Filipa Rego Pinto
@ipleiria.pt
MARE- Polytechnic of Leiria
Polytechenic of Leiria
EDUCATION
(2017) PhD in Evironmental Engineering - ISA_UL
(2011) Master in Food Engineering -ISA_UTL
(2009) Food Engineering - ESTM_IPL
Scopus Publications
Scholar Citations
Scholar h-index
Scholar i10-index
Scopus Publications
Alice Martins, Filipa R Pinto, Sónia Barroso, Tatiana Pereira, Teresa Mouga, Clélia Afonso, Marta V Freitas, Susete Pinteus, Rui Pedrosa, and Maria M Gil
MyJove Corporation
The interest in seaweeds as an abundant feedstock to obtain valuable and multitarget bioactive ingredients is continuously growing. In this work, we explore the potential of Gracilaria gracilis, an edible red seaweed cultivated worldwide for its commercial interest as a source of agar and other ingredients for cosmetic, pharmacological, food, and feed applications. G. gracilis growth conditions were optimized through vegetative propagation and sporulation while manipulating the physicochemical conditions to achieve a large biomass stock. Green extraction methodologies with ethanol and water were performed over the seaweed biomass. The bioactive potential of extracts was assessed through a set of in vitro assays concerning their cytotoxicity, antioxidant, and antimicrobial properties. Additionally, dried seaweed biomass was incorporated into pasta formulations to increase food's nutritional value. Pigments extracted from G. gracilis have also been incorporated into yogurt as a natural colorant, and their stability was evaluated. Both products were submitted to the appreciation of a semi-trained sensorial panel aiming to achieve the best final formulation before reaching the market. Results support the versatility of G. gracilis whether it is applied as a whole biomass, extracts and/or pigments. Through implementing several optimized protocols, this work allows the development of products with the potential to profit the food, cosmetic, and aquaculture markets, promoting environmental sustainability and a blue circular economy. Moreover, and in line with a biorefinery approach, the residual seaweed biomass will be used as biostimulant for plant growth or converted to carbon materials to be used in water purification of the in-house aquaculture systems of MARE-Polytechnic of Leiria, Portugal.
Wilson D. Fernandes, Filipa R. Pinto, Sónia Barroso, and Maria M. Gil
MDPI AG
What consumers choose when purchasing food is of most importance to promote sustainability. The consumption of more sustainable foods should be stimulated, for example, by using more sustainable ingredients and by consumer education. Therefore, an innovative and highly nutritious vegan burger with seaweed (VBS) was developed using sustainable ingredients, such as pulses—grass pea (Lathyrus sativus L.) and chickpea (Cicer arietinum L.)—and the seaweed Dulse (Palmaria palmata L.) from aquaculture. VBS was analysed for its physico-chemical and nutritional characteristics, including antioxidant activity (DPPH, TPC) and fatty acid and mineral element profiles. Shelf life and consumer acceptability were determined. The VBS was shown to be a source of protein (8.01 ± 0.14% fresh weight (FW)), fibre (5.75% FW), and mineral elements, such as P, Fe, rich in Mg, Mn, and Cu, while having low sodium content. Moreover, it presents a low sugar content. Furthermore, no antioxidant activity was detected. The pasteurised and vacuum-packed product had a shelf life of 90 days and was well accepted by consumers (64.0% acceptance). It may be concluded that an innovative VBS, nutritionally rich and with a shelf life of 90 days, was developed and well accepted by consumers, which is a good addition to a rich and diverse diet.
Ana M. Duarte, Frederica Silva, Susana Mendes, Filipa R. Pinto, Sónia Barroso, Elisabete Silva, Ana Neves, Vera Sequeira, Maria Filomena Magalhães, Rui Rebelo,et al.
Wiley
Filipa R. Pinto, Ana M. Duarte, Frederica Silva, Sonia Barroso, Susana Mendes, Edgar Pinto, Agostinho Almeida, Vera Sequeira, Ana Rita Vieira, Leonel Serrano Gordo,et al.
Elsevier BV
Frederica Silva, Ana M. Duarte, Susana Mendes, Patrícia Borges, Elisabete Magalhães, Filipa R. Pinto, Sónia Barroso, Ana Neves, Vera Sequeira, Ana Rita Vieira,et al.
MDPI AG
We live in a world of limited biological resources and ecosystems, which are essential to feed people. Consequently, diversifying target species and considering full exploitation are essential for fishery sustainability. The present study focuses on the valorization of three low commercial value fish species (blue jack mackerel, Trachurus picturatus; black seabream, Spondyliosoma cantharus; and piper gurnard, Trigla lyra) and of two unexploited species (comber, Serranus cabrilla and boarfish, Capros aper) through the development of marine-based food products with added value. A preliminary inquiry with 155 consumers from Região de Lisboa e Vale do Tejo (Center of Portugal) was conducted to assess fish consumption, the applicability of fish product innovation, and the importance of valorizing discarded fish. Five products (black seabream ceviche, smoked blue jack mackerel pâté, dehydrated piper gurnard, fried boarfish, and comber pastries) were developed and investigated for their sensory characteristics and consumer liking by hedonic tests to 90 consumers. The most important descriptors were identified for each product (texture, flavor, color, and appearance). Comber pastries had the highest purchase intention (88%), followed by black seabream ceviche (85%) and blue jack mackerel pâté (76%). Sensory evaluations showed a clear tendency of consumers to accept reformulated products, with the introduction of the low-value and unexploited species under study.
