Mariana Alvoco Andrade

@min-saude.pt

Department of Food and Nutrition
National Institute of Health Doutor Ricardo Jorge

Mariana Alvoco Andrade


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https://researchid.co/maandrade
39

Scopus Publications

3153

Scholar Citations

22

Scholar h-index

31

Scholar i10-index

Scopus Publications

  • Cynara Cardunculus l. By-Products as a Sustainable Source of Bioactive Compounds for Industrial Applications
    Cássia H. Barbosa, Mariana A. Andrade, Maria Paula Duarte, Ana Rita Mateus, Fernanda Vilarinho, Ana Luísa Fernando, Ana Sanches Silva
    Springer Proceedings in Earth and Environmental Sciences, 2026
  • Extension of Poultry Meat Shelf Life Using Cynara cardunculus L. Leaf Extracts as a Natural Preservative
    Cássia H. Barbosa, Mariana A. Andrade, Fernanda Vilarinho, Ana Sanches Silva, Ana Luísa Fernando
    Foods, 2025
    Food additives are used to prevent food spoilage and extend its shelf life. However, concerns regarding the potential health implications associated with some synthetic additives have prompted research efforts aimed at identifying natural alternatives, such as plant extracts. Cynara cardunculus L. (cardoon) is known for its antimicrobial and antioxidant properties. The aim of this study was to evaluate the capability of ethanolic food-grade extracts from cultivated cardoon and globe artichoke leaves to preserve poultry breast meat during refrigerated storage. A total of seven treatment groups were tested: one control group (no extract) and six active groups with 0.5%, 1%, and 2% (w/w) of either cultivated cardoon or globe artichoke leaf extracts. Lipid oxidation, moisture, colour, pH, acidity, and microbial growth were assessed in poultry meat samples over 15 days. Both extracts were effective in extending shelf life, up to 11 days, by delaying lipid oxidation and microbial growth. Cardoon extract (1% w/w) displayed superior antimicrobial efficacy, maintaining microbial counts below 5 Log CFU/g meat until day 15, compared to the control. Cultivated cardoon leaf extract proves promising as a natural antimicrobial and antioxidant, extending the shelf life of poultry meat. This presents an opportunity to maintain the quality of meat products, aligning with consumer preferences for natural ingredients and sustainable practices.
  • Emerging Trends in Active Packaging for Food: A Six-Year Review
    Mariana A. Andrade, Cássia H. Barbosa, Regiane Ribeiro-Santos, Sidney Tomé, Ana Luísa Fernando, Ana Sanches Silva, Fernanda Vilarinho
    Foods, 2025
    The development of active food packaging has evolved rapidly in recent years, offering innovative solutions to enhance food preservation and safety while addressing sustainability challenges. This review compiles and analyzes recent advancements (2019–2024) in release-type active packaging, focusing on essential oils, natural extracts, and phenolic compounds as active agents. Primarily plant-derived, these compounds exhibit significant antioxidant and antimicrobial activities, extending shelf life and enhancing food quality. Technological strategies such as encapsulation and polymer blending have been increasingly adopted to overcome challenges related to volatility, solubility, and sensory impact. Integrating bio-based polymers, including chitosan, starch, and polylactic acid, further supports the development of environmentally friendly packaging systems. This review also highlights trends in compound-specific research, release mechanisms, and commercial applications, including a detailed analysis of patents and case studies across various food matrices. These developments have already been translated into practical applications, such as antimicrobial sachets for meat and essential oil-based pads for fresh produce. Moreover, by promoting the valorization of agro-industrial by-products and the use of biodegradable materials, emission-type active packaging contributes to the principles of the circular economy. This comprehensive overview underscores the potential of natural bioactive compounds in advancing sustainable and functional food packaging technologies.
  • Exploring Cynara cardunculus L. by-products potential: Antioxidant and antimicrobial properties
