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de Oliveira I, Chrysargyris A, Finimundy TC, Carocho M, Santos-Buelga C, Calhelha RC, Tzortzakis N, Barros L, Heleno SA. Magnesium and manganese induced changes on chemical, nutritional, antioxidant and antimicrobial properties of the pansy and Viola edible flowers. Food Chem 2024; 438:137976. [PMID: 37980870 DOI: 10.1016/j.foodchem.2023.137976] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2023] [Revised: 10/27/2023] [Accepted: 11/10/2023] [Indexed: 11/21/2023]
Abstract
Pansy and viola edible flowers were grown hydroponically with different levels of Mg and Mn. The nutritional composition was determined using standard methods. Free sugars, fatty acids, organic acids, tocopherols, and phenolic compounds were analyzed using various HPLC and GC devises. The extract's antimicrobial, antioxidant, cytotoxicity, and anti-inflammatory activity were assessed. The results indicated that Mg enrichment negatively affected plant growth and mineral accumulation but improved photosynthetic performance. The edible flowers contained significant amounts of protein, low levels of fat, and varying sugar contents, such as glucose and fructose. Various fatty acids and phenolic compounds were identified, with different concentrations depending on the treatment. The flowers exhibited antioxidant potential, antimicrobial activity, cytotoxic effects, and anti-inflammatory properties. The correlations between the investigated parameters not only expand knowledge on Mg and Mn interaction but also catalyze significant advancements in sustainable agriculture and food health, fostering a healthier and more conscious future.
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Affiliation(s)
- Izamara de Oliveira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Grupo de Investigación en Polifenoles (GIP-USAL), Facultad de Farmacia, Universidad de Salamanca, Spain
| | - Antonios Chrysargyris
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, 3036 Limassol, Cyprus
| | - Tiane C Finimundy
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Márcio Carocho
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Celestino Santos-Buelga
- Grupo de Investigación en Polifenoles (GIP-USAL), Facultad de Farmacia, Universidad de Salamanca, Spain
| | - Ricardo C Calhelha
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Nikolaos Tzortzakis
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, 3036 Limassol, Cyprus.
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Sandrina A Heleno
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
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Roriz CL, Carocho M, Alves MJ, Rodrigues P, Morales P, Ferreira ICFR, Heleno SA, Barros L. Betacyanins obtained from alternative novel sources as natural food colorant additives: incorporated in savory and sweet food products. Food Funct 2023; 14:8775-8784. [PMID: 37606616 DOI: 10.1039/d3fo01660a] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/23/2023]
Abstract
The aim of this study was to assess the performance and stability of betacyanin compounds present in enriched extracts of red-fleshed pitaya peels (Hylocereus costaricensis) and the flowers of Amaranthus caudatus; they were evaluated as natural food colorants in tagliatelle pasta and meringue cookies. The recovered natural extracts showed promising stability, maintaining a deep pink color over a storage time of 14 days, without deeply changing the chemical composition. A number of factors were assessed, including the microbial load, texture, color, nutritional value, and contents of organic acids, fatty acids, and even free sugars of the products. Some significant interactions between the type of colorant and storage time contributed to the changes in some analyzed parameters, as can be observed from the results for organic and fatty acids in the tagliatelle pasta and meringue cookies. Another significant achievement was the reduction in the microbial load during the storage time, which strengthens the antibacterial power of these natural extracts.
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Affiliation(s)
- Custódio Lobo Roriz
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Alameda Santa Apolónia 5300-253, Portugal.
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Dpto. Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid (UCM), Pza Ramón y Cajal, s/n. E-28040, Madrid, Spain
| | - Márcio Carocho
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Alameda Santa Apolónia 5300-253, Portugal.
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Maria José Alves
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Alameda Santa Apolónia 5300-253, Portugal.
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Paula Rodrigues
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Alameda Santa Apolónia 5300-253, Portugal.
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Patricia Morales
- Dpto. Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid (UCM), Pza Ramón y Cajal, s/n. E-28040, Madrid, Spain
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Alameda Santa Apolónia 5300-253, Portugal.
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Sandrina A Heleno
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Alameda Santa Apolónia 5300-253, Portugal.
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Alameda Santa Apolónia 5300-253, Portugal.
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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de Oliveira I, Chrysargyris A, Heleno SA, Carocho M, Calhelha RC, Dias MI, Petrović J, Soković M, Petropoulos SA, Santos-Buelga C, Tzortzakis N, Barros L. Effects of the extraction techniques on the chemical composition and bioactive properties of lemon balm (Melissa officinalis L.) plants grown under different cropping and irrigation regimes. Food Res Int 2023; 170:113044. [PMID: 37316092 DOI: 10.1016/j.foodres.2023.113044] [Citation(s) in RCA: 1] [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: 09/06/2022] [Revised: 05/21/2023] [Accepted: 05/22/2023] [Indexed: 06/16/2023]
Abstract
The present study aims to determine the combined effect of cropping system and irrigation regime on the chemical composition and bioactive properties of lemon balm aerial parts. For this purpose, lemon balm plants were grown under two farming systems (conventional farming vs organic farming) and two irrigation levels (full irrigation vs deficit irrigation) and harvested twice throughout the growing period. The collected aerial parts were subjected to three different methods of extractions, namely infusion, maceration and ultrasound-assisted extraction and the obtained extracts were evaluated in terms of chemical profile and bioactivities. Five organic acids with varied composition among the tested treatments were identified in all the tested samples for both harvests, namely, citric, malic, oxalic, shikimic and quinic acid. Regarding phenolic compounds composition, the most abundant ones were rosmarinic acid, lithospermic acid A isomer I and hydroxylsalvianolic E, especially for the maceration and infusion extraction methods. Full irrigation resulted in lower EC50 values than deficit irrigation only in the treatments of the second harvest, while variable cytotoxic and anti-inflammatory effects were recorded in both harvests. Finally, in most cases the lemon balm extracts has similar or better activity than the positive controls, while the antifungal activity of lemon balm extracts was stronger than the antibacterial effects. In conclusion, the results of the present study showed that the implemented agronomic practices, as well as the extraction protocol may significantly affect the chemical profile and bioactivities of lemon balm extracts, suggesting that both the farming system and the irrigation schedule may improve the quality of the extracts depending on the implemented extraction protocol.
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Affiliation(s)
- Izamara de Oliveira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Antonios Chrysargyris
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, 3036 Limassol, Cyprus
| | - Sandrina A Heleno
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Márcio Carocho
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Ricardo C Calhelha
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Maria Inês Dias
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Jovana Petrović
- Institute for Biological Research "Siniša Stanković"-National Institute of Republic of Serbia, University of Belgrade, Blvd. despot Stefan 142, 11000 Belgrade, Serbia
| | - Marina Soković
- Institute for Biological Research "Siniša Stanković"-National Institute of Republic of Serbia, University of Belgrade, Blvd. despot Stefan 142, 11000 Belgrade, Serbia
| | - Spyridon A Petropoulos
- Department of Agriculture, Crop Production and Rural Environment, University of Thessaly, 38446 Volos, Greece.
| | - Celestino Santos-Buelga
- Grupo de Investigación en Polifenoles (GIP-USAL), Facultad de Farmacia, Universidad de Salamanca, Spain
| | - Nikolaos Tzortzakis
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, 3036 Limassol, Cyprus.
