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Salari S, Ferreira J, Lima A, Sousa I. Effects of Particle Size on Physicochemical and Nutritional Properties and Antioxidant Activity of Apple and Carrot Pomaces. Foods 2024; 13:710. [PMID: 38472822 DOI: 10.3390/foods13050710] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2024] [Revised: 02/20/2024] [Accepted: 02/23/2024] [Indexed: 03/14/2024] Open
Abstract
The food processing industry is growing rapidly and producing large amounts of by-products, such as pomaces, which are considered as no-value waste and cause significant environmental pollution. The main by-products of fruit juice processing companies are apple and carrot pomaces, which can be used to create new functional food products. In the present study, the effects of particle size (PS) on the proximate composition, nutritional properties, and antioxidant activity of apple pomace flour (APF) and carrot pomace flour (CPF) were determined. Four different PS fractions, PS > 1 mm, 1 > PS > 0.71 mm, 0.71 > PS > 0.18 mm, and 0.18 > PS > 0.075 mm were used for the present study. Their vitamin, carotenoid, organic acid, and reducing sugar contents were determined using HPLC. The proximate compositions of each PS fraction of the AP and CP flours were determined using recommended international standard methods. DPPH, FRAP, and Folin-Ciocalteu methods were used to measure their antioxidant activity and total phenolic compounds, respectively. The moisture content (around 12.1 mg/100 g) was similar in all PS fractions and in both flours. The APF had lower protein (4.3-4.6 g/100 g dw) and ash (1.7-2.0 g/100 g dw) contents compared to the CPF, with protein contents ranging from 6.4-6.8 g/100 g dw and ash contents ranging from 5.8-6.1 g/100 g dw. Smaller particles, regardless of flour type, exhibited higher sugar and phenolic contents and antioxidant activity, while vitamins were more abundant in particles larger than 1 mm. In the APF, larger particles had a higher fiber content than smaller particles, while their fat content was the lowest. PS also had an impact on the results of the carotenoid contents. This study underscores the direct impact of PS on the distribution of sugars, crude fiber, fat, carotenoids, vitamins, total phenolic compounds, and antioxidant activity in pomaces.
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Affiliation(s)
- Saeed Salari
- LEAF-Linking Landscape, Environment, Agriculture and Food-Research Centre, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Joana Ferreira
- LEAF-Linking Landscape, Environment, Agriculture and Food-Research Centre, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Ana Lima
- Veterinary and Animal Research Centre (CECAV), Faculty of Veterinary Medicine, Lusófona University, 376 Campo Grande, 1749-024 Lisbon, Portugal
| | - Isabel Sousa
- LEAF-Linking Landscape, Environment, Agriculture and Food-Research Centre, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
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Oliveira S, Sousa I, Raymundo A, Bengoechea C. Three-Dimensional Printing of Red Algae Biopolymers: Effect of Locust Bean Gum on Rheology and Processability. Gels 2024; 10:166. [PMID: 38534584 DOI: 10.3390/gels10030166] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2024] [Revised: 02/19/2024] [Accepted: 02/21/2024] [Indexed: 03/28/2024] Open
Abstract
Seaweeds, rich in high-value polysaccharides with thickening/gelling properties (e.g., agar, carrageenan, and alginate), are extensively used in the food industry for texture customization and enhancement. However, conventional extraction methods for these hydrocolloids often involve potentially hazardous chemicals and long extraction times. In this study, three red seaweed species (Chondrus crispus, Gelidium Corneum, and Gracilaria gracilis) commercialized as food ingredients by local companies were chosen for their native gelling biopolymers, which were extracted using water-based methodologies (i.e., (1) hydration at room temperature; (2) stirring at 90 °C; and (3) centrifugation at 40 °C) for production of sustainable food gels. The potential use of these extracts as bioinks was assessed employing an extrusion-based 3D printer. The present work aimed to study the gelation process, taken place during printing, and assess the effectiveness of the selected green extraction method in producing gels. To improve the definition of the printed gel, two critical printing parameters were investigated: the addition of locust bean gum (LBG) at different concentrations (0, 0.5, 1, 1.5, 2, and 2.5%) and printing temperature (30, 40, 60, and 80 °C). Rheological results from a controlled-stress rheometer indicated that gels derived from G. corneum and G. gracilis exhibited a lower gel strength (lower G' and G″) and excessive material spreading during deposition (lower viscosity) than C. crispus. Thus, G' was around 5 and 70 times higher for C. crispus gels than for G. corneum and G. gracilis, respectively. When increasing LBG concentration (0.5 to 2.5% w/w) and lowering the printing temperature (80 to 30 °C), an enhanced gel matrix definition for G. corneum and G. gracilis gels was found. In contrast, gels from C. crispus demonstrated greater stability and were less influenced by these parameters, showcasing the potential of the seaweed to develop sustainable clean label food gels. Eventually, these results highlight the feasibility of using algal-based extracts obtained through a green procedure as bioinks where LBG was employed as a synergic ingredient.
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Affiliation(s)
- Sónia Oliveira
- LEAF-Linking Landscape, Environment, Agriculture and Food-Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Isabel Sousa
- LEAF-Linking Landscape, Environment, Agriculture and Food-Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Anabela Raymundo
- LEAF-Linking Landscape, Environment, Agriculture and Food-Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Carlos Bengoechea
- Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, 41012 Sevilla, Spain
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Ferreira J, Tkacz K, Turkiewicz IP, Santos MI, Belas A, Lima A, Wojdyło A, Sousa I. Influence of Particle Size and Extraction Methods on Phenolic Content and Biological Activities of Pear Pomace. Foods 2023; 12:4325. [PMID: 38231877 DOI: 10.3390/foods12234325] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2023] [Revised: 11/06/2023] [Accepted: 11/23/2023] [Indexed: 01/19/2024] Open
Abstract
The main goal of this research was to investigate how particle size influences the characteristics of pear (Pyrus Communis L.) pomace flour and to examine the impact of different pre-treatment methods on the phenolic content and associated bioactivities. Pear pomace flour was fractionated into different particle sizes, namely 1 mm, 710 µm, 180 µm, 75 µm and 53 µm. Then two extraction methods, namely maceration with methanol and two-step extraction with hexane via Soxhlet followed by ultrasound extraction with methanol, were tested. Total phenolic and total flavonoid contents ranged from 375.0 to 512.9 mg gallic acid/100 g DW and from 24.7 to 34.6 mg quercetin/100 g DW, respectively. Two-step extraction provided antioxidant activity up to 418.8 (in FRAP assay) and 340.0 mg Trolox/100 g DW (in DPPH assay). In order to explore various bioactive properties, this study assessed the inhibitory effects of enzymes, specifically α-amylase and β-glucosidase (associated with antidiabetic effects), as well as angiotensin-converting enzyme (linked to potential antihypertensive benefits). Additionally, the research investigated antibacterial potential against both Gram-negative (E. coli) and Gram-positive (S. aureus) bacteria, revealing significant results (p < 0.05), particularly in the case of the two-step extraction method. This investigation underscores the substantial value of certain food industry wastes, highlighting their potential as bioactive ingredients within the framework of a circular economy.
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Affiliation(s)
- Joana Ferreira
- LEAF-Linking Landscape, Environment, Agriculture and Food Research Center, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Karolina Tkacz
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, Poland
| | - Igor Piotr Turkiewicz
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, Poland
| | - Maria Isabel Santos
- LEAF-Linking Landscape, Environment, Agriculture and Food Research Center, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
- Veterinary and Animal Research Centre (CECAV), Faculty of Veterinary Medicine, Lusófona University, 376 Campo Grande, 1749-024 Lisboa, Portugal
| | - Adriana Belas
- Veterinary and Animal Research Centre (CECAV), Faculty of Veterinary Medicine, Lusófona University, 376 Campo Grande, 1749-024 Lisboa, Portugal
| | - Ana Lima
- LEAF-Linking Landscape, Environment, Agriculture and Food Research Center, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
- Veterinary and Animal Research Centre (CECAV), Faculty of Veterinary Medicine, Lusófona University, 376 Campo Grande, 1749-024 Lisboa, Portugal
| | - Aneta Wojdyło
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, Poland
| | - Isabel Sousa
- LEAF-Linking Landscape, Environment, Agriculture and Food Research Center, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
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Almeida F, Sousa I, Kremer O, da Silva BP, Tasca DS, Khoury AZ, Temporão G, Guerreiro T. Trapping Microparticles in a Structured Dark Focus. Phys Rev Lett 2023; 131:163601. [PMID: 37925716 DOI: 10.1103/physrevlett.131.163601] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 05/02/2023] [Accepted: 09/11/2023] [Indexed: 11/07/2023]
Abstract
We experimentally demonstrate stable trapping and controlled manipulation of silica microspheres in a structured optical beam consisting of a dark focus surrounded by light in all directions-the dark focus tweezer. Results from power spectrum and potential analysis demonstrate the nonharmonicity of the trapping potential landscape, which is reconstructed from experimental data in agreement to Lorentz-Mie numerical simulations. Applications of the dark tweezer in levitated optomechanics and biophysics are discussed.
