Browsing by Author "Ribeiro, Tatiana"
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- Apple fermentation: Valorization of surpluses from the fruit industryPublication . Ribeiro, Tatiana; Leitão, Mariana; García, Pablo; Barreiros, Luísa; Correia, Patrícia; Correia, Patrícia Carla dos Santos CorreiaFermentation is an anaerobic process in which sugars are converted into alcohol by bacterial enzymes or into lactic acid by yeasts. Apple is rich in vitamins and phytochemicals, mainly flavonoids, and it is responsible for antioxidant action. Apples that are unsuitable for fresh use or of inappropriate commercial size are not valued in the market, as they often do not have the physical characteristics the consumer appreciates and are therefore rejected. Furthermore, in industries and fruit processing, high amounts of waste are generated. Study possibilities for valorizing apple waste through fermentation, combining the circular and sustainable economy concepts. Local producers, processing industries, and commercial areas were contacted to establish collaborations and test different apple fermentation conditions, varying the part of the fruit used. Flasks with apple and water were placed in the oven at 30 ◦C, samples were collected every 24 h, and the pH was measured. The fermented products were analyzed to evaluate their antimicrobial activity, measuring the inhibition halo for Escherichia coli, Staphylococcus aureus, Bacillus cereus, Pseudomonas aeruginosa, Staphylococcus epidermidis, and Candida albicans. The most promising was the test with only apple pulp, since it was under these conditions that a greater inhibition halo was recorded compared to tests with combinations of pulp, peel, seed, and stem. Fermented apple pulp demonstrated greater activity in the sensitivity test for Staphylococcus aureus, Bacillus cereus, Pseudomonas aeruginosa, and Staphylococcus epidermidis. Fermented apple appears to have antimicrobial activity against several species. It is necessary to repeat the tests and analyze the intermediate fermentation times. It would be interesting to vary the state of division of the fruit as well as to carry out biostimulation tests and bioinoculation. As a future project, in addition to analyzing antimicrobial activity, it is intended to identify fermented products, using UV/VIS spectrophotometry and HPLC.
- Benefits of fermented papaya in human healthPublication . Leitão, Mariana; Ribeiro, Tatiana; García, Pablo A.; Barreiros, Luísa; Correia, Patrícia Carla dos SantosFermented foods have been used for several years all over the world, due to their unique nutritional characteristics and because fermentation promotes conservation and food security. More over, fermented foods and beverages have a strong impact on human gut microbiota. Papaya is the fruit of the Carica papaya plant, traditionally used as a medicinal fruit, but there are also references to the use of the fermented form of this fruit. The main purpose of this review is to provide an improved understanding of fermented papaya nutritional and health applications. A literature search was conducted in the PubMed and Google Scholar databases. Both in vitro and in vivo studies were included. According to the retrieved studies, fermented papaya has proven to be an excellent antioxidant and an excellent nutraceutical adjuvant in combined therapies against several diseases, such as Alzheimer’s disease, allergic reactions, anticancer activity, and anemias. Therefore, it is concluded that fermented papaya has many benefits for human health and can be used as prevention or aid in the treatment of various diseases.
- Fermented Papaya: Available formulations from online marketsPublication . Leitão, Mariana; Ribeiro, Tatiana; García, Pablo; Barreiros, Luísa; Correia, Patrícia; Barreiros, Luisa; Correia, Patrícia Carla dos Santos CorreiaFermentation is a process of central metabolism in which an organism converts a carbohydrate, such as starch or sugar, into an alcohol or an acid. Carica papaya, also known as papaya or pawpaw, belongs to the Caricaceae family and has four genera in the world. Due to papaya’s health benefits, this fruit is considered a valuable nutraceutical with an exceptionally diverse composition, encompassing vitamins and enzymes. Fermented papaya preparations, produced by the fermentation of Carica papaya, are a wellknown food supplement that exhibit anti‑inflammatory, antioxidant, and immunostimulatory action. A descriptive study was carried out to find out which commercial fermented papaya formulations are available in the market. Data were gathered during 2021 from February to March. The main available commercial fermented papaya formulations were searched for on international online shopping sites, such as Amazon®, Naturitas®, Ebay®, Nutribio®, Life Natura®, and Fruugo®. A search was conducted by using the following keywords: “fermented papaya”, “FPP®—Fermented Papaya Preparation” “Fermented papaya extracts”. Fermented papaya is available from several brands and in different dosage forms. Its nutritional composition differs between brands not only in the dose of fermented papaya but also in the presence of other constituents. Many products are available in the online market, making it difficult to choose a suitable supplement because little is known about their labeling and contents to evaluate their appropriateness. Even if the “fermented papaya” composition is included on labels, this does not guarantee that the products have the same fermented papaya composition related to scientific studies with one specific brand (Immun’Âge‑FPP®). Consumers may often interpret anything stated on the label to be authentic merely because it is in print. There are already many commercial fermented papaya formulations available on the market. However, a deep investigation based on its pharmacokinetic properties is mandatory, as is more regulation.
- Papaia fermentada: estratégias para monitorizar e melhorar a fermentação das amostrasPublication . Leitão, Mariana; Ribeiro, Tatiana; Barreiros, Luisa; García, Pablo; Correia, Patrícia Carla dos SantosA fermentação é um processo central de metabolismo que converte os carboidratos em álcoois ou ácidos. A papaia fermentada é conhecida como um nutracêutico, com uma composição única e vários benefícios na saúde humana. No entanto, o processo fermentativo da papaia carece de controlo e de uniformidade em termos de processos. Realizar ciclos fermentativos com a papaia de modo a determinar quais as condições que contribuem para melhorar o teor de piruvato de sódio e verificar se existe alteração no seu teor após a sua conservação pelo processo de congelação.
- Papaia fermentada: um potencial antioxidantePublication . Leitão, Mariana; Ribeiro, Tatiana; Barreiros, Luisa; García, Pablo; Correia, Patrícia Carla dos SantosA papaia apresenta uma constituição fitoquímica variada, desde enzimas, carotenoides e compostos fenólicos, responsáveis pela sua atividade antioxidante. Em situação patológica, quando ocorre um desequilíbrio entre o excesso de formação de espécies reativas de oxigénio com a capacidade antioxidante, o indivíduo apresenta o stresse oxidativo (Amer et al. 2008). A papaia é utilizada há vários anos na medicina tradicional para o tratamento de várias doenças. A papaia tem vindo a ser comercializada sob a forma de suplemento alimentar na sua forma fermentada em vários países, com inúmeros estudos in vivo e in vitro relativos aos seus benefícios.