Browsing by Author "Augusto, Helga"
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- From waste to wellness: sardine by-products as rich sources of bioactive ingredientsPublication . Machado, Manuela; Costa, Eduardo; Augusto, Helga; Cação, Ana; Pintado, Manuela E.The sustainable utilization of sardine by-products represents a valuable contribution to addressing global challenges in waste management and health nutrition. Sardine byproducts, typically discarded or utilized as low-value inputs in animal feed and fertilizer, have demonstrated potential as a source of bioactive ingredients. This study highlights the composition and bioactive properties of sardine protein hydrolysates, derived through enzymatic hydrolysis, emphasizing their nutritional quality and biological potential. Sardine protein hydrolysates exhibit diverse molecular weight ratios and amino acid compositions that are pivotal for fulfilling established health claims. The bioactivity of these hydrolysates was assessed across various parameters, including cytotoxicity, cellular antioxidant activity, lipolysis, and immunomodulation. At a concentration of 5 mg/mL, sardine hydrolysates were found to increase intracellular reactive oxygen species (iROS) production under basal conditions, while enhancing antioxidant activity in stimulated cells. Furthermore, they modulated adipocyte metabolism by reducing lipid accumulation, decreasing leptin secretion, and increasing adiponectin secretion, demonstrating potential for metabolic health applications. The immunomodulatory effects of sardine hydrolysates were particularly noteworthy. In lipopolysaccharide (LPS)-stimulated gut cells, these hydrolysates effectively reduce pro-inflammatory cytokine secretion while increasing TNF-a levels under basal conditions. Such properties underline their potential role in managing inflammation-related conditions. Additionally, the mineral content of sardine by-products, particularly sodium, potassium, and phosphorus, aligns with European Food Safety Authority (EFSA) requirements for health claims. This positions sardine hydrolysates as a sustainable and nutritionally rich source of bioactive compounds that could be integrated into functional foods or nutraceutical formulations. In conclusion, the findings underscore the potential of sardine by-products as sustainable, high-value bioactive ingredients that contribute to nutrition and health while addressing environmental concerns associated with fishery by-product waste.
- Valorizing sardine by-products: sustainable functional canned tuna through protein hydrolysatesPublication . Machado, Manuela; Cunha, Sara; Augusto, Helga; Cação, Ana; Pintado, ManuelaThe development of novel functional foods is critical to addressing current consumer demands for health-promoting, sustainable products. This study explores the incorporation of sardine protein hydrolysates into the canned tuna sauce (tomato sauce), aiming to enhance its nutritional profile and functional properties while utilizing underexploited fishery by-products. Sardine protein hydrolysates were selected due to their rich nutritional composition, including 45.8 g/100 g protein, 30.3 g/100 g fat, and significant levels of essential minerals such as phosphorus (577.9 mg/100 g), calcium (284.6 mg/100 g), and potassium (757.9 mg/100 g). These components contribute to the bioactivity and functional benefits of the product. Technological assessments of sardine protein hydrolysates demonstrated their potential for integration into food systems, with noted emulsifying capacity (30%) and oil retention properties (12%). These attributes were leveraged to develop a stable, nutrient-rich sauce for canned tuna, ensuring compatibility with conventional production processes. The functional benefits of the resulting product were evaluated, emphasizing its enriched protein content, enhanced mineral profile, and bioactive properties. The incorporation of sardine protein hydrolysates was shown to support key health claims, including potential contributions to bone health, cardiovascular wellness, and metabolic regulation.