TY  - JOUR
AU  - Vieira, Dalila M.
AU  - Pereira, Carla
AU  - Calhelha, Ricardo C.
AU  - Barros, Lillian
AU  - Petrović, Jovana
AU  - Soković, Marina
AU  - Barreiro, Maria Filomena
AU  - Ferreira, Isabel C.F.R.
AU  - Castro, Maria Cidalia R.
AU  - Rodrigues, Pedro V.
AU  - Machado, Ana Vera
PY  - 2022
UR  - https://onlinelibrary.wiley.com/doi/10.1002/fft2.141
UR  - http://radar.ibiss.bg.ac.rs/handle/123456789/5435
AB  - Natural extracts have been used in several traditional medicine applications and culinary purposes. Their biological properties (antioxidant and antimicrobial) are due to the presence of several active aromatic compounds. Herein, different natural extracts were evaluated, namely structural and thermal characterization and biological activity, in its natural form and incorporated into a polymeric matrix, to assess their effective potential as additives for active food packaging. While rosemary presented the highest thermal stability with a degradation starting at 327°C, lemon balm extract was the less stable (180°C). Regarding the thiobarbituric acid assay, all extracts presented antioxidant activity, in oxidative hemolysis inhibition; anise, cinnamon, and clove extract did not present any action. Overall, the results demonstrated that leaves (rosemary and green tea) and the rhizome (curcumin) are the plant parts with the best performance. Therefore, extracts from aromatic plants are promising natural additives that can be incorporated into polymeric matrices to produce active food packaging film, increasing products shelf-life.
PB  - Hoboken: Wiley
T2  - Food Frontiers
T1  - Evaluation of plant extracts as an efficient source of additives for active food packaging
IS  - 3
VL  - 3
DO  - 10.1002/fft2.141
SP  - 480
EP  - 488
ER  - 

@article{
author = "Vieira, Dalila M. and Pereira, Carla and Calhelha, Ricardo C. and Barros, Lillian and Petrović, Jovana and Soković, Marina and Barreiro, Maria Filomena and Ferreira, Isabel C.F.R. and Castro, Maria Cidalia R. and Rodrigues, Pedro V. and Machado, Ana Vera",
year = "2022",
abstract = "Natural extracts have been used in several traditional medicine applications and culinary purposes. Their biological properties (antioxidant and antimicrobial) are due to the presence of several active aromatic compounds. Herein, different natural extracts were evaluated, namely structural and thermal characterization and biological activity, in its natural form and incorporated into a polymeric matrix, to assess their effective potential as additives for active food packaging. While rosemary presented the highest thermal stability with a degradation starting at 327°C, lemon balm extract was the less stable (180°C). Regarding the thiobarbituric acid assay, all extracts presented antioxidant activity, in oxidative hemolysis inhibition; anise, cinnamon, and clove extract did not present any action. Overall, the results demonstrated that leaves (rosemary and green tea) and the rhizome (curcumin) are the plant parts with the best performance. Therefore, extracts from aromatic plants are promising natural additives that can be incorporated into polymeric matrices to produce active food packaging film, increasing products shelf-life.",
publisher = "Hoboken: Wiley",
journal = "Food Frontiers",
title = "Evaluation of plant extracts as an efficient source of additives for active food packaging",
number = "3",
volume = "3",
doi = "10.1002/fft2.141",
pages = "480-488"
}

Vieira, D. M., Pereira, C., Calhelha, R. C., Barros, L., Petrović, J., Soković, M., Barreiro, M. F., Ferreira, I. C.F.R., Castro, M. C. R., Rodrigues, P. V.,& Machado, A. V.. (2022). Evaluation of plant extracts as an efficient source of additives for active food packaging. in Food Frontiers
Hoboken: Wiley., 3(3), 480-488.
https://doi.org/10.1002/fft2.141

Vieira DM, Pereira C, Calhelha RC, Barros L, Petrović J, Soković M, Barreiro MF, Ferreira IC, Castro MCR, Rodrigues PV, Machado AV. Evaluation of plant extracts as an efficient source of additives for active food packaging. in Food Frontiers. 2022;3(3):480-488.
doi:10.1002/fft2.141 .

