Maria M Gil

Maria M Gil
Instituto Politécnico de Leiria | ESTG · School of Tourism and Maritime Technology

PhD

About

93
Publications
13,345
Reads
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562
Citations
Citations since 2017
43 Research Items
428 Citations
2017201820192020202120222023050100150
2017201820192020202120222023050100150
2017201820192020202120222023050100150
2017201820192020202120222023050100150
Additional affiliations
September 2001 - present
Instituto Politécnico de Leiria
Position
  • Professor (Assistant)
September 2001 - August 2004
Universidade Católica Portuguesa
Position
  • Researcher
September 2001 - August 2003
Universidade Católica Portuguesa
Position
  • Professor (Assistant)

Publications

Publications (93)
Article
Full-text available
Target species diversification is essential for fisheries sustainability and fish market revitalization. Fish discards are a widely recognized problem resulting from fisher-ies worldwide, and are of major concern for all sector players, from administrations, to fishermen, and scientists. However, non-target species are seldom studied, and informati...
Chapter
This chapter gives a good grounding in view of the development of innovative technological solutions that enhance the valorisation and efficient use of marine resources through the integration of value chains, in a logic of circular economy, articulating food industry, biotechnology, and fisheries. Economy is a business model that extends the circu...
Article
Full-text available
Due to its characteristics, fresh fish is a highly perishable food with a very short shelf-life under refrigeration. Several methods have been introduced to slow down its deterioration, such as by means of oxygen depletion of the food package (vacuum packaging), or by changing the natural atmosphere that is in contact with the fresh fish (modified...
Article
Full-text available
Due to the high consumption of fat-rich processed foods, efforts are being done to reduce their saturated fat (SFA) contents and replace it with polyunsaturated fatty acids (PUFA), creating a necessity to find alternative PUFA sources. Macroalgae, being a promising natural source of healthy food, may be such an alternative. The fatty acid (FA) prof...
Article
Full-text available
This study aimed to evaluate the potential of the marine microalgae Nannochloropsis oceanica as a sustainable source of n-3 polyunsaturated fatty acids (n-3 PUFA) for hen eggs enrichment. During 4 weeks, hens were fed with 3% (w/w) of Nannochloropsis oceanica supplemented diet. Throughout the assay, eggs were analyzed according to several nutrition...
Article
Full-text available
Fucus spiralis that was collected in the four seasons was submitted to an extraction with ethanol:water (crude extracts Et80), followed by a liquid–liquid fractionation with organic solvents (fraction He from n-hexane; aqueous fractions AQ1, AQ2, AQ3 and AQ4; ethyl acetate fraction EA), with the aim of obtaining phlorotannin-enriched extracts. All...
Article
Full-text available
An important factor in consumers’ acceptability, beyond visual appearance and taste, is food texture. The elderly and people with dysphagia are more likely to present malnourishment due to visually and texturally unappealing food. Three-dimensional Printing is an additive manufacturing technology that can aid the food industry in developing novel a...
Article
Sea urchin roe is a gastronomic delicacy appreciated worldwide and Portugal is the third largest consumer nation of seafood. However, sea urchin roe is recognized as a seafood by few members of the national coastal communities. Motivated by an increasing interest of gastronomic and aquaculture sectors in producing this seafood, a survey was conduct...
Article
Full-text available
We live in a world of limited biological resources and ecosystems, which are essential to feed people. Consequently, diversifying target species and considering full exploitation are essential for fishery sustainability. The present study focuses on the valorization of three low commercial value fish species (blue jack mackerel, Trachurus picturatu...
Article
Full-text available
Overfishing is increasing over time, and according to FAO (Food and Agriculture Organization), about one third of the world’s fish stocks are now overfished. Thus, diversifying the target species is essential for fisheries sustainability contributing to improve resource-efficient processes. Non-target species can be valuable resources for the devel...
