Synergistic effects of antimicrobials combined with pressure assisted thermal processing against Alicyclobacillus acidoterrestris spores in orange juice Isma Neggazi, Carlos A. Pinto, Jorge A. Saraiva, Pilar Colás-Medà, Inmaculada Viñas, Isabel Alegre Innovative Food Science and Emerging Technologies, 2026 The preservation of acidic beverages is challenged by the resistance of Alicyclobacillus acidoterrestris spores to conventional treatments. The effects of four antimicrobials (nisin (NIS) at 20 and 50 mg/L, vanillic acid (VA) at 200 and 500 mg/L, coumaric acid (CA) at 100 and 200 mg/L, and sinapic acid (SA) at 100 and 200 mg/L) combined with pressure-assisted thermal processing (PATP), high-pressure processing (HPP) at room temperature (RT), and thermal processing (TP) on A. acidoterrestris spores' inactivation and guaiacol production in orange juice were investigated. Samples inoculated at 10 5 cfu/mL for total cells and spores were enriched with antimicrobials and subjected to: i) PATP (T500/70: 500 MPa at 70 °C and T600/65: 600 MPa at 65 °C), ii) HPP (T500/RT: 500 MPa at RT and T600/RT: 600 MPa at RT), and iii) TP (T0.1/70: 0.1 MPa at 70 °C and T0.1/65: 0.1 MPa at 65 °C) for 5 min. Juices were incubated at 45 °C for 12 days. PATP reduced total cells and spores below detection limit (< 1.4 log cfu/mL) and prevented growth, with guaiacol levels between 4.1 and 10.0 ng/mL. VA inhibited growth but not guaiacol production (>300 ng/mL). Under HPP at RT, higher doses of NIS, CA, and SA reduced guaiacol production (5.7–8.3 ng/mL). NIS under T0.1/70 maintained populations at 4.5 log cfu/mL and guaiacol below quantification limit (< 4 ng/mL). Results confirm that PATP combined with NIS, CA, and SA is a promising strategy to control A. acidoterrestris spores and prevent guaiacol spoilage. • Pressure-assisted thermal processing (PATP) reduced AA spores by 4.2 log units. • Nisin, coumaric and sinapic acids under PATP reduced guaiacol below 10.0 ng/mL. • Vanillic acid inhibited AA growth but not guaiacol formation in orange juice. • Nisin combined with 70 °C kept guaiacol below quantification limit (4 ng/mL).
Water Activity Effect on Microbial Behavior During Hyperbaric Storage at Room Temperature of Watermelon Juice as a Case Study Vasco Lima, Carlos A. Pinto, Jorge A. Saraiva Foods, 2026 Hyperbaric storage (HS) is a novel technology for storing foods under mild pressures that, when used at room temperature (RT), offers much lower energy costs and greenhouse gas emissions than conventional refrigeration (RF). Watermelon juice (WJ), with interesting associated health benefits, is highly perishable due to its pH (5.20–6.70) and water activity (aW, 0.97–0.99). This work investigated aW’s impact on WJ’s preservation by HS/RT, studying the behavior of Escherichia coli, Listeria monocytogenes, and Saccharomyces cerevisiae inoculated in WJ at aW 0.930–0.971 stored at 25–75 MPa for up to 28 days, along with RT and RF atmospheric pressure controls. The results showed that HS could control microbial growth, and, during storage, inactivation was also observed, and that HS’s impact depended on the aW level, microorganism, and storage pressure. Inactivation was often increased at 50–75 MPa and at aW 0.930–0.950, while growth mostly occurred at aW 0.971. The inactivation curves were mathematically described by the first-order and Weibull kinetic models, with the Weibull model frequently obtaining better fits. These findings support HS’s potential for food preservation, showing better overall WJ growth control and inactivation effects than RF, without temperature control, making HS environmentally friendlier.