Vieira, Dalila M., Pereira, Carla, Calhelha, Ricardo C., Barros, Lillian, Petrović, Jovana, Soković, Marina, Barreiro, Maria Filomena, Ferreira, Isabel C.F.R., Castro, Maria Cidalia R., Rodrigues, Pedro V., Machado, Ana Vera, "Evaluation of plant extracts as an efficient source of additives for active food packaging" in Food Frontiers, 3, no. 3 (2022):480-488,
https://doi.org/10.1002/fft2.141 . .

TY  - JOUR
AU  - Vega, Erika N.
AU  - Molina, Adriana K.
AU  - Pereira, Carla
AU  - Dias, Maria Inês
AU  - Heleno, Sandrina A.
AU  - Rodrigues, Paula
AU  - Fernandes, Isabel P.
AU  - Barreiro, Maria Filomena
AU  - Stojković, Dejan
AU  - Soković, Marina
AU  - Carocho, Marcio
AU  - Barreira, João C. M.
AU  - Ferreira, Isabel C. F. R.
AU  - Barros, Lillian
PY  - 2021
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/4345
AB  - Given the importance of colour in the general acceptance or rejection of a product, the use of colorants is a widespread practice, particularly in the food industry. At the same time, with the increasing consumers’ awareness of the health effects that some artificial colorants can exert, there is a growing tendency to prioritize foodstuffs containing natural additives. In this work, Morus nigra L. and Rubus fruticosus L. fruit juices were characterized in terms of anthocyanins, organic acids, free sugars, and tocopherols, as also regarding their bioactive properties. Given their richness in anthocyanins, this study also aimed to prepare different solid colouring formulations by the spray-drying technique, using as stabilizers maltodextrin and arabic gum. Six free sugars and two organic acids were detected in the fruit juices, as well as the four tocopherol isoforms. Two cyanidin derivatives were found in M. nigra (cyanidin-3-O-glucoside and cyanidin-O-rhamnoside) and other four in R. fruticosus (cyanidin-O-hexoside, cyanidin-3-O-glucoside, cyanidin-O-pentoside, and cyanidin-3-O-dioxaloilglucoside). The developed colouring formulations revealed a good stability over time, in terms of anthocyanin concentration and colour parameters, and revealed to be safe for consumption, either concerning their low microbial load and lack of cytotoxicity. Thus, they represent a promising natural alternative to the massively used artificial colorants.
PB  - Basel: MDPI
T2  - Plants
T1  - Anthocyanins from rubus fruticosus l. And morus nigra l. applied as food colorants: A natural alternative
IS  - 6
VL  - 10
DO  - 10.3390/plants10061181
SP  - 1181
ER  - 

@article{
author = "Vega, Erika N. and Molina, Adriana K. and Pereira, Carla and Dias, Maria Inês and Heleno, Sandrina A. and Rodrigues, Paula and Fernandes, Isabel P. and Barreiro, Maria Filomena and Stojković, Dejan and Soković, Marina and Carocho, Marcio and Barreira, João C. M. and Ferreira, Isabel C. F. R. and Barros, Lillian",
year = "2021",
abstract = "Given the importance of colour in the general acceptance or rejection of a product, the use of colorants is a widespread practice, particularly in the food industry. At the same time, with the increasing consumers’ awareness of the health effects that some artificial colorants can exert, there is a growing tendency to prioritize foodstuffs containing natural additives. In this work, Morus nigra L. and Rubus fruticosus L. fruit juices were characterized in terms of anthocyanins, organic acids, free sugars, and tocopherols, as also regarding their bioactive properties. Given their richness in anthocyanins, this study also aimed to prepare different solid colouring formulations by the spray-drying technique, using as stabilizers maltodextrin and arabic gum. Six free sugars and two organic acids were detected in the fruit juices, as well as the four tocopherol isoforms. Two cyanidin derivatives were found in M. nigra (cyanidin-3-O-glucoside and cyanidin-O-rhamnoside) and other four in R. fruticosus (cyanidin-O-hexoside, cyanidin-3-O-glucoside, cyanidin-O-pentoside, and cyanidin-3-O-dioxaloilglucoside). The developed colouring formulations revealed a good stability over time, in terms of anthocyanin concentration and colour parameters, and revealed to be safe for consumption, either concerning their low microbial load and lack of cytotoxicity. Thus, they represent a promising natural alternative to the massively used artificial colorants.",
publisher = "Basel: MDPI",
journal = "Plants",
title = "Anthocyanins from rubus fruticosus l. And morus nigra l. applied as food colorants: A natural alternative",
number = "6",
volume = "10",
doi = "10.3390/plants10061181",
pages = "1181"
}