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
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Leichtweis MG, Molina AK, Petropoulos SA, Carocho M, Pires TCSP, Dias MI, Calhelha R, Oliveira MBPP, Pereira C, Barros L. Valorization of Pumpkin Peel as a Source of Bioactive Compounds: Optimization of Heat- and Ultrasound-Assisted Extraction. Molecules 2023; 28:molecules28073168. [PMID: 37049931 PMCID: PMC10096157 DOI: 10.3390/molecules28073168] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2023] [Revised: 03/24/2023] [Accepted: 03/30/2023] [Indexed: 04/05/2023] Open
Abstract
The peels from three pumpkin genotypes cultivated in Greece were assessed for their phenolic content and bioactive properties to obtain extracts with a high preservative capacity. The optimization of the extraction was performed through response surface methodology (RSM) based on a Box–Behnken experimental design after applying two extraction techniques: heat-assisted (HAE) and ultrasound-assisted (UAE) extraction. The implemented independent variables were time, solvent concentration, and temperature/power (for HAE/UAE), while as dependent variables the dry residue (DR), reducing power (RP), and total phenolic content (TP) were considered. In general, HAE was the most effective technique for ‘TL’ (75 min; 30 °C; 24% ethanol) and ‘Voutirato’ (15 min; 30 °C; 10% ethanol), while UAE was more effective for ‘Leuka Melitis’ (5 min; 400 W; 0% ethanol). The extracts obtained in the global optimum conditions for each genotype peel were then assessed for their phenolic profile, by HPLC-DAD-ESI/MS, and bioactive potential. Seven phenolic compounds were detected, including four flavonoids, two phenolic acids, and one flavan-3-ol. The extracts presented high antioxidant, antibacterial, and antifungal potential, with no cytotoxicity for non-tumor cells. The optimized conditions for the extraction of preservative compounds from bioresidues were defined, allowing the acquisition of antioxidant and antimicrobial extracts and proving their potential for food application.
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Affiliation(s)
- Maria G. Leichtweis
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Department of Agriculture Crop Production and Rural Environment, University of Thessaly, 38446 Volos, Greece
| | - Adriana K. Molina
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Spyridon A. Petropoulos
- Department of Agriculture Crop Production and Rural Environment, University of Thessaly, 38446 Volos, Greece
| | - Márcio Carocho
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Tânia C. S. P. Pires
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Maria Inês Dias
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Ricardo Calhelha
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - M. Beatriz P. P. Oliveira
- REQUIMTE—Science Chemical Department, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira no. 228, 4050-313 Porto, Portugal
| | - Carla Pereira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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Carocho M, Barros L, Morales P, Petropoulos SA, Soković M. Editorial: The chemistry of food in the advent of sustainable diets. Front Nutr 2022; 9:1077985. [DOI: 10.3389/fnut.2022.1077985] [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: 10/23/2022] [Accepted: 10/27/2022] [Indexed: 11/09/2022] Open
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Moreira B, Pereira E, Finimundy TC, Pinela J, Calhelha RC, Carocho M, Stojković D, Sokovic M, Ferreira ICFR, Caleja C, Barros L. Pineapple by-products as a source of bioactive compounds with potential for industrial food application. Food Funct 2022; 13:9959-9972. [PMID: 36056706 DOI: 10.1039/d2fo00657j] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Pineapple is a tropical fruit consumed fresh or processed into various food products. However, the peel and crown of this fruit are not industrially exploited, thus generating tons of by-products that represent an economic and environmental concern. In order to promote the upcycling of these by-products, this work aimed to characterize the phenolic profile of its hydroethanolic extracts obtained from pineapple peel and crown leaves and to evaluate their in vitro bioactivity. The HPLC-DAD-ESI/MS analysis allowed the identification of 25 phenolic compounds, including phenolic acids and flavonoids. The antioxidant, cytotoxic, and antimicrobial activity assays highlighted the peel extract as the most promising and, therefore, it was incorporated into a traditional Portuguese pastry cake as a functional ingredient. The nutritional parameters of the developed food were not affected by the incorporation of the extract, but it promoted the antioxidant activity during its shelf-life. Overall, pineapple peel and crown appeared as promising by-products to be exploited by the food industry, which can be achieved through a circular economy approach.
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Affiliation(s)
- Bruna Moreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Eliana Pereira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Tiane C Finimundy
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - José Pinela
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Ricardo C Calhelha
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Márcio Carocho
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Dejan Stojković
- Institute for Biological Research "Siniša Stanković" - National Institute of Republic of Serbia, University of Belgrade, Bulevar despota Stefana 142, 11000 Belgrade, Serbia
| | - Marina Sokovic
- Institute for Biological Research "Siniša Stanković" - National Institute of Republic of Serbia, University of Belgrade, Bulevar despota Stefana 142, 11000 Belgrade, Serbia
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Cristina Caleja
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
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Fernandes FA, Pedrosa MC, Ueda JM, Ferreira E, Rodrigues P, Heleno SA, Carocho M, Prieto MA, Ferreira ICFR, Barros L. Improving the physicochemical properties of a traditional Portuguese cake - "económicos" with chestnut flour. Food Funct 2022; 13:8243-8253. [PMID: 35833660 DOI: 10.1039/d2fo01385a] [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: 11/21/2022]
Abstract
"Económicos" are traditional Portuguese pastry products; although their production is low-cost, their nutritional value is equally low. Since it is a widely consumed product in the Trás-os-Montes region, it is important to add value to it without making significant changes to the traditional recipe. Thus, this work has the main objective to increase the nutritional power of "económicos" through the incorporation of chestnut (Castanea sativa) fruit flour. The influence of the incorporation of 9% of chestnut flour as a new ingredient was analysed in terms of physical parameters (texture, colour, pH, water activity and moisture), nutritional content (according to the official AOAC methodology) and chemical parameters (sugars, fatty acids and organic acids) and the ability to control the microbial load over shelf life (32 days). Overall, the addition of the chestnut flour did not drastically change the appearance of the chemical and physical profiles of the cakes, but resulted in a lighter crumb (L*), slight changes in the texture profile, reduction of fat, and most importantly, introduced healthier flour to this inexpensive cake. Moreover, it did not stimulate the growth of microorganisms (total aerobic mesophiles, coliforms, Bacillus cereus, molds, and yeasts) during the 32 days of storage.
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Affiliation(s)
- Filipa A Fernandes
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253, Bragança, Portugal. .,Grupo de Nutrición y Bromatología, Departamento de Química Analítica y Alimentaria, Facultad de Ciencias de Ourense, Universidad de Vigo-Ourense Campus, E-32004 Ourense, Spain
| | - Mariana C Pedrosa
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253, Bragança, Portugal.
| | - Jonata M Ueda
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253, Bragança, Portugal.
| | - Elisabete Ferreira
- M. Ferreira & Filhas, LDA, Av. Do Sabor, no. 2, Gimonde, 5300-553 Bragança, Portugal
| | - Paula Rodrigues
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253, Bragança, Portugal.
| | - Sandrina A Heleno
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253, Bragança, Portugal.
| | - Márcio Carocho
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253, Bragança, Portugal.
| | - Miguel A Prieto
- Grupo de Nutrición y Bromatología, Departamento de Química Analítica y Alimentaria, Facultad de Ciencias de Ourense, Universidad de Vigo-Ourense Campus, E-32004 Ourense, Spain
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253, Bragança, Portugal.
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253, Bragança, Portugal.