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Affiliation(s)
- F Almeida
- Departamento de Física, Pontifícia Universidade Católica do Rio de Janeiro, 22451-900 Rio de Janeiro, RJ, Brazil
| | - I Sousa
- Departamento de Física, Pontifícia Universidade Católica do Rio de Janeiro, 22451-900 Rio de Janeiro, RJ, Brazil
| | - O Kremer
- Centro de Estudos em Telecomunicações, Pontifícia Universidade Católica do Rio de Janeiro, 22451-900 Rio de Janeiro, RJ, Brazil
| | - B Pinheiro da Silva
- Instituto de Física, Universidade Federal Fluminense, Niterói, Rio de Janeiro 24210-346, Brazil
| | - D S Tasca
- Instituto de Física, Universidade Federal Fluminense, Niterói, Rio de Janeiro 24210-346, Brazil
| | - A Z Khoury
- Instituto de Física, Universidade Federal Fluminense, Niterói, Rio de Janeiro 24210-346, Brazil
| | - G Temporão
- Centro de Estudos em Telecomunicações, Pontifícia Universidade Católica do Rio de Janeiro, 22451-900 Rio de Janeiro, RJ, Brazil
| | - T Guerreiro
- Departamento de Física, Pontifícia Universidade Católica do Rio de Janeiro, 22451-900 Rio de Janeiro, RJ, Brazil
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Ferreira JPA, Grácio M, Sousa I, Pagarete A, Nunes MC, Raymundo A. Tuning the Bioactive Properties of Dunaliella salina Water Extracts by Ultrasound-Assisted Extraction. Mar Drugs 2023; 21:472. [PMID: 37755085 PMCID: PMC10532918 DOI: 10.3390/md21090472] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2023] [Revised: 08/25/2023] [Accepted: 08/26/2023] [Indexed: 09/28/2023] Open
Abstract
(1) Background: Microalgae are promising feedstock for obtaining valuable bioactive compounds. To facilitate the release of these important biomolecules from microalgae, effective cell disruption is usually necessary, where the use of ultrasound has achieved considerable popularity as an alternative to conventional methods. (2) Methods: This paper aims to evaluate the use of ultrasound technology in water medium as a green technology to recover high added-value compounds from Dunaliella salina and improve its sensory profile towards a high level of incorporation into novel food products. (3) Results: Among the variables, the solid concentration and extraction time have the most significant impact on the process. For the extraction of protein, or fat, the most influential factor is the extraction time. Total polyphenols are only significantly affected by the extraction time. The antioxidant capacity is strongly affected by the solid to liquid ratio and, to a small extent, by the extraction time. Ultrasound-assisted extraction improves the overall odor/aroma of D. salina with good acceptability by the panelists. (4) Conclusions: The application of ultrasonic-assisted extraction demonstrates a positive overall effect on enhancing the sensory profile, particularly the odor of microalgal biomass, while the bioactive properties are preserved. Notably, the intense sea/fish odors are reduced, while earthy and citrus notes become more prominent, resulting in an improved overall sensory profile score. This is the first time, to our knowledge, that this innovative, green, and efficient technology has been used to upgrade the aroma profile of microalgae.
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Affiliation(s)
- Joana P. A. Ferreira
- LEAF—Linking Landscape, Environment, Agriculture and Food—Research Center, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (M.G.); (I.S.); (M.C.N.); (A.R.)
| | - Madalena Grácio
- LEAF—Linking Landscape, Environment, Agriculture and Food—Research Center, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (M.G.); (I.S.); (M.C.N.); (A.R.)
| | - Isabel Sousa
- LEAF—Linking Landscape, Environment, Agriculture and Food—Research Center, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (M.G.); (I.S.); (M.C.N.); (A.R.)
| | - António Pagarete
- Pagarete Microalgae Solutions Soc. Unipessoal Lda., Rua João Chagas, 4, 7Esq, 1495-069 Algés, Portugal;
| | - M. Cristiana Nunes
- LEAF—Linking Landscape, Environment, Agriculture and Food—Research Center, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (M.G.); (I.S.); (M.C.N.); (A.R.)
| | - Anabela Raymundo
- LEAF—Linking Landscape, Environment, Agriculture and Food—Research Center, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (M.G.); (I.S.); (M.C.N.); (A.R.)
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Veríssimo D, Vinhais J, Ivo CR, Sousa I, Martins AC, Nunes E Silva J, Lopes L, Passos D, Jácome de Castro J, Marcelino M. Challenges in Management of Concomitant Primary Aldosteronism and Pheochromocytoma. Am J Case Rep 2023; 24:e939659. [PMID: 37365779 DOI: 10.12659/ajcr.939659] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/28/2023]
Abstract
BACKGROUND Primary aldosteronism and pheochromocytoma are endocrine causes of secondary arterial hypertension. The association of primary aldosteronism and pheochromocytoma is rare and the involved mechanisms are poorly understood. Either there is a coexistence of both diseases or the pheochromocytoma stimulates the production of aldosterone. Since management approaches may differ significantly, it is important to properly diagnose the 2 conditions. We describe concomitant pheochromocytoma and primary aldosteronism in a patient with resistant hypertension, which demanded a challenging and individualized approach. CASE REPORT A 64-year-old man was sent for observation in our department for type 2 diabetes and resistant hypertension. Laboratory work-up suggested a primary aldosteronism and a pheochromocytoma. The abdominal CT (before and after intravenous contrast, with portal and delayed phase acquisitions) revealed an indeterminate right adrenal lesion and 3 nodules in the left adrenal gland: 1 indeterminate and 2 compatible with adenomas. A 18F-FDOPA PET-CT showed increased uptake in the right adrenal gland. The patient underwent a right adrenalectomy and a pheochromocytoma was confirmed. An improvement in glycemic control was observed after surgery but the patient remained hypertensive. A captopril test confirmed the persistence of primary aldosteronism, and he was started on eplerenone, achieving blood pressure control. CONCLUSIONS This case highlights the challenges in diagnosing and treating the simultaneous occurrence of pheochromocytoma and primary aldosteronism. Our main goal was surgical removal of the pheochromocytoma due to the risk of an adrenergic crisis.
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Affiliation(s)
- David Veríssimo
- Endocrinology Service, Armed Forces Hospital, Lisboa, Portugal
| | - Joana Vinhais
- Endocrinology Service, Armed Forces Hospital, Lisboa, Portugal
| | | | - Isabel Sousa
- Imaging Service, Armed Forces Hospital, Lisboa, Portugal
| | | | | | - Luís Lopes
- Endocrinology Service, Armed Forces Hospital, Lisboa, Portugal
| | - Dolores Passos
- Endocrinology Service, Armed Forces Hospital, Lisboa, Portugal
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Santos AJM, Khemiri S, Simões S, Prista C, Sousa I, Raymundo A. The importance, prevalence and determination of vitamins B6 and B12 in food matrices: A review. Food Chem 2023; 426:136606. [PMID: 37356238 DOI: 10.1016/j.foodchem.2023.136606] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2023] [Revised: 05/21/2023] [Accepted: 06/10/2023] [Indexed: 06/27/2023]
Abstract
Vitamins are a vast group of fundamental organic compounds, which are not produced by the human body but are essential for the living organisms' good health. Vitamins B6 and B12 belong to the same group of hydrophilic vitamins. Structurally unrelated, they share the same purpose as essential components for normal cellular operation, growth and development. Vitamin B6 is an enzymatic co-factor that is vital for countless biochemical reactions, and is also important in sugar and fatty acid metabolization. It encompasses three natural and inter-convertible pyridine-derivatives: pyridoxine, pyridoxal and pyridoxamine. Vitamin B12 is a cobalt organometallic complex also indispensable in numerous human physiological functions. It has four bioactive forms: cyanocobalamin, methylcobalamin, hydroxocobalamin and 5'-deoxyadenosylcobalamin, and only a few prokaryotes have the ability to biosynthesize cobalamin. This work reviews the significant aspects of vitamins B6 and B12: their vital roles, consequences of deficit; food sources; and methods of determination and respective matrices, with heavy emphasis on chromatographic techniques developed within the last two decades.
