃO DE PEROXIDASE DE RAIZ FORTE POR APRISIONAMENTO E LIGAÇÃO COVALENTE EM SUPORTE HÍBRIDO DE ALGINATO-PECTINA E ALGINATO-PECTINA-AMIDO Química e tecnologia: avanços que moldam o mundo contemporâneo 2, https … , 2023 2023
Seasonal study of the nutritional composition of unexploited and low commercial value fish species from the Portuguese coast AM Duarte, F Silva, S Mendes, FR Pinto, S Barroso, E Silva, A Neves, ... Food Science & Nutrition 10 (10), 3368-3379 , 2022 2022 Citations: 18
Annual variations in the mineral element content of five fish species from the Portuguese coast FR Pinto, AM Duarte, F Silva, S Barroso, S Mendes, E Pinto, A Almeida, ... Food Research International 158, 111482 , 2022 2022 Citations: 31
MOST CITED SCHOLAR PUBLICATIONS
Effect of Heavy Metals in Plants of the Genus Brassica MP Mourato, IN Moreira, I Leitão, FR Pinto, JR Sales, L Louro Martins International journal of molecular sciences 16 (8), 17975-17998 , 2015 2015 Citations: 359
Effects of sitagliptin treatment on dysmetabolism, inflammation, and oxidative stress in an animal model of type 2 diabetes (ZDF rat) L Ferreira, E Teixeira-de-Lemos, F Pinto, B Parada, C Mega, H Vala, ... Mediators of inflammation 2010 (1), 592760 , 2010 2010 Citations: 309
Quality assessment of chilled and frozen fish—mini review AM Duarte, F Silva, FR Pinto, S Barroso, MM Gil Foods 9 (12), 1739 , 2020 2020 Citations: 196
The effect of Cd stress in mineral nutrient uptake in plants M Mourato, F Pinto, I Moreira, J Sales, I Leitão, LL Martins Cadmium toxicity and tolerance in plants, 327-348 , 2019 2019 Citations: 62
CATA vs. FCP for a rapid descriptive analysis in sensory characterization of fish F Silva, AM Duarte, S Mendes, FR Pinto, S Barroso, R Ganhao, MM Gil Journal of Sensory Studies 35 (6), e12605 , 2020 2020 Citations: 42
Oxidative stress response in spinach plants induced by cadmium FR Pinto, MP Mourato, JR Sales, IN Moreira, LL Martins Journal of Plant Nutrition 40 (2), 268-276 , 2017 2017 Citations: 33
Annual variations in the mineral element content of five fish species from the Portuguese coast FR Pinto, AM Duarte, F Silva, S Barroso, S Mendes, E Pinto, A Almeida, ... Food Research International 158, 111482 , 2022 2022 Citations: 31
Adding value to bycatch fish species captured in the Portuguese coast—development of new food products F Silva, AM Duarte, S Mendes, P Borges, E Magalhães, FR Pinto, ... Foods 10 (1), 68 , 2020 2020 Citations: 24
The circular economy solution to ocean sustainability: Innovative approaches for the blue economy S Barroso, FR Pinto, A Silva, FG Silva, AM Duarte, MM Gil Research Anthology on Ecosystem Conservation and Preserving Biodiversity … , 2022 2022 Citations: 22
Seasonal study of the nutritional composition of unexploited and low commercial value fish species from the Portuguese coast AM Duarte, F Silva, S Mendes, FR Pinto, S Barroso, E Silva, A Neves, ... Food Science & Nutrition 10 (10), 3368-3379 , 2022 2022 Citations: 18
Quality assessment of chilled and frozen fish: mini review. Foods, 9 (12), 1739 AM Duarte, F Silva, FR Pinto, S Barroso, MM Gil DOI , 2020 2020 Citations: 18
Development, characterisation, and consumer acceptance of an innovative vegan burger with seaweed WD Fernandes, FR Pinto, S Barroso, MM Gil Sustainability 15 (14), 10869 , 2023 2023 Citations: 13
Antioxidative response of plants to oxidative stress induced by cadmium LL Martins, R Reis, I Moreira, F Pinto, J Sales, M Mourato Mirza Hasanuzzaman and Masayuki Fujita , 2013 2013 Citations: 11
Seasonal sensory evaluation of low commercial value or unexploited fish species from the Portuguese coast F Silva, AM Duarte, S Mendes, E Magalhães, FR Pinto, S Barroso, ... Foods 9 (12), 1880 , 2020 2020 Citations: 8
Effect of cattle slurry on the growth of spinach plants in Cd-contaminated soil FR Pinto, MP Mourato, JR Sales, D Fangueiro, LL Martins Communications in Soil Science and Plant Analysis 51 (10), 1370-1381 , 2020 2020 Citations: 8
Application of microalgae as natural colorant for pastry and confectionary products T Pereira, S Barroso, FR Pinto, F Silva, P Teixeira, S Mendes, MM Gil Food Science & Nutrition 12 (11), 9479-9492 , 2024 2024 Citations: 7
Extraction of Antioxidants from Brown Macroalgae Fucus spiralis A Horta, AM Duarte, S Barroso, FR Pinto, S Mendes, V Lima, JA Saraiva, ... Molecules 29 (10), 2271 , 2024 2024 Citations: 6
Valorization of the Red Seaweed Gracilaria gracilis Through a Biorefinery Approach A Martins, FR Pinto, S Barroso, T Pereira, T Mouga, C Afonso, MV Freitas, ... JoVE (Journal of Visualized Experiments), e65923 , 2023 2023 Citations: 6
Práticas STEAM na promoção da criatividade e do relacionamento interpessoal F Pinto, I Silva, Y Freitas, A Simões, FML Martins 2023 Citations: 5
Phase transition sequence in the chiral compound 10FHBBBM7* studied by Raman scattering YI Yuzyuk, S Sarmento, PS Carvalho, A Almeida, F Pinto, MR Chaves, ... Liquid crystals 26 (12), 1805-1811 , 1999 1999 Citations: 5
