Browsing by Author "Ayuso, Manuel"
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- Bread freezing as a new alternative to consumptionPublication . Pascoalino, Liege; Ayuso, Manuel; Pereira, Eliana; Ferreira, Elisabete; Ferreira, Isabel C.F.R.; Barros, LillianThe growing consumer interest in health and food safety, as well as the increased consumption of fresh food, make frozen bread an increasingly popular alternative. This type of bread has several advantages, such as, large-scale manufacturing, economize manpower and equipment, and lowering production costs. Furthermore, one of the ways to extend shelf-life of ready-to-eat bread is to use deep freezing systems [1– 3]. In the present study, the effect of frozen storage time on the bread quality made from frozen dough, were studied, through the nutritional and chemical composition evaluation. Six equal multicereal breads were frozen, submitted to different storage times under deep freezing (190, 225, 251, 310, 344 and 694 days), and compared to the fresh multicereal bread. The nutritional profile was evaluated through the protein, ash, fat, and carbohydrate content, using official analysis methodologies (AOAC) and the energetic value was also estimated. The chemical composition regarding sugars and fatty were determined by chromatographic techniques, using a HPLC- RI and a GC-FID, respectively. In general, the results revealed that moister content is similar in all frozen breads, with values around 40%, while the fresh bread showed a content of 43.4%. The ash content presented values ranging between 1.51 ± 0.02 and 1.02 ± 0.02 g/100 g fresh weight (fw); and the mean value of the protein content in the samples was approximately 7 g/100 g fw. On the other hand, fiber showed values of 4% of total dietary fiber (TDF) fw for breads with longer frozen time, while the bread frozen for less time (190 days) and fresh bread showed values around 6% TDF fw. The fat content was also variable between fresh and frozen breads, however, the presence of polyunsaturated fatty acids (PUFA) in all samples was predominant, namely linoleic acid (C18:2n6c). Regarding the sugars profile, fructose, glucose, and maltose were detected in all bread samples, showing a total sugar value between 1.78 and 2.97 g/100g fw; and as expected, the most abundant sugar was maltose, a common sugar found in cereal. Regarding the carbohydrate evaluation, the obtained results ranged between 40.4 and 43 g/100g fw for frozen breads and 38.3 g/100 g fw for fresh bread; and the energetic value presented values greater than 220 kcal/100g in all samples. The results obtained show that freezing may be a promising alternative for bread conservation, contributing to the reduction of the high percentage of disposal that happens in all industrialized countries.
- Chickpea and chestnut flours as non-gluten alternatives in cookiesPublication . Torra, Marta; Belorio, Mayara; Ayuso, Manuel; Carocho, Márcio; Ferreira, Isabel C.F.R.; Barros, Lillian; Gómez, ManuelThis study proposes the use of a mix composed of chickpea flour and chestnut flour in cookies, aiming to improve their acceptability. Cookie properties and nutritional value were also analysed. The gluten-free cookies were made by using different mixes of chickpea and chestnut flours (0:100, 25:75, 50:50, 75:25, 100:0). Dough rheology and cookie dimensions, texture, external colour and acceptability were evaluated. The presence of the chestnut flour increased the values of G’ and G”, but reduced the loss factor (tan δ) when compared with the doughs made with chickpea flour. Chestnut flour also decreased the diameter and the spread ratio of the cookies, while increasing the hardness and darkening of the cookies. Furthermore, adding chestnut to the flour mixture increased the nutritional quality of the cookies by adding unsaturated fatty acids and fibre. The use of reduced percentages of chestnut flour (25%) resulted in masking the off-flavour of the chickpea flour, which improved the cookie’s acceptability without significantly changing the dough rheology, cookie dimensions, hardness, or lightness.