Recent advances of emergent extraction technologies to enhance bioactive compounds extraction of microalgae—An overview towards application in cosmetics Alireza Mousakhani Ganjeh, Lucília da P. da Silva, Carlos A. Pinto, Rosário Martins, Alexandra P. Marques, Jorge A. Saraiva International Journal of Cosmetic Science, 2026 Microalgae have attracted significant interest in numerous sectors, particularly in the cosmetic industries, owing to their rich composition of bioactive compounds. This paper aims to provide an overview of the recent progress in the extraction of bioactive compounds from microalgae for use in cosmetic industries. Firstly, the extraction methods currently used to extract such compounds will be presented and discussed, followed by the analysis of the bioactivities of the microalgae extracts in the context of cosmetics. Then, the use of emerging extraction technologies such as pressure‐based techniques, electro‐based methods, and acoustic‐based extraction aiming to enhance the extraction yield and efficiency of bioactive compounds from microalgae are used for various purposes, but with the perspective of their application in value‐added sectors like cosmetics. This overview underscores the crucial role of optimized extraction techniques in enhancing the large‐scale utilization of microalgae and maximizing its potential as a sustainable source of bioactive compounds.
Development of innovative high-pressure processed olive pâtés containing pasteurized olive pomace paste: a study focusing on chemical and sensory properties Diana Melo Ferreira, Maria Manuela Sousa, Susana Machado, Carla Barbosa, Carlos Pinto, Jorge A. Saraiva, Maria Beatriz P. P. Oliveira, Rita C. Alves Frontiers in Nutrition, 2026 Introduction Pasteurized olive pomace paste (PastOPP) is a sustainable ingredient characterized by low fat content and high levels of dietary fiber and hydroxytyrosol. This study explores the potential of incorporating PastOPP into olive pâté formulations to enhance their nutritional profile. Methods Laboratory-produced formulations containing different percentages of PastOPP (0, 20, and 25%: P0, P20, and P25, respectively) were compared to a commercial olive pâté (CP) regarding macronutrients, vitamin E (HPLC-DAD-FLD), fatty acids (GC-FID), total phenolics, and hydroxytyrosol (HPLC-DAD-FLD) contents, as well as antioxidant activity. High-pressure processing (HPP) was applied to lab-produced formulations, yielding P0*, P20*, and P25*. Sensory evaluation of the final products included a check-all-that-apply test. Results HPP preserved all the tested parameters without significant changes ( p > 0.05). CP showed lower moisture, protein, carbohydrate, salt, polyunsaturated fatty acids (PUFA), total phenolics, and antioxidant activity levels than the lab-prepared pâtés, while exhibiting higher fat, monounsaturated fatty acids (MUFA), and MUFA/PUFA ratios ( p < 0.05). Hydroxytyrosol was undetectable in CP but present in significant amounts in P20* and P25*, which also featured higher fiber, vitamin E, and antioxidant activity levels. Sensory tests revealed that P20* and P25* were preferred over CP, with higher acceptability and purchase intention scores, but P20* was preferred over P25*. Conclusion P20* and P25* represent innovative and sustainable alternatives to traditional olive pâtés, offering enhanced nutritional benefits and alignment with consumer demand for plant-based, functional, and eco-friendly food options. By valorizing an agricultural by-product, these formulations also contribute to circular economy practices.
Bacillus subtilis spores' inactivation kinetics by hyperbaric storage at room temperature and dependence of pH and nutrient availability Carlos A. Pinto, Vítor Veiga, Alireza Mousakhani Ganjeh, Jéssica Tavares, Gabriela Matos, Vasco Lima, Jorge A. Saraiva International Journal of Food Microbiology, 2025 Raw and pasteurized food products may contain bacterial spores, which represent a food safety or spoilage threat. One of the most used strategies to temporarily inhibit spore germination and outgrowth at pH values above 4.6, in which generally bacterial spores can grow, is refrigeration (RF). Hyperbaric storage at room temperatures (HS/RT) is a new food preservation methodology that is being studied as an alternative to RF, especially for highly perishable food products. HS/RT (25-250 MPa) for up to 30 days was studied to evaluate the behaviour of Bacillus subtilis spores in McIlvaine buffer (nutrient-free matrix) and BHI-broth (nutrient-rich matrix) at three different pH levels (4.5, 6.0 and 7.5) to evaluate the effects of pH and nutrient availability on spores' behaviour under HS/RT compared with RF. The results showed that both pH and nutrient availability play a major role in the spores' fate under HS. At pH 4.5, in both nutrient conditions and up to 75 MPa, neither spore development nor inactivation occurred for at least 30 days (similarly to RF), but this behaviour was changed at pressures above 150 MPa, where at least 2.5 log units' inactivation was observed, regardless of the matrix. At pH 6.0 and 7.5, no spore development was found under HS (except at 25 MPa), and spore inactivation (particularly in BHI at pH 7.5) with at least 5 log units' reduction was observed. For RF at pH 6.0 and 7.5, the spores were able to develop after 5 and 15 days, respectively, in BHI-broth, with no changes being observed in McIlvaine buffer. The inactivation curves were mathematically described by nonlinear kinetic models (Biphasic, Weibull and Log-logistic), despite a few cases where the first-order inactivation kinetics described the experimental data more adequately. Phase-contrast microscopy revealed mostly bright-phase spores (ungerminated, viable spores) for all HS conditions at pH 4.5 (up to 150 MPa), indicating that a considerable fraction of spores remained ungerminated for 30 days, while at 4.5 (≥200 MPa), 6.0 and 7.5 dark-phase spores (germinating or death spores) were predominant, suggesting that the spores were unable to complete the germination process. These findings indicate that B. subtilis spores' inactivation during HS/RT is dependent on the presence of nutrients and on the pH of the matrix, being observed an inactivation of at least 5-log units, without applying any thermal treatment. Differently, RF allowed spore germination and outgrowth at pH 6.0 and 7.5 and so, HS/RT may be an interesting new methodology to destroy spores at RT, opening novel opportunities to preserve perishable foods.
Hydrogel dressings loaded with anticancer/antimicrobial Ag(I) camphorimine complexes for treatment of malignant wounds Joana P. Costa, Diana C. Silva, Fernanda Marques, Jeremias Muazeia, Jorge H. Leitão, Carlos A. Pinto, Jorge A. Saraiva, Ana P. Serro, M.Fernanda N.N. Carvalho International Journal of Pharmaceutics, 2025 The treatment of skin wounds caused by metastatic lesions is often difficult because not many medicines exist that simultaneously act on cancer cells and bacteria. Such difficulty delays and sometimes compromises the treatment of oncologic patients. To contribute to face that problem a set of silver camphorimine compounds with antibacterial properties were assessed for activity against cancer cells A375 and MeWo melanoma cells using the MTT assay. From them, the silver camphorimine complex 1 displayed the highest combined anticancer and antibacterial activities and therefore was incorporated in a HEMA-based hydrogel to be used in a wound dressing. The hydrogel disks loaded with complex 1 effectively reduced suspensions of E. coli, P. aeruginosa and B. contaminans from the initial 5 × 10 5 CFU/mL to 0 CFU/mL after 24 and 48 h of incubation. In the case of S. aureus , a reduction of more than 99 % was observed after 24 h. However, after 48 h of incubation, the hydrogel was ineffective towards S. aureus . Although presenting a non-porous structure, the hydrogel revealed to be hydrophilic and able to retain a significant water content, allowing to keep the wound moist. Additionally, it exhibited mechanical and mucoadhesive properties suitable for treatments involving repeated and frequent dressing changes. The hydrogels were loaded with complex 1 by soaking and then sterilized by high hydrostatic pressure (HHP). Biocompatibility studies demonstrated that the loaded dressings were non-irritant and hemocompatible. The sterilization procedure did not affect the integrity of the complex, nor the drug release, which occurred in a sustained way through a non-Fickian diffusion mechanism. The dressing released 618.5 mg/cm 2 /24 h, with nearly 90 % of the release occurring within the first 8 h. Considering the exudate production rates of chronic wounds and the MIC and MBC values for complex 1 it is expected that the dressings will be effective as antibacterial and anticancer agents. In vivo studies will be needed to confirm the clinical potential of the dressings. However, the produced dressings offer a promising approach for both infection control and cancer therapy in chronic wounds.
