Percorrer por autor "Franco, Isabel"
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- Evaluation of chitoligosaccharides effect upon probiotic bacteriaPublication . Fernandes, João C.; Eaton, Peter; Franco, Isabel; Ramos, Óscar S.; Sousa, Sérgio; Nascimento, Henrique; Gomes, Ana; Santos-Silva, Alice; Xavier, Malcata F.; Pintado, Manuela E.The main objective of the present study was to evaluate the antibacterial effect – through the determination of minimum inhibitory (and lethal) concentrations, as well as the possible prebiotic potential of chitooligosaccharides (COS) – through the determination of growth curves, on Bifidobacterium animalis Bb12, Bifidobacterium animalis Bo and Lactobacillus acidophilus Ki. Atomic force microscopy was further used to obtain high resolution images of COS effects upon the cell morphology. Our results demonstrate that COS do not stimulate the growth of those strains, neither the strains are capable of using COS as a primary source of carbon. Analysis of morphology when exposed to inhibitory/bactericidal concentrations, suggested that COS do not exert any direct damage upon the bacteria structure, instead the bacteria are apparently covered by COS, which likely prevent nutrient uptake.
- Proximate composition, in vitro protein digestibility and fatty acid profiles of commercial cereal-based dairy analogsPublication . Barbosa, Joana; Franco, Isabel; Inácio, Joana; Freitas, Ana Cristina; Gomes, AnaPlant-based protein products as alternatives to animal-based protein counterparts are becoming increasingly available given their alignment with the increased environmental, health, and ethical focus of consumers. Among these are plant-based dairy alternatives, which respond to increased lactose intolerance as well as veganism. One of the most important challenges in such product development is the need to select appropriate ingredients, combined with appropriate technologies in order to guarantee the development of environmentally friendly, nutrient-rich foods that maintain their sensory attractiveness in terms of flavor and texture. In this perspective, cereal-based ingredients are positioned as promising ingredients given their technological versatility, richness in protein, fibre, vitamins, minerals, and important phytochemicals that synergistically contribute to important biological activities contributing to alleviating several non-communicable diseases. On the other hand, the important fibre contents may contribute to glycaemic and cholesterolemic control as well as satiety promotion. Different cereal bases will most certainly impact differently these properties in the final products. The aim of this study was to assess the proximate composition, in vitro protein digestibility, and fatty acid profiles of three cereal-based preparations, namely oat-base, spelt-base and sorghum-base that were used in the development of yogurt, ice-cream, and cheese analogs, respectively.Protein, fat, total carbohydrates, sugars, fibre, and ash contents were determined according to AOAC methods. The in vitro protein digestibility (IVPD) of the samples was determined by the combination of the methods of Arte et al. (2015) and Elmaki et al. (1999) with some modifications. The fatty acid composition was based on the conversion into fatty acid methyl esters (FAME) followed by analysis with GC-Flame ionization detection (FID).Cereal-base type and associated formulation impacted the final proximate composition; protein content varied between average values of 1.5 g/100 g yogurt to 2.5 g/100 g cheese and is below average content of conventional dairy products, one of the main challenges within this product category. On the other hand, fibre content was two-fold higher in the sorghum ice-cream analog and present at values between 1.6 g/100 g yogurt to 2.7 g/100 g cheese. Adaptation of portion sizes and adjustments of formulations may enable fibre nutritional claims. Fat contents were always lower in cereal-based analogs in comparison to conventional animal-based counterparts. Among the three dairy analogs, the cheese alternative revealed the highest content as a consequence of the added coconut oil to improve texture mimetization. Such addition was also reflected in the higher saturated fatty acid fraction. Oleic acid (C18:1n9) and linoleic acid were the most predominant unsaturated fatty acids in the oat-base and spelt-base yogurt and ice cream alternatives, respectively. Protein digestibility differed among the three dairy alternatives as a consequence of the different cereal bases as well as food structures. These results provide important insights on nutritional information and behavior to be used for future product development or improvement contributing to improving consumers’ acceptance.