    Cássia H. Barbosa, Maria Paula Duarte, Mariana A. Andrade, Ana Rita Mateus, Fernanda Vilarinho, Ana Luísa Fernando, Ana Sanches Silva
    Industrial Crops and Products, 2024
    Cynara cardunculus L. (cardoon), a perennial crop indigenous to the Mediterranean region, has gained recognition for its remarkable resilience to diverse weather conditions and its multifaceted applications across various industries, which includes the use of the flower as a vegetable rennet to produce some cheeses, as a source of biomass for energy, or its seed oil for human consumption, biodiesel, and animal feed. In some applications (e.g. biomass or seed production), when crop is harvested at the end of the growth cycle, the leaves remain as the main by-products, along with the flowers. In the context of a circular economy, the aim of this work was to undergone studies to determinate their biological properties (antioxidant and antimicrobial). Methanolic and ethanolic extracts of C. cardunculus L. (globe artichoke var. scolymus (L.) Fiori) and cultivated cardoon (var. altilis DC.)) leaves and flowers were characterised in terms of their polyphenol profile (total phenolic content (TPC), total flavonoid compounds (TFC), and ultra-high performance liquid chromatography coupled with time-of-flight mass spectrometry (UHPLC-ToF-MS)), antioxidant capacity (free radical DPPH inhibition system, β-carotene bleaching assay), and antimicrobial capacity (minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), antifungal). In addition, the cultivated cardoon leaves extracts were assessed before and after they were dried in an oven with forced air circulation to evaluate if this treatment affected their bioactive profile. Chlorogenic acid, apigenin, and luteolin were the most quantified of a total of sixteen compounds identified by UHPLC-ToF-MS. Cultivated cardoon dry leaf extract presented the best antioxidant capacity for both methanolic (EC 50 = 0.8 mg/mL, antioxidant activity coefficient (AAC) = 279.67) and ethanolic (EC 50 = 2.1 mg/mL, AAC = 448.06) extracts, compared to the cardoon flower extracts and the globe artichoke leaf extracts. Dried cultivated cardoon leaf extracts presented higher antioxidant capacity than fresh cultivated cardoon leaf extracts, but a greater number of polyphenolic compounds were identified in fresh cultivated cardoon leaf extract. The Gram-positive bacteria were more sensitive to the activity of both ethanolic and methanolic extracts than the Gram-negative and cultivated cardoon dry leaf ethanolic extract presented lower MIC and MBC values (125–2000 µg/mL) for most of the tested microorganisms, thus showing higher antimicrobial activity. As for the cultivated cardoon leaf extracts, the dried leaf extracts exhibited better antimicrobial activity, with lower MIC values, than the fresh leaf extracts. The extracts only demonstrated a slight inhibition against the fungi Aspergillus fumigatus . In conclusion, studies performed indicate that dried leaves maintain their biological activities compared to fresh leaves, and that flowers present significant biological activity which suggests the great potential of the by-products of this crop as a source of active compounds in different industrial applications (e.g. food industry). • The antioxidant activity of different Cynara cardunculus extracts was tested. • Chlorogenic acid, luteolin and apigenin were the main phenolic compounds quantified. • The antimicrobial activity of different C. cardunculus extracts was tested. • The extracts were tested against different Aspergillus species. • Cardoon dried leaf extract had greater antioxidant and antimicrobial activities.
  • Blown film of PLA for packaging with green tea and fish industrial residues: An insight on their properties
    Pedro V. Rodrigues, Ana B. Cunha, Mariana A. Andrade, Fernanda Vilarinho, Ana Vera Machado, M. Cidália R. Castro
    Food Packaging and Shelf Life, 2024
