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  1. AU="Moura-Alves, Márcio"
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  1. Article ; Online: Antimicrobial and Antioxidant Edible Films and Coatings in the Shelf-Life Improvement of Chicken Meat

    Moura-Alves, Márcio / Esteves, Alexandra / Ciríaco, Maria / Silva, José A. / Saraiva, Cristina

    Foods. 2023 June 07, v. 12, no. 12

    2023  

    Abstract: Meat deterioration during processing, distribution, and display can compromise the quality and safety of products, causing several undesirable changes and decreasing products’ shelf-life, which has a negative impact on the industry and consumers. In ... ...

    Abstract Meat deterioration during processing, distribution, and display can compromise the quality and safety of products, causing several undesirable changes and decreasing products’ shelf-life, which has a negative impact on the industry and consumers. In recent years, studies have been carried out using decontamination techniques and new packaging methodologies to overcome deterioration problems, increase sustainability, and reduce waste. Edible films and coatings obtained from biopolymers such as polysaccharides, proteins, and lipids, combined with active compounds, can be an alternative approach. This article focused on recent studies that used alternative biodegradable polymeric matrices in conjunction with natural compounds with antioxidant/antimicrobial activity on chicken meat. Its impact on physicochemical, microbiological, and sensory characteristics was evident, as well as the effect on its shelf-life. In general, different combinations of active edible films or coatings had a positive effect on the chicken meat. Different studies reported that the main results were a decrease in microbial growth and pathogen survival, a slowdown in lipid oxidation evolution, and an improvement in sensory quality and shelf-life (an increase from 4 to 12 days).
    Keywords antimicrobial properties ; antioxidants ; biodegradability ; biopolymers ; chicken meat ; decontamination ; evolution ; industry ; lipid peroxidation ; microbial growth ; pathogen survival ; polysaccharides ; sensory properties ; shelf life ; wastes
    Language English
    Dates of publication 2023-0607
    Publishing place Multidisciplinary Digital Publishing Institute
    Document type Article ; Online
    ZDB-ID 2704223-6
    ISSN 2304-8158
    ISSN 2304-8158
    DOI 10.3390/foods12122308
    Database NAL-Catalogue (AGRICOLA)

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  2. Article: Antimicrobial and Antioxidant Edible Films and Coatings in the Shelf-Life Improvement of Chicken Meat.

    Moura-Alves, Márcio / Esteves, Alexandra / Ciríaco, Maria / Silva, José A / Saraiva, Cristina

    Foods (Basel, Switzerland)

    2023  Volume 12, Issue 12

    Abstract: Meat deterioration during processing, distribution, and display can compromise the quality and safety of products, causing several undesirable changes and decreasing products' shelf-life, which has a negative impact on the industry and consumers. In ... ...

    Abstract Meat deterioration during processing, distribution, and display can compromise the quality and safety of products, causing several undesirable changes and decreasing products' shelf-life, which has a negative impact on the industry and consumers. In recent years, studies have been carried out using decontamination techniques and new packaging methodologies to overcome deterioration problems, increase sustainability, and reduce waste. Edible films and coatings obtained from biopolymers such as polysaccharides, proteins, and lipids, combined with active compounds, can be an alternative approach. This article focused on recent studies that used alternative biodegradable polymeric matrices in conjunction with natural compounds with antioxidant/antimicrobial activity on chicken meat. Its impact on physicochemical, microbiological, and sensory characteristics was evident, as well as the effect on its shelf-life. In general, different combinations of active edible films or coatings had a positive effect on the chicken meat. Different studies reported that the main results were a decrease in microbial growth and pathogen survival, a slowdown in lipid oxidation evolution, and an improvement in sensory quality and shelf-life (an increase from 4 to 12 days).
    Language English
    Publishing date 2023-06-07
    Publishing country Switzerland
    Document type Journal Article ; Review
    ZDB-ID 2704223-6
    ISSN 2304-8158
    ISSN 2304-8158
    DOI 10.3390/foods12122308
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  3. Article: Shelf‐life determination of an egg‐based cake, relating sensory attributes microbiological characteristics and physico‐chemical properties

    Moura‐Alves, Márcio / Machado, Carolina / Silva, José A. / Saraiva, Cristina

    International journal of food science & technology. 2022 Oct., v. 57, no. 10

    2022  

    Abstract: The study of sensory, microbiological and physical–chemical properties are important in local products where the level of inspection and quality control are low. The present study aimed to determine the shelf‐life of an egg‐based moist cake, relating ... ...

