Effects of different drying conditions on the rehydration ratio and water holding capacity properties in three different species of algae Ulva lactuca, Codium vermilara and Codium tomentosum

Over the last years, algae have been increasingly used in Human food due their rich chemical and nutritional composition, particularly the high supply of essential nutrients to the human body such as protein and dietary fiber. Dietary fiber can be divided into two different types: soluble and insoluble. The characteristics of soluble dietary fiber are related to some physical and chemical properties such as rehydration ratio and water holding capacity and are important in assigning the functional and organoleptic properties and in preventing some human pathologies such as cardiovascular disease and obesity. The present study aimed to investigate the influence of different drying conditions on the rehydration ratio and water holding capacity of three green algae, Codium vermilara, Codium tomentosum and Ulva lactuca. The methods used for the determination of water retention capacity and rehydration ratio were similar to those used in previous studies (Susuki, T. et al., 1996). The algae were processed in a tray dryer and the drying conditions were: Temperature: 30ºC and 40ºC; Relative Humidity: 28%47% ; air velocity 1,9 m/s. In this work, it was concluded that higher drying temperature conditions originate lower rehydration ratio and consequent lower water holding capacity possibly due to a higher physical damage in the algae tissues. It was also observed that both Codium species have higher values for these two parameters than Ulva lactuca, under the same rehydration conditions

Elaboração de paté de lapa, Patella spp. com adição de medronho, Arbutus unedo: caraterização físico-química, microbiológica e sensorial e avaliação da estabilidade oxidativa

As lapas do género Patella são moluscos gastrópodes em crescente utilização na alimentação humana, sendo um petisco muito apreciado em várias regiões costeiras de Portugal. De acordo com a fileira do pescado, o consumo de produtos da pesca ricos em ácidos gordos polinsaturados têm vindo a substituir os produtos de origem animal terrestre através dos produtos filetados, reestruturados e pré-cozinhados. A oxidação dos alimentos é a causa mais importante na deterioração da qualidade nutricional e sensorial dos produtos da pesca. Assim nos últimos anos, tem-se verificado um interesse crescente na utilização de antioxidantes naturais de origem vegetal (frutas e vegetais) em detrimento de antioxidantes sintéticos, aquando da elaboração de produtos reestruturados de origem animal (hambúrgueres, salsichas e patés). Para além deste efeito antioxidante, existe uma relação benéfica entre o consumo de frutas e vegetais, ricos em compostos fenólicos e a prevenção de certas doenças. Este trabalho pretende produzir e caracterizar ao nível físico-químico, sensorial e microbiológico um paté elaborado a partir de lapas, com adição do fruto silvestre medronho, bem como a valorização destas matérias-primas ao proporcionar uma mais-valia nutricional/funcional e económica com o desenvolvimento de um produto inovador (paté). Por outro lado, avaliou-se a estabilidade oxidativa do paté em armazenamento refrigerado durante 90 dias bem como a aceitabilidade do mesmo. Sendo assim, produziram-se três tipos de patés inovadores: i) paté de lapa com BHT (PCON), ii) paté de lapa com 3% de medronho (PAU3) e iii) paté de lapa com 6% de medronho (PAU6). Os resultados da avaliação da estabilidade oxidativa (PAU6>PAU3>PCON) confirmam a elevada capacidade do extrato de medronho rico em compostos fenólicos como inibidor eficaz na oxidação lipídica do paté de lapa e com boa aceitação sensorial

Impact of aqueous extract of arbutus unedo fruits on limpets (Patella spp.) pâté during storage: proximate composition, physicochemical quality, oxidative stability, and microbial development

Limpets are molluscs widely used in food diet and much appreciated in many regions. The consumption of fishery products rich in polyunsaturated fatty acids has been increasing through filleted products and restructured products. Since food oxidation is the major cause of nutritional quality deterioration in fish products, the interest in the replacement of synthetic antioxidants with natural sources, namely in the preparation of restructured animal products such as burgers, sausages and pâtés, has been increasing. Phenolic compounds from fruits and vegetables have recognised antioxidant properties and are therefore currently considered as good alternatives to synthetic antioxidants in the food industry. In this study, the effects of the extracts of Arbutus unedo fruits, at two concentration levels (3% and 6%), on proximate composition, hysicochemical properties, oxidative stability and safety of limpets pâté, during 90 days at refrigerated storage, were investigated. After processing, the addition of 3% and 6% of A. unedo extracts into limpets pâté contributed to an increase of 18% and 36% in the total phenolic content and 5% and 36% in the antioxidant capacity, respectively. During storage, the enriched limpets pâté with A. unedo fruit extracts at 6% was more efficient as an enhancer of oxidative stability, with 34% inhibition of lipid oxidation, highlighting the potential use of A. unedo fruits as a functional ingredient in the fish industry. Overall, the limpets pâté with 6% of A. unedo fruit extracts proved to be more efficient regarding microbial control, and had the lowest changes in the quality parameters such as in colour, texture and pH during 90 days at refrigerated storage.info:eu-repo/semantics/publishedVersio

Exploring the phytochemicals of Acacia melanoxylon R. Br.

Invasive species are currently a world menace to the environment, although the study of their chemistry may provide a means for their future beneficial use. From a study of Portuguese Acacia melanoxylon R. Br. five known compounds were isolated: lupeol, 3 -Z-coumaroyl lupeol, 3 -E-coumaroyl lupeol (dioslupecin A), kolavic acid 15-methyl ester and vomifoliol (blumenol A). Their structures were elucidated by 1D and 2D NMR spectroscopy and mass spectrometry, and as a result some corrections are made to their previous 13C NMR assignments. Cytotoxicity of 3 -Ecoumaroyl lupeol (dioslupecin A) and kolavic acid 15-methyl ester was evaluated against HCT116 human colorectal cancer cells although biological activity was not evidentinfo:eu-repo/semantics/publishedVersio