Browsing by Author "Azevedo, Miguel"
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- Clean label antimicrobial strategies for fungal spoilage of pastry fillingsPublication . Carvalho, Teresa Bento de; Silva, Beatriz Nunes; Azevedo, Miguel; Silva, Beatriz; Teixeira, PaulaIntroduction: Fungal spoilage is a key concern for the food industry, leading to hefty economic losses Consequently, the food waste that follows is also a grave matter not only due to its social or humanitarian aspect but also its environmental impact. Objectives: The aim of this study was to assess the antifungal activity of commercial clean label alternatives to potassium sorbate against moulds isolated from a pastry filling. Methodology: Isolation of fungi from a contaminated product used in antimicrobial activity tests of clean label preservatives. Results and discussion: Fungal growth was not completely inhibited at the concentrations recommended by the manufacturers. The antimicrobial agents are still effective and, therefore, a promising alternative to traditional chemical preservatives for the pastry industry. Conclusions: In this context, the clean label movement is trending to offer natural spoilage control strategies while having their organoleptic characteristics and, most importantly, safety in sight. Future research into the application of these antimicrobial compounds in pastry fillings is an important step to guarantee their efficacy and application in the industry.
- Modification of carob powder (Ceratonia siliqua L.) for by-product valorisation in the food industriesPublication . Vilas-Boas, Ana M.; Brassesco, María Emilia; Brandão, Teresa R. S.; Azevedo, Miguel; Silva, Cristina L. M.; Pintado, Manuela E.Carob fruit originates from the carob tree, is a leguminous evergreen tree (Ceratonia siliqua L.) cultivated in the Mediterranean area, namely in Portugal [1]. Its production is highly relevant, extensive, and sustainable. Carob pods contain various relevant nutrients, which include proteins, carbohydrates, and fibers [2]. In this study, after applying an innovative milling process to obtain an integral carob flour [3], carob powder with granulometry >100 µm, which is composed principally of insoluble fiber, was modified by a two-step acidic/thermal and enzymatic hydrolysis to improve its functional properties as a result of the cleavage and degradation of cellulose, hemicellulose, and lignin compounds [4],[5]. The optimal time and solvent concentration were considered as experimental factors for the acidic/thermal hydrolysis, as well as the ratio of enzyme-substrate for the enzymatic hydrolysis. The selected response variable was the solubility. The assessed solvents were sulfuric, lactic, and acetic acids, deionized water at 100 °C, and the enzymes were cellulase and xylanase. Furthermore, it was assessed how the industrial steps at industrial level could be minimized in order to decrease process’s costs and runtime.The acidic/thermal hydrolysis results show that the lower solvent concentration and the higher hydrolysis time were optimal conditions for increasing the solubility. However, using an acidic solvent did not differ significantly from using deionized water, a greener and more environmentally solvent for industrial scales. As for the enzymatic hydrolysis, results suggest that when applied as an individual step, it could improve the solubility by 30%, but when applied uninterruptedly after the thermal hydrolysis, no significant improvement in solubility was detected. In conclusion, the optimal modification process for carob powder encompasses a single thermal hydrolysis using water to obtain 50% solubility of the initial carob powder. The resulting liquid by-product can be used to produce sweeteners, fillings, creams, etc., highlighting the importance of food-chain valorization in food industries.
- Modification of carob powder (Ceratonia siliqua L.) for by-product valorisation in the food industriesPublication . Vilas-Boas, Ana M.; Brassesco, María Emilia; Brandão, Teresa R. S.; Azevedo, Miguel; Silva, Cristina L. M.; Pintado, Manuela
- Particle size effect of integral carob flour on bioaccessibility of bioactive compounds during simulated gastrointestinal digestionPublication . Vilas-Boas, Ana M.; Brassesco, María E.; Quintino, Andreia C.; Vieira, Margarida C.; Brandão, Teresa R. S.; Silva, Cristina L. M.; Azevedo, Miguel; Pintado, ManuelaCarob fruit is native to the Mediterranean region and produced mainly in Portugal, Italy, Morocco and Turkey. The production of the carob fruit in Portugal is highly extensive and sustainable. Currently, carob flour (CF) production is mainly achieved after pulp separation, despite it having been demonstrated that the seeds improve the extraction efficiency of bioactive compounds such as polyphenols, promoting human health. This study aimed to produce an integral CF through an innovative process and assess its physicochemical and bioactive properties at different particle sizes throughout simulated gastrointestinal tract (GIT) digestion. The sugar content profile obtained throughout GIT digestion indicated that sucrose, the sugar present at the highest concentration in undigested CF, was digested and broken down into simple sugars, namely glucose and fructose. The total phenolic content (TPC) and antioxidant activity obtained for the ≤100 µm fraction were in accordance and gastric digestion promoted an increase in the TPC value compared to the undigested sample. The >100 µm fractions displayed a distinct profile from the ≤100 µm fraction. This study showed that the particle size affects the sugar, antioxidant and total phenolic content of CFs and also their gastrointestinal tract digestion. The ≤100 µm fraction demonstrated the most suitable profile as a functional food ingredient.
