TY  - JOUR
AU  - Ueda, Jonata M.
AU  - Pedrosa, Mariana C.
AU  - Fernandes, Filipa A.
AU  - Rodrigues, Paula
AU  - Melgar, Bruno
AU  - Dias, Maria Inês
AU  - Pinela, José
AU  - Calhelha, Ricardo C.
AU  - Ivanov, Marija
AU  - Soković, Marina
AU  - Heleno, Sandrina A.
AU  - Carocho, Márcio
AU  - Ineu, Rafael P.
AU  - Ferreira, Isabel C. F. R.
AU  - Barros, Lillian
PY  - 2021
UR  - https://www.mdpi.com/2304-8158/10/3/676
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/4211
AB  - In the present work, sage (Salvia officinalis L.) and basil (Ocimum basilicum L.) were exploited for their preservative purposes, as viable alternatives to artificial ones. The ultrasound-assisted extraction (UAE) of bioactive compounds was pre-optimized using factorial screening analysis, prior to applying response surface methodology (RSM). The obtained extracts were characterized in terms of phenolic compounds by high-performance liquid chromatography coupled to photodiode array detector and mass spectrometer HPLC-DAD-ESI/MS and bioactivities, namely the antioxidant, antimicrobial and cytotoxic potential. In addition, the most promising extracts were incorporated into yogurts, that were further screened for nutritional and physico-chemical properties and microbial load, over a shelf life of 14 days. According to the obtained results, the solvent percentage is the most relevant factor for obtaining rosmarinic acid-rich extract, followed by the extraction time and ultrasonic power. For the antioxidant and antimicrobial activity, sage showed the best result for both analysis and none of the two plant extracts were hepatotoxic. Finally, both extracts did not show changes in the physicochemical and nutritional characteristics of the yogurts and did not interfere with the growth of lactic acid bacteria, an important microorganism during yogurt fermentation. These results highlight the high potential of sage and basil as natural preservatives.
PB  - MDPI AG
T2  - Foods
T1  - Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts
IS  - 3
VL  - 10
DO  - 10.3390/foods10030676
SP  - 676
ER  - 

@article{
author = "Ueda, Jonata M. and Pedrosa, Mariana C. and Fernandes, Filipa A. and Rodrigues, Paula and Melgar, Bruno and Dias, Maria Inês and Pinela, José and Calhelha, Ricardo C. and Ivanov, Marija and Soković, Marina and Heleno, Sandrina A. and Carocho, Márcio and Ineu, Rafael P. and Ferreira, Isabel C. F. R. and Barros, Lillian",
year = "2021",
abstract = "In the present work, sage (Salvia officinalis L.) and basil (Ocimum basilicum L.) were exploited for their preservative purposes, as viable alternatives to artificial ones. The ultrasound-assisted extraction (UAE) of bioactive compounds was pre-optimized using factorial screening analysis, prior to applying response surface methodology (RSM). The obtained extracts were characterized in terms of phenolic compounds by high-performance liquid chromatography coupled to photodiode array detector and mass spectrometer HPLC-DAD-ESI/MS and bioactivities, namely the antioxidant, antimicrobial and cytotoxic potential. In addition, the most promising extracts were incorporated into yogurts, that were further screened for nutritional and physico-chemical properties and microbial load, over a shelf life of 14 days. According to the obtained results, the solvent percentage is the most relevant factor for obtaining rosmarinic acid-rich extract, followed by the extraction time and ultrasonic power. For the antioxidant and antimicrobial activity, sage showed the best result for both analysis and none of the two plant extracts were hepatotoxic. Finally, both extracts did not show changes in the physicochemical and nutritional characteristics of the yogurts and did not interfere with the growth of lactic acid bacteria, an important microorganism during yogurt fermentation. These results highlight the high potential of sage and basil as natural preservatives.",
publisher = "MDPI AG",
journal = "Foods",
title = "Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts",
number = "3",
volume = "10",
doi = "10.3390/foods10030676",
pages = "676"
}

Ueda, J. M., Pedrosa, M. C., Fernandes, F. A., Rodrigues, P., Melgar, B., Dias, M. I., Pinela, J., Calhelha, R. C., Ivanov, M., Soković, M., Heleno, S. A., Carocho, M., Ineu, R. P., Ferreira, I. C. F. R.,& Barros, L.. (2021). Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts. in Foods
MDPI AG., 10(3), 676.
https://doi.org/10.3390/foods10030676

Ueda JM, Pedrosa MC, Fernandes FA, Rodrigues P, Melgar B, Dias MI, Pinela J, Calhelha RC, Ivanov M, Soković M, Heleno SA, Carocho M, Ineu RP, Ferreira ICFR, Barros L. Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts. in Foods. 2021;10(3):676.
doi:10.3390/foods10030676 .

