Browsing by Author "Pintado, Maria Manuela E."
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- Avocado by-products: nutritional and functional propertiesPublication . Araújo, Rafael G.; Rodriguez-Jasso, Rosa M.; Ruiz, Héctor A.; Pintado, Maria Manuela E.; Aguilar, Cristóbal NoéBackground: Avocado (Persea americana Mill.) is a tropical and subtropical fruit that is native to Mexico and Central America; avocado is gaining increasing worldwide acceptance and has received extensive marketing and a wide distribution due to its relevant nutritional benefits for human health. Mexico harvests more than 30% of avocados worldwide, representing the main producer and exporter of avocado, which has become a crop of high interest and has great economic impact on Mexico. Scope and approach: In this paper, we describe relevant information on the production, composition and application of avocado, with an emphasis on its by-products, focusing on the proper use of waste and the possibility of monetizing waste for nutritional and environmental purposes. The entire avocado is rich in biocompounds (pulp, seed and peel) and has many health benefits, such as antimicrobial, antioxidant and anticancer activities, as well as dermatological uses and others. In this paper, we demonstrate the current panorama of production, exportation and uses of avocado in Mexico. Key findings and conclusions: Several food grade ingredients can be obtained from avocado wastes, particularly premium-grade fats or extracts with a high functional power. Studies should continue to identify the profiles and phytochemicals available to the business sector, which can also be implemented to valorize the nutritional and functional potential of avocado seeds and peels.
- Cashew nuts (Anacardium occidentale L.) decrease visceral fat, yet augment glucose in dyslipidemic ratsPublication . Dias, Celina C. Q.; Madruga, Marta S.; Pintado, Maria Manuela E.; Almeida, Gabriel Henrique Oliveira; Alves, Ana Paula Vilar; Dantas, Francileide Amaro; Bezerra, Jéssyka Kallyne Galvão; Melo, Marília Ferreira Frazão Tavares de; Viera, Vanessa Bordin; Soares, Juliana Késsia B.The objective of this study was to evaluate the biological effects of roasted Cashew nuts consumption on biochemical and murinometric parameters in dyslipidemic rats receiving lipid supplementation. Young male rats were randomly assigned to three experimental groups (n = 10). The Control group (CONT) was treated with water, the Dyslipidemic group (DL) received a high fat content emulsion throughout the experiment, and the Dyslipidemic Cashew Nuts group (DLCN) received the same high fat content emulsion throughout the experiment, yet was treated with Cashew nuts. Body parameters, biochemical, hepatic and fecal fatty acid profiles were all evaluated. The levels of total cholesterol and triglycerides were higher in the DL and DLCN groups as compared to the control group. DLCN and CONT presented no difference in HDL levels. DLCN presented higher glycemia levels than the other groups. There was reduction of body fat in DLCN as compared to other groups, but with higher accumulations of liver fat. DLCN presented a reduction in saturated hepatic fatty acids of 20.8%, and an increase of 177% in relation to CONT; there was also a 21% in increase DL for ω9 fatty acids in comparison to CONT. As for fecal fatty acids, there was a lower concentration of polysaturates in DLCN as compared to the other groups. The data showed that the consumption of Cashew nuts by the dyslipidemic animals treated with a hyperlipidic diet induced greater accumulations of liver fat and worsened glycemic levels, despite having reduced visceral fats and increased fecal fat excretion.
- Chemical-sensory properties and consumer preference of hibiscus beverages produced by improved industrial processesPublication . Monteiro, Maria João P.; Costa, Ana Isabel A.; Fliedel, Geneviève; Cissé, Mady; Bechoff, Aurélie; Pallet, Dominique; Tomlins, Keith; Pintado, Maria Manuela E.The need to increase sustainability and add value to traditional foods claiming health benefits led to the introduction of key improvements in the production of hibiscus beverages in Senegal. The physicochemical and sensory properties of three resulting products (an under-vacuum concentrate, a dilute-to-taste syrup and a ready-to-drink infusion) were assessed, vis-à-vis those of conventionally manufactured beverages, and their impact on local consumer preference determined (n=146). New beverages had more intense, redder colour and higher monomeric anthocyanin content, total phenolic content and antioxidant capacity. Moreover, their colour evaluations by trained panellists were mainly linked to colour density and anthocyanin/polyphenol content, while flavour assessments were associated to titratable acidity and sugar-to-acid ratio. Consumer evaluations, in turn, were driven by the beverages' red colour intensity, aroma strength and balance between sweetness and acidity. This explained why they overwhelmingly preferred the under-vacuum concentrate, regardless of their age, gender or frequency of hibiscus beverage consumption.
