Aplicação de formulações conservantes por incorporação em produtos lácteos

Mestrado de dupla diplomação com a UTFPR - Universidade Tecnológica Federal do ParanáOs alimentos são passíveis de diversas formas de degradação, seja pelo oxigénio presente na atmosfera, fatores microbiológicos, enzimáticos, físicos e entre outros, sendo fundamental o estudo de alternativas para conservá-los. A população está cada vez mais preocupada com os aditivos sintéticos utilizados em alimentos, seja pelos estudos referentes aos riscos à saúde, ou pelas opiniões públicas geradas na mídia. Portanto, a procura e o estudo por alimentos naturais ou com o mínimo de aditivos artificiais está cada vez maior, garantindo uma maior segurança ao consumidor. Plantas são conhecidas por serem fontes ricas em compostos bioativos, visto que esses são considerados uma defesa à agentes externos como microrganismos, agentes oxidantes e radiação ultravioleta, e por isso seus extratos são investigados como uma fonte promissora de aditivos naturais. Desse modo, os objetivos do presente trabalho envolvem a análise de três plantas: alecrim (Rosmarinus officinalis L.), manjericão (Ocimum basilicum L.) e sálvia (Salvia officinalis L.) referente às suas moléculas conservantes. Realizou-se a otimização da extração dos compostos bioativos com tecnologias sustentáveis e de baixo custo como a extração por ultrassom, utilizando solventes verdes (água e etanol); caracterização química dos extratos obtidos por HPLC-DAD-ESI/MS; avaliação da bioatividade dos extratos (atividade antioxidante, antimicrobiana e citotóxica); incorporação dos extratos otimizados em iogurtes e avaliação da estabilidade dos ingredientes ao longo da vida de prateleira através de parâmetros físicos e químicos como textura, cor e pH; análise microbiológica, nutricional e monitoramento das moléculas conservantes. De acordo com os resultados obtidos, quanto a otimização, verificou-se que a percentagem de solvente é o fator mais relevante para a obtenção de um extrato rico em ácido rosmarínico, seguido pelo tempo de extração e potência do equipamento. Para a atividade antioxidante e antimicrobiana, o extrato de alecrim obteve o melhor resultado, seguido pela sálvia e por fim, o manjericão. Nenhum dos três extratos vegetais avaliados apresentaram hepatotoxicidade, ultrapassando a concentração máxima testada. Por fim, verificou-se que os extratos vegetais não apresentaram mudanças nas características físico-químicas e nutricionais dos iogurtes. Além disso, não interferiu no crescimento das bactérias lácticas, microrganismo fundamental para o processo de fabricação do iogurte.Foods are susceptible to various forms of degradation, either by oxygen present in the atmosphere, microbiological factors, enzymatic, physical, and others, and it is essential to study ways of preserving food. The population is increasingly concerned with the synthetic additives used in food, either by studies related to health risks, or by public opinions generated in the media. The demands for non-processed foods or with a minimum of artificial additives is increasing due to an increased awareness of consumers towards whtier diets. Plants are known to be rich sources of bioactive compounds, since these are considered a defense mechanism against external agents such as microorganisms, oxidizing agents, and ultraviolet radiation, and for this reason their extracts are investigated as a promising source of natural additives for the food industry. The objectives of this work involve the study of three plants: rosemary (Rosmarinus officinalis L.), basil (Ocimum basilicum L.) and sage (Salvia officinalis L.) regarding their preservative molecules. The extraction of bioactive compounds was optimized with sustainable and low-cost technologies such as ultrasound extraction (UAE), using green solvents (water and ethanol); chemical characterization of the extracts obtained by HPLC-DAD-ESI/MS; evaluation of the bioactivity of the extracts (antioxidant, antimicrobial and cytotoxic activity; incorporation of the optimized extracts in yogurts and evaluation of the stability of the ingredients over the shelf life by analysing physical and chemical parameters such as texture, color and pH; microbiological and nutritional analysis. According to the obtained results, as for optimization, it was found that the percentage of solvent is the most relevant factor for obtaining an extract rich in rosmarinic acid, followed by the extraction time and ultrasonic power. For the antioxidant and antimicrobial activity, rosemary extract showed the best result, followed by sage and finally, basil. None of the three plant extracts showed hepatotoxicity, exceeding the maximum concentration tested. Finally, the plant extracts did now show changes in the physico-chemical and nutritional characteristics of the yogurts. Moreover, it did not interfere with the growth of lactic acid bacteria, a fundamental microorganism for the yogurt manufacturing process.Este trabalho é financiado pelo programa FEDER-Interreg España-Portugal pelo apoio financeiro através do projeto: 0377_Iberphenol_6_

