Browsing by Author "Morais, Rui M.S.C."
Now showing 1 - 2 of 2
Results Per Page
Sort Options
- Carotenoid-microbiota dynamics: in vitro analysis of gut modulation and associated health benefitsPublication . Rocha, Helena R.; Coelho, Marta; Coelho, Natacha; Morais, Rui M.S.C.; Pintado, Manuela E.; Gomes, Ana M.Carotenoids are bioactive compounds with recognized health benefits, yet their full potential is limited by poor bioaccessibility and complex interactions within the gastrointestinal tract. This study aimed to investigate the digestion, absorption, and gut microbiota modulation of three carotenoids (β-carotene, lutein, lycopene), a mixed carotenoid solution, and the red alga Osmundea pinnatifida. Using a simulated gastrointestinal digestion model (INFOGEST), combined with dialysis and in vitro fecal fermentation, we evaluated carotenoid recovery, antioxidant capacity, antidiabetic and antimutagenic activities, and short-chain fatty acid (SCFA) production. Results demonstrated low carotenoid recovery and structural transformation during digestion, with the mixed carotenoid solution exhibiting the highest antioxidant activity. Lutein and the mixed group also showed significant α-glucosidase inhibition, suggesting antidiabetic potential. Fermented samples increased the production of SCFAs and significantly modulated the gut microbiota, enhancing beneficial taxa such as Lachnospiraceae. These findings highlight the potential of carotenoids and O. pinnatifida in supporting gut health and preventing noncommunicable diseases through microbiota-mediated mechanisms.
- Flavonoid enrichment of fresh-cut apple through osmotic dehydration-assisted impregnationPublication . Lopez, Ma. Michelle L.; Morais, Rui M.S.C.; Morais, Alcina M.M.B.Purpose – Inclusion of bioactive compounds in food products is promising for developing novel functional food products. The feasibility of incorporating flavonoids and low-calorie sugar substitutes in fresh-cut apple through osmotic dehydration (OD) was investigated. Design/methodology/approach – The impregnation of quercetin and fisetin in apple cubes was tested. The effects of different osmotic agents, sucrose and sorbitol:mannose, on the water loss (WL) and sugar gain of the samples were studied at 25 and 40 8C for eight hours. Findings – Temperature was a significant factor in the mass transfer kinetics, that is to say, higher temperatures resulting in higher rates. The molecular weight of the solutes in the osmotic solution also affected the OD kinetics and flavonoids uptake, as well as the physico-chemical quality. Originality/value – Overall, the results indicate that OD using alternative low-calorie and health-promoting solutes can be an effective treatment to simultaneously enrich fresh-cut apples with senolytic flavonoids, therefore presenting a great potential for a novel functional food product.