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Affiliation(s)
- A J M Santos
- Linking Landscape, Environment, Agriculture and Food (LEAF) Research Centre, Higher Institute of Agronomy of the University of Lisbon, Tapada da Ajuda, 1349-017 Lisbon, Portugal.
| | - S Khemiri
- Linking Landscape, Environment, Agriculture and Food (LEAF) Research Centre, Higher Institute of Agronomy of the University of Lisbon, Tapada da Ajuda, 1349-017 Lisbon, Portugal
| | - S Simões
- Linking Landscape, Environment, Agriculture and Food (LEAF) Research Centre, Higher Institute of Agronomy of the University of Lisbon, Tapada da Ajuda, 1349-017 Lisbon, Portugal
| | - C Prista
- Linking Landscape, Environment, Agriculture and Food (LEAF) Research Centre, Higher Institute of Agronomy of the University of Lisbon, Tapada da Ajuda, 1349-017 Lisbon, Portugal
| | - I Sousa
- Linking Landscape, Environment, Agriculture and Food (LEAF) Research Centre, Higher Institute of Agronomy of the University of Lisbon, Tapada da Ajuda, 1349-017 Lisbon, Portugal
| | - A Raymundo
- Linking Landscape, Environment, Agriculture and Food (LEAF) Research Centre, Higher Institute of Agronomy of the University of Lisbon, Tapada da Ajuda, 1349-017 Lisbon, Portugal
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Lousada Falcão R, Pinheiro V, Ribeiro C, Sousa I, Raymundo A, Nunes MC. Nutritional Improvement of Fresh Cheese with Microalga Chlorella vulgaris: Impact on Composition, Structure and Sensory Acceptance. Food Technol Biotechnol 2023; 61:259-270. [PMID: 37457912 PMCID: PMC10339734 DOI: 10.17113/ftb.61.02.23.7851] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Accepted: 04/07/2023] [Indexed: 07/18/2023] Open
Abstract
Research background The production of foods fortified with bioactive ingredients has been recognized by food companies as a way to position their products in health food markets. The fortification of cheese represents a major challenge, due to the chemical and structural complexity of the cheese matrix, as well as the complexity of the biochemical reactions occurring during the fermentation and maturation processes. Microalgae are nutritious and sustainable food sources with important bioactive compounds such as proteins, polyunsaturated fatty acids, polysaccharides, chlorophylls, carotenoids, vitamins and minerals. Experimental approach This work aims to study the impact of the 2 and 4 % microalga Chlorella vulgaris addition on the nutritional composition, bioactivity, structure and sensory profile of quark and cream cheese, both probiotic fermented products. Texture profile analysis and fundamental rheology measurements (oscillatory and stationary) were performed to evaluate the impact of C. vulgaris on the mechanical properties of the fresh cheese. The nutritional composition was evaluated using standard methods and bioactivity through the determination of total phenolic compounds and antioxidant capacity.1. Results and conclusions C. vulgaris had an impact on the firmness of both cheeses. In general, the cheese with added C. vulgaris had a better nutritional profile, with an increase in protein content, content of Mg, P, S, Cu, Zn, Fe and Mn, and better bioactivity with an increase in the antioxidant activity. Sensory testing results were promising, especially for cream cheese. Novelty and scientific contribution The enrichment of traditional foods such as fresh cheese with microalgae represents an interesting strategy to develop hybrid products (with protein from animal and vegetable sources), obtain innovative and more sustainable products, and improve their nutritional profile in terms of protein and mineral content and bioactivity.
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Affiliation(s)
- Rita Lousada Falcão
- LEAF - Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, School of Agriculture, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | | | - Cátia Ribeiro
- Queijos Santiago, Montemuro Apartado 51, 2669-909 Malveira, Portugal
| | - Isabel Sousa
- LEAF - Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, School of Agriculture, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Anabela Raymundo
- LEAF - Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, School of Agriculture, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Maria Cristiana Nunes
- LEAF - Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, School of Agriculture, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal
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Machado I, Lopes J, Mendes I, Carvalho R, Sousa I. Determination Of Resting Energy Expenditure (REE) By Indirect Calorimetry (IC) Vs Espen Pocket Formula (PF) In Cancer Patients. Clin Nutr ESPEN 2023. [DOI: 10.1016/j.clnesp.2022.09.107] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/28/2023]
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Simões S, Santos R, Sousa I, Prista C, Raymundo A. Fermented unripe tomato paste - Development of innovative salad dressings as a contribution to circular economy. FOOD SCI TECHNOL INT 2022:10820132221144482. [PMID: 36514275 DOI: 10.1177/10820132221144482] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
As food trends evolve towards sustainable, healthy, and mildly processed products, it is essential to consider new food sources, which contribute to positive changes in the food industry and originate interesting new products. For the tomato industry, where only completely red tomatoes are used, unripe and non-red tomatoes constitute an important by-product, with important losses in the field of a perfectly edible vegetable food source. To give value to this unripe tomato, a fermentation with a consortium of lactic acid bacteria and yeast was previously optimized, originating an acidic pulp with optimized nutritional characteristics and great potential for salad dressing development. Pulp's texture was improved with two hydrocolloid systems: 0.5 g/100 g of xanthan gum; and a mixed system of xanthan gum and kappa-carrageenan (0.1 g/100 g each). After rheology optimization, spices and condiments were added to the thickened fermented pulp, and promising tasty sauces were obtained. These sauces were presented to a consumers' panel, with good acceptance. The production of these new healthy sauces aims to mitigate unripe tomato waste, adding value to the tomato industry by using a major industrial by-product.
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Affiliation(s)
- Sara Simões
- LEAF - Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, Lisboa, Portugal
| | - Rafaela Santos
- LEAF - Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, Lisboa, Portugal
| | - Isabel Sousa
- LEAF - Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, Lisboa, Portugal
| | - Catarina Prista
- LEAF - Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, Lisboa, Portugal
| | - Anabela Raymundo
- LEAF - Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, Lisboa, Portugal
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Marques C, Ferreira da Silva F, Sousa I, Nave M. Chemotherapy-free treatment of recurrent advanced ovarian cancer: myth or reality? Int J Gynecol Cancer 2022; 33:607-618. [PMID: 36446409 PMCID: PMC10086454 DOI: 10.1136/ijgc-2022-003719] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Abstract
Advanced ovarian cancer remains a leading cause of death from gynecologic malignancy. Surgery and, in most cases, platinum-based chemotherapy with or without maintenance with bevacizumab and/or poly-ADP ribose polymerase inhibitors (PARPi) represent the mainstay of treatment, but the disease typically recurs. The treatment of these patients represents a clinical challenge because sequential chemotherapy regimens are often used, with suboptimal outcomes and cumulative toxicity. Chemotherapy-free regimens, based on combinations of PARPi, vascular endothelial growth factor receptor inhibitors, anti-programmed cell death protein-1/programmed death-ligand 1, and anti-cytotoxic T-lymphocyte-associated protein-4 antibodies, among others, represent a valid option, with manageable toxicity profile and ease of administration. This review addresses this new strategy in the management of recurrent ovarian cancer and discusses its feasibility in the treatment landscape of the disease.
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Affiliation(s)
- Cristiana Marques
- Centro Hospitalar de Vila Nova de Gaia Espinho EPE, Vila Nova de Gaia, Portugal
| | | | - Isabel Sousa
- Centro Hospitalar Universitário de São João, Porto, Portugal
- Faculty of Medicine of the University of Porto, Porto, Portugal
| | - Mónica Nave
- Hospital da Luz, Lisboa, Portugal
- Nova Medical School, Lisbon, Portugal
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Graça C, Raymundo A, Sousa I. Yogurt and curd cheese as alternative ingredients to improve the gluten-free breadmaking. Front Nutr 2022; 9:934602. [PMID: 36407545 PMCID: PMC9672681 DOI: 10.3389/fnut.2022.934602] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2022] [Accepted: 09/16/2022] [Indexed: 08/13/2023] Open
Abstract
Gluten-free products are on today's agenda since they represent the most hastily growing segments in the market, representing an opportunity for food companies. Nevertheless, it is well-known that gluten is a crucial network structure in the wheat dough systems, which accounts for the overall desired technological features of the final bakery goods. Therefore, the absence of gluten negatively affects the characteristics of gluten-free bread, triggering a technological challenge in the manufacturing of products with resembled characteristics of wheat-derived counterparts. The search for new protein sources has been studied as an approach to circumvent the technological drawbacks of gluten removal. Dairy proteins are functional molecules that can likely be capable of building up a protein-network structure so that it would improve the technological properties of gluten-free products. In the present work, different levels of dairy product addition (10 and 20%, w/w) were used to supplement the gluten-free bread formulas, and the impact on dough rheology properties was well correlated to the bread technological quality parameters obtained. Linear correlations (R 2 > 0.904) between steady shear (viscosity) and oscillatory (elastic and viscous moduli) values of the dough rheology with bread quality parameters (volume and firmness) were obtained, suggesting that the bread quality improvements are proportional to the levels of dairies added. Likewise, strong linear correlations (R 2 > -0.910) between pasting properties parameters and bread staling rate supported the hypothesis that the dairies tested have a high potential to generate bread with a low staling rate, which is an advantage to extending the shelf-life. In short, results confirmed that the addition of both dairy products, as bakery ingredients, can constitute a technological advantage to improve the overall gluten-free bread quality.
