Browsing by Author "Rosa, Ana"
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- Black soldier fly: a new perspective as a functional and sustainable ingredientPublication . Borges, Sandra; Martins, Rui; Rosa, Ana; Almeida, André; Pintado, ManuelaThe world population has been expected by the Food and Agriculture Organization ( of the United Nations to rise to over 9 billion by 2050 requiring an intensification in food production While the increase in human population efforts the demand for food, there is a concomitant decrease in accessible land resources needed to produce this food, which is likely to be exacerbated by global warming (Lange and Nakamura, 2021 The production and use of edible insects has arisen as one of the most fascinating alternative sources of proteins Insect rearing has several advantages related to environmental sustainability comparing to cattle raising, namely insects emit less greenhouse gases, require less land and water and present high feed conversion efficiency Insects are a highly nutritious source of food, with high protein, fat, vitamin, mineral and fiber content The nutritional profile of edible insects depends on the species and can be highly variable (Borges et al 2023 Lange and Nakamura, 2021 Hermetia illucens designated as black soldier fly ( is attractive as a food/feed because is a non infesting species contrary to Musca domestica (i e common fly) BSF larvae ( are avid consumers of decomposing organic matter and able to convert efficiently huge amounts of waste or spoiled food into biomass As for its chemical components, BSF prepupa is composed to 37 g/ 100 g lipids, 32 g/ 100 g proteins, 19 g/ 100 g mineral salts (including micronutrients, such as iron and zinc), and 9 g/ 100 g chitin (Montevecchi et al 2021 BSFL are a well recognized nutritious source with a high protein content In this context, enzymatic hydrolysis can be a promising process for the development of new insect based ingredients with improved bioactive properties This approach is widely used as a way to obtain bioactive peptides from various food matrices such soy protein milk protein, fish protein, egg white protein, among others Therefore, this work aimed to evaluate the potential of BSFL to generate bioactive peptides via enzymatic hydrolysis, with antioxidant and anti hypertensive potential
- Bromelain-assisted bioactive peptide extraction from fish by-productsPublication . Borges, Sandra; Ribas, Tânia; Campos, Débora; Rosa, Ana; Almeida, André; Pintado, ManuelaMarine fisheries and aquaculture play a fundamental role in global food security, specifically with the rise in fish production and the United Nations' Sustainable Development Plan for 2030. However, fish processing generates significant by-products, including viscera, carcasses, heads, skin, and bones. Annually, over 20 million tons of fish tissue are discarded worldwide, accounting for about 70% of the total fish weight. Extracting bioactive molecules from these by-products can alleviate environmental issues from improper disposal and create high-value products for industrial applications (Borges et al. 2023). In this sense, the use of bromelain in the release of bioactive peptides has proven to be highly effective, in addition to being indicated to exert bioactivities that promote human health (Coscueta et al. 2021). Bromelain, a sulfhydryl protease, is a well-known enzyme that can be extracted from pineapple by-products (Campos et al. 2019). In this study, a response surface methodology was used to optimize the extraction conditions for bioactive peptides from fish by-products assisted with bromelain. The effects of enzyme/substrate (E/S) ratio and hydrolysis time on protein/peptides extraction, degree of hydrolysis (DH) and antioxidant activity were investigated. The optimum conditions achieved for bioactive peptides extraction were: an E/S ratio of 1.3% and a hydrolysis time of 4 h, at 37 ºC. The fish protein hydrolysates produced using the optimized conditions displayed 4123 ± 586 μg/mL of protein, a DH of 14.2 ± 0.8% and an antioxidant activity via ABTS method of 1639.9 ± 77.7 μmol Trolox equivalent/L. Fish protein hydrolysates revealed the presence of peptides with low molecular weight, mainly below 10 kDa, which has also been directly associated with bioactive properties. Thus, this study explored a sustainable process using alternative sources of by-products, namely the raw material (fish by-products) and the enzyme (pineapple by-products). The ability of fish protein hydrolysate to provide health benefits, along with the environmental advantages of applying by-products, underscore their promise to advance both nutritional science and sustainable industrial practices.
