Browsing by Author "Pinheiro, Ana C."
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- In vitro digestion and bioaccessibility studies of vitamin E-loaded nanohydroxyapatite Pickering emulsions and derived fortified foodsPublication . Ribeiro, Andreia; Gonçalves, Raquel F.S.; Pinheiro, Ana C.; Manrique, Yaidelin A.; Barreiro, M.F.; Lopes, José Carlos B.; Dias, Madalena M.Vitamin E is a lipophilic vitamin playing an essential role in human health. Due to oxidative instability, it presents fast degradation and bioactivity loss. In this study, vitamin E-loaded Pickering emulsions (PEs) stabilized by nano-hydroxyapatite (n-HAp) were produced using a static mixer (NETmix), a technique enabling continuous production and droplet size tailoring. Thus, oil-in-water (O/W) emulsions containing vitamin E at a content of 1 mg/mL were produced with different droplet sizes (7.53, 11.56 and 17.72 μm) using an O/W ratio of 20/80 (v/v). Their stability during in vitro gastrointestinal digestion and vitamin E bioaccessibility were investigated. It was observed that n-HAp particles disrupt in the stomach and subsequently aggregate as random calcium phosphates in the small intestine, leading to low vitamin E bioaccessibility due to oil entrapment. The emulsion showing the highest vitamin E bioaccessibility (3.29 ± 0.57%, sample with the larger average droplet size) was used to produce fortified gelatine and milk, resulting in an increased bioaccessibility (10.87 ± 1.04% and 18.07 ± 2.90%, respectively). This fact was associated with the presence of macronutrients and the lower n- HAp content. Overall, n-HAp PEs offer advantages for vitamin E encapsulation directed to fortified foods development, a process able to be extended to other lipophilic vitamins.
- Omega-3 fatty acids from fish by-products: Innovative extraction and application in food and feedPublication . Rodrigues, Matilde; Rosa, Ana; Almeida, André; Martins, Rui; Ribeiro, Tânia; Pintado, Manuela; Gonçalves, Raquel F.S.; Pinheiro, Ana C.; Fonseca, António J.M.; Maia, Margarida R.G.; Cabrita, Ana R.J.; Barros, Lillian; Caleja, CristinaOmega -3 fatty acids (O3FA) are essential nutrients that play a crucial role in maintaining human and animal health. They are known for their numerous health claims, including cardiovascular benefits, contributing to both the prevention and treatment of immunological, neurological, reproductive, and cardiovascular complications, and supporting overall well-being. Fish, especially oily fish, comprise rich source of O3FA. In the fish industry, significant amounts of by-products and waste are generated during processing which are often discarded or used for lower -value applications. However, there is recognition of the potential value of extracting O3FA from these by-products. Various extraction techniques can be used, but the goal is to efficiently extract and concentrate the O3FA while minimizing the loss of nutritional value. To prevent oxidation and maintain the stability of O3FA, natural antioxidants can be added. Antioxidants like polyphenolic compounds and plant extracts help to protect the O3FA from degradation caused by exposure to oxygen, light, and heat. By stabilizing the O3FA, the shelf life and nutritional value of the extracted product can be extended. In summary, this work presents a forwardlooking strategy for transforming fish by-products into high -quality oils, which hold great potential for application in food and feed.