    The use of food waste on the production of packaging can be seen as a promising strategy to cost reduction and new properties. Moreover, packaging, besides food physical protection, should establish a barrier to light and oxygen together with antioxidant and antibacterial activity, to extend the shelf-life of perishable products. In this study, PLA films with the incorporation of natural additives (cold fish protein - cFG and green tea extract - GTE) were successfully produced by blown film extrusion. While PLA exhibits favorable water vapor barrier properties due to its hydrophobic nature, a significant drawback in terms of high oxygen permeability. Although the cFG and GTE incorporation into the PLA matrix decreased the water vapor barrier and mechanical properties, it improves the oxygen barrier along with wettability and antioxidant activity. Moreover, GTE polyphenol compounds seem to improve molecular interaction between the PLA and cFG particles by establishing a better dispersion with enhanced compatibility. These results exhibit the benefits of adding cFG and GTE to a PLA matrix to produce an active film with reliable properties for food packaging.
  • Active Low-Density Polyethylene-Based Films by Incorporating α-Tocopherol in the Free State and Loaded in PLA Nanoparticles: A Comparative Study
    Ana G. Azevedo, Carolina Barros, Sónia Miranda, Ana V. Machado, Olga S. Carneiro, et al.
    Foods, 2024
    In this work, alpha-tocopherol (α-TOC) was encapsulated in poly(lactic acid) nanoparticles (PLA NPs) and added to low-density polyethylene (LDPE) films with the aim of producing an active film for food packaging applications. PLA NPs loaded with α-TOC were produced through nanoprecipitation and dried using two methods (freeze-dryer and oven). LDPE-based films with final polymeric matrix concentrations of 10 and 20 g/kg were then produced through blow extrusion. The results showed that LDPE-based films loaded with α-TOC can be produced using blow extrusion, and a good distribution of PLA NPs can be obtained within the LDPE matrix as observed using scanning electron microscopy (SEM). The mechanical properties were affected by the incorporation of α-TOC and PLA NPs loaded with α-TOC, with the observation of a decrease in tensile strength and Young’s Modulus values and an increase in elongation at break. Regarding water vapor permeability, the films showed a reduction in the values with the addition of α-TOC and PLA NPs loaded with α-TOC compared to the LDPE film (control). Films with α-TOC in the free state and loaded in PLA NPs showed antioxidant activity, but their behavior was affected by the encapsulation process.
  • LDPE and PLA Active Food Packaging Incorporated with Lemon by-Products Extract: Preparation, Characterization and Effectiveness to Delay Lipid Oxidation in Almonds and Beef Meat
    Mariana A. Andrade, Cássia H. Barbosa, Sandra Mariño-Cortegoso, Letricia Barbosa-Pereira, Raquel Sendón, Giovanna G. Buonocore, Mariamelia Stanzione, Anabela Coelho, Cristina Belo Correia, Margarida Saraiva, Ana Rodríguez-Bernaldo de Quirós, Fernanda Vilarinho, Khaoula Khwaldia, Ana Sanches Silva, Fernando Ramos
    Foods, 2023
    Low-density polyethylene-based packaging with 4% lemon extract (LDPE/4LE) and two polylactic-based (PLA) packaging materials with 4% and 6% lemon extract (PLA/PEG/4LE and PLA/6LE) were produced. O2 and water permeability tests were performed, the total and individual phenolic compounds content were measured, and the films’ antioxidant activities were determined. The films’ ability to delay lipid oxidation was tested in two model foods: almonds, packaged with LDPE/4LE, PLA/4LE and PLA/6LE for a maximum period of 60 days at 40 °C (accelerated assay); and beef meat, packaged with the PLA/6LE for a maximum period of 11 days at 4 °C. The LE improved the WVP in all of the active films by 33%, 20% and 60% for the LDPE/4LE, PLA/4LE and PLA/6LE films, respectively. At the end of 10 days, the migration of phenolic compounds through the PLA films was measured to be 142.27 and 114.9 μg/dm2 for the PLA/4LE and PLA/6LE films, respectively, and was significantly higher than phenolic compounds migration measured for the LDPE/4LE (15.97 μg/dm2). Naringenin, apigenin, ferulic acid, eriocitrin, hesperidin and 4-hydroxybenzoic acid were the main identified compounds in the PLA, but only 4-hydroxybenzoic acid, naringenin and p-coumaric acid were identified in the LDPE films. Regarding the films’ ability to delay lipid oxidation, LDPE/4LE presented the best results, showing a capacity to delay lipid oxidation in almonds for 30 days. When applied to raw beef meat, the PLA/6LE packaging was able to significantly inhibit lipid oxidation for 6 days, and successfully inhibited total microorganisms’ growth until the 8th day of storage.
