Browsing by Author "Azevedo, Miguel"
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- Dramatic improvement of a massive plexiform neurofibroma after administration of selumetinibPublication . Passos, Joao; Nzwalo, Hipólito; Azevedo, Miguel; Tavares, Mario; Nunes, Sofia
- Enhancing carob flour (Ceratonia siliqua L.) for by-product utilization in food industries: carob syrup production, functional profiling and applicationPublication . Vilas-Boas, Ana Martins; Brassesco, María Emilia; Quintino, Andreia; Medronho, Bruno; Vieira, Margarida; Brandão, Teresa R. S.; Silva, Cristina L. M.; Silva, Beatriz; Azevedo, Miguel; Pintado, ManuelaThe focus on by-product valorization in the food industry, particularly from the carob pod, underscores a commitment to sustainability and resource efficiency. This fruit, sourced from the leguminous evergreen carob tree (Ceratonia siliqua L.), is renowned for its adaptable flavour and nutritional value, in Mediterranean regions such as Portugal. Its production yields significant by-products, presenting environmental challenges when not managed efficiently. Innovative approaches, including integral carob flour production, aim to optimize utilization while minimizing waste and energy consumption. This study repurposed carob waste to produce novel, value-added ingredients like carob syrup, by thermal hydrolysis of integral carob flour using water at 1:3 solidto-liquid ratio - obtaining up to 50 % solubility yield. The resulting syrup exhibited 72 % ◦Brix, a melting temperature (Tm) of approximately 130 ◦C and predominantly viscous behavior with minimal elastic (solid-like) response. Lastly, the syrup was incorporated into a carob-based brigadeiro, replacing conventional glucosefructose syrup. Simulated gastrointestinal digestion revealed enhanced bioaccessibility of sugars and phenolics, and increased antioxidant activity during the intestinal phase. Despite sugar availability, the prebiotic activity of the syrup decreased when embedded in the brigadeiro matrix, potentially due to interactions with polyphenols or organic acids. Cytotoxicity and permeability assays confirmed safety at ≤0.5 % (w/v) and supported intestinal barrier integrity. These findings support the use of integral carob flour for producing multifunctional ingredients, contributing to circular economy models while meeting consumer demands for healthier, sustainable food products.
- Particle size effect of integral carob flour on bioaccessibility of bioactive compounds during simulated gastrointestinal digestionPublication . Vilas-Boas, Ana M.; Brassesco, María E.; Quintino, Andreia; Vieira, Margarida; Brandão, Teresa R. S.; Silva, Cristina L. M.; Azevedo, Miguel; Pintado, ManuelaCarob fruit is native to the Mediterranean region and produced mainly in Portugal, Italy, Morocco and Turkey. The production of the carob fruit in Portugal is highly extensive and sustainable. Currently, carob flour (CF) production is mainly achieved after pulp separation, despite it having been demonstrated that the seeds improve the extraction efficiency of bioactive compounds such as polyphenols, promoting human health. This study aimed to produce an integral CF through an innovative process and assess its physicochemical and bioactive properties at different particle sizes throughout simulated gastrointestinal tract (GIT) digestion. The sugar content profile obtained throughout GIT digestion indicated that sucrose, the sugar present at the highest concentration in undigested CF, was digested and broken down into simple sugars, namely glucose and fructose. The total phenolic content (TPC) and antioxidant activity obtained for the ≤100 µm fraction were in accordance and gastric digestion promoted an increase in the TPC value compared to the undigested sample. The >100 µm fractions displayed a distinct profile from the ≤100 µm fraction. This study showed that the particle size affects the sugar, antioxidant and total phenolic content of CFs and also their gastrointestinal tract digestion. The ≤100 µm fraction demonstrated the most suitable profile as a functional food ingredient.