Article
Full-text available
Fish is a very perishable food and therefore several storage strategies need to be employed to increase its shelf-life, guaranteeing its safety and quality from catch to consumption. Despite the advances in modern fish storage technologies, chilling and freezing are still the most common preservation methods used onboard. The present review aims to...
Article
Reproduction of Trachurus picturatus off the western Portuguese coast was studied over 1 yr. During histological analyses, the presence of Kudoa sp. was detected in advanced vitellogenic oocytes. Kudoa infections are known to cause economic loss through the induction of post-mortem liquefaction of fish muscles, but ovarian infection as reported in...
Article
Phycobiliprotein (PBP) pigments were extracted from red algae Gracilaria gracilis through maceration in phosphate buffer using previously optimized conditions. The stability of PBPs in the extracts was assessed by monitoring the extracts at different pHs and temperatures for 10 days. Since phycoerythrin (PE) is the main PBP present in G. gracilis,...
Article
Full-text available
Storing non‐marketable fish aboard fishing vessels takes up valuable storage space and, consequently, it is usually discarded. Therefore, the strategy to minimize the amount of discarded fish and boost the fishing economy should entail measures to turn unexploited species into marketable fish. The use of sensory descriptive analysis is usually the...
Article
Full-text available
We are witnessing a transition to a digital economy, popularized by academics and practitioners as the Fourth Industrial Era, also designated as Industry 4.0 (I4.0). Among all the available digital technologies and aiming to optimize the Architecture Engineering and Construction (AEC) supply chain, the Building Information Modelling (BIM) is becomi...
Article
Full-text available
Fucus spiralis is an edible brown seaweed (SW) found in the Portuguese Coast. It has been reported to have high antioxidant activity, which may elicit a potential use for the food industry. However, little information is available on how the SW behaves during the digestive process and how the freeze-drying process might affect the bioaccessibility...
Article
Full-text available
Type 2 Diabetes Mellitus (T2DM) is a chronic disease which corresponds to 90% of the worldwide cases of diabetes, mainly due to epigenetic factors such as unhealthy lifestyles. First line therapeutic approaches are based on lifestyle changes, most of the time complemented with medication mostly associated with several side effects and high costs. A...
Article
The extraction of phycobiliprotein (PBP) pigments from red algae Gracilaria gracilis was optimized using maceration, ultrasound-assisted extraction (ultrasonic water bath and ultrasonic probe), high pressure-assisted extraction, and freeze-thaw. The experimental conditions, namely homogenization time (t1), buffer concentration (C), treatment time (...
Article
Full-text available
Due to the current demand for healthier food, the IV gamma products industry has grown over the years. Additionally, it is well known that chlorine is a disinfectant largely used in this industry. However, the risk assessment associated with the formation of carcinogenic by-products from this halogenated disinfection has not been widely studied. Th...
Chapter
This chapter gives a good grounding in view of the development of innovative technological solutions that enhance the valorisation and efficient use of marine resources through the integration of value chains, in a logic of circular economy, articulating food industry, biotechnology, and fisheries. Economy is a business model that extends the circu...
Article
Full-text available
In this study, nutritional composition (protein, lipids, carbohydrates, ash, and moisture), physicochemical properties (soluble solid content, titratable acidity, texture and instrumental colour on surface, and internal section), phytochemicals (total phenolic content and anthocyanin content), and antioxidant capacity (DPPH-2,2'-diphenyl-1-picrylhy...
Poster
Full-text available
Sea urchin roe is becoming an extremely appreciated delicacy in occidental gastronomy. Besides that, it also has a high nutritional value, being rich in of protein, lipids, fatty acids (mainly ω3-PUFA), carotenoids, vitamins and minerals. The high commercial value and the continuously growing market demand are starting to cause the decline of sea u...
Poster
Full-text available
The sea urchin Paracentrotus lividus (Lamarck, 1816), mainly distributed in the Mediterranean and Adriatic seas and in the North-Eastern Atlantic coast, represents an important economic resource. Its reddish-orange gonads, also designated as roe, are long considered a luxury food item, with a high nutritional content, particularly in carotenoids. G...