  • PLA films loaded with green tea and rosemary polyphenolic extracts as an active packaging for almond and beef
    Mariana A. Andrade, Cássia H. Barbosa, Miguel A. Cerqueira, Ana Gabriela Azevedo, Carolina Barros, Ana Vera Machado, Anabela Coelho, Rosália Furtado, Cristina Belo Correia, Margarida Saraiva, Fernanda Vilarinho, Ana Sanches Silva, Fernando Ramos
    Food Packaging and Shelf Life, 2023
    In the present study, RE presented higher antioxidant capacity and higher content of total phenolic compounds than GTE. While the main phenolic compounds identified in RE were carnosic acid, carnosol and rosmarinic acid, in GTE catechins, rutin and gallic acid were the main identifies compounds. Extracts were incorporated into PLA active films, followed by the evaluation of its properties. The potential of the active PLA films to extend foods shelf-life was tested in almonds and beef. PLA/4GTE presented the highest water vapor permeability and opacity, while PLA/4RE presented the highest O2 permeability. PLA/2 GTE and PLA/4GTE presented the highest total content in phenolic compounds at the end of 10 days (at 40 °C). Regarding the almond packaged with the active films, PLA with RE films were the most effective in the reduction of oxidation, allowing to obtain the lowest lipid oxidation products, at the end of 60 days of storage at room temperature. In addition, active PLA films inhibited the formation of MDA content in beef stored for 11 days. This study shows that these PLA active packages can contribute for delaying lipid oxidation in foodstuffs with high fat content.
  • Citrus By-Products: Valuable Source of Bioactive Compounds for Food Applications
    Mariana A. Andrade, Cássia H. Barbosa, Muhammad Ajmal Shah, Nazir Ahmad, Fernanda Vilarinho, Khaoula Khwaldia, Ana Sanches Silva, Fernando Ramos
    Antioxidants, 2023
    Citrus production produces about 15 million tons of by-products/waste worldwide every year. Due to their high content of bioactive compounds, several extraction techniques can be applied to obtain extracts rich in valuable compounds and further application into food applications. Distillation and solvent extraction continues to be the most used and applied extraction techniques, followed by newer techniques such as microwave-assisted extraction and pulsed electric field extraction. Although the composition of these extracts and essential oils directly depends on the edaphoclimatic conditions to which the fruit/plant was exposed, the main active compounds are D-limonene, carotenoids, and carbohydrates. Pectin, one of the most abundant carbohydrates present in Citrus peels, can be used as a biodegradable polymer to develop new food packaging, and the extracted bioactive compounds can be easily added directly or indirectly to foods to increase their shelf-life. One of the applications is their incorporation in active food packaging for microbiological and/or oxidation inhibition, prolonging foods’ shelf-life and, consequently, contributing to reducing food spoilage. This review highlights some of the most used and effective extraction techniques and the application of the obtained essential oils and extracts directly or indirectly (through active packaging) to foods.
  • Extending High Fatty Foods Shelf-Life Protecting from Lipid Oxidation and Microbiological Contamination: An Approach Using Active Packaging with Pomegranate Extract
    Mariana A. Andrade, Pedro V. Rodrigues, Carolina Barros, Vasco Cruz, Ana Vera Machado, Cássia H. Barbosa, Anabela Coelho, Rosália Furtado, Cristina Belo Correia, Margarida Saraiva, Fernanda Vilarinho, Fernando Ramos, Ana Sanches Silva
    Coatings, 2023