Ueda, Jonata M., Pedrosa, Mariana C., Fernandes, Filipa A., Rodrigues, Paula, Melgar, Bruno, Dias, Maria Inês, Pinela, José, Calhelha, Ricardo C., Ivanov, Marija, Soković, Marina, Heleno, Sandrina A., Carocho, Márcio, Ineu, Rafael P., Ferreira, Isabel C. F. R., Barros, Lillian, "Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts" in Foods, 10, no. 3 (2021):676,
https://doi.org/10.3390/foods10030676 . .

TY  - JOUR
AU  - Pedrosa, Mariana C.
AU  - Ueda, Jonata M.
AU  - Melgar, Bruno
AU  - Dias, Maria Inês
AU  - Pinela, José
AU  - Calhelha, Ricardo C.
AU  - Ivanov, Marija
AU  - Soković, Marina
AU  - Heleno, Sandrina
AU  - Silva, Aline Bruna da
AU  - Carocho, Márcio
AU  - Ferreira, Isabel C. F. R.
AU  - Barros, Lillian
PY  - 2021
UR  - https://www.mdpi.com/2304-8158/10/1/165
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/4177
AB  - Muffins are snacks made from flour and chocolate and preserved with synthetic additives. Following consumer trends, the search for natural food additives has gained traction. Plants such as rosemary, lemon balm, and oregano were analyzed following an optimization of ultrasound assisted extraction, screened for their antioxidant and antimicrobial activity and incorporated in chocolate muffins, comparing them to synthetic preservatives over the course of 8 days. The nutritional profile, organic and fatty acids, soluble sugars, texture profile, external color and digital imaging of the muffin pores were analyzed. Slight changes were sought for the muffins incorporated with the natural extracts. By means of linear discriminant analysis, rosemary extract was considered the most promising extract to preserve the muffins due to its similarity to potassium sorbate, showing no changes in the muffins it was incorporated in, although it showed a lower amount of phenolic compounds when compared to lemon balm.
PB  - MDPI AG
T2  - Foods
T1  - Preservation of Chocolate Muffins with Lemon Balm, Oregano, and Rosemary Extracts
IS  - 1
VL  - 10
DO  - 10.3390/foods10010165
SP  - 165
ER  - 

@article{
author = "Pedrosa, Mariana C. and Ueda, Jonata M. and Melgar, Bruno and Dias, Maria Inês and Pinela, José and Calhelha, Ricardo C. and Ivanov, Marija and Soković, Marina and Heleno, Sandrina and Silva, Aline Bruna da and Carocho, Márcio and Ferreira, Isabel C. F. R. and Barros, Lillian",
year = "2021",
abstract = "Muffins are snacks made from flour and chocolate and preserved with synthetic additives. Following consumer trends, the search for natural food additives has gained traction. Plants such as rosemary, lemon balm, and oregano were analyzed following an optimization of ultrasound assisted extraction, screened for their antioxidant and antimicrobial activity and incorporated in chocolate muffins, comparing them to synthetic preservatives over the course of 8 days. The nutritional profile, organic and fatty acids, soluble sugars, texture profile, external color and digital imaging of the muffin pores were analyzed. Slight changes were sought for the muffins incorporated with the natural extracts. By means of linear discriminant analysis, rosemary extract was considered the most promising extract to preserve the muffins due to its similarity to potassium sorbate, showing no changes in the muffins it was incorporated in, although it showed a lower amount of phenolic compounds when compared to lemon balm.",
publisher = "MDPI AG",
journal = "Foods",
title = "Preservation of Chocolate Muffins with Lemon Balm, Oregano, and Rosemary Extracts",
number = "1",
volume = "10",
doi = "10.3390/foods10010165",
pages = "165"
}