Development of natural preservatives for the food industry: an integrated strategy focused on the use of sustainable, low cost and efficient processes

The demand for natural foods is increasing, since the concern about the use of artificial additives is increasing too. In the search for alternatives to the synthetic ones, natural preservatives obtained from plants appears as a viable option, ensuring consumer´s safety. The aim of the present work was to evaluate the preservative capacity of natural matrices such as rosemary (Rosmarinus officinalis L.), basil (Ocimum basilicum L.) and sage (Salvia officinalis L.) and compare their behavior with an artificial one (potassium sorbate). These preservatives were incorporated in yogurts and the physical parameters and nutritional profile were accessed.To the Foundation for Science and Technology (FCT) and FEDER, under program PT2020 for financial support to CIMO (UD/AGR/00690/2019). M. Carocho and S. Heleno thank FCT for their individual research program-contract (CEECIND/00831/2018; CEECIND/03040/2017), while L. Barros thanks FCT for her institutional scientific employment program contract.info:eu-repo/semantics/publishedVersio

Efficacy, sustainability and safety of natural food preservatives: a study on muffins preserved with plant extracts

The natural preservatives do not show deep changes on the nutritional profile, and, pending their efficacy on antioxidant activity, should be encouraged as alternatives to synthetic preservatives. The natural additives should be encouraged to be used as alternatives to synthetic ones. They did not impact the colour of muffins.Foundation for Science and Technology (FCT) and FEDER, under program PT2020 for financial support to CIMO (UD/AGR/00690/2019). S. Heleno and M. Carocho thank FCT for their individual research program-contract (CEECIND/00831/2018; CEECIND/03040/2017), while L. Barros thanks FCT for her institutional scientific employment program-contract.info:eu-repo/semantics/publishedVersio

Preservation of chocolate muffins with Lemon Balm, Oregano, and Rosemary extracts

Muffins are snacks made from flour and chocolate and preserved with synthetic additives. Following consumer trends, the search for natural food additives has gained traction. Plants such as rosemary, lemon balm, and oregano were analyzed following an optimization of ultrasound assisted extraction, screened for their antioxidant and antimicrobial activity and incorporated in chocolate muffins, comparing them to synthetic preservatives over the course of 8 days. The nutritional profile, organic and fatty acids, soluble sugars, texture profile, external color and digital imaging of the muffin pores were analyzed. Slight changes were sought for the muffins incorporated with the natural extracts. By means of linear discriminant analysis, rosemary extract was considered the most promising extract to preserve the muffins due to its similarity to potassium sorbate, showing no changes in the muffins it was incorporated in, although it showed a lower amount of phenolic compounds when compared to lemon balm.This research was funded by the Portuguese Foundation for Science and Technology (FCT) and the FEDER-Interreg España-Portugal programme for financial support through the project TRANSCoLAB 0612_TRANS_CO_LAB_2_. The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to the CIMO (UIDB/00690/2020). L.B. and R.C.C. also thank the national funding by FCT—Foundation for Science and Technology, through the institutional scientific employment program-contract for their contracts and, M.C., S.H. and J.P. to the national funding by FCT—Foundation for Science and Technology, through the individual scientific employment program-contracts (CEECIND/00831/2018, CEECIND/03040/2017 and CEECIND/01011/2018). The authors are also grateful to FEDER-Interreg España-Portugal programme for financial support through the project TRANSCoLAB 0612_TRANS_CO_LAB_2_. M.C.P. and J.M.U. contributed in the same manner for this manuscript.info:eu-repo/semantics/publishedVersio