- Substituição de sorbato de potássio por conservantes naturais em recheio de banana: avaliação da estabilidade durante o armazenamentoPublication . Carvalho, Teresa Bento de; Silva, Beatriz Nunes; Silva, Beatriz; Oliveira, Isabel; Azevedo, Miguel; Tomé, Elisabetta; Teixeira, PaulaIntrodução :Os conservantes de síntese química, como o sorbato de potássio, têm sido utilizados pela indústria alimentar para prevenir a deterioração microbiana. Contudo, a crescente exigência dos consumidores por alimentos 'naturais' e 'sem químicos', bem como as preocupações ambientais, têm levado tanto os consumidores como a indústria a procurar conservantes naturais alternativos, denominados 'clean label', para substituir os aditivos químicos convencionais. Objectivos: O presente estudo teve como objetivo avaliar a estabilidade durante o armazenamento (22 ℃ e 62% de humidade relativa) de um recheio de banana produzido a nível industrial, comercializado para utilização em produtos de pastelaria e panificação. O sorbato de potássio comumente utilizado foi substituído por conservantes "clean label" existentes no mercado, à base de extratos vegetais.
- Tailoring food products to meet the nutritional needs of seniors: the Diet65+ ProjectPublication . Salsinha, Ana Sofia; Correia, Marta; Oliveira, Isabel; Azevedo, Miguel; Pintado, Manuela
- Tailoring senior diets: using an in vitro fecal fermentation model for an adapted instant soup/purée design – the diet65+ projectPublication . Salsinha, Ana Sofia; Correia, Marta; Ribeiro, Tânia; Silva, Isa; Silva, Beatriz; Azevedo, Miguel; Pintado, ManuelaObjective: Changes in gastrointestinal function and gut microbiota dysbiosis are frequent among the elderly. The Diet65+ project intends to develop food products fully adapted and tailored towards a nutritional pattern fulfilling 65+ years nutritional requirements. This work also aims to specifically explore its potential influence on gut microbiota modulation. Methods: An instant soup/purée using different vegetable protein sources was developed to fulfill the distinct protein needs of the elderly population. The soup/purée formulations were subjected to an in vitro gastrointestinal digestion model (INFOGEST). Afterward, their prebiotic effect on gut microbiota will be assessed by in vitro fermentations using human donors’ fecal samples as inoculum. By using both young adult and elderly donors, the impact of these products, measured by short-chain fatty acids, amino acid quantification, and bacterial population analysis, in different populational groups is accomplished. Results: Considering the presence of different fermentable plant-based dietary fiber and vegetable proteins in the formulations, it is expected a prebiotic effect in the human gut microbiota. We believe that this foreseen positive impact will be translated into an enhanced relative abundance of different species of Bacteroides, Bifidobacterium, and Lactobacillus and of short-chain fatty acids levels (e.g. propionate and butyrate). Conclusions: The use of in vitro gastrointestinal tract and fermentation models is of extreme relevance in adapting and tailoring foods to a specific population’s nutritional requirements. A first screening, using in vitro models will allow the understanding of the feasibility of the food formulations and their improvement for future clinical studies application. Acknowledgments This work is part of Diet65+ project from Agenda VIIAFOOD – Plataforma de Valorização, Industrialização e Inovação Comercial para o AgroAlimentar (nºC644929456-00000040), which was a project supported by Plano de Recuperação e Resiliência (PRR, www.recuperarportugal.gov.pt).
- The application of a static in vitro digestion model adapted to the general older adult population (INFOGEST) as an assistance tool for the development of food formulations adapted to the elderly: Diet65+ projectPublication . Salsinha, Ana Sofia; Correia, Marta; Silva, Beatriz; Azevedo, Miguel; Pintado, ManuelaAccording to the United Nations data, the proportion of older people - individuals aged 65 years and over (65+) - is growing faster than any other age group. Indeed, the number of people aged 65+ worldwide is expected to more than double by 2050. In Portugal the National Statistics Institute, estimates that this percentage will reach 3 million individuals in 2050. These demographic changes require societal and governmental responses to adequately address the challenges that are inherently associated with aging. In the elderly, taste, smell, vision, hearing, and touch undergo significant changes, with dysgeusia and hyposmia beginning around 60 years of age and progressively worsening with age. In addition, poor sensory stimulation can compromise some metabolic processes since salivary, gastric, and pancreatic secretions are induced by this initial sensory system. Some degree of gastrointestinal function impairment is also characteristic amongst the elderly and are generally assumed to be a decrease in the secretion of enzymes, juices, and mucus, as a result of atrophic gastritis and the consequent inability to produce gastric acid (hypochlorhydria) impairing the absorption of nutrients as well as promoting bacteria overgrowth [1]. The Diet65+ project - High nutritional and functional value food products integrated with tradition and sustainability adapted to elderly +65 consumer-, intends to develop food products tailored and fully adapted to preserved food’s taste, color, and flavor, enhancing the palate and enabling more adaptability, towards a nutritional pattern fulfilling 65 years plus (65+) individual specific nutritional requirements but, at the same time respecting individuals’ taste and dietary habits. These nutritional enhanced and adapted products will encompass organic food items developed in line with 65+ consumers' traditional dietary habits. In this context, a variety of food formulations were developed and in a first step the impact of the gastrointestinal tract is being assessed using a static in vitro digestion model adapted to the general older adult population (INFOGEST consensus) [2]. The use of an in vitro digestion model adapted for older people is of extreme relevance in understanding the fate of food in this specific population, facilitating the development of foods adapted to their nutritional needs. This first screening, using this type of in vitro model will allow the understanding of the feasibility of the food formulations developed to fulfill the mentioned dietary requirements in terms of both high fiber and protein requirements. These results will have a determinant role in selecting the best food formulations to be used in further clinical trial studies.