- Proximate composition, in vitro protein digestibility and fatty acid profiles of commercial cereal-based dairy analogsPublication . Barbosa, Joana Cristina; Franco, Isabel; Inácio, Joana; Freitas, Ana Cristina; Gomes, Ana MariaPlant-based protein products as alternatives to animal-based protein counterparts are becoming increasingly available given their alignment with the increased environmental, health, and ethical focus of consumers. Among these are plant-based dairy alternatives, which respond to increased lactose intolerance as well as veganism. One of the most important challenges in such product development is the need to select appropriate ingredients, combined with appropriate technologies in order to guarantee the development of environmentally friendly, nutrient-rich foods that maintain their sensory attractiveness in terms of flavor and texture. In this perspective, cereal-based ingredients are positioned as promising ingredients given their technological versatility, richness in protein, fibre, vitamins, minerals, and important phytochemicals that synergistically contribute to important biological activities contributing to alleviating several non-communicable diseases. On the other hand, the important fibre contents may contribute to glycaemic and cholesterolemic control as well as satiety promotion. Different cereal bases will most certainly impact differently these properties in the final products. The aim of this study was to assess the proximate composition, in vitro protein digestibility, and fatty acid profiles of three cereal-based preparations, namely oat-base, spelt-base and sorghum-base that were used in the development of yogurt, ice-cream, and cheese analogs, respectively.Protein, fat, total carbohydrates, sugars, fibre, and ash contents were determined according to AOAC methods. The in vitro protein digestibility (IVPD) of the samples was determined by the combination of the methods of Arte et al. (2015) and Elmaki et al. (1999) with some modifications. The fatty acid composition was based on the conversion into fatty acid methyl esters (FAME) followed by analysis with GC-Flame ionization detection (FID).Cereal-base type and associated formulation impacted the final proximate composition; protein content varied between average values of 1.5 g/100 g yogurt to 2.5 g/100 g cheese and is below average content of conventional dairy products, one of the main challenges within this product category. On the other hand, fibre content was two-fold higher in the sorghum ice-cream analog and present at values between 1.6 g/100 g yogurt to 2.7 g/100 g cheese. Adaptation of portion sizes and adjustments of formulations may enable fibre nutritional claims. Fat contents were always lower in cereal-based analogs in comparison to conventional animal-based counterparts. Among the three dairy analogs, the cheese alternative revealed the highest content as a consequence of the added coconut oil to improve texture mimetization. Such addition was also reflected in the higher saturated fatty acid fraction. Oleic acid (C18:1n9) and linoleic acid were the most predominant unsaturated fatty acids in the oat-base and spelt-base yogurt and ice cream alternatives, respectively. Protein digestibility differed among the three dairy alternatives as a consequence of the different cereal bases as well as food structures. These results provide important insights on nutritional information and behavior to be used for future product development or improvement contributing to improving consumers’ acceptance.
- The role of cereals in the industry of plant-based foodsPublication . Barbosa, Joana C.; Rodrigues, Dina; Almeida, Diana; Machado, Daniela; Franco, Isabel; Inácio, Joana; Freitas, Ana C.; Gomes, Ana M.Current trends in human feeding promote a more plant-based diet, for several reasons [1]. Ethical and environmental concerns are among the most common reasons why people chose to avoid animal-based products [2], [3]. Also, there is an increasing perception that the excessive consumption of animal-based products is associated with higher risk of developing chronic diseases [4]. Thus, the demand for innovative and sustainable plant-based solutions is increasing exponentially. Such products must meet not only the nutritional requirements for a healthy diet but also be widely acceptable by the consumers in terms of flavour and texture, while being produced in an environmental-friendly manner and with the least possible industrial manipulations [5]. Several plant bases can be used based on their specific characteristics, nutritional and sensorial advantages, and possible applications. They are currently employed as substituents of animal-based products and can be grouped mainly into four distinct groups: cereals, legumes, nuts, and tubers. In particular, cereal grains are a major constituent of human diets around the world. Amongst the most consumed cereals, wheat, rice and maize are the most widely used. Other cereals and pseudo-cereals of interest include