Promising preserving agents from sage and basil: a case study with yogurts

In the present work, sage (Salvia officinalis L.) and basil (Ocimum basilicum L.) were exploited for their preservative purposes, as viable alternatives to artificial ones. The ultrasound-assisted extraction (UAE) of bioactive compounds was pre-optimized using factorial screening analysis, prior to applying response surface methodology (RSM). The obtained extracts were characterized in terms of phenolic compounds by high-performance liquid chromatography coupled to photodiode array detector and mass spectrometer HPLC-DAD-ESI/MS and bioactivities, namely the antioxidant, antimicrobial and cytotoxic potential. In addition, the most promising extracts were incorporated into yogurts, that were further screened for nutritional and physico-chemical properties and microbial load, over a shelf life of 14 days. According to the obtained results, the solvent percentage is the most relevant factor for obtaining rosmarinic acid-rich extract, followed by the extraction time and ultrasonic power. For the antioxidant and antimicrobial activity, sage showed the best result for both analysis and none of the two plant extracts were hepatotoxic. Finally, both extracts did not show changes in the physicochemical and nutritional characteristics of the yogurts and did not interfere with the growth of lactic acid bacteria, an important microorganism during yogurt fermentation. These results highlight the high potential of sage and basil as natural preservatives.Please add: This research was funded by the Portuguese Foundation for Science and Technology (FCT) and ERDF, through the Incentive System to Research and Technological development, within the Portugal2020 Competitiveness and Internationalization Operational Program for the financial support to BIOMA: POCI_01_0247_FEDER_046112; ERDF through the Regional Operational Program North 2020, within the scope of Project GreenHealth: Norte-01-0145-FEDER-000042. FCT: Portugal for financial support through national funds FCT/MCTES to the CIMO (UIDB/00690/2020) and to F.A. Fernandes PhD grant (SFRH/BD/145467/2019). L. Barros, M.I. Dias and R.C. Calhelha also thank the national funding by FCT, P.I., through the institutional scientific employment program-contract for their contracts and M. Carocho (CEECIND/00831/2018), J. Pinela (CEECIND/01011/2018) and S.A. Heleno (CEECIND/03040/2017) to the national funding by FCT, P.I., through the individual scientific employment program-contracts; ERDF, through the Incentive System to Research and Technological development, within the Portugal2020 Competitiveness and Internationalization Operational Program for the financial support to BIOMA: POCI_01_0247_FEDER_046112; ERDF through the Regional Operational Program North 2020, within the scope of Project GreenHealth: Norte-01-0145-FEDER-000042. Serbian Ministry of Education, Science and Technological Development [Contract No. 451-03-68/2020-14/200007] for MI and MS.info:eu-repo/semantics/publishedVersio

A breakthrough on bread formulation: natural mineral water as a novel functional ingredient

The food industry has a significant impact on global economy. The development of new products and food ingredients that improve the nutritional, functional, and organoleptic properties play a critical role in the discovery of higher-quality products. Bread is one of the most common foods found in most people's daily diets. Water plays a crucial role in its preparation, since it hydrates the flour, amide, and proteins. In this way, natural mineral waters (thermal and carbonated) are rich in trace elements, presenting great potential in the development of new enriched products [1,2] . The main purpose of this study was to create bread, biju, and chapata formulations that used natural mineral water instead of regular water to better understand the impact of different liquids on the physicochemical properties and centesimal composition of bread (thermal and carbonated). After cooking, parameters such as carbohydrates, ash, fat, protein, salt content, pH, water activity, minerals and fatty acids were determined. With regards to the centesimal composition, the carbonated and thermal biju breads showed significant increase in the energy value when compared to normal bread. Although the chapata thermal bread had the highest protein and salt content, the energy value remained unchanged. Noteworthy, analyzing the fatty acid profile for the thermal biju bread there was a significant decrease in the PUFA content. Considering the chapata bread (carbonated and thermal) highest contents of mainly SFA and MUFA were found. When comparing normal bread with carbonated and thermal chapata breads in pH parameter, these breads showed the highest values, while the water activity increased in the carbonated and thermal biju bread. Finally, a highest total mineral content, was observed in the carbonated and thermal biju bread. Overall, the results suggest that thermal and carbonated waters could be useful ingredients in the development of novel functional productsThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to the CIMO (UIDB/00690/2020). Also to FCT and BPI La Caixa Foundation, within project titled ‘AquaeVitae - Água Termal Como Fonte de Vida e Saúde” - “PROMOVE – O futuro do Interior” call 2020 and “AquaValor—Centro de Valorização e Transferência de Tecnologia da Água” (NORTE-01-0246-FEDER-000053), supported by Norte Portugal Regional Operational Programme (NORTE 2020), under the PORTUGAL 2020 Partnership Agreement, through the European Regional Development Fund (ERDF). S. Heleno and M. Carocho thank FCT for their individual employment program–contract (CEECIND/03040/2017, CEEC-IND/00831/2018), and L. Barros also thanks FCT through the institutional scientific employment program–contract for her contract.info:eu-repo/semantics/publishedVersio