    The search for new forms to extend foodstuffs’ shelf-life through the use of natural compounds and extracts continues to grow among researchers and the industry. In this line of thought, the main objective of this work was to develop, characterize and evaluate the effectiveness of an active food packaging based on polylactic acid (PLA) and incorporated with natural extracts obtained from grape and/or pomegranate by-products. In vitro, antioxidant methods were applied to evaluate the antioxidant capacity of three extracts: wort extract, freeze-dried pomegranate peels extract (PPE-FD), and natural pomegranate peels (PPE-N). Punicalagin (A + B) and ellagic acid were determined in PPE-FD, PPE-N, and active films by UHPLC-DAD. New PLA-based active packaging with PPE-FD (PLA/3PPE) and pomegranate peels (PLA/3PP) were developed, and their chemical, mechanical, and barrier properties were evaluated. Moreover, the effectiveness of the new film was carried out through the study of lipid oxidation state and microbial contamination of two high-fat content foodstuffs, almonds and beef meat. PPE-FD presented high antioxidant capacity and high content in total phenolics and flavonoid compounds. The PLA/3PPE and PLA/3PP prevented the lipid oxidation of meat and presented antimicrobial activity against Staphylococcus aureus. The addition of the PPE-FD and the pomegranate peels to the PLA did not affect the morphology of the polymer. Although both PPE-FD and pomegranate peels presented punicalagin (A + B) and ellagic acid, only ellagic acid was identified and quantified in the active PLA. Active PLA films were not effective in delaying the lipid oxidation of almonds, but they showed to be significantly effective in delaying the lipid oxidation of beef meat and reducing the microbial growth in this food matrix over time.
  • Development of active films utilizing antioxidant compounds obtained from tomato and lemon by-products for use in food packaging
    Sandra Mariño-Cortegoso, Mariamelia Stanzione, Mariana A. Andrade, Cristina Restuccia, Ana Rodríguez-Bernaldo de Quirós, Giovanna G. Buonocore, Cássia H. Barbosa, Fernanda Vilarinho, Ana Sanches Silva, Fernando Ramos, Khaoula Khwaldia, Raquel Sendón, Letricia Barbosa-Pereira
    Food Control, 2022
  • Mono and multilayer active films containing green tea to extend food shelf life
    Dalila M. Vieira, Mariana A. Andrade, Fernanda Vilarinho, Ana Sanches Silva, Pedro V. Rodrigues, M. Cidalia R. Castro, Ana V. Machado
    Food Packaging and Shelf Life, 2022
  • Active Edible Packaging
    Cássia H. Barbosa, Mariana A. Andrade, Fernanda Vilarinho, Ana Luísa Fernando, Ana Sanches Silva
    Encyclopedia, 2021
  • Essential oils from plants: Industrial applications and biotechnological production
    Mariana Andrade, Regiane Ribeiro-Santos, Ana Sanches Silva
    Exploring Plant Cells for the Production of Compounds of Interest, 2021
  • Industrial fruits by-products and their antioxidant profile: Can they be exploited for industrial food applications?
    Cássia H. Barbosa, Mariana A. Andrade, Raquel Séndon, Ana Sanches Silva, Fernando Ramos, Fernanda Vilarinho, Khaoula Khwaldia, Letricia Barbosa-Pereira
    Foods, 2021
  • Novel active food packaging films based on whey protein incorporated with seaweed extract: Development, characterization, and application in fresh poultry meat
    Mariana A. Andrade, Cássia H. Barbosa, Victor G. L. Souza, Isabel M. Coelhoso, João Reboleira, Susana Bernardino, Rui Ganhão, Susana Mendes, Ana Luísa Fernando, Fernanda Vilarinho, Ana Sanches Silva, Fernando Ramos
    Coatings, 2021
  • Industrial multi-fruits juices by-products: total antioxidant capacity and phenolics profile by LC–MS/MS to ascertain their reuse potential
    Mariana A. Andrade, Lucíllia Rabelo de Oliveira Torres, Ana Sanches Silva, Cássia H. Barbosa, Fernanda Vilarinho, Fernando Ramos, Ana Rodriguez Bernaldo de Quirós, Khaoula Khwaldia, Raquel Sendón
    European Food Research and Technology, 2020
  • Antioxidant and Cytoprotective Properties of Cyanobacteria: Potential for Biotechnological Applications
    Adriana Guerreiro, Mariana A. Andrade, Carina Menezes, Fernanda Vilarinho, Elsa Dias
    Toxins, 2020
  • Optimization of extraction conditions for Gracilaria gracilis extracts and their antioxidative stability as part of microfiber food coating additives
    João Reboleira, Rui Ganhão, Susana Mendes, Pedro Adão, Mariana Andrade, Fernanda Vilarinho, Ana Sanches-Silva, Dora Sousa, Artur Mateus, Susana Bernardino
    Molecules, 2020
  • A new insight on cardoon: Exploring new uses besides cheese making with a view to zero waste
    Cássia H. Barbosa, Mariana A. Andrade, Fernanda Vilarinho, Isabel Castanheira, Ana Luísa Fernando, Monica Rosa Loizzo, Ana Sanches Silva
    Foods, 2020
  • Essential oils
    Food Additives and Human Health, 2020
  • Indirect additives