    Abstract The study of sensory, microbiological and physical–chemical properties are important in local products where the level of inspection and quality control are low. The present study aimed to determine the shelf‐life of an egg‐based moist cake, relating sensory, microbiological and physical–chemical properties. Slices of Cavacas de Resende were collected, stored at two different temperatures (7 and 22 °C) and analysed over time (0, 6 h, 1, 2, 4, 7 and 10 days). Salmonella, Bacillus cereus, Listeria monocytogenes and Escherichia coli, were not detected. On 10 days of storage at 22 °C results were above the allowed limit for Staphylococcus aureus. The counts of mesophiles, moulds and yeasts exceeded the allowed limits in the last days of storage at 22 °C. Most of sensory variables presented a positive and highly significant correlation with freshness, with emphasis to brightness (crust and batter), moist, softness and succulence. Hardness and fracturability (both instrumental) showed a highly significant correlation with sensory freshness. Loss of moisture and mould development were main factors for product quality decrease. Better conservation of the product was achieved at 7 °C with a shelf‐life limit of 7 days. At 22 °C, it is recommended to consume the product in 3 days.
    Keywords Bacillus cereus ; Escherichia coli ; Listeria monocytogenes ; Salmonella ; Staphylococcus aureus ; batters ; cakes ; food science ; freshness ; hardness ; mesophilic microorganisms ; quality control ; shelf life ; technology
    Language English
    Dates of publication 2022-10
    Size p. 6580-6590.
    Publishing place John Wiley & Sons, Ltd
    Document type Article
    Note JOURNAL ARTICLE
    ZDB-ID 883561-5
    ISSN 0950-5423
    ISSN 0950-5423
    DOI 10.1111/ijfs.16001
    Database NAL-Catalogue (AGRICOLA)

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    In stock of ZB MED Bonn / Germany

    Z 2121: Show issues

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  4. Article: Characterization of Sodium Alginate-Based Films Blended with Olive Leaf and Laurel Leaf Extracts Obtained by Ultrasound-Assisted Technology.

    Moura-Alves, Márcio / Souza, Victor Gomes Lauriano / Silva, Jose A / Esteves, Alexandra / Pastrana, Lorenzo M / Saraiva, Cristina / Cerqueira, Miguel A

    Foods (Basel, Switzerland)

    2023  Volume 12, Issue 22

    Abstract: Due to environmental concerns, there is an increasing need to reduce the use of synthetic and non-renewable packaging materials to reduce waste and increase sustainability. This study aimed to characterise sodium alginate edible-based films (SA) ... ...

    Abstract Due to environmental concerns, there is an increasing need to reduce the use of synthetic and non-renewable packaging materials to reduce waste and increase sustainability. This study aimed to characterise sodium alginate edible-based films (SA) incorporated with laurel leaf extract (LLE) and olive leaf extract (OLE) obtained by ultrasound-assisted extraction. Determination of total phenolic content, antioxidant, and antimicrobial activity was performed for the extracts and films. Also, thickness, tensile strength, elongation at break, modulus of elasticity, opacity and colour, moisture content, water vapour permeability (WVP), Fourier-transform infrared spectroscopy (FTIR) spectra, and surface morphology by scanning electron microscope (SEM) analyses were performed for the films. LLE yielded better results in terms of phenolic content (195 mg GAE/g), antioxidant (2.1 TE/g extract) and antimicrobial activity (MIC at 1% for
    Language English
    Publishing date 2023-11-09
    Publishing country Switzerland
    Document type Journal Article
    ZDB-ID 2704223-6
    ISSN 2304-8158
    ISSN 2304-8158
    DOI 10.3390/foods12224076
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  5. Article: Food Waste and Qualitative Evaluation of Menus in Public University Canteens—Challenges and Opportunities

