The potential of almonds, hazelnuts, and walnuts SFE-CO2 extracts as sources of bread flavouring ingredients.

Nuts have been part of the human diet since our early ancestors, and their use goes beyond nutritional purposes, for example, as aromatic sources for dairy products. This work explores the potential of almond (Prunus dulcis (Mill.) DA Webb), hazelnut (Corylus avellana L.), and walnut (Juglans regia L.) extracts as sources of food flavouring agents, suggesting a new added-value application for lower quality or excess production fruits. The extracts were obtained by supercritical fluid extraction with carbon dioxide and characterized by: quantification of the volatile fraction by HS-SPME GC-MS; sensory perception and description; and cytotoxicity against Vero cells. All extracts revealed potential as flavouring ingredients due to terpene abundance. No significant differences were observed for the minimal sensory perception, in which the odour threshold values ranged from 8.3 × 10-4 to 6.9 × 10-3 µg·mL-1 for walnuts and almonds extracts, respectively. In contrast, the cytotoxic potential differed significantly among the extracts, and P. dulcis extract presented lower cytotoxicity. Notes as woody, fresh, and green were identified in the volatile intensifiers obtained from the P. dulcis extract. Thus, almond extract was identified as the most promising ingredient to increase the sensory value of food products, namely bread. This potential was verified by an increase in the odour perception of bread after adding 4 µL of extract to each 100 g of bread dough. The quantified eucalyptol and d-limonene terpenes - found in the P. dulcis extract - have improved the release of the pleasant and natural volatile compounds from bread crust and crumb compared to the control bread chemical and sensory profiles.

Ecotoxicity of Recycled Aggregates: Application of a Prediction Methodology.

Due to environmental concerns, the search for sustainable construction solutions has been increasing over the years. This global concern is creating a trend in the use of recycled aggregates resulting from construction and demolition wastes from different sources. In addition to their physical and mechanical properties, it is important to analyse their ecotoxicological risk to determine whether their leachates might be an issue. To assess ecotoxicity, biological tests should be performed for different trophic levels. This type of test is expensive and needs a high level of expertise, which leads to a lack of studies on recycled aggregates including ecotoxicity analysis. This paper presents a set of predictive ecotoxicity results based on the published studies on recycled aggregates. These results are the outcome of applying an innovative methodology previously developed and validated by the authors aiming to foresee the ecotoxicological fate of building materials' constituents and products. The application of this methodology enables the classification of a recycled aggregate product as safe or unsafe in terms of ecotoxicity risk, while keeping biological testing to a minimum.

Chemical and organoleptic properties of bread enriched with Rosmarinus officinalis L.: The potential of natural extracts obtained through green extraction methodologies as food ingredients.

The potential of R. officinalis L. (RO) extracts as a source of aromas was accessed by hydrodistillation (HD) and supercritical fluid extraction using carbon dioxide (SFE-CO2), followed by a series of analysis: quantification by GC-MS, sensory perception and description, and cytotoxicity against Vero cells. The extracts shown abundancy of α-pinene, eucalyptol, S-verbenone and camphor, contributing for the green, fresh, citric, and woody as main sensory notes. The odour threshold (ODT) value (less than 3.0 × 10-3 µg·mL-1) and the cytotoxic potential (ca. 220 µg∙mL-1) defined the concentration range for food application. The most promising extract was added to bread doughs and the final volatile profile was characterised by GC-MS through HS-SPME over time. Among the 34 compounds found, furfural showed an evident contribution in the bread crust aroma, which persisted over four hours of storage, contributing to a pleasant bread fragrance according to the evaluators. This study aims to represent a stepping stone for the use of natural aromas as ingredients for the development of innovative food products.

Obtaining Aromatic Extracts from Portuguese Thymus mastichina L. by Hydrodistillation and Supercritical Fluid Extraction with CO2 as Potential Flavouring Additives for Food Applications.