- Composition and isolation of goat cheese whey oligosaccharides by membrane technologyPublication . Sousa, Yasmim R. F.; Araújo, Daline F. S.; Pulido, Javier O.; Pintado, Maria Manuela E.; Martínez-Férez, Antonio; Queiroga, Rita C. R. E.The present research aimed investigates the characterization and concentration of oligosaccharides naturally present in goat cheese whey obtained from two types of goat milk. The goat cheese whey was processed by a two-step cross-flow filtration process and a hydrophilic interaction chromatography – Ultra-Performance Liquid Chromatography coupled to a High Definition Mass Spectrometry. A Quadrupole Time-of-Flight (HILIC UPLC-HDMS-Q-TOF) method was used to identify and measure five different oligosaccharides in the samples. A final product with recovery of 63–96% of oligosaccharides was obtained when compared with the original whey. These components indicate that goat whey can be used as a source of oligosaccharides with potential functional and possible application for human nutrition.
- Cross-cultural development of hibiscus tea sensory lexicons for trained and untrained panelistsPublication . Monteiro, Maria João P.; Costa, Ana Isabel A.; Franco, Maria Isabel; Bechoff, Aurelie; Cisse, Mady; Geneviève, Fliedel; Tomlins, Keith; Pintado, Maria Manuela E.Given the growing interest in high quality hibiscus teas and the scarcity of information about their sensory profile, lexicons were developed in French, Portuguese, and English. Twenty‐two samples, including freshly prepared and ready‐to‐drink (RTD) infusions, syrups, concentrates, and an instant tea were evaluated by trained panelists, resulting in 21 defined and referenced descriptors, subsequently assembled in a sensory wheel. The vocabulary used by untrained panelists was investigated in Senegal, Portugal, France, and United Kingdom through professional meetings (n = 30), consumer focus groups (n = 75) and check‐all‐that‐apply (CATA) studies (n = 490), resulting in graphical lexicons with 27 sensory and 15 overall impression terms. Training, food culture, and product familiarity influenced results. Trained panelists used precise terms to describe the aromatic profile of hibiscus teas (e.g., “reminiscent of dried hibiscus flowers,” with “berry,” “raisin,” “hay,” and “sweet” aromatic notes), whereas untrained ones were more prolific in general expressions (e.g., “strong in hibiscus” in Senegal; “floral” and “fruity” in Europe).
- Goat milk oligosaccharides: composition, analytical methods and bioactive and nutritional propertiesPublication . Sousa, Yasmim R. F.; Medeiros, Larissa B.; Pintado, Maria Manuela E.; Queiroga, Rita C. R. E.Background: Milk oligosaccharides are compounds capable of modulating intestinal microbiota by exerting a prebiotic, anti-adhesive and anti-inflammatory effect. Technological advances in equipment and analytical methods have indicated that goat milk is a good source of oligosaccharides, and that some of these oligosaccharides are similar to those found in human milk. Scope and approach: This review focuses on recent scientific information regarding the structure and composition of oligosaccharides in goat milk and their benefits, thereby providing an overview of what has been tested and proven about goat milk. Key findings and Conclusions: The quantification and the profile of oligosaccharides depend on the methodology applied for this purpose. Those based on HPLC and mass spectrometry are the best methods for oligosaccharide identification and quantification in goat milk. Membrane technology is also a successful method applied in the isolation and concentration of oligosaccharides. Beneficial effects of goat milk oligosaccharides are related to gastrointestinal activities, inflammatory reactions and nervous system development.