Instituto Piaget

About: Instituto Piaget is a education organization based out in Viseu, Portugal. It is known for research contribution in the topics: Mental health & Effluent. The organization has 201 authors who have published 342 publications receiving 8366 citations.

A critical overview of the analytical approaches to the occurrence, the fate and the behavior of microplastics in the environment

Abstract: Plastics can be found in food packaging, shopping bags, and household items, such as toothbrushes and pens, and facial cleansers. Due to the high disposability and low recovery of discharged materials, plastics materials have become debris accumulating in the environment. Microplastics have a dimension

Graphene based sensors and biosensors

Abstract: Graphene has contributed to the fabrication of sensitive sensors and biosensors due to its physical and electrochemical properties. This review discusses the role of graphene and graphene related materials for the improvement of the analytical performance of sensors and biosensors. This paper also provides an overview of recent graphene based sensors and biosensors (2012–2016), comparing their analytical performance for application in clinical, environmental, and food sciences research, and comments on future and interesting research trends in this field.

Sensors and biosensors based on magnetic nanoparticles

Abstract: Magnetic nanoparticles (MNPs) have attracted a growing interest in the development and fabrication of sensors and biosensors for several applications. MNPs can be integrated into the transducer materials and/or be dispersed in the sample followed by their attraction by an external magnetic field onto the active detection surface of the (bio)sensor. This review describes and discusses the recent applications of MNPs in sensors and biosensors, taking into consideration their analytical figures of merit. This work also addresses the future trends and perspectives of sensors and biosensors based on MNPs.

Comparison of microalgal biomass profiles as novel functional ingredient for food products

Abstract: Microalgae are one of the most promising sources for new food and functional food products, and can be used to enhance the nutritional value of foods, due to their well-balanced chemical composition. Knowing their physicochemical characteristics is fundamental for the selection of the most suitable microalgae to specific food technology applications and consequently successful novel foods development. The aim of this study is to screen the chemical composition (e.g., proteins, pigments, fatty acids) and thermogravimetry properties of five microalgae species with potential application in the food industry: Chlorella vulgaris (green and carotenogenic), Haematococcus pluvialis (carotenogenic), Spirulina maxima, Diacronema vlkianum and Isochrysis galbana. C. green and S. maxima presented high protein (38% and 44%, respectively), low fat content (5% and 4%, respectively). The carotenogenic C. vulgaris and H. pluvialis showed a higher carotenoid content, higher fat, low protein and better resistance to thermal treatment. D. vlkianum and I. galbana presented high protein (38–40%) and fat (18–24%) contents with PUFA's ω3, mainly EPA and DHA. Finally, the results from microalgae chemical and thermal analysis were grouped and correlated through Principal Components Analysis (PCA) in order to determine which variables better define and differentiate them.

Recent developments in recognition elements for chemical sensors and biosensors

Abstract: Recognition elements, also known as target receptors, are important parts of chemical sensors and biosensors since they are responsible for the recognition of target analytes of interest. Although recent recognition elements were synthesized in the laboratory or selected in vitro , their combination with nanomaterials also aroused the interest of researchers due to improvements in the analytical performance of chemical sensors and biosensors as a consequence of the enhanced properties of such nanostructures. This review discusses recent developments in recognition elements, both classical, such as enzymes and antibodies, and recent, such as aptamers and phages, integrated into chemical sensors and biosensors in the food, clinical and environmental fields.