    Food Additives and Human Health, 2020
  • Poultry shelf-life enhancing potential of nanofibers and nanoparticles containing porphyra dioica extracts
    João Reboleira, Pedro Adão, Sara F. C. Guerreiro, Juliana R. Dias, Rui Ganhão, Susana Mendes, Mariana Andrade, Fernanda Vilarinho, Ana Sanches-Silva, Artur Mateus, Nuno Alves, Susana Bernardino
    Coatings, 2020
  • New antioxidant ldpe films containing apple and ginger extract
    Italian Journal of Food Science, 2019
  • Phlorotannins content of gracilaria spp. hydro-ethanolic extracts
    Italian Journal of Food Science, 2019
  • Pomegranate and grape by-products and their active compounds: Are they a valuable source for food applications?
    Mariana A. Andrade, Vasco Lima, Ana Sanches Silva, Fernanda Vilarinho, Maria Conceição Castilho, Khaoula Khwaldia, Fernando Ramos
    Trends in Food Science and Technology, 2019
  • Evaluation of the oxidative status of salami packaged with an active whey protein film
    Mariana A. Andrade, Regiane Ribeiro-Santos, Manuela Guerra, Ana Sanches-Silva
    Foods, 2019
  • The contribution of a whey protein film incorporated with green tea extract to minimize the lipid oxidation of salmon (Salmo salar L.)
    Frederico V. R. Castro, Mariana A. Andrade, Ana Sanches Silva, Maria Fátima Vaz, Fernanda Vilarinho
    Foods, 2019
  • Active polylactic acid film incorporated with green tea extract: Development, characterization and effectiveness
    Cristiana Martins, Fernanda Vilarinho, Ana Sanches Silva, Mariana Andrade, Ana V. Machado, M. Conceição Castilho, Arsénio Sá, Américo Cunha, M. Fátima Vaz, Fernando Ramos
    Industrial Crops and Products, 2018
  • Characterization of rosemary and thyme extracts for incorporation into a whey protein based film
    Mariana A. Andrade, Regiane Ribeiro-Santos, M. Conceição Costa Bonito, Margarida Saraiva, Ana Sanches-Silva
    Lwt, 2018
  • Essential Oils for Food Application: Natural Substances with Established Biological Activities
    Regiane Ribeiro-Santos, Mariana Andrade, Ana Sanches-Silva, Nathália Ramos de Melo
    Food and Bioprocess Technology, 2018
  • Monitoring lipid oxidation in a processed meat product packaged with nanocomposite poly(lactic acid) film
    Fernanda Vilarinho, Mariana Andrade, Giovanna G. Buonocore, Mariamelia Stanzione, M. Fátima Vaz, Ana Sanches Silva
    European Polymer Journal, 2018
  • Whey protein active films incorporated with a blend of essential oils: Characterization and effectiveness
    Regiane Ribeiro-Santos, Nathália Ramos de Melo, Mariana Andrade, Gabriela Azevedo, Ana Vera Machado, Denise Carvalho-Costa, Ana Sanches-Silva
    Packaging Technology and Science, 2018
  • Potential of migration of active compounds from protein-based films with essential oils to a food and a food simulant
    Regiane Ribeiro-Santos, Nathália Ramos de Melo, Mariana Andrade, Ana Sanches-Silva
    Packaging Technology and Science, 2017
  • Combined use of essential oils applied to protein base active food packaging: Study in vitro and in a food simulant
    Regiane Ribeiro-Santos, Ana Sanches-Silva, Joyce Fagundes Gomes Motta, Mariana Andrade, Ilzenayde de Araújo Neves, Reinaldo Francisco Teófilo, Mário Geraldo de Carvalho, Nathália Ramos de Melo
    European Polymer Journal, 2017
  • Application of encapsulated essential oils as antimicrobial agents in food packaging
    Regiane Ribeiro-Santos, Mariana Andrade, Ana Sanches-Silva
    Current Opinion in Food Science, 2017
  • Revisiting an ancient spice with medicinal purposes: Cinnamon
    Regiane Ribeiro-Santos, Mariana Andrade, Dayana Madella, Ana Paula Martinazzo, Lívia de Aquino Garcia Moura, Nathália Ramos de Melo, Ana Sanches-Silva
    Trends in Food Science and Technology, 2017
  • Use of essential oils in active food packaging: Recent advances and future trends
    Regiane Ribeiro-Santos, Mariana Andrade, Nathália Ramos de Melo, Ana Sanches-Silva
    Trends in Food Science and Technology, 2017
  • Biological activities and major components determination in essential oils intended for a biodegradable food packaging
    Regiane Ribeiro-Santos, Mariana Andrade, Nathália Ramos de Melo, Frances Regiane dos Santos, Ilzenayde de Araújo Neves, Mário Geraldo de Carvalho, Ana Sanches-Silva
    Industrial Crops and Products, 2017

