Immunology and Microbiology, Biotechnology, Microbiology (medical), Food Science
91
Scopus Publications
Scopus Publications
Polymeric Nanogels for Skin Applications Sara Silva, Manuela Machado, Eduardo M. Costa Gels, 2026 Chronic skin inflammatory diseases including psoriasis and atopic dermatitis affect millions worldwide, imposing substantial physical, psychological, and economic burdens. Despite advances in topical therapies, conventional formulations suffer from poor skin penetration, rapid clearance, local and systemic side effects, and suboptimal patient adherence. Polymeric nanogels, internally crosslinked three-dimensional polymer networks with dimensions of 10–200 nm, emerged as promising platforms to overcome these limitations. Their unique properties including high water content, tunable porosity, biocompatibility, deformability, and stimulus-responsive behavior enhance skin penetration allowing for targeted therapeutic action. This review examines nanogel synthesis methods optimized for targeting skin inflammatory diseases, including biopolymer-based approaches utilizing chitosan and hyaluronic acid, offering insights into how different methods and advanced architecture provide multifunctional capacities and bioactivities. Translation challenges including manufacturing scalability, long-term safety assessment, and regulatory compliance are critically discussed alongside emerging opportunities in personalized medicine and smart microneedle integrated systems for adaptive therapy.
Valorization of Pterospartum tridentatum (Carqueja) Stems: Influence of Extraction Methods on Phenolic Composition, Antioxidant Capacity, and Functional Bioactivity Tiago Barros Afonso, Teresa Bonifácio-Lopes, Eduardo M. Costa, Tiago Macedo, Joana Moreira, et al. Foods, 2026 Pterospartum tridentatum (L.) Willk. (carqueja) is widely used in traditional medicine and culinary practices in the Iberian Peninsula; however, most studies have focused on its flowers, while its stems remain largely unexplored, despite representing a significant proportion of the plant biomass. This study aimed to evaluate the potential of P. tridentatum stems as a source of bioactive compounds using different extraction methodologies. Aqueous, hydroethanolic, ultrasound-assisted extraction (UAE) and pressurized liquid extraction (PLE) were applied, and the resulting extracts were characterized in terms of their extraction yield, protein and carbohydrate content, phenolic composition, antioxidant capacity, antimicrobial activity, and cytotoxicity in HaCaT and Caco-2 cell lines. Phenolic profiling by LC-ESI-QqTOF-HRMS tentatively identified 37 compounds, mainly corresponding to flavonoid and isoflavonoid glycosides, with genistein derivatives representing the dominant constituents across all extracts. Although extraction yields differed among methods, phenolic profiles were broadly similar. UAE and PLE extracts showed slightly higher antioxidant activity, while antimicrobial activity was limited, with only moderate inhibition observed against Staphylococcus epidermidis and Malassezia furfur. Additionally, cytotoxicity assays indicated low toxicity. Overall, the results demonstrate that P. tridentatum stems represent a promising yet underutilized biomass source of phenolic compounds with antioxidant potential and low cytotoxicity under the tested in vitro conditions.
Bioactive Aromatic Plant Extracts Modulate Metabolism and Inflammation in HeLa Cells Sara Silva, Manuela Machado, Manuela Pintado, Eduardo M. Costa Molecules, 2025 Aromatic plants are rich sources of bioactive compounds with recognized therapeutic potential. This study investigated the phytochemical composition and biological activities of ethanolic extracts from four aromatic species—Thymus vulgaris L. (thyme), Rosmarinus officinalis L. (rosemary), Aloysia citrodora (lemon verbena), and Tanacetum balsamita L. (costmary)—using HeLa human cancer cells as a model. LC–MS analysis identified 28–44 metabolites per species, with phenolic compounds and terpenoids comprising 58–67% of total metabolites. Biological assays demonstrated concentration-dependent inhibition of HeLa cell metabolism down to 150 µg/mL, with rosemary displaying the strongest effects. LDH assays confirmed membrane disruption, most notably for lemon verbena (ca. 80% of release), and cellular proliferation was significantly disrupted by all extracts, most notably for thyme (70% reduction). Under oxidative conditions, costmary, thyme, and lemon verbena reduced intracellular ROS by up to 35% and all extracts suppressed IL-6 secretion, with rosemary showing the strongest anti-inflammatory response, lowering IL-6 levels to near or below the assay’s detection limit. Out of all the extracts, rosemary exhibited the most pronounced effects across cytotoxic, antioxidant, and cytokine assays, suggesting synergistic activity of its phenolic and terpenoid constituents. Multivariate analyses (correlation and PCA) linked specific metabolite classes to bioactivity patterns, providing insight into the mechanistic diversity underlying plant-specific effects. Overall, the results support the potential of these aromatic plants as sources of multifunctional bioactive compounds with anticancer and anti-inflammatory properties.