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Ghirro LC, Rezende S, Ribeiro AS, Rodrigues N, Carocho M, Pereira JA, Barros L, Demczuk B, Barreiro MF, Santamaria-Echart A. Pickering Emulsions Stabilized with Curcumin-Based Solid Dispersion Particles as Mayonnaise-like Food Sauce Alternatives. Molecules 2022; 27:molecules27041250. [PMID: 35209037 PMCID: PMC8877447 DOI: 10.3390/molecules27041250] [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] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 01/31/2022] [Accepted: 02/10/2022] [Indexed: 02/04/2023] Open
Abstract
Pickering emulsions, which are emulsions stabilized by colloidal particles, are being increasingly positioned as novel strategies to develop innovative food product solutions. In this context, the present work aims to develop Pickering emulsions stabilized by natural-based curcumin-loaded particles produced by the solid dispersion technique as promising mayonnaise-like food sauce alternatives. Two particle formulations (KC1 and KC2) were produced using k-carrageenan as the matrix material and different curcumin contents, then employed in the preparation of three Pickering emulsion formulations comprising different oil fractions (φ) and particle concentrations (KC1 φ 0.4 (4.7%), KC2 φ 0.4 (4.7%) and KC2 φ 0.6 (4.0%)). The creaming index tests accompanied by the optical microscopy analysis evidenced the good stability of the developed products for the tested period of 28 days. The final products were tested concerning color attributes, pH, oxidative stability, textural, and nutritional composition, and compared with two commercial mayonnaises (traditional and light products). Overall, the produced emulsions were characterized by a bright yellow color (an appealing attribute for consumers), an acidic pH (similar to mayonnaise), and a considerably improved oxidative stability, implying a foreseeable longer shelf life. The sauce KC1 φ 0.4 (4.7%) showed a similar texture to the light commercial mayonnaise, being a promising alternative to conventional sauces, holding a low-fat content and potentially added benefits due to the curcumin and virgin olive oil intrinsic properties.
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Affiliation(s)
- Larissa C. Ghirro
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Braganca, Portugal; (L.C.G.); (S.R.); (N.R.); (M.C.); (J.A.P.); (L.B.)
- Campus Campo Mourão, Universidade Tecnológica Federal do Paraná (UTFPR), P.O. Box 271, Campo Mourao 87301-899, Brazil;
| | - Stephany Rezende
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Braganca, Portugal; (L.C.G.); (S.R.); (N.R.); (M.C.); (J.A.P.); (L.B.)
| | - Andreia S. Ribeiro
- Laboratory of Separation and Reaction Engineering-Laboratory of Catalysis and Materials (LSRE-LCM), Faculdade de Engenharia, Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal;
| | - Nuno Rodrigues
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Braganca, Portugal; (L.C.G.); (S.R.); (N.R.); (M.C.); (J.A.P.); (L.B.)
| | - Márcio Carocho
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Braganca, Portugal; (L.C.G.); (S.R.); (N.R.); (M.C.); (J.A.P.); (L.B.)
| | - José Alberto Pereira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Braganca, Portugal; (L.C.G.); (S.R.); (N.R.); (M.C.); (J.A.P.); (L.B.)
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Braganca, Portugal; (L.C.G.); (S.R.); (N.R.); (M.C.); (J.A.P.); (L.B.)
| | - Bogdan Demczuk
- Campus Campo Mourão, Universidade Tecnológica Federal do Paraná (UTFPR), P.O. Box 271, Campo Mourao 87301-899, Brazil;
| | - Maria-Filomena Barreiro
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Braganca, Portugal; (L.C.G.); (S.R.); (N.R.); (M.C.); (J.A.P.); (L.B.)
- Correspondence: (M.-F.B.); (A.S.-E.)
| | - Arantzazu Santamaria-Echart
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Braganca, Portugal; (L.C.G.); (S.R.); (N.R.); (M.C.); (J.A.P.); (L.B.)
- Correspondence: (M.-F.B.); (A.S.-E.)
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Pedrosa MC, Lima L, Heleno S, Carocho M, Ferreira ICFR, Barros L. Food Metabolites as Tools for Authentication, Processing, and Nutritive Value Assessment. Foods 2021; 10:foods10092213. [PMID: 34574323 PMCID: PMC8465241 DOI: 10.3390/foods10092213] [Citation(s) in RCA: 3] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 09/14/2021] [Accepted: 09/15/2021] [Indexed: 12/25/2022] Open
Abstract
Secondary metabolites are molecules with unlimited applications that have been gaining importance in various industries and studied from many angles. They are mainly used for their bioactive capabilities, but due to the improvement of sensibility in analytical chemistry, they are also used for authentication and as a quality control parameter for foods, further allowing to help avoid food adulteration and food fraud, as well as helping understand the nutritional value of foods. This manuscript covers the examples of secondary metabolites that have been used as qualitative and authentication molecules in foods, from production, through processing and along their shelf-life. Furthermore, perspectives of analytical chemistry and their contribution to metabolite detection and general perspectives of metabolomics are also discussed.
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Pires EDO, Pereira E, Carocho M, Pereira C, Dias MI, Calhelha RC, Ćirić A, Soković M, Garcia CC, Ferreira ICFR, Caleja C, Barros L. Study on the Potential Application of Impatiens balsamina L. Flowers Extract as a Natural Colouring Ingredient in a Pastry Product. Int J Environ Res Public Health 2021; 18:9062. [PMID: 34501651 PMCID: PMC8431334 DOI: 10.3390/ijerph18179062] [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] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Revised: 08/23/2021] [Accepted: 08/25/2021] [Indexed: 01/03/2023]
Abstract
Flowers of the genus Impatiens are classified as edible; however, their inclusion in the human diet is not yet a common practice. Its attractive colours have stirred great interest by the food industry. In this sense, rose (BP) and orange (BO) I. balsamina flowers were nutritionally studied, followed by an in-depth chemical study profile. The non-anthocyanin and anthocyanin profiles of extracts of both flower varieties were also determined by high-performance liquid chromatography coupled to a diode array and mass spectrometry detector (HPLC-DAD-ESI/MS). The results demonstrated that both varieties presented significant amounts of phenolic compounds, having identified nine non-anthocyanin compounds and 14 anthocyanin compounds. BP extract stood out in its bioactive properties (antioxidant and antimicrobial potential) and was selected for incorporation in "bombocas" filling. Its performance as a colouring ingredient was compared with the control formulations (white filling) and with E163 (anthocyanins) colorant. The incorporation of the natural ingredient did not cause changes in the chemical and nutritional composition of the product; and although the colour conferred was lighter than presented by the formulation with E163 (suggesting a more natural aspect), the higher antioxidant activity could meet the expectations of the current high-demand consumer.
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Affiliation(s)
- Eleomar de O. Pires
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (E.d.O.P.J.); (E.P.); (M.C.); (C.P.); (M.I.D.); (R.C.C.); (I.C.F.R.F.)
- Departamento Acadêmico de Alimentos (DAALM), Câmpus Medianeira, Universidade Tecnológica Federal do Paraná (UTFPR), CEP, Medianeira 85884-000, PR, Brazil;
| | - Eliana Pereira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (E.d.O.P.J.); (E.P.); (M.C.); (C.P.); (M.I.D.); (R.C.C.); (I.C.F.R.F.)
| | - Márcio Carocho
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (E.d.O.P.J.); (E.P.); (M.C.); (C.P.); (M.I.D.); (R.C.C.); (I.C.F.R.F.)
| | - Carla Pereira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (E.d.O.P.J.); (E.P.); (M.C.); (C.P.); (M.I.D.); (R.C.C.); (I.C.F.R.F.)
| | - Maria Inês Dias
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (E.d.O.P.J.); (E.P.); (M.C.); (C.P.); (M.I.D.); (R.C.C.); (I.C.F.R.F.)
| | - Ricardo C. Calhelha
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (E.d.O.P.J.); (E.P.); (M.C.); (C.P.); (M.I.D.); (R.C.C.); (I.C.F.R.F.)
| | - Ana Ćirić
- Institute for Biological Research “Siniša Stanković”—National Institute of Republic of Serbia, University of Belgrade, 11000 Belgrade, Serbia; (A.Ć.); (M.S.)
| | - Marina Soković
- Institute for Biological Research “Siniša Stanković”—National Institute of Republic of Serbia, University of Belgrade, 11000 Belgrade, Serbia; (A.Ć.); (M.S.)
| | - Carolina C. Garcia
- Departamento Acadêmico de Alimentos (DAALM), Câmpus Medianeira, Universidade Tecnológica Federal do Paraná (UTFPR), CEP, Medianeira 85884-000, PR, Brazil;
| | - Isabel C. F. R. Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (E.d.O.P.J.); (E.P.); (M.C.); (C.P.); (M.I.D.); (R.C.C.); (I.C.F.R.F.)
| | - Cristina Caleja
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (E.d.O.P.J.); (E.P.); (M.C.); (C.P.); (M.I.D.); (R.C.C.); (I.C.F.R.F.)
