Percorrer por autor "Arribas, Claudia"
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- Extrusão - um método viável no desenvolvimento de novas formulações sem glúten à base de leguminosas e arrozPublication . Arribas, Claudia; Pereira, Eliana; Barros, Lillian; Alves, Maria José; Calhelha, Ricardo C.; Guillamón, Eva; Pedrosa, Mercedes M.; Ferreira, Isabel C.F.R.O cozimento por extrusão é um tipo de processamento alimentar de curta duração que se caracteriza pelo uso de alta temperatura. Prima também pelo controle automatizado, alta capacidade de produção, operação contínua, alta produtividade, versatilidade e alta adaptabilidade às condições de processamento, eficiência energética e baixo custo [ 1,2]. Esta tecnologia é útil para obter produtos tais como, salgadinhos, cereais matinais prontos para consumo, biscoitos, amidos modificados, proteínas vegetais texturizadas, massas, substitutos de carne e alimentos para animais de estimação [3]. Neste estudo, foram desenvolvidas seis misturas com diferentes proporções de arroz, feijão e alfarroba, avaliando-se as alterações induzidas pelo cozimento por extrusão na sua composição fenólica. Paraa valiaçãod op erfilf enólico,a sa mostrasf orams ubmetidasa extraçõesh idroetanólicas (80:20, vlv) que foram, posteriormente, analisadas por HPLC-DAD-ESI/MS. O perfil fenólico revelou a ausência de compostos nas amostras de arroz e arroz comercial, contudo, evidenciou a presença de 5 e 28 compostos nas amostras de feijão e alfarroba, respetivamente. Na amostra de feijão destacou-se o derivado do ácido p-cumánico com um valor de 121 g/100 g massa seca (ms), ao contrário da amostra de alfarroba onde o composto maioritário foi um tetragaloil-glucósido, com 763 g/100 g ms. Relativamente às misturas, verificou-se que a percentagem de leguminosas nas formulações foi uma variável que afetou significativamente a concentração de compostos fenólicos, uma vez que foi encontrada maior quantidade desses compostos nas misturas com maior concentração de feijão e alfarroba. Tendo em conta os efeitos da tecnologia em estudo, a análise estatística mostrou uma diferença significativa entre todas as amostras, extrusadas e não-extrusadas, com exceção das formulações com 40% de feijão e 60% de arroz, onde o processo de extrusão não causou mudanças relevantes no conteúdo de compostos fenólicos. Deste modo, foi evidente a presença de compostos bioativos nas farinhas de arrozleguminosas (misturas de arroz, feijão e alfarroba), traduzindo-se numa ótima alternativa para o desenvolvimento de novos lanches sem glúten, fazendo frente a um mercado dominado principalmente por cereais.
- Healthy novel extruded gluten-free snacks based on legumes and rice: bioactivity evaluationPublication . Arribas, Claudia; Pereira, Eliana; Barros, Lillian; Alves, Maria José; Calhelha, Ricardo C.; Guillamón, Eva; Pedrosa, M.M.; Ferreira, Isabel C.F.R.Extrusion-cooking technology is a high-temperature and short-time process, necessary to cause structural, physico-chemical and nutritional changes of raw materials, forcing the material to flow under different conditions (temperature, moisture, screw speed, and feed). Rice and legumes have a great potential in the development of healthier gluten-free products than traditional snacks [1]. Rice flour (Oryza Sativa L.) has been reported as a good raw material to obtain expanded food products [1]. Dry beans (Phaseolus vulgaris L.) are rich in proteins, dietary fibre, complex carbohydrates (leading to low glycaemic index), minerals and numerous phytochemicals endowed with useful biological activities [2]. Carob fruit (Ceratonia siliqua L.) is a tree leguminous native to the Mediterranean region. The fortification with carob fruit would provide adequate fibre content and a good amount of bioactive compounds. In previous studies, carob evidenced therapeutical properties against several diseases, such us, regulatory effect in blood glucose level, reduction in low-density-lipoprotein cholesterol in hypercholesteraemic patients, body weight benefits, and improved digestion, and lipid utilization [3]. In this study, novel gluten-free extruded foods (composed by rice: 50-80%, bean: 20-40%, and carob: 0-10%) were performed using a twin-screw extruded at CARTIF (Valladolid, Spain) and the effects of extrusion were evaluated regarding bioactive properties. Commercial extruded rice was used as external control. Raw materials, non-extruded, and extruded samples were extracted with ethanol/water (80:20, v:v) and purified using C18 SepPak® Vac 3 cc cartridge [4,5], in order to obtain an extract rich in bioactive compounds. The cytotoxicity, anti-inflammatory, and antimicrobial activity were evaluated following previously reported procedures [6, 7]. Carob, commercial extruded rice and most of the extruded samples, showed cytotoxicity in the majority of the tumour cell lines tested (HeLa - cervical carcinoma, HepG2 - hepatocellular carcinoma, MCF-7 - breast adenocarcinoma, and NCI-H460 - non-small cell lung cancer). While, bean, rice, and most of the non-extruded samples presented no toxicity (GI50 value >400 µg/mL) using a non-tumour porcine liver cell culture (PLP2). In general, it was observed that extrusion process improves the cytotoxic potential in the rice-legumes sample mixtures, revealing lower GI50 concentrations (ranging between 115 and 362 µg/mL). The anti-inflammatory activity revealed a high heterogeneity, presenting bean and carob samples, the highest activity in comparison to the extruded samples. Concerning the antimicrobial activity, which was tested using a panel of multi-resistant isolated clinical strains, a low potential was observed, with non-extruded and extruded samples revealing higher values of minimum inhibitory concentration (MIC) and minimal bactericidal concentrations (MBC). In conclusion, rice-legumes flours, rice blends, beans, and carob fruits are a great alternative for the development of new gluten-free snacks products, in a market dominated mainly by cereals, due to the presence of different bioactive compounds, such as phenolic compounds, which can give healthier benefits to the consumers.