Poster
Full-text available
The use of natural extracts and crude biomass from seaweeds in food and feed, is a promising area, since these can be rich sources of nutrients and bioactive compounds, namely with antimicrobial and antioxidant activity. Recently there has been a growing interest regarding the potential of seaweeds as a source of nutritional and health related comp...
Article
Fucus spiralis is an edible brown seaweed (SW) found in the Portuguese Coast that is still undervalued and not very well studied. However, SW are known to be nutritious and healthy foods, in part, for their potential to supply mineral nutrients to the body. Nevertheless, with the increasing levels of pollution in the coastal areas, SW can also accu...
Poster
Full-text available
Seaweed culture systems worldwide aim to achieve high biomass production and profitable yields, by adopting methodologies specifically designed for a target species. In this sense, research aimed at improving the growth conditions of the red seaweed Gracilaria gracilis , a gracilarioid widely cultivated worldwide, is of utmost importance, mainly du...
Poster
Full-text available
Acknowledgements This project has the financial support of Operational Programme MAR2020 through the project 16-02-01-FMP-0004: Ouriceira Aqua: Aquaculture and Enhancement of Gonad Production in the Sea Urchin (Paracentrotus lividus). This study had the support of Fundação para a Ciência e Tecnologia (FCT), through the strategic project UID/MAR/042...
Article
Full-text available
Microbial inactivation often follows a sigmoidal kinetic behaviour, with an initial lag phase, followed by a maximum inactivation rate period and tending to a final asymptotic value. Mathematically, such tendencies may be described by using primary kinetic models (Gompertz based model is one example) that describe microbial survival throughout proc...
Article
Many minimally processed foods depend on a combination of inhibitory factors to reduce the hazard of foodborne illness. Therefore, inactivation of Listeria innocua was studied according to a 24 factorial experiment designed to draw conclusions about temperature (52.5 °C and 65.0 °C), pH (4.5 and 7.5), water activity (aw=0.95 and 0.99) and solute ty...
Article
Nowadays, consumers demand high quality food products with an extended shelf-life without chemical additives. Edible coatings (EC) containing natural compounds are a promising preservation technology for raw seafood without compromising fresh-like appeal and nutritional content.The aim of this work was to evaluate the effect of Thunnus obesus skin...
Conference Paper
The present study aims to establish the rearing conditions for the edible sea urchin Paracentrotus lividus. Several other studies were developed with P. lividus and other sea urchins that might have high potential for aquaculture and commercial fisheries. This aquaculture research project will last 36 months and is part of a multidisciplinary proje...
Article
Full-text available
Many minimally processed foods depend on a combination of inhibitory factors to reduce the hazard of foodborne illness. Therefore, inactivation of Listeria innocua was studied according to a 2⁴ factorial experiment designed to draw conclusions about temperature (52.5 °C and 65.0 °C), pH (4.5 and 7.5), water activity (aw=0.95 and 0.99) and solute ty...
Article
Nowadays, consumers demand high quality food products with an extended shelf-life without chem- ical additives. Edible coatings (EC) containing natural compounds are a promising preservation tech- nology for raw seafood without compromising fresh-like appeal and nutritional content. The aim of this work was to evaluate the effect of Thunnus obesus...
Chapter
Since ancient times, natural products have been used for food preservation. With no refrigeration systems, the addition of specific plants, salts and herbs were the only available methods for maintaining the products quality as time passed. Nowadays, new methodologies have been discovered and developed for maintaining food quality during long perio...
Article
Full-text available
It is well known that temperature is the key factor controlling the microbial survival/inactivation. However, the interactive effects of further stressing environmental conditions may influence microbial behaviour. The objective of this work was to include, in the inactivation model, temperature, pH and aw effects using a black box polynomial model...