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (E.d.O.P.J.); (E.P.); (M.C.); (C.P.); (M.I.D.); (R.C.C.); (I.C.F.R.F.)
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11
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Pires TCSP, Dias MI, Carocho M, Barreira JCM, Santos-Buelga C, Barros L, Ferreira ICFR. Extracts from Vaccinium myrtillus L. fruits as a source of natural colorants: chemical characterization and incorporation in yogurts. Food Funct 2021; 11:3227-3234. [PMID: 32215405 DOI: 10.1039/c9fo02890k] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The food industry is always seeking innovative approaches to maintain consumers' interest and increase their awareness towards the healthiness of diets. Therefore, much interest has been given to natural food additives, namely colourants. In this work, a bilberry extract was primarily characterized in terms of anthocyanin compounds by UPLC-DAD-ESI/MSn, and its colouring capacity was further compared with a synthetic anthocyanin colourant (E163) in different yogurt formulations. The prepared samples were evaluated in different periods (0 and 7 days) for nutritional profile, individual fatty acids, soluble sugars and external colour to determine the effects of each additive. Overall, the major anthocyanin compounds in bilberry were malvidin glycoside and delphinidin glycoside derivatives. With regard to the prepared yogurts, all samples maintained the nutritional profile, individual fatty acids and soluble sugars, independent of storage time. Nonetheless, bilberry extracts showed lower colouring capacity when compared to that of E163, despite the higher stability of bilberry extract throughout the storage time, when compared to that of E163. Furthermore, another advantage of this natural extract is that it has potential bioactive properties that can be conferred to foods, due to their high content of bioactive compounds, such as anthocyanins.
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Affiliation(s)
- Tânia C S P Pires
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal. and Grupo de Investigación en Polifenoles (GIP-USAL), Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno s/n, 37007 Salamanca, España
| | - Maria Inês Dias
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Márcio Carocho
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - João C M Barreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Celestino Santos-Buelga
- Grupo de Investigación en Polifenoles (GIP-USAL), Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno s/n, 37007 Salamanca, España
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
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12
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Cardoso RVC, Carocho M, Fernandes Â, Zied DC, Cobos JDV, González-Paramás AM, Ferreira ICFR, Barros L. Influence of Calcium Silicate on the Chemical Properties of Pleurotus ostreatus var. florida (Jacq.) P. Kumm. J Fungi (Basel) 2020; 6:jof6040299. [PMID: 33228005 PMCID: PMC7712851 DOI: 10.3390/jof6040299] [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] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2020] [Revised: 11/04/2020] [Accepted: 11/16/2020] [Indexed: 01/01/2023] Open
Abstract
Supplementation of mushroom substrates has been linked to a higher resistance against insect pests, although few studies show the impact of this supplementation on the different agronomical parameters of mushrooms or even their chemical composition. In this work, the variation in the biological and chemical composition of oyster mushroom (Pleurotus ostreatus var. florida (Jacq.) P. Kumm) was analysed after varying the substrate supplementation of calcium silicate (0, 0.5, 1, 2, and 4% (w/w%)) during two harvest flushes. Overall, supplementation did not change the weight, the number of fruiting bodies, biological efficiency, yield ratio, and productivity rate of the mushrooms, although the harvest flushes did show significant differences. Furthermore, slight changes were found in the chemical composition with an increase in vitamin D2 and tocopherols for the mushrooms with higher amounts of calcium silicate. Overall, the substrate supplementation did not seem to induce expressive changes or decrease production yields, and can, therefore, continue to be researched as a potential application to fight agronomical pests.
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Affiliation(s)
- Rossana V. C. Cardoso
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (R.V.C.C.); (M.C.); (Â.F.)
- Grupo de Investigación en Polifenoles (GIP), Unidad de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, 37007 Salamanca, Spain;
| | - Márcio Carocho
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (R.V.C.C.); (M.C.); (Â.F.)
| | - Ângela Fernandes
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (R.V.C.C.); (M.C.); (Â.F.)
| | - Diego Cunha Zied
- Faculdade de Ciências Agrárias e Tecnológicas (FCAT), Universidade Estadual Paulista, Campus Dracena, 17900-000 Dracena, Brazil;
| | - Juan Diego Valenzuela Cobos
- Unidad Profesional Interdisciplinaria de Biotecnología (UPIBI), Instituto Politécnico Nacional, 07340 Ciudad de México CP, Mexico;
| | - Ana M. González-Paramás
- Grupo de Investigación en Polifenoles (GIP), Unidad de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, 37007 Salamanca, Spain;
| | - Isabel C. F. R. Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (R.V.C.C.); (M.C.); (Â.F.)
- Correspondence: (I.C.F.R.F.); (L.B.)
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (R.V.C.C.); (M.C.); (Â.F.)
- Correspondence: (I.C.F.R.F.); (L.B.)
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Roriz CL, Heleno SA, Carocho M, Rodrigues P, Pinela J, Dias MI, Fernandes IP, Barreiro MF, Morales P, Barros L, Ferreira ICFR. Betacyanins from Gomphrena globosa L. flowers: Incorporation in cookies as natural colouring agents. Food Chem 2020; 329:127178. [PMID: 32502746 DOI: 10.1016/j.foodchem.2020.127178] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2020] [Revised: 05/22/2020] [Accepted: 05/27/2020] [Indexed: 01/31/2023]
Abstract
A betacyanin rich extract was obtained from the flowers of Gomphrena globosa L. by ultrasound-assisted extraction and dried either by lyophilization or spray-drying, was tested as a natural colourant in cookies and compared to a commercial colourant. The extracts were characterized in terms of betacyanin content and antioxidant potential. The effects of the colourants incorporation in the cookies were assessed through proximate composition, soluble sugars, fatty acids, color, texture and microbial load, over a shelf life of 30 days. Considering all the assays and analyzing the results through a 2-way analysis of variance, the cookies incorporated with spray-dried colourant showed the most intense pink coloration while cookies incorporated with lyophilized extract lost less color intensity over time. Thus, betacyanin extracts have potential as pink natural alternatives to synthetic colourants in the food industry.