Económicos” cakes strengthened with chestnut: effects on texture and color

Cereals grains, such as wheat, rice and corn starch are one of the main sources of nutrients and energy contributors to the human diet. Furthermore, wheat baked products are historically the basis of the diet in Europe [1]. The “económicos” are traditional cakes from Portugal, made with flour, sugar, margarine, olive oils, eggs and brandy and quite appreciated by consumers, because of the good taste [2]. Different sources of flour can be used in pastry products, however, the gluten present in wheat flour, along with starch maintain the union between the ingredients, provide the structure of the baked product and also the elasticity and extensiveness of the mass. Therefore, with the use of other sources of flour, the presence of gluten becomes minimal and the cake tends to become brittle and compact [3,4], usually with an inferior quality compared to foods which contain it, namely at the level of low nutritional value, weak coloration, higher tendency to crumble and, mainly, low volume [3]. Thus, the main objectives of this work were to analyse the texture and color of “económicos” incorporated with chestnut flower, thus strengthening the económicos nutritional value and not fully reducing gluten. Color was analysed using a portable colorimeter, with analysis of the L*, a* and b* coordinates on the top, bottom and inside sections of the “económicos”. Texture was analysed using a texturometer and a texture profile analysis, rendering the dimensions of hardness, adhesiveness, resilience, cohesiveness, springiness, gomosity, chewiness and firmness. Both analysis were carried out over the course of 25 days and the samples were compared with control económicos with only wheat flour. Overall, significant interaction was sought for all analysis of color, except for red-green on the top of the “económico” and lightness of the inside, being the chestnut samples significantly darker than the control ones. Storage time showed, as expected, a higher influence on the texture profile, especially in terms of hardness, cohesiveness, springiness and chewiness, with statistical differences found from the first to the 11th day. The chestnut flower only influenced the springiness, making thus reducing this dimension. Chestnut flour can be useful to fortify these cheap snacks, although analysis on the chemical, nutritional and microbial analyses are being processedThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020). L. Barros thanks FCT through the institutional scientific employment program-contract for her contract, while M. Carocho and S. Heleno thank FCT through the individual scientific employment program-contracts (CEECIND/00831/2018 and CEECIND/03040/2017); to FEDER-Interreg España-Portugal program for financial support through the project TRANSCoLAB 0612_TRANS_CO_LAB_2_P, to ERDF, through the Incentive System to Research and Technological development, within the Portugal2020 Competitiveness and Internationalization Operational Program for the financial support to BIOMA(POCI_01_0247_FEDER_046112); ERDF through the Regional Operational Program North 2020, within the scope of Project GreenHealth (Norte-01-0145-FEDER-000042).info:eu-repo/semantics/publishedVersio

Nutritional enrichment of "Económicos" through the incorporation of chestnut flour

