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- Use of coffee by-products for the cultivation of Pleurotus citrinopileatus and Pleurotus salmoneo-stramineus and its impact on biological properties of extracts thereofPublication . Freitas, Ana C.; Antunes, Mariana B.; Rodrigues, Dina; Sousa, Sérgio; Amorim, Manuela; Barroso, Maria de Fátima; Carvalho, Ana; Ferrador, Sandra M.; Gomes, Ana M.Incorporating spent coffee grounds (SCGs), a by-product from coffee brewing, in growth substrate of ben-eficial edible mushrooms is an approach that has to be further studied due to its potential positive out-comes: environmental impact mitigation, production costs reduction and beneficial impact on consumerhealth. Hence, cultivation ofPleurotus citrinopileatusandPleurotus salmoneo-stramineuswas tested usingSCG which enabled maximum production yield ofP. citrinopileatuswhich was of 25.1% (w/w). Variableantidiabetic potential was observed between aqueous and enzymatic extracts (3.8%–29% inhibition)regardless species and substrates, whereas aqueous extract ofP. citrinopileatusgrown in substrate withoutSCG stood out presenting the highest antioxidant activity and inhibition activity of angiotensin I-convert-ing enzyme (IC50=123lgmL 1). Ethanolic and aqueous extracts of bothPleurotusspecies grown in thepresence or absence of SGC proved to be an interesting prebiotic source for growth ofBifidobacteriumanimalisBo in comparison with fructooligosaccharides (FOS)
- Sardine Canning Byproducts as Sources of Functional IngredientsPublication . Carvalho, Ana P.; Amorim, Manuela; Rodríguez-Alcalá, Luís; Fontecha, Javier; Castro, Paula M. L.; Pintado, Manuela E.Sardine by-products generated during canning process entail a potential opportunity to drive them into a chain of high added-value compounds, while simultaneously decreasing the environmental impact of their discharge. This paper describes and discusses the biochemical variation of solid and liquid by-products generated during the canning process of sardine along one complete year. Additionally, by-products were also evaluated in terms of their degradation along time, monitored through microbiological and chemical analysis. Finally, their valorisation was ascertained through the recovery of lipid fractions rich in ω3 polyunsaturated fatty acids (PUFA), as well as protein fractions with anti-hypertensive activity (ACE). The variability within biochemical composition of by-products along the year is significant, especially in terms of lipid content, and their degradation is strongly dependent on the conditions in which they were collected and stored. Both liquid and solid by-products present ω6/ω3 ratios between 0.05-0.18 and thrombogenic index between 0.27-0.57, whereas low-molecular-weight fractions of protein extracts (<3 kDa) exhibited the strongest ACE activity (IC50 = 51 µg/ml). The potential viability of using liquid by-products as sources of functional ingredients is an interesting alternative to the management of these effluents in fish canning industry.