Bioactive Food Proteins: Bridging Nutritional and Functional Benefits with Sustainable Protein Sources Manuela Machado, Israel Bautista-Hérnandez, Ricardo Gómez-García, Sara Silva, Eduardo M. Costa Foods, 2025 Bioactive food proteins play multifunctional roles in human health and functional food development. Beyond their nutritional value, these proteins contain peptide sequences capable of exerting physiological effects, such as antioxidant, anti-hypertensive, immunomodulatory, and anti-inflammatory activities. This review summarises the processing and functional technologies applied to bioactive proteins; the increasing use of alternative protein sources including plants, microorganisms, and insects; and how these proteins exert their activity. Advances in high-tech production methods—such as fermentation and cultured meat—are also discussed, alongside current challenges related to safety, regulation, and consumer acceptance. Bibliometric and patent analyses further demonstrate sustained innovation and interest in this field, highlighting the potential of bioactive proteins to contribute to sustainable, health-promoting food systems.
Precision Fermentation as a Tool for Sustainable Cosmetic Ingredient Production Sara Silva, Israel Bautista-Hérnandez, Ricardo Gomez-García, Eduardo M. Costa, Manuela Machado Applied Sciences Switzerland, 2025 Precision fermentation, a highly controlled process of microbial fermentation, is emerging as a transformative tool to produce cosmetic ingredients. This technology leverages engineered micro-organisms to produce high-value compounds with applications in skincare, hair care, and other cosmetic formulations. Unlike traditional methods of ingredient sourcing, which often rely on extraction from plants or animals, precision fermentation offers a sustainable and scalable alternative, minimizing environmental impact and enhancing the consistency of ingredient supply. This paper explores the potential of precision fermentation to revolutionize the cosmetic industry by enabling the production of complex molecules, such as peptides, proteins, and other bioactive compounds, which are essential for cosmetic efficacy. Using synthetic biology, micro-organisms such as yeast, bacteria, and fungi are programmed to biosynthesize specific cosmetic ingredients, which can include antioxidants, emulsifiers, and moisturizers. This technique not only ensures high purity and ingredients safety but also allows for the production of novel compounds that may be difficult or impossible to obtain through traditional methods. Furthermore, precision fermentation can be employed to address growing consumer demand for cruelty-free, vegan, and eco-friendly products, as it eliminates the need for animal-derived ingredients and reduces resource consumption associated with conventional farming and extraction processes. This review highlights key advancements in the field, discussing the challenges faced by industry, such as regulatory framework, and presents potential solutions for overcoming these obstacles. The paper concludes by examining the prospects of precision fermentation in cosmetics, forecasting how continued innovation in this area could further drive sustainability, ethical production practices, and the development of highly functional, scientifically advanced cosmetic products.
Soft Gels in Food Systems: Recent Advances, Applications, and Technological Innovations Manuela Machado, Eduardo Manuel Aguiar da Costa, Sara Silva Gels, 2025 Soft gels, such as hydrogels, organogels, aerogels, and bigels, represent versatile materials that are increasingly utilized within food systems to modify texture, regulate nutrient delivery, serve as fat substitutes, and enhance product shelf life. Their structural diversity and tunable properties enable targeted solutions for healthier, more sustainable, and consumer-centric products. This review provides a critical overview of recent advances in soft gel science, emphasizing industrial feasibility, regulatory compliance, and strategies to overcome commercialization barriers such as cost, scalability, and consumer acceptance. For each gel type, we compare functional performance with conventional structuring and encapsulation systems, highlighting cases where soft gels offer superior stability, bioactive protection, or caloric reduction. We also examine emerging applications, including gel-based frying media, 3D printing, and nano-enabled formulations, alongside potential risks related to long-term exposure and bioaccumulation. Regulatory frameworks across major jurisdictions are summarized, and sustainability considerations, from sourcing to life cycle impact, are discussed. By integrating technological innovation with safety, regulatory, and market perspectives, this review identifies key research priorities and practical pathways for translating soft gel technologies from laboratory concepts into commercially viable, health-driven food solutions.
Antioxidant-loaded nanocarriers for drinks Mariana Veiga, Célia Costa, Maria João Carvalho, Eduardo M. Costa, Sara Silva, et al. Nanotechnology in the Beverage Industry Fundamentals and Applications, 2020
Chitosan as a dental biomaterial: State of the art Freni Kekhasharú Tavaria, Eduardo Manuel Costa, Irene Pina-Vaz, Manuel Fontes Carvalho, Maria Manuela Pintado Revista Brasileira De Engenharia Biomedica, 2013