Pedrosa, M. C., Ueda, J. M., Melgar, B., Dias, M. I., Pinela, J., Calhelha, R. C., Ivanov, M., Soković, M., Heleno, S., Silva, A. B. d., Carocho, M., Ferreira, I. C. F. R.,& Barros, L.. (2021). Preservation of Chocolate Muffins with Lemon Balm, Oregano, and Rosemary Extracts. in Foods
MDPI AG., 10(1), 165.
https://doi.org/10.3390/foods10010165

Pedrosa MC, Ueda JM, Melgar B, Dias MI, Pinela J, Calhelha RC, Ivanov M, Soković M, Heleno S, Silva ABD, Carocho M, Ferreira ICFR, Barros L. Preservation of Chocolate Muffins with Lemon Balm, Oregano, and Rosemary Extracts. in Foods. 2021;10(1):165.
doi:10.3390/foods10010165 .

Pedrosa, Mariana C., Ueda, Jonata M., Melgar, Bruno, Dias, Maria Inês, Pinela, José, Calhelha, Ricardo C., Ivanov, Marija, Soković, Marina, Heleno, Sandrina, Silva, Aline Bruna da, Carocho, Márcio, Ferreira, Isabel C. F. R., Barros, Lillian, "Preservation of Chocolate Muffins with Lemon Balm, Oregano, and Rosemary Extracts" in Foods, 10, no. 1 (2021):165,
https://doi.org/10.3390/foods10010165 . .

TY  - JOUR
AU  - Silva, Gabriel F. Pantuzza
AU  - Pereira, Eliana
AU  - Melgar, Bruno
AU  - Stojković, Dejan
AU  - Soković, Marina
AU  - Calhelha, Ricardo C.
AU  - Pereira, Carla
AU  - Abreu, Rui M. V.
AU  - Ferreira, Isabel C. F. R.
AU  - Barros, Lillian
PY  - 2021
UR  - https://www.mdpi.com/2076-3417/11/1/151
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/4094
AB  - Consumers are very concerned with following a healthy diet, along with some precautions that may influence environmental impact. Solanum melongena L. is one of the most consumed vegetables due to its excellent nutritional value and antioxidant action. Associated with its high consumption, considerable amounts of agro-food wastes are produced. This work targets the valorization of this matrix, through the use of its bio-residues to study the obtention of coloring pigments, applying innovative technologies. Its nutritional value, chemical composition, and bioactive potential were evaluated, and the ultrasound-assisted extraction to obtain coloring pigments of high industrial interest was optimized. Considering the results, low contents of fat and carbohydrates and energy value were evident, as well as the presence of compounds of interest (free sugars, organic acids, unsaturated fatty acids, and phenolic acids). In addition, the antioxidant and antimicrobial potential was detected. Response surface methodology was performed to optimize the extraction of natural pigments, showing a concentration of 11.9 mg/g of anthocyanins/g of extract, applying optimal conditions of time, solvent, and solid/liquid ratio of 0.5 min, 68.2% (v/v) and 5 g/L, respectively. S. melongena proved to be a good source of bioactive compounds and natural pigments, which can generate great interest in the food industry.
PB  - MDPI AG
T2  - Applied Sciences
T1  - Eggplant Fruit (Solanum melongena L.) and Bio-Residues as a Source of Nutrients, Bioactive Compounds, and Food Colorants, Using Innovative Food Technologies
IS  - 1
VL  - 11
DO  - 10.3390/app11010151
SP  - 151
ER  - 