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Affiliation(s)
- Custódio Lobo Roriz
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Dpto. Nutrición y Ciencia de los Alimentos. Facultad de Farmacia, Universidad Complutense de Madrid (UCM), Madrid, Spain
| | - Sandrina A Heleno
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Márcio Carocho
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Paula Rodrigues
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - José Pinela
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Maria Inês Dias
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Isabel P Fernandes
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Maria Filomena Barreiro
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Patricia Morales
- Dpto. Nutrición y Ciencia de los Alimentos. Facultad de Farmacia, Universidad Complutense de Madrid (UCM), Madrid, Spain
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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Carocho M, Morales P, Ciudad-Mulero M, Fernández-Ruiz V, Ferreira E, Heleno S, Rodrigues P, Barros L, Ferreira ICFR. Comparison of different bread types: Chemical and physical parameters. Food Chem 2019; 310:125954. [PMID: 31841942 DOI: 10.1016/j.foodchem.2019.125954] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [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: 06/13/2019] [Revised: 11/24/2019] [Accepted: 11/24/2019] [Indexed: 01/02/2023]
Abstract
In this work, the chemical and physical profile of 5 different bread types (Multicereal bread, Bavaria wheat bread, Wholemeal bread, Rye and Oat bread) were analysed in depth, namely the nutritional profile, individual fatty acids and soluble sugars through GC-FID and HPLC-RI, respectively, as well as the mineral profile, including micro and macroelements. Furthermore, a texture profile analysis was carried out in addition to the measurement of the crust colour. Each bread type showed a distinct profile, with Wholemeal and Bavaria having the lowest calories, and Oat the highest. Multicereal showed the highest amount of unsaturated fatty acids, while Wholemeal and Rye scored the least sodium amounts. The hardest bread was Rye and the easiest to chew were Oat and Bavaria breads. The latter was also the one with the darkest crumb of all the analysed breads. This work shows that bread can be baked to meet the needs and particularities of various kinds of diets.
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Affiliation(s)
- Márcio Carocho
- Centro de Investigação de Montanha, (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Patricia Morales
- Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Plaza Ramón y Cajal, s/n, 28040 Madrid, Spain
| | - María Ciudad-Mulero
- Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Plaza Ramón y Cajal, s/n, 28040 Madrid, Spain
| | - Virginia Fernández-Ruiz
- Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Plaza Ramón y Cajal, s/n, 28040 Madrid, Spain
| | - Elisabete Ferreira
- M. Ferreira & Filhas, LDA, Av. Do Sabor, n° 2, Gimonde, 5300-553 Bragança, Portugal
| | - Sandrina Heleno
- Centro de Investigação de Montanha, (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Paula Rodrigues
- Centro de Investigação de Montanha, (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha, (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha, (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
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Serra-Majem L, Raposo A, Aranceta-Bartrina J, Varela-Moreiras G, Logue C, Laviada H, Socolovsky S, Pérez-Rodrigo C, Aldrete-Velasco JA, Meneses Sierra E, López-García R, Ortiz-Andrellucchi A, Gómez-Candela C, Abreu R, Alexanderson E, Álvarez-Álvarez RJ, Álvarez Falcón AL, Anadón A, Bellisle F, Beristain-Navarrete IA, Blasco Redondo R, Bochicchio T, Camolas J, Cardini FG, Carocho M, Costa MDC, Drewnowski A, Durán S, Faundes V, Fernández-Condori R, García-Luna PP, Garnica JC, González-Gross M, La Vecchia C, Leis R, López-Sobaler AM, Madero MA, Marcos A, Mariscal Ramírez LA, Martyn DM, Mistura L, Moreno Rojas R, Moreno Villares JM, Niño-Cruz JA, Oliveira MBPP, Palacios Gil-Antuñano N, Pérez-Castells L, Ribas-Barba L, Rincón Pedrero R, Riobó P, Rivera Medina J, Tinoco de Faria C, Valdés-Ramos R, Vasco E, Wac SN, Wakida G, Wanden-Berghe C, Xóchihua Díaz L, Zúñiga-Guajardo S, Pyrogianni V, Cunha Velho de Sousa S. Ibero⁻American Consensus on Low- and No-Calorie Sweeteners: Safety, Nutritional Aspects and Benefits in Food and Beverages. Nutrients 2018; 10:E818. [PMID: 29941818 PMCID: PMC6073242 DOI: 10.3390/nu10070818] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [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: 05/03/2018] [Revised: 06/07/2018] [Accepted: 06/20/2018] [Indexed: 02/07/2023] Open
Abstract
International scientific experts in food, nutrition, dietetics, endocrinology, physical activity, paediatrics, nursing, toxicology and public health met in Lisbon on 2⁻4 July 2017 to develop a Consensus on the use of low- and no-calorie sweeteners (LNCS) as substitutes for sugars and other caloric sweeteners. LNCS are food additives that are broadly used as sugar substitutes to sweeten foods and beverages with the addition of fewer or no calories. They are also used in medicines, health-care products, such as toothpaste, and food supplements. The goal of this Consensus was to provide a useful, evidence-based, point of reference to assist in efforts to reduce free sugars consumption in line with current international public health recommendations. Participating experts in the Lisbon Consensus analysed and evaluated the evidence in relation to the role of LNCS in food safety, their regulation and the nutritional and dietary aspects of their use in foods and beverages. The conclusions of this Consensus were: (1) LNCS are some of the most extensively evaluated dietary constituents, and their safety has been reviewed and confirmed by regulatory bodies globally including the World Health Organisation, the US Food and Drug Administration and the European Food Safety Authority; (2) Consumer education, which is based on the most robust scientific evidence and regulatory processes, on the use of products containing LNCS should be strengthened in a comprehensive and objective way; (3) The use of LNCS in weight reduction programmes that involve replacing caloric sweeteners with LNCS in the context of structured diet plans may favour sustainable weight reduction. Furthermore, their use in diabetes management programmes may contribute to a better glycaemic control in patients, albeit with modest results. LNCS also provide dental health benefits when used in place of free sugars; (4) It is proposed that foods and beverages with LNCS could be included in dietary guidelines as alternative options to products sweetened with free sugars; (5) Continued education of health professionals is required, since they are a key source of information on issues related to food and health for both the general population and patients. With this in mind, the publication of position statements and consensus documents in the academic literature are extremely desirable.
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Affiliation(s)
- Lluis Serra-Majem
- Institute of Biomedical and Health Sciences (IUIBS), University of Las Palmas de Gran Canaria (ULPGC), Las Palmas de Gran Canaria 35016, Spain.
- Spanish Academy of Nutrition and Food Sciences (AEN), Barcelona 08029, Spain.
- Nutrition Research Foundation (FIN), University of Barcelona Science Park, Barcelona 08028, Spain.
- CIBER Fisiopatología de la Obesidad y Nutrición (CIBER OBN), Instituto de Salud Carlos III, Madrid 28029, Spain.
| | - António Raposo
- Research Center for Biosciences and Health Technologies-CBIOS, Universidade Lusófona de Humanidades e Tecnologias, Lisboa 1749-024, Portugal.
| | - Javier Aranceta-Bartrina
- Spanish Academy of Nutrition and Food Sciences (AEN), Barcelona 08029, Spain.
- CIBER Fisiopatología de la Obesidad y Nutrición (CIBER OBN), Instituto de Salud Carlos III, Madrid 28029, Spain.
- Spanish Society of Community Nutrition (SENC), Barcelona 08029, Spain.
- Department of Physiology, University of the Basque Country (UPV/EHU), Leioa (Bizkaia) 48940, Spain.
| | - Gregorio Varela-Moreiras
- Spanish Academy of Nutrition and Food Sciences (AEN), Barcelona 08029, Spain.
- Spanish Nutrition Foundation (FEN), Madrid 28010, Spain.
- Department of Pharmaceutical & Health Sciences, School of Pharmacy, CEU San Pablo University, Boadilla del Monte (Madrid) 28668, Spain.
| | - Caomhan Logue
- Nutritional Innovation Centre for Food & Health (NICHE), School of Biomedical Sciences, Ulster University, Coleraines BT52 1SA, UK.
| | - Hugo Laviada
- Research Department of Metabolism and Nutrition, Medical School, Marist University of Merida, Mérida Yucatan 97300, Mexico.
| | - Susana Socolovsky
- Argentine Association of Food Technologists, Buenos Aires 1088, Argentina.
| | - Carmen Pérez-Rodrigo
- Spanish Academy of Nutrition and Food Sciences (AEN), Barcelona 08029, Spain.