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Affiliation(s)
- Carla Graça
- LEAF – Linking Landscape, Environment, Agriculture and Food Research Center of Instituto Superior de Agronomia, Universidade de Lisboa, Lisbon, Portugal
- Department of Food and Nutrition, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, Finland
| | - Anabela Raymundo
- LEAF – Linking Landscape, Environment, Agriculture and Food Research Center of Instituto Superior de Agronomia, Universidade de Lisboa, Lisbon, Portugal
| | - Isabel Sousa
- LEAF – Linking Landscape, Environment, Agriculture and Food Research Center of Instituto Superior de Agronomia, Universidade de Lisboa, Lisbon, Portugal
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Duarte C, Nunes M, Gojard P, Dias C, Ferreira J, Prista C, Noronha P, Sousa I. Use of European pulses to produce functional beverages – From chickpea and lupin as dairy alternatives. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105287] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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14
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Costa M, Valente A, Freitas M, Almeida C, Teixeira C, Gonçalves M, Tavares N, Almeida D, Caeiro C, Augusto I, Sousa I, Barbosa M. Clinical benefit and tolerability of CDK4/6 inhibitors in the treatment of breast cancer advanced in the geriatric population – real life data from a Hospital Center. Eur J Cancer 2022. [DOI: 10.1016/s0959-8049(22)01519-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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15
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Duarte C, Nunes M, Gojard P, Dias C, Ferreira J, Prista C, Noronha J, Sousa I. Corrigendum to “Use of European pulses to produce functional beverages – from chickpea and lupin as dairy alternatives” [J. Funct. Foods 98 (2022) 105287]. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105313] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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16
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Costa M, Valente A, Freitas M, Almeida C, Tavares N, Almeida D, Caeiro C, Augusto I, Sousa I, Barbosa M. Advanced breast cancer treatment after CDK4/6– inhibitors - the experience of a Hospital Center. Eur J Cancer 2022. [DOI: 10.1016/s0959-8049(22)01538-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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17
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Sousa I, Franzon CMR, Wagner AOM, Nigro A. INFILTRAÇÃO DE NEUROBLASTOMA EM MEDULA ÓSSEA DE PACIENTE PEDIÁTRICO: RELATO DE CASO. Hematol Transfus Cell Ther 2022. [DOI: 10.1016/j.htct.2022.09.962] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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18
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Duarte CM, Mota J, Assunção R, Martins C, Ribeiro AC, Lima A, Raymundo A, Nunes MC, Ferreira RB, Sousa I. New Alternatives to Milk From Pulses: Chickpea and Lupin Beverages With Improved Digestibility and Potential Bioactivities for Human Health. Front Nutr 2022; 9:852907. [PMID: 35911116 PMCID: PMC9333060 DOI: 10.3389/fnut.2022.852907] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2022] [Accepted: 06/08/2022] [Indexed: 11/13/2022] Open
Abstract
There is a strong demand for plant-based milk substitutes, often low in protein content (<1.5% w/v). Protein-rich pulse seeds and the right processing technologies make it possible to make relevant choices. The major objective of this study was to assess the impact of processing on the nutritional characteristics of beverages with a high impact on health, in particular on digestibility and specific bioactivities. The results suggest that pulse beverages are as high in protein content (3.24% w/v for chickpea and 4.05% w/v for lupin) as cow’s milk. The anti-nutrient level characteristics of pulses have been considerably reduced by strategic processing. However, when present in small quantities, some of these anti-nutritional factors may have health benefits. Controlling processing conditions play a crucial role in this fine balance as a tool to take advantage of their health benefits. There is evidence of protein hydrolysis by in vitro digestion and limited bioaccessibility of minerals. In addition to being highly digestible, lupin and chickpea beverages have anti-inflammatory and anti-carcinogenic potential evaluated through the inhibition of metalloproteinase MMP-9.
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Affiliation(s)
- Carla Margarida Duarte
- LEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, University of Lisbon, Lisbon, Portugal
| | - Joana Mota
- LEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, University of Lisbon, Lisbon, Portugal
| | - Ricardo Assunção
- IUEM, Instituto Universitário Egas Moniz, Egas Moniz-Cooperativa de Ensino Superior, CRL, Costa da Caparica, Portugal
- Department of Food and Nutrition, National Institute of Health Doutor Ricardo Jorge, Lisbon, Portugal
- CESAM, Centre for Environmental and Marine Studies, University of Aveiro, Aveiro, Portugal
| | - Carla Martins
- Department of Food and Nutrition, National Institute of Health Doutor Ricardo Jorge, Lisbon, Portugal
- NOVA National School of Public Health, Public Health Research Center, Universidade NOVA de Lisboa, Lisbon, Portugal
| | - Ana Cristina Ribeiro
- LEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, University of Lisbon, Lisbon, Portugal
- Faculdade de Farmácia de Lisboa, University of Lisbon, Lisbon, Portugal
| | - Ana Lima
- LEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, University of Lisbon, Lisbon, Portugal
- Faculty of Veterinary Medicine, Lusófona University, Lisbon, Portugal
| | - Anabela Raymundo
- LEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, University of Lisbon, Lisbon, Portugal
| | - Maria Cristiana Nunes
- LEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, University of Lisbon, Lisbon, Portugal
| | - Ricardo Boavida Ferreira
- LEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, University of Lisbon, Lisbon, Portugal
| | - Isabel Sousa
- LEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, University of Lisbon, Lisbon, Portugal
- *Correspondence: Isabel Sousa,
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Abstract
OBJECTIVES Portugal is one of the most aged countries in the world and dementia is increasing among the Portuguese population. It is estimated to affect around 200,000 people in Portugal. There is a clear need for non-pharmacological interventions to ameliorate the symptoms of dementia and improve the quality of life. Cognitive Stimulation Therapy (CST), a worldwide well-known program developed in the United Kingdom (UK), is recognized as a cost-effective intervention, with benefits both in cognitive function and quality of life of people with mild to moderate dementia. We tested the feasibility and cultural appropriateness and adapted CST to Portuguese people with dementia. METHODS The Formative Method for Adapting Psychotherapy (FMAP) model for cultural adaptation was used. A focus group discussion with health professionals and caregivers provided the basis for cultural adaptation, as well as feedback from participants, caregivers, and facilitators after a pilot study. RESULTS Some modifications were required, especially related to linguistic issues, in 11 of the 14 CST sessions. The adapted program was found to be acceptable and enjoyable in a small sample of people with dementia in a rehabilitation context. CONCLUSIONS CST seems feasible and culturally appropriate in Portugal. A systematically developed and culturally adapted manual is ready to be used in a large-scale implementation and validation of CST in Portugal. CLINICAL IMPLICATIONS CST is a valid program for the Portuguese culture, contributes to the availability of a structured and effective clinical intervention for PwD in Portugal and to the possibility of comparing programs across countries.
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Affiliation(s)
| | | | - Maria Vânia Silva Nunes
- Institute of Health Sciences- Universidade Católica Portuguesa, Lisbon, Portugal.,Center for Interdisciplinary Research in Health (CIIS), Lisboa, Portugal
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Gautier A, Duarte CM, Sousa I. Moringa oleifera Seeds Characterization and Potential Uses as Food. Foods 2022; 11:foods11111629. [PMID: 35681378 PMCID: PMC9180090 DOI: 10.3390/foods11111629] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2022] [Revised: 05/16/2022] [Accepted: 05/27/2022] [Indexed: 02/01/2023] Open
Abstract
Despite the fact Moringa oleifera (MO)-based foods present a very good and nutritionally well-balanced composition, they face some issues related to seed bitterness, which is the most challenging barrier to consumer acceptance. Different processing methods were tested to produce MO toasted seeds, MO-based beverage, and yoghurt-like products which were chemically and rheologically analyzed. The protein content ranged from 3.68% in the beverage, to 14.73% in the yoghurt and 40.21% in MO toasted seeds. A totally debittered beverage could not be accomplished, but the MO yoghurt-like showed a very nice flavor. Nutrition claims for minerals in toasted seeds could be considered for magnesium, phosphorus, iron, copper, zinc, and manganese, which confirms the M. oleifera seed richness in several minerals. The MO beverage presented less extended shear-thinning behavior (17.4 Pa·s) than commercial vegetable beverages and two pulse-based beverages developed in a previous study. The MO yoghurt-like product showed a gel structure similar to the dairy yoghurt, making it a promising new plant-based alternative. Further work must be performed in the future to debitter more efficiently the raw seeds to achieve a more pleasant MO-based beverage. The developed MO seed-based products may settle another font of high protein plant-based food.