Article
Full-text available
This work focuses on the use of the Gompertz-inspired model to predict the thermal inactivation behaviour of microorganisms obtained in solid food products, validated for isothermal and non-isothermal conditions. Experiments were carried out in parsley, artificially inoculated with Listeria innocua. For the isothermal conditions tested, the predict...
Poster
Seaweeds (SW) consumption has increased worldwide due to the growing awareness of its several benefits. SW of high quality are sold directly for human food and are recognized as a very healthy component to include in the diet. SW may provide a source of bioactive compounds. Brown SW, in particular, has been reported to have high antioxidant capabil...
Conference Paper
Health authorities worldwide have recommended reducing salt in processed foods in order to reduce the risk of high blood pressure. Salt, i.e. sodium chloride (NaCl) is a known flavour potentiator. Thus, the reduction of salt in food leads to reduced flavour besides a lack of salty taste. Seaweeds, which have been used by the Western food industry f...
Chapter
This chapter discusses packaging technologies, materials and novel strategies for the maintenance of seafood quality throughout storage. Seafood is a valuable source of protein, fatty acids, minerals and vitamins, and in some cultures it represents the main protein source in feeding. Seafood is a highly perishable product, which, unlike meat produc...
Chapter
Although a large research effort has been given to attain safe seafood products, foodborne diseases are a constant concern both from a public health and/or economic perspectives. Consequently, the microbial spoilage of these foods and the presence of pathogens are of major importance to processing industries, and an appropriate control of growth an...
Chapter
Full-text available
Consumers expect that food products will be safe and convenient to use and still have all the qualities of a fresh product. Foods often undergo processing, which has three major aims: to make food safe while providing products with the highest quality attributes, to transform food into forms that are more convenient or more appealing, and to extend...
Article
Full-text available
Proximate composition (ash, moisture, total protein, and fat contents) and fatty acid profile of Balistes capriscus (grey triggerfish) were assessed over a 6-months period (April to September, 2011) in animals captured along the coast of Peniche (Portugal). High protein (18.9% to 21.4%) and low lipid (0.5% to 0.8%) contents were determined. The hig...
Article
Full-text available
Food processes should be designed to provide an adequate margin of safety against microbiological risk of food poisoning and food spoilage throughout shelf life. In this field, the use of mathematical models that describe the microorganisms’ kinetics in such conditions is an important tool for convenient design, control and optimization of efficien...
Article
The objective of this work was to study the effect of three linear temperature profiles (heating rates of 1.5, 1.8 and 2.6 °C/min, from 20 to 65 °C) on Listeria innocua inactivation in liquid medium. The inactivation was also analyzed in artificially contaminated parsley (heating rate of 1.8 °C/min) and throughout a frying process, using a pre-cook...
Article
Listeria innocua inactivation was studied within the temperature range 52.5–65.0 °C, comparing two different strains (10528 and 2030c) and two growth phases (exponential and stationary). Survival curves may present a sigmoidal behaviour, with an initial shoulder (L), followed by a maximum inactivation rate (kmax) period and a final tailing tendency...
Article
Acidification of foods with organic acids, either by fermentation or by intentional addition, is an important and common mechanism for controlling foodborne pathogens in a diversity of food products. The objective of this work was to study thermal inactivation of Listeria innocua, an acid tolerant microorganism, at 52.5, 60.0 and 65.0 degrees C, at...
Article
The objective of this work was to create a software application (Bugdeath 1.0) for the simulation of inactivation kinetics of microorganisms on the surface of foods, during dry and wet pasteurisation treatments. The program was developed under the Real Basic© 5.2 application, and it is a user-friendly tool. It integrates heat transfer phenomena and...
Article
Full-text available
Development of effective heat treatments is crucial to achieve food products’ safety, and predictive microbiology is an excellent tool to design adequate processing conditions.This work focuses on the application of a modified Gompertz model to describe the inactivation behaviour under time-varying temperature conditions at the surface of a food pr...
Presentation
Oral presentation: “Annual Meeting of the Institute of Food Technologists & Food Expo (IFT 2006)”.