- Spanish Society of Community Nutrition (SENC), Barcelona 08029, Spain.
- Department of Physiology, University of the Basque Country (UPV/EHU), Leioa (Bizkaia) 48940, Spain.
| | | | - Eduardo Meneses Sierra
- Mexican College of Internal Medicine, Mexico City 03910, Mexico.
- Hospital General de Especialidades del ISSSTE, Saltillo, Coahuila 25020, Mexico.
| | | | - Adriana Ortiz-Andrellucchi
- Institute of Biomedical and Health Sciences (IUIBS), University of Las Palmas de Gran Canaria (ULPGC), Las Palmas de Gran Canaria 35016, Spain.
- CIBER Fisiopatología de la Obesidad y Nutrición (CIBER OBN), Instituto de Salud Carlos III, Madrid 28029, Spain.
| | - Carmen Gómez-Candela
- Clinical Nutrition Department, La Paz University Hospital, Madrid 28046, Spain.
- Hospital La Paz Health Research Institute - IdiPAZ, Autonomous University of Madrid, Madrid 28046, Spain.
| | | | - Erick Alexanderson
- Nuclear Cardiology Department, Instituto Nacional de Cardiología "Ignacio Chávez, Tlalpan, Ciudad de Mexico 14080, Mexico.
- Phisiology Department, National Autonomous University of Mexico, Coyoacán, Ciudad de México 04510, Mexico.
- Mexican Society of Cardiology, México City 14080, Mexico.
| | | | - Ana Luisa Álvarez Falcón
- Institute of Biomedical and Health Sciences (IUIBS), University of Las Palmas de Gran Canaria (ULPGC), Las Palmas de Gran Canaria 35016, Spain.
- Dr. Negrin University Hospital of Gran Canaria, Las Palmas de Gran Canaria 35010, Spain.
| | - Arturo Anadón
- Department of Pharmacology and Toxicology, Faculty of Veterinary Medicine, Complutense University of Madrid, Madrid 28040, Spain.
| | - France Bellisle
- Nutritional Epidemiology Unit, University of Paris 13, Bobigny 93017, France.
| | | | - Raquel Blasco Redondo
- Regional Center for Sports Medicine of the Junta de Castilla y León, Valladolid 47011, Spain.
| | - Tommaso Bochicchio
- Facultad Mexicana de Medicina, La Salle University, Mexico 14000, D. F., Mexico.
- Mexican Transplant Institute, Cuernavaca, Morelos 62448, Mexico.
| | - José Camolas
- Serviço de Endocrinologia, Hospital de Santa Maria⁻CHLN, Lisboa 1649-035, Portugal.
| | - Fernando G Cardini
- Argentine Quality Institute-Instituto Argentino para la Calidad (IAPC), Ciudad Autónoma de Buenos Aires 1406, Argentina.
| | - Márcio Carocho
- Mountain Research Centre (CIMO), Polytechnic Institute of Bragança, Campus de Santa Apolónia, Bragança 5300-253, Portugal.
| | - Maria do Céu Costa
- ASAE-Autoridade de Segurança Alimentar e Económica, CBIOS/ECTS-The Biosciences Research Center and NICiTeS/ERISA⁻Núcleo de Investigação em Ciências e Tecnologias da Saúde, Grupo Lusófona, Lisboa 1749-024, Portugal.
| | - Adam Drewnowski
- Center for Public Health Nutrition, University of Washington-Center for Obesity Research, Seattle, WA 98195, USA.
| | - Samuel Durán
- Chilean College of Nutritionists, Universidad San Sebastian, Santiago 7500000, Chile.
| | - Víctor Faundes
- Nutrition and Food Technology Institute, University of Chile, Santiago 7830490, Chile.
| | | | - Pedro P García-Luna
- Andalusian Society of Endocrinology, Diabetes and Nutrition, Department of Endocrinology and Nutrition, Virgen del Rocio Hospital, Sevilla 41013, Spain.
| | | | - Marcela González-Gross
- CIBER Fisiopatología de la Obesidad y Nutrición (CIBER OBN), Instituto de Salud Carlos III, Madrid 28029, Spain.
- ImFINE Research Group, Department of Health and Human Performance, Faculty of Physical Activity and Sport Science-INEF, Universidad Politécnica de Madrid, Madrid 28040, Spain.
| | - Carlo La Vecchia
- Department of Clinical Sciences and Community Health, Università degli Studi di Milano, Milano 20133, Italy.
| | - Rosaura Leis
- CIBER Fisiopatología de la Obesidad y Nutrición (CIBER OBN), Instituto de Salud Carlos III, Madrid 28029, Spain.
- School of Medicine and Dentistry, University of Santiago de Compostela, Santiago de Compostela 15782, Spain.
- Gastroenterology, Hepatology and Paediatric Nutrition Unit of the Santiago Clinical University Hospital, Santiago de Compostela 15706, Spain.
| | - Ana María López-Sobaler
- Department of Nutrition and Food Science, School of Pharmacy, Complutense University of Madrid (UCM), Madrid 28040, Spain.
| | | | - Ascensión Marcos
- Spanish Federation of Nutrition, Food and Dietetics Societies, Madrid 28918, Spain.
- Institute of Food Science, Technology and Nutrition (ICTAN); Spanish National Research Council (CSIC), Madrid 28040, Spain.
| | | | - Danika M Martyn
- Intertek, HERS, Cody Technology Park, Farnborough GU14 0LX, UK.
| | - Lorenza Mistura
- Council for Agricultural Research and Economics, Research Centre for Food and Nutrition, Rome 00178, Italy.
| | - Rafael Moreno Rojas
- Department of Food Science and Technology, University of Cordoba, Cordoba 14071, Spain.
| | | | - José Antonio Niño-Cruz
- Mexican Nephrological Research Institute, Mexico City 14080, Mexico.
- Departamento de Nefrología y Metabolismo Mineral, Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán, Tlalpan-Ciudad de México 14080, Mexico.
| | | | - Nieves Palacios Gil-Antuñano
- Department of Medicine, Endocrinology and Nutrition, Sport Medicine Center, AEPSAD, High Sports Council, Madrid 28040, Spain.
| | | | - Lourdes Ribas-Barba
- Nutrition Research Foundation (FIN), University of Barcelona Science Park, Barcelona 08028, Spain.
- CIBER Fisiopatología de la Obesidad y Nutrición (CIBER OBN), Instituto de Salud Carlos III, Madrid 28029, Spain.
| | - Rodolfo Rincón Pedrero
- Departamento de Educación Médica, Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán, Tlalpan-Ciudad de México 14080, Mexico.
| | - Pilar Riobó
- Endocrinology and Nutrition Department, Fundación Jiménez Díaz Hospital, IDC Salud, Madrid 28040, Spain.
- Facultad de Medicina, Universidad Autónoma de Madrid, Ciudad Universitaria de Cantoblanco, Madrid 28049, Spain.
| | - Juan Rivera Medina
- Servicio de Gastroenterología, Hepatología y Nutrición del Instituto Nacional de Salud del Niño, Lima 15083, Peru.