@article{
author = "Silva, Gabriel F. Pantuzza and Pereira, Eliana and Melgar, Bruno and Stojković, Dejan and Soković, Marina and Calhelha, Ricardo C. and Pereira, Carla and Abreu, Rui M. V. and Ferreira, Isabel C. F. R. and Barros, Lillian",
year = "2021",
abstract = "Consumers are very concerned with following a healthy diet, along with some precautions that may influence environmental impact. Solanum melongena L. is one of the most consumed vegetables due to its excellent nutritional value and antioxidant action. Associated with its high consumption, considerable amounts of agro-food wastes are produced. This work targets the valorization of this matrix, through the use of its bio-residues to study the obtention of coloring pigments, applying innovative technologies. Its nutritional value, chemical composition, and bioactive potential were evaluated, and the ultrasound-assisted extraction to obtain coloring pigments of high industrial interest was optimized. Considering the results, low contents of fat and carbohydrates and energy value were evident, as well as the presence of compounds of interest (free sugars, organic acids, unsaturated fatty acids, and phenolic acids). In addition, the antioxidant and antimicrobial potential was detected. Response surface methodology was performed to optimize the extraction of natural pigments, showing a concentration of 11.9 mg/g of anthocyanins/g of extract, applying optimal conditions of time, solvent, and solid/liquid ratio of 0.5 min, 68.2% (v/v) and 5 g/L, respectively. S. melongena proved to be a good source of bioactive compounds and natural pigments, which can generate great interest in the food industry.",
publisher = "MDPI AG",
journal = "Applied Sciences",
title = "Eggplant Fruit (Solanum melongena L.) and Bio-Residues as a Source of Nutrients, Bioactive Compounds, and Food Colorants, Using Innovative Food Technologies",
number = "1",
volume = "11",
doi = "10.3390/app11010151",
pages = "151"
}

Silva, G. F. P., Pereira, E., Melgar, B., Stojković, D., Soković, M., Calhelha, R. C., Pereira, C., Abreu, R. M. V., Ferreira, I. C. F. R.,& Barros, L.. (2021). Eggplant Fruit (Solanum melongena L.) and Bio-Residues as a Source of Nutrients, Bioactive Compounds, and Food Colorants, Using Innovative Food Technologies. in Applied Sciences
MDPI AG., 11(1), 151.
https://doi.org/10.3390/app11010151

Silva GFP, Pereira E, Melgar B, Stojković D, Soković M, Calhelha RC, Pereira C, Abreu RMV, Ferreira ICFR, Barros L. Eggplant Fruit (Solanum melongena L.) and Bio-Residues as a Source of Nutrients, Bioactive Compounds, and Food Colorants, Using Innovative Food Technologies. in Applied Sciences. 2021;11(1):151.
doi:10.3390/app11010151 .

Silva, Gabriel F. Pantuzza, Pereira, Eliana, Melgar, Bruno, Stojković, Dejan, Soković, Marina, Calhelha, Ricardo C., Pereira, Carla, Abreu, Rui M. V., Ferreira, Isabel C. F. R., Barros, Lillian, "Eggplant Fruit (Solanum melongena L.) and Bio-Residues as a Source of Nutrients, Bioactive Compounds, and Food Colorants, Using Innovative Food Technologies" in Applied Sciences, 11, no. 1 (2021):151,
https://doi.org/10.3390/app11010151 . .

TY  - JOUR
AU  - Melgar, Bruno
AU  - Dias, Maria Inês
AU  - Ćirić, Ana
AU  - Soković, Marina
AU  - Garcia-Castello, Esperanza M.
AU  - Rodriguez-Lopez, Antonio D.
AU  - Barros, Lillian
AU  - Ferreira, Isabel C.R.F.
PY  - 2018
UR  - http://linkinghub.elsevier.com/retrieve/pii/S0926669017307082
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2890
AB  - Avocado (Persea americana Mill.) is a worldwide consumed fruit, with great interest for cosmetic and pharmaceutical industries; however, 30% of avocado fruits are bio-wastes (peels and kernels), converting them into a potential source of bioactive compounds, such as phenolic compounds. Therefore, the hydroethanolic extracts of peels and kernels of Persea america Mill. var. Hass were analysed regarding their individual phenolic profile by HPLC-DAD/ESI–MS and correlated with their antioxidant, antimicrobial and cytotoxic activities. Avocado by-products presented a very distinct phenolic profile, presenting higher concentration in peels (227.9 mg/g of extract for total phenolic content), mainly in (epi)catechin derivatives (175 mg/g of extract), followed by chlorogenic derivatives (42.9 mg/g of extract). In this study hydrophilic and lipophilic antioxidant assays were performed together for the first time in P. americana by-products, and although kernels showed a great antioxidant potential (EC50 values ranging from 18.1 to 276 μg/mL), peels presented the highest potential (EC50 ranging from 11.7 to 152 μg/mL), mainly due to the presence of phenolic compounds, and an overall better performance in the antibacterial assays. Further studies needs to be conducted to better understand the correlation between the presence of phenolic compounds and bioactivities, however, the main objective is to implement these biocompounds in different products and industries, due to results obtained, P. americana peels could be a great alternative in the substitution of synthetic antioxidants.
T2  - Industrial Crops and Products
T1  - Bioactive characterization of Persea americana Mill. by-products: A rich source of inherent antioxidants
VL  - 111
DO  - 10.1016/j.indcrop.2017.10.024
SP  - 212
EP  - 218
ER  - 