- Comparative analysis of the chemical composition of different portuguese breadPublication . Pascoalino, Liege; Ayuso, Manuel; Pereira, Eliana; Ferreira, Elisabete; Ferreira, Isabel C.F.R.; Barros, LillianBakery products are one of the most widely consumed foods in the world. Among them, bread is daily consumed by all social classes due to its macro (carbohydrates, protein, and fat) and micronutrients (minerals and vitamins). However, the refined wheat used in traditional baking diminishes its nutritional quality by reducing its dietary fibre, vitamins, minerals, and phytochemicals1. In addition, studies have been showing some health-related problems associated with obesity and diabetes. Compared with others made with different cereals or whole grains, traditional bread tends to be less satiating and increase the postprandial glycaemic index2. Thus, the great challenge of the cereal industry today is to innovate and reinvent a large part of its products, mainly by changing the traditional composition of food products, since it seems to be an effective method to improve the diet. Alternatives such as whole grains, other cereals or the incorporation of protein-rich flours such as legumes may help improve the nutritional quality of bread and have a favourable impact on consumers’ health3. Thus, in this study, a comparative analysis, and chemical parameters among two traditional wheat bread (smoked sausage and cheese, SSCB; and wine, WB) and five non-conventional bread supplemented with different cereals (rye, RB; legumes and cereals, LCB; biological seed, BSeB; biological spelt, BSpB; and chickpea and sprouted seeds, CSSB) was performed. The bread centesimal composition was evaluated by AOAC official procedures; free sugars using HPLC-RI, and fatty acids by GC-FID. Regarding the chemical characterisation of traditional bread, SSCB showed a high protein concentration (9.95±0.02 g 100g-1 FW). However, it was also the bread with the highest amount of fat and a high percentage of saturated fatty acids (6.1±0.1 g 100g-1 FW and 67.1±0.4 %, respectively). WB revealed the highest concentration of free sugars (37.6±1.8 g 100g-1 FW). In general, the non-conventional bread presented lower energy and higher polyunsaturated fatty acids than the traditional. Additionally, RB, BSpB, and CSSB presented the lowest fat concentration, with CSSB showing the highest concentration of dietary fibre (7.2±0.4 g 100g-1 FW). This study demonstrates that incorporating alternative flours produces bread of higher nutritional quality. In general, non-conventional bread is lower in calories, fat and have a higher percentage of polyunsaturated fatty acids and dietary fibre.
- Evaluation of parasite and host phenolic composition and bioactivities − The practical case of Cytinus hypocistis (L.) L. and Halimium lasianthum (Lam.) GreuterPublication . Silva, Ana Rita; Ayuso, Manuel; Pereira, Carla; Dias, Maria Inês; Kostić, Marina; Calhelha, Ricardo C.; Soković, Marina; García, Pablo A.; Ferreira, Isabel C.F.R.; Barros, LillianCytinus hypocistis (L.) L. is a comestible holoparasite with great potential for cosmeceutical application. Although its high tannin content has been associated with its bioactive and inhibitory enzyme properties, this is the first report establishing a relationship between parasite and host (Halimium lasianthum (Lam.) Greuter) phenolic profile and bioactive properties. Thus, five extracts (aerial and root extracts of non-parasited and parasited H. lasianthum and C. hypocistis) were evaluated. The tentative identification of both species comprises 39 phenolic compounds. Hydrolysable tannins and flavonoids were the main identified groups in C. hypocistis and H. lasianthum extracts, respectively. Regarding bioactivities, C. hypocistis exhibited excellent antioxidant results both in Oxidative Haemolysis (OxHLIA) and inhibition of Thiobarbituric Acid Reactive Substances Formation (TBARS). The tested extracts presented antimicrobial inhibition, anti-inflammatory activity, and effective cytotoxicity against tumour cells. C. hypocistis exhibited the lowest cytotoxicity on a non-tumour cell line. Principal Component Analysis (PCA) was a suitable approach to analyse differences among samples, explaining up to 67% of data variability and suggesting no similarities between parasite and host phenolic composition and bioactivities. Therefore, this comparative study emphasises the significance of both species as a source of biologically active compounds.