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Carbone J, Montanchez J, Cifrian J, Zatarain E, Laporta R, Ussetti P, Bravo C, Lopez S, Salcedo M, Rodriguez-Ferrero M, Gonzalez-Costello J, Sabe N, Segovia J, Gomez-Bueno M, De Pablos A, Sousa I, Alarcon A, Ezzahouri I, Sarmiento E. Intravenous Immunoglobulin is Associated with Lower Rates of Reinfection in Solid Organ Recipients with Infection and Secondary Antibody Deficiency: A Multicenter Randomized Clinical Trial. J Heart Lung Transplant 2022. [DOI: 10.1016/j.healun.2022.01.1583] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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22
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Del Castillo C, Castrodeza J, Blázquez Z, Ortiz-Bautista C, Valerio M, Valero M, Navas P, Villa A, Sousa I, Zatarain E, Martínez-Sellés M, Fernández-Avilés F. Late Cytomegalovirus Primoinfection in a Heart Transplant Recipient After COVID-19 Vaccine. J Heart Lung Transplant 2022. [PMCID: PMC8988561 DOI: 10.1016/j.healun.2022.01.1696] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022] Open
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23
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Carvalho R, Moniz CS, Mendes I, Mendes A, Sousa I. Iodine Status, Dietary Iodine Intake, and Iodized Salt in School-Age Children in S. Miguel Island, Azores, Portugal. Nutrition 2022; 99-100:111681. [DOI: 10.1016/j.nut.2022.111681] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2022] [Revised: 03/29/2022] [Accepted: 03/31/2022] [Indexed: 10/18/2022]
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24
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Simões S, Santos R, Bento-Silva A, Santos MV, Mota M, Duarte N, Sousa I, Raymundo A, Prista C. Improving nutritional quality of unripe tomato through fermentation by a consortium of yeast and lactic acid bacteria. J Sci Food Agric 2022; 102:1422-1429. [PMID: 34388265 DOI: 10.1002/jsfa.11476] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 07/12/2021] [Accepted: 08/13/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Portugal is one of the main producers of industrial tomato and tomato paste, an important intermediate ingredient used in many added-value foods. The tomato processing industry rigorously selects the fruits by colour during mechanical harvest, picking only completely ripe fruits to produce high quality tomato paste. The latest available data shows that about 1.12 × 108 kg yr-1 of non-red/not-ripe tomatoes are left in the field, representing a major side product/field residue with great impact on the environment and for tomato producers. RESULTS The aim of the work was to use fermentation by a consortium of yeast and lactic acid bacteria to improve the nutritional quality of unripe tomato paste. A consortium of Lactobacillus plantarum, Leuconostoc mesenteroides and Kluyveromyces marxianus was selected, producing an acidic paste with olive-like flavours after 4 days of fermentation. Nutritional characterization revealed a significant improvement (P < 0.05) in the content of ascorbic acid and antioxidant potential. In addition, ultrahigh-performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS) analysis showed that the fermented green tomato paste content in glycoalkaloid α-tomatine represents no hazard to the consumer. CONCLUSION Therefore, the obtained fermented green tomato paste can be further used to produce new food products, such as salad dressings and sauces. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Sara Simões
- LEAF (Linking Landscape Environment Agriculture and Food) Research Centre, School of Agronomy, University of Lisbon, Lisbon, Portugal
| | - Rafaela Santos
- LEAF (Linking Landscape Environment Agriculture and Food) Research Centre, School of Agronomy, University of Lisbon, Lisbon, Portugal
| | | | - Marisa V Santos
- LEAF (Linking Landscape Environment Agriculture and Food) Research Centre, School of Agronomy, University of Lisbon, Lisbon, Portugal
| | - Mariana Mota
- LEAF (Linking Landscape Environment Agriculture and Food) Research Centre, School of Agronomy, University of Lisbon, Lisbon, Portugal
| | - Noélia Duarte
- Research Institute for Medicines (iMED.Ulisboa), Faculty of Pharmacy, University of Lisbon, Lisbon, Portugal
| | - Isabel Sousa
- LEAF (Linking Landscape Environment Agriculture and Food) Research Centre, School of Agronomy, University of Lisbon, Lisbon, Portugal
| | - Anabela Raymundo
- LEAF (Linking Landscape Environment Agriculture and Food) Research Centre, School of Agronomy, University of Lisbon, Lisbon, Portugal
| | - Catarina Prista
- LEAF (Linking Landscape Environment Agriculture and Food) Research Centre, School of Agronomy, University of Lisbon, Lisbon, Portugal
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Lomba-Viana X, Raymundo A, Prista C, Alegria MJ, Sousa I. Clean Label “Rocha” Pear (Pyrus communis L.) Snack Containing Juice By-Products and Euglena gracilis Microalgae. Front Nutr 2022; 9:825999. [PMID: 35252304 PMCID: PMC8888533 DOI: 10.3389/fnut.2022.825999] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Accepted: 01/24/2022] [Indexed: 11/29/2022] Open
Abstract
“Rocha do Oeste” pear is a Portuguese Protected Designation of Origin variety and one of the country's most relevant fruits for its nutritional value, production area, and exportation amounts. The recent integration of a pilot-scale juice production line brought to SUMOL+COMPAL company the need to characterize the new resulting fractions and value the new by-products. The objective of this work was to value the juice clarification by-products, producing a clean label and fiber-rich snack, in a circular economy rationale, where the secondary products are upcycled back into the food value chain, by creating another food product that includes those by-products. For the above to be possible, the laboratory conditions to produce pear fractions were optimized. After optimizing the puree centrifugation, using response surface methodology (RSM), and optimizing the turbid juice crossflow filtration, the different fractions were characterized in rheological, nutritional, and physical aspects. Comparison to the pulps revealed an increase in the viscosity of the pomace; an enriching effect on the fructose, glucose, and dietary fiber levels in the pomace, and maintenance of the vitamin C levels after centrifugation; and with no effect on the contents of total phenols during the filtration step. A thick pear snack was developed, incorporating retained fraction, inulin, and Euglena gracilis in the pomace, and optimized regarding its firmness and dietary fiber content. The snack characterization revealed an interesting total phenols content (which was maintained from the raw materials). Compared to the snack without microalgae and a commercial fruit snack, the pear snack with E. gracilis was well-accepted by the sensory panel, mainly in texture and appearance, and can be further improved in aroma and flavor. The snack without microalgae was the favorite among the three samples, in most sensory parameters, and never got the answer “I'm sure I wouldn't buy it.” Therefore, an innovative, clean label and plant-based snack was developed, in a circular economy rationale, which was relatively well-appreciated by the panel. This snack is rich in dietary fiber, having the possibility of presenting various nutritional claims, and the potential for easy sensory optimization.
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Affiliation(s)
- Xavier Lomba-Viana
- LEAF - Linking Landscape, Environment, Agriculture and Food Research Centre, Departamento de Ciências e Engenharia de Biossistemas (DCEB), Instituto Superior de Agronomia da Universidade de Lisboa, Lisboa, Portugal
| | - Anabela Raymundo
- LEAF - Linking Landscape, Environment, Agriculture and Food Research Centre, Departamento de Ciências e Engenharia de Biossistemas (DCEB), Instituto Superior de Agronomia da Universidade de Lisboa, Lisboa, Portugal
| | - Catarina Prista
- LEAF - Linking Landscape, Environment, Agriculture and Food Research Centre, Departamento de Ciências e Engenharia de Biossistemas (DCEB), Instituto Superior de Agronomia da Universidade de Lisboa, Lisboa, Portugal
| | | | - Isabel Sousa
- LEAF - Linking Landscape, Environment, Agriculture and Food Research Centre, Departamento de Ciências e Engenharia de Biossistemas (DCEB), Instituto Superior de Agronomia da Universidade de Lisboa, Lisboa, Portugal
- *Correspondence: Isabel Sousa
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Santana LMBM, Rodrigues ACM, Campos D, Kaczerewska O, Figueiredo J, Silva S, Sousa I, Maia F, Tedim J, Abessa DMS, Pousão-Ferreira P, Candeias-Mendes A, Soares F, Castanho S, Soares AMVM, Rocha RJM, Gravato C, Patrício Silva AL, Martins R. Can the toxicity of polyethylene microplastics and engineered nanoclays on flatfish (Solea senegalensis) be influenced by the presence of each other? Sci Total Environ 2022; 804:150188. [PMID: 34798736 DOI: 10.1016/j.scitotenv.2021.150188] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/11/2021] [Revised: 09/02/2021] [Accepted: 09/03/2021] [Indexed: 06/13/2023]
Abstract
Microplastics and nanomaterials are applied in a myriad of commercial and industrial applications. When leaked to natural environments, such small particles might threaten living organisms' health, particularly when considering their potential combination that remains poorly investigated. This study investigated the physiological and biochemical effects of polyethylene (PE; 64-125 μm in size, 0.1, 1.0, and 10.0 mg·L-1) single and combined with an engineered nanomaterial applied in antifouling coatings, the copper-aluminium layered double hydroxides (Cu-Al LDH; 0.33, 1.0, and 3.33 mg·L-1) in the flatfish Solea senegalensis larvae (8 dph) after 3 h exposure, in a full factorial design. Particles ingestion, histopathology, and biochemical biomarkers were assessed. Fish larvae presented <1 PE particles in their gut, independently of their concentration in the medium. The histological health index showed minimal pathological alterations at PE combined exposure, with a higher value observed at 1 mg LDH·L-1 × 0.1 mg PE·L-1. Gut deformity and increased antioxidant defences (catalase), neurotransmission (acetylcholinesterase), and aerobic energy production (electron transport system) were observed at PE ≥ 1.0 mg·L-1. No oxidative damage (lipid peroxidation) or alterations in the detoxification capacity (glutathione-S-transferase) was observed on single and combined exposures. PE, combined or not with Cu-Al LDH, does not seem to compromise larvae's homeostasis considering levels reported so far in the marine and aquaculture environments. However, harsh effects are expected with MP contamination rise, as projections suggest.