oat, millets, sorghum and spelt [6]. Cereal grains are a major source of plant-based protein in the human diet, being only surpassed by the legumes in terms of protein content, when considering their proximate composition [7], [8]. The main protein reservoir in cereals are the storage proteins, mainly present in the seeds. Cereals are also key contributors to increase the dietary energy, mainly through the digestion of starch as well as a good source of fibers, vitamins and minerals [9]. In addition, cereals also contain other bioactive compounds in their composition, such as polyphenols, antioxidants, vitamins, and minerals, including calcium, magnesium, zinc and iron [10]. Indeed, the consumption of cereal-based food – mainly whole grain cereals – has been associated with ameliorated conditions in certain diseases, including type 2 diabetes, cardiovascular diseases and certain types of cancer [11], [12]. Herein, we intend to provide a perspective on the characterization of relevant cereal-based alternatives (oat, rice, spelt, sorghum, millet cereal bases prepared in collaboration with Frulact S.A, Portugal in comparison with other plant bases in the market, highlighting the main nutritional (protein, fat, carbohydrate, fibre and ash contents determined via AOAC methods) and sensorial advantages of each and possible applications. The technological challenges and innovative strategies that are currently employed to produce cereal-based food products were identified and will be discussed, with emphasis in the quality and safety of the final products. Finally, examples of industrial applications, collected within a market study with collection of data from the Mintel Database, will be provided in the several categories of cereal-based food analogues.
- The role of cereals in the industry of plant-based foodsPublication . Barbosa, Joana Cristina; Rodrigues, Dina; Almeida, Diana; Machado, Daniela; Franco, Isabel; Inácio, Joana; Freitas, Ana Cristina; Gomes, Ana MariaCurrent trends in human feeding promote a more plant-based diet, for several reasons [1]. Ethical and environmental concerns are among the most common reasons why people chose to avoid animal-based products [2], [3]. Also, there is an increasing perception that the excessive consumption of animal-based products is associated with higher risk of developing chronic diseases [4]. Thus, the demand for innovative and sustainable plant-based solutions is increasing exponentially. Such products must meet not only the nutritional requirements for a healthy diet but also be widely acceptable by the consumers in terms of flavour and texture, while being produced in an environmental-friendly manner and with the least possible industrial manipulations [5]. Several plant bases can be used based on their specific characteristics, nutritional and sensorial advantages, and possible applications. They are currently employed as substituents of animal-based products and can be grouped mainly into four distinct groups: cereals, legumes, nuts, and tubers. In particular, cereal grains are a major constituent of human diets around the world. Amongst the most consumed cereals, wheat, rice and maize are the most widely used. Other cereals and pseudo-cereals of interest include oat, millets, sorghum and spelt [6]. Cereal grains are a major source of plant-based protein in the human diet, being only surpassed by the legumes in terms of protein content, when considering their proximate composition [7], [8]. The main protein reservoir in cereals are the storage proteins, mainly present in the seeds. Cereals are also key contributors to increase the dietary energy, mainly through the digestion of starch as well as a good source of fibers, vitamins and minerals [9]. In addition, cereals also contain other bioactive compounds in their composition, such as polyphenols, antioxidants, vitamins, and minerals, including calcium, magnesium, zinc and iron [10]. Indeed, the consumption of cereal-based food – mainly whole grain cereals – has been associated with ameliorated conditions in certain diseases, including type 2 diabetes, cardiovascular diseases and certain types of cancer [11], [12]. Herein, we intend to provide a perspective on the characterization of relevant cereal-based alternatives (oat, rice, spelt, sorghum, millet cereal bases prepared in collaboration with Frulact S.A, Portugal in comparison with other plant bases in the market, highlighting the main nutritional (protein, fat, carbohydrate, fibre and ash contents determined via AOAC methods) and sensorial advantages of each and possible applications. The technological challenges and innovative strategies that are currently employed to produce cereal-based food products were identified and will be discussed, with emphasis in the quality and safety of the final products. Finally, examples of industrial applications, collected within a market study with collection of data from the Mintel Database, will be provided in the several categories of cereal-based food analogues.