- Exploring the bioactive potential of Artemisia annua L. hydroethanolic extracts obtained by microwave-assisted extractionPublication . Calhelha, Ricardo C.; Alves, Maria José; Barros, Lillian; Pinho, Simão; Ayuso, ManuelArtemisia annua L. is known for producing artemisinin, a sesquiterpene lactone compound, which is applied to treat of malaria [1]. Its pharmacodynamic and pharmacokinetic characteristics, as well as its strong capacity for Plasmodium elimination, have raised many expectations for this new class of antimalarial drugs [2]. However, this plant has been also used in traditional Chinese medicine to treat of various diseases since ancient times. Recent studies have focused on its extensive biological activities, which makes this plant an excellent candidate to be used in clinical therapies. Thus, this work aimed to evaluate different bioactivities from a hydroethanolic extract of Artemisia annua. The plant extract in ethanol:water (80:20 v/v) was obtained by microwave-assisted extraction. The antioxidant activity was determined by thiobarbituric acid reactive substances (TBARS) assay, showing a potent activity with an IC50 of 10.3 ± 1.0 μg/mL. A. annua L. extract also exhibited antibacterial and antifungal properties, with concentrations ranging from 2.5 to 10 mg/mL. The ethanolic extract was very effective against the four tumor cell lines, presenting GI50 ranging from 21 to 61 μg/mL and excellent anti-inflammatory activity (38 μg/mL). However, it was also cytotoxic against the two normal cells tested (50 and 19 μg/mL). Concluding, despite the excellent biological activities exhibited by A. annua L. extract, it was also demonstrated to be cytotoxic against normal cells. Therefore, further studies are necessary to study how the cytotoxicity of this extract could be reduced without affecting its bioactive properties.
- Exploring the potential of Hermetia illucens larvae extracts: A promising approach for dermocosmetic formulationsPublication . Filipe, Márcia Santos; Cardoso, Rossana V.C.; Ayuso, Manuel; Murta, Daniel; Díaz-Lanza, Ana M.; Rosado, Catarina; Pires, Tânia C.S.P.; Calhelha, Ricardo C.; Rijo, PatríciaGlobally, the yearly disposal of 1.3 billion tonnes of food raises environmental and public health concerns. Black soldier fly (BSF) larvae present a sustainable solution, converting organic waste into nutrient-rich biomass. The extracted oil from BSF larvae, rich in fatty acids (FA), offers an eco-friendly alternative for the cosmetic industry. In this study, larvae sourced from a Portuguese company were fed olive pomace, a by-product of olive oil production. The lipidic sample extracted revealed a composition high in oleic acid, valuable for cosmetics. Investigating the biological activity of lipid extractions from larvae fed with olive pomace is a novel approach. Notably, the n-hexane ultrasound-assisted extraction method demonstrated potent antioxidant properties, and some extracts displayed antimicrobial activity. Five non-cytotoxic extracts; three with no relevant activity (IC50 from 236 to >400 mu g/mL). These findings highlight BSF larvae as an environmentally friendly source of fatty acids, offering promising alternatives for diverse applications.
- Extrato de Gomphrena globosa L. como corante natural em biscoitos: efeito em diferentes parâmetros físicosPublication . Ayuso, Manuel; Roriz, Custódio Lobo; Pereira, Eliana; Heleno, Sandrina A.; Carocho, Márcio; Morales, Patricia; Barros, Lillian; Ferreira, Isabel C.F.R.Nos últimos anos, consumidores e indústria têm procurado corantes naturais que sejam seguros e, simultaneamente, associados a efeitos benéficos para a saúde. Existem alguns corantes naturais autorizados pela EFSA, no entanto, não conseguem satisfazer todas as necessidades da indústria pela sua instabilidade, nomeadamente a alterações de temperatura, pH, luminosidade entre outros fatores [1]. Assim, a comunidade científica tem-se debruçado no estudo de matrizes naturais para obtenção de agentes com diferentes funções, nomeadamente função corante [2]. Entre as moléculas naturais com capacidade corante encontram-se as betacianinas, compostos pigmentados, com elevado poder corante, obtidas preferencialmente a partir de