- A comprehensive review of fish protein hydrolysates targeting pet food formulationsPublication . Ribeiro, Tânia Bragança; Maia, Margarida R. G.; Fonseca, António J. M.; Marques, Bianca; Caleja, Cristina; Rosa, Ana; Martins, Rui; Almeida, André; Mota, Maria J.; Aires, Tiago; Rocha, Cristina M. R.; Teixeira, José A.; Cabrita, Ana R. J.; Barros, Lillian; Pintado, ManuelaThe fish industry generates significant amounts of fish by- and co-products (FBCPs) annually, projected to reach 160.8 million tonnes by 2030. This growth highlights the urgent need for sustainable FBCP management and an opportunity to improve the sector's environmental sustainability. Fish protein hydrolysates (FBCPHs) and bioactive peptides (BPs) derived from these FBCPs are gaining recognition in the pet food sector for their nutritional and bioactives benefits. FBCPHs, primarily sourced from category 3 by-products unsuitable for human consumption, could significantly enhance the economic viability of both industries. This review analyzes production processes, highlighting the benefits and challenges of enzymatic hydrolysis and reviewed emerging technologies such as subcritical water hydrolysis (SWH), which are promising sustainable alternatives by enhancing extraction efficiency and reducing energy consumption. The review explores FBCPHs' applications in pet food, focusing on beneficial biological activities (e.g. antioxidant, prebiotic, neuroprotective). Findings show FBCPHs have significant potential in pet food formulations, providing palatability, hypoallergenic benefits, and addressing health concerns like gastrointestinal disorders and stress-related behaviors. However, further research is required to optimize production processes, scale industrial application, and ensure regulatory compliance. In conclusion, FBCPHs present a valuable solution for promoting sustainability, improving pet nutrition, and supporting the circular economy.
- Fish by-products as a source of proteolytic enzymes and bioactive peptidesPublication . Borges, Sandra; Odila, Joana; Martins, Rui; Rosa, Ana; Vanderpoorten, Wouter; Almeida, André; Pintado, Manuela
- Fish by-products: a source of enzymes to generate circular bioactive hydrolysatesPublication . Borges, Sandra; Odila, Joana; Voss, Glenise; Martins, Rui; Rosa, Ana; Couto, José António; Almeida, André; Pintado, ManuelaFish viscera are usually discarded as waste, causing environmental problems, or as low-value by-products. This study describes a self-sufficient and zero waste approach to obtain enzymes and protein hydrolysates from fish by-products. Firstly, recovery steps of viscera enzymatic extract were applied, and the resulting raw extract was stable at a pH range of 8–9 and at temperatures between 40 and 50 °C. The application of the extracted enzymes and alcalase on fish by-products hydrolysis was also determined. The selected conditions for the enzymatic hydrolysis were 10% (E/S) for 6 h using viscera enzymatic extract and 3% (E/S) for 2 h using alcalase. Fish protein hydrolysates (FPH) proved to have a notable antioxidant capacity with similar activity, ~11 mg ascorbic acid/g dry extract (ABTS assay) and ~150 mg Trolox/g dry extract (ORAC assay). FPH were also able to inhibit the angiotensin-converting enzyme, however, alcalase hydrolysates revealed a higher antihypertensive potential, IC50 of 101 µg of protein/mL. In general, FPH obtained by both enzymes systems maintained these bioactivities after the passage throughout a simulated gastrointestinal tract. The hydrolysates also displayed important technological properties, namely oil absorption capacity (~1 g oil/g sample) and emulsifying property (~40%). Therefore, it will be conceivable to use fish by-products based on a circular economy approach to generate added value compounds for animal and human nutrition
- Locally-sourced animal protein hydrolysates in high-plant-protein diets can promote European seabass growth and nutrient utilization, reducing reliance on fishmealPublication . Rodrigues-dos-Santos, Luciano; Basto, Ana; Monteiro, Marta; António, Carla; Rodrigues, Ana M.; Sá, Tiago; Velasco, Cristina; Martins, Rui; Rosa, Ana; Pintado, Manuela; Almeida, André; Valente, Luisa M. P.Upcycling meat and fish by-products into bioactive protein hydrolysates promotes zero-waste practices within the circular bioeconomy and provides locally-sourced alternatives to replace fishmeal (FM) in aquafeeds. In this study, novel hydrolysates were developed from blue shark skin, fish by-products, and swine processed animal protein, aiming to reduce the high-quality FM inclusion in European seabass (Dicentrarchus labrax) diets. Four isoproteic (53%) and isolipidic (18%) plant-based diets were formulated: a control (CTRL) diet containing 12.5% FM was compared to three experimental diets, including 3% of each hydrolysate at the expense of FM-protein: SHARK, FISH, and SWINE. Seabass juveniles (13 g) stocked in 160 L tanks (3.9 kg/m3) were fed the diets in triplicate, three times daily until satiety, for 89 days. All diets were equally well accepted, promoting similar feed intake, daily growth index (1.6), and efficient feed conversion ratio (1.0–1.1). All fish at least quadrupled their initial size, but those fed the SWINE diet showed the highest body weight (55 g) and significantly higher condition factor (1.22), hepatosomatic index (HSI) (1.6), and viscerosomatic index (VSI) (8.4). Intestinal integrity remained similar across treatments, and apparent digestibility coefficients (ADCs) of protein and fat were above 96%. Iron (Fe) ADC was at least doubled with hydrolysates inclusion. Whole-body and muscle composition were similar across groups. However, the muscle metabolome of the SHARK-fed fish exhibited higher levels of glycolytic intermediates and lower levels of glucogenic amino acids (AAs) and fumarate, suggesting an increased catabolic activity. However, these changes were not reflected in fish growth performance or muscle flesh quality, which remained similar among treatments.