RECENT SCHOLAR PUBLICATIONS

  • Exploring Cynara cardunculus L. by-products potential: Antioxidant and antimicrobial properties
    CH Barbosa, MP Duarte, MA Andrade, AR Mateus, F Vilarinho, ...
    Industrial Crops and Products 222, 119559 , 2024
    2024
    Citations: 11
  • Blown film of PLA for packaging with green tea and fish industrial residues: An insight on their properties
    PV Rodrigues, AB Cunha, MA Andrade, F Vilarinho, AV Machado, ...
    Food Packaging and Shelf Life 43, 101283 , 2024
    2024
    Citations: 21
  • Active Low-Density Polyethylene-Based Films by Incorporating α-Tocopherol in the Free State and Loaded in PLA Nanoparticles: A Comparative Study
    AG Azevedo, C Barros, S Miranda, AV Machado, OS Carneiro, B Silva, ...
    Foods 13 (3), 475 , 2024
    2024
    Citations: 6
  • LDPE and PLA Active Food Packaging Incorporated with Lemon by-Products Extract: Preparation, Characterization and Effectiveness to Delay Lipid Oxidation in Almonds and Beef Meat
    MA Andrade, CH Barbosa, S Mariño-Cortegoso, L Barbosa-Pereira, ...
    Foods 12 (13), 2450 , 2023
    2023
    Citations: 23
  • PLA films loaded with green tea and rosemary polyphenolic extracts as an active packaging for almond and beef
    MA Andrade, CH Barbosa, MA Cerqueira, AG Azevedo, C Barros, ...
    Food Packaging and Shelf Life 36, 101041 , 2023
    2023
    Citations: 86
  • Active Food Packaging incorporating Extracts from Seaweed, Plants and Fruits By-products: development, characterization and effectiveness
    MA Andrade
    Active Food Packaging incorporating Extracts from Seaweed, Plants and Fruits … , 2023
    2023
    Citations: 1
  • Extending beef meat shelf life: an approach using active food packaging with pomegranate extract and peels
    M Andrade, P Rodrigues, C Barros, V Cruz, A Machado, C Barbosa, ...
    Dare2change: Innovation-Driven Agrifood Business, 21 março 2023 , 2023
    2023
  • Exploring Cyanara cardunculus L. potential for the food industry: the antioxidant pattern
    C Barbosa, M Andrade, F Vilarinho, AL Fernando, A Sanches Silva
    2. º Dare2change: Innovation-Driven Agrifood Business, 21 março 2023 , 2023
    2023
  • Effect of pomegranate peels and extract in barrier, optical and mechanical properties of polylactic acid-based active packaging
    M Andrade, F Vilarinho, P Rodrigues, C Barros, V Cruz, AV Machado, ...
    2nd Dare2change: Innovation-Driven Agrifood Business, 21 março 2023 , 2023
    2023
  • Extending poultry meat shelf life through the application of Cyanara cardunculus L. leaf extracts
    C Barbosa, M Andrade, F Vilarinho, A Sanches Silva, AL Fernando
    2nd Dare2change: Innovation-Driven Agrifood Business, 21 março 2023 , 2023
    2023
  • Antioxidant and antimicrobial properties of PLA based active packaging with pomegranate peels and extract
    M Andrade, P Rodrigues, C Barros, V Cruz, A Machado, C Barbosa, ...
    2. ª Conferência Dare2change: Innovation-Driven Agrifood Business, 21 março 2023 , 2023
    2023
  • Extending high fatty foods shelf-life protecting from lipid oxidation and microbiological contamination: an approach using active packaging with pomegranate extract
    MA Andrade, PV Rodrigues, C Barros, V Cruz, AV Machado, CH Barbosa, ...
    Coatings 13 (1), 93 , 2023
    2023
    Citations: 18
  • The influence of cultivated cardoon and globe artichoke ethanolic leaf extracts on the shelf life of poultry meat
    C Barbosa, F Vilarinho, M Andrade, A Sanches Silva, AL Fernando
    3rd Food Chemistry Conference: Shaping a healthy and sustainable food chain … , 2023
    2023
    Citations: 1
  • Applying Cynara cardunculus L. leaf extracts to increase poultry meat shelf life
    C Barbosa, M Andrade, F Vilarinho, A Sanches Silva, AL Fernando
    i-Danha Food Lab Annual Event, 17-19 November 2023 , 2023
    2023
  • Citrus by-products: valuable source of bioactive compounds for food applications
    MA Andrade, CH Barbosa, MA Shah, N Ahmad, F Vilarinho, K Khwaldia, ...
    Antioxidants 12 (1), 38 , 2022
    2022
    Citations: 162
  • Development of active films utilizing antioxidant compounds obtained from tomato and lemon by-products for use in food packaging
    S Marino-Cortegoso, M Stanzione, MA Andrade, C Restuccia, ...
    Food Control 140, 109128 , 2022
    2022
    Citations: 57
  • Mono and multilayer active films containing green tea to extend food shelf life
    DM Vieira, MA Andrade, F Vilarinho, AS Silva, PV Rodrigues, MCR Castro, ...
    Food Packaging and Shelf Life 33, 100918 , 2022
    2022
    Citations: 12
  • Edible active coating systems for food purposes
    CH Barbosa, MA Andrade, F Vilarinho, AL Fernando, AS Silva
    Releasing Systems in Active Food Packaging: Preparation and Applications … , 2022
    2022
    Citations: 9
  • Application of Releasing Systems in Active Packaging of Meat Products
    MA Andrade, CH Barbosa, RR Santos, F Vilarinho, AS Silva, F Ramos
    Releasing Systems in Active Food Packaging: Preparation and Applications … , 2022
    2022
    Citations: 11
  • Emitters of Essential Oils
    R Ribeiro-Santos, VGL de Souza, MA Andrade, ASB de Oliveira, ...
    Releasing Systems in Active Food Packaging: Preparation and Applications, 61-102 , 2022
    2022
    Citations: 1

