Percorrer por autor "Barros, Diana"
A mostrar 1 - 5 de 5
Resultados por página
Opções de ordenação
- Anti-hypertensive activity of horse mackerel pulverized with three different extracts from marine originPublication . Nova, Paulo; Cunha, Sara A.; Barros, Diana; Ramos, Carlos; Castro, Inês; Vaz-Velho, Manuela; Pintado, Manuela; Gomes, AnaHypertension is a serious risk factor and the most prevalent trigger to fatal cardiovascular diseases such as stroke and myocardial infarction. The marine environment is a unique source of molecules with biological activity such as antioxidant, anti-coagulant and anti-hypertensive activities. In this study, the anti-hypertensive activity of horse mackerel fillets (HMF) pulverized with each of the following marine extracts (derived from enzymatic hydrolysis) were determined: microalgae (Tetraselmis sp. incubated with subtilisin and cellulase), Mussel_Sub (Mytilus galloprovincialis minced and incubated with subtilisin protease) and Mussel_ Pro+Alc (Mytilus galloprovincialis boiled and incubated with Protamex and Alcalase). Horse mackerel fillets were evenly sprayed with each extract and frozen until subsequent analyses. Non-sprayed HMF were used as control. Aqueous extracts were prepared from HMF by sonication. Anti-hypertensive activity was determined by the angiotensin I-converting enzyme (ACE) inhibitory activity method. Data are presented in Table.1 as average±standard deviation of two replicates. Table 1. Anti-hypertensive activity of Horse Mackerel fillets sprayed with Extracts from Marine Origin. Horse mackerel fillet showed by itself an interesting anti-hypertensive profile. Notwithstanding, the tested marine-derived extracts effectively increased its biological potential(up to four-fold), with the best anti-hypertensive profile being achieved with microalgae and Mussel_Pro+Alc extracts. These extracts have an enormous potential to be used in the development of innovative food products that emphasize functionality, convenience, nutrition and health – goal of the project VALORMAR (POCI-024517-FEDER)(PPS1).
- Anti-hypertensive activity of horse mackerel pulverized with three different extracts from marine originPublication . Nova, Paulo; Cunha, Sara A.; Barros, Diana; Ramos, Carlos; Castro, Inês; Vaz-Velho, Manuela; Pintado, Manuela; Gomes, Ana
- Enhancing storage stability of smoke-flavored horse mackerel filets using natural extracts as preservativesPublication . Barros, Diana; Nova, Paulo; Cunha, Sara; Monteiro, Vitor; Fernandes, Élia; Pereira-Pinto, Ricardo; Barbosa, Carla; Pintado, Maria; Gomes, Ana; Vaz-Velho, ManuelaThe Atlantic horse mackerel (Trachurus trachurus) is a globally favored fish due to its abundance, nutritional value, and affordability, but it faces quality preservation challenges. To address this, this study aimed to enhance its value by creating low-salt smoked products with natural bioactive compounds from seafood and forest sources. The fish filets were divided into four groups: one as a control, and the others were treated with various bioactive extract solutions, specifically pine bark, mussels, and microalgae. After 15 days of storage at 4°C, significant differences in properties were observed. Moisture and salt had an inverse relationship, with decreasing moisture and pH over time. Oxidation levels remained acceptable, although sensory quality was affected by storage. Microbiological analysis uncovered high contamination levels in certain samples at specific points in time, although no pathogens such as Salmonella spp. or Listeria monocytogenes were detected. While microalgae extract was the most powerful antioxidant, its performance was hampered by the poor sensory scores. On the other hand, pine bark extract was the most acceptable from a sensory point of view and revealed some antimicrobial inhibition. Using natural antioxidants provides an appealing solution for consumers seeking products with clean labels.
- Extracts from marine origin as functional ingredients to improve the antioxidant activity of horse mackerel (trachurus trachurus)Publication . Cunha, Sara A.; Nova, Paulo; Barros, Diana; Ramos, Carlos; Castro, Inês; Vaz-Velho, Manuela; Gomes, Ana; Pintado, Manuela
- Extracts from marine origin as functional ingredients to improve the antioxidant activity of horse mackerel (trachurus trachurus)Publication . Cunha, Sara A.; Nova, Paulo; Barros, Diana; Ramos, Carlos; Castro, Inês; Vaz-Velho, Manuela; Gomes, Ana; Pintado, ManuelaMarine species have been largely described as a source of antioxidant extracts. The production of antioxidant extracts from microalgae and mussels may be an interesting sustainable approach for food industry, since microalgae are easy to produce, and mussel’s commercialization generates losses and waste. Thus, this work studied the effect of three marine extracts, produced from Tetraselmis sp. and Mytilus galloprovincialis, on the antioxidant activity of Horse Mackerel fillets (HMF), with the goal of developing functional ingredients for food industry. Three extracts were produced by enzymatic hydrolysis: Tetraselmis (cellulase and subtilisin), Mussel_Sub (subtilisin) and Mussel_ Pro+Alc (Protamex and Alcalase). All the extracts were ultra-filtrated using a 3KDa cut-off. HMF were evenly sprayed with each extract, and a control without extract was used. Aqueous extracts were prepared from HMF by sonication. The antioxidant activity was determined by ORAC and ABTS assays. The results obtained for the ORAC were 15.2±3.0, 45.2±1.8, 37.6±2.6 and 20±5.0 μM Trolox Equivalent (TE)/g of sample, and the ABTS activity was 6.5±0.2, 12.9±0.6, 8.5±0.1, and 14.0±0.4 μM TE/g of sample for control, Tetraselmis, Mussel_Sub and Mussel_Pro+Alc, respectively. Fillet sprayed with Tetraselmis extract presented statistically significant differences for ORAC and ABTS results (three and two-fold), and Mussel_Pro+Alc for ABTS results (two-fold), when compared to control fillets (pThe marine extracts application enhanced the antioxidant activity of the HMF, with Tetraselmis extract showing the higher potential in both antioxidant assays, thus it may be promising as an ingredient for the development of functional food aiming preservation properties as well as health promotion.