@article{
author = "Melgar, Bruno and Dias, Maria Inês and Ćirić, Ana and Soković, Marina and Garcia-Castello, Esperanza M. and Rodriguez-Lopez, Antonio D. and Barros, Lillian and Ferreira, Isabel C.R.F.",
year = "2018",
abstract = "Avocado (Persea americana Mill.) is a worldwide consumed fruit, with great interest for cosmetic and pharmaceutical industries; however, 30% of avocado fruits are bio-wastes (peels and kernels), converting them into a potential source of bioactive compounds, such as phenolic compounds. Therefore, the hydroethanolic extracts of peels and kernels of Persea america Mill. var. Hass were analysed regarding their individual phenolic profile by HPLC-DAD/ESI–MS and correlated with their antioxidant, antimicrobial and cytotoxic activities. Avocado by-products presented a very distinct phenolic profile, presenting higher concentration in peels (227.9 mg/g of extract for total phenolic content), mainly in (epi)catechin derivatives (175 mg/g of extract), followed by chlorogenic derivatives (42.9 mg/g of extract). In this study hydrophilic and lipophilic antioxidant assays were performed together for the first time in P. americana by-products, and although kernels showed a great antioxidant potential (EC50 values ranging from 18.1 to 276 μg/mL), peels presented the highest potential (EC50 ranging from 11.7 to 152 μg/mL), mainly due to the presence of phenolic compounds, and an overall better performance in the antibacterial assays. Further studies needs to be conducted to better understand the correlation between the presence of phenolic compounds and bioactivities, however, the main objective is to implement these biocompounds in different products and industries, due to results obtained, P. americana peels could be a great alternative in the substitution of synthetic antioxidants.",
journal = "Industrial Crops and Products",
title = "Bioactive characterization of Persea americana Mill. by-products: A rich source of inherent antioxidants",
volume = "111",
doi = "10.1016/j.indcrop.2017.10.024",
pages = "212-218"
}

Melgar, B., Dias, M. I., Ćirić, A., Soković, M., Garcia-Castello, E. M., Rodriguez-Lopez, A. D., Barros, L.,& Ferreira, I. C.R.F.. (2018). Bioactive characterization of Persea americana Mill. by-products: A rich source of inherent antioxidants. in Industrial Crops and Products, 111, 212-218.
https://doi.org/10.1016/j.indcrop.2017.10.024

Melgar B, Dias MI, Ćirić A, Soković M, Garcia-Castello EM, Rodriguez-Lopez AD, Barros L, Ferreira IC. Bioactive characterization of Persea americana Mill. by-products: A rich source of inherent antioxidants. in Industrial Crops and Products. 2018;111:212-218.
doi:10.1016/j.indcrop.2017.10.024 .

Melgar, Bruno, Dias, Maria Inês, Ćirić, Ana, Soković, Marina, Garcia-Castello, Esperanza M., Rodriguez-Lopez, Antonio D., Barros, Lillian, Ferreira, Isabel C.R.F., "Bioactive characterization of Persea americana Mill. by-products: A rich source of inherent antioxidants" in Industrial Crops and Products, 111 (2018):212-218,
https://doi.org/10.1016/j.indcrop.2017.10.024 . .

