Tânia Tavares

Tânia Tavares
University of Porto | UP · Departamento de Engenharia Química

Researcher

About

38
Publications
4,186
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880
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Publications

Publications (38)
Article
Full-text available
Cyanobacteria are microorganisms that are well-adapted to sudden changes in their environment, namely to light conditions. This has allowed them to develop mechanisms for photoprotection, which encompass alteration in pigment composition. Therefore, light modulation appears to be a suitable strategy to enhance the synthesis of specific pigments (e....
Article
Full-text available
Few studies have focused on the biotechnological potential of the marine cyanobacterium Synechocystis salina, in particular its bioactive metabolites. Hence, an opportunity exists to explore various solvent combinations in attempts to improve extraction of cellular contents of metabolites with antioxidant features as a part of a structured attempt...
Article
Aims of this study: The major aims of this work were to consistently optimize the production of biomass of the dinoflagellate Karlodium veneficum and evaluate its extracts biotechnological potential application towards food, nutraceutical or/and pharmaceutical industries. Methods and results: A successful approach of biomass production of Karlod...
Article
Full-text available
Bioactive lipidic compounds of microalgae, such as polyunsaturated fatty acids (PUFA) and carotenoids, can avoid or treat oxidation-associated conditions and diseases like inflammation or cancer. This study aimed to assess the bioactive potential of lipidic extracts obtained from Gloeothece sp.–using Generally Recognized as Safe (GRAS) solvents lik...
Article
Full-text available
A cyanobacterium of the genus Chroococcidiopsis has been recently unveiled to go to Mars, owing to its unique ability to stand harsh environmental conditions. Nevertheless, it has been little characterized in terms of other biotechnological applications. The aim of this study was thus to explore the biotechnological potential of Chroococcidiopsis s...
Article
Full-text available
Microalgae have shown a great potential as a source of bioactive compounds, such lipidic compounds as fatty acids and carotenoids, with recognized benefit for human health. Their synthesis is directly affected by culturing conditions, but, as photosynthetic organisms, microalgae are greatly influenced by light, particularly light quality and irradi...
Article
Full-text available
One of the main goals of Mankind is to ensure food system sustainability—including management of land, soil, water, and biodiversity. Microalgae accordingly appear as an innovative and scalable alternative source in view of the richness of their chemical profiles. In what concerns lipids in particular, microalgae can synthesize and accumulate signi...
Article
Full-text available
The current study evaluated the microalgae replacement by dry macroalgae (Ulva rigida) in the reproductive success and biochemical composition of the Pacific oyster (Crassostrea gigas) during broodstock conditioning. Five nutritional regimes were tested: 100% macroalgae (diet 1), 50% macroalgae+50% microalgae (diet 2), 25% macroalgae+75% microalgae...
Chapter
This chapter reviews various semi-hard cheeses, such as Appenzeller, Arzua-Ulloa Protected Designation of Origin (PDO), Castelmagno PDO, Comte PDO and Flaouna Cheeses, and explores its type, description and sensory characteristics, method of manufacture, and relevant research. Appenzeller is a semi-hard cheese which is very popular for its unmistak...
Article
This work attempted to assess the effect of high intensity ultrasound (HIUS) upon development of bio-based delivery systems, from β-lactoglobulin (β-Lg) gelled microparticles, for encapsulation of a bioactive peptide concentrate (PepC). Solutions of 150 g L−1 of commercial β-Lg and 30 g L−1 PepC, at various pH values (3.0, 4.0 and 5.5), were accord...
Chapter
This chapter reviews various semi-hard cheeses, such as Afuega'l Pitu, Anevato Protected Designation of Origin (PDO), Bryndza, Cremoso and Galotyri and explores its type, description and sensory characteristics, method of manufacture, and relevant research. The PDO status of Afuega'l Pitu cheese was recognised by the Ministry of Agriculture, Fisher...
Article
Several milk and dairy products have been proved as functional foods and consequently aroused considerable interest from the dairy industry. In particular, whey obtained as a by-product of cheese production is being touted as functional food with several health benefits. The biological components of whey, namely, its proteins, demonstrate a large r...
Article
Whey is a valuable material with regard to its constitution; however, its disposal is an important problem for the dairy industry, which demands simple and economic solutions. Because lactose is the major component of whey solids, it became interesting and promising to study the bioconversion of lactose components as a substrate for the production...
Article
Membrane technology has revolutionized the dairy product sector. It enables the concentration, fractionation, and purification of milk and whey components (namely proteins and lactose), being inexpensive when compared with chromatographic techniques, and easy to scale up. Its industrial application leads to an increase of the yield, quality, and sh...
Article