- Medidas preventivas da hipotermia em contexto perioperatório: uma prática de enfermagem avançadaPublication . Rosa, Ana; Rabiais, Isabel; Oliveira, Rute
- Membrane fractionation of Cynara cardunculus swine blood hydrolysate: ingredients of high nutritional and nutraceutical valuePublication . Araújo-Rodrigues, Helena; Coscueta, Ezequiel R.; Pereira, Miguel F.; Cunha, Sara A.; Almeida, André; Rosa, Ana; Martins, Rui; Pereira, Carlos D.; Pintado, Manuela E.This work proposes an innovative approach to valorise swine blood based on enzymatic hydrolysis and membrane fractionations. Hydrolysis with Cynara cardunculus enzymes, followed by microfiltration and double nanofiltration generated three high protein fractions, retentate of microfiltration (RMF; >0.5 µm) and retentate of nanofiltration (RNF; >3 kDa) with approximately 90% of protein on a dry basis and filtrate of nanofiltrate (FNF; <3 kDa) with 65%. FNF, rich in low molecular weight peptides, showed excellent antioxidants (ABTS and ORAC of 911.81 and 532.82 µmol TE g−1 DB, respectively) and antihypertensive (IC50 of 28.51 µg mL−1) potential. By peptidomics and in silico analysis, 43 unique sequences of interest were found, among which LVV-Hemorphin-7 was identified. This hemorphin was demonstrated as the main responsible for the observed bioactivity. Complementary results showed a prebiotic effect mainly for the growth of Bifidobacterium animalis Bo, as well as interesting free amino acids (mainly glutamic acid, leucine, alanine, phenylalanine and aspartic acid) and mineral (e.g., Ca, Mg, P, K and Na) profiles. No antibacterial effect was verified for the seven pathogenic bacteria tested. This study allowed obtaining new ingredient of high nutritional and nutraceutical value for human consumption, with a perspective of sustainability and industrial viability.
- Métodos preventivos da hipotermia ao cliente no período perioperatório: uma prática de enfermagem avançadaPublication . Rosa, Ana; Rabiais, Isabel Cristina Mascarenhas; Oliveira, Rute
- Omega-3 fatty acids from fish by-products: innovative extraction and application in food and feedPublication . Rodrigues, Matilde; Rosa, Ana; Almeida, André; Martins, Rui; Ribeiro, Tânia; Pintado, Manuela; Gonçalves, Raquel F. S.; Pinheiro, Ana C.; Fonseca, António J. M.; Maia, Margarida R. G.; Cabrita, Ana R. J.; Barros, Lillian; Caleja, CristinaOmega-3 fatty acids (O3FA) are essential nutrients that play a crucial role in maintaining human and animal health. They are known for their numerous health claims, including cardiovascular benefits, contributing to both the prevention and treatment of immunological, neurological, reproductive, and cardiovascular complications, and supporting overall well-being. Fish, especially oily fish, comprise rich source of O3FA. In the fish industry, significant amounts of by-products and waste are generated during processing which are often discarded or used for lower-value applications. However, there is recognition of the potential value of extracting O3FA from these by-products. Various extraction techniques can be used, but the goal is to efficiently extract and concentrate the O3FA while minimizing the loss of nutritional value. To prevent oxidation and maintain the stability of O3FA, natural antioxidants can be added. Antioxidants like polyphenolic compounds and plant extracts help to protect the O3FA from degradation caused by exposure to oxygen, light, and heat. By stabilizing the O3FA, the shelf life and nutritional value of the extracted product can be extended. In summary, this work presents a forward-looking strategy for transforming fish by-products into high-quality oils, which hold great potential for application in food and feed.