TY  - JOUR
AU  - Melgar, Bruno
AU  - Dias, Maria Inês
AU  - Ćirić, Ana
AU  - Soković, Marina
AU  - Garcia-Castello, Esperanza M.
AU  - Rodriguez-Lopez, Antonio D.
AU  - Barros, Lillian
AU  - Ferreira, Isabel
PY  - 2017
UR  - http://linkinghub.elsevier.com/retrieve/pii/S0926669017303977
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2785
AB  - Opuntia spp. are a tropical and subtropical plant that provides both edible green steams and fruits; however, the processing of this fruits results in the accumulation of enormous amount of by-products that can be a source of bioactive and pigmented compounds. Herein, three cactus pear from the species Opuntia ficus-indica var. sanguigna (OS) and gialla (OG) and Opuntia engelmannii (OE) were fully characterized regarding their phenolic and betalain composition and correlated with their antioxidant and antimicrobial activities. The hydroethanolic extracts of OE gave the highest amount of phenolic compounds isorhamentin-O-(deoxyhexosyl-hexoside) and betacianins (betanin); however, no betaxanthins were identified in this sample. This sample also revealed the lowest EC50 values in all the antioxidant activity assays. Regarding antimicrobial activity, the hydroethanolic extracts of all species revealed to be more active than ampicillin. The pivotal objective of this work was to focus on exploring by-product biocompounds and possible outputs, thus, we could suggest the use of these natural colorants with intrinsic antioxidant and antimicrobial activity, which would grant industries to produce cleaner label products with functional benefits.
T2  - Industrial Crops and Products
T1  - By-product recovery of Opuntia spp . peels: Betalainic and phenolic profiles and bioactive properties
VL  - 107
DO  - 10.1016/j.indcrop.2017.06.011
SP  - 353
EP  - 359
ER  - 

@article{
author = "Melgar, Bruno and Dias, Maria Inês and Ćirić, Ana and Soković, Marina and Garcia-Castello, Esperanza M. and Rodriguez-Lopez, Antonio D. and Barros, Lillian and Ferreira, Isabel",
year = "2017",
abstract = "Opuntia spp. are a tropical and subtropical plant that provides both edible green steams and fruits; however, the processing of this fruits results in the accumulation of enormous amount of by-products that can be a source of bioactive and pigmented compounds. Herein, three cactus pear from the species Opuntia ficus-indica var. sanguigna (OS) and gialla (OG) and Opuntia engelmannii (OE) were fully characterized regarding their phenolic and betalain composition and correlated with their antioxidant and antimicrobial activities. The hydroethanolic extracts of OE gave the highest amount of phenolic compounds isorhamentin-O-(deoxyhexosyl-hexoside) and betacianins (betanin); however, no betaxanthins were identified in this sample. This sample also revealed the lowest EC50 values in all the antioxidant activity assays. Regarding antimicrobial activity, the hydroethanolic extracts of all species revealed to be more active than ampicillin. The pivotal objective of this work was to focus on exploring by-product biocompounds and possible outputs, thus, we could suggest the use of these natural colorants with intrinsic antioxidant and antimicrobial activity, which would grant industries to produce cleaner label products with functional benefits.",
journal = "Industrial Crops and Products",
title = "By-product recovery of Opuntia spp . peels: Betalainic and phenolic profiles and bioactive properties",
volume = "107",
doi = "10.1016/j.indcrop.2017.06.011",
pages = "353-359"
}

Melgar, B., Dias, M. I., Ćirić, A., Soković, M., Garcia-Castello, E. M., Rodriguez-Lopez, A. D., Barros, L.,& Ferreira, I.. (2017). By-product recovery of Opuntia spp . peels: Betalainic and phenolic profiles and bioactive properties. in Industrial Crops and Products, 107, 353-359.
https://doi.org/10.1016/j.indcrop.2017.06.011

Melgar B, Dias MI, Ćirić A, Soković M, Garcia-Castello EM, Rodriguez-Lopez AD, Barros L, Ferreira I. By-product recovery of Opuntia spp . peels: Betalainic and phenolic profiles and bioactive properties. in Industrial Crops and Products. 2017;107:353-359.
doi:10.1016/j.indcrop.2017.06.011 .

Melgar, Bruno, Dias, Maria Inês, Ćirić, Ana, Soković, Marina, Garcia-Castello, Esperanza M., Rodriguez-Lopez, Antonio D., Barros, Lillian, Ferreira, Isabel, "By-product recovery of Opuntia spp . peels: Betalainic and phenolic profiles and bioactive properties" in Industrial Crops and Products, 107 (2017):353-359,
https://doi.org/10.1016/j.indcrop.2017.06.011 . .