- Departamento de Pediatría, Universidad Nacional Mayor de San Marcos, Lima 15083, Peru.
| | - Catarina Tinoco de Faria
- Institute of Biomedical and Health Sciences (IUIBS), University of Las Palmas de Gran Canaria (ULPGC), Las Palmas de Gran Canaria 35016, Spain.
| | - Roxana Valdés-Ramos
- Faculty of Medicine, Autonomous University of the State of Mexico, Toluca 50180, Mexico.
| | - Elsa Vasco
- Instituto Nacional de Saúde Doutor Ricardo Jorge, Lisboa 1649-016, Portugal.
| | - Sandra N Wac
- Nutrition and Public Health Working Group, Argentine Nutrition Society, La Plata, Buenos Aires 1900, Argentina.
| | | | - Carmina Wanden-Berghe
- Scientific and Educational Committee, Spanish Society of Parenteral and Enteral Nutrition (SENPE), Barcelona 08017, Spain.
| | - Luis Xóchihua Díaz
- Instituto Nacional de Pediatria, Sociedad Mexicana de Pediatria, Insurgentes Cuicuilco, Ciudad de México 04530, Mexico.
| | - Sergio Zúñiga-Guajardo
- Mexican Diabetes Federation, Mexico. Facultad de Medicina y Hospital Universitario de la Universidad Autónoma de Nuevo León, Monterrey 64630, Mexico.
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Carocho M, Morales P, Ferreira IC. Antioxidants: Reviewing the chemistry, food applications, legislation and role as preservatives. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2017.11.008] [Citation(s) in RCA: 100] [Impact Index Per Article: 16.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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Heleno SA, Rudke AR, Calhelha RC, Carocho M, Barros L, Gonçalves OH, Barreiro MF, Ferreira ICFR. Development of dairy beverages functionalized with pure ergosterol and mycosterol extracts: an alternative to phytosterol-based beverages. Food Funct 2017; 8:103-110. [DOI: 10.1039/c6fo01600f] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
In the present work, Agaricus bisporus extracts obtained by ultrasound-assisted extraction (UAE), and ergosterol, were incorporated into dairy beverages at concentrations mimicking commercial phytosterol-added yogurts, to work as alternatives.
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Affiliation(s)
- Sandrina A. Heleno
- Mountain Research Centre (CIMO)
- ESA
- Polytechnic Institute of Bragança
- Portugal
- Laboratory of Separation and Reaction Engineering – Laboratory of Catalysis and Materials (LSRE-LCM)
| | - Adenilson R. Rudke
- Mountain Research Centre (CIMO)
- ESA
- Polytechnic Institute of Bragança
- Portugal
- Laboratory of Separation and Reaction Engineering – Laboratory of Catalysis and Materials (LSRE-LCM)
| | | | - Márcio Carocho
- Mountain Research Centre (CIMO)
- ESA
- Polytechnic Institute of Bragança
- Portugal
- Laboratory of Separation and Reaction Engineering – Laboratory of Catalysis and Materials (LSRE-LCM)
| | - Lillian Barros
- Mountain Research Centre (CIMO)
- ESA
- Polytechnic Institute of Bragança
- Portugal
- Laboratory of Separation and Reaction Engineering – Laboratory of Catalysis and Materials (LSRE-LCM)
| | - Odinei H. Gonçalves
- Post-Graduation Program of Food Technology (PPGTA)
- Federal University of Technology – Paraná – UTFPR
- Campus Campo Mourão
- Brasil
| | - Maria Filomena Barreiro
- Laboratory of Separation and Reaction Engineering – Laboratory of Catalysis and Materials (LSRE-LCM)
- Polytechnic Institute of Bragança
- Portugal
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Carocho M, Barros L, Calhelha RC, Ćirić A, Soković M, Santos-Buelga C, Morales P, Ferreira ICFR. Melissa officinalis L. decoctions as functional beverages: a bioactive approach and chemical characterization. Food Funct 2016; 6:2240-8. [PMID: 26075899 DOI: 10.1039/c5fo00309a] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Abstract
Lemon balm (Melissa officinalis L.) is a member of the Lamiaceae family with a long story of human consumption. It has been consumed for decades, directly in food and as a decoction or an infusion for its medicinal purposes. In this manuscript, a detailed chemical characterization of the decoction of this plant is described, encompassing antimicrobial, antioxidant and antitumor activities. Rosmarinic acid and lithospermic acid A were the most abundant phenolic compounds. Quinic acid, fructose, glucose and γ-tocopherol were the most abundant within their groups of molecules. M. officinalis decoctions were active against a wide range of microorganisms, Pseudomonas aeruginosa and Salmonella typhimurium, and Penicillium funiculosum being the most sensitive bacteria and fungi, respectively. The growth inhibition of different human tumor cell lines (mainly MCF-7 and HepG2) was also observed, as also high free radical scavenging activity and reducing power. This manuscript highlights some beneficial effects of these functional beverages.
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Affiliation(s)
- Márcio Carocho
- Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5301-855, Bragança, Portugal.
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Carocho M, Barreira JCM, Antonio AL, Bento A, Morales P, Ferreira ICFR. The incorporation of plant materials in “Serra da Estrela” cheese improves antioxidant activity without changing the fatty acid profile and visual appearance. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500018] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Márcio Carocho
- Mountain Research Center (CIMO); ESA; Polytechnic Institute of Bragança; Bragança Portugal
- Department of Bromatology II; Faculty of Pharmacy; Complutense University of Madrid; Madrid Spain
| | - João C. M. Barreira
- Mountain Research Center (CIMO); ESA; Polytechnic Institute of Bragança; Bragança Portugal
- REQUIMTE/Department of Chemical Sciences; Faculty of Pharmacy; University of Oporto; Oporto Portugal
| | - Amilcar L. Antonio
- Mountain Research Center (CIMO); ESA; Polytechnic Institute of Bragança; Bragança Portugal
| | - Albino Bento
- Mountain Research Center (CIMO); ESA; Polytechnic Institute of Bragança; Bragança Portugal
| | - Patricia Morales
- Department of Bromatology II; Faculty of Pharmacy; Complutense University of Madrid; Madrid Spain
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Carocho M, Barreiro MF, Morales P, Ferreira ICFR. Adding Molecules to Food, Pros and Cons: A Review on Synthetic and Natural Food Additives. Compr Rev Food Sci Food Saf 2014; 13:377-399. [PMID: 33412697 DOI: 10.1111/1541-4337.12065] [Citation(s) in RCA: 365] [Impact Index Per Article: 36.5] [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: 10/28/2013] [Accepted: 02/08/2014] [Indexed: 12/19/2022]
Abstract
The pressing issue to feed the increasing world population has created a demand to enhance food production, which has to be cheaper, but at the same time must meet high quality standards. Taste, appearance, texture, and microbiological safety are required to be preserved within a foodstuff for the longest period of time. Although considerable improvements have been achieved in terms of food additives, some are still enveloped in controversy. The lack of uniformity in worldwide laws regarding additives, along with conflicting results of many studies help foster this controversy. In this report, the most important preservatives, nutritional additives, coloring, flavoring, texturizing, and miscellaneous agents are analyzed in terms of safety and toxicity. Natural additives and extracts, which are gaining interest due to changes in consumer habits are also evaluated in terms of their benefits to health and combined effects. Technologies, like edible coatings and films, which have helped overcome some drawbacks of additives, but still pose some disadvantages, are briefly addressed. Future trends like nanoencapsulation and the development of "smart" additives and packages, specific vaccines for intolerance to additives, use of fungi to produce additives, and DNA recombinant technologies are summarized.