Vega, E. N., Molina, A. K., Pereira, C., Dias, M. I., Heleno, S. A., Rodrigues, P., Fernandes, I. P., Barreiro, M. F., Stojković, D., Soković, M., Carocho, M., Barreira, J. C. M., Ferreira, I. C. F. R.,& Barros, L.. (2021). Anthocyanins from rubus fruticosus l. And morus nigra l. applied as food colorants: A natural alternative. in Plants
Basel: MDPI., 10(6), 1181.
https://doi.org/10.3390/plants10061181

Vega EN, Molina AK, Pereira C, Dias MI, Heleno SA, Rodrigues P, Fernandes IP, Barreiro MF, Stojković D, Soković M, Carocho M, Barreira JCM, Ferreira ICFR, Barros L. Anthocyanins from rubus fruticosus l. And morus nigra l. applied as food colorants: A natural alternative. in Plants. 2021;10(6):1181.
doi:10.3390/plants10061181 .

Vega, Erika N., Molina, Adriana K., Pereira, Carla, Dias, Maria Inês, Heleno, Sandrina A., Rodrigues, Paula, Fernandes, Isabel P., Barreiro, Maria Filomena, Stojković, Dejan, Soković, Marina, Carocho, Marcio, Barreira, João C. M., Ferreira, Isabel C. F. R., Barros, Lillian, "Anthocyanins from rubus fruticosus l. And morus nigra l. applied as food colorants: A natural alternative" in Plants, 10, no. 6 (2021):1181,
https://doi.org/10.3390/plants10061181 . .

TY  - JOUR
AU  - Molina, Adriana K.
AU  - Vega, Erika N.
AU  - Pereira, Carla
AU  - Dias, Maria Inês
AU  - Heleno, Sandrina A.
AU  - Rodrigues, Paula
AU  - Fernandes, Isabel P.
AU  - Barreiro, Maria Filomena
AU  - Kostić, Marina
AU  - Soković, Marina
AU  - Barreira, João C M
AU  - Barros, Lillian
AU  - Ferreira, Isabel C F R
PY  - 2019
UR  - https://www.mdpi.com/2076-3921/8/9/394
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3489
AB  - Lonicera caerulea L. (haskap) berries are widely known for their richness in anthocyanins. In this study, such fruits were assessed for their nutritional and chemical composition, but also as sources of anthocyanins with great colouring properties to be applied in foodstuff. Haskap presented high levels of water, four free sugars (mainly fructose and glucose), five organic acids (mainly citric, malic, and quinic), α- and γ-tocopherol, twenty fatty acids (with prevalence of linoleic acid), and eight phenolic compounds, among which six were anthocyanins (mainly cyanidin-3-O-glucoside). The extract presented great antioxidant properties, evaluated through TBARS and OxHLIA assays, as well as antimicrobial capacity against six bacteria and six fungi. Two colourants were obtained by spray-drying haskap juice with maltodextrin and a mixture of maltodextrin and arabic gum. These formulations were stable over 12 weeks of storage at room and refrigerated temperature, without significant variations in colour parameters and in anthocyanins concentration. They were considered safe for consumption once neither microbial contamination nor cytotoxicity in non-tumour cells were detected. The results obtained allow for the consideration of haskap as a promising source of colourants to be applied not only in the food industry, but also in other fields that rely on artificial colourants.
T2  - Antioxidants (Basel, Switzerland)
T2  - Antioxidants (Basel, Switzerland)
T1  - Promising Antioxidant and Antimicrobial Food Colourants from Lonicera caerulea L. var. Kamtschatica.
IS  - 9
VL  - 8
DO  - 10.3390/antiox8090394
SP  - 394
ER  - 