beterraba (tonalidades na gama dos vermelhos). Neste sentido, o presente trabalho visa a utilização de flores de Gomphrena globosa L. (perpétua roxa), como fonte de betacianinas para potencial aplicação na indústria alimentar [3]. As flores de G. globosa foram sujeitas a uma extração assistida por ultrassons previamente otimizada (t = 22 min, P = 300 W, Et = 0% e S/L = 5 g/L), obtendo-se 47 ± 5 mg gonfrenina/g de extrato. Os extratos obtidos foram liofilizados e incorporados em biscoitos para avaliação das suas características físicas nomeadamente: a) cor, com recurso a um colorímetro para análise das coordenadas L* = Luminosidade, a* = vermelho/verde e b* = amarelo/azul; b) textura, através de um texturómetro, analisando os parâmetros de dureza, adesividade, elasticidade, coesão, mastigabilidade e resiliência. Estes parâmetros foram analisados ao longo de um tempo de prateleira de 30 dias e comparados com: i) biscoitos sem corante, ii) biscoitos com extrato corante liofilizado; iii) biscoitos com extrato de corante comercial (E162). De acordo com os resultados obtidos nos parâmetros de avaliação de cor, verificou-se que o extrato de G. globosa liofilizado apresentou resultados mais promissores em termos de estabilidade (L *56; a *25.5; b *4.3), mantendo uma coloração rosa após a cozedura e durante os 30 dias de análise, enquanto que, o corante comercial E162 (L *60.7; a *23,2; b *18,1) sofreu alterações na capacidade corante, provocadas pela cozedura, no entanto, apresentou também grande estabilidade ao longo dos 30 dias de análise. Nos parâmetros de textura avaliados, as mudanças gerais na textura foram resultado de uma interação significativa entre o tipo de corante e a passagem do tempo. A dureza dos biscoitos diminuiu devido à retrogradação, enquanto os parâmetros de adesividade, elasticidade, coesão e resiliência aumentaram, mas não de uma forma significativa. Desta forma, com o decorrer deste trabalho foi possível concluir que o extrato obtido a partir de flores de G. globosa, é uma fonte de betacianinas com potencial para aplicação na indústria alimentar como corante natural. De realçar que este extrato apresenta uma tonalidade rosa diferente do corante comercial (avermelhado), pelo que pode ser considerado como possível candidato corante de tonalidade rosa para a indústria alimentar. Estão em curso mais estudos de estabilidade, de forma a garantir as melhores condições de armazenamento e aplicação deste extrato.
- Fig “Ficus carica L.” and its by-products: A decade evidence of their health-promoting benefits towards the development of novel food formulationsPublication . Ayuso, Manuel; Carpena Rodríguez, María; Taofiq, Oludemi; Albuquerque, Tânia Gonçalves; Simal-Gandara, Jesus; Oliveira, Beatriz; Prieto Lage, Miguel A.; Ferreira, Isabel C.F.R.; Barros, LillianThe food industry constantly searches for natural derived bioactive molecules with preventive and therapeutic effects using innovative and sustainable strategies. Fig production and processing generate a considerable amount of by-products (leaves, pulp, peels, seeds, and latex) with limited commercial exploitation and negative impact on the environment. These by-products are important sources of high value-added in- gredients, including anthocyanins and pectins that can be of particular interest to the food industry as functional colourants, emulsifiers, and additives. Scope and approach: This review curates recent advances in the valorisation of fig by-products as valuable sources of bioactive molecules for functional food development. Special attention was given to widely used extraction processes, main bioactive compounds, relevant biological properties, and the application of recovered bioactives for functional food development. Key findings and conclusions: Fig by-products are essential sources of structurally diverse bioactive molecules with unique antidiabetic, anti-inflammatory, anti-tumour, immunomodulatory and cardioprotective properties. Owing to these health-promoting potentials, an integral valorisation approach involving sustainable technologies to recover these high value-added ingredients and its utilisation in novel food formulation development should be further stimulated.