MOST CITED SCHOLAR PUBLICATIONS

  • Use of essential oils in active food packaging: Recent advances and future trends
    R Ribeiro-Santos, M Andrade, NR de Melo, A Sanches-Silva
    Trends in food science & technology 61, 132-140 , 2017
    2017
    Citations: 763
  • Revisiting an ancient spice with medicinal purposes: Cinnamon
    R Ribeiro-Santos, M Andrade, D Madella, AP Martinazzo, LAG Moura, ...
    Trends in Food Science & Technology 62, 154-169 , 2017
    2017
    Citations: 282
  • Application of encapsulated essential oils as antimicrobial agents in food packaging
    R Ribeiro-Santos, M Andrade, A Sanches-Silva
    Current Opinion in Food Science 14, 78-84 , 2017
    2017
    Citations: 244
  • Pomegranate and grape by-products and their active compounds: Are they a valuable source for food applications?
    MA Andrade, V Lima, AS Silva, F Vilarinho, MC Castilho, K Khwaldia, ...
    Trends in Food Science & Technology 86, 68-84 , 2019
    2019
    Citations: 206
  • Citrus by-products: valuable source of bioactive compounds for food applications
    MA Andrade, CH Barbosa, MA Shah, N Ahmad, F Vilarinho, K Khwaldia, ...
    Antioxidants 12 (1), 38 , 2022
    2022
    Citations: 162
  • Characterization of rosemary and thyme extracts for incorporation into a whey protein based film
    MA Andrade, R Ribeiro-Santos, MCC Bonito, M Saraiva, A Sanches-Silva
    Lwt 92, 497-508 , 2018
    2018
    Citations: 155
  • Essential oils for food application: Natural substances with established biological activities
    R Ribeiro-Santos, M Andrade, A Sanches-Silva, NR de Melo
    Food and bioprocess technology 11, 43-71 , 2018
    2018
    Citations: 126
  • Novel active food packaging films based on whey protein incorporated with seaweed extract: Development, characterization, and application in fresh poultry meat
    MA Andrade, CH Barbosa, VGL Souza, IM Coelhoso, J Reboleira, ...
    Coatings 11 (2), 229 , 2021
    2021
    Citations: 101
  • Active polylactic acid film incorporated with green tea extract: Development, characterization and effectiveness
    C Martins, F Vilarinho, AS Silva, M Andrade, AV Machado, MC Castilho, ...
    Industrial crops and products 123, 100-110 , 2018
    2018
    Citations: 96
  • Whey protein active films incorporated with a blend of essential oils: Characterization and effectiveness
    R Ribeiro‐Santos, NR de Melo, M Andrade, G Azevedo, AV Machado, ...
    Packaging Technology and Science 31 (1), 27-40 , 2018
    2018
    Citations: 92
  • The Contribution of a Whey Protein Film Incorporated with Green Tea Extract to Minimize the Lipid Oxidation of Salmon ( Salmo salar L.)
    FVR Castro, MA Andrade, A Sanches Silva, MF Vaz, F Vilarinho
    Foods 8 (8), 327 , 2019
    2019
    Citations: 88
  • PLA films loaded with green tea and rosemary polyphenolic extracts as an active packaging for almond and beef
    MA Andrade, CH Barbosa, MA Cerqueira, AG Azevedo, C Barros, ...
    Food Packaging and Shelf Life 36, 101041 , 2023
    2023
    Citations: 86
  • Active edible packaging
    CH Barbosa, MA Andrade, F Vilarinho, AL Fernando, AS Silva
    Encyclopedia 1 (2), 360-370 , 2021
    2021
    Citations: 81
  • Antioxidant and cytoprotective properties of cyanobacteria: Potential for biotechnological applications
    A Guerreiro, MA Andrade, C Menezes, F Vilarinho, E Dias
    Toxins 12 (9), 548 , 2020
    2020
    Citations: 73
  • Monitoring lipid oxidation in a processed meat product packaged with nanocomposite poly (lactic acid) film
    F Vilarinho, M Andrade, GG Buonocore, M Stanzione, MF Vaz, AS Silva
    European Polymer Journal 98, 362-367 , 2018
    2018
    Citations: 70
  • Potential of migration of active compounds from protein‐based films with essential oils to a food and a food simulant
    R Ribeiro‐Santos, NR de Melo, M Andrade, A Sanches‐Silva
    Packaging Technology and Science 30 (12), 791-798 , 2017
    2017
    Citations: 63
  • Combined use of essential oils applied to protein base active food packaging: Study in vitro and in a food simulant
    R Ribeiro-Santos, A Sanches-Silva, JFG Motta, M Andrade, ...
    European Polymer Journal 93, 75-86 , 2017
    2017
    Citations: 61
  • Development of active films utilizing antioxidant compounds obtained from tomato and lemon by-products for use in food packaging
    S Marino-Cortegoso, M Stanzione, MA Andrade, C Restuccia, ...
    Food Control 140, 109128 , 2022
    2022
    Citations: 57
  • A new insight on cardoon: Exploring new uses besides cheese making with a view to zero waste
    CH Barbosa, MA Andrade, F Vilarinho, I Castanheira, AL Fernando, ...
    Foods 9 (5), 564 , 2020
    2020
    Citations: 48
  • Industrial fruits by-products and their antioxidant profile: can they be exploited for industrial food applications?
    CH Barbosa, MA Andrade, R Séndon, AS Silva, F Ramos, F Vilarinho, ...
    Foods 10 (2), 272 , 2021
    2021
    Citations: 46