Frederica Silva, Ana M. Duarte, Susana Mendes, Elisabete Magalhães, Filipa R. Pinto, Sónia Barroso, Ana Neves, Vera Sequeira, Ana Rita Vieira, Leonel Gordo,et al.
MDPI AG
Overfishing is increasing over time, and according to FAO (Food and Agriculture Organization), about one third of the world’s fish stocks are now overfished. Thus, diversifying the target species is essential for fisheries sustainability contributing to improve resource-efficient processes. Non-target species can be valuable resources for the development of new food products. However, those species are scarcely studied, and it is of high importance to trace their seasonal sensory profile as a first step towards their valorisation. Therefore, in this study, seasonal influence on sensory properties of five low commercial value or unexploited fish species, namely Trachurus picturatus (blue jack mackerel), Spondyliosoma cantharus (black seabream), Trigla lyra (piper gurnard), Serranus cabrilla (comber) and Capros aper (boarfish), was assessed in order to identify the most favourable season for catching each species. Fish samples were assessed by a panel of 16 semi-trained assessors for sensory attributes previously identified. The evaluation takes place every 2 months. Statistical differences were reported between attributes and seasons for all species, except for T. lyra, which did not present any difference in its sensory attributes throughout the year.
Ana M. Duarte, Frederica Silva, Filipa R. Pinto, Sónia Barroso, and Maria Manuel Gil
MDPI AG
Fish is a very perishable food and therefore several storage strategies need to be employed to increase its shelf-life, guaranteeing its safety and quality from catch to consumption. Despite the advances in modern fish storage technologies, chilling and freezing are still the most common preservation methods used onboard. The present review aims to summarize strategies to increase the shelf-life of fresh (chilled) and frozen fish, as whole, gutted, or fillet, involving the assessment of different traditional cooling and freezing conditions of different fish species caught in different locations. Although there are other factors that influence the fish shelf-life, such as the fish species and the stress suffered during catch, storage time and temperature and the amount of ice are some of the most important. In addition, the way that fish is stored (whole, fillet, or gutted) also contributes to the final quality of the product. In most studies, whole chilled and frozen fish present longer shelf-life than those preserved as gutted and filleted. However, it should be noted that other factors related to the organism, capture method, and transport to the preparation/processing industry should be considered for shelf-life extension.
Frederica Silva, Ana M. Duarte, Susana Mendes, Filipa R. Pinto, Sónia Barroso, Rui Ganhão, and Maria M. Gil
Wiley
Filipa R. Pinto, Miguel P. Mourato, Joana R. Sales, David Fangueiro, and Luísa Louro Martins
Informa UK Limited
ABSTRACT In this work the effect of the addition of different amounts of cattle slurry (CS) to a Cd contaminated soil, was studied regarding its effect in spinach plants. Two levels of Cd contamination (2 and 10 mg/kg) and three levels of CS addition were evaluated (2.5, 5 and 10 g CS/100 g soil). Spinach was shown to be a tolerant species, able to accumulate relatively high amounts of Cd (up to 367.7 mg/kg in the leaves), exceeding the limits established by European regulations for leaf vegetables. The addition of 2.5 and 5 g CS/100 g to soil containing 2 mg/kg Cd did not reduce the uptake of this metal but allowed the plants to grow as much as the control. The addition of 10 g CS/100 g lead to a reduced Cd uptake but also to a lower plant growth compared to the lower CS levels. The combined effects of Cd and CS changed element content in the plant, but without causing severe toxicity or deficiency effects.
Miguel Mourato, Filipa Pinto, Inês Moreira, Joana Sales, Inês Leitão, and Luisa Louro Martins
Elsevier
Filipa R. Pinto, Miguel P. Mourato, Joana R. Sales, Inês Neto Moreira, and Luisa Louro Martins
Informa UK Limited
ABSTRACT In this work we studied the effect of cadmium (Cd) (25 μM), in spinach plants (Spinacea oleracea) growing in nutrient solution, for 1, 2 and 7 days. Spinach growing in the contaminated solution showed a decrease in biomass, chlorophyll content and an increase in malondialdehyde (MDA) content, showing that photosynthetic apparatus was affected and lipid peroxidation occurred. The main defence mechanisms against the induced oxidative stress were the activation of catalase, glutathione reductase and guaiacol peroxidase. Glutathione reductase activity suggests that glutathione is involved in the response against Cd toxicity. The uptake of zinc (Zn), potassium (K), iron (Fe) and copper (Cu) was affected, mainly at the higher exposition times. Spinach leaves showed no signs of toxicity and looked healthy although containing up to 35 mg kg−1 dry weight (DW) of Cd. This can present a food security issue as there is no visible indication of the high amounts of Cd in the edible parts of the plant.
Miguel Mourato, Inês Moreira, Inês Leitão, Filipa Pinto, Joana Sales, and Luisa Martins
MDPI AG
Several species from the Brassica genus are very important agricultural crops in different parts of the world and are also known to be heavy metal accumulators. There have been a large number of studies regarding the tolerance, uptake and defense mechanism in several of these species, notably Brassica juncea and B. napus, against the stress induced by heavy metals. Numerous studies have also been published about the capacity of these species to be used for phytoremediation purposes but with mixed results. This review will focus on the latest developments in the study of the uptake capacity, oxidative damage and biochemical and physiological tolerance and defense mechanisms to heavy metal toxicity on six economically important species: B. juncea, B. napus, B. oleracea, B. carinata, B. rapa and B. nigra.