    Aires, Cristina / Saraiva, Cristina / Fontes, Maria Conceição / Moreira, Daniel / Moura-Alves, Márcio / Gonçalves, Carla

    Foods. 2021 Sept. 30, v. 10, no. 10

    2021  

    Abstract: Background: This study aims to evaluate food waste and menu quality in two canteens (A and B) from a Portuguese public university in order to identify challenges and opportunities to improve the food service. Methods: Food waste included the analysis of ... ...

    Abstract Background: This study aims to evaluate food waste and menu quality in two canteens (A and B) from a Portuguese public university in order to identify challenges and opportunities to improve the food service. Methods: Food waste included the analysis of two canteens over 5 consecutive days by selective aggregate weighing. A qualitative evaluation of a 5-week menu cycle related to lunches was performed through the Qualitative Evaluation of Menus (AQE-d) method. Results: Both menus have “satisfactory” evaluations and lower adequacy to the dietary guidelines in criteria A, which evaluates general items from the dish, and in criteria B, which evaluates meat, fish and eggs. The calculated mean of food waste in both canteens exceeded the acceptable limit of 10%, except for the vegetarian (7.5%) dish in canteen A. The biggest waste was found in the vegetarian dish (16.8%) in canteen A. In meat dishes the conduit presents more waste (17.0%) than in fish and vegetarian dishes. Among these, the vegetables were the most wasted (25.3% and 27.9%, respectively). Conclusion: This work presents some insights to future interventions in the direction of a healthier and more sustainable foodservice.
    Keywords fish ; food waste ; meat ; vegetarian diet
    Language English
    Dates of publication 2021-0930
    Publishing place Multidisciplinary Digital Publishing Institute
    Document type Article
    ZDB-ID 2704223-6
    ISSN 2304-8158
    ISSN 2304-8158
    DOI 10.3390/foods10102325
    Database NAL-Catalogue (AGRICOLA)

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  6. Article: Food Waste and Qualitative Evaluation of Menus in Public University Canteens-Challenges and Opportunities.

    Aires, Cristina / Saraiva, Cristina / Fontes, Maria Conceição / Moreira, Daniel / Moura-Alves, Márcio / Gonçalves, Carla

    Foods (Basel, Switzerland)

    2021  Volume 10, Issue 10

    Abstract: Background: This study aims to evaluate food waste and menu quality in two canteens (A and B) from a Portuguese public university in order to identify challenges and opportunities to improve the food service.: Methods: Food waste included the ... ...

    Abstract Background: This study aims to evaluate food waste and menu quality in two canteens (A and B) from a Portuguese public university in order to identify challenges and opportunities to improve the food service.
    Methods: Food waste included the analysis of two canteens over 5 consecutive days by selective aggregate weighing. A qualitative evaluation of a 5-week menu cycle related to lunches was performed through the Qualitative Evaluation of Menus (AQE-d) method.
    Results: Both menus have "satisfactory" evaluations and lower adequacy to the dietary guidelines in criteria A, which evaluates general items from the dish, and in criteria B, which evaluates meat, fish and eggs. The calculated mean of food waste in both canteens exceeded the acceptable limit of 10%, except for the vegetarian (7.5%) dish in canteen A. The biggest waste was found in the vegetarian dish (16.8%) in canteen A. In meat dishes the conduit presents more waste (17.0%) than in fish and vegetarian dishes. Among these, the vegetables were the most wasted (25.3% and 27.9%, respectively).
    Conclusion: This work presents some insights to future interventions in the direction of a healthier and more sustainable foodservice.
    Language English
    Publishing date 2021-09-30
    Publishing country Switzerland
    Document type Journal Article
    ZDB-ID 2704223-6
    ISSN 2304-8158
    ISSN 2304-8158
    DOI 10.3390/foods10102325
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  7. Article ; Online: Hygiene Indicators and Salmonellae on Surfaces of Swine Carcasses from Two Slaughterhouses in Northern Portugal.