“Económicos” are traditional Portuguese cakes from the region of Trás-os-Montes, made from inexpensive ingredients, such as flour, sugar, margarine, olive oil, eggs and brandy. Although widely consumed, the combination of ingredients does not provide any significant nutritional benefit [1]. The species Castanea sativa Mill. represents a valuable natural resource in Northern Portugal, however not all fruits are commercialized due to fruit calibre requirements [2]. There are several studies that demonstrate the nutritional importance of chestnuts [3], thus, increasing the nutritional value of "Económicos" with chestnut, which could be an opportunity to improve these cakes. Therefore, in the present work, “económicos were incorporated with chestnut flour and analyzed over 32 days of storage time. The nutritional profile analysis, including proteins, crude fat, moisture, ash, fibers, carbohydrates and energy were carried out following the AOAC official methods [4]. Soluble sugars were determined using HPLC-RI, organic acids by UPLC-DAD and fatty acids by GC-FID. Two batches of “Económicos” were used, one with 9% of chestnut flour and the other one without any incorporation, and a two-way analysis of variance was applied (storage time and type of flour as the main factors). This traditional Portuguese pastry product showed a relatively low moisture content (13.1±0.8 g/100 g fw), with carbohydrates being the macronutrient present in the highest quantity (57±2 g/100 g fw), followed by proteins (7.4±0.5 g/100 g fw), offering an energy value of 417±8 kcal/100 g fw. Sucrose (28±4 g/100 g fw) was the only feee sugar present, while two organic acids were identified, with oxalic acid (0.04±0.01 g/100 g fw) standing out. Fourteen fatty acids were also found, with greater abundance of butyric (C4:0 – 11.4±1.6 g/100 g fw) and linoleic (C18:2n6c – 1.9±0.4 g/100 g fw) acids. Regarding the nutritional value of "Económicos", for moisture and ash, the interaction of both factors was significant, which did not allow for an individual classification of these factors; there was a statistically higher amount of crude fat in the control samples, but lower carbohydrates, meaning that the flour significantly influences the content of these two nutrients. Regarding the content in proteins, fibers and energy, no significant differences were verified. For the sucrose content and for the individual and total content of organic acids, a significant interaction between both factors was detected, although through the estimated marginal means, a higher amount of all these molecules was detected in the cakes with chestnut flour. Finally, concerning the fatty acid composition, the interaction of the two factors was significant, not allowing an individual classification. It could be concluded that the chestnut flour does not significantly influence the composition of the traditional "Económicos" at 9% of total flour, contributing to a market diversification and valorisation of this traditional product, while also providing higher nourishment and bioactive molecules to the traditional cakes. Sensorial analysis will be performed on the developed Económicos, as well as the bioactive analysis to understand other positive effects that chestnut flour can add to the “Económicos”.To FCT (Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020), for the PhD grant (SFRH/BD/145467/2019) of Filipa A. Fernandes, the contract of Lillian Barros through the institutional scientific employment program-contract and the contracts of Sandrina. A. Heleno (CEECIND/03040/2017) and Márcio Carocho (CEECIND/00831/2018) through the individual scientific employment program-contract. To the MICINN for the contract to researcher Miguel A. Prieto. To the project TRANSCoLAB 0612_TRANS_CO_LAB_2_P and GreenHealth (Norte-01-0145-FEDER-000042).info:eu-repo/semantics/publishedVersio