Integral Valorisation of Agri-Food By-Products Through the Production of Food Ingredients Using High-Pressure Thermal Treatments Miriam Sánchez-Ordóñez, Jorge A. Saraiva, Carlos A. Pinto, Jonathan Delgado-Adámez, M. Rosario Ramírez-Bernabé Foods, 2025 This study investigates the production of stable ingredients with high bioactive compound content from agri-food wastes. For the valorization process, high-pressure thermal treatment (HPTT) at different temperatures (65, 75, and 85 °C) at 600 MPa for 5 min was applied to three by-products. These HPTTs were compared with conventional thermal treatments (TTs) carried out at the same temperatures and durations. The by-products studied were red pepper (RP) (Capsicum annuum), red wine pomace (RWP) from Tempranillo, and white wine pomace (WWP) from Cayetana, Pardina, and Montúa. Winemaking by-products presented higher fiber content compared to RP (RP 1.94%, RWP 38.14%, and WWP 34.46%). In RP, the color parameters such as lightness (L*) and redness (a*) were not significantly affected by HPTT or TT, and the total phenolic content (TPC), total carotenoid content (TCC), and antioxidant activity (ABTS) remained stable with the HPTT. The RWP and WWP were more sensitive to the HPTT, producing important color changes and reducing the bioactive compounds. Color (especially redness) showed positive correlations with TPC and ABTS, which could serve as a predictive indicator. Our study shows that HPTT can significantly improve the valorization of RP and winemaking by-products like pomace, leading to the production of a stable food ingredient characterized by high bioactive compound content.
Role of honey in advanced wound care Hana Scepankova, Patricia Combarros-Fuertes, José María Fresno, María Eugenia Tornadijo, Miguel Sousa Dias, Carlos A. Pinto, Jorge A. Saraiva, Letícia M. Estevinho Molecules, 2021
Unveiling biological activities of marine fungi: The effect of sea salt Micael F. M. Gonçalves, Ana Paço, Luís F. Escada, Manuela S. F. Albuquerque, Carlos A. Pinto, Jorge A. Saraiva, Ana Sofia Duarte, Teresa A. P. Rocha-Santos, Ana Cristina Esteves, Artur Alves Applied Sciences Switzerland, 2021
High-pressure processing for food preservation Aamir Iqbal, Ayesha Murtaza, Carlos A. Pinto, Jorge A. Saraiva, Xuan Liu, Zhenzhou Zhu, Jose Manuel Lorenzo, Krystian Marszałek Innovative and Emerging Technologies in the Bio Marine Food Sector Applications Regulations and Prospects, 2021
Influence of High-Pressure Processing on the Nutritional Changes of Treated Foods Innovative Food Processing Technologies A Comprehensive Review, 2020
Application of HPP in food fermentation processes Patrícia Vieira, Catarina Ribeiro, Carlos A. Pinto, Jorge A. Saraiva, Francisco J. Barba Present and Future of High Pressure Processing A Tool for Developing Innovative Sustainable Safe and Healthy Foods, 2020
Development of fermented food products assisted by ultrasound Carlos A. Pinto, Vasco J. Lima, Renata A. Amaral, Mirian Pateiro, Jose Manuel Lorenzo, Jorge A. Saraiva Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound Developing Healthier and Sustainable Food Products, 2020
Current and future strategies to reduce salt consumption Oleksii Parniakov, Maryna Mikhrovska, Stefan Toepfl, Elena Roselló-Soto, Carlos A. Pinto, Jorge A. Saraiva, Francisco J. Barba Agri Food Industry Strategies for Healthy Diets and Sustainability New Challenges in Nutrition and Public Health, 2020
Nutrigenomics and public health Luigi Lucini, Francisco J. Marti-Quijal, Francisco J. Barba, Gabriele Rocchetti, Francisco Quilez, Lucía Cuesta, Gabriela I. Denoya, Patrícia Vieira, Carlos A. Pinto, Jorge A. Saraiva Agri Food Industry Strategies for Healthy Diets and Sustainability New Challenges in Nutrition and Public Health, 2020
Nonthermal food processing/preservation technologies Elisabete M.C. Alexandre, Carlos A. Pinto, Sílvia A. Moreira, Manuela Pintado, Jorge A. Saraiva Saving Food Production Supply Chain Food Waste and Food Consumption, 2019
Analysis of glucosinolates content in food products Elisabete M.C. Alexandre, Sílvia A. Moreira, Carlos A. Pinto, Manuela Pintado, Jorge A. Saraiva Glucosinolates Properties Recovery and Applications, 2019
Biosensors Applied to Quantification of Ethanol in Beverages J.M. Lorenzo, P.E. Munekata, Voster Muchenje, Jorge A. Saraiva, Carlos A. Pinto, Francisco J. Barba, E.M. Santos Engineering Tools in the Beverage Industry Volume 3 the Science of Beverages, 2019
