Browsing by Author "Barros, Rui"
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- Bacterial diversity and probiotic activity in sole aquaculturePublication . Cunha, Sofia; Carvalho, Ana; Barros, Rui; Gomes, Ana; Manaia, C. M.
- Development of oral strips containing chitosan as active ingredient: a product for buccal healthPublication . Cardelle-Cobas, Alejandra; Madureira, Ana Raquel; Costa, Eduardo; Barros, Rui; Tavaria, Freni K.; Pintado, Manuela E.In the last years, the number of products for oral care has been expanded to adapt to consumer needs. Thus, in addition to conventional products, new pocket products such as sugar-free chewing gums and oral strips (OS) have been developed for oral care. In the present study, OS were formulated using chitosan as the film-forming polymer in adequate concentrations to also be used as antimicrobial agent. Other strip components, such as the type of plasticizer, were also optimized. Mechanical properties of the optimal OS were evaluated and, due to chitosan's characteristic astringency, the strips were also sensorially evaluated.
- Immune responses and gut morphology of Senegalese sole (Solea senegalensis, Kaup 1858) fed monospecies and multispecies probioticsPublication . Batista, S.; Ramos, M. A.; Cunha, S.; Barros, Rui; Cristóvão, B.; Rema, P.; Pires, M. A.; Valente, L. M. P.; Ozório, R. O. A.The current study aimed to determine the effects of dietary probiotic supplementation on growth, gut morphology and non-specific immune parameters in Senegalese sole (Solea senegalensis) juveniles during a 1-month trial. Fish were fed for 1-month two diets with 1.0 or 4.6 × 106 CFU kg−1) of probiotic A (Bacillus sp., Pediococcus sp., Enterococcus sp. and Lactobacillus sp.) and two diets with 3.5 or 8.6 × 105 CFU kg−1 of probiotic B (Pediococcus acidilactici) and tested against an unsupplemented diet (control). Growth performance, as well as respiratory burst activity, nitric oxide (NO), alternative complement pathway (ACH50), lysozyme and peroxidase activities, was not affected by the dietary treatments. Probiotic supplementation tended to increased growth homogeneity between tanks having diet A1 the best possible alternative to decrease costs associated to size grading. Villous length and number of goblet cells of the anterior intestine did not vary among treatments. Muscle duodenal layer was significantly thicker in fish fed probiotic A compared to probiotic B, when included at the lowest level (A2 versus B2). The current study indicate that the use of the multispecies probiotic at 1.0 × 106 CFU kg−1 might enhance protection against pathogen outbreak and increase nutrient absorption, whereas at the highest concentration could reduced size dispersion among tanks.
- Optimization of raw ewes’ milk high-pressure pre-treatment for improved production of raw milk cheesePublication . Inácio, Rita S.; Barros, Rui; Saraiva, Jorge A.; Gomes, Ana M. P.Serra da Estrela protected designation of origin (PDO) cheese is manufactured with raw milk from Bordaleira and/or Churra Mondegueira da Serra da Estrela sheep breeds. Several socioenvironmental shortcomings have reduced production capacity; hence, treatments that may contribute to its efficient transformation into cheese are welcome. High-pressure processing (HPP) milk pre-treatment may contribute to a cheese yield increment, yet optimization of processing conditions is warranted. An initial wide-scope screening experiment allowed for pinpointing pressure intensity, holding time under pressure and time after HPP as the most important factors influencing curd yield. Based on this, a more targeted screening experiment allowed for selecting the range of experimental conditions to be used for an experimental design study that revealed an HPP treatment at 121 MPa for 30 min as the optimum for milk processing to improve curd yield (>9%) and effectively maintain the beneficial cheese microbiota; the optimum was validated in a final experimental framework.
- The metabolic and analytical changes of healthy volunteers upon intake of Portuguese extra virgin olive oil: a comparison study between pre- and post-interventionPublication . Correia, Marta; Moreira, Inês; El Maghariki, Jane; Manuel, Tânia; Alves, Paulo; Barros, Rui; Gomes, Ana(1) Background: Extra virgin olive oil (EVOO) is studied mostly for its health benefits in preventing non-communicable chronic diseases, particularly within a Mediterranean dietary pattern. However, few studies have addressed the effect of EVOO in healthy individuals, prior to an established disease. This study aims to evaluate the impact of Northern Portuguese polyphenol-rich EVOO (NPPR-EVOO) consumption on various important clinical parameters in healthy adult volunteers. (2) Methods: This quasi-experimental intervention study assessed the impact of NPPR-EVOO for a period of 100 days. Serum total cholesterol, HbA1c, HDL-c, LDL-c, and CRP, and anthropometric measures—waist and hip perimeters, hand grip strength, and body fat—were assessed and food logs were analyzed. (3) Results: Serum HbA1c (5.12 ± 0.32%; 4.93 ± 0.24, p = 0.000) and LDL-c (96.50 ± 28.57 mg/dL; 87.41 ± 31.38 mg/dL, p = 0.017) significantly decreased following NPPR-EVOO. Also, daily energy significantly increased, but no changes in other dietary parameters, or anthropometry, were seen. Adherence to the Mediterranean diet did not explain the differences found in individuals regarding serum lipid profile and HbA1c, reinforcing the role of EVOO’s effect. (4) Conclusions: NPPR-EVOO lowered the serum levels of LDL cholesterol and HbA1c, providing clues on the effect of EVOO-putative health benefits. These results pave the way for a deeper exploration of EVOO as a functional food.
- Which type of breakfast cereals is healthier: evaluating labels in the Portuguese marketPublication . Santos, Diva; Barros, Rui; Silva, José A. Lopes da; Pintado, ManuelaThe need for nutritional improvement of Breakfast Cereal Products (BCP) has been pointed out, namely regarding sugar, salt, and fat contents. Fibre has several proven health benefits but has been ignored in previous studies. This study aimed to evaluate the nutritional quality of BCP in the Portuguese market, especially regarding fibre content. A total of 247BCP available in online stores of the leading retailers were evaluated regarding the nutritional profile, using the information given in the products’ label. BCP were divided by types according to texture/appearance and production method. Nutritional differences between branded and white-label BCP were also investigated. The majority of BCP have healthy values of total fat, saturates and salt. BCP marketed for children have the highest sugar content values (p<0.05). Extruded rich in fibre and Flakes have the lowest sugar content and the highest fibre content (p<0.05). Few BCP enriched in fibre were found (3.8%), with 10 to 29g of fibre/100g of product. The healthiest products are in the groups of Extruded rich in fibre, flakes, Extruded for adults, granolas, and muesli. However, there are also unhealthy products in flakes and extruded groups. There were few differences between branded and white-label BCP. In case of difference (p<0.05), the branded cereals were healthier. Many BCP in the Portuguese market needs improvement regarding sugar content, namely all BCP marketed for children. Generally, a low percentage of the recommended daily dietary fibre intake is obtained from one BCP serving. Brands are rarely healthier than white-label products.