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Affiliation(s)
- Lígia M B M Santana
- Department of Biology, University of Aveiro, 3810-193 Aveiro, Portugal; Campus do Litoral Paulista, Universidade Estadual Paulista (UNESP), 11330-900 São Vicente, SP, Brazil
| | - Andreia C M Rodrigues
- CESAM-Centre for Environmental and Marine Studies and Department of Biology, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Diana Campos
- CESAM-Centre for Environmental and Marine Studies and Department of Biology, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Olga Kaczerewska
- CICECO-Aveiro Institute of Materials and Department of Materials and Ceramic Engineering, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Joana Figueiredo
- Department of Biology, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Sara Silva
- Department of Biology, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Isabel Sousa
- CICECO-Aveiro Institute of Materials and Department of Materials and Ceramic Engineering, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Frederico Maia
- Smallmatek-Small Materials and Technologies, Lda., Rua Canhas, 3810-075 Aveiro, Portugal
| | - João Tedim
- CICECO-Aveiro Institute of Materials and Department of Materials and Ceramic Engineering, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Denis M S Abessa
- Campus do Litoral Paulista, Universidade Estadual Paulista (UNESP), 11330-900 São Vicente, SP, Brazil
| | - Pedro Pousão-Ferreira
- IPMA - Portuguese Institute for the Ocean and Atmosphere, EPPO - Aquaculture Research Station, Av. Parque Natural da Ria Formosa s/n, 8700-194 Olhão, Portugal
| | - Ana Candeias-Mendes
- IPMA - Portuguese Institute for the Ocean and Atmosphere, EPPO - Aquaculture Research Station, Av. Parque Natural da Ria Formosa s/n, 8700-194 Olhão, Portugal
| | - Florbela Soares
- IPMA - Portuguese Institute for the Ocean and Atmosphere, EPPO - Aquaculture Research Station, Av. Parque Natural da Ria Formosa s/n, 8700-194 Olhão, Portugal
| | - Sara Castanho
- IPMA - Portuguese Institute for the Ocean and Atmosphere, EPPO - Aquaculture Research Station, Av. Parque Natural da Ria Formosa s/n, 8700-194 Olhão, Portugal
| | - Amadeu M V M Soares
- CESAM-Centre for Environmental and Marine Studies and Department of Biology, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Rui J M Rocha
- CESAM-Centre for Environmental and Marine Studies and Department of Biology, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Carlos Gravato
- Faculty of Sciences and CESAM, University of Lisbon, Campo Grande, 1749-016 Lisbon, Portugal
| | - Ana L Patrício Silva
- CESAM-Centre for Environmental and Marine Studies and Department of Biology, University of Aveiro, 3810-193 Aveiro, Portugal.
| | - Roberto Martins
- CESAM-Centre for Environmental and Marine Studies and Department of Biology, University of Aveiro, 3810-193 Aveiro, Portugal
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Graça C, Edelmann M, Raymundo A, Sousa I, Coda R, Sontag-Strohm T, Huang X. Yoghurt as a starter in sourdough fermentation to improve the technological and functional properties of sourdough-wheat bread. J Funct Foods 2022. [DOI: 10.1016/j.jff.2021.104877] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
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Caeiro C, Leão I, Oliveira I, Sousa I, André T. Recurrent Ovarian Cancer with BRCAness Phenotype: A Treatment Challenge. Adv Ther 2022; 39:5289-5299. [PMID: 36063278 PMCID: PMC9442551 DOI: 10.1007/s12325-022-02259-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Accepted: 07/04/2022] [Indexed: 01/30/2023]
Abstract
INTRODUCTION Ovarian cancer is a leading cause of death among women with gynecologic malignancies. The relapse rate is high after platinum-based therapy, with the effectiveness of subsequent treatment lines decreasing over time. Recent data suggest the benefit of maintenance therapy with niraparib in platinum-sensitive recurrent disease. CASE PRESENTATIONS We report a case series of five women with advanced ovarian cancer and BRCAness phenotype who responded favorably, and in some cases with long-term response, to maintenance therapy with niraparib. Toxicities were as expected and generally manageable. Two patients developed grade 2/3 hematological toxicity, which resolved with treatment suspension and subsequent dose reductions, and one patient reported a rare skin toxicity while responding to full-dose niraparib treatment, which was controlled with photoprotection and sunscreen. DISCUSSION AND CONCLUSIONS This case series highlights the role of PARP1/2 inhibitors as a new standard of care as maintenance therapy for recurrent platinum-sensitive high-grade ovarian cancer, irrespective of BRCA status.
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Affiliation(s)
- Cláudia Caeiro
- Centro Hospitalar Universitário de São João, Porto, Portugal
| | - Inês Leão
- Centro Hospitalar Vila Nova de Gaia/Espinho, Vila Nova de Gaia, Portugal
| | - Inês Oliveira
- Instituto Português de Oncologia de Lisboa Francisco Gentil, Rua Professor Lima Basto, 1099-023 Lisbon, Portugal
| | - Isabel Sousa
- Centro Hospitalar Universitário de São João, Porto, Portugal
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Melo A, Carvalho R, Eleutério M, Costa H, Sousa I. Determination of energy expenditure in ventilated critically ill patients indirect calorimetry vs predictive formulas. Clin Nutr ESPEN 2021. [DOI: 10.1016/j.clnesp.2021.09.305] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Costa AL, Sousa I, Palma S, Leitão J. AORTIC ARCH VARIANT AND COMMON CAROTID ARTERY AGENESIS. Port J Card Thorac Vasc Surg 2021; 28:71-72. [PMID: 35333461 DOI: 10.48729/pjctvs.205] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Subscribe] [Scholar Register] [Received: 11/07/2021] [Indexed: 06/14/2023]
Abstract
An 83-year-old woman with a history of ileocecal appendix cancer underwent a staging thoracic-abdominal-pelvic computed tomography. Two extremely rare anatomic variants were identified: the right vertebral artery presented an anomalous origin from the aortic arch distal to the left subclavian artery and a retro-esophageal course; right common carotid artery agenesis.
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Affiliation(s)
- Ana Luísa Costa
- Service of General Imagiology, Centro Hospitalar Universitário Lisboa Norte, Portugal
| | - Isabel Sousa
- Service of General Imagiology, Centro Hospitalar Universitário Lisboa Norte, Portugal
| | - Sónia Palma
- Service of General Imagiology, Centro Hospitalar Universitário Lisboa Norte, Portugal
| | - João Leitão
- Service of General Imagiology, Centro Hospitalar Universitário Lisboa Norte, Portugal
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Santos MI, Lima A, Mota J, Rebelo P, Ferreira RB, Pedroso L, Ferreira MA, Sousa I. Extended Cheese Whey Fermentation Produces a Novel Casein-Derived Antibacterial Polypeptide That Also Inhibits Gelatinases MMP-2 and MMP-9. Int J Mol Sci 2021; 22:ijms222011130. [PMID: 34681790 PMCID: PMC8541382 DOI: 10.3390/ijms222011130] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2021] [Revised: 10/06/2021] [Accepted: 10/09/2021] [Indexed: 01/18/2023] Open
Abstract
Our previous works produced a whey fermentation methodology that yielded antibacterial activity and potential inhibition of matrix metalloproteases (MMP)-2 and -9. Here, we evaluated if these activities were due to fermentation-produced peptides. Prolonged fermentation was carried out in the presence of our specific lactic acid bacteria (LAB) consortium. LAB fermentation yielded a total of 11 polypeptides, which were predominantly produced after 6 days of fermentation. One which was derived from beat casein presented a particularly high antibacterial activity against food pathogenic bacteria and was more effective than standard food disinfectants. This polypeptide was further studied and was also found to be active against several strains of pathogenic bacteria, including methicillin-resistant Staphylococcus aureus (MRSA), in a dose-dependent manner. It also inhibited MMP-2 and MMP-9 whilst reducing HT29 cancer cell migration in vitro. Overall, this novel whey-derived polypeptide presents dual antibacterial and anti-inflammatory activity, revealing a strong potential to be used in functional foods or as a nutraceutical. Its identification and further characterization can open novel perspectives in the field of preventive/curative diets related to gut microbiota, gut inflammation, and cancer prevention, particularly if used in in vivo studies.
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Affiliation(s)
- Maria Isabel Santos
- Linking Landscape, Environment, Agriculture and Food (LEAF), Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (A.L.); (J.M.); (P.R.); (R.B.F.); (L.P.); (M.A.F.); (I.S.)
- Faculty of Veterinary Medicine, Universidade Lusófona de Humanidades e Tecnologias, Campo Grande, 376, 1749-024 Lisboa, Portugal
- Correspondence:
| | - Ana Lima
- Linking Landscape, Environment, Agriculture and Food (LEAF), Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (A.L.); (J.M.); (P.R.); (R.B.F.); (L.P.); (M.A.F.); (I.S.)
- Faculty of Veterinary Medicine, Universidade Lusófona de Humanidades e Tecnologias, Campo Grande, 376, 1749-024 Lisboa, Portugal
| | - Joana Mota
- Linking Landscape, Environment, Agriculture and Food (LEAF), Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (A.L.); (J.M.); (P.R.); (R.B.F.); (L.P.); (M.A.F.); (I.S.)
- Faculty of Veterinary Medicine, Universidade Lusófona de Humanidades e Tecnologias, Campo Grande, 376, 1749-024 Lisboa, Portugal
| | - Patrícia Rebelo
- Linking Landscape, Environment, Agriculture and Food (LEAF), Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (A.L.); (J.M.); (P.R.); (R.B.F.); (L.P.); (M.A.F.); (I.S.)
| | - Ricardo Boavida Ferreira
- Linking Landscape, Environment, Agriculture and Food (LEAF), Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (A.L.); (J.M.); (P.R.); (R.B.F.); (L.P.); (M.A.F.); (I.S.)
| | - Laurentina Pedroso
- Linking Landscape, Environment, Agriculture and Food (LEAF), Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (A.L.); (J.M.); (P.R.); (R.B.F.); (L.P.); (M.A.F.); (I.S.)