Humans often respond to sensory impulses provided by aromas, and current trends have generated interest in natural sources of fragrances rather than the commonly used synthetic additives. For the first time, the resulting aroma of a selected culture of Thymus mastichina L. was studied as a potential food ingredient. In this context, dried (DR) and fresh (FR) samples were submitted to carbon dioxide (CO2) supercritical extraction (SFE) and hydrodistillation (HD) methods. The extracts were characterised according to their volatile composition by GC-MS, cytotoxicity against a non-tumour cell culture, and sensory attributes (odour threshold and olfactive descriptors). The most abundant aromas were quantified, and the analysis performed by GC-MS revealed an abundance of terpenoids such as thymol chemotype, followed by the precursors α-terpinene and p-cymene. DR and FR extracts (EX) obtained from SFE-CO2 show the highest content of thymol, achieving 52.7% and 72.5% of the isolated volatile fraction. The DR essential oil (EO) contained the highest amount of terpenoids, but it was also the most cytotoxic extract. In contrast, SFE-CO2 products showed the lowest cytotoxic potential. Regarding FR-OE, it had the lowest extraction yield and composition in aroma volatiles. Additionally, all samples were described as having green, fresh and floral sensory notes, with no significant statistical differences regarding the odour detection threshold (ODT) values. Finally, FR-EX of T. mastichina obtained by SFE-CO2 presented the most promising results regarding food application.

Environmental and Economic Life Cycle Assessment of Recycled Coarse Aggregates: A Portuguese Case Study.

The incorporation of recycled aggregates in concrete not only reduces the extraction of natural resources, but also decreases landfill disposal of construction and demolition waste. Hence, environmental impacts and costs are reduced, promoting the use of recycled aggregates and circular economy. However, the impacts of transport depend on the distance between facilities and longer distances may result in recycled aggregates being more costly and having larger environmental impact than natural aggregates. This paper discusses this topic, presents a review on the use of life cycle assessment methodology on natural and recycled aggregates for concrete, and applies this methodology in a real context pertaining the procurement of coarse aggregates to ready-mix concrete plants. A case study of two Portuguese regions, Coimbra and Lisbon, is presented. For each region, a quarry, a construction and demolition waste plant, and a ready-mix concrete plant are chosen and a comparative life cycle assessment is made. Different scenarios for the supply of natural and recycled aggregates are studied and the scenarios for recycled aggregates procurement include different hypotheses for the installation (construction and demolition waste plant or quarry) processing the construction and demolition waste into recycled aggregates. For this case study and both regions, it was found that the supply of recycled aggregates produced at the construction and demolition waste plant has lower environmental impact and cost than all other scenarios, including the provision of natural aggregates, except when it is assumed that the quarry is licensed and equipped for receiving unsorted construction and demolition waste and processing it into recycled aggregates. The paper shows that transport distance is a determining factor in the comparison of the impacts of the procurement of natural and recycled aggregates. Moreover, in the Portuguese context, the environmental impacts of the procurement of recycled aggregates may be smaller than those of natural aggregates, but cost may be larger for recycled aggregates, preventing that the most sustainable option is chosen.

Microencapsulation of thyme oil by coacervation.

The objective of this work is to develop a novel coacervation process to produce microcapsules of polylactide (PLA) to encapsulate thyme oil that will be used in cosmetics. The novelty of this approach consists of dissolving PLA in dimethylformamide (DMF) which is a good solvent for PLA but in addition has high solubility in water. Upon contact with water, the homogeneous solution of PLA in DMF promotes the precipitation of PLA around the thyme oil core. The produced microcapsules have bimodal particle size distributions in volume with a mean particle size of 40 microm. Microcapsules analysis by microscopy have confirmed the spherical shape, the rough surface and allowed the estimation of the wall thickness around 5 microm. Quantification of the encapsulated thyme oil was performed by gas chromatography and allowed to evaluate the quality of the encapsulated oil and pointed out for a preferential encapsulation of thyme oil apolar compounds.