Percorrer por autor "Morales, Francisco J."
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- Evaluación de las semillas de chía como nuevo ingrediente de alimentos de base cerealPublication . Mesias, Marta; Pereira, Eliana; Barros, Lillian; Gómez, Pablo; Olombrada, Elena; Caleja, Cristina; Morales, Francisco J.La semilla de chía (Salvia hispanica) es un alimento rico en proteínas, fibra y antioxidantes. Destaca por su alto contenido en ácidos grasos w-3 y w-6, cuyo consumo está asociado con efectos beneficiosos para la salud. Por ello, la incorporación de chía en formulaciones de determinados alimentos puede resultar especialmente deseable desde un punto de vista nutricional y saludable. El objetivo de este estudio fue incorporar diferentes cantidades de semillas de chía en un modelo de galleta y evaluar el efecto sobre las propiedades nutricionales y el contenido en compuestos antioxidantes. Se prepararon cinco formulaciones de galleta "tipo Maria" standard, reemplazando la harina de trigo por diferentes cantidades de semillas de chía, desde 0% (galleta control) hasta 10% (porcentajes del peso final), utilizando chía molida desengrasada y sin desengrasar. Las muestras se hornearon a 180ºC durante 23 min. Se determinó el contenido de proteínas, carbohidratos, fibra, lípidos, capacidad antioxidante (TBARS, ABTS) y compuestos fenólicos (método Folin-Ciocalteau) tanto en los ingredientes como en las galletas. Comparado con la galleta control (100% harina de trigo), las formulaciones con semillas de chía destacaron por su mayor capacidad antioxidante y contenido en fibra, proteínas y compuestos fenólicos, siendo mayor cuando la semilla incorporada fue desengrasada. Las galletas con chía sin desengrasar mostraron un mayor contenido en ácidos grasos poliinsaturados, siendo los niveles similares a los de la galleta control cuando la chía añadida era desengrasada. La incorporación de chía también mostró protección frente la oxidación lipídica durante el horneado al reducirse los niveles de TBARS. Los resultados indican que el uso de semillas de chía como ingrediente en nuevas formulaciones de base cereal puede conducir a la obtención de productos más saludables y con alto valor nutricional y, en definitiva, más beneficiosos para la salud.
- Nutritional profiling, fiber content and in vitro bioactivities of wheat-based biscuits formulated with novel ingredientsPublication . Mesias, Marta; Morales, Francisco J.; Caleja, Cristina; Pires, Tânia C.S.P.; Calhelha, Ricardo C.; Barros, Lillian; Pereira, ElianaThis study evaluated the nutritional profile and fiber content of innovative formulations of wheat-based biscuits enriched with chia seeds, carob flour and coconut sugar. The in vitro antioxidant, cytotoxic, anti-inflammatory and antimicrobial activities were also investigated to understand the potential health advantages of the incorporation of these new ingredients. The novel biscuits demonstrated significant improvements in protein and mineral content, with increases of 50% and 100% in chia biscuits, and up to 20% and 40% in carob biscuits, respectively. Fiber also notably increased, particularly in samples containing 10% carob flour, which increased four times as compared to wheat-based samples. The new ingredients exhibited antibacterial and antifungal activity, particularly against Yersinia enterocolitica (minimum inhibitory concentration 1.25 mg mL(-1) in coconut sugar) and Aspergillus fumigatus (minimum inhibitory concentration/minimum fungicidal concentrations 2.5/5 mg mL(-1) in chia seeds). However, the final biscuits only displayed antifungal properties. Carob flour and chia seeds had a remarkably high capacity to inhibit the formation of TBARS and promoted greater antioxidant activity in biscuit formulations, with EC50 values decreasing from 23.25 mg mL(-1) (control) to 4.54 mg mL(-1) (15% defatted ground chia seeds) and 1.19 mg mL(-1) (10% carob flour). Only chia seeds exhibited cellular antioxidant, anti-inflammatory and cytotoxic activity, attributes that were lost when seeds were added into the biscuits. These findings highlight the potential health benefits of these ingredients, particularly when incorporated in new wheat-based formulations.
- Risk benefits of new ingredients added to novel cereal-based formulationsPublication . Mesias, Marta; Morales, Francisco J.; Pereira, Eliana; Caleja, Cristina; Pires, Tânia C.S.; Calhelha, Ricardo C.; Barros, LillianThe cereal-based food formulations has evolved in the last decades with the inclusion of alternative cereals, pseudocereals and other ingredients in traditional recipes, which allows current consumers’ needs to be met. The incorporation of ingredients such as seeds, legume flours or different type of sugars in the innovative formulation of biscuits may be particularly desirable from a nutritional and healthy point of view. However, the dough composition, low moisture and thermal treatment applied during baking can promote the formation of chemical process contaminants, such as acrylamide, which is classified as “probably carcinogenic for humans” [1]. The effect of addition of chia seeds, carob flour and coconut sugar on the nutritional and bioactive properties and the formation of acrylamide in wheat flour-based biscuits was investigated. Different biscuits were formulated replacing wheat flour by chia seeds (percentages in the final weight: 5, 10 and 15%) and carob flour (percentages in the final weight: 1, 5 and 10%) and white sugar by coconut sugar. Biscuit were prepared under controlled conditions and baked for 23 minutes at 180 ºC. Nutritional composition (AOAC methods), in vitro bioactivity (antioxidant capacity (TBARs), antibacterial and antifungal activity) and acrylamide content (HPLC-ESI-MS/MS) were determined in both ingredients and biscuits. Results were statistically analyzed using SPSS version 26 (SPSS, Chicago, IL, USA) assuming a level of significance of p < 0.05. Higher percentages of chia seeds, carob flour and coconut sugar in the formula exhibited similar antibacterial and antifungal activity to the control biscuit (100% wheat flour, 100% white sugar) but increased the antioxidant capacity, protein, fiber and, in the case of chia seeds, the polyunsaturated fatty acids content, then resulting in a nutritionally enhanced product. However, levels of acrylamide were also increased, from 113 to 236 μg/kg, when chia seeds were added in a range of 5-15% of the total weight and reaching values up to 351 μg/kg when carob flour was incorporated in a 10% or even to 1030 μg/kg when biscuit containing 10% carob flour were also formulated with coconut sugar. In these cases, acrylamide concentrations exceeded the benchmark levels (350 μg/kg) established for biscuits in the European Regulation 2158/2017 [2]. This study suggests that the reformulation of traditional recipes with innovative ingredients should be carefully considered, not only looking for nutritionally improved recipes but also taking into account possible changes in the toxicological aspects. To this end, it should be recommended to include a risk/benefit evaluation of the control of process contaminants when designing novel biscuit formulas.