Physical properties of 29 colored potato varieties

The use of different varieties of potatoes ( Solanum tuberosum L.) with different colors may be appealing to consumers, namely in terms of their visual appearance, allowing their use as “chips” and other ready-to-eat snacks. This work studied the physical properties of 29 varieties of colored potatoes, analyzing their external color and the different dimensions of texture. The external color was measured with a portable colorimeter, analyzing the CIELab color space according to the L* (lightness), a* (red-green) and b* (blue-yellow) coordinates. The texture was determined using a “texture profile analysis” assay allowing the classification of their hardness, adhesiveness, springiness, cohesiveness and resilience. The samples were classified through an analysis of variance using Tukey’s test as a post-hoc, and finally were subjected to a linear discriminant analysis for further discrimination based on the studied parameters. According to the obtained results, the color of the potatoes showed significant statistical differences, although many of the samples were related to each other. The sample with the darkest color was “Blaue veltlin” variety, with an L* of 27.8, whereas the sample with the lightest colour was “Blaue ajanhuiri” variety. In terms of the values of parameter a* the cultivar with the greenest tone was also the “Blaue ajanhuiri”, while the one closer to the red quadrant was "Purple from Peru”. Finally, the analysis of parameter b* showed that “Blaue Neuseeländer” sample was the one with the highest blue tone and “Purple fiesta” the one with the highest intensity of yellow. Regarding the different texture dimensions, the samples showed homogenous values. All samples revealed no statistical difference for springiness, whereas regarding adhesiveness, the sample “Purple from Congo” was the most adhesive at -144 g/sec and “Linzer blaue” the less adhesive at -15 g/sec. Concerning the hardness parameter, “Blaue Anneliese” and “Blaue neuseeländer” were the samples with the hardest and softest texture, respectively. In addition, the most cohesive sample was “Pink from Bolivia”, whereas the least cohesive one was “Linzer blaue”. Chewiness had three different levels of significant difference with “Blaue Anneliese” being the least chewy and “Black princess” the most, while for resilience, the least resilient were “Pink from Bolivia” and “Hermanns blaue” and the most resilient was “Linzer blaue”. In terms of the linear discriminant analysis, the first two of five functions described 84.8% of variability (function 1 – 72.0%, function 2 – 12.8%), while the varieties that presented the highest variability were “Lilly rose”, “Red salad potato”, “Purple from Peru”, “Königspurpur” and “Highland burgundy”. In conclusion, the presented results showed a great variability among the tested potato varieties indicating that these could dictate the different uses of the final food product.The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020). L. Barros thanks the national funding by FCT through the institutional scientific employment program-contract for her contract, while M. Carocho and S. Heleno thank FCT through the individual scientific employment program-contracts (CEECIND/00831/2018 and CEECIND/03040/2017). I. Oliveira thanks FCT for her PhD grant (BD/06017/ 2020 ). This work is funded by the European Regional Development Fund (ERDF) through the Regional Operational Program North 2020, within the scope of Project GreenHealth - Digital strategies in biological assets to improve well-being and promote green health, Norte-01-0145-FEDER-000042, and Project Mobilizador Norte-01-0247-FEDER-024479: ValorNatural®.info:eu-repo/semantics/publishedVersio

Influence of chestnut flour and chestnut dried pieces on the nutritional profile of a Portuguese traditional cake. XV Encontro de Química dos Alimentos. Madeira

The combination of flour, sugar, margarine, olive oil, eggs and brandy give rise to a traditional Portuguese pastry product from the region of Trás-os-Montes, which is highly consumed and appreciated, however, its nutritional profile does not bring much benefits1,2. Currently, the percentage of consumers concerned about what they eat is increasing, demanding diversified products and with less processed ingredients. In this perspective, the objective of this work was to verify the influence of chestnut flour (Castanea sativa Mill.) and chestnut pieces on the nutritional composition of the "Económicos", to increase the value of a product with high economic impact, in Trás-os-Montes, the chestnut, known for its interesting nutritional and bioactive properties. The nutritional profile analysis, including proteins, crude fat, moisture, ash, fibers, carbohydrates, and energy were performed following the AOAC official methods.3 Thus, one lot of “Económicos” was incorporated with 9% chestnut flour, another one with pieces of dried chestnut, and finally another one, the control lot, without any incorporation. This traditional Portuguese pastry product showed a relatively low moisture content (13.9 ± 0.6 g/100 g), with carbohydrates being the macronutrient present in the highest quantity (67 ± 1 g/100), followed by proteins (18.3 ± 0.9 g/100 g), offering an energy value of 345 Kcal. Statistically, it appears that both the chestnut flour and the chestnut pieces significantly reduced the humidity of the “Económicos”. Regarding crude fat, no significant differences were sought between the samples, being the same recorded for, ash and fiber content in the different products analyzed. Regarding carbohydrates, the pieces of chestnut significantly increased the content in carbohydrates, while no differences were sought between the control and chestnut flour. Finally, considering energy, the “Económicos” with chestnut pieces showed a significantly higher amount of energy. This work showed that chestnut products do not have a significantly negative influence on traditional "Económicos” and may be a good asset for the diversification of this traditional product and valorization of chestnuts. Furthermore, organoleptic, and bioactive analysis should be pursued to understand other positive effects this dried nut could have on the “Económicos”.To the Foundation for Science and Technology (FCT, Portugal) for the PhD grant of Filipa A. Fernandes (SFRH/BD/145467/2019); the contract of Lillian Barros through the institutional scientific employment; the through the individual scientific employment program-contract for Sandrina A. Heleno and Márcio Carocho contracts. To the MICINN for the contract to researcher Miguel A. Prieto.info:eu-repo/semantics/publishedVersio