- Healthy novel gluten-free formulations based on beans, carob fruit and rice: Extrusion effect on organic acids, tocopherols, phenolic compounds and bioactivityPublication . Arribas, Claudia; Pereira, Eliana; Barros, Lillian; Alves, Maria José; Calhelha, Ricardo C.; Guillamón, Eva; Pedrosa, Mercedes M.; Ferreira, Isabel C.F.R.Rice and legumes have great potential in the development of novel gluten-free snacks that are healthier than traditional snacks. Novel gluten-free extruded foods (composed of rice: 50–80%, beans: 20–40% and carob: 5–10%) were analysed and the extrusion effects regarding organic acids, tocopherols, phenolic compounds and bioactive properties were evaluated. The total concentration of organic acids was not significantly affected by extrusion, while tocopherols showed a significant reduction. Extrusion did not produce an increase of the total phenolic content. For the bioactivity assays, commercial extruded rice, carob and most of the extruded samples showed anti-proliferative activity, which was higher than in the non-extruded samples, while for the anti-inflammatory activity, the extrusion process did not show a significant effect. Regarding the antimicrobial activity, low potential was observed with extruded and non-extruded samples showing high values of MIC and MBC as the microorganisms tested were multi-resistant isolated clinical strains.
- The impact of extrusion on the organics acids composition of gluten-free snacks based on rice, bean and carob flour blendsPublication . Arribas, Claudia; Pereira, Eliana; Barros, Lillian; Guillamón, Eva; Ferreira, Isabel C.F.R.; Pedrosa, M.M.Due to their nutritional value and chemical profile, legumes, such as beans and carob, have a great potential to be explored leading to the development of novel foods for being included in healthy diets. Organics acids are biomolecules, indispensable for the human body, since they are essential intermediates in cell metabolism. Some of these molecules exhibit antioxidant potential, since they are capable of chelating metals or delocalizing electronic charge from free radicals. Thus, they can be applied in a wide range of industries including food, pharmaceuticals, cosmetics, detergents, polymers and textiles [1]. The aim of this study was to evaluate the changes induced by extrusion processing on organics acids in novel formulations containing different ratios of rice (50-80%), bean (20-40%), and carob (5-10%). The methodology based on Barros et al. [2] for organics acids’ extraction was applied and the analysis was performed by using ultra-fast-liquid-chromatography coupled to a photodiode array detector (UFLC–PAD). Generally, seven organic acids were identified, namely oxalic, quinic, malic, shikimic, citric, succinic and fumaric acids. However, the composition of these molecules in the studied samples was heterogeneous, being citric acid the major organic acid found in all samples, with the exception of rice and carob where succinic and quinic acids prevailed, respectively. Bean sample was the raw material with the highest organics acids content (3.46 ± 0.01 g/100 g dry weight). On the other hand, commercial extruded rice was the sample that showed the lowest content of total organics acids, presenting trace amounts of all the identified molecules. In general, the higher amount of legume in the non-extruded and extruded samples, the higher concentration of organics acids content detected. In general, the total content of organics acids was not significantly affected by food processing, which is in accordance with other reported works [3]. With this study, it was possible to conclude that the incorporation of legumes may improve the nutritional value of the studied snacks, increasing the levels of organic acids, in comparison with those only made with rice.
- Tocopherols content in gluten-free extruded composite flours of rice and different legumesPublication . Arribas, Claudia; Pereira, Eliana; Barros, Lillian; Guillamón, Eva; Ferreira, Isabel C.F.R.; Pedrosa, M.M.Extrusion cooking is a high temperature short time process, which modifies flour properties through starch gelatinization, protein denaturation, complex formation between amylose and lipids, degradation of pigments and improvement of sensory characteristics [1]. Vegetables contain numerous phytochemicals, such as tocopherols, useful for their nutritional and nutraceutical properties. Tocopherols (constituents of vitamin E) appear in several active forms, presenting α-tocopherol the highest biological activity, and being γ-tocopherol the most abundant in vegetable foods, such as sesame seed, soybean, black bean and peanut. Due to its action as a free radical scavenger, vitamin E also plays a role on body protecting against degenerative abnormalities, mainly cancer and cardiovascular diseases [2]. The aim of this study was to evaluate the changes induced by extrusion-cooking on tocopherols content in functional novel formulations of flours containing different proportions of rice (50-80%), bean (20-40%), and carob (5-10%) using the raw materials as control. Tocopherols were determined in the different flours mixtures of ricelegumes by high performance liquid chromatography coupled to a fluorescence detector (HPLC-FL) programmed for excitation at 290 nm and emission at 330 nm, following a procedure previously described by Barros et al. [3]. In general, the samples showed low levels of tocopherols and, in some cases, namely in extrusion samples, the total absence of this vitamin was verified. 𝛼-, γ- and δ- Tocopherols were the vitamers detected in several flours, highlighting bean with the highest concentration of total tocopherols (180 ± 1 μg/100 g). In the samples where tocopherols were detected, the raw materials and in all the evaluated mixtures, γ-tocopherol was the predominant vitamer, being present in greater concentration in bean with values of 172 ± 1 μg/100 g. In this study it was also observed that, after extrusion, a significant reduction occurred in the total tocopherols content, being verified the absence of these molecules in different flour mixtures. In addition, the sensitivity of vitamin E to extrusion cooking depends on the extrusion processing variables and conditions used, particularly extrusion temperatures (that promotes the decrease in α- tocopherol) and moisture during extrusion (decreasing γ-tocopherol content).