@article{
author = "Molina, Adriana K. and Vega, Erika N. and Pereira, Carla and Dias, Maria Inês and Heleno, Sandrina A. and Rodrigues, Paula and Fernandes, Isabel P. and Barreiro, Maria Filomena and Kostić, Marina and Soković, Marina and Barreira, João C M and Barros, Lillian and Ferreira, Isabel C F R",
year = "2019",
abstract = "Lonicera caerulea L. (haskap) berries are widely known for their richness in anthocyanins. In this study, such fruits were assessed for their nutritional and chemical composition, but also as sources of anthocyanins with great colouring properties to be applied in foodstuff. Haskap presented high levels of water, four free sugars (mainly fructose and glucose), five organic acids (mainly citric, malic, and quinic), α- and γ-tocopherol, twenty fatty acids (with prevalence of linoleic acid), and eight phenolic compounds, among which six were anthocyanins (mainly cyanidin-3-O-glucoside). The extract presented great antioxidant properties, evaluated through TBARS and OxHLIA assays, as well as antimicrobial capacity against six bacteria and six fungi. Two colourants were obtained by spray-drying haskap juice with maltodextrin and a mixture of maltodextrin and arabic gum. These formulations were stable over 12 weeks of storage at room and refrigerated temperature, without significant variations in colour parameters and in anthocyanins concentration. They were considered safe for consumption once neither microbial contamination nor cytotoxicity in non-tumour cells were detected. The results obtained allow for the consideration of haskap as a promising source of colourants to be applied not only in the food industry, but also in other fields that rely on artificial colourants.",
journal = "Antioxidants (Basel, Switzerland), Antioxidants (Basel, Switzerland)",
title = "Promising Antioxidant and Antimicrobial Food Colourants from Lonicera caerulea L. var. Kamtschatica.",
number = "9",
volume = "8",
doi = "10.3390/antiox8090394",
pages = "394"
}

Molina, A. K., Vega, E. N., Pereira, C., Dias, M. I., Heleno, S. A., Rodrigues, P., Fernandes, I. P., Barreiro, M. F., Kostić, M., Soković, M., Barreira, J. C. M., Barros, L.,& Ferreira, I. C. F. R.. (2019). Promising Antioxidant and Antimicrobial Food Colourants from Lonicera caerulea L. var. Kamtschatica.. in Antioxidants (Basel, Switzerland), 8(9), 394.
https://doi.org/10.3390/antiox8090394

Molina AK, Vega EN, Pereira C, Dias MI, Heleno SA, Rodrigues P, Fernandes IP, Barreiro MF, Kostić M, Soković M, Barreira JCM, Barros L, Ferreira ICFR. Promising Antioxidant and Antimicrobial Food Colourants from Lonicera caerulea L. var. Kamtschatica.. in Antioxidants (Basel, Switzerland). 2019;8(9):394.
doi:10.3390/antiox8090394 .

Molina, Adriana K., Vega, Erika N., Pereira, Carla, Dias, Maria Inês, Heleno, Sandrina A., Rodrigues, Paula, Fernandes, Isabel P., Barreiro, Maria Filomena, Kostić, Marina, Soković, Marina, Barreira, João C M, Barros, Lillian, Ferreira, Isabel C F R, "Promising Antioxidant and Antimicrobial Food Colourants from Lonicera caerulea L. var. Kamtschatica." in Antioxidants (Basel, Switzerland), 8, no. 9 (2019):394,
https://doi.org/10.3390/antiox8090394 . .