The increase of hen egg consumption demands profitable applications for eggshells, including their membranes, in order to minimize environmental and public health problems that could result from their accumulation. This work presents an innovative application for eggshell membranes to obtain an added-value food ingredient that combines maximized AC...
Poster
The present research project is intended to explore the ability of macroalgae to produce novel immunotherapeutics, using macroalgae bioactive compounds as functional feeds in diets for meagre
Article
Probiotic whey cheeses have been produced for several years. It is recognized that several bacterium-mediated metabolic activities contribute differently to the final sensory and nutritional profiles of dairy products. Hence the metabolic activity of probiotic strains in a whey cheese and their contribution to the bioactivity of such matrices were...
Article
The remarkable longevity of people in specific regions of Portugal, whose diets are based on whey cheese, has puzzled researchers for quite some time. Our data indicate that several oligopeptides are released from glycomacropeptide (originated in κ-casein) and α-lactalbumin – and one surprisingly from β-lactoglobulin, by plant proteases previously...
Article
The aim of this study was to investigate the antihypertensive effect of a peptide fraction (PepC) obtained from a whey protein concentrate following hydrolysis by Cynara cardunculus, as well as of its fraction with MW below 3 kDa (PepCF). Both these concentrates encompassed peptides that exhibited potent in vitro inhibition of angiotensin-convertin...
Article
Peptide concentrates generated by hydrolysis of whey with aqueous extracts of flowers of Cynara cardunculus were studied for possible protection of the stomach mucosa against ulcerative lesions caused by oral administration of absolute ethanol. Both the whole peptide fraction obtained via hydrolysis of whey protein concentrate (peptide concentrate,...
Article
Whey protein concentrate (WPC) was subjected to enzymatic hydrolysis by proteases from the flowers of Cynara cardunculus, and the resulting angiotensin-converting enzyme (ACE)-inhibitory effect was monitored. The whole WPC hydrolysate exhibited an IC(50) value of 52.9 ± 2.9 μg/mL, whereas the associated peptide fraction with molecular weight below...
Article
There is a long tradition of artisanal cheesemaking in Portugal. A number of cheese varieties are indeed manufactured locally from raw ewes' or goats' milk (or a mixture of both) at the farmhouse level, which are traded chiefly within their production area. Despite the current dominance of industrial cheeses on the world market obtained from pasteu...
Article
Full-text available
Processing of whey proteins yields several bioactive peptides that can trigger physiological effects in the human body: on the nervous system via their opiate and ileum-contracting activities; on the cardiovascular system via their antithrombotic and antihypertensive activities; on the immune system via their antimicrobial and antiviral activities;...
Conference Paper
Full-text available
Palavras-chave: Soro, lacticínios, processo, separação, proteínas Resumo: Este trabalho focou-se na obtenção de concentrados proteicos e peptídicos de soro de vaca, em unidade piloto, através de técnicas de filtração selectiva ⎯ associadas a hidrólise por enzimas existentes no extracto de cardo comercial a 3% (v/v) a pH 5.2 durante 3 h a 55 ºC. o g...
Article
The contributions of the coagulant Cynara cardunculus and of the microflora of raw milk to the volatile-free fatty acid profile of Serra da Estrela cheese were evaluated. The experimental design included both a model system and, dual cheeses. The study in the model system showed that isovaleric acid was the predominant volatile compound after 7 d o...
Article
Cheesemaking from batches of raw ewe's milk was carried out via inoculation with wild strains of Lactococcus lactis subsp. lactis ESB110019 and Lactobacillus plantarum ESB5004 independently, or combined with each other. Those two strains had been isolated from the native microflora of typical Serra da Estrela cheese. One control batch was processed...
Article
Lactococcus lactis subsp. lactis strain ESB110019 and Lactobacillus plantarum strain ESB5004, novel strains that were previously isolated from the wild adventitious microflora of certified Serra da Estrela cheeses, were assayed for esterase activity using, as substrates, ortho- and para-nitrophenyl derivatives of fatty acids. Both strains preferent...
Article
An intracellular hydrolase able to cleave l-lysine-p-nitroanilide was purified from Lactobacillus plantarum strain ESB5004 via two steps of precipitation with ammonium sulfate (at 30 and 50% (w/v)), followed by hydrophobic interaction and ion-exchange chromatographies. The aminopeptidase was purified up to 11-fold, with a final yield of ca. 1%. Its...

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Project (1)
Project
PhotoBioValue aims to develop a novel technology for microalgal production and valorisation, increasing the flexibility for bioproducts synthesis under the biorefinery concept. Specific objectives are: (a) to develop and test a new and disruptive photobioreactor (PBR) design to optimise the biomass production – channel PBR; (b) to evaluate the effect of environmental stresses (light intensity and exposure, temperature and salinity) on the biochemical composition of microalgae; (c) to explore the potential of tubular PBRs with compound parabolic collectors (CPCs) to promote these stress conditions to microalgae; (d) to study a two-step cultivation system for both biomass production and valorisation; and (e) to perform a techno-economic analysis and evaluate the process sustainability.