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Affiliation(s)
- Márcio Carocho
- Mountain Research Center (CIMO) ESA, Polytechnic Inst. of Bragança, Campus de Santa Apolónia, Apartado 1172, 5301-855 Bragança, Portugal.,Dept. of Nutrition and Bromatology II, Faculty of Pharmacy, Complutense Univ. of Madrid, Pza Ramón y Cajal, s/n, E-28040 Madrid, Spain
| | - Maria Filomena Barreiro
- Laboratory of Separation and Reaction Engineering (LSRE), Associate Laboratory LSRE/LCM, Polytechnic Inst. of Bragança, Campus Santa Apolónia Apartado 1134, 5301-857 Bragança, Portugal
| | - Patricia Morales
- Dept. of Nutrition and Bromatology II, Faculty of Pharmacy, Complutense Univ. of Madrid, Pza Ramón y Cajal s/n, E-28040 Madrid s/n, E-28040 Madrid, Spain
| | - Isabel C F R Ferreira
- Mountain Research Center (CIMO) ESA, Polytechnic Inst. of Bragança, Campus de Santa Apolónia, Apartado 1172, 5301-855 Bragança, Portugal
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Carocho M, Ferreira ICFR. The role of phenolic compounds in the fight against cancer--a review. Anticancer Agents Med Chem 2014; 13:1236-58. [PMID: 23796249 DOI: 10.2174/18715206113139990301] [Citation(s) in RCA: 151] [Impact Index Per Article: 15.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2012] [Revised: 02/02/2013] [Accepted: 06/09/2013] [Indexed: 11/22/2022]
Abstract
Cancer is a worldwide scourge; it's the leading cause of death in developed countries and is increasing in developing countries. Mankind has been trying with effort to find better and cheaper treatments with fewer side effects, to reduce the incidence of the disease and its consequent mortality. For many years, phenolic compounds have been intensely studied for their antitumor, proapoptotic and antiangiogenic effects. In recent years, the usage of these compounds has increased considerably. This manuscript intends to structurally characterize the different phenolic compounds (flavonoids, hydroxycinnamates, hydroxybenzoates, coumarins, xanthones, chalcones, stilbenes, lignins and lignans) and their metabolic pathways as well as review the most important results regarding these compounds and their derivatives in cancer treatment and prevention both in tumor cell lines in vitro, in murine models in vivo and finally some results regarding human trials.
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Affiliation(s)
- Márcio Carocho
- Mountain Research Center (ESA), Polytechnic Institute of Braganca, Apartado 1172, 5301-855 Braganca, Portugal
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Carocho M, Barreira JCM, Bento A, Morales P, Ferreira ICFR. Chestnut flowers as functionalizing agents to enhance the antioxidant properties of highly appreciated traditional pastry. Food Funct 2014; 5:2989-95. [DOI: 10.1039/c4fo00552j] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This paper reports the antioxidant capacity of traditional cakes supplemented with chestnut flowers and decoctions of these flowers, during 0, 15 and 30 days of storage.
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Affiliation(s)
- Márcio Carocho
- Mountain Research Center (CIMO)
- ESA
- Polytechnic Institute of Bragança
- Portugal
- Department of Bromatology II
| | - João C. M. Barreira
- Mountain Research Center (CIMO)
- ESA
- Polytechnic Institute of Bragança
- Portugal
- REQUIMTE/Department of Chemical Sciences
| | - Albino Bento
- Mountain Research Center (CIMO)
- ESA
- Polytechnic Institute of Bragança
- Portugal
| | - Patricia Morales
- Department of Bromatology II
- Faculty of Pharmacy
- Complutense University of Madrid
- Spain
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Carocho M, Antonio AL, Barreira JCM, Rafalski A, Bento A, Ferreira ICFR. Validation of Gamma and Electron Beam Irradiation as Alternative Conservation Technology for European Chestnuts. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1186-5] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Carocho M, Barros L, Antonio AL, Barreira JCM, Bento A, Kaluska I, Ferreira ICFR. Analysis of organic acids in electron beam irradiated chestnuts (Castanea sativa Mill.): Effects of radiation dose and storage time. Food Chem Toxicol 2013; 55:348-52. [PMID: 23376134 DOI: 10.1016/j.fct.2013.01.031] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2012] [Revised: 01/21/2013] [Accepted: 01/22/2013] [Indexed: 10/27/2022]
Abstract
Since 2010, methyl bromide, a widely used fumigant was banned from the European Union under the Montreal Protocol guidelines, due to its deleterious effects on health and risk to the environment. Since then, many alternatives for chestnut conservation have been studied (hot water dip treatment being the most common), among them, electron beam irradiation has been proposed as being a safe, clean and cheap alternative. Herein, the effects of this radiation at different doses up to 6kGy and over storage up to 60days in the amounts and profile of nutritionally important organic acids were evaluated. Chestnuts contained important organic acids with quinic and citric acids as main compounds. Storage time, which is traditionally well accepted by consumers, caused a slight decrease on quinic (13-9mg/g), ascorbic (1.2-0.8mg/g), malic (5-4mg/g), fumaric (0.4-0.3mg/g) and total organic (33-26mg/g) acids content. Otherwise, irradiation dose did not cause appreciable changes, either individually or in total (28-27mg/g) organic acid contents. Electron beam irradiation might constitute a valuable alternative for chestnut conservation.
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Affiliation(s)
- Márcio Carocho
- CIMO/Escola Superior Agrária, Instituto Politécnico de Bragança, Apartado 1172, 5301-855 Bragança, Portugal
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Antonio AL, Carocho M, Bento A, Quintana B, Luisa Botelho M, Ferreira IC. Effects of gamma radiation on the biological, physico-chemical, nutritional and antioxidant parameters of chestnuts – A review. Food Chem Toxicol 2012; 50:3234-42. [DOI: 10.1016/j.fct.2012.06.024] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2012] [Revised: 06/14/2012] [Accepted: 06/15/2012] [Indexed: 11/25/2022]
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Carocho M, Barreira JCM, Antonio AL, Bento A, Kaluska I, Ferreira ICFR. Effects of electron-beam radiation on nutritional parameters of Portuguese chestnuts (Castanea sativa Mill.). J Agric Food Chem 2012; 60:7754-7760. [PMID: 22809396 DOI: 10.1021/jf302230t] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Chestnuts are a widely consumed fruit around the world, with Portugal being the fourth biggest producer in Europe. Storage of these nuts is an important step during processing, and the most widely used fumigant was banned in the European Union under the Montreal Protocol because of its toxicity. Recently, radiation has been introduced as a cheap and clean conservation method. Previous studies of our research group proved that γ radiation had no negative effect on the nutritional value of chestnuts; in fact, storage time had a much bigger influence on the chestnut quality. In the present study, we report the effect of a less ionizing radiation, electron beam, with doses of 0, 0.5, 1, 3, and 6 kGy in the nutritional value of chestnuts (ash, energy, fatty acids, sugars, and tocopherols), previously stored at 4 °C for 0, 30, and 60 days. The storage time seemed to reduce fat and energetic values but reported a tendency for higher values of dry matter. With regard to fatty acids, there was a higher detected quantity of C20:2 in non-irradiated samples and four fatty acids were only detected in trace quantities (C6:0, C8:0, C10:0, and C12:0). γ-Tocopherol decreased during storage time but did not alter its quantity for all of the radiation doses (as like α-, β-, and δ-tocopherol); in fact, these compounds were present in higher concentrations in the irradiated samples. Sucrose and total sugars were lower in non-irradiated samples, and raffinose was only detected in irradiated samples. Electron-beam irradiation seems to be a suitable methodology, because the effects on chemical and nutritional composition are very low, while storage time seems to be quite important in chestnut deterioration.
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Affiliation(s)
- Márcio Carocho
- CIMO/Escola Superior Agrária, Instituto Politécnico de Bragança, Apartado 1172, 5301-855 Bragança, Portugal
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