- Faculty of Veterinary Medicine, Universidade Lusófona de Humanidades e Tecnologias, Campo Grande, 376, 1749-024 Lisboa, Portugal
| | - Maria Adélia Ferreira
- Linking Landscape, Environment, Agriculture and Food (LEAF), Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (A.L.); (J.M.); (P.R.); (R.B.F.); (L.P.); (M.A.F.); (I.S.)
| | - Isabel Sousa
- Linking Landscape, Environment, Agriculture and Food (LEAF), Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (A.L.); (J.M.); (P.R.); (R.B.F.); (L.P.); (M.A.F.); (I.S.)
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Sousa I, Scarpato BL, Franzon CMR, Wagner AOM, Lopes ACW. DIAGNÓSTICO DIFERENCIAL ENTRE LEUCEMIA LINFOBLASTICA AGUDA B/LINFOMA DE BURKITT - RELATO DE CASO. Hematol Transfus Cell Ther 2021. [DOI: 10.1016/j.htct.2021.10.754] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022] Open
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Franzon CMR, Sousa I, Scarpato BL, Wagner AOM, Lopes ACW. INCLUSÃO DO ANTICORPO TCRB1 NO PAINEL LINFOPROLIFERATIVO T - EXPERIENCIA COM RELATO DE DOIS CASOS. Hematol Transfus Cell Ther 2021. [DOI: 10.1016/j.htct.2021.10.759] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
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Torres M, Fradinho P, Raymundo A, Sousa I, Falqué E, Domínguez H. The key role of thermal waters in the development of innovative gelled starch-based matrices. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106697] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Monteiro ARG, Nakagawa A, Pimentel TC, Sousa I. Increasing saltiness perception and keeping quality properties of low salt bread using inhomogeneous salt distribution achieved with salt agglomerated by waxy starch. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111451] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Limay K, Jimenez N, Gallego A, Zatarain E, Sousa I, Alarcon A, Calahorra L, Sarmiento E, Carbone J. B Cell Abnormalities and Cancer Development in Heart Recipients. J Heart Lung Transplant 2021. [DOI: 10.1016/j.healun.2021.01.578] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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Sarmiento E, Zatarain E, Jaramillo M, Navarro J, Sousa I, Ortiz C, Navas P, Carbone J. Lower Titers of IgA Antibodies to Pneumococcal Polysaccharide Antigens after Vaccination are a Risk Factor for Development of Bacterial Infection after Heart Transplantation. J Heart Lung Transplant 2021. [DOI: 10.1016/j.healun.2021.01.427] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022] Open
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38
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Larrea-Wachtendorff D, Sousa I, Ferrari G. Starch-Based Hydrogels Produced by High-Pressure Processing (HPP): Effect of the Starch Source and Processing Time. Food Eng Rev 2020. [DOI: 10.1007/s12393-020-09264-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Raymundo A, Torres MD, Sousa I. Special Issue: Rheology and Quality Research of Cereal-Based Food. Foods 2020; 9:foods9111517. [PMID: 33105597 PMCID: PMC7690254 DOI: 10.3390/foods9111517] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2020] [Revised: 10/19/2020] [Accepted: 10/19/2020] [Indexed: 11/16/2022] Open
Abstract
New trends in the cereal industry deal with a permanent need to develop new food products that are adjusted to consumer demands and, in the near future, the scarcity of food resources. Sustainable food products as health and wellness promoters can be developed redesigning traditional staple foods, using environmentally friendly ingredients (such as microalgae biomass or pulses) or by-products (e.g., tomato seeds) in accordance with the bioeconomy principles. These are topics that act as driving forces for innovation and will be discussed in the present special issue. Rheology always was the reference discipline to determine dough and bread properties. A routine analysis of cereal grains includes empirical rheology techniques that imply the use of well-known equipment in cereal industries (e.g., alveograph, mixograph, extensograph). Their parameters determine the blending of the grains and are crucial on the technical sheets that determine the use of flours. In addition, the structure of gluten-free cereal-based foods has proven to be a determinant for the appeal and strongly impacts consumers' acceptance. Fundamental rheology has a relevant contribution to help overcome the technological challenges of working with gluten-free flours. These aspects will also be pointed out in order to provide a prospective view of the relevant developments to take place in the area of cereal technology.
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Affiliation(s)
- Anabela Raymundo
- LEAF—Linking Landscape, Environment, Agriculture and Food, Research Center of Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal;
- Correspondence: ; Tel.:+351-21-365-2114
| | - María Dolores Torres
- Department of Chemical Engineering, Science Faculty, Universidade de Vigo (Campus Ourense), As Lagoas, 32004 Ourense, Spain;
| | - Isabel Sousa
- LEAF—Linking Landscape, Environment, Agriculture and Food, Research Center of Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal;
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Lopes M, Pierrepont C, Duarte CM, Filipe A, Medronho B, Sousa I. Legume Beverages from Chickpea and Lupin, as New Milk Alternatives. Foods 2020; 9:foods9101458. [PMID: 33066342 PMCID: PMC7602080 DOI: 10.3390/foods9101458] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 10/08/2020] [Accepted: 10/09/2020] [Indexed: 02/07/2023] Open
Abstract
Recently, milk consumption has been declining and there is a high demand for non-dairy beverages. However, market offers are mainly cereal and nut-based beverages, which are essentially poor in protein (typically, less than 1.5% against the 3.5% in milk) and are not true milk replacers in that sense. In this work, new beverages from different pulses (i.e., pea, chickpea and lupin) were developed using technologies that enable the incorporation of a high level of seed components, with low or no discharge of by-products. Different processing steps were sequentially tested and discussed for the optimization of the sensorial features and stability of the beverage, considering the current commercial non-dairy beverages trends. The lupin beverage protein contents ranged from 1.8% to 2.4% (w/v) and the chickpea beverage varied between 1.0% and 1.5% (w/v). The “milk” yield obtained for the optimized procedure B was 1221 g/100 g of dry seed and 1247 g/100 g of dry seed, for chickpea beverage and lupin beverage, respectively. Sensory results show that chickpea beverage with cooking water has the best taste. All pulses-based beverages are typical non-Newtonian fluids, similarly to current non-dairy alternative beverages. In this respect, the sprouted chickpea beverage, without the cooking water, presents the most pronounced shear-thinning behavior of all formulations.
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Affiliation(s)
- Mariana Lopes
- LEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (M.L.); (C.P.); (I.S.)
| | - Chloé Pierrepont
- LEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (M.L.); (C.P.); (I.S.)
| | - Carla Margarida Duarte
- LEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (M.L.); (C.P.); (I.S.)
- Correspondence:
| | - Alexandra Filipe
- CIEPQPF, Department of Chemical Engineering, University of Coimbra, Pólo II–R. Silvio Lima, 3030-790 Coimbra, Portugal;
| | - Bruno Medronho
- MED–Mediterranean Institute for Agriculture, Environment and Development, University of Algarve, Faculty of Sciences and Technology, Campus de Gambelas, Ed. 8, 8005-139 Faro, Portugal;
- FSCN, Surface and Colloid Engineering, Mid Sweden University, SE-851 70 Sundsvall, Sweden
| | - Isabel Sousa
- LEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (M.L.); (C.P.); (I.S.)
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Graça C, Mota J, Lima A, Boavida Ferreira R, Raymundo A, Sousa I. Glycemic Response and Bioactive Properties of Gluten-Free Bread with Yoghurt or Curd-Cheese Addition. Foods 2020; 9:E1410. [PMID: 33020440 PMCID: PMC7601360 DOI: 10.3390/foods9101410] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2020] [Revised: 09/17/2020] [Accepted: 09/23/2020] [Indexed: 12/31/2022] Open
Abstract
The influence of flour replacement by yogurt or curd-cheese additions (from 10% to 20%, w/w) on the glycemic response and bioactivity improvements of gluten-free bread was evaluated. Starch digestibility, measured by an in vitro digestion model, was applied to determine the effect on starch fractions. The bread glycemic index was calculated. Bread antioxidant capacity (2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) and ferric-ion-reducing antioxidant power (FRAP) methods) and total phenolic compounds were assessed. Anti-inflammatory properties according to enzymatic matrix metalloproteinase (MMP)-9 inhibitory activity were also studied. Considering the higher level of both dairy products tested (20%, w/w) and comparing with control bread results, a reduction of around 35% in the glycemic response of curd cheese bread was achieved, resulting in intermediate index level (glycemic index (GI) 55-69), with yogurt bread still showing a high glycemic index (GI > 70). In terms of bread bioactivity, curd cheese bread expressed better reducing power effects, whereas yogurt bread showed more effective radical-scavenging capacity. An increase in bread phenolic compounds by yogurt (55.3%) and curd cheese (73.0%) additions (at 20%) were also registered. MMP-9 inhibition activity was higher in the dairy bread than in control bread, suggesting an improvement in terms of anti-inflammatory properties. The supplementation of the gluten-free bread by yogurt or curd cheese was shown to be a promising strategy to reduce the glycemic response and to improve the bioactive properties of the bread, that which can contribute to preventive diets of celiac patients and irritable bowel syndrome individuals.