- Improving the nutraceutical potential of Eryngium viviparum J. Gay through in vitro culture elicitationPublication . Ayuso, Manuel; Pinela, José; Dias, Maria Inês; Barros, Lillian; Gallego, Pedro Pablo; Barreal, M. Esther; Ferreira, Isabel C.F.R.Abstract: Food degradation by chemical oxidation represents one of the major problems for society. Antioxidants occur naturally in foodstuffs, but can also be added as preservatives to retard or prevent oxidation phenomena, since they are capable of breaking free radical-mediated chain reactions. Artificial antioxidants are the most commonly used compounds by the food industry, but the ingestion of many of these molecules have been linked to possible carcinogenic and toxic effects in humans (1). Therefore, it is necessary to search for new sources of natural antioxidant to help overcome these problems. Moreover, there are species that have interesting bioactive molecules thus they are in extinction and can disappear during time (2). Therefore, in vitro culture is a great biotechnological tool used both to conserve threatened plants as to improve the yield of secondary metabolites with antioxidant properties. Thus, this study was carried out to demonstrate the importance of the in vitro culture for conservation purposes and to elicit the production of phytochemicals with antioxidant properties in Eryngium viviparum J. Gay tissues. Explants of the threatened plant E. viviparum were cultured in vitro in solidified MS medium and a 3-level factorial design with 2 factors was implemented to studied the effect of cytokinins 6-benzylaminopurine (BAP) and kinetin (KIN) at 0, 1 and 2 mg L-1 on the elicitation of antioxidants. Hydroethanolic extracts (ethanol:water 80:20, v/v) were prepared from aerial parts and roots of in vitro culture by solid-liquid extraction (3). Two cell-based antioxidant activity assays were performed to assess the lipid peroxidation inhibition capacity, through the thiobarbituric acid reactive substances (TBARS) formation inhibition capacity using brain cell homogenates, and the antihaemolytic capacity, through the oxidative haemolysis inhibition assay (OxHLIA) using sheep erythrocytes (3). The synthetic antioxidant trolox was used as positive control. The antioxidant activities were then correlated with the content of phenolic compounds, which were determined by HPLC-DADESI/ MS (4). The root extracts had higher antioxidant activity than aerial parts in both assays and both cytokinins were correlated with the increase of their antioxidant potential. The content of phenolic compounds was also higher in roots and strongly correlated with the recorded antioxidant activity. Regarding the aerial parts, only KIN increased the concentration of antioxidant compounds in the hydroethanolic extracts, but this activity was lower. Therefore, the best results were achieved in root extracts, which had similar antioxidant activity as trolox and the elicitation increased their phenolic compounds content by two times in comparison to the control sample without cytokinins. This study highlighted the interest of in vitro culture to obtain E. viviparum roots rich in phenolic compounds with high antioxidant activity. Hence, the extracts could be used in the food and nutraceutical industries for several applications as natural antioxidants.
- Metabolomic approach to assess the effect of the foraging year on the anti-elastase activity of Cytinus hypocistis (L.) L.Publication . Silva, Ana Rita; Ayuso, Manuel; García, Pablo A.; Barros, Lillian; Edrada-Ebel, RuAngelieCytinus hypocistis (L.) L. is a wild edible parasitic plant on numerous members of the Cistaceae family. Although its bioactive properties were potentially attributed to its hydrolysable tannin content, its chemical composition is largely unknown, and the bioactive substances have not yet been identified [1,2]. Thus, this work aimed to investigate its potential to inhibit human elastase, an important anti-ageing mechanism. The plant material was collected in Castro Daire, Portugal, from the host species Halimium lasianthum (Lam.) Greuter on the same calendar date in June for three consecutive years (2018, 2019, and 2020). Metabolomic- based analytical techniques were applied to disclose the discriminating features of the anti-elastase activity of nine hydroethanolic extracts (three per year). The discriminating features among samples were identified using a multivariate PLS-DA of the LC-HRMS data. Dereplication of the discriminating metabolites obtained from the loadings plot revealed that year-one had the best inhibitory activity with IC50s of 13 to 22 μg/mL and were comprised of high molecular weight compounds ranging between 500 and 950 Da. However, the second-year collection exhibited a significant decrease in the biological activity of 120 to 128 μg/mL indicating the occurrence of low molecular weight compounds between 150 and 300 Da. Year three gave IC50s of 74 to 109 μg/mL. This study offers an evidential hypothesis on the effect of annual environmental changes on the chemical profile of a parasitic plant. Albeit, the relative abundance of the discriminating features was minimal, it was significant enough to affect the anti-elastase bioactivity of the extracts