Maria Filomena Barreiro
Instituto Politécnico Nacional
Polymer scienceResponse surface methodologyNanoparticleFourier transform infrared spectroscopyOrganic chemistryChemistryMaterials scienceVanillinAntioxidantAnthocyaninPolyurethaneChitosanCosmeceuticalLigninFood scienceChemical engineeringChromatographyExtraction (chemistry)AntimicrobialYield (chemistry)Pickering emulsion
63Publications
15H-index
647Citations
Publications 65
Newest
#1Andreia Ribeiro (University of Porto)H-Index: 2
#2Raquel Filipa Silva Gonçalves (University of Minho)H-Index: 4
Last. Madalena M. Dias (University of Porto)H-Index: 22
view all 7 authors...
Abstract null null Vitamin E is a lipophilic vitamin playing an essential role in human health. Due to oxidative instability, it presents fast degradation and bioactivity loss. In this study, vitamin E-loaded Pickering emulsions (PEs) stabilized by nano-hydroxyapatite (n-HAp) were produced using a static mixer (NETmix), a technique enabling continuous production and droplet size tailoring. Thus, oil-in-water (O/W) emulsions containing vitamin E at a content of 1 mg/mL were produced with differen...
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#1Amarilis Santos de Carvalho (UTFPR: Federal University of Technology - Paraná)H-Index: 1
#2Stephany Cunha de Rezende (IPN: Instituto Politécnico Nacional)H-Index: 2
Last. Maria Filomena Barreiro (IPN: Instituto Politécnico Nacional)H-Index: 15
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Abstract In this work, β-carotene was selected to develop a novel study, namely a food colorant system based on beeswax solid lipid particles obtained by hot melt dispersion. The obtained microparticles were characterised by optical microscopy, scanning electron microscopy, particle size analysis and Fourier Transform Infrared spectroscopy. It was observed that the obtained size can be modulated by using different amounts of emulsifier, as well as the dispersing capability. In a final stage, the...
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#1Sandra Lamas (IPN: Instituto Politécnico Nacional)
#2Nuno F. Rodrigues (IPN: Instituto Politécnico Nacional)H-Index: 13
Last. António M. Peres (IPN: Instituto Politécnico Nacional)H-Index: 29
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Four Portuguese monovarietal olive oils (cvs. Cobrancosa, Madural, Santulhana and Verdeal Transmontana) were evaluated, totalizing 24 independent samples. Olive cultivar significantly influenced (P values < 0.05, one-way ANOVA) the oils’ physicochemical and sensory attributes, fulfilling all oils the legal thresholds for extra-virgin classification. Oils from cv. Verdeal Transmontana had the highest oxidative stability (16.9 ± 1.0 h), whereas cvs. Cobrancosa and Santulhana oils have the highest ...
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#2Isabel FernandesH-Index: 18
Last. Maria Filomena BarreiroH-Index: 15
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#1Tatiana B. Schreiner (IPN: Instituto Politécnico Nacional)H-Index: 3
#2Giovana Colucci (IPN: Instituto Politécnico Nacional)H-Index: 2
Last. Maria Filomena Barreiro (IPN: Instituto Politécnico Nacional)H-Index: 15
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Abstract Due to synthetic surfactants' environmental impact, their replacement by natural alternatives has gained relevance, with saponins emerging as sustainable approaches. In this work, three saponin-rich extracts from different sources (Tribulus terrestris (TT), Trigonella foenum-graecum (FG), and Ruscus aculeatus (RA)) were tested as emulsifiers, and their performance compared with Quillaja Bark saponin (PS). Characterisation comprised FTIR, solubility studies, CMC assays, and emulsifying p...
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#3Carla Pereira (IPN: Instituto Politécnico Nacional)H-Index: 18
#8Maria Filomena Barreiro (IPN: Instituto Politécnico Nacional)H-Index: 15
Last. Marina Soković (University of Belgrade)H-Index: 56
view all 14 authors...
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, fr...
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#1Asma Sharkawy (University of Porto)H-Index: 4
#2Maria Filomena Barreiro (IPN: Instituto Politécnico Nacional)H-Index: 15
Last. Alírio E. Rodrigues (University of Porto)H-Index: 97
view all 3 authors...
Abstract Pickering emulsions based on biopolymeric particles are gaining increasing research recognition in numerous applications due to their biocompatibility and eco-friendliness. In this work, chitosan/collagen peptides nanoparticles were applied to stabilize Pickering emulsions for potential cosmetic applications. The nanoparticles had a contact angle of 78.02° ± 2.04°, reflecting their hydrophilic nature. Their average size and zeta potential were 32.27 nm and +59.7 mV, respectively. Confoc...
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#2Giovana ColucciH-Index: 2
Last. Maria Filomena Barreiro (IPN: Instituto Politécnico Nacional)H-Index: 15
view all 8 authors...
Microencapsulation procedures have recently focused attention on designing novel microspheres via green synthesis strategies. The use of chitosan (CS) as an encapsulating material has increased interest due to its unique bioactive properties and the various crosslinking possibilities offered by their functional groups. The consolidation of the microspheres by physical crosslinking using sodium tripolyphosphate (TPP) combined with chemical crosslinking using vanillin (VA) open new opportunities i...
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#1Asma Sharkawy (University of Porto)H-Index: 4
#2Maria Filomena Barreiro (IPN: Instituto Politécnico Nacional)H-Index: 15
Last. Alírio E. Rodrigues (University of Porto)H-Index: 97
view all 3 authors...
Abstract Pickering emulsions, which are emulsions stabilized by solid particles, have gained increased research interest owing to their eco-friendliness and high stability. Among a wide range of solid particles, chitosan particles and chitosan-based particles have become attractive candidates as Pickering stabilizers due to their biodegradable, biocompatible and nontoxic properties. This review aims to provide an insight into the recent advances in the production and physicochemical properties o...
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#1Emanueli Backes (IPN: Instituto Politécnico Nacional)H-Index: 2
#2Maria G. Leichtweis (IPN: Instituto Politécnico Nacional)H-Index: 2
Last. Isabel C.F.R. Ferreira (IPN: Instituto Politécnico Nacional)H-Index: 100
view all 10 authors...
Abstract The present work describes the evaluation of fig peels and blackthorn fruit extracts as natural purple colorants in doughnuts (icing) and in a typical Brazilian pastry called “beijinho”. The extracts were screened for their antioxidant activity as well as their antibacterial capacity. Nutritionally, the employed extracts did not induce significant changes, contrarily to the observed for the rheological features, mainly the darker purple tone observed when blackthorn extract was used in ...
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