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Research Project
NEW PREBIOTIC INGREDIENTES BASED ON CHITOSAN
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Publications
Effects of hemicellulose-derived saccharides on behavior of Lactobacilli under simulated gastrointestinal conditions
Publication . Gullón, Patricia; Gullón, Beatriz; Cardelle-Cobas, Alejandra; Alonso, José Luis; Pintado, Manuela; Gomes, Ana Maria
Four types of purified xylooligosaccharides (XOS) from several lignocellulosic materials, showing different
structural features (including chain length, branching, and linkage types), obtained from different feedstocks
(Eucalyptus globuluswood, rice husks,wheat bran or barley wastes), were assessed (using fructooligosaccharides
as reference substrate) for their effects on the growth of six different probiotic Lactobacillus strains in basal MRS
media and survival in different simulated gastrointestinal tract (GIT) conditions. The hydrophobicity of bacterial
cells, which measures their potential for epithelial adhesion, was also evaluated. Improved growth of Lactobacillus
strains was observed for media containing XOS as the single source of carbohydrate, confirming their role as
prebiotics. These oligosaccharides also led to improvement in the resistance of the target Lactobacillus to the
simulated GIT environment. The enhancement of the survival rates depended on the type of oligosaccharide.
This is the first comparative study of the effects in lactobacilli involving four types of XOS obtained from different
lignocellulosic materials. The obtained results show that these oligosaccharides manufactured from alternative
sources could be interesting prebiotic substrates with different structures in comparison with the available
commercially and with interesting potential towards the development of synbiotic products.
Synthesis, optimization and structural characterization of a chitosan-glucose derivative obtained by the Maillard reaction
Publication . Gullón, Beatriz; Montenegro, María I.; Ruiz-Matute, Ana I.; Cardelle-Cobas, Alejandra; Corzo, Nieves; Pintado, Manuela E.
Chitosan (Chit) was submitted to the Maillard reaction (MR) by co-heating a solution with glucose (Glc). Different reaction conditions as temperature (40, 60 and 80 °C), Glc concentration (0.5%, 1%, and 2%, w/v), and reaction time (72, 52 and 24h) were evaluated. Assessment of the reaction extent was monitored by measuring changes in UV absorbance, browning and fluorescence. Under the best conditions, 2% (w/v) of Chit, 2% (w/v) of Glc at 60°C and 32 h of reaction time, a chitosan-glucose (Chit-Glc) derivative was purified and submitted to structural characterization to confirm its formation. Analysis of its molecular weight (MW) and the degree of substitution (DS) was carried out by HPLC-Size Exclusion Chromatography (SEC) and a colloid titration method, respectively. FT-IR and (1)H NMR were also used to analyze the functional groups and evaluate the introduction of Glc into the Chit molecule. According to our objectives, the results obtained in this work allowed to better understand the key parameters influencing the MR with Chit as well as to confirm the successful introduction of Glc into the Chit molecule obtaining a Chit-Glc derivative with a DS of 64.76 ± 4.40% and a MW of 210.37 kDa.
Chitosan impregnated gutta-percha points: antimicrobial in vitro evaluation and mechanical properties
Publication . Cardelle-Cobas, Alejandra; Reis, Patrícia J. M.; Costa, Eduardo; Tavaria, Freni K.; Pintado, Manuela E.
Chitosan-impregnated gutta-percha points (ChitGPP) were tested for their ability to inhibit the growth of microorganisms usually involved in root canal infections. Their mechanical properties were also studied and compared with the commonly used commercial points in endodontics. ChitGPP were more efficient in reducing the microbial load than those without chitosan. ChitGPP also possess better tensile and elastic properties than commercial ones. After six months of storage, ChitGPP’s were still able to reduce the bacterial load by 1 log, suggesting that impregnation of gutta-percha points with chitosan could be a good alternative to obtain gutta-percha points with improved antimicrobial properties.
Low fat goat meat sausage with chitosan-glucose Maillard reaction product: impact on quality and shelf life
Publication . Amaral, Deborah Silva do; Cardelle-Cobas, Alejandra; Dias, Celina de Castro Querino; Lima, Darlinne Amanda Soares; Pereira, Sérgio de Ferreira; Arcanjo, Naciza Maria de Oliveira; Dalmás, Paulo Sérgio; Madruga, Marta Suely; Pintado, Maria Manuela Estevez
Low fat fresh goat sausages based on chitosan (LMWC) and derivative chitosan (LMWC-Glc) were developed aiming to produce a functional food product evaluating the effect of inclusion of these compounds on quality, stability and shelf life. Goat sausages (10% pork fat) were formulated with 2% (w/w) of LMWC or LMWC-Glc and stored at 4 °C during 21 days. Results indicated that incorporation of LMWC-Glc and LMWC is technologically feasible, originating a potential functional product with low fat content, besides the positive impact on microbial safety. The modified LMWC (towards better solubility and lower adstringency) incorporated at 2% as functional ingredient maintained positive effect on antimicrobial, nutrional, textural and sensory performance. The results also proved that derivative chitosan may also be a promising strategy for improving the quality and extending the shelf life of low fat goat sausage.
Goat sausages containing chitosan towards a healthier product: microbiological, physicochemical textural evaluation
Publication . Amaral, Deborah S. do; Cardelle-Cobas, Alejandra; Nascimento, Bárbara M. S. do; Madruga, Marta S.; Pintado, M. E.
Goat meat is extensively known for its interesting nutritional value and for being an important source of
protein with high quality. Its food derivatives are, therefore, a good alternative to develop new products
addressed to health conscious consumers. In this work, a healthier goat product, namely, a low fat fresh
sausage, was produced with the objective of evaluating the effect of inclusion of chitosan on quality,
stability and shelf life. Sausages containing 2% chitosan were formulated with different fat levels
(5%, 12.5% and 20%, w/w) and stored at 4 °C for 15 days. Results indicated the incorporation of 2% (w/w)
chitosan was technologically feasible, due to the reduction of microbial growth and lipid oxidation, as
well as the enhancement of red color. Additionally, the treated samples improved all the characteristics
associated with cooking, showing the ability to bind water and fat and acquiring a firmer texture compared
with control samples. Additionally, the reduction of fat content is technologically feasible without
negative influences on the final product.
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Funding agency
Fundação para a Ciência e a Tecnologia
Funding programme
Funding Award Number
SFRH/BPD/90069/2012