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Affiliation(s)
| | | | | | | | | | - Isabel Sousa
- LEAF—Linking Landscape, Environment, Agriculture and Food, Research Center of Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (C.G.); (J.M.); (A.L.); (R.B.F.); (A.R.)
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Graça C, Marques D, Sousa I, Monteiro ARG. Xanthan gum as an alternative to replace the fat for coating and flavoring the extruded snacks. J Food Sci Technol 2020; 57:3151-3156. [PMID: 32624616 DOI: 10.1007/s13197-020-04542-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/14/2020] [Accepted: 05/21/2020] [Indexed: 11/30/2022]
Abstract
Food industries adapt their products and processes to the needs and desires of consumers. Extruded snacks include 10-20% fat sprinkled to fix flavors, seasonings, and salt. Considering the need to flavor snacks and simultaneously reduce the intake of calories, a polysaccharide is proposed in this study as a fat replacer. Impact of aqueous xanthan gum (Xg) solutions (0.25, 0.5, 1.0%) under two pH conditions (3.5 and 7.0) on structural and sensory characteristics of extruded snacks was analyzed. Rheological features of the coating solutions, as flow behaviour and viscoelastic profile (storage and loss moduli), were assessed. Texture analysis, to evaluate the snacks firmness and moisture content, water activity, retraction, and agglomeration index of the coated snacks, were also evaluated. Results for the aqueous Xg coatings were very encouraging showing good coating properties, not damaging the texture of the extrudates or causing agglomeration. Sensory analysis reflected a good overall acceptability of these snacks, as compared to oil-coated snacks. Therefore, xanthan gum should be used by the industry, to replace fat, on extruded snacks flavor coating solutions.
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Affiliation(s)
- Carla Graça
- LEAF - Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Lisbon, Portugal
| | - Diego Marques
- Department of Food Engineering, Universidade Estadual de Maringá, Maringá, Brazil
| | - Isabel Sousa
- LEAF - Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Lisbon, Portugal
| | - António R G Monteiro
- Department of Food Engineering, Universidade Estadual de Maringá, Maringá, Brazil
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Nunes MC, Fernandes I, Vasco I, Sousa I, Raymundo A. Tetraselmis chuii as a Sustainable and Healthy Ingredient to Produce Gluten-Free Bread: Impact on Structure, Colour and Bioactivity. Foods 2020; 9:E579. [PMID: 32375425 PMCID: PMC7278787 DOI: 10.3390/foods9050579] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 04/22/2020] [Accepted: 05/01/2020] [Indexed: 12/17/2022] Open
Abstract
The objective of this work is to increase the nutritional quality of gluten-free (GF) bread by addition of Tetraselmis chuii microalgal biomass, a sustainable source of protein and bioactive compounds. The impact of different levels of T. chuii (0%-Control, 1%, 2% and 4% w/w) on the GF doughs and breads' structure was studied. Microdough-Lab mixing tests and oscillatory rheology were conducted to evaluate the dough´s structure. Physical properties of the loaves, total phenolic content (Folin-Ciocalteu) and antioxidant capacity (DPPH and FRAP) of the bread extracts were assessed. For the low additions of T. chuii (1% and 2%), a destabilising effect is noticed, expressed by lower dough viscoelastic functions (G' and G'') and poor baking results. At the higher level (4%) of microalgal addition, there was a structure recovery with bread volume increase and a decrease in crumb firmness. Moreover, 4% T. chuii bread presented higher total phenolic content and antioxidant capacity when compared to control. Bread with 4% T. chuii seems particularly interesting since a significant increase in the bioactivity and an innovative green appearance was achieved, with a low impact on technological performance, but with lower sensory scores.
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Affiliation(s)
- Maria Cristiana Nunes
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa; Tapada da Ajuda, 1349-017 Lisbon, Portugal; (I.F.); (I.V.); (I.S.); (A.R.)
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Plácido R, Sousa I, Antunes D, Guimarães T, Pinto FJ. More than a rare cause of pulmonary hypertension in the elderly. Revista Portuguesa de Cardiologia (English Edition) 2020. [DOI: 10.1016/j.repce.2019.06.014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
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Graça C, Raymundo A, Sousa I. Yogurt as an Alternative Ingredient to Improve the Functional and Nutritional Properties of Gluten-Free Breads. Foods 2020; 9:foods9020111. [PMID: 31972969 PMCID: PMC7073757 DOI: 10.3390/foods9020111] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2019] [Revised: 01/16/2020] [Accepted: 01/19/2020] [Indexed: 12/02/2022] Open
Abstract
Absence of gluten in bakery goods is a technological challenge, generating gluten-free breads with low functional and nutritional properties. However, these issues can be minimized using new protein sources, by the addition of nutritional added-value products. Fresh yogurt represents an interesting approach since it is a source of protein, polysaccharides, and minerals, with potential to mimic the gluten network, while improving the nutritional value of gluten-free products. In the present work, different levels of yogurt addition (5% up to 20% weight/weight) were incorporated into gluten-free bread formulations, and the impact on dough rheology properties and bread quality parameters were assessed. Linear correlations (R2 > 0.9041) between steady shear (viscosity) and oscillatory (elastic modulus, at 1 Hz) values of the dough rheology with bread quality parameters (volume and firmness) were obtained. Results confirmed that the yogurt addition led to a significant improvement on bread quality properties, increasing the volume and crumb softness and lowering the staling rate, with a good nutritional contribution in terms of proteins and minerals, to improve the daily diet of celiac people.
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Fradinho P, Niccolai A, Soares R, Rodolfi L, Biondi N, Tredici MR, Sousa I, Raymundo A. Effect of Arthrospira platensis (spirulina) incorporation on the rheological and bioactive properties of gluten-free fresh pasta. ALGAL RES 2020. [DOI: 10.1016/j.algal.2019.101743] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Nunes MC, Graça C, Vlaisavljević S, Tenreiro A, Sousa I, Raymundo A. Microalgal cell disruption: Effect on the bioactivity and rheology of wheat bread. ALGAL RES 2020. [DOI: 10.1016/j.algal.2019.101749] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Batista AP, Niccolai A, Bursic I, Sousa I, Raymundo A, Rodolfi L, Biondi N, Tredici MR. Microalgae as Functional Ingredients in Savory Food Products: Application to Wheat Crackers. Foods 2019; 8:foods8120611. [PMID: 31771197 PMCID: PMC6963871 DOI: 10.3390/foods8120611] [Citation(s) in RCA: 56] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2019] [Revised: 11/17/2019] [Accepted: 11/20/2019] [Indexed: 11/19/2022] Open
Abstract
Crackers are widely consumed snack foods and there is an increasing trend in adding functional ingredients to their composition. In the present work, the dried biomasses of four microalgae strains—Arthrospira platensis F&M-C256, Chlorella vulgaris Allma, Tetraselmis suecica F&M-M33, and Phaeodactylum tricornutum F&M-M40—were used as a source of proteins, antioxidants, and other bioactive molecules in artisanal wheat crackers. Two incorporation levels were tested: 2% (w/w) and 6% (w/w). The impact of microalgae addition was evaluated in terms of physical properties, biochemical composition, antioxidant activity, in vitro digestibility, and sensory characteristics. Microalgae crackers presented stable color and texture throughout eight weeks of storage. Microalgae crackers were slightly thinner and lighter than the control but presented a similar density in agreement with scanning electron microscope images, indicating that gas retention was not greatly affected by microalgae addition. Regarding biochemical composition, 6% A. platensis and C. vulgaris crackers presented a significantly higher protein content (13.2–13.5%), for which they could be claimed to be a “source of protein” according to the Regulation (EC) No. 1924/2006. A. platensis crackers showed the highest antioxidant activity and attained better sensory analysis scores. T. suecica and P. tricornutum crackers showed high phenolic content and antioxidant activity but attained low sensory scores mainly because of their unattractive fishy off-flavor.
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Affiliation(s)
- Ana Paula Batista
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (A.P.B.); (I.S.); (A.R.)
| | - Alberto Niccolai
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale delle Cascine 24, 50144 Florence, Italy; (L.R.); (N.B.); (M.R.T.)
- Correspondence: ; Tel.: +39 055-4574005
| | - Ivana Bursic
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (A.P.B.); (I.S.); (A.R.)
| | - Isabel Sousa
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (A.P.B.); (I.S.); (A.R.)
| | - Anabela Raymundo
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (A.P.B.); (I.S.); (A.R.)
| | - Liliana Rodolfi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale delle Cascine 24, 50144 Florence, Italy; (L.R.); (N.B.); (M.R.T.)
- Fotosintetica & Microbiologica S.r.l., Via dei Della Robbia 54, 50132 Florence, Italy
| | - Natascia Biondi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale delle Cascine 24, 50144 Florence, Italy; (L.R.); (N.B.); (M.R.T.)
| | - Mario R. Tredici
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale delle Cascine 24, 50144 Florence, Italy; (L.R.); (N.B.); (M.R.T.)
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Simões J, Tavares N, Borges C, Pinto R, Silva M, Paiva M, Sousa C, Sousa I, Almeida D, Augusto I, Caeiro C, Meireles S. High-sensitivity troponin as a cardiotoxicity biomarker in breast cancer treatment. Ann Oncol 2019. [DOI: 10.1093/annonc/mdz265.081] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
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