TY  - JOUR
AU  - Melgar, Bruno
AU  - Pereira, Eliana
AU  - Oliveira, M. Beatriz P.P.
AU  - Garcia-Castello, Esperanza M.
AU  - Rodriguez-Lopez, Antonio D.
AU  - Soković, Marina
AU  - Barros, Lillian
AU  - Ferreira, Isabel C.F.R.
PY  - 2017
UR  - http://linkinghub.elsevier.com/retrieve/pii/S0963996917305914
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2856
AB  - Consumer interest in the use of natural ingredients is creating a growing trend in the food industry, leading to research into the development of natural products such as colorants, antimicrobials and antioxidant compounds. This work involves an extensive morphological (using physico-chemical assays), chemical (antioxidant activity assays) and microbiological (Gram-positive and negative strains) characterization of prickly peras (Opuntia ficus-indica (OFI) var. sanguigna, gialla and Opuntia engelmannii) fruits. Through chromatographic assays, these species have shown interesting contents of hydrophilic (sugars, organic acids and betalains) and lipophilic (tocopherols and fatty acids) compounds. While Opuntia engelmannii exhibited higher content of betacyanins and mucilage, OFI varieties sanguigna and gialla displayed greater organic acid content. The sanguigna variety also showed the highest α-tocopherol content. All this compounds could be the responsible of enhancing the bioactivity of this variety, which can be observed in its antimicrobial potential, tested in the studied strains too. Results revealed that Opuntia spp. could be used as a nutraceutical and/or food additive, maintaining and promoting health and life quality.
AB  - Food Research International (2017), 101: 259-265
T2  - Food Research International
T1  - Extensive profiling of three varieties of Opuntia spp. fruit for innovative food ingredients
VL  - 101
DO  - 10.1016/j.foodres.2017.09.024
SP  - 259
EP  - 265
ER  - 

@article{
author = "Melgar, Bruno and Pereira, Eliana and Oliveira, M. Beatriz P.P. and Garcia-Castello, Esperanza M. and Rodriguez-Lopez, Antonio D. and Soković, Marina and Barros, Lillian and Ferreira, Isabel C.F.R.",
year = "2017",
abstract = "Consumer interest in the use of natural ingredients is creating a growing trend in the food industry, leading to research into the development of natural products such as colorants, antimicrobials and antioxidant compounds. This work involves an extensive morphological (using physico-chemical assays), chemical (antioxidant activity assays) and microbiological (Gram-positive and negative strains) characterization of prickly peras (Opuntia ficus-indica (OFI) var. sanguigna, gialla and Opuntia engelmannii) fruits. Through chromatographic assays, these species have shown interesting contents of hydrophilic (sugars, organic acids and betalains) and lipophilic (tocopherols and fatty acids) compounds. While Opuntia engelmannii exhibited higher content of betacyanins and mucilage, OFI varieties sanguigna and gialla displayed greater organic acid content. The sanguigna variety also showed the highest α-tocopherol content. All this compounds could be the responsible of enhancing the bioactivity of this variety, which can be observed in its antimicrobial potential, tested in the studied strains too. Results revealed that Opuntia spp. could be used as a nutraceutical and/or food additive, maintaining and promoting health and life quality., Food Research International (2017), 101: 259-265",
journal = "Food Research International",
title = "Extensive profiling of three varieties of Opuntia spp. fruit for innovative food ingredients",
volume = "101",
doi = "10.1016/j.foodres.2017.09.024",
pages = "259-265"
}

Melgar, B., Pereira, E., Oliveira, M. B. P.P., Garcia-Castello, E. M., Rodriguez-Lopez, A. D., Soković, M., Barros, L.,& Ferreira, I. C.F.R.. (2017). Extensive profiling of three varieties of Opuntia spp. fruit for innovative food ingredients. in Food Research International, 101, 259-265.
https://doi.org/10.1016/j.foodres.2017.09.024

Melgar B, Pereira E, Oliveira MBP, Garcia-Castello EM, Rodriguez-Lopez AD, Soković M, Barros L, Ferreira IC. Extensive profiling of three varieties of Opuntia spp. fruit for innovative food ingredients. in Food Research International. 2017;101:259-265.
doi:10.1016/j.foodres.2017.09.024 .

Melgar, Bruno, Pereira, Eliana, Oliveira, M. Beatriz P.P., Garcia-Castello, Esperanza M., Rodriguez-Lopez, Antonio D., Soković, Marina, Barros, Lillian, Ferreira, Isabel C.F.R., "Extensive profiling of three varieties of Opuntia spp. fruit for innovative food ingredients" in Food Research International, 101 (2017):259-265,
https://doi.org/10.1016/j.foodres.2017.09.024 . .