    Moura-Alves, Márcio / Carvalho, Marta / Baggio Ribeiro, Deise Helena / Barbosa, Joana / Silveira, Leonor / Pista, Ângela / Pinto, Helena Patrícia / Saraiva, Cristina / Teixeira, Paula / Esteves, Alexandra

    Journal of food protection

    2022  Volume 85, Issue 11, Page(s) 1566–1575

    MeSH term(s) Swine ; Humans ; Animals ; Abattoirs ; Escherichia coli ; Portugal ; Meat/microbiology ; Salmonella ; Enterobacteriaceae ; Hygiene ; Food Contamination/analysis ; Prevalence
    Language English
    Publishing date 2022-02-21
    Publishing country United States
    Document type Journal Article ; Research Support, Non-U.S. Gov't
    ZDB-ID 243284-5
    ISSN 1944-9097 ; 0362-028X
    ISSN (online) 1944-9097
    ISSN 0362-028X
    DOI 10.4315/JFP-21-312
    Database MEDical Literature Analysis and Retrieval System OnLINE

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    In stock of ZB MED Bonn / Germany

    Z 2631: Show issues

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  8. Article: Behavior of Listeria monocytogenes in beef Sous vide cooking with Salvia officinalis L. essential oil, during storage at different temperatures

    Moura-Alves, Márcio / Gouveia, Ana R / de Almeida, José M.M. M / Monteiro-Silva, Filipe / Silva, José A / Saraiva, Cristina

    Lebensmittel-Wissenschaft + [i.e. und] Technologie. 2020 Oct., v. 132

    2020  

    Abstract: This study aims to evaluate the effect of Salvia officinalis L. (sage) essential oil (EO) on behavior of L. monocytogenes ATCC679 inoculated in beef processed by Sous-vide cook-chill (SVCC) and stored at 2 or 8 °C during 28 days. Minimum inhibitory ... ...

    Abstract This study aims to evaluate the effect of Salvia officinalis L. (sage) essential oil (EO) on behavior of L. monocytogenes ATCC679 inoculated in beef processed by Sous-vide cook-chill (SVCC) and stored at 2 or 8 °C during 28 days. Minimum inhibitory concentration (MIC) of L. monocytogenes was obtained with 31.3 μL/mL of EO. D values were determined for samples with EO (21′39″) and without EO (21′17″). Beef samples were inoculated with L. monocytogenes at a concentration of 1 × 108 CFU/mL and vacuum-packed after EO addition at MIC value. Three heat treatments (F) were applied to reduce 1-log10 (F1), 2-log10 (F2) and 3-log10 (F3). EO composition was identified by gas-chromatography mass-spectrometry analysis. The main compounds identified were β-pinene (11.70%), camphor (8.21%), β-thujene (7.82%), 1.8-cineole (5.19%), α-humulene (6.07%) and endoborneol (4.87%).A reduction of approximately 1 log (CFU/g) of L. monocytogenes was observed in EO samples, compared to control samples at 2 °C. At 8 °C, despite exponential development from day 14, lower L. monocytogenes counts were observed in EO samples. Data showed that sage EO can help to control L. monocytogenes growth. However a possibility of using sage as a natural preservative, must be combined with other agents to control microbial growth more effectively.
    Keywords Listeria monocytogenes ; Salvia officinalis ; beef ; camphor ; essential oils ; heat ; microbial growth ; minimum inhibitory concentration ; sage ; sous vide ; vacuum packaging
    Language English
    Dates of publication 2020-10
    Publishing place Elsevier Ltd
    Document type Article
    Note NAL-AP-2-clean
    ZDB-ID 241369-3
    ISSN 0460-1173 ; 0023-6438
    ISSN 0460-1173 ; 0023-6438
    DOI 10.1016/j.lwt.2020.109896
    Database NAL-Catalogue (AGRICOLA)

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    In stock of ZB MED Bonn / Germany

    Z 2634: Show issues

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